Human enamel nanohardness, elastic modulus and surface integrity after beverage contact.

This study evaluated nanohardness, elastic modulus and surface roughness of human enamel after contact with citric beverages. Human enamel samples were assigned to 3 groups according to the type of beverage used: carbonated drink, orange juice and tap water (control). Surface roughness was assessed using a profilometer, and nanohardness and elastic modulus were recorded using a nanoindenter. The pH of the beverages was measured before and after citric contact during 5 weeks. Means(SD) were as follows: Carbonated drink: elastic modulus decreased from 111.6(14.5) to 62.3(10.3) GPa, nanohardness decreased from 4.62(0.67) to 1.28(0.46) GPa, roughness increased from 5.30(2.39) to 6.86(2.56) microm, and the pH changed from 2.69(0.35) to 2.29(0.24); Orange juice: elastic modulus changed from 115.15(12.94) to 92.11 GPa (13.83), nanohardness from 5.54(1.48) to 3.18 GPa (0.64), roughness from 5.26(2.27) to 6.73(2.25) microm, and pH from 3.46(0.20) to 3.03(0.14); Tap water (control): elastic modulus changed from 117.87(22.3) to 107.91(20.05) GPa, nanohardness from 4.35(1.66) to 4.28(0.93) GPa, roughness from 5.76(3.11) to 6.11(2.65) microm, and pH from 7.97(0.28) to 8.11(0.21). In conclusion, soft drink exposure caused a significant decrease in nanohardness and elastic modulus. The pH of the soft drink was more acidic from 5 degrees C to 37 degrees C. Orange juice showed a similar trend but, surprisingly, it had less effect on hardness, elastic modulus and roughness of enamel than the carbonated drink.

Human enamel nanohardness, elastic modulus and surface integrity after beverage contact

This study evaluated nanohardness, elastic modulus and surface roughness of human enamel after contact with citric beverages. Human enamel samples were assigned to 3 groups according to the type of beverage used: carbonated drink, orange juice and tap water (control). Surface roughness was assessed using a profilometer, and nanohardness and elastic modulus were recorded using a nanoindenter. The pH of the beverages was measured before and after citric contact during 5 weeks. Means(SD) were as follows: Carbonated drink: elastic modulus decreased from 111.6(14.5) to 62.3(10.3) GPa, nanohardness decreased from 4.62(0.67) to 1.28(0.46) GPa, roughness increased from 5.30(2.39) to 6.86(2.56) mum, and the pH changed from 2.69(0.35) to 2.29(0.24); Orange juice: elastic modulus changed from 115.15(12.94) to 92.11 GPa (13.83), nanohardness from 5.54(1.48) to 3.18 GPa (0.64), roughness from 5.26(2.27) to 6.73(2.25) mum, and pH from 3.46(0.20) to 3.03(0.14); Tap water (control): elastic modulus changed from 117.87(22.3) to 107.91(20.05) GPa, nanohardness from 4.35(1.66) to 4.28(0.93) GPa, roughness from 5.76(3.11) to 6.11(2.65) mum, and pH from 7.97(0.28) to 8.11(0.21). In conclusion, soft drink exposure caused a significant decrease in nanohardness and elastic modulus. The pH of the soft drink was more acidic from 5ºC to 37ºC. Orange juice showed a similar trend but, surprisingly, it had less effect on hardness, elastic modulus and roughness of enamel than the carbonated drink.

Este estudo avaliou a nanodureza, módulo de elasticidade e rugosidade de superfície do esmalte humano após contato com bebidas ácidas. Amostras de esmalte humano foram divididas em três grupos de acordo com o tipo de bebida utilizada: refrigerante gaseificado, suco de laranja e água potável (controle). A rugosidade de superfície foi avaliada usando-se um perfilômetro e a nanodureza/módulo de elasticidade utilizando-se um nanoindentador. O pH das bebidas foi medido antes e após a exposição das amostras por 5 semanas. Os valores médios (DP) foram: Refrigerante Gaseificado: o módulo de elasticidade diminuiu de 111,6(14,5) para 62,3(10,3) GPa; a nanodureza diminuiu de 4,62(0,67) para 1,28(0,46) GPa, a rugosidade de superfície aumentou de 5,30(2,39) para 6,86(2,56) mim, e o pH sofreu uma alteração de 2,69(0,35) para 2,29(0,24); Suco de Laranja: módulo de elasticidade sofreu alteração de 115,15(12,94) para 92,11(13,82) GPa; a nanodureza de 5,54(1,48) para 3,18(0,64) GPa, a rugosidade de superfície de 5,26(2,27) para 6,73(2,25) mim, e o pH sofreu uma alteração de 3,46(0,20) para 3,03(0,14); Água Potável (Controle): módulo de elasticidade sofreu alteração de 117,87(22,3) para 107,91(20,05) GPa; a nanodureza de 4,35(1,66) para 4,28(0,93) GPa, a rugosidade de superfície de 5,76(3,11) para 6,11(2,65) mim, e o pH de 7,97(0,28) para 8,11(0,21). Como conclusão, a exposição ao refrigerante provocou uma diminuição significante na nanodureza e no módulo de elasticidade do esmalte. O pH do refrigerante foi o mais ácido entre 5ºC e 37ºC. A exposição ao suco de laranja mostrou uma tendência similar, contudo o seu efeito sobre a nanodureza, módulo de elasticidade e rugosidade de superfície foi menos pronunciado.