Investigation of mechanical properties and low-temperature degradation of dental 3Y-TZP ceramics fabricated by stereolithography in combination with microwave sintering.


Journal

Journal of the mechanical behavior of biomedical materials
ISSN: 1878-0180
Titre abrégé: J Mech Behav Biomed Mater
Pays: Netherlands
ID NLM: 101322406

Informations de publication

Date de publication:
Dec 2023
Historique:
received: 13 09 2023
revised: 24 10 2023
accepted: 25 10 2023
medline: 27 11 2023
pubmed: 7 11 2023
entrez: 7 11 2023
Statut: ppublish

Résumé

The purpose of this study was to obtain dental ceramic materials with excellent mechanical properties and high resistance to low temperature degradation (LTD) via stereolithography (SLA) in combination with microwave sintering (MWS). The results have shown that the unaged MWS-1425 °C 3Y-TZP ceramics with uniform microstructure have high density up to 99.04% and excellent mechanical properties (Vickers hardness 14.07 GPa, fracture toughness 4.32 MPa m

Identifiants

pubmed: 37935083
pii: S1751-6161(23)00564-7
doi: 10.1016/j.jmbbm.2023.106211
pii:
doi:

Substances chimiques

Zirconium C6V6S92N3C
Yttrium 58784XQC3Y
Dental Materials 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

106211

Informations de copyright

Copyright © 2023. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Li Wang (L)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China. Electronic address: liwang@jiangnan.edu.cn.

Yang Jiao (Y)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Lian Yao (L)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Yang Sheng (Y)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Zongdong Hao (Z)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Weizhe Tang (W)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.

Rui Dou (R)

Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, 214122, Jiangsu, China; Institute of Advanced Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China. Electronic address: ruidou@jiangnan.edu.cn.

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