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The high levels of water sorption and discoloration of giomer composites are likely to have an adverse effect on esthetic restorations.

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Bu çalışmanın amacı farklı ön-ısıtma işlemlerinin mikrohibrit bir kompozit rezinin renk değişimine etkisini in vitro incelemektir. Gereç ve Yöntem: Bu çalışmada 4 farklı ısıda bekletilen (4ºC, 23 ºC, 37 ºC, 55 ºC) A1 rengindeki mikrohibrit yapıda bir kompozit rezinden (Filtek Z250,3M ESPE) 10 mm çapında ve 2 mm derinliğinde 40 adet disk şeklinde örnek hazırlanmıştır (n=10). Bu amaçla örnekler; 1. grupta 4 ºC'de buzdolabında, 2. grupta 23 ºC'de oda sıcaklığında bekletildi. Diğer kompozit tüplerini 37 ºC (3. Grup) ve 55 ºC' ye (4.Grup) getirmek amacıyla kompozit ısıtma cihazı (Micerium, S.p.a., Avegno GE, Italy) kullanıldı. Hazırlanan örnekler halojen ışık cihazı (Smart-Lite, Benlioğlu Dental, Ankara, Türkiye) ile 40 saniye polimerize edildi. Örneklerin başlangıç renk değerleri Vita Easy-Shade dijital kolorimetre cihazı ile tespit edilip kaydedildi. Daha sonra örnekler hazırlanan kahve solüsyonunda (Nescafe Classic) 48 saat bekletildi. Çıkarılan örnekler yıkanıp kurulandıktan sonra tekrar dijital kolorimetre cihazı ile renk değerleri tespit edilerek renk farklılıkları (∆E) hesaplandı. Renk farklılıkları verileri tek yönlü ANOVA ve Tukey testi kullanılarak değerlendirildi. Bulgular: Polimerizasyon öncesinde 37 ºC ve 55 ºC'ye ısıtılan gruplar arasında anlamlı fark bulunmazken bu gruplarda 4ºC ve 23 ºC'deki gruplardan anlamlı bir şekilde daha düşük ∆E değerleri tespit edilmiştir (p<0.01). Sonuç: Mikrohibrit yapıdaki bir kompozitte polimerizasyon öncesi ısıtma işlemi daha az renk değişimine neden olmuştur.

Digital dentistry includes a wide range of technologies that bring communication, documentation, production and distribution under the umbrella of computer-based algorithms in dental treatments. It also plays an important role in shaping innovation and student experience in dentistry education. Since learning methods and tools continue to advance, an under¬standing of educational methodologies themselves, as well as those who use them to teach and learn, is crucial to optimizing educational effectiveness. In undergraduate dental laboratory training, digital simulation technologies have already been implemented to dental faculties and their curriculums in several countries. These simulation technologies include digital microscopes, virtual pathology slides, digital X-ray images, digital dental skill training machines, digital assessment systems, and robot patients. In this article an overview to the digital dentistry education was reported.

BackgroundThe aim of this study was to compare the effects of food simulating liquids (FSLs) on the surface roughness, surface hardness and solubility of bulk fill composites. MethodsTwo-hundred samples were prepared from four high viscosity bulk fill composites (SonicFillTM, Tetric® EvoCeram Bulk Fill, Beautifil-Bulk Restorative, FiltekTM Bulk Fill Posterior Restorative) and a microhybrid composite (FiltekTM Z250). After the initial weights of the samples were recorded (m1), surface roughness measurements were evaluated with a profilometer. The samples were stored in 4 different FSLs for 7 days, then the second surface roughness values were recorded. Then the samples were stored in a desiccator to reach the constant mass and the values were recorded as m2. The solubility levels were calculated according to the ISO 4049: 2009 specification. The surface hardness values of the samples were determined by using the Vickers microhardness measuring device. Twenty specimens from each group were evaluated in terms of surface morphology with scanning electron microscope (SEM).ResultsBeautifil Bulk Restorative was the most affected group in terms of surface roughness after storage in FSLs and citric acid caused the highest values in this group (p<0,005). Beautifil Bulk Restorative and Filtek Z250 groups showed the highest surface hardness values, while the Tetric EvoCeram group had the lowest. The highest solubility values were detected in Beautifil Bulk Restorative group, and citric acid and ethanol caused the highest solubility values on all the tested composites. ConclusionsBeautifil Bulk Restorative group showed significant differences from the other groups in all tested parameters.

Background: The aim of this study was to compare the effects of food simulating liquids (FSLs) on the surface roughness, surface hardness and solubility of bulk fill composites. Methods: Two-hundred samples were prepared from four high viscosity bulk fill composites (SonicFill TM , Tetric® EvoCeram Bulk Fill, Beautifil-Bulk Restorative, Filtek TM Bulk Fill Posterior Restorative) and a microhybrid composite (Filtek TM Z250). After the initial weights of the samples were recorded (m 1 ), surface roughness measurements were evaluated with a profilometer. The samples were stored in 4 different FSLs for 7 days, then the second surface roughness values were recorded. Then the samples were stored in a desiccator to reach the constant mass and the values were recorded as m 2 . The solubility levels were calculated according to the ISO 4049: 2009 specification. The surface hardness values of the samples were determined by using the Vickers microhardness measuring device. Twenty specimens from each group were evaluated in terms of surface morphology with scanning electron microscope (SEM). Results: Beautifil Bulk Restorative was the most affected group in terms of surface roughness after storage in FSLs and citric acid caused the highest values in this group (p<0,005). Beautifil Bulk Restorative and Filtek Z250 groups showed the highest surface hardness values, while the Tetric EvoCeram group had the lowest. The highest solubility values were detected in Beautifil Bulk Restorative group, and citric acid and ethanol caused the highest solubility values on all the tested composites. Conclusions: Beautifil Bulk Restorative group showed the highest surface roughness and solubility values among the tested groups, while the same group showed the highest surface hardness. Key Words: Bulk fill composites, food simulating liquids, solubility, surface hardness, surface roughness.