Surface roughness of a resin composite

• Autor(a) principal: ISABEL,Carlos Alberto Camargo
• Data de Publicação: 2016
• Outros Autores: DOMINGUETTE,Alexandre Augusto Sarto, SANTOS,Saulo Galvão dos, RIBEIRO,José Carlos Rabelo, MOYSÉS,Marcos Ribeiro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: RGO - Revista Gaúcha de Odontologia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-86372016000100050
• topic: Beverages; Immersion; Resin composite; Tooth erosion.

ABSTRACT Objective: The 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 specimens of resin composite measuring 10 mm x 2 mm were prepared. Polymerization was performed using the conventional method (40 s). Each specimen was immersed for one hour per day. Evaluations were performed at baseline as well as after three, six, nine and 12 months. Three Ra readings were taken in opposite directions at each evaluation using a roughness meter. Mean Ra values were subjected to analysis of variance (ANOVA) followed by Tukey's test (p < 0.05). Results: A significant increase in Ra was found in the specimens submitted to coffee, coca-cola(r) 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. Conclusion: Based on the present findings, coca-cola, coffee and black tea exert an influence on the surface roughness of resin composites.