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© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Glazing is a common method for smoothing the surface of zirconia and imitating the appearance of natural teeth. Several authors have previously reported that glazing reduces the strength of zirconia. However, the dependence of strength on glaze thickness and the mechanism of strength reduction remains unclear. Clarifying these factors is particularly important for improving the reliability of zirconia prostheses. In this study, three types of zirconia were glazed with various thicknesses, and their strength was evaluated. The results showed that the strength of the materials decreased with increasing glaze thickness. The decrease in the fracture load of the glazed test specimen stopped at a load where the stress necessary to fracture the glaze material was applied to the surface of the glaze layer. Furthermore, the strength reduction mechanism was investigated using FEM analysis, fractography, and Raman spectroscopy. The results suggested that the strength reduction due to glazing was a consequence of the crack-tip stress concentration developed upon the preliminary fracture of the glaze layer.

Details

Title
Mechanisms of Strength Degradation of Dental Zirconia Due to Glazing: Dependence on Glaze Thickness
Author
Nonaka, Kazumichi 1 ; Teramae, Mitsuji 1 ; Pezzotti, Giuseppe 2 

 Department of Research and Development, SHOFU Inc., Higashiyama-ku, Kyoto 605-0983, Japan 
 Biomedical Engineering Center, Kansai Medical University, Shin-machi, Hirakata 573-1191, Japan; [email protected] 
First page
684
Publication year
2025
Publication date
2025
Publisher
MDPI AG
e-ISSN
19961944
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3165848676
Copyright
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.