Surface properties of multilayered, acrylic resin artificial teeth after immersion in staining beverages

AbstractObjective To evaluate the effect of staining beverages (coffee, orange juice, and red wine) on the Vickers hardness and surface roughness of the base (BL) and enamel (EL) layers of improved artificial teeth (Vivodent and Trilux).Material and Methods Specimens (n=8) were stored in distilled water at 37°C for 24 h and then submitted to the tests. Afterwards, specimens were immersed in one of the staining solutions or distilled water (control) at 37°C, and the tests were also performed after 15 and 30 days of immersion. Data were analyzed using 3-way ANOVA and Tukey’s test (α=0.05).R...