Effects of Fruit Drinks on Surface Roughness of Esthetic Restorative Materials.

Abdelmegid, FaikaY; Elsharawy, Mohamed A.; Jameel, MohammadMAl; rasheed, TalalTAl; Salama, FouadS

doi:10.21474/ijar01/5626

Cited by 4 publications

(4 citation statements)

References 22 publications

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“…Mylar strips are frequently used as a matrix during the restoration process and to produce the smoothest surfaces [ 48 ]. However, since the use of strips is limited and complex in certain types especially of posterior restorations and does not fully reflect the clinic, we polished the samples with Sof-Lex polishing kit, which are aluminum oxide-impregnated discs [ 49 ].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Gastric Acid on the Surface Properties of Different Universal Composites: A SEM Study

2022

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The aim of this study is to compare surface roughness and microhardness changes of three monochromatic (Omnichroma, Vittra Unique, and Charisma Diamond One) and three universal shade (Neo Spectra ST, G-ænial A’CHORD, and Nova Compo C) resin composites after exposure to simulated gastric acid. A total of 144 disc-shaped specimens (24 discs of each composite resin) were prepared using plexiglass molds ( R = 5 mm × h = 2 mm ) for evaluation from each material. Specimens of each material were divided into two main groups for the evaluation of the microhardness and surface roughness and also two subgroups for 7- and 14-day exposures to simulated gastric acid. Initial microhardness and surface roughness measurements of all samples were measured before immersion (T1) followed by exposing the samples to simulated gastric acid for 7 days (T2) and 14 days (T3), and then, the microhardness and roughness measurements were repeated. Randomly selected specimens of each material for each of the time intervals (T1, T2, and T3) were evaluated with scanning electron microscopy (SEM). One-way ANOVA revealed that the surface roughness and hardness values of all tested composite resin restorative materials show no statistically significant difference for the initial (T1) value ( p > 0.05 ). Regarding the 7th day (T2) and 14th day (T3) surface roughness and microhardness value of all composites, there are statistically significant differences between the groups ( p < 0.05 ), while there was no statistically significant difference between the surface hardness reduction percentage between the time intervals ( p > 0.05 ). As a result of this in vitro study, increase in surface roughness and decrease in microhardness of the tested universal composite materials when exposed to simulated gastric acid were statistically significant.

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Section: Discussionmentioning

confidence: 99%

The Effect of Gastric Acid on the Surface Properties of Different Universal Composites: A SEM Study

2022

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“…Therefore, very alkaline or very acidic media can be used to cause rapid microstructural damage [ 21 ]. Studies have shown that the erosive potential of an acid solution is determined by its pH, titratable acidity and buffer capacity Most of the soft drinks have a pH of 3.0 or lower [ 22 , 23 ]. It is also the case of the commercial beverages chosen as submersion media in this study: Coca-Cola, Cappy Lemonade and Fuzetea.…”

Section: Discussionmentioning

confidence: 99%

Conventional and Resin-Modified Glass Ionomer Cement Surface Characteristics after Acidic Challenges

et al. 2022

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The aim of the present study was to assess by atomic force microscopy (AFM) the surface roughness of a traditional glass ionomer cement- GIC (Fuji IX GP, GC Corporation, Tokyo, Japan) and a resin modified glass ionomer cement- RMGIC (Vitremer, 3M ESPE, St. Paul, MN, USA) after different immersion regimes on some acidic drinks. Sixteen cylindrical samples having the height of 5 mm and the thickness of 2 mm were obtained from each material and they were divided into two groups: Group I (Fuji IX samples) and Group II (Vitremer samples). Specimens of each group were then randomly divided into 4 subgroups: subgroup A (control)—15 samples were kept in artificial saliva and in the other three subgroups, each having 15 samples the samples were immersed in Coca-Cola (subgroup B), Cappy lemonade and mint (subgroup C) and Fuzetea (subgroup D) for 7 days (subgroups A1–D1), 14 days (subgroups A2–D2), and 21 days (subgroups A3–D3). AFM qualitative and quantitative surface evaluation (mean value of surface roughness parameter, Sa) of each sample was performed. The highest surface roughness was determined when both materials were submerged 14 days in acidic drinks. Traditional GIC was more affected by acidic environment when comparing to RMGIC.

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“…Las condiciones orales cambian con el consumo de estas. El pH de la cavidad oral desciende y los ácidos provocan una degradación química que afecta la matriz orgánica de las resinas ( [11][12][13] ).…”

Section: Introductionunclassified

Rugosidad superficial de dos resinas compuestas después de la inmersión en bebidas gaseosas: estudio in vitro

Alarcón-Torres,

Chávez-Méndez

2024

Rev Cient Odontol (Lima)

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Objective: Compare the surface roughness of two composite resins after immersion in carbonated beverages. Materials and methods: 160 resin discs (6 x 2 mm) were divided into 8 groups (n=20 per group) according to type of resin (Filtek™ Z350 XT® and Palfique LX5®) and type of immersion in beverages (distilled water, Coca Cola®, Inca Kola® and Kola Escocesa®. The immersions were carried out under a structured cycle: 4 immersions a day for 5 days, intermediate storage in distilled water and overnight incubation for 8 h at 37°C. The measurements with the roughness meter were evaluated in three times: baseline, 7 and 14 days. The three-way Anova test was used at P<0.05. Results: Roughness showed differences only for the individual factors of time (P<0.000) and resin (P=0.000), and for the interaction time*drink (P=0.000) and resin*drink (P=0.003). Roughness was higher with Filtek Z350 XT® immersed with Inca Kola® (0.85 ± 0.37) than 14 days compared to other times (P=0.035) and with Palfique LX5 immersed in Coca Cola® at 7 days (1.61 ± 0.42) and in Inca Kola® at 14 days (1.66 ± 0.56) compared to distilled water (P<0,05). Conclusion: Surface roughness was affected by the type of resin, the type of soft drink and the immersion time. The roughness was greater with the Palfique LX5® nanohybrid resin, the Inca Kola® drink and after 14 days of immersion.

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Effects of Fruit Drinks on Surface Roughness of Esthetic Restorative Materials.

Cited by 4 publications

References 22 publications

The Effect of Gastric Acid on the Surface Properties of Different Universal Composites: A SEM Study

The Effect of Gastric Acid on the Surface Properties of Different Universal Composites: A SEM Study

Conventional and Resin-Modified Glass Ionomer Cement Surface Characteristics after Acidic Challenges

Rugosidad superficial de dos resinas compuestas después de la inmersión en bebidas gaseosas: estudio in vitro

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