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GÜNLÜK TÜKETİLEN YİYECEK VE İÇECEKLERİN MİNE VE DOLGU MATERYALLERİNİN YÜZEY SERTLİĞİ VE PÜRÜZLÜLÜĞÜNE ETKİSİ

EFFECTS ON THE SURFACE HARDNESS AND SURFACE ROUGHNESS OF RESTORATIVE MATERIALS AND ENAMEL OF DAILY CONSUMED FOODS AND BEVERAGES

Journal Name:

  • Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi

Publication Year:

  • 2010

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
urpose: The purpose of this study was to investigate the effect of potentially erosive foods and beverages on the surface characteristics of pediatric restorative materials, primary and permanent enamel. Material and Methods: In this study, coca cola, buttermilk, orange juice, strawberry and yogurt were used as acidic food and beverages. While Filtek Z-250, Fuji IX, Fuji II LC and Dyract Extra were used as restorative materials, primary and permanent teeth were used for enamel samples. 600 restorative material samples, the diameter of which are 5mm and the thickness of which are 2mm and 300 enamel samples were prepared from each material. Measuring the initial pH of the drinks used in the study. Each sample was immersed in those solutions for 10 seconds, then washed for 10 seconds with distilled water and this process was least repeated 40 times for each period to 24 hour. The control group samples were stored at % 0,9 isotonic sodium chloride without subjecting to any cycling. Results: All the materials used in this study showed different surface hardness and surface roughness values in different environments. A significant change was not observed with surface hardness and roughness values of all materials in %0,9 isotonic sodium chloride from the beginning until the end of 6th month (P>0.01). The samples immersed in Coca Cola and orange juice showed the most affected surface hardness and roughness. The most affected material was identified as the Fuji IX. The least surface alterations were found with permanent teeth in all immersion materials. The data were statistically analized by analysis of variance (ANOVA). Conclusion: It was concluded that the erosive food and drinks affect the surface characteristics of materials and teeth in different degrees. But such studies must be supported by in vivo studies.
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Abstract (Original Language): 
Amaç: Bu çalışmanın amacı çocuk diş hekimliğinde kullanılan farklı tipteki restoratif materyallerin, süt ve daimi diş minesinin yüzey özelliklerinin çocukların sıklıkla tükettiği eroziv gıdalardan etkilenip etkilenmediğini incelemektir. Gereç ve yöntem: Çalışmada asidik yiyecek ve içecekler olarak Coca cola, ayran, portakal suyu, çilekli yoğurt, dolgu materyalleri olarak Filtek Z-250, Fuji IX, Fuji II LC ve Dyract Extra ve diş olarak da süt ve daimi diş minesi kullanıldı. Her bir materyalden 5 mm çapında ve 2 mm kalınlığında 600 adet restoratif materyal örneği ile 300 adet diş minesi örneği hazırlandı. Çalışmada kullanılan yiyecek ve içeceklerin başlangıç pH'ları ölçüldü. Her bir örnek bu solüsyonlar içerisinde 10 sn bekletildikten sonra 10 sn distile su ile yıkandı ve bu işlem her 24 saatte bir en az 40 kez tekrarlandı. Kontrol grubu örnekler döngüye tabi tutulmaksızın % 0,9 izotonik sodyum klorür içerisinde saklandı. Bulgular: Araştırmamızda kullanılan bütün materyaller farklı ortamlarda farklı yüzey sertlik ve yüzey pürüzlülük değerleri gösterdi. Bütün materyallerin yüzey sertlik ve yüzey pürüzlülük değerlerinde % 0.9 izotonik sodyum klorür içerisinde başlangıçtan itibaren 6. ayın sonuna kadar istatistiksel olarak anlamlı bir değişiklik gözlenmedi (P>0.01). Yüzey sertliği ve yüzey pürüzlülüğü üzerine en etkili değişikliğin içecek olarak Coca cola ve portakal suyunda bekletilen örneklerde olduğu, en çok etkilenen materyalin de Fuji IX olduğu belirlendi. En az değişikliğin ise tüm ortamlarda daimi dişte olduğu saptandı. Elde edilen veriler varyans analizine (ANOVA) tabi tutuldu. Sonuç: Eroziv potansiyele sahip yiyecek ve içeceklerin kullanılan restoratif materyaller ile dişlerin yüzey özellik¬lerini farklı oranlarda etkilediği, ancak bu tip çalışmaların in vivo çalışmalar ile desteklenmesi gerektiği düşünülmek¬tedir.
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  • 3
153-161
  • Turkish

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