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Analysis of Roughness and Surface Hardness of a Dental Composite Using Atomic Force Microscopy and Microhardness Testing

Published online by Cambridge University Press:  15 April 2011

Marcos Aurélio Bomfim da Silva ,
Aline Barbirato Fardin ,
Renata Carvalho Cabral de Vasconcellos ,
Lucineide de Melo Santos ,
Josealdo Tonholo ,
José Ginaldo da Silva Júnior  and
José Ivo Limeira dos Reis
Marcos Aurélio Bomfim da Silva*
Affiliation:
Department of Dental Materials, Piracicaba Dental School, University of Campinas-UNICAMP, Av Limeira, 901, Postal Code 52, 13414-903, Piracicaba, São Paulo, Brazil
Aline Barbirato Fardin
Affiliation:
Department of Restorative Dentistry, Alagoas Federal University (UFAL), Av Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, Alagoas, Brazil
Renata Carvalho Cabral de Vasconcellos
Affiliation:
Department of Restorative Dentistry, Alagoas Federal University (UFAL), Av Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, Alagoas, Brazil
Lucineide de Melo Santos
Affiliation:
Department of Restorative Dentistry, Alagoas Federal University (UFAL), Av Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, Alagoas, Brazil
Josealdo Tonholo
Affiliation:
Institute of Chemistry and Biotechnology, Alagoas Federal University (UFAL), Av Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, Alagoas, Brazil
José Ginaldo da Silva Júnior
Affiliation:
Institute of Chemistry and Biotechnology, Alagoas Federal University (UFAL), Av Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, Alagoas, Brazil
José Ivo Limeira dos Reis
Affiliation:
Department of Restorative Dentistry, Alagoas Federal University (UFAL), Av Lourival Melo Mota, s/n, Tabuleiro do Martins, 57072-970, Maceió, Alagoas, Brazil
*
Corresponding author. E-mail: marcos.bomfim@fop.unicamp.br
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Abstract

The objective of this study was to evaluate the influence of a cola soft drink (CSD) and coffee on the microhardness and surface roughness of composite resin. Fifty cavities were prepared on the vestibular surface of bovine incisors and restored with nanoparticulate resin. The teeth were divided into five groups (n = 10): group A (control), immersion in artificial saliva (AS) for 14 days; group B, immersion in coffee for 15 min (3×/day) for 7 days followed by immersion in AS for another 7 days; group C, immersion in CSD for 15 min (3×/day) for 7 days followed by immersion in AS for another 7 days; group D, immersion in AS for 7 days, immersion in coffee for 15 min (3×/day) for 7 days; group E, immersion in AS for 7 days, immersion in CSD for 15 min (3×/day) for 7 days. After the immersion periods the specimens were analyzed for their microhardness and surface roughness. The data were subjected to analysis of variance (ANOVA) followed by t-test with 5% significance. Group A presented the highest average microhardness and lowest surface roughness, so it was possible to conclude that the consumption of CSD and coffee alters the microhardness and surface roughness of new restorations.

Keywords

composite resinsurface roughnessatomic force microscopymicrohardness
Type
Biological Applications
Information
Microscopy and Microanalysis , Volume 17 , Issue 3 , June 2011 , pp. 446 - 451
Copyright
Copyright © Microscopy Society of America 2011

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