WO2010074660A2

WO2010074660A2 - Working liquid that makes porcelain powder doughy and its method

Info

Publication number: WO2010074660A2
Application number: PCT/TR2009/000028
Authority: WO
Inventors: Ahmet COŞKAN
Original assignee: Coskan Ahmet
Priority date: 2008-12-23
Filing date: 2009-02-23
Publication date: 2010-07-01
Also published as: WO2010074660A3; TR201008247T1

Abstract

This invention is the liquid that creates a new operation method especially in dentistry field by ensuring, in general porcelain powder, in particular dental porcelain powder, to be piled by hand or spatula on prepared crown and to be transferred by making it doughy and elastic (flexible).

Description

DESCRIPTION

WORKING LIQUID THAT MAKES PORCELAIN POWDER DOUGHY AND ITS METHOD

Related Technical Field:

This invention is the liquid that creates a new operation method especially in dentistry field by ensuring, in general porcelain powder, in particular dental porcelain powder, to be piled by hand or spatula on prepared crown and to be transferred by making it doughy and elastic

(flexible)

Current Situation of the Technique:

In current situation of the technique, time of process extends considerably in comparison to new method and a considerable time and work loss occur.

In current situation of the technique, dental porcelain powder and general porcelain powder are processed by being piled up with brush. This case makes it extremely difficult to process the physical state of the material.

In current situation of the technique, because the structure used in the process of dental porcelain powder is not strong and tight, it results in breakages and fractures during cutting and scraping processes which are described as modelage. In current situation of the technique, extension can not be made easily on margin zones named kole, a stable structure can not be constituted and breakages occur during carriage from model to furnace.

In current situation of the technique, because the liquid in question enters more in amount into the structure of the powder, shrinkage occurs on processed powder. Besides, a lot of foreign substances enter into the structure of liquid and in addition to this liquid absorption is made with materials such as napkin and paper towel and as a result of these processes, deviations occurs on colors. In current situation of the technique, in preparation of jacket porcelain without metal support, after getting out the model from revetment with duplicate method, setting pin system, piling porcelain with brush on this model, proceeded to cooking stage. One can not work on plaster structure which is the first model because old liquids can not fix porcelain structure.

Objective of the Invention:

The objective of this invention is -thanks to the liquid subjected to invention- to provide the opportunity of piling with spatula even with hand in a faster and more confident way by eliminating piling with brush, which was made in former technique.

Thanks to the liquid in question, we can easily pull out the porcelain structure, which is piled on the plaster model (that is the first model) with spatula, dehumidified and stuck together strongly from the model. After revetment is poured into these crowns and become solid we can proceed to furnace stage. As a result; it saves time, more precise results are obtained and a new application method has been formed. The working opportunity that this method offers is extremely important for dentistry.

The advantages that this invention and application method provides are those:

1- Saves a great amount of time while working,

2- The opportunity to be able to give shape and to create tuber in details, 3- Minimizing the shrinkages arising from the liquids thanks to the fact that less water enters in dough structure,

4- Minimum deviation from the final colors thanks to the fact that less foreign substances enter in dough structure 5- Because liquid absorption is not done with materials such as napkin or paper towel, inorganic color pigments are left over the structure in a hundred percent. Thanks to this, completely true and excellent results on final colors

6- Optionally, the opportunity to pile with brush as done in old technique after the piling of dentin,

7- Easy and successful results on complementation and repair processes,

8- The opportunity to act easily without experiencing the doubt of breakage and fracture during cutting and scrapping processes, 9- The opportunity of giving detail and shape when it is in the shape of wet dough 0- The opportunity to obtain one or more desired alternative modelage hardness according to the hand skill by leaving it wet, semi-wet, fully dry or at a level between those during dehumidification 1- Depending on all of these the opportunity of working more artistic on details 2- The opportunity to be able to do extension easily especially on margin zones named kole and to carry it from model to furnace without breaking by creating a stable construction, 3- A air pocket free, stable porcelain composition, thanks to the fact that it urges to mix well on dough making stage, and it becomes a dust density structure, 14- The opportunity to keep the composed dough In the same consistency in an appropriate package for a long time and to keep available for the next works,

15- That it provides the opportunity to make injection press to models or castings such as acrylic, thanks to the fact that it physically transforms dental porcelain and all porcelains other than dental porcelain into the shape of dough and increases the proceeding ability of the material during compression,

16- The opportunity of working easily for workshops, factories or artists that works for the purpose of decoration or art, thanks to its doughy feature,

Preparation of Invention and Its Detailed Explanation:

A sufficient amount of water is put in to a mixing bowl. It is mixed a little after isothlazolones is added to protect from bacteria, fungal and molds. Mixing continues by adding Acrylates/C 10-30 alkyl acrylate crosspolymer slowly. It is kept waiting for a night to be dissolved or mixed until it dissolves. After Alginate is added it is mixed until it dissolves. Ph is adjusted by adding Triethanolamine. It is mixed for a little while after disodium laureth sulphosuccinate, sodium lauryl ether sulphate is added. It is mixed after Poly Vinyl alcohol, which is transformed into solution in advance and PPG-17/IPDI/DMPA Copolymer are added. It is mixed after Polyacrylamide emulsion stabilizer is added.

