首页> 美国卫生研究院文献>Journal of Dentistry >Effect of Beverages on the Hardness and Tensile Bond Strength of Temporary Acrylic Soft Liners to Acrylic Resin Denture Base
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Effect of Beverages on the Hardness and Tensile Bond Strength of Temporary Acrylic Soft Liners to Acrylic Resin Denture Base

机译:饮料对丙烯酸树脂假牙基临时丙烯酸软衬的硬度和拉伸强度的影响

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摘要

>Statement of Problem: Two potential problems commonly identified with a denture base incorporating a resilient liner are failure of the bond between acrylic resin and soft liner material, and loss of resiliency of the soft liner over time. Since patients may drink different beverages, it is important to evaluate their effects on physical properties of soft lining materials. >Purpose: The objective of this in vitro study was to evaluate the effect of different beverages on the hardness of two temporary acrylic-based soft lining materials and their bond strength to the denture base resin. >Materials and Method: For the hardness test; a total of 80 rectangular specimens (40mm×10mm×3mm) were fabricated from a heat-polymerized polymethylmethacrylate. Two commercially auto-polymerized acrylic resin-based resilient liners; Coe-Soft and Visco-gel were prepared according to the manufacturers’ instructions and applied on the specimens. For the tensile test, 160 cylindrical specimens (30mm×10mm) were prepared. The liners were added between specimens with a thickness of 3 mm. The specimens of both soft liners were divided into 4 groups (n=10) and immersed in distilled water as the control group, Coca-Cola, 8% and 50% ethanol. All groups were stored in separate containers at 37oC for 12 days. All beverages were changed daily. The hardness was determined using a Shore A durometer and tensile bond strength was determined in a ZwickRoell testing machine at a cross-head speed of 5mm/min. The results were analyzed using two-way ANOVA. >Results: There was no significant interaction between the soft liners and the drinks for both hardness (p= 0.748) and bond strength (p= 0.902). There were statistically significant differences between all drinks for both hardness (p< 0.001) and bond strength (p< 0.05). >Conclusion: Within the limitations of this study, it seems that drinking Coca-Cola and alcoholic beverages would not be potentially causing any problems for the temporary acrylic soft liners.
机译:>问题陈述:结合有弹性衬里的义齿基托通常会发现两个潜在的问题,即丙烯酸树脂和软衬里材料之间的粘结失效,以及软衬随着时间的流逝失去弹性。由于患者可能会喝不同的饮料,因此评估他们对软衬材料物理性能的影响非常重要。 >目的:这项体外研究的目的是评估不同饮料对两种临时丙烯酸基软衬材料的硬度及其与义齿基料树脂的粘合强度的影响。 >材料和方法:用于硬度测试;由热聚合的聚甲基丙烯酸甲酯制造了总共80个矩形样品(40mm×10mm×3mm)。两个商业上自动聚合的丙烯酸树脂基弹性衬里;按照制造商的说明制备Coe-Soft和Visco-gel,并涂在样品上。为了进行拉伸试验,准备了160个30mm×10mm的圆柱形试样。将衬板添加到厚度为3 mm的样品之间。将两个软衬里的样品分成4组(n = 10),并浸入蒸馏水作为对照组,可口可乐,8%和50%的乙醇。将所有组在37℃下分别存储在单独的容器中12天。每天更换所有饮料。使用Shore A硬度计测定硬度,并在ZwickRoell测试机中以5mm / min的十字头速度测定拉伸粘合强度。使用双向ANOVA分析结果。 >结果:对于硬度(p = 0.748)和粘结强度(p = 0.902),软衬里与饮料之间没有显着的相互作用。硬度(p <0.001)和粘结强度(p <0.05)的所有饮料之间存在统计学差异。 >结论:在这项研究的局限性内,饮用可口可乐和含酒精的饮料似乎不会对临时丙烯酸软质内衬造成任何问题。

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