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Fulltext Comparative evaluation of application of different fluoride varnishes on artificial early enamel lesion: An in vitro study

Majithia U, Venkataraghavan K, Choudhary P, Trivedi K, Shah S, Virda M

Indian J Dent Res, 2016 Sep-Oct;27(5):521-527.
PMID: 27966511 DOI: 10.4103/0970-9290.195642

INTRODUCTION: In an attempt to manage noncavitated carious lesions noninvasively through remineralization, a range of novel fluoride varnishes with additional remineralizing agents have been made available for clinical application.

AIM AND OBJECTIVES: The aim of this study was to compare and evaluate the remineralization potential of three commercially available varnishes on artificial enamel lesions.

MATERIALS AND METHODS: This in vitro study involves eighty intact enamel specimens prepared from premolars extracted for orthodontic purposes. After specimen preparation, the eighty samples were divided randomly into two groups (n = 40) for measurement of baseline surface Vickers microhardness and baseline calcium/phosphorus ratio (% weight) through EDAX testing. Thereafter, the specimens were subjected to demineralization for 96 h to induce initial enamel lesions and the measurements were repeated. Following demineralization, each of the two groups was divided randomly into four subgroups (n = 10) from which one was used as the control group and the others three were allotted to each of the three test varnishes. After varnish application, all the specimens were subjected to a pH cycling regimen that included alternative demineralization (3 h) and remineralization (21 h) daily, for 5 consecutive days. The Vickers microhardness and EDAX measurements were then repeated.

RESULTS: One-way ANOVA and post hoc Tukey's tests were conducted for multiple group comparison. All the three commercially available varnishes were capable of remineralizing initial enamel lesions that were induced artificially. No difference was noted in the remineralizing efficacy of the varnishes despite their different compositions. MI Varnish™ (casein phosphopeptide-amorphous calcium phosphate fluoride varnish) showed slightly better recovery in surface microhardness as compared to the other two varnishes.

CONCLUSION: All the varnishes used in this in vitro study are capable of reversing early enamel lesions.

Matched MeSH terms: Hardness/drug effects
E-beam sterilizable thermoplastics elastomers for healthcare devices: Mechanical, morphology, and in vivo studies

Balaji AB, Ratnam CT, Khalid M, Walvekar R

J Biomater Appl, 2018 03;32(8):1049-1062.
PMID: 29298552 DOI: 10.1177/0885328217750476

The effect of electron beam radiation on ethylene-propylene diene terpolymer/polypropylene blends is studied as an attempt to develop radiation sterilizable polypropylene/ethylene-propylene diene terpolymer blends suitable for medical devices. The polypropylene/ethylene-propylene diene terpolymer blends with mixing ratios of 80/20, 50/50, 20/80 were prepared in an internal mixer at 165°C and a rotor speed of 50 rpm/min followed by compression molding. The blends and the individual components were radiated using 3.0 MeV electron beam accelerator at doses ranging from 0 to 100 kGy in air and room temperature. All the samples were tested for tensile strength, elongation at break, hardness, impact strength, and morphological properties. After exposing to 25 and 100 kGy radiation doses, 50% PP blend was selected for in vivo studies. Results revealed that radiation-induced crosslinking is dominating in EPDM dominant blends, while radiation-induced degradation is prevailing in PP dominant blends. The 20% PP blend was found to be most compatible for 20-60 kGy radiation sterilization. The retention in impact strength with enhanced tensile strength of 20% PP blend at 20-60 kGy believed to be associated with increased compatibility between PP and EPDM along with the radiation-induced crosslinking. The scanning electron micrographs of the fracture surfaces of the PP/EPDM blends showed evidences consistent with the above contentation. The in vivo studies provide an instinct that the radiated blends are safe to be used for healthcare devices.