It is mixed after Mono Propylene Glycol is added. It is mixed after red coloring is added.

FORMULA

Name of Substance and Amount Chemical group Measure

85.224% Pure water in volume ml 0.5% Isothlazolones preservative in weight gr

0.25% Acrylates/C10-30 alkyl acrylate crosspolymer thickener in weight gr

0.3% Alginate thickener in weight gr 0.05% Triethanolamine ph stabilizer in weight gr

0.01% silicone antifoam

Emulsion antifoam in weight gr

0.05% disodium laureth sulphosuccinate anionic surface active in weight gr 0.075% sodium lauryl ether sulphate anionic surface active in weight gr

1 % poly vinyl alcohol binding agent in volume ml

0.5%PPG-17/IPDI/ DMPA

Copolymer binding agent in volume ml 0.001% red coloring food coloring in weight gr

0.040% polyacrylamide

Nonionic based emulsion stabilizer in weight gr

12% Mono Propylene Glycol humidifier in volume ml

This invention is also composed with the substitution materials given below.

WATER: pure water, deionized water THICKENING AGENTS

1- All Carbomers in low, middle, high, very high viscosity 2- All Acrylates Copolymers, Polyacrylate-1 Crosspolymers, Acrylates/C 10-30 Alkyl Acrylate Crosspolymer in low, middle, high, very high viscosity

3- PEG-120 Methyl Glucose Trioleate, Propylene Glycol, PEG-120 Methyl Glucose Dioleate 4- Agar Agar

5- Alginates: Ammonium alginate, Calcium alginate, Potassium alginate, Sodium alginate

6- Gum Arabic ( Acacia Gum) 7- Guar Gum

8- Gelatin

9- Jellan Gum

10- Carrageenan

11- Locust Bean Gum 12- Ksantan Gum

13- Starches

14- Pectin

15- Polisorbates

16- Celluloses: Ethyl methyl cellulose - EMC, Hydroxy propyl methyl cellulose - HPMC Hydroxypropyl cellulose - HPC carboxymethyl cellulose - CMC, Methyl cellulose - MC- Hydroxy Ethyl Cellulose (HEC)₁ Hydroxy Methyl Cellulose (HMC)

17- Tara Gum

18- Tragacanth Gum 19- PEG

PH STABILIZERS: monoethanolamine, diethanolamine, trietahanoldmine

SURFACTANT: Nonionic, anionic, cationic and amphoteric surface actives, BINDING AGENTS, AGENTS CONSTITUTING FILM THICKNESS, FIXERS:

• All PVA (polyvinyl alcohol) derivations in low, middle, high, very high viscosity

• PVA polyvinyl acetate and copolymers of these • AMP- -

Acrylates/AllylMethacrylateCopolymer,Polyacrylate(Polyacrylate- 14, Polyacrylate-2 Crosspolymer), PEG-20 Methyl Glucose Sesquistearate, Methyl Glucose Sesquistearate, Methyl Glucose Dioleate, Acrylamide Copolymer, Polysorbate-85, Acrylates

Copolymer, Polyurethane-2, PPG-17/IPDI/ DMPA Copolymer,

• Alkyd resins

• Emulsion resins

• Amino group resins • Polyurethane resins

• Epoxy resins

• Acrylic resins

• Phenolic resins

• Vinyl resins • Polyester resins

EMULSION STABILIZERS: Na tripolyphosphate, Na hexametaphosphate, Polyethyleneglycol Carboxymethyl cellulose sodium salt with high molecular weight, natural polymers, synthetic polymers: a) nonionics; polyacrylamides (PAA), Ployvinyl alcohol (PVA), Polyethylene Oxide (PEO), Anionic: Sodium polyestren sulphonate, products obtained from copolymerization of Acrylamido- methylprophane and sulphonic acid, Cationics: polyethyleneamine, polydiallyldimethyl ammonium chloride (Catfloc)

• Glycols: monoethyleneglycol, diethyleneglycol, moriopropyleneglycol poly ethyleneglycol (300-400-600) derivations and other glycol derivations.

