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Objective: The aim of this study was to analyze the in vitro effect of White Wine Vinegar (WWV) on surface properties of removable partial dentures’ (RPD) components. Methods: Thirty specimens of one artificial teeth and a slab of cobalt-chromium alloy for RPDs were prepared. Specimens were distributed randomly in 3 groups (n=10): distilled water (negative control), WWV and CoregaTabs ® (commercial control). Before and after immersion regimens, the analyses undertaken were colour stability assessed using spectrophotometer, mean roughness surveyed by perfilometry, mass variation using an analytical balance and surface composition assessed by Raman micro-spectroscopy. The data were statistically analyzed by repeated-measures ANOVA and Tukey test ( p Results: No statistically significant differences were observed between the treatments on roughness and colour change. Distilled water increased the weight of specimens whilst CoregaTabs and WWV reduced significantly the mass ( p -1 was detected after immersion in distilled water and CoregaTabs, demonstrating signs of alloy degradation. Peak at 2430 cm -1 after immersion in distilled water was observed. Conclusion: WWV at 30 vol % is a promising low-cost alternative for the daily cleaning of removable dentures without altering surface properties and composition of removable partial denture components. Key words: Removable denture, Vinegar, Raman spectroscopy.

Micro-Raman Spectroscopy, Colour Stability, Roughness and Mass Variation of Removable Partial Dentures after Cleansing with White Wine Vinegar