J Interdiscip Dentistry
Home | About JID | Editors | Search | Ahead of print | Current Issue | Archives | Instructions |
Home Print this page Email this page Small font sizeDefault font sizeIncrease font size
Users Online: 277  | Login  | Contact us | Advertise | Subscribe  
ORIGINAL ARTICLE
Year : 2016  |  Volume : 6  |  Issue : 2  |  Page : 60-63

Comparative evaluation of effect of different beverages on surface hardness of nanohybrid resin composite: An in vitro study


1 Department of Conservative Dentistry and Endodontics, Sharad Pawar Dental College and Hospital, Nagpur, India
2 Department of Prosthodontics, Swargiya Dadasaheb Kalmegh Smruti Dental College and Hospital, Nagpur, India
3 Department of Oral Diagnosis and Medicine, Swargiya Dadasaheb Kalmegh Smruti Dental College and Hospital, Nagpur, India
4 Department of Oral and Maxillofacial Surgery, VYWS Dental College and Hospital, Amravati, India
5 Department of Pedodontics and Preventive Dentistry, Sharad Pawar Dental College and Hospital, Nagpur, Maharashtra, India

Correspondence Address:
Chandani M Bhatia
Department of Conservative Dentistry and Endodontics, Sharad Pawar Dental College and Hospital, Nagpur
India
Login to access the Email id

Source of Support: None, Conflict of Interest: None


DOI: 10.4103/2229-5194.197663

Rights and Permissions

Aims: Aim of the present study is to compare and evaluate the effect of different beverages on surface hardness of nanohybrid resin composite in an invitro model. Materials and Methods: Eighty specimens of nanohybrid resin composite were prepared and divided into four group, i.e., twenty each. They were then immersed in beverages and then subjected for microhardness testing. The machine used for testing is Vicker's microhardness. Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages (P < 0.05) and much difference was found within first 7 days. Conclusion: The effect of beverages on the surface of restorative material depends on the exposure time and chemical composition of beverages. Clinical Relevance To Interdisciplinary Dentistry Consumption of acidic food, fruit juices, soft drinks, coffee, tea, or wine can result in surface damage and decrease hardness and esthetic qualities of a restorative material.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed1512    
    Printed29    
    Emailed0    
    PDF Downloaded205    
    Comments [Add]    

Recommend this journal