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Analysis of roughness and surface hardness of a dental composite using atomic force microscopy and microhardness
Marcos Aurélio Bomfim da Silva1, Aline Barbirato Fardin, Renata Carvalho Cabral de Vasconcellos
1Department of Dental Materials, Piracicaba Dental School, University of Campinas-UNICAMP, Av Limeira, 901, Postal Code 52, 13414-903 Piracicaba, São Paulo, Brazil. marcos.bomfim@fop.unicamp.br
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.
