FAİK TUĞUT, MEHMET EMRE COŞKUN, HAKAN AKIN

The effect of different beverages on the surface roughness and hardness of soft denture lining materials

Amaç: Farklı içeceklerin yumuşak astar maddesi üzerinde sertlik ve yüzey pürüzlülüğünün etkisini araştırmaktır.Gereç ve yöntem: Bu çalışmada 80 tane silindir şeklinde yumuşak astar örnekleri hazırlandı. Örneklerin yarısı 3 dakika boyunca izobutil metakrilat (iBMA) içerisinde bekletildi. Daha sonra örnekler farklı içeceklere göre dört farklı alt gruba ayrıldı; su (kontrol grup), kola, soda ve portakal suyu. Örneklerin yüzey pürüzlülük ve sertliğinin değerlendirilmesi 24 saat ve 30 gün bekletildikten sonra yapıldı. Elde edilen veriler varyans analizi, Tukey's testi ile değerlendirildi (p=0,05).Bulgular: Tüm gruplarda, hem 24 saat hem de 30 gün sonrasında pürüzlülük ve sertlik değerleri arasında farklılık önemli bulundu (p

Farklı içeceklerin yumuşak astar maddelerinde sertlik ve yüzey pürüzlülük üzerine etkisi

Aim: The effect of different kind of drinks is to investigate on hardness and surface roughness of soft lining material.Materials and methods: Eighty cylindrical soft liner specimens were produced for this study. Half of them were immersed in isobutyl methacrylate (iBMA) for 3 min. Specimens were then divided into four subgroups according to different beverages; water (control group), cola, soda, and orange juice. Surface roughness and hardness evaluation of the specimens were performed after 24 hours and 30 days of immersion. The obtained data were evaluated by analysis of variance followed by Tukey's test (p=0.05). Results: In all groups, roughness and hardness values showed significant differences after both 24 hours and 30 days (p<0.05). The highest surface roughness and hardness values were detected in soda group of specimens, whereas water group of specimens were exhibited the lowest roughness and hardness values regardless of immersion time and iBMA. Conclusion: Beverage as a habitual nutrition cause physical changes of dental soft liners

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