Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee

Detalhes bibliográficos
Autor(a) principal: Capellato, Patrícia
Data de Publicação: 2021
Outros Autores: Claro, Ana Paula Rosifini Alves
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12486
Resumo: This study was done in order to evaluate the changes in flexural strength and surface roughness in dental material restorations after immersion in coffee. Bars specimens (2mm x 2mm x 25 mm) of Z100 3M/ESPE were made according to ISO 4049 using aluminum molds. After curing, the specimens were then randomly divided into five groups and conditioned at 37°C in physiological serum. In all groups, except control, samples were immersed in coffee for ten minutes daily. In group A, the samples were immersed in coffee. For group B, after to be immersed in coffee, samples were immersed in distilled water for one minute. For group C, samples were immersed in mouthwash for one minute. For group D, samples were brushing for ten minutes, with load of 250g and 4250 cycles after all treatments the samples were stored in physiological serum again. In control group, samples were only stored in physiological serum. The five groups were then divided into 2 subgroups according storage time, six and nine weeks, respectively. Flexural strength was determined using three point bending test in a universal testing machine. All the tests were carried out at a room temperature and samples were maintained in physiological serum during the test. Surface roughness measurements were made using a surface roughness tester. All data were analyzed using one-way analysis of variance (ANOVA) followed by Dunnet tests. The ANOVA indicated no difference in the means of surface roughness and significant was observed for flexural strength between control group and one group (coffee).
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spelling Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee Evaluación de la resistencia a la flexión y la rugosidad de la superficie de la resina compuesta dental después de la inmersión en caféAvaliação da resistência à flexão e rugosidade superficial de resina odontológica após imersão em caféResistência à flexãoMateriais dentáriosRugosidade.Resistencia flexionalMateriales dentalesRugosidad de la superficie.Flexural strengthDental materialsSurface roughness.This study was done in order to evaluate the changes in flexural strength and surface roughness in dental material restorations after immersion in coffee. Bars specimens (2mm x 2mm x 25 mm) of Z100 3M/ESPE were made according to ISO 4049 using aluminum molds. After curing, the specimens were then randomly divided into five groups and conditioned at 37°C in physiological serum. In all groups, except control, samples were immersed in coffee for ten minutes daily. In group A, the samples were immersed in coffee. For group B, after to be immersed in coffee, samples were immersed in distilled water for one minute. For group C, samples were immersed in mouthwash for one minute. For group D, samples were brushing for ten minutes, with load of 250g and 4250 cycles after all treatments the samples were stored in physiological serum again. In control group, samples were only stored in physiological serum. The five groups were then divided into 2 subgroups according storage time, six and nine weeks, respectively. Flexural strength was determined using three point bending test in a universal testing machine. All the tests were carried out at a room temperature and samples were maintained in physiological serum during the test. Surface roughness measurements were made using a surface roughness tester. All data were analyzed using one-way analysis of variance (ANOVA) followed by Dunnet tests. The ANOVA indicated no difference in the means of surface roughness and significant was observed for flexural strength between control group and one group (coffee).Este estudio se realizó con el fin de evaluar los cambios en la resistencia a la flexión y la rugosidad de la superficie en restauraciones de material dental después de la inmersión en café. Las probetas de barras (2 mm x 2 mm x 25 mm) de Z100 3M / ESPE se realizaron según la norma ISO 4049 utilizando moldes de aluminio. Después del curado, las muestras se dividieron al azar en cinco grupos y se acondicionaron a 37ºC en suero fisiológico. En todos los grupos, excepto el control, las muestras se sumergieron en café durante diez minutos diarios. En el grupo A, las muestras se sumergieron en café. Para el grupo B, luego de sumergirse en café, las muestras se sumergieron en agua destilada durante un minuto. Para el grupo C, las muestras se sumergieron en enjuague bucal durante un minuto. Para el grupo D, las muestras se cepillaron durante diez minutos, con una carga de 250g 4250 ciclos después de todos los tratamientos, las muestras se almacenaron nuevamente en suero fisiológico. En el grupo de control, las muestras solo se almacenaron en suero fisiológico. Los cinco grupos se dividieron luego en 2 subgrupos según el tiempo de almacenamiento, seis y nueve semanas, respectivamente. Lo módulo de ruptura se determinó utilizando una prueba de flexión de tres puntos en una máquina de prueba universal. Todas las pruebas se realizaron a temperatura ambiente y las muestras se mantuvieron en suero fisiológico durante la prueba. Las mediciones de la rugosidad de la superficie se realizaron utilizando un medidor de rugosidad de la superficie. Todos los datos se analizaron mediante el análisis de varianza de una vía (ANOVA) seguido de pruebas de Dunnet. El ANOVA indicó que no hubo diferencias en las medias de rugosidad de la superficie y se observó una resistencia a la flexión significativa entre el grupo de control y el grupo uno (café).Este estudo foi realizado com o objetivo de avaliar as alterações na resistência à flexão e rugosidade superficial em restaurações de materiais odontológicos após imersão em café. Amostras de barras (2 mm x 2 mm x 25 mm) de Z100 3M / ESPE foram feitas de acordo com a ISO 4049 usando moldes de alumínio. Após a cura, as amostras foram divididas