Evaluation of Different Beverages’ Effect on Microhardness and Surface Roughness of Different Artiőcial Teeth

Abstract

Purpose: This study evaluated the microhardness and surface roughness of four artiőcial teeth type against various beverages. Materials & Methods: Conventional acrylic resin, reinforced acrylic resin, microőller composite resin, and nanoőller composite resin teeth were used. From each group, 10 maxillary őrst and second molars were immersed in 5 beverages (tea, őltered coffee, cola, cherry juice, and distilled water. The test period of 24 hours appears comparable to approximately 1 month of normal beverage consumption. The test periods used in this study were arranged according to this protocol and 1 week, 1 month, 3 months and 6 months of normal beverage consumptions were simulated. Vickers microhardness and surface roughness of denture teeth were measured for each test period. Results: The microhardness values signiőcantly decreased in all beverages especially in 6th month. The surface roughness values signiőcantly increased in all beverages especially in 3th month. There were no statistically signiőcant differences between the beverages. Microőller composite resin denture teeth had the highest microhardness values and the lowest surface roughness values. Conclusion: Different types of beverages consumed daily negatively affect the microhardness and surface roughness of artiőcial teeth. Microőller composite resin teeth could have the ideal surface properties