OBJECTIVES: This study evaluated the effect of lactic acid and acetic acid on the microhardness of a silorane-based composite compared to two methacrylate-based composite resins. MATERIALS AND METHODS: Thirty disc-shaped specimens each were fabricated of Filtek P90, Filtek Z250 and Filtek Z350XT. After measuring of Vickers microhardness, they were randomly divided into 3 subgroups (n = 10) and immersed in lactic acid, acetic acid or distilled water. Microhardness was measured after 48 hr and 7 day of immersion. Data were analyzed using repeated measures ANOVA (p < 0.05). The surfaces of two additional specimens were evaluated using a scanning electron microscope (SEM) before and after immersion. RESULTS: All groups showed a reduction in microhardness after 7 day of immersion (p < 0.001). At baseline and 7 day, the microhardness of Z250 was the greatest, followed by Z350 and P90 (p < 0.001). At 48 hr, the microhardness values of Z250 and Z350 were greater than P90 (p < 0.001 for both), but those of Z250 and Z350 were not significantly different (p = 0.095). Also, the effect of storage media on microhardness was not significant at baseline, but significant at 48 hr and after 7 day (p = 0.001 and p < 0.001, respectively). Lactic acid had the greatest effect. CONCLUSIONS: The microhardness of composites decreased after 7 day of immersion. The microhardness of P90 was lower than that of other composites. Lactic acid caused a greater reduction in microhardness compared to other solutions.
Acetic Acid ; Biofilms* ; Composite Resins ; Immersion ; Lactic Acid ; Water

Objective: This study aimed to assess the effects of commonly consumed hot drinks on the force decay of orthodontic elastomeric chains. Methods: This in vitro experimental study evaluated 375 pieces of elastomeric chains with six rings placed on a jig. Four rings were stretched by 23.5 mm corresponding to the approximate distance between the canine and the second premolar.Fifteen pieces served as reference samples at time zero, and 360 pieces were randomized into four groups: control, hot water, hot tea, and hot coffee. Each group was further divided into six subgroups (n = 15) according to the different exposure periods. The specimens in the experimental groups were exposed to the respective solutions at 65.5°C four times per day for 90 seconds at 5-second intervals. The control group was exposed to artificial saliva at 37°C. The force decay of the samples was measured at 1, 2, 7, 14, 21, and 28 days using a universal testing machine. Data were analyzed using repeated-measures analysis of variance. Results: Maximum force decay occurred on day 1 in all groups. The minimum force was recorded in the control group, followed by the tea, coffee, and hot water groups on day 1. At the other time points, the minimum force was observed in the tea group, followed by the control, coffee, and hot water groups. Conclusions Patients can consume hot drinks without concern about any adverse effect on force decay of the orthodontic elastomeric chains.