디지털융복합연구 (Journal of Digital Convergence)

  • 제14권11호
  • /
  • Pages.449-457
  • /
  • 2016
  • /
  • 2713-6434(pISSN)
  • /
  • 2713-6442(eISSN)
한국디지털정책학회 (The Society of Digital Policy and Management)
권호 표지
DOI QR코드

DOI QR Code

과일추출물 처리에 따른 치아수복물의 색조 및 표면변화

Color and surface change of teeth restoration result of treatment of fruit extracts

  • 최은정 (건양대학교 의과학대학 안경광학과) ;
  • 김미진 (건양대학교 의과학대학 치위생학과) ;
  • 김민지 (건양대학교 의과학대학 치위생학과) ;
  • 박민지 (건양대학교 의과학대학 치위생학과) ;
  • 심소연 (건양대학교 의과학대학 치위생학과) ;
  • 오수진 (건양대학교 의과학대학 치위생학과) ;
  • 이아민 (건양대학교 의과학대학 치위생학과) ;
  • 양석준 (건양대학교 의과학대학 안경광학과) ;
  • 강경희 (건양대학교 의과학대학 치위생학과)
  • Choi, Eun Jung (Dept. of Optometry, Collage of Medical Science, Konyang University) ;
  • Kim, Mi-Jin (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Kim, Min-Ji (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Park, Min-Ji (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Shim, So-Yeon (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Oh, Su-Jin (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Lee, Ah-Min (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Yang, Seok-Jun (Dept. of Optometry, Collage of Medical Science, Konyang University) ;
  • Kang, Kyung-hee (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University)
  • 투고 : 2016.09.30
  • 심사 : 2016.11.20
  • 발행 : 2016.11.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 과일즙이 복합레진의 표면부식과 착색에 미치는 영향을 알아보고자 일상적으로 많이 섭취하는 과일 중 산도가 높고 색깔이 있는 포도, 레몬, 오렌지, 자몽, 키위 5종을 선정하고 레진시편을 제작하여 과일즙에 침지하였다. 레진시편은 $37^{\circ}C$에서 과일즙에 3일, 7일 간격으로 침지하였다. 대조군은 과일즙에 침지하지 않은 레진으로 하였다. 시간에 따른 표면의 변화는 주사전자현미경을 이용하여 관찰하였으며 착색정도의 변화는 분광광도계를 이용하여 측정하였다. 주사전자현미경으로 레진의 표면변화를 관찰한 결과, 대조군에 비해 실험군은 표면 입자간의 홈의 크기가 증가하였고 직사각형모양의 막대상의 구조가 생겨났으며 작게 돌출된 돌기상의 입자가 사라지는 양상을 보였다. 분광광도계로 레진의 착색정도를 측정한 결과, 실험군 간의 차이는 포도즙에 침지한 경우 명도가 가장 어두운 것을 볼 수 있었다.

At this study, we select five colorful and high-acid fruits: grape, lemon, orange, grapefruit and kiwi, and we made a composite resin specimen and dipped into fruit juice in order to figure out influence that affects on surface corrosion and coloring. We dipped resin specimen into fruit juice by three-day and seven-day interval at $37^{\circ}C$. Control group used the resin that was not dipped into fruit juice. For surface change according to the time, it was observed by using scanning electron microscopy, and it was measured by using spectrophotometer for change of coloring degree. As a result of surface change of resin by using scanning electron microscopy, furrow size between surface particles increased, and rectangular rod-shape structure was emerged, and small prominent particles on bumps disappeared. As a result of coloring degree of resin by measuring spectrophotometer, a difference between experimental group appears with the darkest brightness in the case where it is dipped into grape extracts.

