Effect of frozen storage and boiling on tensile strength of bovine dentin.
Effect of frozen storage and boiling on tensile strength of bovine dentin.
复制标题
冻藏和煮沸对牛牙本质拉伸强度的影响
DOI：
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发表时间：
1996
影响因子：
2.5
通讯作者：
Fumio Nishimura
中科院分区：
文献类型：
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作者：
K. Tonami;Hidekazu Takahashi;Fumio Nishimura
牛的牙齿作为人类牙齿的替代品用于牙科研究。本文研究了牛牙本质在不同的保存条件下，其抗张强度的变化。选择的储存条件为冷冻储存1周、4周和1年。还采用在水中煮沸45分钟以澄清热的影响。哑铃形试样，从每个条件的牙齿，并立即进行拉伸试验。同样的测试也在样本上进行，作为对照，在8小时内从牛牙齿中提取。对照组的抗拉强度为76.1 MPa，冻藏1周为78.7 MPa，冻藏4周为79.9 MPa，冻藏1年为79.0 MPa。牛牙本质冻藏一年后，其抗张强度基本不变。另一方面，煮沸后的牛牙本质的抗拉强度为70.3MPa，显示抗拉强度降低。
Bovine teeth are used for dental research as a substitute for human teeth. In the present study the effects of storage on the tensile strength of bovine dentin were investigated. Storage conditions selected were frozen storage for 1 week, 4 weeks, and 1 year. Boiling in water for 45 minutes was also employed to clarify the effect of heat. Dumbbell-shaped specimens were prepared from teeth of each condition and tensile tests were performed immediately. The same tests were also performed on specimens, as a control, prepared from bovine teeth within 8 hours of extraction. The tensile strength of the control was 76.1 MPa; 1 week frozen storage, 78.7 MPa; 4 weeks, 79.9 MPa; 1 year, 79.0 MPa. The tensile strength of bovine dentin remained unchanged during one year frozen storage. On the other hand, the tensile strength of bovine dentin after boiling was 70.3 MPa, showing that tensile strength had decreased.
影响因子：
5
作者：
TAGAMI, J;TAO, L;PASHLEY, DH
通讯作者：
PASHLEY, DH