The objective of this study was to compare morphological characteristics of osteotomies performed by 6 Piezosurgical devices.Materials and Methods:
The 6 Piezosurgical units were: (a) Piezotom, (b) SurgySonic, (c) Piezon Master Surgery, (d) VarioSurg, (e) Surgybone, and (f) Piezosurgery 3. Osteotomies on 9 freshly slaughtered cattle ribs (2 cuts by each unit, per rib) from the cortical (first cut at 5 mm) to the cancellous (second cut at 3 mm) bone layer were performed. The osteotomy margins were compared using scanning electron microscopy analysis. The cutting areas, osteotomy bottoms, and osteotomy margins were analyzed morphologically. Statistical evaluation of the 2 cuts regarding the design of the tips (a–d: tapered tool shanks, f: parallel tool shank) was performed by an unpaired t test.Results:
Morphological characteristics were different for each Piezosurgical unit and each examined area. A significant difference (P = 0.0209) of the upper width of the first cut between tapered and parallel tips was shown.Conclusions:
The morphological characteristics of the produced Piezosurgical osteotomies vary and depend on the Piezosurgical unit and tip.