Corrosion behaviour of a dental alloy in some beverages and drinks
- Autores
- Duffó, Gustavo Sergio; Farina, Silvia Beatriz
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of the present work was to perform a systematic study of the effect of several beverages (alcoholic drinks, natural and artificial fruit juices, vinegar, soft drinks, milk) on the corrosion behaviour of an aluminum-bronze dental alloy. Results were compared to those obtained in artificial saliva and in a solution of sodium chloride. The material used was an aluminum-bronze alloy frequently used in Latin-American countries because of its similarity in appearance to the yellow gold alloys and because economic reasons. The investigation was carried out by means of traditional electrochemical techniques: polarization tests, polarization resistance measurements and weight loss tests. The ranking of aggressiveness of the beverages and solutions studied is given by the corrosion rate computed from the weight loss measurements, and it is as follows: artificial saliva, lemon juice, vinegar, 1M NaCl, white wine, red wine and artificial orange juice. The aggressiveness of the different liquids is independent of both the pH and electrical conductivity of the solution. The most aggressive beverage (artificial orange juice) generates a corrosion rate only 1 order of magnitude higher than that of saliva, a difference that is not relevant for the odontological use considering the short time that beverages are in contact with dental alloys in the oral environment.
Fil: Duffó, Gustavo Sergio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Comisión Nacional de Energía Atómica. Gerencia del Área de Energía Nuclear. Unidad de Actividad de Materiales (CAC); Argentina. Universidad Nacional de San Martín; Argentina
Fil: Farina, Silvia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín; Argentina - Materia
-
ALLOYS
CORROSION TESTS
ELECTROCHEMICAL TECHNIQUES - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/244166
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
spelling |
Corrosion behaviour of a dental alloy in some beverages and drinksDuffó, Gustavo SergioFarina, Silvia BeatrizALLOYSCORROSION TESTSELECTROCHEMICAL TECHNIQUEShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The aim of the present work was to perform a systematic study of the effect of several beverages (alcoholic drinks, natural and artificial fruit juices, vinegar, soft drinks, milk) on the corrosion behaviour of an aluminum-bronze dental alloy. Results were compared to those obtained in artificial saliva and in a solution of sodium chloride. The material used was an aluminum-bronze alloy frequently used in Latin-American countries because of its similarity in appearance to the yellow gold alloys and because economic reasons. The investigation was carried out by means of traditional electrochemical techniques: polarization tests, polarization resistance measurements and weight loss tests. The ranking of aggressiveness of the beverages and solutions studied is given by the corrosion rate computed from the weight loss measurements, and it is as follows: artificial saliva, lemon juice, vinegar, 1M NaCl, white wine, red wine and artificial orange juice. The aggressiveness of the different liquids is independent of both the pH and electrical conductivity of the solution. The most aggressive beverage (artificial orange juice) generates a corrosion rate only 1 order of magnitude higher than that of saliva, a difference that is not relevant for the odontological use considering the short time that beverages are in contact with dental alloys in the oral environment.Fil: Duffó, Gustavo Sergio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Comisión Nacional de Energía Atómica. Gerencia del Área de Energía Nuclear. Unidad de Actividad de Materiales (CAC); Argentina. Universidad Nacional de San Martín; ArgentinaFil: Farina, Silvia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín; ArgentinaElsevier Science SA2009-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/244166Duffó, Gustavo Sergio; Farina, Silvia Beatriz; Corrosion behaviour of a dental alloy in some beverages and drinks; Elsevier Science SA; Materials Chemistry and Physics; 115; 1; 5-2009; 235-2380254-0584CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S025405840800970Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.matchemphys.2008.11.053info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:31:49Zoai:ri.conicet.gov.ar:11336/244166instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:31:49.7CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Corrosion behaviour of a dental alloy in some beverages and drinks |
title |
Corrosion behaviour of a dental alloy in some beverages and drinks |
spellingShingle |
Corrosion behaviour of a dental alloy in some beverages and drinks Duffó, Gustavo Sergio ALLOYS CORROSION TESTS ELECTROCHEMICAL TECHNIQUES |
