2022Journal articleFree to read

EFFECT OF DIFFERENT TEAS ON SURFACE ROUGHNESS OF CONVENTIONAL AND BULK-FILL COMPOSITE RESINS

Esra Özyurt, Ayşegül Kurt

Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi

Abstract

Aim: The aim of this study was to assess the effect of different teas on surface roughness and surface morphology of a conventional resin and three bulk-fill composite resins. a Materials and Methods: The three bulk-fill (Beautifil, Tetric N-Ceram, Filtek One) composite resin and one conventional (Z250) composite resins and three beverages (black tea, kombucha tea, and matcha tea) and distilled water were used. For the surface roughness test (n = 10), 160 samples were prepared and the initial surface roughness values were measured (t0) with a profilometer device. The final surface roughness evaluation (t1) was made after 12 d of beverage immersions. The surface morphology of samples was evaluated for each group by SEM and AFM photomicrographs (n = 3). Ten samples of each composite resin were used for the degree of conversion (DC) analysis. For multiple comparisons, data were analyzed with the independent samples Kruskal–Wallis test, and a one-way analysis of variance test was used to compare DC values with respect to composites (p < 0.05). Results: There was a statistically significant difference in the kombucha groups between the Beautifil bulk-fill composite and the others (p < 0.05). Tetric was affected by the kombucha tea (p = 0.012). The highest DC was obtained from Filtek One; the lowest DC was obtained from the Beautifil (p < 0.01). In the present study, Beautifil showed the highest degree of surface roughness. Conclusions: The acidic beverages affected the surface properties of bulk-fill composite materials negatively in terms of roughness. Key Words: bulk-fill, roughness, beverage, tea, SEM Farklı Çayların Geleneksel ve Bulk-Fill Rezin Kompozitlerin Yüzey Özelliklerine Etkisi ÖZ Amaç: Bu çalışmanın amacı, farklı çayların bir geleneksel ve üç adet bulk-fill…

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Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Skin, oral and dental Food products and applications

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

bulk-fill composite resin surface roughness tea kombucha black tea matcha acidic beverages beverage immersion surface morphology degree of conversion Z250 Tetric N-Ceram

Cite this study

Esra Özyurt, Ayşegül Kurt. (2022). EFFECT OF DIFFERENT TEAS ON SURFACE ROUGHNESS OF CONVENTIONAL AND BULK-FILL COMPOSITE RESINS. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi. https://doi.org/10.17567/ataunidfd.1069380

DOI: 10.17567/ataunidfd.1069380

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