An evaluation of color stability of reinforced composite resin compared with dental porcelain in commonly consumed beverages.
Identifieur interne : 000894 ( Ncbi/Curation ); précédent : 000893; suivant : 000895An evaluation of color stability of reinforced composite resin compared with dental porcelain in commonly consumed beverages.
Auteurs : Ahmad Ghahramanloo [Iran] ; Azam Sadat Madani ; Keyvan Sohrabi ; Saeed SabzevariSource :
- Journal of the California Dental Association [ 1043-2256 ] ; 2008.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Composite Resins, Dental Materials, Dental Porcelain, Water.
- Beverages, Carbonated Beverages, Citrus sinensis, Color, Humans, Immersion, Materials Testing, Surface Properties, Tea, Temperature, Time Factors.
Abstract
The effect of tea, cola, orange juice, and distilled water on the color stability of a porcelain (VITA VMK 95) and a reinforced composite rein (GC Gradia) was evaluated. Standardized specimens for each material was prepared. Specimens from each group were immersed in staining solutions at 50 degree Celsius for 30 days. Tea caused the most significant color change. DeltaE of all of the materials was changed after the immersion in all of the staining solutions during the experimental process.
PubMed: 18856169
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pubmed:18856169Le document en format XML
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<author><name sortKey="Ghahramanloo, Ahmad" sort="Ghahramanloo, Ahmad" uniqKey="Ghahramanloo A" first="Ahmad" last="Ghahramanloo">Ahmad Ghahramanloo</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Prosthodontics, Dental Research Center and Dental School of Mashhad, Mashhad University of Medical Sciences, Mashhad, Iran. ahmadghahramanloo@gmail.com</nlm:affiliation>
<country xml:lang="fr">Iran</country>
<wicri:regionArea>Department of Prosthodontics, Dental Research Center and Dental School of Mashhad, Mashhad University of Medical Sciences, Mashhad</wicri:regionArea>
<wicri:noRegion>Mashhad</wicri:noRegion>
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<author><name sortKey="Madani, Azam Sadat" sort="Madani, Azam Sadat" uniqKey="Madani A" first="Azam Sadat" last="Madani">Azam Sadat Madani</name>
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<author><name sortKey="Sohrabi, Keyvan" sort="Sohrabi, Keyvan" uniqKey="Sohrabi K" first="Keyvan" last="Sohrabi">Keyvan Sohrabi</name>
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<author><name sortKey="Sabzevari, Saeed" sort="Sabzevari, Saeed" uniqKey="Sabzevari S" first="Saeed" last="Sabzevari">Saeed Sabzevari</name>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">An evaluation of color stability of reinforced composite resin compared with dental porcelain in commonly consumed beverages.</title>
<author><name sortKey="Ghahramanloo, Ahmad" sort="Ghahramanloo, Ahmad" uniqKey="Ghahramanloo A" first="Ahmad" last="Ghahramanloo">Ahmad Ghahramanloo</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Prosthodontics, Dental Research Center and Dental School of Mashhad, Mashhad University of Medical Sciences, Mashhad, Iran. ahmadghahramanloo@gmail.com</nlm:affiliation>
<country xml:lang="fr">Iran</country>
<wicri:regionArea>Department of Prosthodontics, Dental Research Center and Dental School of Mashhad, Mashhad University of Medical Sciences, Mashhad</wicri:regionArea>
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<author><name sortKey="Madani, Azam Sadat" sort="Madani, Azam Sadat" uniqKey="Madani A" first="Azam Sadat" last="Madani">Azam Sadat Madani</name>
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<author><name sortKey="Sohrabi, Keyvan" sort="Sohrabi, Keyvan" uniqKey="Sohrabi K" first="Keyvan" last="Sohrabi">Keyvan Sohrabi</name>
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<author><name sortKey="Sabzevari, Saeed" sort="Sabzevari, Saeed" uniqKey="Sabzevari S" first="Saeed" last="Sabzevari">Saeed Sabzevari</name>
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<series><title level="j">Journal of the California Dental Association</title>
<idno type="ISSN">1043-2256</idno>
<imprint><date when="2008" type="published">2008</date>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages</term>
<term>Carbonated Beverages</term>
<term>Citrus sinensis</term>
<term>Color</term>
<term>Composite Resins (chemistry)</term>
<term>Dental Materials (chemistry)</term>
<term>Dental Porcelain (chemistry)</term>
<term>Humans</term>
<term>Immersion</term>
<term>Materials Testing</term>
<term>Surface Properties</term>
<term>Tea</term>
<term>Temperature</term>
<term>Time Factors</term>
<term>Water (chemistry)</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Composite Resins</term>
<term>Dental Materials</term>
<term>Dental Porcelain</term>
<term>Water</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Beverages</term>
<term>Carbonated Beverages</term>
<term>Citrus sinensis</term>
<term>Color</term>
<term>Humans</term>
<term>Immersion</term>
<term>Materials Testing</term>
<term>Surface Properties</term>
<term>Tea</term>
<term>Temperature</term>
<term>Time Factors</term>
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<front><div type="abstract" xml:lang="en">The effect of tea, cola, orange juice, and distilled water on the color stability of a porcelain (VITA VMK 95) and a reinforced composite rein (GC Gradia) was evaluated. Standardized specimens for each material was prepared. Specimens from each group were immersed in staining solutions at 50 degree Celsius for 30 days. Tea caused the most significant color change. DeltaE of all of the materials was changed after the immersion in all of the staining solutions during the experimental process.</div>
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