• The Journal of Advanced Prosthodontics
• /
• v.9 no.5
• /
• pp.387-393
• /
• 2017

PURPOSE. Beverages may affect the translucency of esthetic dental restorative materials.The aim of the present study was to investigate the effects of coffee and red wine on the translucency of a PICN material with two translucency levels, and finished with different methods. MATERIALS AND METHODS. 2M2 high translucent and translucent VITA Enamic hybrid ceramic blocks were investigated. Rectangular specimens with the dimensions of $12mm{\times}14mm{\times}2mm$ were prepared. The specimens were finished and polished with different methods as suggested by the manufacturer. The translucency parameters of the specimens were evaluated before and after 24 hours, 7 days, and 28 days immersion in distilled water, coffee and red wine. Translucency parameters were measured using a portable spectrophotometer. RESULTS. At the end of 28 days, there was no statistically significant difference between the groups of specimens kept in coffee (P>.05). In the red wine groups, there was a statistically significant difference between the control group and all other groups (P<.05) at the end of 28 days. CONCLUSION. The translucency of hybrid ceramic for a restoration may not be important regarding the effects of coffee on translucency change because the specimens with different translucencies and finishing methods that were immersed to coffee had similar translucency parameters at the end of 28 days. The translucency of hybrid ceramic may be important in the case of red wine, however, since the results showed that highly translucent specimens exposed to red wine demonstrated better translucency parameters than specimens made from translucent blocks at the end of 28 days.

• Korean Journal of Optics and Photonics
• /
• v.24 no.6
• /
• pp.318-323
• /
• 2013

Digital holographic microscopy allows optical path difference measurement. Optical path difference depends on both the refractive index and the morphology of the sample. When interference fringes are very closely spaced, the phase data contain high frequencies where $2{\pi}$ ambiguities cannot be resolved. The immersion testing method, which is a transmission test while the sample is immersed in liquid, is very effective in reducing high frequency fringes in transmission measurements so that large dynamic range testing is possible for a non-null configuration. We developed a digital holographic microscope using liquid that can measure the high numerical aperture aspheric morphology of a sample. This system provides highly precise three-dimensional information on the sample. By improving the experimental method, choosing liquids which have similar refractive index to the sample, we can measure more accurate three-dimensional information on the samples.

• Korean Journal of Food Science and Technology
• /
• v.38 no.6
• /
• pp.742-750
• /
• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.