IADR Abstract Archives
The effect of food simulating liquids on the surface hardness and roughness of ‘low shrink’ composites
Objectives: The purpose of this study is to investigate the effect of food simulating liquids(FSL) on the micro hardness and surface roughness of low shrinkage composites with different monomers (silorane based, kalore and nano-dimer based) and methacrylate based composite (Tetric N-Ceram).
Methods: Low shrink’ materials (Kalore/kal, N’Durance/NDUR and Filtek P90/P90) and one control (Tetric N-Ceram)were tested. Specimens were fabricated in plastic moulds. After polymerization of composites, specimens were stored in FSL at degree of 37 in an incubator for 3 weeks. The control specimens were stored at room temperature . After this period, surface roughness and hardness values measured.
Vickers hardness numbers(VHN) were measured using a Shimadzu microhardness tester (HMV-2000, Shimadzu Corporation, Tokyo, Japan) with 100 g load applied for 15 s. The surface roughness was measured using a profilometer.
Data were subjected to One Way Anova and Post hoc and Bonferonni test.
Results: The surface hardness and roughness of kalore and N,Durance significantly affected in, heptane and ethanol. the surface roughness of tetric is affected by all FSL. Surface hardness of P90 is effected by only ethanol. And surface roughness of silorane is effected only distilled water and ethanol.
Conclusions: The food simulating liquids effect the surface hardness and surface roughness of Kalore and N’durance. The surface properties of P90 more stable than other low shrink composites in FSL.
Methods: Low shrink’ materials (Kalore/kal, N’Durance/NDUR and Filtek P90/P90) and one control (Tetric N-Ceram)were tested. Specimens were fabricated in plastic moulds. After polymerization of composites, specimens were stored in FSL at degree of 37 in an incubator for 3 weeks. The control specimens were stored at room temperature . After this period, surface roughness and hardness values measured.
Vickers hardness numbers(VHN) were measured using a Shimadzu microhardness tester (HMV-2000, Shimadzu Corporation, Tokyo, Japan) with 100 g load applied for 15 s. The surface roughness was measured using a profilometer.
Data were subjected to One Way Anova and Post hoc and Bonferonni test.
Results: The surface hardness and roughness of kalore and N,Durance significantly affected in, heptane and ethanol. the surface roughness of tetric is affected by all FSL. Surface hardness of P90 is effected by only ethanol. And surface roughness of silorane is effected only distilled water and ethanol.
Conclusions: The food simulating liquids effect the surface hardness and surface roughness of Kalore and N’durance. The surface properties of P90 more stable than other low shrink composites in FSL.