title_short |
Corrosion behaviour of a dental alloy in some beverages and drinks |
title_full |
Corrosion behaviour of a dental alloy in some beverages and drinks |
title_fullStr |
Corrosion behaviour of a dental alloy in some beverages and drinks |
title_full_unstemmed |
Corrosion behaviour of a dental alloy in some beverages and drinks |
title_sort |
Corrosion behaviour of a dental alloy in some beverages and drinks |
dc.creator.none.fl_str_mv |
Duffó, Gustavo Sergio Farina, Silvia Beatriz |
author |
Duffó, Gustavo Sergio |
author_facet |
Duffó, Gustavo Sergio Farina, Silvia Beatriz |
author_role |
author |
author2 |
Farina, Silvia Beatriz |
author2_role |
author |
dc.subject.none.fl_str_mv |
ALLOYS CORROSION TESTS ELECTROCHEMICAL TECHNIQUES |
topic |
ALLOYS CORROSION TESTS ELECTROCHEMICAL TECHNIQUES |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The aim of the present work was to perform a systematic study of the effect of several beverages (alcoholic drinks, natural and artificial fruit juices, vinegar, soft drinks, milk) on the corrosion behaviour of an aluminum-bronze dental alloy. Results were compared to those obtained in artificial saliva and in a solution of sodium chloride. The material used was an aluminum-bronze alloy frequently used in Latin-American countries because of its similarity in appearance to the yellow gold alloys and because economic reasons. The investigation was carried out by means of traditional electrochemical techniques: polarization tests, polarization resistance measurements and weight loss tests. The ranking of aggressiveness of the beverages and solutions studied is given by the corrosion rate computed from the weight loss measurements, and it is as follows: artificial saliva, lemon juice, vinegar, 1M NaCl, white wine, red wine and artificial orange juice. The aggressiveness of the different liquids is independent of both the pH and electrical conductivity of the solution. The most aggressive beverage (artificial orange juice) generates a corrosion rate only 1 order of magnitude higher than that of saliva, a difference that is not relevant for the odontological use considering the short time that beverages are in contact with dental alloys in the oral environment. Fil: Duffó, Gustavo Sergio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Comisión Nacional de Energía Atómica. Gerencia del Área de Energía Nuclear. Unidad de Actividad de Materiales (CAC); Argentina. Universidad Nacional de San Martín; Argentina Fil: Farina, Silvia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Martín; Argentina |
description |
The aim of the present work was to perform a systematic study of the effect of several beverages (alcoholic drinks, natural and artificial fruit juices, vinegar, soft drinks, milk) on the corrosion behaviour of an aluminum-bronze dental alloy. Results were compared to those obtained in artificial saliva and in a solution of sodium chloride. The material used was an aluminum-bronze alloy frequently used in Latin-American countries because of its similarity in appearance to the yellow gold alloys and because economic reasons. The investigation was carried out by means of traditional electrochemical techniques: polarization tests, polarization resistance measurements and weight loss tests. The ranking of aggressiveness of the beverages and solutions studied is given by the corrosion rate computed from the weight loss measurements, and it is as follows: artificial saliva, lemon juice, vinegar, 1M NaCl, white wine, red wine and artificial orange juice. The aggressiveness of the different liquids is independent of both the pH and electrical conductivity of the solution. The most aggressive beverage (artificial orange juice) generates a corrosion rate only 1 order of magnitude higher than that of saliva, a difference that is not relevant for the odontological use considering the short time that beverages are in contact with dental alloys in the oral environment. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/244166 Duffó, Gustavo Sergio; Farina, Silvia Beatriz; Corrosion behaviour of a dental alloy in some beverages and drinks; Elsevier Science SA; Materials Chemistry and Physics; 115; 1; 5-2009; 235-238 0254-0584 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/244166 |
identifier_str_mv |
Duffó, Gustavo Sergio; Farina, Silvia Beatriz; Corrosion behaviour of a dental alloy in some beverages and drinks; Elsevier Science SA; Materials Chemistry and Physics; 115; 1; 5-2009; 235-238 0254-0584 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S025405840800970X info:eu-repo/semantics/altIdentifier/doi/10.1016/j.matchemphys.2008.11.053 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science SA |
publisher.none.fl_str_mv |
Elsevier Science SA |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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12.982451 |