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Quintessence Publishing: Journals: QI
Quintessence International

Edited by Eli Eliav

ISSN 0033-6572 (print) • ISSN 1936-7163 (online)

July/August 2009
Volume 40 , Issue 7

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Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments

Yumushan Günay, DDS, PhD/Arzu Atay, DDS, PhD/Yalçin Ozkan, DDS, PhD/M. Samil Akyil, DDS, PhD/Banu Karayazgan, DDS,PhD/Fulya Toksoy, DDS, PhD

PMID: 19626223

Objective: 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 thick 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 less than .01). Conclusions: All surface treatment groups deomonstrated color changes at or below a quantitative level that would be considered clinically acceptable. (Quintessence Int 2009;40:e41–e48)

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