Abstract
The effect of various food-simulating solvents on the hardness of denture teeth after varying storage times, using a Martens hardness test was determined. Martens hardness (HM) was assessed at baseline and during storage up to 1 month in distilled water (DW), peppermint oil (PO), heptane (HT) and 75% ethanol (ET) for four commercially-available denture teeth; Vivodent (VIV), Double-cross-linked Postaris (DCL), Orthosit (ORT), Candulor porcelain (POR) and two polymer based experimental denture teeth: Experimental 1 (EXP1); a hybrid nanocomposite with two different sized silanated filler particles and Experimental 2 (EXP2); containing an organic copolymer based upon urethanedimethacrylate and polymethyl methacrylate. Hardness [mean (sd)] at baseline was: VIV 142 (1), DCL 142 (1), ORT 209 (9), POR 2926 (101), EXP1 285 (11), and EXP2 146 (12). One-way ANOVA using Tukey's test on polymer-based materials showed that the hardness values of ORT and EXP1 were significantly higher than those of VIV, DCL and EXP2 (P < 0.05). Moreover, EXP1 had a significantly higher hardness value than ORT (P < 0.05). Except for EXP1, all polymer based materials showed a significant drop in hardness after storage in ET (P < 0.05). Specimens stored in water, heptane and peppermint oil showed minor fluctuations in hardness, which were not statistically significant.
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