İçeceklerin Yüzey Örtücüsü Uygulanmış Yeni Bir Restoratif Materyalin Mikrosertliği Üzerine Etkileri

Abstract

Amaç: Ağızdaki birçok faktör, malzemelerin klinik ömrünü etkilemektedir. Asitler, enzimler, plakta oluşan yiyeceklerin ve içeceklerin asidik özellikleri restoratif malzemelerin fizikokimyasal özelliklerini değiştirebilmektedir. Çalışmanın amacı, asidik içeceklerin alkasitlerin mikrosertliği ve geleneksel cam iyonomerler üzerindeki etkisini, yüzey örtücü uygulamaları ile değişimlerinin incelenmesidir. Gereç ve Yöntem: Sekiz mm çapında ve iki mm kalınlığında disk şeklindeki kırk örnek Cention N ve Ionofil U ile hazırlandı. Örneklerin yarısı yüzey örtücü ile kaplandı. Kola, portakal suyu, maden suyu ve distile su olmak üzere dört alt grupta her birinde 10 disk olacak şekilde bir hafta boyunca günde üç kez 5 dakika saklandı. Mikro sertlik ölçümleri asidik bir ortamda tutulduktan sonra yapıldı. Bulgular: Asidik içecekler restoratif malzemelerin mikrosertliğini önemli ölçüde azaltmıştır. En yüksek mikrosertlik değeri, yüzey örtücüsü kullanılmış Cention N grubunda gözlenmiştir. En düşük mikrosertlik değeri, yüzey örtücüsü kullanılmayan İononofil U grubunda gözlenmiştir. Sonuç: Test edilen asidik ajanlar (Kola, portakal suyu ve köpüklü mineral suyu) restoratif malzemelerin yüzey mikrosertlikleri üzerinde azaltıcı bir etkiye sahiptir. Klinik kullanım açısından Cention N, eroziv koşullarda yüksek risk altında olan hastalarda restorasyonlar için en uygun materyaldir.

Keywords

• Cam iyonomer
• Sertlik testleri
• Yiyecek ve içecekler
• Dental örtücüler

Effects of Beverages on Microhardness of a New Restorative Material Coated with a Surface Sealant

Abstract

Objective: Many factors in the mouth affect the clinical lifetime of materials. Acids, enzymes, acidic properties of food and beverages formed in the plaque could change the physicochemical properties of restorative materials. The aim of the study is to examine the effect of acidic beverages on the microhardness of alkasites, and conventional glass ionomers, with changes in surface coating applications. Materials and Methods: Forty specimens in eight mm diameter and two mm thick discs were made with each Cention N and Ionofil U. Half of the specimens were covered with surface sealant. In each of the four subgroups: cola, orange juice, sparkling mineral water and distilled water, 10 discs were stored for 5 minutes, three times a day for a week. Microhardness measurements were made after they were kept in an acidic environment. Results: Acidic beverages significantly reduce the microhardness of restorative materials. The highest microhardness value was observed in the Cention N group with surface sealant. The lowest microhardness value was observed in the Ionofil restorative material group without sealant. Conclusion: The acidic agents tested (cola, orange juice, and sparkling mineral water) have an effect on the reduction of surface microhardness of restorative materials. For clinical decision-making, Cention N is the most suitable material for restorations in patients who are at high risk for erosive conditions.

Keywords

• Glass Ionomer
• Hardness tests
• Food and beverages
• Dental sealants

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