ArticleCureus2023
In Vitro Evaluation of the Effects of Different Beverages on the Surface Microhardness of a Single-Shade Universal Composite.
Article in Cureus, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Effect of common children's beverages on surface properties of single-shade and restorative material: an in vitro study.Scientific reports · 2026Article
- Effect of Different Aging Methods on Surface Microhardness and Roughness of Anterior Resin Composites: An In Vitro Study.Materials (Basel, Switzerland) · 2025Article
- Article
- Article
- Comparative evaluation of microhardness of three restorative materials after immersion in chlorhexidine mouthwash: AnJournal of conservative dentistry and endodontics · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
aimThe aim of this in vitro study was to analyze the influence of various beverages on the surface microhardness of a single-shade composite resin. MATERIALS AND
methodsSeventy-five Omnichroma composite discs were fabricated and divided into five subgroups according to the beverages. The groups were Group A: tea; Group B: coffee; Group C: beer; Group D: whisky; and Group E: artificial saliva. The samples were immersed in their respective beverages for 15 minutes per day for 15 days. The Vickers microhardness values were taken before and after the immersion of the composite disc samples in their respective beverages. A one-way analysis of variance (ANOVA) test was conducted using IBM SPSS Statistics software version 23 (IBM Corp., Armonk, New York, USA), with a statistical significance level of 5%.
resultsIt was observed that there was a reduction in the surface microhardness of the composite resin after immersion in most of the solutions. An increase in the mean percentage change of surface microhardness was observed in the beer group (29%; mean difference = 16.52±12.05), followed by the coffee group (27.2%; mean difference = 15.51±9.28). The least mean percentage change in microhardness was noted in group E, artificial saliva (8.5%; mean difference = 4.81±3.04).
conclusionThe surface microhardness of composite resin can be influenced by the type of beverages used for immersion and the duration of immersion. However, it is important to note that the interaction between composite resin and various beverages is influenced by a complex interplay of multiple variables.
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Registered trials
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