4.6 Article

Cross-link density evaluation through softening tests: Effect of ethanol concentration

Journal

DENTAL MATERIALS
Volume 24, Issue 2, Pages 199-203

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.dental.2007.03.010

Keywords

cross-link density; ethanol softening; resin-composite

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Objectives. The aim of this study was to investigate whether the ethanol concentration used Would influence the outcomes obtained through softening tests when comparing light-activation modes. Methods. Disc specimens (n = 20) of Filtek Z250 and Filtek Z100 (3M ESPE) were light activated by standard (S) and pulse-delay (PD) modes. Initial Knoop hardness (KHN) measurements were performed 24 h after dry storage at 37 degrees C. Half of the specimens (n = 10) of each resin-composite were stored in absolute ethanol (100%) and the other half in 75% ethanol solution, for 24h at room temperature, and KHN was determined anew. Initial hardness data were submitted to Student's t-test (p = 0.05). Percentages of hardness decrease were analyzed by two-way ANOVA followed by pairwise Tukey's test (p = 0.05). The statistical analyses were performed separately for each resin-composite. Results. No statistically significant differences were observed between standard and pulse-delay modes for initial Knoop hardness values. After storage in 75% ethanol solution, KHN was decreased in all cases but no significant differences were detected between light-activation modes (Filtek Z250: PD = 12.6%, S = 13.5%; Filtek Z100: PD = 13.5%, S = 11.8%) regardless of the resin-composite tested. After absolute ethanol storage, higher decrease in KHN were observed. Samples light-activated by the PD mode (Filtek Z250 = 20.4% and Filtek Z100 = 16.9%) exhibited significantly higher percentage decrease of KHN than specimens light-activated by the standard mode (Filtek Z250 = 14.1% and Filtek Z100 = 8.8%), regardless of the resin-composite tested. Conclusion. The ethanol concentration affected the outcomes of the softening test. (c) 2007 Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

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