Keywords : Origin Lab
Analysing Some Mechanical Properties of Cinnamon Powder Reinforced with Polymeric Materials Used in Dental Application
Engineering and Technology Journal,
2019, Volume 37, Issue 3A, Pages 96-105
In the dentures industry, materials must be chosen to have good mechanical properties in order to resist the conditions that may occur in the mouth. A study was conducted to assess tensile strength, elasticity coefficient, elongation, flexural strength, flexural modulus with impact properties of poly methyl methacrylate resin as matrix strengthened with cinnamon powder and also analysing these mechanical properties by using (OriginLab) software program. The samples of Poly Methyl methacrylate bio composites which containing 2%, 4%, 6%, and 8% weight fractions of cinnamon powder and an unfilled as control sample were fabricated using “hand lay up” method. The results indicate that the addition of 8% weight fraction cinnamon powder into Poly Methyl methacrylate resin improved of ultimate tensile strength, modulus elasticity ,flexural strength, flexural modulus (62 MPa, 3.7 GPa, 96 MPa, 6.4 GPa) respectively, compared with the values of pure Poly Methyl methacrylate (51 MPa, 1.5 GPa, 78MPa, 2.0 GPa) respectively. Also can be noted that the elongation at break values decreases with an increase in weight fractions of filler, where the sample (Poly Methyl methacrylate +2% cinnamon) has the best value for elongation compared with samples reinforced (4%, 6% and 8% wt). The impact strength results observe the maximum value was present in the sample (Poly Methyl methacrylate+6% cinnamon). From the results, descriptive, One Way ANOVA statistical analysis and means comparison by used (Scheffe test and Tukey test) for all mechanical properties indicated, turns out if Sig equals 1 shows that the variance in mean is significant at the level of 0.05, whereas Sig is 0 designates that the mean variance is not significant at the level 0.05.