• Glycerin

• Solid and liquid vaselin COLORANTS;

• All food coloring agents: Annato, Annato&Curcumin Mixtures. Anthocyanins, Beta Carotene, Herbal Carbon, Fermentated Rice, Ferrous Lactate (Ferrolactate), Caramel, Carmine (Cochinela), Roasted Malt Powder, Chlorophylls,

Curcumin (Turmeric), Lycopene, Lutein, Beetroot Red, Paprika, Riboflavin.

• Synthetic Coloring Agents: Allura Red ( Orange-Red), Amaranth (Red Wine), Black PN - Violet, Brilliant Blue, Patent Blue, Pea Green, Ponceau 4R (red), Quinoline Yellow,

Sunset Yellow (Orange), Tartrazine (Lemon Yellow)

PRESERVATIVES: Acetic acid, Benzoic acid, Phosphoric acid, Fumaric acid, Calcium Benzoate, Calcium Propionate, Calcium Sorbate, Lactic Acid, Lysozyme Enzyme, Malic Acid, Methyl Parabene, Natamycin, Nisin, Salts with Nitrite, Potassium Benzoate, Potassium bicarbonate, Potassium metabisulphite, Potassium Nitrite, Potassium Sorbate, Propyl Parabene, Citric Acid, Sodium Benzoate, Sodium Diacetate, Sodium Metabisulfite, Sodium Methyl Parabene, Sodium Nitrat, Sodium Nitrite, Sodium Propyl Parabene, Sodium Sorbate, Sorbic Acid, Sulphuredioxide, Tri Sodium Citrate, isothlazolones(5-choloro-2-methyl- 4isothlazolin-3-one,2-methhyl-4-isothlazonin-3-one)

ANTIFOAMS: All silicon based antifoams (silicone antifoam emulsion), dimethyl polysiloxanes, other silicones, some alcohols, stearates and glycols, insoluble oils.

Medical, food, cosmetic and industrial forms of the substances written above are within the scope.

Claims

1. It is the liquid and method of processing porcelain powder and its feature is that it contains 85.224% pure water, 0.5% preservative isothlazolones, 0.25% thickening agent Aery lates/C 10-30 alkyl acrylate crosspolymer, 0.3% thickening agent Alginate, 0.05% ph stabilizer Triethanolamin, 0.01% antifoam silicone antifoam emulsion, 0.05% anionic surface active disodium laureth sulphosuccinate, 0.075% anionic surface active sodium lauryl ether sulphate, 1% binding agent poly vinyl alcohol, 0.5% binding agent

PPG-17/IPDI/ DMPA Copolymer, 0.001% food coloring red coloring, 0.040% emulsion stabilizer polyacrylamide nonionic based, 12% humidifier Mono Propylene Glycol, to make powder doughy and flexible.

2. According to claimi it is the liquid of processing porcelain powder and its feature is that it contains 0.5% Isothlazolones gr in weight to prevent bacterial, fungal and mold growth.

3. According to claim 1 it is the liquid of processing porcelain powder and its feature is that thickening agent Acrylates/C 10-30 alkyl acrylate crosspolymer gr in weight is added and mixed slowly.

4. According to claim 1 it is the liquid of processing porcelain powder and its feature is to add ph stabilizer Triethonolamine gr in weight to adjust and stabilize ph.

5. According to claimi it is the liquid of processing porcelain powder and its feature is that it is mixed after thickening agent Alginate gr in weight is added until it dissolves.

6. According to claim 1 it is the liquid of processing porcelain powder and its feature is that it is mixed after disodium laureth sulphosuccinate to lower surface tension, sodium lauryl ether sulphate, binding agent poly vinyl alcohol - which is transformed into solution in advance- and PPG-17/IPDI/DMPA Copolymer, emulsion stabilizer nonionic based Polyacrylamide, humidifier Mono Propylene Glycol and red coloring to color appearance, are added

7. According to claim 1 it is the liquid of processing porcelain powder and its feature is to pile on plaster model, which is the first model, with spatula to pull porcelain structure out easily from the teeth model and to put it through dehumidification process.

8. According to claim 1 it is the liquid of processing porcelain powder and its feature is to be cooked after revetment is filled in the porcelain structure, which is pulled out of model, to save time.

