التفاصيل البيبلوغرافية
| العنوان: |
Assessment of the Susceptibility of Aesthetic Orthodontic Brackets to Discoloration |
| المؤلفون: |
Konrad Malkiewicz, Aleksandra Jastrzebska, Anna Janas-Naze, Wojciech Boryczko, Jakub Bartczak |
| المصدر: |
Coatings; Volume 12; Issue 8; Pages: 1080 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2022 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
orthodontic, brackets, discoloration |
| الوصف: |
The high aesthetic value of orthodontic appliance elements during treatment constitutes an important factor for an increasing number of adult patients. The aim of this study was to determine whether food dyes could significantly affect the color of both plastic and ceramic orthodontic brackets. Four brands of orthodontic brackets were investigated in the present study. Twenty-five samples of each kind were prepared. Five brackets of each series were stored in pure water, coffee, black tea and red wine for 1 h, 24 h, 7 days and 14 days. Total color change ΔE* of the samples was analyzed after storage with the use of the SpectroShade dental spectrophotometer (MHT, Verona, Italy) according to the CIE L*a*b* color scale. Correlations between bracket brand, kind of food dye and intensity of color change at the significance level p = 0.05 were investigated. After 1 and 24 h of incubation, water had the least influence on the color change of aesthetic orthodontic brackets, and tea had the greatest effect (p = 0.05). After 7 and 14 days of incubation of the samples, water still remained the environment influencing ΔE* change to the smallest extent, whereas storage in red wine changed the color of brackets to the significantly (p = 0.05) highest degree. The degree of discoloration of the assessed brackets depended on the type of material and the storage time in the environment of the individual food dyes (p = 0.05). The results of the present study show that, in the event of contact with food dyes, aesthetic orthodontic brackets discolor, the intensity of which can be influenced by the materials they are made of, the kind of food dye and the time of samples’ storage. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Surface Coatings for Biomedicine and Bioengineering; https://dx.doi.org/10.3390/coatings12081080 |
| DOI: |
10.3390/coatings12081080 |
| الاتاحة: |
https://doi.org/10.3390/coatings12081080 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.F8CCA5A4 |
| قاعدة البيانات: |
BASE |