OBJECTIVES: The objectives of this study were to evaluate the degradation effects of each dietary solvent on the microhardness of the different CAD/CAM dental composites and to observe the degradation effects of dietary solvent on the inorganic elements of the dental composites investigated.
METHODS: Fifty specimens with dimensions 12 mm x 14 mm x 1.5 mm were prepared for direct composite (Filtek Z350 XT [FZ]), indirect composite (Shofu Ceramage [CM]), and three CAD/CAM composites (Lava Ultimate [LU], Cerasmart [CS], and Vita Enamic [VE]). The specimens were randomly divided into 5 groups (n = 10) and conditioned for 1-week at 37°C in the following: air (control), distilled water, 0.02 N citric acid, 0.02 N lactic acid and 50% ethanol-water solution. Subsequently, the specimens were subjected to microhardness test (KHN) using Knoop hardness indenter. Air (control) and representative postconditioning specimens with the lowest mean KHN value for each material were analyzed using energy dispersive X-ray spectroscopy (EDX). Statistical analysis was done using one-way ANOVA and post hoc Bonferroni test at a significance level of p = 0.05.
RESULTS: Mean KHN values ranged from 39.7 ± 2.7 kg/mm2 for FZ conditioned in 50% ethanol-water solution to 79.2 ± 3.4 kg/mm2 for VE conditioned in air (control). With exception to LU, significant differences were observed between materials and dietary solvents for other dental composites investigated. EDX showed stable peaks of the inorganic elements between air (control) and representative postconditioning specimens.
CONCLUSIONS: The microhardness of dental composites was significantly affected by dietary solvents, except for one CAD/CAM composite [LU]. However, no changes were observed in the inorganic elemental composition of dental composites between air (control) and 1-week postconditioning.
PURPOSE: The purpose of this clinical study was to formulate a custom-made, 2-color chewing gum for the mixing ability test and to develop an image-processing method for color mixing analysis.
MATERIAL AND METHODS: Specimens of red-green (RG) chewing gum were prepared as a test food. Twenty dentate participants (10 men, 10 women; mean age 21 years) took part in this study. Each participant masticated 1 piece of RG gum for 3, 6, 9, 15, and 25 cycles, and this task was repeated 3 times consecutively (total n=15 for each participant). The boluses were retrieved and flattened to 1-mm-thick wafers and scanned with a flatbed scanner. The digital images were analyzed using ImageJ software equipped with a custom-built plug-in to measure the geometric dispersion (GD) of baseline red segment. The predictive criterion validity of this method was determined by correlating GD to the number of mastication cycles. The hardness and mass of RG chewing gum were measured before and after mastication. Hardness loss (%) and mass loss (%) were then calculated and compared with those of a commercially available chewing gum.
RESULTS: The 2-way repeated-measures ANOVA with post hoc Bonferroni test showed that GD was able to discriminate among the groups of different numbers of mastication cycles (P