Effect of Beverages on Viscoelastic Properties of Resin-Based Dental Composites

Materials

Muhammad Kaleem³  Abdul S. Khan⁴  Ihtesham U. Rehman²  Ferranti S. Wong¹ 

[1] Centre for Oral Growth and Development, Institute of Dentistry, Barts and the London School of Medicine and Dentistry, Queen Mary University of London, London E1 2AD, UK; E-Mail:;Kroto Research Institute, Department of Materials Science and Engineering, University of Sheffield, Sheffield S3 7HQ, UK; E-Mail:;Army Medical College, National University of Sciences and Technology, Islamabad 44000, Pakistan; E-Mail:;Interdisciplinary Research Centre in Biomedical Materials, COMSATS Institute of Information Technology, Lahore 54000, Pakistan

关键词: dental composites;    beverages;    viscoelasticity;    storage modulus;   

DOI  :  10.3390/ma8062863

来源: mdpi

【 摘 要 】

The viscoelastic properties of three commercially available resin-based composites (Filtek™ P60, Filtek™ Supreme, and Filtek™ Z250; 3M ESPE, Bracknell, UK) were measured to determine the effect of beverages on their storage moduli and damping ratios. Rectangular samples of the three hybrid composites were immersed in three beverages at 37 °C for 1, 7, 30, and 60 days. At each time interval, these samples were subjected to three-point bend tests in temperature mode using a Perkin Elmer DMA7 Dynamic Mechanical Analyzer (Perkin Elmer Corp., Waltham, MA, USA) to measure the storage modulus and damping ratio. The immersion time had significant influence on the viscoelastic property of composites and it was found that generally for all samples the storage modulus was reduced, whereas damping values increased with immersion time. The viscoelastic behavior of tested materials seems to be related to the pH environment, hydrophilicity and the chemical composition of composites.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.