Abouelmagd, DaliaBasheer, Rasha2022-08-122022-08-122022-08-11DOI10.4103/jispcd.JISPCD_66_22http://repository.msa.edu.eg/xmlui/handle/123456789/5139Objective: To investigate the effect of two acidic agents on microhardness of nanofilled and microhybrid resin composite materials. Materials and Methods: 70 resin composite discs (10 mm diameter and 2 mm thick) were prepared from 2 resin composites (35 from each type), nanofilled (Z350XT) and microhybrid (Z250), 3M/ESPE. Ten discs (5 from each group) were used as control (tested at 1 h before immersion). Each group was divided into 3 subgroups (n = 10) according to the storage media: distilled water (control), box-type cola and orange juice. Each subgroup was further subdivided into 2 divisions (n = 5) according to microhardness testing at 24 h and 7days after immersions. Digital Vickers Microhardness Tester (FM-7, Future Tech, Tokyo, Japan) was used to measure surface microhardness with a Vickers diamond indenter. The surface of the specimens received a load of 200 g for 10 seconds. Three indentations not less than 1 mm from each other were placed on the surface of all specimens. Vickers hardness number (VHN) was calculated for each indentation Data were statistically analyzed using one-way ANOVA followed by Newman-keuls tests (P <= 0.05). Results: Orange juice showed statistically significantly the lowest VHN mean value (92.7) followed by the Cola group (95.15) then the water group (104.02) compared to the control group (117.4). Microhybrid composite groups showed statistically significant higher VHN mean value (108.1) than the nanofilled composite (100.2). The 7days groups showed statistically significant lower VHN mean value (97.3) than 24h groups (106.6). Conclusions: All storage media reduced hardness of resin composites with orange juice showing the highest reduction in hardness values. Microhybrid is more resistant to degradation than nanofilled composite. Over time, microhardness of resin composites decreased progressively.en-USAcidic drinkscomposite resinsmicrohardnessCOLOR STABILITYSURFACE HARDNESSROUGHNESSBEVERAGESArticlehttps://doi.org/10.4103/jispcd.JISPCD_66_22