Effect of Commonly Consumed Beverages on Microhardness of Two Types of Composites
Dipti Barve, Pranav N Dave, Meenal Gulve, Mohammed AK Meera Sahib, Fariha Naz, Saquib Shahabe
Abstract
The objective of the present in vitro study was to assess the influence of commonly consumed beverages on the microhardness of microhybrid and nanofilled composite resins. Materials and methods: Two hundred and forty cylindrical specimens were produced using circular aluminum molds of an internal diameter of 10 mm and a thickness of 2 mm, 120 samples each from microhybrid composite (Filtek Z250, 3M, ESPE, USA) and nanofilled composite (filtek Z250, 3M, ESPE, USA). They were divided into 4 subgroups of 30 specimens each. These specimens were immersed in distilled water, tea, coffee, and cola drink, respectively. Microhardness was calculated using Vickers microhardness tester (MMT-X7 Matsuzawa, Japan). Data were statistically analyzed using paired t-test and one-way analysis of variance (ANOVA) using Tukey's correction was used for multiple subgroup comparison. Results: Microhardness of both the composites reduced after immersing in different beverages compared to water. Nanofilled composites showed more change in microhardness than microhybrid composite. Cola caused a significant reduction in microhardness followed by coffee, tea, and water.