Physical and mechanical characteristics of conventional dental porcelain: effects of exposure environments

This study investigates the effects of exposure environments on the physical and mechanical properties of conventional dental porcelain. Dental ceramic disc samples of 5mm diameter and 2mm thick were fabricated and then subjected to soaking for four weeks in three different types of wet media namely...

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Bibliographic Details
Published in:Materials letters 2015-03, Vol.143, p.67-70
Main Authors: Enamul Hoque, M, Wei Jin, Tan, Mohamed, Saied H.
Format: Article
Language:English
Subjects:
Cola
Dental materials
Dental porcelain
Disks
Distilled water
Environment
Exposure
Mechanical properties
Porcelain
Scanning electron microscopy
SEM
Soft drinks
Vinegar
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Summary:This study investigates the effects of exposure environments on the physical and mechanical properties of conventional dental porcelain. Dental ceramic disc samples of 5mm diameter and 2mm thick were fabricated and then subjected to soaking for four weeks in three different types of wet media namely, distilled water, soft drink (Cola) and rice vinegar. Scanning electron microscopy (SEM) analysis was performed to characterize the physical properties, while the compression test evaluated the mechanical properties. It was observed that both the acidic environments (i.e. Cola and rice vinegar) deteriorated structural integrity and thus accordingly decreased the fracture strength of the tested dental porcelain. However, Cola being relatively more acidic had greater effects in compared to rice vinegar. •The effects of exposure environments on the characteristics of conventional dental porcelain were investigated.•Porcelain samples were soaked in 3 wet media namely, distilled water, Coca Cola and rice vinegar.•SEM analysis and compressive test were used to characterize the physical and mechanical properties, respectively.•Both the acidic environments (Cola and rice vinegar) affected the porcelain physically and mechanically.•However, the Cola had greater effect than rice vinegar.
ISSN:0167-577X
1873-4979
DOI:10.1016/j.matlet.2014.12.085