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Journals / Uluslararası Diş Hekimliği Bilimleri Dergisi / 2024 / Cilt: 10 Sayı: 3

The Effect of Some Traditional Beverages on the Colour Stability of the Resin Nanoceramic Material

Bazı Geleneksel İçeceklerin Rezin Nano Seramik Materyalinin Renk Stabilitesi̇ Üzerindeki̇ Etkisinin İncelenmesi

Elif Nur Köroğlu(BAHÇEŞEHİR ÜNİVERSİTESİ, DİŞ HEKİMLİĞİ FAKÜLTESİ)0000-0001-7233-1077
Şükriye Ece Geduk(ZONGULDAK BÜLENT ECEVİT ÜNİVERSİTESİ, DİŞ HEKİMLİĞİ FAKÜLTESİ)0000-0003-2569-8428
Pages
153–158
Publication Date
2024-12-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Conclusıon: 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.

📌 3 Key Takeaways

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Objective & Hypothesis:Aim: 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.
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Key Findings & Data:Methods: A total of 20 samples were used resin nanoceramic CAD/CAM blocks (Cerasmart.GC Corporation, Tokyo, Japan) with dimensions of 12x10x2 mm3 .
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Conclusion & Impact:Conclusıon: 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.
🔬Design:Araştırma Makalesi
📍Scope:2015 · 20 samples
⚙️Variables:CAD/CAM · Rezin Nano Seramikler · Geleneksel İçecekler

Abstract

Aim: 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. Methods: 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. Conclusıon: 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.

Özet

AMAÇ: Bu çalışmanın amacı, toplumumuzda sıklıkla tüketilen geleneksel Türk içeceklerinin CAD/CAM rezin nano seramik blok materyali üzerindeki renklendirme etkisini analiz etmektir. GEREÇ VE YÖNTEM: Toplam 20 örnek, 12x10x2 mm3 boyutlarında rezin nanoseramik CAD/CAM bloklardan (Cerasmart.GC Corporation, Tokyo, Japonya) kesilerek elde edildi. Tüm örneklerin yüzeyleri 800, 1000 ve 1200 grit silikon karbid zımparalar (3M, St. Paul, ABD) ile cilalandı ve yıkandı. Örnekler rastgele 4 gruba ayrıldı (n=5). Örneklerin 1., 3. ve 7. günlerdeki başlangıç renk değerleri ve zamana bağlı renk değişimleri dental bir spektrofotometre (VITA Easyshade Advance 4.0, Vita Zahnfabrik, Almanya) kullanılarak kaydedildi. İstatistiksel veriler R WRS2 paketi kullanılarak analiz edildi (Wilcox & Schönbrodt, 2015). Anlamlılık düzeyi p<0.050 olarak alındı. BULGULAR: Tüm solüsyonlarda bekletilen örnekler 72 saatin sonunda klinik eşik değeri (ΔE*< 3,3) aşmamıştır. 1 hafta sonra, örneklerdeki en fazla renk değişimi çayda tespit edilirken (ΔE*= 4,40), diğer gruplar arasında anlamlı bir fark bulunamamıştır (ΔE*= 2,08 - 1,02). Test edilen tüm içecekler için örneklerdeki renk değişimleri distile su < şalgam suyu < Türk kahvesi < çay şeklinde sıralanmıştır. SONUÇ: 1 haftalık daldırma sonrasında, Cerasmart rezin nanoseramik blok materyalinin renk stabilitesi çaydan klinik olarak etkilenirken, Türk kahvesi, şalgam suyu ve distile suya daldırılan örneklerde belirgin bir renk değişikliği meydana gelmemiştir.

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Cite This Article

Köroğlu, E. N., Geduk, Ş. E. (2024). The Effect of Some Traditional Beverages on the Colour Stability of the Resin Nanoceramic Material. Uluslararası Diş Hekimliği Bilimleri Dergisi, Cilt: 10 Sayı: 3, 153–158. https://doi.org/10.21306/dishekimligi.1505687

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