Comparative evaluation of the effect of food simulating liquids on the mechanical properties of temporary restoration material produced by 3d printers

AİM: The aim of the study is to compare the effect of food-simulating liquids on the mechanical properties of temporary restoration material produced using three different production methods. METHOD: In the study, temporary crown material was produced with three different methods: (1) Traditional method (TM), (2)Milling method(MM), (3) 3D printing method (3DM). A total of 228 samples, 76 of which were prepared from each production method. The samples were divided into 12 groups with 19 test samples in each group. The test samples were kept in a solution of distilled water, 0.02N citric acid, heptane and 50% ethanol for 7 days at 37 ˚C. It was then washed and dried. Its mechanical properties were evaluated with a 3-point bending test. The hardness of the broken test specimens was measured in the Knoop digital micro-hardness tester (100gf/15 sec). One-way analysis of variance (ANOVA) and Tukey statistical analysis were used in the analysis of the data. RESULTS: According to the hardness data of the samples produced with 3DY, a significant difference was observed in the samples kept in distilled water(16.4±4.6) and citric acid(17.7±4.3) solutions compared to the alcohol(23±2.6) and heptane(24.5±3.9) solutions (P≤0.01). . According to the elastic strength data, a significant difference was observed in the samples kept in heptane(127.7±10.2 MPa) solution from alcohol(139.7±7.4 MPa) (P=0.027) and citric acid(143.5±15.8 MPa) (P=0.002) solutions. A significant difference was observed in the elastic strength data of the samples produced with GY, in the samples kept in citric acid (93.7±11.3 MPa) solution compared to the alcohol (81.3±9.4) solution (p=0.02). In the elastic modulus data, there is a statistically significant difference between the mean elastic modulus values of the samples kept in Heptane(2701±612.9 MPa) solution and the mean elastic modulus values of the samples kept in alcohol(2326±445.1 MPa) solution (P=0.039). CONCLUSİON: In the light of the study, when long-term temporary restorations are used by patients, the use of temporary restorations produced with 3D printers can be recommended. Even if patients are fed mixed diets, the strength of crowns produced with 3D printers will be less affected than restorations produced with traditional and milling method. Keywords: 3D Printer, Food Simulating Liquids, Layered Manufacturing