Influence of different drinks on the colour stability of dental resin composites.
Fulya Toksoy Topçu,Güneş Şahinkesen,Kıvanç Yamanel,Ugur Erdemir,Elif Aybala Oktay,Seyda Ersahan +5 more
TLDR
Dental resin composites and drinking solutions were significant factors that may affect the colour stability of restorative dentistry materials.Abstract:
Objectives
The objective of this study was to evaluate the discolouration effects of artificial saliva, granule lemon juice, coffee (without sugar), coca cola, sour cherry juice, fresh carrot juice and red wine on resin-based composite materials that are commonly used in restorative dentistry.read more
Citations
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Color stability of siloranes versus methacrylate-based composites after immersion in staining solutions.
Mariana A. Arocha,Juan R. Mayoral,Dorien Lefever,Montserrat Mercadé,Juan Basilio,Miguel Roig +5 more
TL;DR: The color stability of silorane was determined by using a spectrophotometer device in comparison with four methacrylate-based composites after being immersed in different staining solutions such as coffee, black tea, red wine, orange juice, and coke, and distilled water as control group.
Journal ArticleDOI
Colour stainability of indirect CAD-CAM processed composites vs. conventionally laboratory processed composites after immersion in staining solutions.
Mariana A. Arocha,Juan Basilio,Jaume Llopis,Enrico Di Bella,Miguel Roig,Stefano Ardu,Juan R. Mayoral +6 more
TL;DR: CAD/CAM processed composites immersed in staining solutions showed lower colour stability when compared to conventionally laboratory-processed resin composites.
Journal ArticleDOI
Composite resin color stability: influence of light sources and immersion media
Patricia Aleixo dos Santos Domingos,Patrícia Petromilli Nordi Sasso Garcia,Ana Luisa Botta Martins de Oliveira,Regina Guenka Palma-Dibb +3 more
TL;DR: There was no significant difference in color stability regardless of the light sources, and coffee was the immersion medium that promoted the highest color changes on the tested composite resin.
Journal ArticleDOI
Surface roughness and color change of a composite: influence of beverages and brushing.
TL;DR: Red wine promoted the highest alteration, followed by soft drink=sugar cane spirit and finally saliva, and ∆E and SR can be influenced by beverages and brushing.
Journal Article
Evaluation of the Effect of Surface Polishing, Oral Beverages and Food Colorants on Color Stability and Surface Roughness of Nanocomposite Resins
TL;DR: Polishing procedures significantly roughen the surface of the restoration compared to the unpolished Mylar controls.
References
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In vitro aging of dental composites in water--effect of degree of conversion, filler volume, and filler/matrix coupling.
TL;DR: Long-term aging in water caused a reduction in the KIc, independent of composition, but had little effect on other properties, suggesting limited degradation of composites in water.
Journal ArticleDOI
Correlation of Parameters used to Estimate Monomer Conversion in a Light-cured Composite
TL;DR: The method developed allowed samples of light-cured composite to be made with controlled conversion for parameter testing, and eliminated effects of resin lost to slurry during polishing or an increase in conversion as a result of heat generated during grinding.
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Evaluation of visual and instrument shade matching
TL;DR: This study evaluated and compared the ability of a new computerized colorimeter and a simple visual test to match ceramic shade guide teeth and demonstrated 100% repeatability and fair repeatability.
Journal Article
Staining of resin-based veneering materials with coffee and tea.
C M Um,I E Ruyter +1 more
TL;DR: One of the light-activated, resin-based veneering materials underwent intrinsic discoloration during the long-term immersion both in distilled water and in the staining solutions.
Journal ArticleDOI
Effects of staining and bleaching on color change of dental composite resins
TL;DR: The nanocomposite (FS) changed color more than the microhybrid composite (EX) as a result of staining in coffee or red wine solutions, and was more affected by the wine solution.