Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/46942
Title: Post-gel polymerization shrinkage associated with different light curing regimens
Authors: Chye, C.H.
Yap, A.U.J. 
Laim, Y.C.
Soh, M.S.
Issue Date: 2005
Source: Chye, C.H.,Yap, A.U.J.,Laim, Y.C.,Soh, M.S. (2005). Post-gel polymerization shrinkage associated with different light curing regimens. Operative Dentistry 30 (4) : 474-480. ScholarBank@NUS Repository.
Abstract: This study compared post-gel polymerization shrinkage associated with five different light curing regimens of similar light energy density. A light-cure unit (VIP, BISCO) that allowed for independent command over time and intensity was used. The five regimens investigated were pulse delay (PD), soft-start (SS); pulse cure (PC), turbo cure (TC) and standard continuous cure (C) [control]. With the exception of TC, the light energy density for all curing regimens was fixed at 16 J/cm2. A strain-monitoring device and test configuration were used to measure the linear polymerization shrinkage of 2-mm thick composite specimens (Z100, 3M ESPE) during and post-light polymerization up to 60 minutes. Five samples were made for each curing mode. The results were analyzed using ANOVA/Scheffee's post-hoc test at significance level 0.05. Post-gel shrinkage ranged from 0.30% to 0.46 % at 60 minutes. The use of PD resulted in significantly lower shrinkage compared to PC, TC, SS and C. Shrinkage associated with SS was, in general, significantly lower than C. No significant difference in shrinkage was observed between PC, TC and C at all time intervals. The use of pulse delay and soft-start regimens decreased post-gel polymerization shrinkage.
Source Title: Operative Dentistry
URI: http://scholarbank.nus.edu.sg/handle/10635/46942
ISSN: 03617734
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

Page view(s)

40
checked on Dec 15, 2017

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.