Comparative evaluation of effect of different beverages on surface hardness of nanohybrid resin composite: An in vitro study

Aims: Aim of the present study is to compare and evaluate the effect of different beverages on surface hardness of nanohybrid resin composite in an invitro model. Materials and Methods: Eighty specimens of nanohybrid resin composite were prepared and divided into four group, i.e., twenty each. They were then immersed in beverages and then subjected for microhardness testing. The machine used for testing is Vicker's microhardness. Results: Microhardness of all groups significantly decreased after being immersed in the tested beverages ( P Conclusion: The effect of beverages on the surface of restorative material depends on the exposure time and chemical composition of beverages. Clinical Relevance To Interdisciplinary Dentistry Consumption of acidic food, fruit juices, soft drinks, coffee, tea, or wine can result in surface damage and decrease hardness and esthetic qualities of a restorative material.