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Article: Influence of food-simulating solutions and surface finish on susceptibility to staining of aesthetic restorative materials

TitleInfluence of food-simulating solutions and surface finish on susceptibility to staining of aesthetic restorative materials
Authors
KeywordsChemicals And Cas Registry Numbers
Issue Date2005
PublisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/jdent
Citation
Journal Of Dentistry, 2005, v. 33 n. 5, p. 389-398 How to Cite?
AbstractObjectives. To determine the degree of surface staining of resin-based composites (RBCs) and glass-ionomer cements (GICs) after immersion in various stains and food-simulating solutions (FSS). Methods. Six tooth-coloured restorative materials were used: a light-cured microfilled RBC (Durafil, Kulzer), a light-cured microglass RBC (Charisma, Kulzer), a polyacid-modified RBC (F2000, 3M/ESPE), a conventional GIC (Fuji IX, GC) and two resin-modified GICs (Fuji II LC, GC; Photac Fil, 3M/ESPE). Disk-shaped specimens were prepared and tested with either a matrix finish or polished using wet silicon carbide papers up to 2000 grit. All specimens were immersed in 37°C distilled water for 1 week, followed by three different FSS (water, 10% ethanol, Crodamol GTCC) and five stains (red wine, coffee, tea, soy sauce and cola) for a further 2 weeks. Three specimens of each material for each stain were tested. Colour coefficients (CIE L* a* b*) were measured by a spectrophotometer after each treatment. The change in colour (ΔE n) was calculated using the formula: ΔEn= [(ΔLn+(Δan)2+(Δb n)2]1/2 Results. Distilled water caused no perceptible colour change as tested by ANOVA and Tukey's tests. The effect of surface finish on staining was not statistically significant (P>0.05). There was no strong interaction between FSS and stains or between FSS and materials. There was a strong interaction between surface and material, and stain and material (P<0.001). Conclusions. All materials were susceptible to staining by all stains especially coffee, red wine and tea; Fuji IX showed the least susceptibility and F2000 the greatest. © 2004 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/90756
ISSN
2015 Impact Factor: 3.109
2015 SCImago Journal Rankings: 1.029
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBagheri, Ren_HK
dc.contributor.authorBurrow, MFen_HK
dc.contributor.authorTyas, Men_HK
dc.date.accessioned2010-09-17T10:07:49Z-
dc.date.available2010-09-17T10:07:49Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Dentistry, 2005, v. 33 n. 5, p. 389-398en_HK
dc.identifier.issn0300-5712en_HK
dc.identifier.urihttp://hdl.handle.net/10722/90756-
dc.description.abstractObjectives. To determine the degree of surface staining of resin-based composites (RBCs) and glass-ionomer cements (GICs) after immersion in various stains and food-simulating solutions (FSS). Methods. Six tooth-coloured restorative materials were used: a light-cured microfilled RBC (Durafil, Kulzer), a light-cured microglass RBC (Charisma, Kulzer), a polyacid-modified RBC (F2000, 3M/ESPE), a conventional GIC (Fuji IX, GC) and two resin-modified GICs (Fuji II LC, GC; Photac Fil, 3M/ESPE). Disk-shaped specimens were prepared and tested with either a matrix finish or polished using wet silicon carbide papers up to 2000 grit. All specimens were immersed in 37°C distilled water for 1 week, followed by three different FSS (water, 10% ethanol, Crodamol GTCC) and five stains (red wine, coffee, tea, soy sauce and cola) for a further 2 weeks. Three specimens of each material for each stain were tested. Colour coefficients (CIE L* a* b*) were measured by a spectrophotometer after each treatment. The change in colour (ΔE n) was calculated using the formula: ΔEn= [(ΔLn+(Δan)2+(Δb n)2]1/2 Results. Distilled water caused no perceptible colour change as tested by ANOVA and Tukey's tests. The effect of surface finish on staining was not statistically significant (P>0.05). There was no strong interaction between FSS and stains or between FSS and materials. There was a strong interaction between surface and material, and stain and material (P<0.001). Conclusions. All materials were susceptible to staining by all stains especially coffee, red wine and tea; Fuji IX showed the least susceptibility and F2000 the greatest. © 2004 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier Ltd. The Journal's web site is located at http://www.elsevier.com/locate/jdenten_HK
dc.relation.ispartofJournal of Dentistryen_HK
dc.subjectChemicals And Cas Registry Numbersen_HK
dc.subject.meshAnalysis of Varianceen_HK
dc.subject.meshCoffeeen_HK
dc.subject.meshColaen_HK
dc.subject.meshColoren_HK
dc.subject.meshColorimetryen_HK
dc.subject.meshCompomersen_HK
dc.subject.meshComposite Resinsen_HK
dc.subject.meshDental Restoration, Permanenten_HK
dc.subject.meshEthanolen_HK
dc.subject.meshFooden_HK
dc.subject.meshGlass Ionomer Cementsen_HK
dc.subject.meshResins, Syntheticen_HK
dc.subject.meshSolutionsen_HK
dc.subject.meshSoy Foodsen_HK
dc.subject.meshSurface Propertiesen_HK
dc.subject.meshTeaen_HK
dc.subject.meshTriglyceridesen_HK
dc.subject.meshWineen_HK
dc.titleInfluence of food-simulating solutions and surface finish on susceptibility to staining of aesthetic restorative materialsen_HK
dc.typeArticleen_HK
dc.identifier.emailBurrow, MF:mfburr58@hku.hken_HK
dc.identifier.authorityBurrow, MF=rp01306en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.jdent.2004.10.018en_HK
dc.identifier.pmid15833394-
dc.identifier.scopuseid_2-s2.0-17044403813en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-17044403813&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume33en_HK
dc.identifier.issue5en_HK
dc.identifier.spage389en_HK
dc.identifier.epage398en_HK
dc.identifier.isiWOS:000228886600005-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridBagheri, R=8635819700en_HK
dc.identifier.scopusauthoridBurrow, MF=7005876730en_HK
dc.identifier.scopusauthoridTyas, M=7006088443en_HK

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