Journal of Conservative Dentistry
Home About us Editorial Board Instructions Submission Subscribe Advertise Contact e-Alerts Login 
Users Online: 719
Print this page  Email this page Bookmark this page Small font sizeDefault font sizeIncrease font size
ORIGINAL ARTICLE
Year : 2014  |  Volume : 17  |  Issue : 3  |  Page : 261-265

The effect of different beverages on surface hardness of nanohybrid resin composite and giomer


1 Department of Conservative Dentistry, Faculty of Dentistry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
2 Maxillofacial Prosthodontics Rehabilitation Research Unit, Faculty of Dentistry, Prince of Songkla University, Hat Yai, Songkhla, Thailand

Correspondence Address:
Boonlert Kukiattrakoon
Department of Conservative Dentistry, Maxillofacial Prosthodontics Rehabilitation Research Unit, Faculty of Dentistry, Prince of Songkla University, Hat Yai, Songkhla
Thailand
Login to access the Email id

Source of Support: Faculty of Dentistry Research Fund, Prince of Songkla University,, Conflict of Interest: None


DOI: 10.4103/0972-0707.131791

Rights and Permissions

Aims: To investigate the effects of five beverages (apple cider, orange juice, Coca-Cola, coffee, and beer) on microhardness and surface characteristic changes of nanohybrid resin composite and giomer. Materials and Methods: Ninety-three specimens of each resin composite and giomer were prepared. Before immersion, baseline data of Vicker's microhardness was recorded and surface characteristics were examined using scanning electron microscopy (SEM). Five groups of discs (n = 18) were alternately immersed in 25 mL of each beverage for 5 s and in 25 mL of artificial saliva for 5 s for 10 cycles. Specimens were then stored in artificial saliva for 24 h. This process was repeated for 28 days. After immersion, specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA), Tukey's honestly significant difference (HSD), and a t-test (α = 0.05). Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05). SEM photomicrographs presented surface degradation of all groups. Conclusions: The effect of these beverages on the surface of both restorative materials also depended upon the exposure time and chemical composition of the restorative materials and beverages.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed2868    
    Printed121    
    Emailed0    
    PDF Downloaded282    
    Comments [Add]    

Recommend this journal