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dc.contributor.authorKarayazgan, Banu
dc.contributor.authorGunay, Yumushan
dc.contributor.authorAtay, Arzu
dc.contributor.authorAkyil, M. Samil
dc.contributor.authorToksoy, Fulya
dc.contributor.authorOzkan, Yalcin
dc.date.accessioned2021-03-02T20:21:42Z
dc.date.available2021-03-02T20:21:42Z
dc.date.issued2009
dc.identifier.citationGunay Y., Atay A., Ozkan Y., Akyil M. S. , Karayazgan B., Toksoy F., "Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments", QUINTESSENCE INTERNATIONAL, cilt.40, sa.7, 2009
dc.identifier.issn0033-6572
dc.identifier.otherav_019a0c8b-eb7b-484c-895a-fcff4c77a6ee
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/7045
dc.description.abstractObjective: 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 think 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, or 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 L * a * b 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). Conclusions: All surface treatment groups deomonstrated color change at or below a quantitative level that would be considered clinically acceptable. (Quintessence Int 2009; 40: e41-e48)
dc.language.isoeng
dc.subjectTıp
dc.subjectDiş Hekimliği
dc.subjectDİŞ HEKİMLİĞİ, ORAL CERRAHİ VE TIP
dc.subjectKlinik Tıp
dc.subjectKlinik Tıp (MED)
dc.subjectSağlık Bilimleri
dc.titleEffect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments
dc.typeMakale
dc.relation.journalQUINTESSENCE INTERNATIONAL
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume40
dc.identifier.issue7
dc.contributor.firstauthorID192749


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