Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments

Gunay Y., Atay A., Ozkan Y., Akyil M. S., Karayazgan B., Toksoy F.

QUINTESSENCE INTERNATIONAL, cilt.40, sa.7, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Sayı: 7
  • Basım Tarihi: 2009
  • Dergi Adı: QUINTESSENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • İstanbul Üniversitesi Adresli: Evet

Özet

Objective: To investigate the effects of porcelain treatment techniques on the color change of feldspathic porcelain before and after exposure to distilled water, coffee, red wine, and cola and examine the surface texture of the porcelain with field-emission SEM. Materials and Methods: Test specimens were prepared in the form of discs 15 mm in diameter by 2-mm think and divided into four groups: Naturalglaze, dual-ion-exchange, overglaze, and polishing. The specimens were prepared according to their group and stored in red wine, coffee, or cola. After removal, the specimens were dipped in distilled water. Color measurements were made with a spectrophotometer, and color differences were determined using the CIE L * a * b system. Statistical analysis was made with SPSS 13.5. Results: Immersion time and types of surface treatment were significant factors for color stability (P < .01). Conclusions: All surface treatment groups deomonstrated color change at or below a quantitative level that would be considered clinically acceptable. (Quintessence Int 2009; 40: e41-e48)