Examinando por Materia "Pigmented beverages"

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Acceso abierto
Effect of pigmenting beverages on the color stability of composite resins. In vitro study. Lima - Peru. 2021
(Universidad Privada Norbert Wiener, 2021-10-26) Huarcaya Cahuana, Marialejandra; Huamani Caquiamarca, Yuliana Esther
The aim of this research was to determine the effect of pigmented beverages on the color stability of composite resins. Three pigmented beverages (Coca-Cola, red wine, and Red Bull) were used to induce color variation in resins, which were previously molded into discs with a 10mm diameter and 2mm thickness. The initial color of the discs was identified using a visual method and a Vita Classical colorimeter, which has a numerical scale to assess each color tone, ranging from 1 to 16, representing the color scale from B1 to C4. Once the colors of each resin disc were identified, they were separated into groups, and each group was immersed in a container with a different pigmented beverage. The resin discs remained in the containers for 15 days, with the beverage being replaced every 24 hours with an identical one. After 15 days, the resin discs were removed, rinsed with plenty of water, and dried with air before their color was recorded again using the visual method. The data were tabulated and processed using ANOVA statistical analysis. The results showed that the composite resin Tetric N-Flow varied 3.3 ± 1.83 with Coca-Cola, 5 ± 0.0 with Red Bull, and 10.7 ± 2.5 with red wine. The composite resin Tetric N-Ceram varied 0.7 ± 1.83 with Coca-Cola, 1.4 ± 0.84 with Red Bull, and 10.4 ± 2.8 with red wine. Finally, the composite resin Filtek Bulk Fill varied 1.0 ± 0.0 with Coca-Cola, 0.7 ± 0.48 with Red Bull, and 7.8 ± 3.22 with red wine. It was concluded that red wine caused the greatest color variation compared to the other pigmented beverages.