Effect of Frozen Storage and Boiling on Tensile Strength of Bovine Dentin

Abstract

Bovine teeth are used for dental research as a substitute for human teeth. In the present study, the effects of storage on the tensile strength of bovine dentin were investigated. Storage conditions selected were frozen storage for 1 week, 4 weeks, and 1 year. Boiling in water for 45 minutes was also employed to clarify the effect of heat. Dumbbell-shaped specimens were prepared from teeth of each condition and tensile tests were performed immediately. The same tests were also performed on specimens, as a control, prepared from bovine teeth within 8 hours of extraction. The tensile strength of the control was 76.1 MPa; 1 week frozen storage, 78.7 MPa; 4 weeks, 79.9 MPa; 1 year, 79.0 MPa. The tensile strength of bovine dentin remained unchanged during one year frozen storage. On the other hand, the tensile strength of bovine dentin after boiling was 70.3 MPa, showing that tensile strength had decreased.