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
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | BMC Oral Health (Q1) | ||
| Dergi ISSN | 1472-6831 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2022 |
| Kabul Tarihi | 28-04-2022 | Yayınlanma Tarihi | 14-05-2022 |
| Cilt / Sayı / Sayfa | 22 / 1 / 180–192 | DOI | 10.1186/s12903-022-02206-1 |
| Makale Linki | http://dx.doi.org/10.1186/s12903-022-02206-1 | ||
| UAK Araştırma Alanları |
Protetik Diş Tedavisi
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| Özet |
| BackgroundThe aim of this study is to evaluate the color stability of hybrid ceramics stored in different combinations of beverages that are routinely consumed.MethodsThe 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.ResultsWhen the solution groups were examined, significant color changes were … |
| Anahtar Kelimeler |
| Beverages | CIEDE 2000 | Color stability | Hybrid ceramic | Profilometer | Spectrophotometer |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 22 |
| Scopus | 28 |
| Google Scholar | 44 |