Surface properties of multilayered, acrylic resin artificial teeth after immersion in staining beverages

• Main Authors: Karin Hermana NEPPELENBROEK, Eduardo KUROISHI, Juliana HOTTA, Vinicius Rizzo MARQUES, Eduardo Buozi MOFFA, Simone SOARES, Vanessa Migliorini URBAN
• Format: Article
• Language: English
• Published: University of São Paulo 2015-08-01
• Series: Journal of Applied Oral Science
• Subjects: Coloring agents; Hardness; Surface properties; Artificial tooth
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-77572015000400376&lng=en&tlng=en

AbstractObjective To evaluate the effect of staining beverages (coffee, orange juice, and red wine) on the Vickers hardness and surface roughness of the base (BL) and enamel (EL) layers of improved artificial teeth (Vivodent and Trilux).Material and Methods Specimens (n=8) were stored in distilled water at 37°C for 24 h and then submitted to the tests. Afterwards, specimens were immersed in one of the staining solutions or distilled water (control) at 37°C, and the tests were also performed after 15 and 30 days of immersion. Data were analyzed using 3-way ANOVA and Tukey’s test (α=0.05).Results Vivodent teeth exhibited a continuous decrease (p<0.0005) in hardness of both layers for up to 30 days of immersion in all solutions. For Trilux teeth, similar results were found for the EL (p<0.004), and the BL showed a decrease in hardness after 15 days of immersion (p<0.01). At the end of 30 days, this reduction was not observed for coffee and water (p>0.15), but red wine and orange juice continuously reduced hardness values (p<0.0004). Red wine caused the most significant hardness changes, followed by orange juice, coffee, and water (p<0.006). No significant differences in roughness were observed for both layers of the teeth during the immersion period, despite the beverage (p>0.06).Conclusions Hardness of the two brands of acrylic teeth was reduced by all staining beverages, mainly for red wine. Roughness of both layers of the teeth was not affected by long-term immersion in the beverages.