Matched MeSH terms: Hardness
Development and Standardization of Moringa oleifera Leaves as a Natural Dietary Supplement

Ali MA, Yusof YA, Chin NL, Ibrahim MN, Muneer S

J Diet Suppl, 2019;16(1):66-85.
PMID: 29469600 DOI: 10.1080/19390211.2018.1429517

Moringa oleifera leaves were selected as a model due to their hundreds of health benefits. On the other hand, the powder of these leaves has exhibited poor flowability, low tensile strength, bitter taste, poor dissolution rate, and lack of information regarding dosage. These are the common hurdles and limitations in the adaptation of herbal-based medications. Therefore, a comprehensive study was planned to introduce herbal-based medicines into mainstream medicines by standardization according to the U.S. Food and Drug Administration (FDA) and international pharmaceutical standards. A Simplex Lattice Design (SLD) of Design Expert 8.0 software was used to formulate different concentrations of superdisintegrant, binder/diluent, and sweeteners. An Instron Universal Testing machine coupled with a 13 mm stainless cylindrical die was used to manufacture tablets by means of direct compression method at 20 kN applied force. Therefore, selection of excipients was made on the basis of their tensile strength, flowability, and taste-masking properties. Optimum formulation was tested on rabbits for toxicity and growth rate. All formulated tablets were evaluated on standard parameters for orally disintegrating tablets described by the Food and Drug Authority (U.S.). The optimum formulation fulfills all standard parameters such as hardness, disintegration time, friability, and dissolution rate. The present formulation showed no toxicity when tested on rabbits. The present study provides a fundamental understanding of the tableting characteristics of natural medicines. The present study provides information that will help to overcome the challenges.

Matched MeSH terms: Hardness
Methods of assessment of early dentine erosion: a review

Habib M, Chew HP

J Pak Med Assoc, 2019 Oct;69(10):1509-1513.
PMID: 31622307

Dentine erosion is an increasingly recognised problem, especially in aging population, and various methods have been utilised for its assessment. This narrative review was planned to summarise the methods for the assessment of the early stages of dentine erosion. Relevant original articles published in the English language from 2013 to 2017 were reviewed. Laboratory techniques and methods with in vivo potential were separately studied. It is evident that the assessment of early dentine erosion is complex and requires a combination of methods. For clinical evaluation, chemical analysis and optical methods show great potential but are in need of more validation.

Matched MeSH terms: Hardness Tests
Fulltext Co-Blend Application Mode of Bulk Fill Composite Resin

Al-Nabulsi M, Daud A, Yiu C, Omar H, Sauro S, Fawzy A, et al.

Materials (Basel), 2019 Aug 07;12(16).
PMID: 31394743 DOI: 10.3390/ma12162504

Objective: To evaluate the effect of a new application method of bulk-fill flowable composite resin material on bond-strength, nanoleakage, and mechanical properties of dentine bonding agents.
MATERIALS AND METHODS: Sound extracted human molars were randomly divided into: manufacturer's instructions (MI), manual blend 2 mm (MB2), and manual blend 4 mm (MB4). Occlusal enamel was removed and flattened, dentin surfaces were bonded by Prime & Bond universal (Dentsply and Optibond FL, Kerr). For the MI group, adhesives were applied following the manufacturer's instructions then light-cured. For MB groups, SDR flow+ bulk-fill flowable composite resin was applied in 2- or 4-mm increment then manually rubbed by a micro brush for 15 s with uncured dentine bonding agents and the mixture was light-cured. Composite buildup was fabricated incrementally using Ceram.X One, Dentsply nanohybrid composite resin restorative material. After 24-h water storage, the teeth were sectioned to obtain beams of about 0.8 mm2 for 24-h and thermocycled micro-tensile bond strength at 0.5 mm/min crosshead speed. Degree of conversion was evaluated with micro-Raman spectroscopy. Contraction gaps at 24 h after polymerization were evaluated and atomic force microscopy (AFM) nano-indentation processes were undertaken for measuring the hardness across the interface. Depth of resin penetration was studied using a scanning electron microscope (SEM). Bond strength data was expressed using two-way ANOVA followed by Tukey's test. Nanoindentation hardness was separately analyzed using one-way ANOVA.
RESULTS: Factors "storage F = 6.3" and "application F = 30.11" significantly affected the bond strength to dentine. For Optibond FL, no significant difference in nanoleakage was found in MI/MB4 groups between baseline and aged specimens; significant difference in nanoleakage score was observed in MB2 groups. Confocal microscopy analysis showed MB2 Optibond FL and Prime & Bond universal specimens diffusing within the dentine. Contraction gap was significantly reduced in MB2 specimens in both adhesive systems. Degree of conversion (DC) of the MB2 specimens were numerically more compared to MS1 in both adhesive systems.
CONCLUSION: Present study suggests that the new co-blend technique might have a positive effect on bond strengths of etch-and-rinse adhesives to dentine.

