HOME AIM AND SCOPE AUTHORS GUIDELINES EDITORIAL BOARD ARCHIVES NEWS CONTACT US
Article

Effect of surface treatments on surface morphology of quartz fiber post by chemical agents

Authors :
  • Siriporn Arunpraditkul DDS, M.Sc.
  • Issarawan Boonsiri DDS, Certificate (Prosthodontics)
  • Kanlaya Yungyuen
  • Kitsiporn Boonumnuay
  • Chutimont Teekavanich

Abstract :

Objective To study the surface morphology of quartz fiber posts after treatment with various
chemical agents.

Materials and methods Quartz fiber posts were treated by immersion in the following chemical
agents; 24% hydrogen peroxide, 5.25% sodium hypochlorite and 17% EDTA for 1, 2, 5 and 10 minutes
and 4% hydrofluoric acid for 15, 30 and 60 seconds. Comparing with a control group, posts were
soaked in distilled water 10 minutes. The post surface morphology was observed by the scanning
electron microscope.

Results Surfaces of quartz fiber posts after immersed in 24% hydrogen peroxide for 1, 2 and 5
minutes, 5.25% sodium hypochlorite for 1 and 2 minutes, and 17% EDTA for 1 and 2 minutes were not
different from those of the control group. Treatment with 24% hydrogen peroxide for 10 minutes,
5.25% sodium hypochlorite for 5 and 10 minutes and 17% EDTA for 5 and 10 minutes removed only
the epoxy resin matrix on the superficial area and between each fiber. Interestingly, treatment with 4%
hydrofluoric acid for 15, 30 and 60 seconds markedly damaged both epoxy resin matrix and quartz
fiber which were enhanced in the time-dependent manner.

Conclusion Quartz fiber posts surface treatments by immersion in 24% hydrogen peroxide for 10
minutes, 5.25% sodium hypochlorite for 5 and 10 minutes and 17% EDTA for 5 and 10 minutes
resulted in only epoxy resin matrix layer on the superficial area and between each fiber were dissolved
and quartz fibers were exposed.

(CU Dent J. 2011;34:1-8)



Keywords :
EDTA; hydrofluoric acid; hydrogen peroxide; quartz fiber post; sodium hypochlorite; surface treatment
Search for :
Author :
Title :
Keyword :
Abstract :
Publication date :
From :
To :