The effect of drinks on color stability and surface roughness of nanocomposites

Autor:	Ana Karina Maciel de Andrade, Rosangela Marques Duarte, Fábia Danielle Sales Cunha Medeiros e Silva, Sônia Saeger Meireles, Maria Luísa de Alencar e Silva Leite
Rok vydání:	2014
Předmět:	Wine Nanocomposite Materials science nanocomposite Composite number Surface finish Acai Juice Color stability Distilled water surface roughness drinks Surface roughness Original Article Composite material General Dentistry
Zdroj:	European Journal of Dentistry
ISSN:	1305-7464 1305-7456
DOI:	10.4103/1305-7456.137640
Popis:	Objective: The aim was to evaluate the color and surface roughness of nanoparticle (C1) and nanohybrid (C2) composites after immersion in distilled water, acai juice, grape juice and red wine and repolishing. Materials and Methods: After recording the initial surface roughness and color, the specimens were divided into four groups according to the storage solution. The specimens were reassessed after immersion for 1, 2, 4, 8, and 12 weeks and after repolishing. Results: The results showed that after 2 weeks, there were statistically significant changes in color of both resins in all groups, with the exception of the specimens stored in distilled water (P > 0.05). Only 12 weeks of immersion in red wine changed the roughness of composite C1 (P = 0.009). Conclusions: Red wine produced the greatest color change in nanocomposites, followed by grape juice. Acai juice made the color unacceptable clinically only after 12 weeks. Repolishing reduced the color change in all groups.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19bd324aed7baf2ebbc8165be32bfc5d https://doi.org/10.4103/1305-7456.137640 Zobrazit plný text záznamu