Surface roughness of a resin composite
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1981-863720160001000072929 http://hdl.handle.net/11449/157950 |
Resumo: | ABSTRACTObjective: 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. |
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2946 |
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Surface roughness of a resin compositeRugosidade superficial de resina compostaBeveragesImmersionResin compositeTooth erosion.BebidasImersãoResinas compostasErosão dentária.ABSTRACTObjective: 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.RESUMOObjetivo:Avaliar 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).Métodos:Foram 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).Resultados:Um aumento significativo na Ra foi encontrada nas amostras submetidas ao café, coca-Cola(r) 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.Conclusão:Com base nos achados, coca-cola, café e chá preto exercem uma influência sobre a rugosidade superficial de resinas compostas.Universidade do Vale do Rio Verde Campus Três Corações Departamento de OdontologiaUniversidade Estadual Paulista Júlio de Mesquita Filho Faculdade de OdontologiaUniversidade Estadual Paulista Júlio de Mesquita Filho Faculdade de OdontologiaFaculdade São Leopoldo MandicUniversidade do Vale do Rio Verde Campus Três Corações Departamento de OdontologiaUniversidade Estadual Paulista (Unesp)Isabel, Carlos Alberto CamargoDominguette, Alexandre Augusto SartoSantos, Saulo Galvão DosRibeiro, José Carlos RabeloMoysÉs, Marcos Ribeiro2018-11-12T17:27:41Z2018-11-12T17:27:41Z2016-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article50-55application/pdfhttp://dx.doi.org/10.1590/1981-863720160001000072929RGO - Revista Gaúcha de Odontologia. Faculdade São Leopoldo Mandic, v. 64, n. 1, p. 50-55, 2016.1981-8637http://hdl.handle.net/11449/15795010.1590/1981-863720160001000072929S1981-86372016000100050S1981-86372016000100050.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRGO - Revista Gaúcha de Odontologiainfo:eu-repo/semantics/openAccess2024-01-20T06:30:00Zoai:repositorio.unesp.br:11449/157950Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:28:37.492301Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Surface roughness of a resin composite Rugosidade superficial de resina composta |
title |
Surface roughness of a resin composite |
spellingShingle |
Surface roughness of a resin composite Isabel, Carlos Alberto Camargo Beverages Immersion Resin composite Tooth erosion. Bebidas Imersão Resinas compostas Erosão dentária. |
title_short |
Surface roughness of a resin composite |
title_full |
Surface roughness of a resin composite |
title_fullStr |
Surface roughness of a resin composite |
title_full_unstemmed |
Surface roughness of a resin composite |
title_sort |
Surface roughness of a resin composite |
author |
Isabel, Carlos Alberto Camargo |
author_facet |
Isabel, Carlos Alberto Camargo Dominguette, Alexandre Augusto Sarto Santos, Saulo Galvão Dos Ribeiro, José Carlos Rabelo MoysÉs, Marcos Ribeiro |
author_role |
author |
author2 |
Dominguette, Alexandre Augusto Sarto Santos, Saulo Galvão Dos Ribeiro, José Carlos Rabelo MoysÉs, Marcos Ribeiro |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Vale do Rio Verde Campus Três Corações Departamento de Odontologia Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Isabel, Carlos Alberto Camargo Dominguette, Alexandre Augusto Sarto Santos, Saulo Galvão Dos Ribeiro, José Carlos Rabelo MoysÉs, Marcos Ribeiro |
dc.subject.por.fl_str_mv |
Beverages Immersion Resin composite Tooth erosion. Bebidas Imersão Resinas compostas Erosão dentária. |
topic |
Beverages Immersion Resin composite Tooth erosion. Bebidas Imersão Resinas compostas Erosão dentária. |
description |
ABSTRACTObjective: 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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 2018-11-12T17:27:41Z 2018-11-12T17:27:41Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1981-863720160001000072929 RGO - Revista Gaúcha de Odontologia. Faculdade São Leopoldo Mandic, v. 64, n. 1, p. 50-55, 2016. 1981-8637 http://hdl.handle.net/11449/157950 10.1590/1981-863720160001000072929 S1981-86372016000100050 S1981-86372016000100050.pdf |
url |
http://dx.doi.org/10.1590/1981-863720160001000072929 http://hdl.handle.net/11449/157950 |
identifier_str_mv |
RGO - Revista Gaúcha de Odontologia. Faculdade São Leopoldo Mandic, v. 64, n. 1, p. 50-55, 2016. 1981-8637 10.1590/1981-863720160001000072929 S1981-86372016000100050 S1981-86372016000100050.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
RGO - Revista Gaúcha de Odontologia |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
50-55 application/pdf |
dc.publisher.none.fl_str_mv |
Faculdade São Leopoldo Mandic |
publisher.none.fl_str_mv |
Faculdade São Leopoldo Mandic |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129524217413632 |