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Original scientific paper

Investigation of the Bonding Strength of the AD Bonding System

Denis Vojvodić ; Department of Prosthodontics, University Hospital "Dubrava", Zagreb, Croatia
Vjekoslav Jerolimov ; Department of Prosthodontics, University Hospital "Dubrava", Zagreb, Croatia
Asja Čelebić ; Department of Removable Prosthodontics, School of Dental Medicine, University of Zagreb, Croatia
Janez Indof ; Faculty of Mechanical Engineering and Naval Architecture, Croatia
Adnan Ćatović ; Department of Prosthodontics, Dental School, University of Zagreb, Zagreb, Croatia
Šubreta Hustić ; Department of Prosthodontics, Dental School, University of Zagreb, Zagreb, Croatia


Full text: croatian pdf 11.587 Kb

page 267-274

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Abstract

An increase the marginal gap between the metal surface and polymer veneer could lead to its detachment and/or egsogene discoloration as a consequence of detritus food remaining in the newly formed gap. The causes of marginal gap formation are polymerization contraction, different coefficients of thermal expansion and different coefficients of volume expansion in water. Increase of the marginal gap should be prevented by application of a modern bonding system, thus also causing reinforcement of the bond strength between the polymer veneer and the metal surface. The aim of this study was to determine bond strengths obtained after application of the AD bonding system on two dental alloys (Ag-Pd, Co- -Cr) and to compare them with the results of a control group simulating common procedure in a dental laboratory. Sixty specimens were tested with shear test after polymerization and ageing treatments (immersion in water temperature 37 °C and thermo- cy cling). The AD bonding system improved bond strength values on Ag-Pd alloy. However, the results obtained on Co-Cr alloy were even lower than those- in the control group.

Keywords

bonding strength; bonding system; marginal gap

Hrčak ID:

98674

URI

https://hrcak.srce.hr/98674

Publication date:

15.12.1996.

Article data in other languages: croatian

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