aleatoriamente em cinco grupos e acondicionadas a 37°C em soro fisiológico. Em todos os grupos, exceto o controle, as amostras foram imersas em café por dez minutos diários. No grupo A, as amostras foram imersas em café. Para o grupo B, após serem imersas no café, as amostras foram imersas em água destilada por um minuto. Para o grupo C, as amostras foram imersas em enxaguatório bucal por um minuto. Para o grupo D, as amostras foram escovadas por dez minutos, com carga de 250g e 4250 ciclos, após todos os tratamentos as amostras foram armazenadas novamente em soro fisiológico. No grupo controle, as amostras foram armazenadas apenas em soro fisiológico. Os cinco grupos foram então divididos em 2 subgrupos de acordo com o tempo de armazenamento, seis e nove semanas, respectivamente. A resistência à flexão foi determinada usando um teste de flexão de três pontos em uma máquina de teste universal. Todos os testes foram realizados à temperatura ambiente e as amostras foram mantidas em soro fisiológico durante o teste. As medições da rugosidade da superfície foram feitas usando um testador de rugosidade da superfície. Todos os dados foram analisados ​​usando análise de variância unilateral (ANOVA) seguida de testes de Dunnet. A ANOVA não indicou diferença nas médias de rugosidade superficial e foi observada significância para resistência à flexão entre o grupo controle e o grupo A (café).Research, Society and Development2021-03-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1248610.33448/rsd-v10i3.12486Research, Society and Development; Vol. 10 No. 3; e30510312486Research, Society and Development; Vol. 10 Núm. 3; e30510312486Research, Society and Development; v. 10 n. 3; e305103124862525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12486/12015Copyright (c) 2021 Patrícia Capellato; Ana Paula Rosifini Alves Clarohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCapellato, PatríciaClaro, Ana Paula Rosifini Alves 2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/12486Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:02.973248Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
Evaluación de la resistencia a la flexión y la rugosidad de la superficie de la resina compuesta dental después de la inmersión en café
Avaliação da resistência à flexão e rugosidade superficial de resina odontológica após imersão em café
title Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
spellingShingle Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
Capellato, Patrícia
Resistência à flexão
Materiais dentários
Rugosidade.
Resistencia flexional
Materiales dentales
Rugosidad de la superficie.
Flexural strength
Dental materials
Surface roughness.
title_short Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
title_full Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
title_fullStr Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
title_full_unstemmed Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
title_sort Evaluation of the flexural strength and surface roughness of dental material after immersion in coffee
author Capellato, Patrícia
author_facet Capellato, Patrícia
Claro, Ana Paula Rosifini Alves
author_role author
author2 Claro, Ana Paula Rosifini Alves
author2_role author
dc.contributor.author.fl_str_mv Capellato, Patrícia
Claro, Ana Paula Rosifini Alves
dc.subject.por.fl_str_mv Resistência à flexão
Materiais dentários
Rugosidade.
Resistencia flexional
Materiales dentales
Rugosidad de la superficie.
Flexural strength
Dental materials
Surface roughness.
topic Resistência à flexão
Materiais dentários
Rugosidade.
Resistencia flexional
Materiales dentales
Rugosidad de la superficie.
Flexural strength
Dental materials
Surface roughness.
description This study was done in order to evaluate the changes in flexural strength and surface roughness in dental material restorations after immersion in coffee. Bars specimens (2mm x 2mm x 25 mm) of Z100 3M/ESPE were made according to ISO 4049 using aluminum molds. After curing, the specimens were then randomly divided into five groups and conditioned at 37°C in physiological serum. In all groups, except control, samples were immersed in coffee for ten minutes daily. In group A, the samples were immersed in coffee. For group B, after to be immersed in coffee, samples were immersed in distilled water for one minute. For group C, samples were immersed in mouthwash for one minute. For group D, samples were brushing for ten minutes, with load of 250g and 4250 cycles after all treatments the samples were stored in physiological serum again. In control group, samples were only stored in physiological serum. The five groups were then divided into 2 subgroups according storage time, six and nine weeks, respectively. Flexural strength was determined using three point bending test in a universal testing machine. All the tests were carried out at a room temperature and samples were maintained in physiological serum during the test. Surface roughness measurements were made using a surface roughness tester. All data were analyzed using one-way analysis of variance (ANOVA) followed by Dunnet tests. The ANOVA indicated no difference in the means of surface roughness and significant was observed for flexural strength between control group and one group (coffee).
publishDate 2021
dc.date.none.fl_str_mv 2021-03-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12486
10.33448/rsd-v10i3.12486
url https://rsdjournal.org/index.php/rsd/article/view/12486
identifier_str_mv 10.33448/rsd-v10i3.12486
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12486/12015
dc.rights.driver.fl_str_mv Copyright (c) 2021 Patrícia Capellato; Ana Paula Rosifini Alves Claro
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Patrícia Capellato; Ana Paula Rosifini Alves Claro
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 3; e30510312486
Research, Society and Development; Vol. 10 Núm. 3; e30510312486
Research, Society and Development; v. 10 n. 3; e30510312486
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052745626157056

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