Effect of different beverages on color stability and surface properties of composite resin materials

Basit Öğe Kaydı
dc.authoridKurt, Aysegul/0000-0003-2775-3179
dc.authoridÖzyurt, Esra/0000-0003-4118-0450
dc.authorwosidKurt, Aysegul/HJH-9446-2023
dc.authorwosidÖzyurt, Esra/AAD-5096-2021
dc.contributor.authorOzyurt, Esra
dc.contributor.authorKurt, Aysegul
dc.date.accessioned2024-06-12T10:54:26Z
dc.date.available2024-06-12T10:54:26Z
dc.date.issued2021
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of this in vitro study was to investigate the effect of frequently consumed beverages on the color stability and surface properties of direct and indirect dental composite materials. The two dental composite materials (direct and indirect) and four beverages (distilled water, tea, coffee, cola) were assessed. The specimens were prepared for evaluating monomer conversion, water sorption, and color stability (n = 10) and taking scanning electron and atomic force microscopy images (n = 3). The data were analyzed using independent t-test, Mann-Whitney U test, two-way analysis of variance, and Spearman's correlation (P < .05). Indirect dental composite materials had better monomer conversion, color stability, and surface roughness value when compared to direct dental composite materials (P < .001, P = .002, P = .002, respectively). The control group had lower Delta E-00 values when compared to the tea (P < .001) and coffee (P < .001) groups. There was a negative correlation between monomer conversion and surface roughness (r = -0.481, P = .032). Color stability and surface roughness value of direct dental composite materials differed from indirect dental composite materials after immersed in different beverages. The tested beverages significantly influenced color stability.en_US
dc.description.sponsorshipScientific Research Fund of Trakya University [2019/234]; Trakya Universityen_US
dc.description.sponsorshipThe Scientific Research Fund of Trakya University, Grant/Award Number: 2019/234; Trakya Universityen_US
dc.identifier.doi10.1002/col.22677
dc.identifier.endpage1391en_US
dc.identifier.issn0361-2317
dc.identifier.issn1520-6378
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85105030471en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1382en_US
dc.identifier.urihttps://doi.org/10.1002/col.22677
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19057
dc.identifier.volume46en_US
dc.identifier.wosWOS:000647121600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofColor Research And Applicationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeverageen_US
dc.subjectColor Stabilityen_US
dc.subjectComposite Resinsen_US
dc.subjectMonomer Conversionen_US
dc.subjectSurface Propertiesen_US
dc.subjectWater Sorptionen_US
dc.subjectRestorative Materialsen_US
dc.subjectStain Susceptibilityen_US
dc.subjectCad/Cam Blocksen_US
dc.subjectRoughnessen_US
dc.subjectDiscolorationen_US
dc.subjectTopographyen_US
dc.subjectSolubilityen_US
dc.subjectSorptionen_US
dc.titleEffect of different beverages on color stability and surface properties of composite resin materialsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu