콤포지트 레진의 음식물에 따른 착색과 미백에 따른 색 변화

This study evaluate the influence of food staining food and bleaching on the color (CIELAB) and reflectivity of two-way (anterior & posterior) composite resin and flowable composite resin, There were 6 immersion media: kimchi, red pepper paste, blueberry, tea, curry and distilled water, A total of 36 specimens (11x11x2 mm) were prepared and immersed in each immersion media for 8 days at 37oC. Their color and reflectivity measured with the spectrophotometer at baseline and every 24 hours. Data from the color change and reflectivity were collected and subjected to statistical analysis by ANOVA, ANCOVA and RM-ANOVA. Curry showed the highest influence on color change and blueberry on brightness (p＜ 0.001) on both resins. Bleaching after polishing made color change more than polishing or bleaching independently on two-way (anterior & posterior) composite resin, but not on flowable composite resin. It was suggested cleaning the mouth after taking curry and blueberry be needed to maintain the original color of composite resin.