IMPROVEMENT ON DENTAL COMPOSITE RESIN USING Supra -Nano Chicken thigh bone fibers

Supra nanoparticles ( submicron ) of Chicken bones fibers were used ( before and after treatedwith citric acid solution) as additives to dental composite with the weight ratios ( 1% , 2% and 4%) .The main mechanical tests represented by hardness , wear resistance and compression strengthwas carried out on the improvement dental composites .The addition of treated supra nanoparticles Chicken thigh bones with particles size (300 nm) byweight ratio (1%) to ordinary dental composite resin , significantly improves all of its mechanicalproperties , in addition to the increase the value of the its glass transition temperature from 43C .The techniques X-ray diffraction (XRD) , Energy Dispersive Spectroscopy (EDS) and Electron microscope images (SEM) were used to interpretation all the results that are improvedmechanically and thermally.