Color stability of hybrid ceramics exposed to beverages in different combinations
Yazarlar (2)
Doç. Dr. Kaan YERLİYURT
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Işıl SARIKAYA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
|
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | BMC Oral Health |
| Dergi ISSN | 1472-6831 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2022 |
| Cilt No | 22 |
| Sayı | 1 |
| Sayfalar | 180 / 192 |
| DOI Numarası | 10.1186/s12903-022-02206-1 |
| Makale Linki | http://dx.doi.org/10.1186/s12903-022-02206-1 |
| Özet |
| Background: The aim of this study is to evaluate the color stability of hybrid ceramics stored in different combinations of beverages that are routinely consumed. Methods: The specimens were prepared with resin nano-ceramic (Lava Ultimate, 3M Espe, USA) and hybrid ceramic (Vita Enamic, Vita Zahnfabrik, Germany). The specimens were aged in a thermocycler machine for 10,000 cycles. They were stored in different combinations of beverages (water, tea, coke, coffee, red wine, pomegranate juice, and turnip juice) for 12 + 12 h. Surface roughness measurements were performed using a profilometer. The specimen colors were measured using a spectrophotometer. The color values (L-a-b) of the specimens and mean surface roughness values (Ra) were recorded at the end of the 1st (D1), 7th (D7), 14th (D14) and 28th (D28) d. Results: When the solution groups were examined, significant color changes were observed in the Lava coffee-tea, Enamic coffee-tea, Lava coffee-wine, and Enamic coffee-wine groups compared with the other groups (p < 0.01). Except for the samples in the Lava coffee-wine 28th day (D28) and Enamic coffee-wine 28th day (D28) groups, more color changes were observed in the Lava samples than in the Enamic samples across all groups and periods. Conclusion: Greater color changes (except for the samples stored in coffee-wine) were observed in the Lava samples than in the Enamic samples across all groups and periods. It was observed that the coffee-tea and coffee-wine beverage combinations produced the greatest color change in hybrid ceramics within the limitations of this study. |
| Anahtar Kelimeler |
| Beverages | CIEDE 2000 | Color stability | Hybrid ceramic | Profilometer | Spectrophotometer |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 18 |
| SCOPUS | 24 |
| Google Scholar | 36 |