Does the temperature of beverages affect the surface roughness, hardness, and color stability of a composite resin?

Tuncer, Duygu; Karaman, Emel; Fırat, Esra

doi:10.4103/1305-7456.110161

Cited by 53 publications

(72 citation statements)

References 35 publications

(49 reference statements)

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“…Some authors consider that high temperatures (50°C and 70°C), which may promote further polymerization 17 , cause surface degradation 20 and affect color change. 6 The influence of the temperature of beverages on color change represents a topic for future research.…”

Section: Discussionmentioning

confidence: 99%

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Six-month color change and water sorption of 9 new-generation flowable composites in 6 staining solutions

et al. 2016

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Six-month color change and water sorption of 9 new-generation flowable composites in 6 staining solutions Abstract: Color match and water sorption are two factors that affect restorative materials. Discoloration is essential in the lifespan of restorations. The aim of this study was to evaluate color change and water sorption of nine flowable composites at multiple time points over 6 months. 60 samples of each composite were divided into two groups (Color Change and Water Sorption/Solubility). Each Color Change group was divided into six subgroups, which were immersed in distilled water (DW), coffee (CF), Coca-Cola (CC), red wine (RW), tea (TE) and orange juice (OJ). The color was measured at the baseline, 1, 2, 3 and 4 weeks, and 3 and 6 months and color change values ( . Vertise Flow showed the highest water sorption (W S = 69.10 ± 7.19). The Pearson test showed statistically significant positive correlations between water sorption and solubility and between water sorption and ∆E; the positive solubility-∆E correlation was not statistically significant. The findings suggest that water sorption is one factor associated with the ability of composites to discolor; however, discoloration is a multifactorial problem.

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Section: Discussionmentioning

confidence: 99%

“…Some discoloration is easier to remove than others. 2,3,18,20,28 Although extrinsic factors cause the most discoloration, intrinsic factors involved in the staining process must be considered because they are irreversible and cannot be removed nor bleached, although teeth can be successfully bleached.…”

Section: Discussionmentioning

confidence: 99%

Six-month color change and water sorption of 9 new-generation flowable composites in 6 staining solutions

et al. 2016

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“…The composition of these solutions are described in Table 2. The assay was performed maintaining the samples immersed for 15 min, three times a day, for 30 days period 13) . During cycling each sample was individually stored in eppendorf containing 1.5 mL of artificial saliva while it was not immersed in the alcoholic beverages.…”

Section: Specimens Cyclingmentioning

confidence: 99%

Effect of alcoholic beverages on surface roughness and microhardness of dental composites

Silva

Vitti

Sinhoreti

et al. 2016

Dental Materials Journal

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The aim of this study was to evaluate the microhardness and surface roughness of composite resins immersed in alcoholic beverages. Three composite resins were used: Durafill (Heraeus Kulzer), Z250 (3M-ESPE) and Z350 XT (3M-ESPE). The inital surface roughness and microhardness were measured. The samples were divided into four groups (n=30): G1-artificial saliva; G2-beer; G3-vodka; G4-whisky. The samples were immersed in the beverages 3× a day for 15 min and 30 days. The surface roughness and microhardness assays were repeated after immersion period. The data were statistically analyzed by two-way ANOVA and Tukey-HSD test (p<0.05). Surface roughness increased for all composite resins immersed in beer and whisky. Microhardness of all groups decreased after immersion in alcoholic beverages. The effect of these beverages on dental composites is depended upon the chemical composition, immersion time, alcohol content and pH of solutions.

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“…The significant difference found in the specimens submitted to coca-cola ® (pH 2.7) was likely due to the phosphoric acid and sugars in the chemical composition of this beverage, causing erosion to the surface of the resin composite 17,19 . Significant differences in Ra were also found in the specimens submitted to coffee and black tea beginning at three months.…”

Section: Discussionmentioning

confidence: 99%

“…A number of studies have evaluated the effect of different beverages on the surface of resin composites 13,15,[17][18][19] , but few have performed long-term evaluations, likely due to the difficulties such as daily changes of the immersion media.…”

Section: Discussionmentioning

confidence: 99%

Surface roughness of a resin composite

Isabel

Dominguette

Santos

et al. 2016

RGO, Rev. Gaúch. Odontol.

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ObjectiveThe aim of the present study was to evaluate the surface roughness (Ra) of the Z-350 resin composite following immersion in different media (distilled water, coca-cola, coffee, black tea and red wine). Methods Fifty Results A significant increase in Ra was found in the specimens submitted to coffee, coca-cola ® and black tea between baseline and the three-month evaluation. Variance was also found among the remaining evaluation times (3 months to 12 months), but the differences did not achieve statistical significance. No statistically significant differences in Ra were found among evaluation times in the specimens submitted to red wine or distilled water. ConclusionBased on the present findings, coca-cola, coffee and black tea exert an influence on the surface roughness of resin composites. RESUMO ObjetivoAvaliar a rugosidade da superfície (Ra) do Z-350 resina composta após imersão em diferentes meios (água destilada, coca-cola, café, chá preto e vinho tinto). MétodosForam preparados cinquenta espécimes de resina composta medindo 10 mm x 2 mm. A polimerização foi realizada através do método convencional (40 s). Cada espécime foi imerso durante uma hora por dia. As avaliações foram realizadas na linha de base, bem como após três, seis, nove e 12 meses. Três leituras Ra foram levados em direções opostas em cada avaliação, utilizando um medidor de rugosidade. Os valores médios de Ra foram submetidos a análise de variância (ANOVA) seguido pelo teste de Tukey (p <0,05). ResultadosUm aumento significativo na Ra foi encontrada nas amostras submetidas ao café, coca-Cola ® e chá preto entre o início e a avaliação de três meses. Variância também foi encontrado entre as épocas de avaliação restantes (3 meses a 12 meses), mas as diferenças não atingiram significância estatística. Não houve diferenças estatisticamente significativas na Ra encontrados entre os momentos de avaliação nos casos submetidos ao vinho tinto ou água destilada. ConclusãoCom base nos achados, coca-cola, café e chá preto exercem uma influência sobre a rugosidade superficial de resinas compostas.Termos de indexação: Bebidas. Imersão. Resinas compostas. Erosão dentária.

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Does the temperature of beverages affect the surface roughness, hardness, and color stability of a composite resin?

Cited by 53 publications

References 35 publications

Six-month color change and water sorption of 9 new-generation flowable composites in 6 staining solutions

Six-month color change and water sorption of 9 new-generation flowable composites in 6 staining solutions

Effect of alcoholic beverages on surface roughness and microhardness of dental composites

Surface roughness of a resin composite

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