키워드

참고문헌

  1. Lee E.H, "Functional and evolutionary study on tooth morphology." Master's thesis, Seoul Nationl University. 2009.
  2. Lee YI, Cho IH, LEE JS, "The effect of various foods on the color stability of artificial teeth." J Korean Acad Prosthodon, Vol. 47, pp. 82-90, 2009. https://doi.org/10.4047/jkap.2009.47.1.82
  3. Johansson AK, Sorvari R, Birkhed D. et al, "Dental erosion in deciduous teeth-an in ivo and in vitro study." J Dent, Vol. 29, pp. 333-340, 2001. https://doi.org/10.1016/S0300-5712(01)00029-X
  4. Oh HN, "The Effect of Energy Drink on Enamel Erioson." J Dent Hyg Sci, Vol. 15, pp. 419-423, 2015. https://doi.org/10.17135/jdhs.2015.15.4.419
  5. Imfeld T, "Dental erosion. Definition, classification and links." Eur J Oral Sci, Vol. 48, pp. 529-539, 1998.
  6. Hwang SJ, "Color Change of Food Staining and Bleaching on Composite Resin." J Dent Hyg Sci Vol. 12, pp. 477-485, 2012.
  7. Lenhard M, "Assessing tooth color change after repeated bleaching in vitro with a 10 percent carbamide peroxide gel." J Am Dent Assoc, Vol. 127, pp. 1618-1624, 1996. https://doi.org/10.14219/jada.archive.1996.0097
  8. Jeong YJ, Lim JH, Cho IH, Lim HS, "Color stability of ceromers in three food colorants." J Korean Acad Prosthodon, Vol. 41, pp. 136-147, 2003.
  9. Oysaed H, Ruyter IE, "Water sorption and filler characteristics of composites for use in posterior teeth." J Dent Res, Vol. 65, pp. 1315, 1986. https://doi.org/10.1177/00220345860650110601
  10. Han L, Okamoto A, Fukushima M, Okiji T, "Evaluation of flowable resin composite surfaces eroded by acidic and alcoholic drinks." Dent Mater J, Vol. 27, pp. 455-465, 2008. https://doi.org/10.4012/dmj.27.455
  11. Park JH, "A comparison study on the effects of commercial drinks on bovine enamel." J Dent Hyg Sci, Vol. 9, pp. 557-561, 2009.
  12. Shim JS, Song AH, "A pH measurement study on commercial alcoholic drinks." J Dent Hyg Sci. Vol. 12, pp. 696-701, 2012.
  13. Lee HJ, Hong SJ, Choi CH, "Erosive effect of hangover-curing beverages on enamel surface." J Korean Acad Oral Health. Vol. 37, pp. 119-125, 2013. https://doi.org/10.11149/jkaoh.2013.37.3.119
  14. Johansson AK, Lingstrom P, Imfeld T, Birkhed D, "Influence of drinking method on tooth-surface pH in relation to dental erosion." Eur J Oral Sci, Vol. 112, pp. 484-489, 2004. https://doi.org/10.1111/j.1600-0722.2004.00172.x
  15. Choi DY, Shin SC, "A study on pH of several beverages in Korea." J Korean Acad Oral Health. Vol. 20, pp. 399-410, 1996.
  16. Hyun-Ok Lee, "Effects of sparkling water on the surface of composite resin." Mater's thesis, Chonnam National University. 2016.
  17. Erdemir U, Yildiz E, Eren MM, Ozel S, "Surface hardness of different restorative materials after long-term immersion in sports and energy drinks." Dent Mater J, Vol. 31, pp. 729-736, 2012. https://doi.org/10.4012/dmj.2012-054
  18. Erdemir U, Yildiz E, Eren MM, Ozel S, "Surface hardness evaluation of different composite resin materials: influence of sports and energy drinks immersion after a short-term period." J Appl Oral Sci, Vol. 21, pp. 124-131, 2013. https://doi.org/10.1590/1678-7757201302185
  19. Fatima N, Abidi SY, Qazi FU, Jat SA, "Effect of different tetra pack juices on microhardness of direct tooth colored-restorative materials." Saudi Dent J, Vol. 25, pp. 29-32, 2013. https://doi.org/10.1016/j.sdentj.2012.09.002
  20. Hengtrakool C, Kukiattrakoon B, Kedjarune-Leggat U, "Effect of naturally acidic agents on microhardness and surface micromorphology of restorative materials." Eur J Dent, Vol. 5, pp. 89-100, 2011.
  21. Domingos PA, Garcia PP, Oliveira AL, Palma-Dibb RGl, "Composite resin color stability: influence of light source and immersion media." J Appl Oral Sci, Vol. 19, pp. 204-211, 2011. https://doi.org/10.1590/S1678-77572011000300005
  22. Lee YI, Cho IH, Lee JK, "The effect of various foods on the color stability of artificial teeth." J Korean Acad Prosthodont, Vol. 47, pp. 82-90, 2009. https://doi.org/10.4047/jkap.2009.47.1.82
  23. Hwang SH, "surface micro-hardness and color changes caused by commercial alcoholic drinks on composite resin material." Master's thesis, Chonnam National University. 2010.
  24. Park JW, "Understanding of the color in composite resin." J Kor Acad Cons Dent, Vol. 36, pp. 71-279, 2011.
  25. Jung JE, "The Color Stability of Resin Composite after Exposure to pH Solutions and Immerse into Staining Beverages." doctor's thesis, Pusan Nationl University. 2014.

피인용 문헌

  1. Color Perception under Standard Illuminants D65, TL84, and A with Farnsworth-Munsell 100 Hue Test vol.22, pp.1, 2017, https://doi.org/10.14479/jkoos.2017.22.1.51