Safari A, Vojdani M, Mogharrabi S, Iraji Nasrabadi N, Derafshi R
Dept. of Prosthodontics, School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran.
Dental Biomaterial Research Center, Dept. of Prosthodontics, School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran.
J Dent (Shiraz). 2013 Dec;14(4):178-83.
Two potential problems commonly identified with a denture base incorporating a resilient liner are failure of the bond between acrylic resin and soft liner material, and loss of resiliency of the soft liner over time. Since patients may drink different beverages, it is important to evaluate their effects on physical properties of soft lining materials.
The objective of this in vitro study was to evaluate the effect of different beverages on the hardness of two temporary acrylic-based soft lining materials and their bond strength to the denture base resin.
For the hardness test; a total of 80 rectangular specimens (40mm×10mm×3mm) were fabricated from a heat-polymerized polymethylmethacrylate. Two commercially auto-polymerized acrylic resin-based resilient liners; Coe-Soft and Visco-gel were prepared according to the manufacturers' instructions and applied on the specimens. For the tensile test, 160 cylindrical specimens (30mm×10mm) were prepared. The liners were added between specimens with a thickness of 3 mm. The specimens of both soft liners were divided into 4 groups (n=10) and immersed in distilled water as the control group, Coca-Cola, 8% and 50% ethanol. All groups were stored in separate containers at 37(o)C for 12 days. All beverages were changed daily. The hardness was determined using a Shore A durometer and tensile bond strength was determined in a ZwickRoell testing machine at a cross-head speed of 5mm/min. The results were analyzed using two-way ANOVA.
There was no significant interaction between the soft liners and the drinks for both hardness (p= 0.748) and bond strength (p= 0.902). There were statistically significant differences between all drinks for both hardness (p< 0.001) and bond strength (p< 0.05).
Within the limitations of this study, it seems that drinking Coca-Cola and alcoholic beverages would not be potentially causing any problems for the temporary acrylic soft liners.
在带有弹性衬垫的义齿基托中，通常会发现两个潜在问题，即丙烯酸树脂与软衬材料之间的粘结失败，以及软衬的弹性随时间丧失。由于患者可能饮用不同的饮料，因此评估它们对软衬材料物理性能的影响很重要。
本体外研究的目的是评估不同饮料对两种临时丙烯酸基软衬材料硬度及其与义齿基托树脂粘结强度的影响。
对于硬度测试，用热聚合的聚甲基丙烯酸甲酯制作了总共80个矩形试件（40mm×10mm×3mm）。按照制造商的说明制备了两种市售自聚合丙烯酸树脂基弹性衬垫Coe-Soft和Visco-gel，并应用于试件上。对于拉伸测试，制备了160个圆柱形试件（30mm×10mm）。在试件之间添加厚度为3mm的衬垫。两种软衬的试件均分为4组（n=10），并作为对照组浸入蒸馏水中，其他组分别浸入可口可乐、8%和50%乙醇中。所有组均在37℃下分别储存在单独的容器中12天。每天更换所有饮料。使用邵氏A硬度计测定硬度，并在ZwickRoell试验机上以5mm/min的十字头速度测定拉伸粘结强度。结果采用双向方差分析进行分析。
对于硬度（p=0.748）和粘结强度（p=0.902），软衬垫和饮料之间均无显著交互作用。对于硬度（p<0.001）和粘结强度（p<0.05），所有饮料之间均存在统计学显著差异。
在本研究的局限性内，饮用可口可乐和酒精饮料似乎不会对临时丙烯酸软衬垫造成任何潜在问题。
