FLEXURAL STRENGTH OF MICROHYBRIDE COMPOSITES AFTER IMMERSION IN DISTILLED WATER AND CITRIC ACID SOLUTIONS
نویسندگان
چکیده
Sifat mekanis restorasi komposit resin dapat terdegradasi oleh cairan di lingkungan mulut, termasuk makanan dan minuman seperti buah-buahan. Tujuan dari penelitian ini adalah untuk membandingkan kekuatan lentur dua mikrohibrid yang berbeda setelah perendaman dalam air suling larutan asam sitrat dengan konsentrasi buah jeruk biasa dikonsumsi: mandarin lemon. Empat puluh G-aenial PosteriorTM empat spesimen batang uji bengkok 3 titik Filtek Z250TM dibagi menjadi kelompok, 1 hari penyimpanan kering, 30 suling, 0,06 mol/L (jeruk konsentrasi), 0,30 (konsentrasi lemon). Setelah itu, diukur Shimadzu, Japan AGS-X Universal Testing Machine. Data dianalisis menggunakan statistik One-Way ANOVA Tamhane Post Hoc. Analisis menunjukkan penurunan signifikan PosteriorTM. Komposit juga nilai 138,72 ± 6,26 MPa kali 93,58 7,69 akuades, 96,39 3,15 mol/L, 96,14 5,39 direndam mol/L. Perbedaan ditunjukkan antara kedua bahan microhybrid, pada masing-masing kelompok perlakuan, jauh lebih tinggi. Disimpulkan bahwa memiliki pengaruh terhadap mikrohibrid.
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ژورنال
عنوان ژورنال: Cakradonya Dental Journal
سال: 2023
ISSN: ['2085-546X', '2622-4720']
DOI: https://doi.org/10.24815/cdj.v15i1.30467