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Evaluation of Surface Condition and Food Solution on the Color Stability of Dental Restoration Materials

표면 상태와 용액에 따른 치과용 수복재료의 색안정도 평가

  • 우희선 (수원여자대학교 치위생과) ;
  • 김효진 (경동대학교 치위생학과) ;
  • 전수경 (경동대학교 치위생학과)
  • Received : 2019.01.21
  • Accepted : 2019.01.30
  • Published : 2019.04.28

Abstract

For this study, specimens were prepared using five types of composite resin and resin-reinforced glass ionomer Fuji II LC, and 29 days precipitation was done in four kinds of solution, which were soy sauce, gochujang, wine, and distilled water. Ten specimens for each coloring sample were divided into two groups, one those surfaces was polyester film and the other with 1200-grit abrasive paper, and 20 specimens per materials. Color change (${\Delta}{\ast}ab$) in the colored specimens is measured in 2days, 7days, 14days and 29days using spectrophotometer (CM-2600d, Konica, Minolta, Ramsey, NJ). All values were considered significant when P<0.05. 1. Each material is discolored over time under the influence of different storage solutions. 2. In soy source, among the specimens polished with polyester film, color change was observed in resin-modified glass ionomer Fuji II LC, prodigy and compomer F-2000 on day 2. Meanwhile, Fuji II LC showed noticeable color change in specimens prepared with 1200-grit sandpaper on day 2, which was followed by flowable resin on day 7. 3. On day 2, there was a color change with the specimens of flowable resin, resin-modified glass ionomer Fuji II LC and Prodigy among the hybrid specimen in the groups of polyester film in gochujang.

Keywords

Composite Resin;Spectrophotometer;Soy Sauce;Gochujang;Wine

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Fig. 1. Color change (ΔE*ab)of the composite resinin soy sauce solution over time(days) FL, PY,APX, CP, F2,GI

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Fig. 2. Color change (ΔE*ab)of the composite resin in Gochujang over time(days) FL, PY, APX, CP, F2,GI

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Fig. 3. Color change (ΔE*ab)of the composite resinin wine over time(days) FL, PY, APX, CP,F2,GI.

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Fig. 4. Color change (ΔE*ab)of the composite resin in distilled water over time(days) FL, PY, APX, CP, F2,GI

Table 1. Mean color change(SD) of soy sauce in process of time in FL, PY, APX, CP, F2,GI

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Table 2. Mean color change(SD) of Gochujang in process of time in FL, PY, APX, CP, F2,GI

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Table 3. Mean color change(SD) of Red wine in process of time in FL, PY, APX, CP, F2,GI

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Table 4. Mean color change(SD) of distilled water in process of time in FL, PY, APX, CP, F2,GI

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Table 5. Results of repeated measure ANOVA on total color change(Δ*ab)

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Acknowledgement

Supported by : 한국연구재단

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