Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments

• Autores: Arzu Atay, Banu Karayazgan, Yalçin Özkan, M. Samil Akyil
• Localización: Quintessence International, ISSN-e 0033-6572, Vol. 40, Nº. 7, 2009, págs. 611-611
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • Objective: To investigate the effects of porcelain treatment techniques on the color change of feldspathic porcelain before and after exposure to distilled water, coffee, red wine, and cola and examine the surface texture of the porcelain with field-emission SEM. Materials and Methods: Test specimens were prepared in the form of discs 15 mm in diameter by 2-mm thick and divided into four groups: Naturalglaze, dual-ion exchange, overglaze and polishing. The specimens were prepared according to their group and stored in red wine, coffee, and cola. After removal, the specimens were dipped in distilled water. Color measurements were made with a spectrophotometer, and color differences were determined using the CIE-LAB system. Statistical analysis was made with SPSS 13.5. Results: Immersion time and types of surface treatment were significant factors for color stability (P < .01).