醋酸及柠檬酸对牙科氧化锆陶瓷性能的影响

Abstract

Abstract: Objective To evaluate the effects of two kinds of typical edible acid (acetic acid and citric acid) on the mechanical properties and microstructures of yttriastabilized tetragonal zirconia polycrystal (YTZP) at ambient temperature, and to investigate the safety of edible acids to YTZP restorations clinically. Methods 30 barshaped zirconia ceramics specimens were randomly divided into 6 groups. The specimens in the control group (Group A) received no surface treatment, while those in group LTD (Group B) were hydrothermally aged at 134 ℃ and 0.2 MPa in an autoclave for 20 hours. Specimens were immersed at ambient temperature in 10% acetic acid or 20% citric acid for 7 (Group C, E) or 14 days (Group D, F), respectively. Surface Vickers hardness and fracture toughness were measured. Scanning electron microscopy (SEM) was used to observe the surface microstructure of each typical specimen. Results Acetic acid and citric acid immersion didn’t deteriorate the surface Vickers hardness. Specimens in Group D exhibited decreased fracture toughness. All the groups did not show significant microstructure changes on SEM observations. Conclusions Citric acid has no influence on the mechanical properties and microstructures of YTZP restorations at ambient temperature. Longterm immersion in acetic acid reduces fracture toughness of YTZP significantly and shortens the service life of YTZP restorations clinically.

Key words: zirconia ceramic, acid, low temperature degradation, surface Vickers hardness, fracture toughness

CLC Number:

R783.1

References

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Effects of acetic acid and citric acid on the properties of Y-TZP

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