The Effect Of Some Traditional Beverages On The Colour Stability Of The Resin Nanoceramic Material
Journal Title: Uluslararası Dis Hekimligi Bilimleri Dergisi - Year 2024, Vol 10, Issue 3
Abstract
Objective: The aim of this study was to analyse the colouring effect of traditional Turkish beverages, which are frequently consumed in our society, on CAD/CAM resin nano ceramic block Material. Materials and Method: A total of 20 samples were used resin nanoceramic CAD/CAM blocks (Cerasmart.GC Corporation, Tokyo, Japan) with dimensions of 12x10x2 mm3 . The surfaces of all samples were polished with 800, 1000 and 1200 grit silicon carbide abrasives (3M, St. Paul, USA) and rinsed. The specimens were randomly divided into 4 groups (n=5). The initial color values and time dependent color changes of the samples on 1st, 3rd and 7th days were recorded using a dental spectrophotometer (VITA Easyshade Advance 4.0, Vita Zahnfabrik, Germany). Statistical data were analysed using with the R WRS2 package (Wilcox & Schönbrodt, 2015). Significance level was taken as p<0.050. Results: The samples kept in all solutions did not exceed the clinically discolouration (ΔE*< 3.3) at the end of 72 hours. After 1 week, the most colour change in the samples was detected in tea (ΔE*= 4,40), while no significant difference was found between the other groups (ΔE*= 2,08 - 1,02). The colour changes in the samples were ranked as distilled water < turnip juice < Turkish coffee < tea. Conclusion: After 1 week of immersion, the colour stability of Cerasmart resin nanoceramic block material was clinically affected by tea, while no noticeable colour change occurred in the other groups.
Authors and Affiliations
Elif Nur Köroğlu , Şükriye Ece Geduk
Keywords
Related Articles
- EP ID EP754080
- DOI https://doi.org/10.21306/dishekimligi.1505687
- Views 5
- Downloads 0
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