Physical properties of polyamide-12 versus PMMA denture base material.
Physical properties of polyamide-12 versus PMMA denture base material.
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DOI:
10.1155/2014/150298
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发表时间:
2014
影响因子:
--
通讯作者:
Boening KW
中科院分区:
文献类型:
--
作者:
Wieckiewicz M;Opitz V;Richter G;Boening KW
Objectives. Polyamide-12 (PA) is a flexible material suited for denture bases and clasping. This study investigated its potential aging effects with a focus on surface roughness, color stability, and elasticity. Methods. PA specimens (Valplast) of 40 × 10 × 2 mm and equally measuring PMMA specimens (Palapress) as control were fabricated. Color changes after storage in air, water, coffee, and red wine (n = 10) were measured using the CIE L*a*b* color specification. Elasticity after thermocycling (1000, 3000, and 7000 cycles, n = 15) was measured by three-point bending testing. Mean surface roughness (Ra) was determined after storage in the liquids mentioned above and thermocycling (n = 10). Results. Tukey's HSD test (P < 0.05) revealed statistically significant color changes of PA in red wine (ΔE = 4.27 after 12 days, ΔE = 6.90 after 12 days) and coffee (ΔE = 3.93 after 36 days) but no color changes in PMMA. Elastic modulus of PA was 845 MPa and not affected by thermocycling (Tukey's HSD test, P > 0.81). Dry specimens showed significantly decreased elasticity (P < 0.001). Mean surface roughness (PA 0.20 μm, PMMA 0.28 μm) did not change significantly after thermocycling or storage (Mann-Whitney U-test, 0.16 < P < 0.65). Significance. PA exhibited a higher susceptibility to discoloration than PMMA. Neither surface roughness nor elasticity of PA was altered by artificial aging.
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DOI:
10.1111/j.1532-849x.2006.00098.x
发表时间:
2006-05-01
期刊:
Journal of prosthodontics : official journal of the American College of Prosthodontists
影响因子:
--
作者:
Berger, Julie C;Driscoll, Carl F;Thompson, Geoffrey
通讯作者:
Thompson, Geoffrey
影响因子:
4.6
作者:
John, J;Gangadhar, SA;Shah, I
通讯作者:
Shah, I
影响因子:
4.4
作者:
Bagheri, R;Burrow, MF;Tyas, M
通讯作者:
Tyas, M
影响因子:
1.2
作者:
Singh, J. P.;Dhiman, R. K.;Girish, S. H.
通讯作者:
Girish, S. H.
影响因子:
2.5
作者:
Takabayashi, Yota
通讯作者:
Takabayashi, Yota