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The influence of popular beverages on flexural strength of composite resins

Leszek SZALEWSKI, Dorota WÓJCIK, Ingrid RÓŻYŁO-KALINOWSKA

Abstract


Composite resins are used in many restorative procedures. Since composites have lower tensile than compressive strength, the flexural property became the standard means for strength testing of dental composites. Previous studies showed that beverages may affect physical properties of composites. The aim of the present study was to investigate the influence of common beverages on flexural strength of composite resins. Eight composite specimens have been immersed in 370 C distilled water for 24 hours. Next the specimens were randomly divided into 40 groups, 10 specimens in each group, and immersed for a week in the tested beverages: distilled water, sparkling water, Coca-Cola, Red Bull and orange juice and tested for flexural strength. Flexural strength was measured using the Zwick Roel Z010 testing machine. The pH of the drinking beverages ranged between 5.83 of distilled water and 2.42 of Coca Cola. The mean flexural strength of composites was highest in distilled water and it was reduced after one week in different drinking beverages. A significant reduction was measured in Gradia Direct Anterior immersed in Coca Cola and in Hortex-orange juice. We conclude that all tested beverages reduced the flexural strength, but only Coca Cola and Hortex orange juice reduced it significantly.


Keywords


Dentistry, Dental Materials, Dental Restoration, Esthetic dentistry

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References


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