The Journal of Korean Academy of Prosthodontics (대한치과보철학회지)
- Volume 42 Issue 4
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- Pages.344-355
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- 2004
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- 0301-2875(pISSN)
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- 2005-3789(eISSN)
THE EFFECT OF FERMENTED FOODS ON THE COLOR AND HARDNESS CHANGE OF DENTURE BASE ACRYLIC RESINS
발효음식이 의치상레진의 색상 및 표면경도 변화에 미치는 영향
- Jeon, Yeol-Mae (Department of Prosthodontics, College of Dentistry, Dankook University) ;
- Lim, Heon-Song (Department of Prosthodontics, College of Dentistry, Dankook University) ;
- Shin, Soo-Yeon (Department of Prosthodontics, College of Dentistry, Dankook University)
- Published : 2004.08.01
Abstract
Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and
Keywords
- Denture base acrylic resins;
- Discoloration;
- Fermented foods;
- Barcol hardness tester;
- Surface hardness change