Despite outstanding properties, resistance against degradation of dental ceramics in oral environment needs to be corroborated for clinical integrity of dental ceramics.
Aims: To evaluate qualitatively and quantitatively the effect of two treatment gels and one packaged fruit juice on the polished and autoglazed surfaces of dental ceramics.
Material and Method: A total of 40 ceramic discs of IPS d. SIGN (group A) and 40 ceramic discs of IPS e max Ceram (group B) with dimensions of 12mm diameter x 2 mm thickness were prepared with autoglazed surface on one side and polished surfaces on other. They were randomized into 10 samples per group and subjected to cyclic immersion in distilled water, 1.23 % acidulated phosphate fluoride gel, and 16 % carbamide peroxide gel, packaged apple juice at 37ºC. The surface roughness was evaluated using surface profilometer and scanning electron microscopy (SEM), both pre-immersion and post-immersion. Data collected was assessed using mean surface roughness values, standard deviation and test of significance of mean values both pre- exposure and post-exposure using paired t test and independent t test.
Results: A significant interaction between dental ceramics and treatment preparations, packaged apple juice was found. A statistically significant differences were noted where the polished surface appeared least affected than the autoglazed surface for both ceramics tested.
Conclusion: Within the limitation of present investigation, data support the traditional hypothesis of chemical degradation of dental ceramic surface. In addition, chemical inertness of polished surfaces was found more than that of autoglazed surfaces. Hence, these findings can be utilized as objective guidelines for providing dental ceramics with polished surface.