Matched MeSH terms: Hardness
Effect of processing methods on xylitol-starch base co-processed adjuvant for orally disintegrating tablet application

Bin LK, Helaluddin ABM, Islam Sarker MZ, Mandal UK, Gaurav A

Pak J Pharm Sci, 2020 Mar;33(2):551-559.
PMID: 32276897

Orally disintegrating tablet (ODT) is a friendly dosage form that requires no access to water and serves as a solution to non-compliance. There are many co-processed adjuvants available in the market. However, there is no single product possesses all the ideal characteristics such as good compressibility, fast disintegration and good palatability for ODT application. The aim of this research was to produce a xylitol-starch base co-processed adjuvant which is suitable for ODT application. Two processing methods namely wet granulation and freeze drying were used to compare the characteristics of co-processed adjuvant comprising of xylitol, starch and crospovidone XL-10 mixed at various ratios. The co-processed excipients were compressed into ODT and physically characterized for powder flow, particle size, hardness, thickness, weight, friability, in-vitro disintegration time and in-situ disintegration time, lubricant sensitivity, dilution potential, Fourier transform infrared spectroscopy, scanning electronic microscopy and x-ray diffraction analysis. Formulation F6 was selected as the optimum formulation due to the fastest in-vitro (135.33±11.52 s) and in-situ disintegration time (88.67±13.56s) among all the formulations (p<0.05). Increase in starch component decreases disintegration time of ODT. The powder flow fell under the category of fair flow. Generally, it was observed that freeze drying method produced smaller particle size granules compared to wet granulation method. ODT produced from freeze drying method had shorter disintegration time compared to ODT from wet granulation batch. In conclusion, a novel co-processed excipient comprised of xylitol, starch and crospovidone XL-10, produced using freeze drying method with fast disintegration time, good compressibility and palatability was developed and characterized. The co-processed excipient is suitable for ODT application.

Matched MeSH terms: Hardness
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels

Seow EK, Tan TC, Lee LK, Easa AM

J Texture Stud, 2020 12;51(6):909-916.
PMID: 32537814 DOI: 10.1111/jtxs.12544

Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase honey bee honey (HBH) and low diastase kelulut bee honey (KBH) into glutinous rice flour (GRF) gels. As compared to KBH, retardation of texture deterioration by HBH was more prominent as evidenced by the significantly (p

Matched MeSH terms: Hardness
The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles

Yeoh SY, Lubowa M, Tan TC, Murad M, Mat Easa A

Food Chem, 2020 Dec 15;333:127425.
PMID: 32683254 DOI: 10.1016/j.foodchem.2020.127425

Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.

Matched MeSH terms: Hardness
Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles

Ojukwu M, Ofoedu C, Seow EK, Easa AM

J Sci Food Agric, 2021 Jul;101(9):3732-3741.
PMID: 33301191 DOI: 10.1002/jsfa.11004

BACKGROUND: Rice flour does not contain gluten and lacks cohesion and extensibility, which is responsible for the poor texture of rice noodles. Different technologies have been used to mitigate this challenge, including hydrothermal treatments of rice flour, direct addition of protein in noodles, use of additives such as hydrocolloids and alginates, and microbial transglutaminase (MTG). Recently, the inclusion of soy protein isolate (SPI), MTG, and glucono-δ-lactone (GDL) in the rice noodles system yielded rice noodles with improved texture and more compact microstructure, hence the need to optimize the addition of SPI, MTG, and GDL to make quality rice noodles.
RESULTS: Numerical optimization showed that rice noodles prepared with SPI, 68.32 (g kg-1 of rice flour), MTG, 5.06 (g kg-1 of rice flour) and GDL, 5.0 (g kg-1 of rice flour) gave the best response variables; hardness (53.19 N), springiness (0.76), chewiness (20.28 J), tensile strength (60.35 kPa), and cooking time (5.15 min). The pH, sensory, and microstructure results showed that the optimized rice noodles had a more compact microstructure with fewer hollows, optimum pH for MTG action, and overall sensory panelists also showed the highest preference for the optimized formulation, compared to other samples selected from the numerical optimization and desirability tests.
CONCLUSION: Optimization of the levels of SPI, MTG, and GDL yielded quality noodles with improved textural, mechanical, sensory, and microstructural properties. This was partly due to the favourable pH value of the optimized noodles that provided the most suitable conditions for MTG crosslinking and balanced electrostatic interaction of proteins. © 2020 Society of Chemical Industry.

