食物粒度和硬度对人牙釉质三体磨粒磨损特性的影响  

Effect of the Size and Hardness of Food Particles on the Three-body Wear of Human Enamel

作　　者：周丹[1] 郑靖[1] 周仲荣[1] 

机构地区：[1]西南交通大学材料先进技术教育部重点实验室,四川成都610031

出　　处：《润滑与密封》2007年第1期50-52,共3页Lubrication Engineering

基　　金：国家自然科学基金资助项目(50275126)

摘　　要：在往复滑动摩擦磨损试验台上对比考察了三体磨粒磨损过程中,食物颗粒的粒度和硬度对人牙釉质摩擦学特性的影响。结果表明:当食物颗粒硬度较高时,随着粒度减小,稳态摩擦因数略有降低,牙釉质磨损表面形貌逐渐由剥落为主转变为犁削效应;对于低硬度食物颗粒,随着粒度增加,稳态摩擦因数显著降低,牙釉质磨损表面形貌则由犁削效应转变为轻微擦伤。当食物颗粒粒度相同时,食物硬度对牙釉质的摩擦与磨损行为均有明显影响,食物颗粒硬度越高,稳态摩擦因数越高,磨损越严重。A modified reciprocating friction and wear tester was performed to evaluate the effect of the size and hardness of food particles on the three-body wear of human enamel. Result shows that the stable friction coefficients has a little decrease and the wear surface appearance of enamel transformes from delamination scars to sloughs due to the lower grain size when the hardness of food particles is high;but to the food particles having low hardness, the stable friction coefficient has significant decrease and the wear surface appearance of enamel transformes from sloughs to abrasion due to the increasing grain size. When the same food particles size, the food hardness has evident impact on the friction and wear behavior of enamel, the higher the hardness of food particles, the higher the stable friction coefficients, the more serious the wear.

关 键 词：牙釉质 陶瓷 食物粒度 食物硬度 摩擦磨损 

分 类 号：TQ174[化学工程—陶瓷工业]