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All Journal Dental Journal (Majalah Kedokteran Gigi) Jurnal Material Kedokteran Gigi
Endanus Harijanto, Endanus
Department Of Dental Material, Faculty Of Dental Medicine, Universitas Airlangga
Dentistry Materials Science & Nanotechnology

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Model kekuatan geser dan kekuatan tarik perlekatan copper alloy dengan resin akrilik setelah tin plating (Tensile strength and shear strength models bonds in between copper alloy and acrylic resin after tin plating) Endanus Harijanto; Sri Yogyarti
Dental Journal (Majalah Kedokteran Gigi) Vol. 38 No. 3 (2005): September 2005
Publisher : Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.614 KB) | DOI: 10.20473/j.djmkg.v38.i3.p154-157

Abstract

Tooth crown restoration was made in a complex system consisting of several elements, namely tensile strength and shear strength bond between copper alloy and acrylic resin after tin plating. The aim of this exemination was to find a model representing connection between tensile strength and shear strength in between copper alloy with acrylic resin in statistic method. In conclusion, this exemination utilizing a strength model = 0.645 + 1.237 × tensile strength resulted shear strength exemination. On the other hand, the utilization of a strength = –0.506 + 0.808 × shear strength resulted tensile strength exemination.
Mikrostruktur permukaan resin akrilik heat cured setelah kontak larutan cokelat Ab Hafeez; Endanus Harijanto; Asti Meizarini
Jurnal Material Kedokteran Gigi Vol 1 No 1 (2012): JMKG Vol 1 No 1 Maret 2012
Publisher : Ikatan Peminat Ilmu Material dan Alat Kedokteran Gigi (IPAMAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (816.73 KB)

Abstract

Chocolate is one of the most popular food and beverage in the world. This caused by its good taste and anti-stress effect. Chocolate is a processed food from the seed of Theobroma cacao tree, that contain polyphenols. Chocolate beverage are consumed by everyone, as well as dentures wearers. Acrylic resins heat cured are commonly used to make dentures. This materials properties are water absorbent. Phenols chocolate solution are absorbed into the acrylic resin. This prolonged phenomenon i.e chocolate drinks, will cause changes in the physical and chemical properties of this acrylic resin. The aim of this study is to evaluate surface microstructure of the heat cured acrylic resins specimens after contact with various concentrations of chocolate solutions. Four resin acrylic specimens were processed per manufacturer’s instructions into 10x10x1,5 mm and be polished until glossy. Each specimen was submerged into different concentrations of chocolate solution (6g:200ml, 9g:200ml, 12g:200ml) and aquadest as a control for 24 days. Microstructure changes were observed using a scanning electron microscope (SEM) and energy dispersive x-ray spectroscopy (EDS). There were significant microstructural changes for all samples. The surface microstructural changes of the heat cured acrylic resins are notably higher with the increase of chocolate concentration.
Co-Authors Ab Hafeez Asti Meizarini Sri Yogyarti