Academic Journal
Effects of Calamansi Soju and Other Alcoholic Beverages on Resin Restorations
| العنوان: | Effects of Calamansi Soju and Other Alcoholic Beverages on Resin Restorations |
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| المؤلفون: | Moon-Jin Jeong, Kyungwon Heo, Myoung-Hwa Lee, Myeong-Ju Jeong, Do-Seon Lim |
| المصدر: | 치위생과학회지, Vol 21, Iss 4, Pp 251-259 (2021) |
| بيانات النشر: | The Korean Society of Dental Hygiene Science |
| سنة النشر: | 2021 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | calamansi soju, composite resin, microhardness, scanning electron microscope, Dentistry, RK1-715 |
| الوصف: | Background: The purpose of this study was to investigate the effects of commercially available calamansi soju and other alcoholic beverages on the microhardness and erosion of resin restorations.Methods: In this study, we evaluated the effects of Calamansi soju, Chamisul fresh, Cass fresh, and Gancia Moscato D’asti on resin restorations. Jeju Samdasoo and Coca-Cola were used as negative and positive controls, respectively. Specimens to be immersed in the beverages were manufactured using composite resin according to the product instructions. In each group, the surface microhardness was measured using a surface microhardness instrument before and after immersion for 5, 15, 30, and 60 minutes. The pattern of change in the surface of the composite resin was observed under a scanning electron microscope (SEM). Paired t-tests, one-way ANOVA, and repeated measures ANOVA were performed to compare the surface microhardness of the specimens, and the Tukey test was used as a post hoc test.Results: The pH of all beverages except Jeju Samdasoo was ＜5.5, which is the critical pH that can induce erosion. The difference in surface microhardness of the composite resin before and after immersion for 60 minutes was significant in all groups. In particular, the largest change in surface microhardness was observed in the calamansi soju group. In the SEM analysis, loss of composite resin was observed in all groups except the Jeju Samdasoo group, and rough surfaces with pores of various sizes were observed. Conclusion: In this study, all beverages except Jeju Samdasoo decreased the microhardness of the composite resin surface, and it was confirmed that calamansi soju had the greatest change. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English Korean |
| تدمد: | 2233-7679 |
| Relation: | https://doaj.org/toc/2233-7679; https://doaj.org/article/6d072116a3f24dfa8265273c3f1b05f7 |
| DOI: | 10.17135/jdhs.2021.21.4.251 |
| الاتاحة: | https://doi.org/10.17135/jdhs.2021.21.4.251 https://doaj.org/article/6d072116a3f24dfa8265273c3f1b05f7 |
| رقم الانضمام: | edsbas.3BCC4E4A |
| قاعدة البيانات: | BASE |
| تدمد: | 22337679 |
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| DOI: | 10.17135/jdhs.2021.21.4.251 |