Mohammed M Gad, Hassan Alramadan, Mohammed Alkoudemi, Hussain Aljubran, Raand Altayyar, Deena Alghamdi, Nadim Z Baba, Soban Q Khan, Reem Abualsaud, Ahmed Fathey Elhagali, Fahad A Al-Harbi
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Surface roughness (R<sub>a</sub>, µm) was measured initially (T<sub>0</sub>), 6 months post immersion (T<sub>1</sub>), and 12 months post immersion (T<sub>2</sub>) using a non-contact profilometer. Color change (∆E<sub>00</sub>) was calculated using CIEL2000 at T<sub>1</sub> and T<sub>2</sub> using a spectrophotometer. The data were analyzed using Mann-Whitney U test and Kruskal-Wallis test in addition to general linear modeling (α = 0.05).</p><p><strong>Results: </strong>Significant differences in surface roughness (R<sub>a</sub>) were found between the baseline and immersion in distilled water, carbonated beverage, and orange juice (p < 0.05). HP resin showed increased roughness with all immersion solutions compared to T<sub>0</sub> with the highest value seen at T<sub>1</sub> with tea. ASIGA resin had the highest mean R<sub>a</sub> of 1.78 (0.43) after carbonated beverage immersion, while FormLabs resin had the lowest mean R<sub>a</sub> of 0.88 (0.06) after distilled water immersion. Tea immersion did not significantly affect R<sub>a</sub> among the resins (p > 0.05). Noticeable color changes were observed after immersion in tea, carbonated beverage, and orange juice. All resins exceeded perceptibility and acceptability thresholds at T<sub>1</sub> and T<sub>2</sub>. The combined effect of time and resin on color change was statistically significant (p < 0.001), while the combined effects of time/immersion solution, immersion solution/resin, and immersion solution/resin/time were not.</p><p><strong>Conclusion: </strong>Carbonated beverage, tea, and orange juice increase the surface roughness of 3D-printed resins. Tea, carbonated beverage, and orange juice resulted in noticeable color changes of HP and 3D-printed denture base resins and this change was time-dependent.</p>","PeriodicalId":49152,"journal":{"name":"Journal of Prosthodontics-Implant Esthetic and Reconstructive Dentistry","volume":" ","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of daily immersion of different beverages on the surface roughness and color stability of 3D-printed denture base resins.\",\"authors\":\"Mohammed M Gad, Hassan Alramadan, Mohammed Alkoudemi, Hussain Aljubran, Raand Altayyar, Deena Alghamdi, Nadim Z Baba, Soban Q Khan, Reem Abualsaud, Ahmed Fathey Elhagali, Fahad A Al-Harbi\",\"doi\":\"10.1111/jopr.13993\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Purpose: </strong>To measure the effect of daily immersion in varying beverages (distilled water, tea, carbonated beverage, and orange juice) on surface roughness and color stability of 3D-printed denture base resins.</p><p><strong>Materials and methods: </strong>160 acrylic resin discs (15 × 2.5 mm) were made from heat-polymerized (HP), and 3D-printed resins (FormLabs, ASIGA, and NextDent). Resin discs (N = 40) were immersed in different solutions (distilled water, tea, carbonated beverage, or orange juice; (n = 10/group)). Surface roughness (R<sub>a</sub>, µm) was measured initially (T<sub>0</sub>), 6 months post immersion (T<sub>1</sub>), and 12 months post immersion (T<sub>2</sub>) using a non-contact profilometer. Color change (∆E<sub>00</sub>) was calculated using CIEL2000 at T<sub>1</sub> and T<sub>2</sub> using a spectrophotometer. The data were analyzed using Mann-Whitney U test and Kruskal-Wallis test in addition to general linear modeling (α = 0.05).</p><p><strong>Results: </strong>Significant differences in surface roughness (R<sub>a</sub>) were found between the baseline and immersion in distilled water, carbonated beverage, and orange juice (p < 0.05). HP resin showed increased roughness with all immersion solutions compared to T<sub>0</sub> with the highest value seen at T<sub>1</sub> with tea. ASIGA resin had the highest mean R<sub>a</sub> of 1.78 (0.43) after carbonated beverage immersion, while FormLabs resin had the lowest mean R<sub>a</sub> of 0.88 (0.06) after distilled water immersion. Tea immersion did not significantly affect R<sub>a</sub> among the resins (p > 0.05). Noticeable color changes were observed after immersion in tea, carbonated beverage, and orange juice. All resins exceeded perceptibility and acceptability thresholds at T<sub>1</sub> and T<sub>2</sub>. The combined effect of time and resin on color change was statistically significant (p < 0.001), while the combined effects of time/immersion solution, immersion solution/resin, and immersion solution/resin/time were not.