Matched MeSH terms: Hardness
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

Jinap S, Ali AA, Man YB, Suria AM

Int J Food Sci Nutr, 2000 Nov;51(6):489-99.
PMID: 11271851

Dark chocolates filled with palm mid-fraction (PMF) were stored at different temperatures to evaluate the physical and chemical changes. Storage at low temperature (18 degrees C) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degrees C) increased the PMF migration from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by recrystallization tendency within the chocolate coating.

Matched MeSH terms: Hardness
Fulltext Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers

Cheow, C.S., Noorakmar, A.W., Norizzah, A.R., Mohd Zahid, A., Ruzaina, I.

International Food Research Journal, 2012;19(2):657-664.
MyJurnal

The effects of orange sweet potato flour addition to tapioca starch on the expansion, oil absorption,
bulk density, water absorption index (WAI), water solubility index (WSI), hardness and colour of fried extruded fish crackers were investigated. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM) and the sensory properties of fried extruded fish crackers were determined by quantitative descriptive analysis method. The shape and texture of the product were similar to that of normal breakfast cereal. Light brownish and slightly harder texture was obtained with addition of orange sweet potato flour to tapioca starch in the fried extruded fish crackers. The bulk density and water solubility index (WSI) increased with the increase in orange sweet potato flour addition. However, water absorption index (WAI), linear expansion, expansion ratio, volume expansion and oil absorption decreased as the amount of orange sweet potato increased. The microstructure studies revealed that fried extruded fish crackers with high percentage of orange sweet potato flour had small air cells and thick cell wall. The fried extruded fish crackers with 30% fish, 14% orange sweet potato flour and 56% tapioca starch had high crispiness score and accepted by the trained panellists.

Matched MeSH terms: Hardness
Bioactivity and mechanical stability of Ti-6Al-4V implants superplastically embedded with hydroxyapatite in rats

Mohd Khalid H, Jauhari I, Mohamad Wali HA, Abdulrazzaq Mahmod S

Biomed Mater, 2017 01 25;12(1):015019.
PMID: 28120816 DOI: 10.1088/1748-605X/aa4f8b

In this in vivo study, Sprague Dawley (SD) rats were used to investigate the bioactivity as well as the microstructural and mechanical properties of Ti-6Al-4V samples embedded with hydroxyapatite (HA) using two different coating methods-superplastic embedment (SPE) and superplastic deformation (SPD). The HA layer thickness for the SPE and SPD samples increased from 249.1 ± 0.6 nm to 874.8 ± 13.7 nm, and from 206.1 ± 5.8 nm to 1162.7 ± 7.9 nm respectively, after 12 weeks of implantation. The SPD sample exhibited much faster growth of newly formed HA compared to SPE. The growth of the newly formed HA was strongly dependent on the degree of HA crystallinity in the initial HA layer. After 12 weeks of implantation, the surface hardness value of the SPE and SPD samples decreased from 661 ± 0.4 HV to 586 ± 1.3 HV and from 585 ± 6.6 HV to 425 ± 86.9 HV respectively. The decrease in surface hardness values was due to the newly formed HA layer that was more porous than the initial HA layer. However, the values were still higher than the substrate surface hardness of 321 ± 28.8 HV. Wear test results suggest that the original HA layers for both samples were still strongly intact, and to a certain extent the newly grown HA layers also were strongly bound with the original HA layers. This study confirms the bioactivity and mechanical stability of the HA layer on both samples in vivo.

