Surface properties of multilayered, acrylic resin artificial teeth after immersion in staining beverages
| Autor: | Karin Hermana NEPPELENBROEK, Eduardo KUROISHI, Juliana HOTTA, Vinicius Rizzo MARQUES, Eduardo Buozi MOFFA, Simone SOARES, Vanessa Migliorini URBAN |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Journal of Applied Oral Science, Vol 23, Iss 4, Pp 376-382 (2015) |
| Druh dokumentu: | article |
| ISSN: | 1678-7765 1678-7757 |
| DOI: | 10.1590/1678-775720150054 |
| Popis: | AbstractObjective To evaluate the effect of staining beverages (coffee, orange juice, and red wine) on the Vickers hardness and surface roughness of the base (BL) and enamel (EL) layers of improved artificial teeth (Vivodent and Trilux).Material and Methods Specimens (n=8) were stored in distilled water at 37°C for 24 h and then submitted to the tests. Afterwards, specimens were immersed in one of the staining solutions or distilled water (control) at 37°C, and the tests were also performed after 15 and 30 days of immersion. Data were analyzed using 3-way ANOVA and Tukey’s test (α=0.05).Results Vivodent teeth exhibited a continuous decrease (p0.15), but red wine and orange juice continuously reduced hardness values (p0.06).Conclusions Hardness of the two brands of acrylic teeth was reduced by all staining beverages, mainly for red wine. Roughness of both layers of the teeth was not affected by long-term immersion in the beverages. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|