</p><p><strong>Conclusion: </strong>Carbonated beverage, tea, and orange juice increase the surface roughness of 3D-printed resins. Tea, carbonated beverage, and orange juice resulted in noticeable color changes of HP and 3D-printed denture base resins and this change was time-dependent.</p>\",\"PeriodicalId\":49152,\"journal\":{\"name\":\"Journal of Prosthodontics-Implant Esthetic and Reconstructive Dentistry\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2024-11-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Prosthodontics-Implant Esthetic and Reconstructive Dentistry\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1111/jopr.13993\",\"RegionNum\":2,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"DENTISTRY, ORAL SURGERY & MEDICINE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Prosthodontics-Implant Esthetic and Reconstructive Dentistry","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1111/jopr.13993","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"DENTISTRY, ORAL SURGERY & MEDICINE","Score":null,"Total":0}
引用次数: 0
摘要
目的：测量每天浸泡在不同饮料（蒸馏水、茶、碳酸饮料和橙汁）中对 3D 打印义齿基底树脂表面粗糙度和颜色稳定性的影响。材料与方法：用热聚合（HP）和 3D 打印树脂（FormLabs、ASIGA 和 NextDent）制成 160 个丙烯酸树脂盘（15 × 2.5 毫米）。将树脂盘（N = 40）浸入不同的溶液（蒸馏水、茶、碳酸饮料或橙汁；（n = 10/组））中。使用非接触式轮廓仪测量最初（T0）、浸泡 6 个月后（T1）和浸泡 12 个月后（T2）的表面粗糙度（Ra，µm）。使用 CIEL2000 分光光度计计算 T1 和 T2 时的颜色变化（ΔE00）。数据分析采用 Mann-Whitney U 检验和 Kruskal-Wallis 检验，以及一般线性模型（α = 0.05）：在基线和浸泡在蒸馏水、碳酸饮料和橙汁中的表面粗糙度（Ra）之间存在显著差异（p 0），茶水的 T1 值最高。ASIGA 树脂浸泡碳酸饮料后的平均 Ra 值最高，为 1.78（0.43），而 FormLabs 树脂浸泡蒸馏水后的平均 Ra 值最低，为 0.88（0.06）。茶水浸泡对不同树脂的 Ra 没有明显影响（p > 0.05）。在茶水、碳酸饮料和橙汁中浸泡后，可观察到明显的颜色变化。所有树脂在 T1 和 T2 都超过了可感知性和可接受性阈值。时间和树脂对颜色变化的综合影响具有显著的统计学意义（p 结论：时间和树脂对颜色变化的综合影响具有显著的统计学意义：碳酸饮料、茶和橙汁会增加 3D 打印树脂的表面粗糙度。茶、碳酸饮料和橙汁会导致 HP 和 3D 打印义齿基底树脂发生明显的颜色变化，且这种变化与时间有关。
Effect of daily immersion of different beverages on the surface roughness and color stability of 3D-printed denture base resins.
Purpose: To measure the effect of daily immersion in varying beverages (distilled water, tea, carbonated beverage, and orange juice) on surface roughness and color stability of 3D-printed denture base resins.
Materials and methods: 160 acrylic resin discs (15 × 2.5 mm) were made from heat-polymerized (HP), and 3D-printed resins (FormLabs, ASIGA, and NextDent). Resin discs (N = 40) were immersed in different solutions (distilled water, tea, carbonated beverage, or orange juice; (n = 10/group)). Surface roughness (Ra, µm) was measured initially (T0), 6 months post immersion (T1), and 12 months post immersion (T2) using a non-contact profilometer. Color change (∆E00) was calculated using CIEL2000 at T1 and T2 using a spectrophotometer. The data were analyzed using Mann-Whitney U test and Kruskal-Wallis test in addition to general linear modeling (α = 0.05).
Results: Significant differences in surface roughness (Ra) were found between the baseline and immersion in distilled water, carbonated beverage, and orange juice (p < 0.05). HP resin showed increased roughness with all immersion solutions compared to T0 with the highest value seen at T1 with tea. ASIGA resin had the highest mean Ra of 1.78 (0.43) after carbonated beverage immersion, while FormLabs resin had the lowest mean Ra of 0.88 (0.06) after distilled water immersion. Tea immersion did not significantly affect Ra among the resins (p > 0.05). Noticeable color changes were observed after immersion in tea, carbonated beverage, and orange juice. All resins exceeded perceptibility and acceptability thresholds at T1 and T2. The combined effect of time and resin on color change was statistically significant (p < 0.001), while the combined effects of time/immersion solution, immersion solution/resin, and immersion solution/resin/time were not.
Conclusion: Carbonated beverage, tea, and orange juice increase the surface roughness of 3D-printed resins. Tea, carbonated beverage, and orange juice resulted in noticeable color changes of HP and 3D-printed denture base resins and this change was time-dependent.
期刊介绍：
The Journal of Prosthodontics promotes the advanced study and practice of prosthodontics, implant, esthetic, and reconstructive dentistry. It is the official journal of the American College of Prosthodontists, the American Dental Association-recognized voice of the Specialty of Prosthodontics. The journal publishes evidence-based original scientific articles presenting information that is relevant and useful to prosthodontists. Additionally, it publishes reports of innovative techniques, new instructional methodologies, and instructive clinical reports with an interdisciplinary flair. The journal is particularly focused on promoting the study and use of cutting-edge technology and positioning prosthodontists as the early-adopters of new technology in the dental community.
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