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The objective of this study was to determine whether significant differences exist
between the mechanical properties of human dentin from treated pulpless teeth and
dentin from normal vital teeth. Dentin specimens (n = 262) were obtained from 54 freshly extracted normal vital human teeth and 24 treated
human pulpless teeth. These specimens were subjected to different experimental conditions
(wet, air dried, desiccated, and rehydrated). Compression, indirect tensile, and impact
tests were conducted to measure the mechanical properties of those specimens. All
data obtained were analyzed with t tests. The results showed that the dehydration of dentin increases the Young's modulus,
proportional limit (in compression), and especially the ultimate strength (in both
compression and tension). Substantial dehydration changes the fracture characteristics
of dentin specimens under static compressive and indirect tensile loadings. The measurements
of impact-breaking energies of desiccated dentin were not found to be significantly
decreased. The compressive and tensile strengths of dentin from treated pulpless teeth
obtained in this study do not appear to be significantly different from those of normal
dentin (p > 0.05), while the mean values of Young's modulus and proportional limit
in compression tests appear to be lower. Fifty percent of the dentin specimens from
treated pulpless teeth exhibit greater plastic deformation than normal dentin in compression.
The results of this study do not support the theory that dehydration after endodontic
treatment per se weakens dentin structure in terms of compressive and tensile strengths.
Other mechanical properties of treated pulpless teeth, however, may not be the same
as those of normal vital teeth.
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Article info
Footnotes
*This study was part of Dr. Huang's thesis submitted in partial fulfillment of the requirements for the degree of MSD in endodontics at the Boston University School of Graduate Dentistry, Boston, MA.
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Copyright
© 1992 The American Association of Endodontists. Published by Elsevier Inc. All rights reserved.
