BackgroundThe purpose of this study was to investigate the effects of staining solutions and surface finishing on the colour stability and translucency of hybrid ceramic (HC) and resin nanoceramic (RNC) materials.MethodsTwenty four groups consisting of 10 specimens (240 specimens in total) were created out of HC and RNC, including six groups to be stored in distilled water served as the controls groups. The Vita Enamic technical set, Shofu polishers, medium and fine rubber wheels and Sof-Lex polishing discs were used as polishing instruments. Cola, tea, and coffee were used as staining solutions. The colour differences (∆E*) and translucency parameter (TP) were evaluated by a spectrophotometer. Data were analysed by a One-way Analysis of Variance (ANOVA) and Mann-Whitney U test.ResultsThere was a statistically significant difference between the ∆E* values of the HC specimens in the coffee groups and the ∆E* values of the other HC groups (p < 0.05). The ∆E* values of the RNC specimens in the coffee and tea groups were not different from the specimens in the cola groups (p > 0.05). The TP values of the polished groups were higher than the Sof-Lex groups and the Shofu groups on both HC and RNC materials (p < 0.05).ConclusionsIncreased ∆E* values were observed in HC specimens stored in a coffee solution compared to the specimens stored in a tea or cola solution. Both of the RNC specimens stored in coffee and tea had higher ∆E* values than the RNC specimens stored in the cola. The TP values of both HC and RNC specimens stored in the coffee solution decreased.
Background The aim of this study is to evaluate the color stability of hybrid ceramics stored in different combinations of beverages that are routinely consumed. Methods The specimens were prepared with resin nano-ceramic (Lava Ultimate, 3M Espe, USA) and hybrid ceramic (Vita Enamic, Vita Zahnfabrik, Germany). The specimens were aged in a thermocycler machine for 10,000 cycles. They were stored in different combinations of beverages (water, tea, coke, coffee, red wine, pomegranate juice, and turnip juice) for 12 + 12 h. Surface roughness measurements were performed using a profilometer. The specimen colors were measured using a spectrophotometer. The color values (L-a-b) of the specimens and mean surface roughness values (Ra) were recorded at the end of the 1st (D1), 7th (D7), 14th (D14) and 28th (D28) d. Results When the solution groups were examined, significant color changes were observed in the Lava coffee-tea, Enamic coffee-tea, Lava coffee-wine, and Enamic coffee-wine groups compared with the other groups (p < 0.01). Except for the samples in the Lava coffee-wine 28th day (D28) and Enamic coffee-wine 28th day (D28) groups, more color changes were observed in the Lava samples than in the Enamic samples across all groups and periods. Conclusion Greater color changes (except for the samples stored in coffee-wine) were observed in the Lava samples than in the Enamic samples across all groups and periods. It was observed that the coffee-tea and coffee-wine beverage combinations produced the greatest color change in hybrid ceramics within the limitations of this study.
Polymethylmethacrylate (PMMA) has been the most-widely used denture base material in prosthetic dentistry for the last 80 years. It is still one of the best alternatives when new methods are inapplicable. Due to the lack of some physical inadequacies occurring during cyclic use and accidental situations, various reinforcement strategies such as using nanoparticles, wires, fibers, and meshes have been investigated and reported. In this study, it was aimed to conduct a comparative investigation of the effect of fiber additives with different characteristics on the flexural properties of heat-cured PMMA denture base resins. Glass fibers (GFs), polypropylene fibers (PPFs), and carbon fibers (CFs) having 3, 6, and 12 mm lengths and 0.25, 0.50, and 1.0% concentrations (v/v) were used for the reinforcement of PMMA denture base resins. The flexural properties (flexural strength, flexural modulus, and maximum deformation) were determined using a three-point bending test, and three-way ANOVA analyses with Bonferroni corrections were performed on the test results. The morphologies of the fracture surfaces were analyzed using scanning electron microscopy. All three fibers exhibited reinforcement in the flexural strength (p < 0.001) and flexural modulus (p < 0.001) regardless of their length and concentration. The group with 1.0% 12 mm CF-reinforced PMMA exhibited the greatest flexural strength (94.8 ± 8.8 MPa), and that with 1.0% 3 mm GFs displayed the lowest flexural strength (66.9 ± 10.4 MPa) among the fiber-reinforced groups. The greatest value of the flexural modulus was displayed by the 1.0% 3 mm CF-reinforced resin (3288.3 ± 402.1 MPa). Although the CF-reinforced groups exhibited better flexural properties, CFs are not favorable for use as reinforcement in practice due to the dark gray discoloration of the denture base resin. It was concluded that PPF is a promising material for the reinforcement of heat-cured PMMA denture base resins.
In conclusion, our results provided evidence that TNF-β +252A/G variant may contribute to TMD development in a Turkish cohort. Further studies are needed to confirm this observation.
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