Role of Alcohol on the Fracture Resistance of Dentin

Healthy dentin, the mineralized tissue that makes up the bulk of the tooth, is naturally hydrated in vivo; however, it is known that various chemical reagents including acetone and ethanol can induce dehydration and thereby affect its properties. Here, we seek to investigate this in light of the effect alcohol can have on the mechanical properties of dentin, specifically by measuring the stiffness, strength and toughness of dentin in simulated body fluid and scotch whisky. Results indicate that chemical dehydration induced by the whisky has a significant beneficial effect on the elastic modulus, strength and fracture toughness of dentin. Although this makes teeth more resistant to fracture, the change in properties is fully reversible upon rehydration. This effect is considered to be associated with increased cross-linking of the collagen molecules from intermolecular hydrogen-bonding where water is replaced with weaker hydrogen-bond forming solvents