Matched MeSH terms: Hardness Tests
Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Savadkoohi S, Hoogenkamp H, Shamsi K, Farahnaky A

Meat Sci, 2014 Aug;97(4):410-8.
PMID: 24769097 DOI: 10.1016/j.meatsci.2014.03.017

The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p<0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p>0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.

Matched MeSH terms: Hardness
Fabrication and deformation behaviour of multilayer Al2O3/Ti/TiO2 nanotube arrays

Baradaran S, Basirun WJ, Zalnezhad E, Hamdi M, Sarhan AA, Alias Y

J Mech Behav Biomed Mater, 2013 Apr;20:272-82.
PMID: 23453827 DOI: 10.1016/j.jmbbm.2013.01.020

In this study, titanium thin films were deposited on alumina substrates by radio frequency (RF) magnetron sputtering. The mechanical properties of the Ti coatings were evaluated in terms of adhesion strength at various RF powers, temperatures, and substrate bias voltages. The coating conditions of 400W of RF power, 250°C, and a 75V substrate bias voltage produced the strongest coating adhesion, as obtained by the Taguchi optimisation method. TiO2 nanotube arrays were grown as a second layer on the Ti substrates using electrochemical anodisation at a constant potential of 20V and anodisation times of 15min, 45min, and 75min in a NH4F electrolyte solution (75 ethylene glycol: 25 water). The anodised titanium was annealed at 450°C and 650°C in a N2 gas furnace to obtain different phases of titania, anatase and rutile, respectively. The mechanical properties of the anodised layer were investigated by nanoindentation. The results indicate that Young's modulus and hardness increased with annealing temperature to 650°C.

Matched MeSH terms: Hardness
Sintering behaviour of hydroxyapatite bioceramics

Ramesh S, Tan CY, Aw KL, Yeo WH, Hamdi M, Sopyan I, et al.

Med J Malaysia, 2008 Jul;63 Suppl A:89-90.
PMID: 19024998

The sintering behaviour of a commercial HA and synthesized HA was investigated over the temperature range of 700 degrees C to 1400 degrees C in terms of phase stability, bulk density, Young's modulus and Vickers hardness. In the present research, a wet chemical precipitation reaction was successfully employed to synthesize a submicron, highly crystalline, high purity and single phase stoichiometric HA powder that is highly sinteractive particularly at low temperature regimes below 1100 degrees C. It has been revealed that the sinterability of the synthesized HA was significantly greater than that of the commercial HA. The temperature for the onset of sintering and the temperature required to achieve densities above 98% of theoretical value were approximately 150 degrees C lower for the synthesized HA than the equivalent commercial HA. Nevertheless, decomposition of HA phase upon sintering was not observed in the present work for both powders.

Matched MeSH terms: Hardness
Hardness, flexural strength, and flexural modulus comparisons of three differently cured denture base systems

Ali IL, Yunus N, Abu-Hassan MI

J Prosthodont, 2008 Oct;17(7):545-9.
PMID: 18761582 DOI: 10.1111/j.1532-849X.2008.00357.x

This study compared the surface hardness, flexural strength, and flexural modulus of a light- and heat-cured urethane dimethacrylate (UDMA) to two conventional polymethyl methacrylate (PMMA) denture base resins. The effect of less-than-optimal processing condition on the hardness of internal and external surfaces of UDMA specimens was also investigated.

Matched MeSH terms: Hardness
Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM

J Sci Food Agric, 2010 Oct;90(13):2310-7.
PMID: 20661900 DOI: 10.1002/jsfa.4088

Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).

