Dimensional stability of thermosensitive gutta-percha.
The expansion and shrinkage of four commercial brands of endodontic thermosensitive gutta-percha were evaluated. A modified volume dilatometry technique was used; the dilatometric system (DS) consisted of Pyrex glass capillary tubes and a specimen chamber. Each sample was weighed to 10(-4) mg, placed in the specimen chamber, and subjected to vacuum for 45 min to eliminate moisture or gases. The DS was gradually heated from 24 degrees C to 80 degrees C and then cooled to 24 degrees C using a well-agitated temperature-controlled water bath. In a parallel set of experiments, the DS was heated in the same manner but cooled to body temperature (37 degrees C) in the water bath and the temperature kept stable at 37 degrees C for 24 h. The level of the mercury meniscus within the DS was monitored to determine the percent volume change of each sample at 2 degrees C intervals. All samples expanded as the temperature was elevated and shrank during cooling. The percent volume change for each of the four gutta-percha products, as the temperature was raised to 80 degrees C, ranged from an expansion of +11.62 to +12.25. As the temperature was lowered from 80 degrees C to 24 degrees C, the percent volume change representing shrinkage ranged from -2.22 to -3.53. When the temperature was lowered from 80 degrees C to 37 degrees C, the products continued to exhibit shrinkage for a range of time between 45 min and 10 h before stabilizing at a fixed volume. The final percent volume change for each experiment, with each product, was positive, ranging from +5.50 to +7.20, with discernible differences between products.
Lee
C Q
CQ
Department of Endodontics, School of Dentistry, University of Missouri-Kansas City 64108-2784, USA.
Chang
Y
Y
Cobb
C M
CM
Robinson
S
S
Hellmuth
E M
EM
D004355:Drug Stability; D006171:Gutta-Percha / Q000737:chemistry*; D008422:Materials Testing / Q000295:instrumentation / Q000379:methods / Q000706:statistics & numerical data; D013696:Temperature; D013997:Time Factors
D006171:Gutta-Percha