PubMed · 13858059
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1959. TRACE elements in enamel and dentin.. https://doi.org/10.1111/j.1753-4887.1959.tb03628.x
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Cutting procedures conventionally used for microtensile specimens' preparation induce mechanical stress and attrition, leading to cracks in dental structure. Enamel is mainly affected due to its high module of elasticity and brittleness. As an alternative to the conventional diamond saw, a diamond wire was used for cutting. The two techniques were compared in efficacy in the preparation of two different sample shapes. Forty human molars, flattened in dentin or enamel, were used for sample preparation. After bonding procedures, resin block was built incrementally. Half of the teeth were cut using a diamond disc and the other half using a diamond wire, obtaining slabs and stick-shaped specimens. Slabs were then shaped to obtain hourglass samples. Five samples from each subgroup were randomly selected for Scanning electron microscopy (SEM) analysis. Remaining samples underwent microtensile test and the results were analyzed, including/excluding premature failures (pf), with three-way ANOVA and Tukey test, performed separately, by substrate. On dentin, only the exclusion of pf showed a significant higher bond strength values than when pf were included (p < 0.05); however, on enamel, all factors (equipment, shape and including/excluding pf) had a significant effect on bond strength (p<0.05). The most remarkable finding from SEM was the incidence of specimens' cracks and defects when diamond blade was used. Scratches and cracks in the hourglass-shaped specimens were also detected. In both cases, enamel was more affected than dentin.
OBJECTIVES: Fruit teas are know to have an erosive effect on enamel, but the effects on dentine are unknown. Lesions of dentine hypersensitivity have numerous patent dentinal tubules and the aim of this paper was to examine the ability of various fruit teas to remove the smear layer. METHODS: The erosive potential of a variety of fruit teas was assessed in the laboratory by measuring their pH and neutralisable acidity. Smeared dentine specimens were prepared from extracted teeth and the ability of each tea to remove the smear layer was assessed by measuring the diameter and area of the opened tubules and counting the number of patent tubules seen in a unit area using scanning electron microscopy. A 0.2% citric acid solution was used as a positive control. RESULTS: The pH of the fruit teas ranged from 2.98 to 3.95 and the neutralisable acidity ranged from 10.63 to 33.0 ml of 0.1 M NaOH. All the fruit teas tested were able to remove the smear layer. The mean diameter of the tubules ranged from 0.61 to 1.14 microm and the mean area ranged from 0.31 to 1.03 microm2. The number of patent tubules per specimen ranged from 13 to 121. CONCLUSION: All the fruit teas tested were found to be highly acidic and able to remove the smear layer.