Matched MeSH terms: Hardness
Mechanical and physical behavior of newly developed functionally graded materials and composites of stainless steel 316L with calcium silicate and hydroxyapatite

Ataollahi Oshkour A, Pramanik S, Mehrali M, Yau YH, Tarlochan F, Abu Osman NA

J Mech Behav Biomed Mater, 2015 Sep;49:321-31.
PMID: 26072197 DOI: 10.1016/j.jmbbm.2015.05.020

This study aimed to investigate the structural, physical and mechanical behavior of composites and functionally graded materials (FGMs) made of stainless steel (SS-316L)/hydroxyapatite (HA) and SS-316L/calcium silicate (CS) employing powder metallurgical solid state sintering. The structural analysis using X-ray diffraction showed that the sintering at high temperature led to the reaction between compounds of the SS-316L and HA, while SS-316L and CS remained intact during the sintering process in composites of SS-316L/CS. A dimensional expansion was found in the composites made of 40 and 50 wt% HA. The minimum shrinkage was emerged in 50 wt% CS composite, while the maximum shrinkage was revealed in samples with pure SS-316L, HA and CS. Compressive mechanical properties of SS-316L/HA decreased sharply with increasing of HA content up to 20 wt% and gradually with CS content up to 50 wt% for SS-316L/CS composites. The mechanical properties of the FGM of SS-316L/HA dropped with increase in temperature, while it was improved for the FGM of SS-316L/CS with temperature enhancement. It has been found that the FGMs emerged a better compressive mechanical properties compared to both the composite systems. Therefore, the SS-316L/CS composites and their FGMs have superior compressive mechanical properties to the SS-316L/HA composites and their FGMs and also the newly developed FGMs of SS-316L/CS with improved mechanical and enhanced gradation in physical and structural properties can potentially be utilized in the components with load-bearing application.

Matched MeSH terms: Hardness
Effects of temperature change and beverage on mechanical and tribological properties of dental restorative composites

Ayatollahi MR, Yahya MY, Karimzadeh A, Nikkhooyifar M, Ayob A

Mater Sci Eng C Mater Biol Appl, 2015 Sep;54:69-75.
PMID: 26046269 DOI: 10.1016/j.msec.2015.05.004

The aim of this study was to investigate the effects of temperature change and immersion in two common beverages on the mechanical and tribological properties for three different types of dental restorative materials. Thermocycling procedure was performed for simulating temperature changes in oral conditions. Black tea and soft drink were considered for beverages. Universal composite, universal nanohybrid composite and universal nanofilled composite, were used as dental materials. The nanoindentation and nanoscratch experiments were utilized to determine the elastic modulus, hardness, plasticity index and wear resistance of the test specimens. The results showed that thermocycling and immersion in each beverage had different effects on the tested dental materials. The mechanical and tribological properties of nanohybrid composite and nanocomposite were less sensitive to temperature change and to immersion in beverages in comparison with those of the conventional dental composite.

Matched MeSH terms: Hardness
Structure-property relationships of iron-hydroxyapatite ceramic matrix nanocomposite fabricated using mechanosynthesis method

Nordin JA, Prajitno DH, Saidin S, Nur H, Hermawan H

Mater Sci Eng C Mater Biol Appl, 2015 Jun;51:294-9.
PMID: 25842138 DOI: 10.1016/j.msec.2015.03.019

Hydroxyapatite (HAp) is an attractive bioceramics due to its similar composition to bone mineral and its ability to promote bone-implant interaction. However, its low strength has limited its application as load bearing implants. This paper presented a work focusing on the improvement of HAp mechanical property by synthesizing iron (Fe)-reinforced bovine HAp nanocomposite powders via mechanosynthesis method. The synthesis process was performed using high energy milling at varied milling time (3, 6, 9, and 12h). The samples were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR), and scanning electron microscopy (SEM). Its mechanical properties were investigated by micro-Vicker's hardness and compression tests. Results showed that milling time directly influenced the characteristics of the nanocomposite powders. Amorphous BHAp was formed after 9 and 12h milling in the presence of HPO4(2-) ions. Continuous milling has improved the crystallinity of Fe without changing the HAp lattice structure. The nanocomposite powders were found in spherical shape, agglomerated and dense after longer milling time. The hardness and Young's modulus of the nanocomposites were also increased at 69% and 66%, respectively, as the milling time was prolonged from 3 to 12h. Therefore, the improvement of the mechanical properties of nanocomposite was attributed to high Fe crystallinity and homogenous, dense structure produced by mechanosynthesis.

Matched MeSH terms: Hardness

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