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Journals / Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi / 2017 / Cilt: 27 - Sayı: 2

THE EFFECT OF RED WINE ON DISCOLORATION OF TEETH BLEACHED USING DIFFERENT BLEACHING METHODS

FARKLI BEYAZLATMA YÖNTEMLERİ UYGULANMIŞ DİŞLERİN RENKLENMESİNDE KIRMIZI ŞARABIN ETKİSİ

Muhammet KARADAŞ
Sezer DEMİRBUĞA
Nazire Nurdan ÇAKIR
Pages
73–78
Publication Date
2022-10-10
DOI
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AI Summary & Key Takeaways

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

Data were analyzed by One-Way ANOVA, followed by Tukey's test (p

📌 3 Key Takeaways

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Objective & Hypothesis:Aim: To evaluate the influence of red wine on discoloration of teeth bleached using different bleaching methods.
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Key Findings & Data:Then teeth were randomly divided into four groups: (1) In-office bleaching, (2) Home-bleaching, (3) Whitestrips, and (4) Control group (unbleached, n=10).
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Conclusion & Impact:Data were analyzed by One-Way ANOVA, followed by Tukey's test (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Aim: To evaluate the influence of red wine on discoloration of teeth bleached using different bleaching methods. Material and Method: The enamel-dentin samples were obtained from bovine incisors. Then teeth were randomly divided into four groups: (1) In-office bleaching, (2) Home-bleaching, (3) Whitestrips, and (4) Control group (unbleached, n=10). Whitening agents were applied to the samples in the time that their manufacturers specify. After bleaching treatments, the samples in each group were divided into two subgroups. The samples in first subgroup were immersed in red wine for 4 h immediately after bleaching. The samples in second subgroup were immersed in red wine for 4 h 48 h after bleaching. After staining, the samples were polished. The color was measured using spectrophotometer before and after bleaching, after staining, and after polishing the stained samples. Data were recorded based on the CIELAB (L*a*b*) system. Data were analyzed by One-Way ANOVA, followed by Tukey's test (p

Özet

Amaç: Bu in vitro çalışmanın amacı, farklı yöntemlerle beyazlatma yapılmış dişlerin renklenmeleri üzerine kırmızı şarabın etkisini değerlendirmektir. Gereç ve Yöntem: Sığır keser dişlerinden mine-dentin örnekleri elde edildi. Örnekler, beyazlatma yöntemlerine göre rastgele dört gruba ayrıldı: (1) Ofis tipi beyazlatma, (2) Ev tipi beyazlatma, (3) Beyazlatma stripleri, (4) Kontrol grubu (n=10). Beyazlatma ajanları üretici firmaların belirlediği sürelerde örneklere uygulandı. Beyazlatma işleminden sonra örnekler iki alt gruba ayrıldı. Birinci alt gruptaki örnekler beyazlatma işlemlerinden hemen sonra, ikinci alt gruptaki örnekler 48 saat sonra 4 saat boyunca kırmızı şarap içinde bekletildi. Renklendirme işleminden sonra örneklere polisaj yapıldı. Renk ölçümü spektrofotometre ile beyazlatma işleminden önce, beyazlatma işleminden sonra, kırmızı şarapta bekletme işleminden sonra, polisaj işleminden sonra gerçekleştirildi. Veriler CIELAB (L*a*b*) sistemine göre kaydedildi. Elde edilen veriler istatistiksel olarak tek yönlü ANOVA ve Tukey testi ile analiz edildi (p

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Cite This Article

KARADAŞ, M., DEMİRBUĞA, S., ÇAKIR, N. N. (2022). THE EFFECT OF RED WINE ON DISCOLORATION OF TEETH BLEACHED USING DIFFERENT BLEACHING METHODS. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi, Cilt: 27 - Sayı: 2, 73–78. https://ajindex.com/articles/452060

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