Effects of Immersion Time and Beverage Type on the Flexural Strength of 3D-Printed Temporary Dental Resins
Year: 2025
Type: article
Abstract: Objective: The purpose of this study was to evaluate the effect of 3D printing temporary dental resins on the flexural strength when immersed in general beverages such as beer, red wine, and energy drinks.The hypothesis was that both the type of beverage and the immersion time would negatively effect the mechanical properties of the resin.Methods: A bar-shaped specimen was prepared using a temporary resin for commercial 3D printing according to ISO 20795-1:2013 standards.The specimen was immersed in each beverage for 24 hours and 72 hours at 37°C, and control data were cited in previous studies applying the same conditions.Flexural strength was measured through a three-point bending test, and statistical analysis was performed through one-way analysis of variance and Tukey's HSD post-test (p＜0.05).Results: All immersion groups had a significant decrease in flexural strength (p＜0.001) compared to the control group, and the longer the immersion time, the greater the decrease; however, there was no significant difference between drinks within the same time period. Conclusion:As the immersion time increased, the flexural strength significantly decreased in all beverage groups, indicating that the immersion time had a greater effect on the deterioration of the material performance than the beverage type.Therefore, when using temporary prosthetics, the patient's eating habits and duration of use should be considered, and the development of materials with higher water resistance and stability is necessary in the future.
Author: Jihyun Kim
Institution: Shinhan University
Language: English
Subfield: Orthodontics
Field: Dentistry
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W7124949795