Examinando por Materia "Staining beverages"

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Acceso abierto
In vitro study on the color stability of two dental resins (Omnichroma Y Z350XT) against three pigmenting beverages (coffee, coca cola and chicha morada) most consumed by the population of Lima. Lima Peru. 2021
(Universidad Privada Norbert Wiener, 2022-05-06) Baños Chaparro, Mirka Fiorella; Vergara Pinto, Brenda Roxana
The aim of this study was to compare the color stability of two dental resins exposed to three commonly consumed staining beverages in the population of Lima. Two resins were used for aesthetic zone restorations (Omnichroma and Z350XT), and three staining beverages (coffee, Coca-Cola, and purple corn drink). The resins were formed into discs with a diameter of 10 mm and a thickness of 2 mm, using a mold where increments of 2 mm of resin were added until the required disc dimensions were achieved. Once the resin discs were made, the initial color was checked using the Vita classical color guide, and this information was recorded on the data collection sheet. In total, 30 discs of each resin type were made, with 10 discs for each beverage studied, for a total of 60 discs. The beverages were then prepared in separate jars, with 40 ml of each substance poured into a different jar. The resin discs were submerged in the beverages for 15 days, with the beverage being replaced after 7 days with the same substance. After 15 days, the discs were removed, rinsed, and dried, and the color was measured again, with the data recorded on the data sheet.
Acceso abierto
Influence of pigmenting beverages on the staining of aesthetic orthodontic elastomers: in vitro study, year 2021
(Universidad Privada Norbert Wiener, 2021-11-15) Alcandré Garcés, Stephie; Velasquez Velasquez, Roxana Pilar
The objective of this study was to evaluate the influence of staining beverages on the discoloration of aesthetic orthodontic elastomers in an in vitro study in 2021. The methodological design was experimental and longitudinal. Materials and Methods: Two commercial brands of transparent aesthetic orthodontic elastomers, American Orthodontics and Morelli, were evaluated. The sample consisted of 80 elastomers, 40 per brand, divided into four groups of 10 samples for each staining beverage: Coca-Cola, coffee, and chicha, with 10 samples for the control group (distilled water). The color of each sample was individually measured using a spectrophotometer before being immersed in the substances. Measurements were repeated after 24 and 72 hours of immersion at 37°C, after washing the samples with distilled water and drying them with paper towels. The Lab* values were applied to the CIELab formula to calculate the total color alteration. Results: The chicha beverage showed the highest staining potential in both brands, followed by coffee. At 72 hours, greater color alteration was observed for all beverages. The Morelli brand exhibited greater color alteration compared to American Orthodontics. Conclusions: There is a significant difference in the influence of different staining beverages on the discoloration of aesthetic orthodontic elastomers (p<0.05), with chicha morada being the most pigmented, followed by coffee, and Coca-Cola having the least effect. Regarding exposure time, significant differences were found (p<0.05) in color alteration at 24 and 72 hours for both brands. Additionally, significant differences between brands were observed (p<0.05), with Morelli being more prone to discoloration.