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      Influence of food-simulating solutions and surface finish on susceptibility to staining of aesthetic restorative materials.

      Journal of Dentistry

      Wine, Triglycerides, Tea, Surface Properties, Soy Foods, Solutions, Resins, Synthetic, Glass Ionomer Cements, Food, Ethanol, Dental Restoration, Permanent, Composite Resins, Compomers, Colorimetry, Color, Cola, Coffee, Analysis of Variance

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          To determine the degree of surface staining of resin-based composites (RBCs) and glass-ionomer cements (GICs) after immersion in various stains and food-simulating solutions (FSS). Six tooth-coloured restorative materials were used: a light-cured microfilled RBC (Durafil, Kulzer), a light-cured microglass RBC (Charisma, Kulzer), a polyacid-modified RBC (F2000, 3M/ESPE), a conventional GIC (Fuji IX, GC) and two resin-modified GICs (Fuji II LC, GC; Photac Fil, 3M/ESPE). Disk-shaped specimens were prepared and tested with either a matrix finish or polished using wet silicon carbide papers up to 2000 grit. All specimens were immersed in 37 degrees C distilled water for 1 week, followed by three different FSS (water, 10% ethanol, Crodamol GTCC) and five stains (red wine, coffee, tea, soy sauce and cola) for a further 2 weeks. Three specimens of each material for each stain were tested. Colour coefficients (CIE L* a* b*) were measured by a spectrophotometer after each treatment. The change in colour (DeltaEn) was calculated using the formula: DeltaEn=[(DeltaLn+(Deltaa(n))2+(Deltab(n))2]1/2. Distilled water caused no perceptible colour change as tested by ANOVA and Tukey's tests. The effect of surface finish on staining was not statistically significant (P>0.05). There was no strong interaction between FSS and stains or between FSS and materials. There was a strong interaction between surface and material, and stain and material (P<0.001). All materials were susceptible to staining by all stains especially coffee, red wine and tea; Fuji IX showed the least susceptibility and F2000 the greatest.

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