Comparison of color stability of a composite resin in different color media.

Dent Res J (Isfahan)

Department of Operative Dentistry, Faculty of Dentistry, Azad University, Khorasgan (Isfahan Branch), Isfahan, Iran.

Published: July 2012

AI Article Synopsis

  • The study investigates how common drinks like tea, coffee, lemonade, and cola affect the color change of a popular dental composite material over time.
  • Sixty-five composite specimens were tested in different beverages and distilled water, measuring color changes at intervals of 1, 7, and 14 days.
  • Results indicated that tea and coffee caused the most discoloration, while distilled water caused the least, highlighting the importance of the type of beverage and immersion duration on the stability of composite resins.

Article Abstract

Background: Color change of composite restorations in different color media during the time is a common problem in esthetic dentistry, causing the need to replace the restoration, and spending a great deal of cost and time to patients. The aim of this study is to investigate the effects of different common drinks consumed by patients on one of the widely used composites in dentistry.

Materials And Methods: Sixty-five disk-shaped specimens were prepared with a light-cured composite (Z100-shade A2) and divided into five groups of 13 specimens. Samples of each group were immersed in staining solutions (tea, coffee, lemonade, and cola) and distilled water (as control). Color values (L*, a*, b*) were measured relative to the standard illuminant D65 over a white background, using the CIE L*a*b* system. Color change values were calculated before and after 1, 7, and 14 days of immersion. Repeated measures and one-way analysis of variance (ANOVA) and paired t tests were applied for statistical analysis.

Results: Tea and coffee produced the most discoloration, whereas, water exhibited the least color change after immersion for 14 days in Z100 (P < 0.05). After one day of immersion, coffee caused the lowest discoloration in the test composite, compared to tea, cola, distilled water, and lemonade (P < 0.05).

Conclusion: Staining solutions and immersion time are significant factors that affect color stability of composite resins.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3491332PMC

Publication Analysis

Top Keywords

color change
12
color stability
8
stability composite
8
color media
8
staining solutions
8
tea coffee
8
cola distilled
8
distilled water
8
color
7
composite
5

Similar Publications

The aim of the present research was to evaluate the effect of Urtica dioica L. (nettle) essential oil (in the forms of Pickering nanoemulsion (NEO) and free (EO)) on microbial, chemical and sensory changes of pizza cheese stored at 4 °C for 12 days. For this purpose, Escherichia coli and Listeria monocytogenes were inoculated into pizza cheese.

View Article and Find Full Text PDF

Objective: Post-stroke depression (PSD) affects approximately 40% of stroke survivors, with cognitive deficits being frequently observed. Transcranial Direct Current Stimulation (tDCS) has shown promise in improving cognitive performance in stroke patients. We explored the effects of tDCS on cognitive performance in PSD.

View Article and Find Full Text PDF

The use of hydrogen as fuel presents many safety challenges due to its flammability and explosive nature, combined with its lack of color, taste, and odor. The purpose of this paper is to present an electrochemical sensor that can achieve rapid and accurate detection of hydrogen leakage. This paper presents both the component elements of the sensor, like sensing material, sensing element, and signal conditioning, as well as the electronic protection and signaling module of the critical concentrations of H.

View Article and Find Full Text PDF

Metabolomics Unveiled the Accumulation Characteristics of Taste Compounds During the Development and Maturation of Litchi Fruit.

Foods

January 2025

Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste compounds during fruit development offers deeper insights into the formation patterns of fruit quality. In this study, we conducted extensive metabonomic research on the accumulation patterns of taste compounds (carbohydrates, organic acids, and amino acids) across three developmental stages of XJF litchi.

View Article and Find Full Text PDF

Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.

Foods

January 2025

Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510641, China.

Chlorine dioxide (ClO) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO slow-releasing card for postharvest litchi. The optimal ClO slow-releasing card was prepared as follows: Card A was soaked in 2.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!