9. According to the claims above, it is the liquid of processing porcelain powder and its feature is that it can also be composed with ionized water, as thickening agents all Carbomers in low, middle, high, very high viscosity, All Acrylates Copolymers, Polyacrylate-1 Crosspolymers, Acrylates/C 10-30 Alkyl Acrylate Crosspolymer in low, middle, high, very high viscosity, PEG-120 Methyl Glucose Trioleate, Propylene Glycol, PEG-120 Methyl Glucose Dioleate, Agar Agar, Alginates: Ammonium alginate,

Calcium alginate, Potassium alginate, Sodium alginate, Gum Arabic ( Acacia Gum), Guar Gum, Gelatin, Jellan Gum, Carrageenan, Locust Bean Gum, Ksantan Gum, Starches, Pectin, Polisorbates, Celluloses: Ethyl methyl cellulose - EMC, Hydroxypropyl methyl cellulose - HPMC Hydroxypropyl cellulose -

HPC Carboxymethyl cellulose - CMC, Methyl cellulose - MCJara Gum.Tragacanth Gum, PEG, as Ph Stabilizers; monoethanolamine, diethanolamine, trietahanolomine, as surfactants: Nonionic, anionic, cationic and amphoteric surface actives; as binders, film thickness constituting agents, fixers; all PVA (polyvinyl alcohol) derivations in low, middle, high, very high viscosity, PVA polyvinyl acetate and copolymers of these, AMP- Acrylates/AllylMethacrylateCopolymer,Polyacrylate(Polyacrylate- 14, Polyacrylate-2 Crosspolymer), PEG-20 Methyl Glucose

Sesquistearate, Methyl Glucose Sesquistearate, Methyl Glucose Dioleate, Acrylamide Copolymer, Polysorbate-85, Acrylates Copolymer, Polyurethane-2, PPG-17/IPDI/ DMPA Copolymer, Alkyd resins, Emulsion resins, Amino group resins, Polyurethane resins, Epoxy resins, Cellulose resins, Acrylic resins, Phenolic resins, Vinyl resins, Polyester resins, as Emulsion Stabilizers: Na tripolyphosphate, Na hexameta phosphate, Polythyleneglycol Ca rboxy methyl cellulose sodium salt with high molecular weight, natural polymers, as synthetic polymers: nonionics; polyacrylamides (PAA), Ployvinyl alcohol (PVA), Polyethylene

Oxide (PEO), Anionic: Sodium polyestren sulphonate, products obtained from copolymerization of Acrylamido- methylprophane and sulphonic acid, Cationics: polyethyleneimine, polydiallyldimethyl ammonium chloride (Catfloc), as humidifiers: Glycols: monoethyleneglycol, diethyleneglycol, monopropyleneglycol, poly ethylene glycol (300-400-600) derivations and other glycol derivations and, glycerin, as food colorings; all food coloring agents: Annato, Annato&Curcumin Mixtures, Anthocyanins, Beta Carotene, Herbal Carbon, Fermentated Rice, Ferrous Lactate (Ferrolactate), Carslmel,

Carmine (Cochinela), Roasted Malt Powder, Chlorophylls, Curcumin (Turmeric), Lycopene, Lutein, Beetroot Red, Paprika, Riboflavin, as synthetic colorings; Allura Red ( Orange-Red), Amaranth (Red Wine), Black PN - Violet, Brilliant_Blue, Patent Blue, Pea Green, Ponceau 4R (red), Quinoline Yellow, Sunset Yellow (Orange), Tartrazine (Lemon Yellow), as preservatives; Acetic acid, Benzoic acid, phosphoric acid, Fumaric acid, Calcium Benzoate, Calcium Propionate, Calcium Sorbate, Lactic Acid, Lysozyme enzyme, Malic Acid, Methyl Parabene, Natamycin,

Nisin, Salts with Nitrite, Potassium benzoate, Potassium Bicarbonate, Potassium metabisulphite, Potassium Nitrite, Potassium Sorbate, Propyl Parabene, Citric Acid, Sodium Benzoate, Sodium Diacetate, Sodium Metabisulfite, Sodium Methyl Parabene, Sodium Nitrat, Sodium Nitrite, Sodium Propyl Parabene,

Sodium Sorbate, Sorbic Acid, Sulphuredioxide, Tri Sodium Citrate, isothlazolones(5-choloro-2-methyl-4isothlazolin-3-one,2-methhyl-4- isothlazonin-3-one), as antifoams; all silicon based antifoams (silicone antifoam emulsion), dimethyl polysiloxanes, other silicones, some alcohols, stearates and glycols and insoluble oils, which are the materials that can be alternatives of the materials or itself that are in the formula used for formation of the liquid in question and including their medical, food, cosmetic and industrial forms.