In vitro aging behavior of dental composites considering the influence of filler content, storage media and incubation time

Jörn Krüger, Reinhard Maletz, Peter Ottl and Mareike Warkentin

PLOS ONE, 2018, vol. 13, issue 4, 1-19

Abstract: Objective: Over time dental composites age due to mechanical impacts such as chewing and chemical impacts such as saliva enzymes and food ingredients. For this research, the focus was placed on chemical degradation. The objective of this study was to simulate hydrolysis by using different food simulating liquids and to assess their impact on the mechanical parameter Vickers microhardness (MHV) and the physicochemical parameter contact angle (CA). Methods: Specimen of three composites (d = 6 mm, h = 2 mm; n = 435) classified with respect to their filler content (wt%), namely low-filled, medium-filled and highly-filled, were stored for 0, 14, 30, 90 and 180 days in artificial saliva (pH 7), citric acid (pH 3; pH 5), lactic acid (pH 3; pH 5) and ethanol (40%vol; 60%vol) and assessed regarding to MHV and CA. Statistics: Kruskal-Wallis test, stepwise linear regression, bivariate Spearman Rank Correlation (p

Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:plo:pone00:0195160

DOI: 10.1371/journal.pone.0195160

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