Mechanical characterization of the enamel microstructure treated with non alcoholic drinks


  • Lazo Gabriel E.
  • Abal Adrián A
  • Belloni Federico
  • Merlo Diego A
  • Barceló Miguel A
  • Barrasa Emanuel H
  • Pérez Patricia S.
  • Tanevitch Andrea M.



hardness, dental enamel, beverage, mineral loss


In previous studies, it has been shown that the microstructure of prismatic dental enamel presents differences between the external and internal zone. Radial enamel is found in the outer third of enamel and has higher microhardness values than enamel with Hunter- Schreger Bands (HSB) that occupies the inner 2/3. Our aim was to evaluate the mechanical behavior of radial enamel and HSB due the action of a non-alcoholic beverage in vitro. Longitudinal sections of dental crowns were embedded in polymer, worn and polished with sandpapers of decreasing granulation. The samples were immersed in a flavoured natural water for 12 minutes. Nanohardness tests (Triboindenter Hysitron) were performed on the radial and HSB enamel before and after the exposure to the drink. Hardness determinations "H", reduced modulus "Er" and contact depth "hc" were obtained. The percentage of reduction of hardness was determined. The values found in healthy radial enamel were H: 5.48±0.23 GPa; Er: 86.97±8.11 GPa; hc: 149.73±4.25 nm and in HSB H: 4.24±0.43 GPa; Er: 75.24±7.09 GPa; hc: 176.36±11.29 nm. After exposure to beverage, it was found in the radial enamel H: 2.22±0.31 GPa; Er: 58.73±10.79 GPa; hc: 270.29±21.22 nm, and in HSB H: 1.54±0.42 GPa; Er: 48.11±6.54 GPa; hc: 350.10±63.33 nm. After the drink action, the values of hardness of the radial enamel and HSB decreased and the trend observed in healthy enamel remained, where the highest values corresponded to the radial enamel. The percentage reduction of H in the radial enamel was 59.48% and in the HSB enamel it was 63.67%. The contact depth increased by about 50%.The decrease in hardness is related to the mineral loss produced by the acids contained in the drink. We conclude that the action of the non-alcoholic beverage produces a decrease in the mechanical properties in both the radial enamel and the HSB. The lower values in the reduced module Er indicate the formation of a superficial softened layer, the enamel with HSB being more vulnerable.