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首页> 外文期刊>Dental Journal: Majalah Kedokteran Gigi >Effects of glycerin application on the hardness of nanofilled composite immersed in tamarind soft drinks
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Effects of glycerin application on the hardness of nanofilled composite immersed in tamarind soft drinks

机译：甘油对浸在罗望子软饮料中的纳米填充复合材料硬度的影响

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Background: Loss of tooth structure is a consideration in the performance of restorative treatment involving nanofilled composite resins. Material polymerization factors and water absorption can affect the hardness of composite resins. Imperfect polymerization producing an oxygen inhibited layer (OIL) and causing water absorption can even compromise the hardness of nanofilled composite resins. Tamarind soft drink, on the other hand, has an acidic pH that compromises the hardness of nanofilled composite resins. Purpose: This study aimed to reveal the effects of glycerin application on the hardness of nanofilled composite resins immersed in tamarind soft drinks. Methods: The research constituted a laboratory experiment using 24 nanofilled composite resin samples with diameters of 5mm or 2mm, divided into six groups, namely: Group G, Group G AS 60, Group G AS 120, Group TG, Group TG AS 60, and Group TG AS 120. Glycerin was applied to the surfaces of three groups before curing, while the other three groups were not treated with glycerin. Finishing was subsequently conducted on all samples using a highspeed handpiece and superfine finishing bur, before they were polished with a low speed handpiece. The samples were then divided into specific groups, namely: a group with a 120-minute immersion time, a group with a 60-minute immersion time, and a group which was not immersed and maintained at a temperature of 37 o C. Each sample was tested at three points using a Vickers hardness tester (VHT). Results: The results showed that the groups with glycerin had a higher hardness level than those groups. In addition, the non-immersed groups had a higher hardness level than those groups which were immersed. The one-way ANOVA test results confirmed that there was a statistically significant difference (p0.05) between all groups. Conclusion: The application of glycerin to nanofilled composite resins immersed in tamarind soft drinks can increase their hardness levels.
机译：背景：在涉及纳米填充复合树脂的修复治疗中，牙齿结构的丧失是一个考虑因素。材料的聚合因素和吸水率会影响复合树脂的硬度。不完美的聚合反应会产生氧气抑制层（OIL）并引起吸水，甚至会损害纳米填充复合树脂的硬度。另一方面，罗望子软饮料的酸性pH值降低了纳米填充复合树脂的硬度。目的：本研究旨在揭示甘油对浸入罗望子软饮料中的纳米填充复合树脂硬度的影响。方法：本研究构成了一个实验室实验，使用24个直径为5mm或2mm的纳米填充复合树脂样品，分为6组，分别为：G组，G AS 60组，G AS 120组，TG组，TG AS 60组和TG AS 120组。在固化前将甘油涂在三组表面上，而其他三组未用甘油处理。随后，在使用低速手机抛光之前，使用高速手机和超细光饰针对所有样品进行抛光。然后将样品分成特定的组，即：浸入时间为120分钟的组，浸入时间为60分钟的组以及未浸入并保持在37 o C的温度的组。每个样品使用维氏硬度计（VHT）在三个点进行了测试。结果：结果表明，甘油组的硬度水平高于那些组。另外，未浸入的组比浸入的组具有更高的硬度水平。单向方差分析测试结果证实，所有组之间存在统计学差异（p <0.05）。结论：甘油在浸入罗望子软饮料中的纳米填充复合树脂中可以提高其硬度水平。

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