Evaluation of Different Beverages’ Effect on Microhardness and Surface Roughness of Different Artificial Teeth

Abstract

Purpose: This study evaluated the microhardness and surface roughness of four artificial teeth type against various beverages. Materials and Methods: Conventional acrylic resin, reinforced acrylic resin, microfiller composite resin, and nanofiller composite resin teeth were used. From each group, 10 maxillary first and second molars were immersed in 5 beverages (tea, filtered coffee, cola, cherry juice, and distilled water. The test period of 24 hours appears comparable to approximately 1 month of normal beverage consumption. The test periods used in this study were arranged according to this protocol and 1 week, 1 month, 3 months and 6 months of normal beverage consumptions were simulated. Vickers microhardness and surface roughness of denture teeth were measured for each test period. Results: The microhardness values significantly decreased in all beverages especially in 6th month. The surface roughness values significantly increased in all beverages especially in 3th month. There were no statistically significant differences between the beverages. Microfiller composite resin denture teeth had the highest microhardness values and the lowest surface roughness values. Conclusions: Different types of beverages consumed daily negatively affect the microhardness and surface roughness of artificial teeth. Microfiller composite resin teeth could have the ideal surface properties.

Keywords

• artificial tooth
• beverages
• microhardness
• surface roghness
• nano composite

References

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