Effect of food simulating liquids on the flexural strength of a methacrylate and silorane-based composite.

ABSTRACT:

Objective

The purpose of this study was to assess the effect of food-simulating liquids on the flexural strength of a methacrylate-based and a silorane-based resin composite.

Materials and methods

In this in vitro study, sixty specimens of Filtek P90 and Filtek Z350 composite were prepared in a customized mold (2 × 2 × 25 mm). The specimens of each composite were divided into five subgroups as follows: one as a control group and the other four groups included distilled water, heptane, 2% citric acid, and 50% aqueous ethanol. The specimens were stored in the solutions for one week at 37°C, and the control group was stored at room temperature for the same period of time. Then, flexural strength values were measured. The statistical analysis was performed by One-Way ANOVA, Pair

SUBMITTER: Mohammadi E 

PROVIDER: S-EPMC5726734 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature