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과일추출물 처리에 따른 치아수복물의 색조 및 표면변화

Color and surface change of teeth restoration result of treatment of fruit extracts

  • 최은정 (건양대학교 의과학대학 안경광학과) ;
  • 김미진 (건양대학교 의과학대학 치위생학과) ;
  • 김민지 (건양대학교 의과학대학 치위생학과) ;
  • 박민지 (건양대학교 의과학대학 치위생학과) ;
  • 심소연 (건양대학교 의과학대학 치위생학과) ;
  • 오수진 (건양대학교 의과학대학 치위생학과) ;
  • 이아민 (건양대학교 의과학대학 치위생학과) ;
  • 양석준 (건양대학교 의과학대학 안경광학과) ;
  • 강경희 (건양대학교 의과학대학 치위생학과)
  • Choi, Eun Jung (Dept. of Optometry, Collage of Medical Science, Konyang University) ;
  • Kim, Mi-Jin (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Kim, Min-Ji (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Park, Min-Ji (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Shim, So-Yeon (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Oh, Su-Jin (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Lee, Ah-Min (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University) ;
  • Yang, Seok-Jun (Dept. of Optometry, Collage of Medical Science, Konyang University) ;
  • Kang, Kyung-hee (Dept. of Dental Hygiene, Collage of Medical Science, Konyang University)
  • 투고 : 2016.09.30
  • 심사 : 2016.11.20
  • 발행 : 2016.11.28

초록

본 연구에서는 과일즙이 복합레진의 표면부식과 착색에 미치는 영향을 알아보고자 일상적으로 많이 섭취하는 과일 중 산도가 높고 색깔이 있는 포도, 레몬, 오렌지, 자몽, 키위 5종을 선정하고 레진시편을 제작하여 과일즙에 침지하였다. 레진시편은 $37^{\circ}C$에서 과일즙에 3일, 7일 간격으로 침지하였다. 대조군은 과일즙에 침지하지 않은 레진으로 하였다. 시간에 따른 표면의 변화는 주사전자현미경을 이용하여 관찰하였으며 착색정도의 변화는 분광광도계를 이용하여 측정하였다. 주사전자현미경으로 레진의 표면변화를 관찰한 결과, 대조군에 비해 실험군은 표면 입자간의 홈의 크기가 증가하였고 직사각형모양의 막대상의 구조가 생겨났으며 작게 돌출된 돌기상의 입자가 사라지는 양상을 보였다. 분광광도계로 레진의 착색정도를 측정한 결과, 실험군 간의 차이는 포도즙에 침지한 경우 명도가 가장 어두운 것을 볼 수 있었다.

At this study, we select five colorful and high-acid fruits: grape, lemon, orange, grapefruit and kiwi, and we made a composite resin specimen and dipped into fruit juice in order to figure out influence that affects on surface corrosion and coloring. We dipped resin specimen into fruit juice by three-day and seven-day interval at $37^{\circ}C$. Control group used the resin that was not dipped into fruit juice. For surface change according to the time, it was observed by using scanning electron microscopy, and it was measured by using spectrophotometer for change of coloring degree. As a result of surface change of resin by using scanning electron microscopy, furrow size between surface particles increased, and rectangular rod-shape structure was emerged, and small prominent particles on bumps disappeared. As a result of coloring degree of resin by measuring spectrophotometer, a difference between experimental group appears with the darkest brightness in the case where it is dipped into grape extracts.

키워드

참고문헌

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피인용 문헌

  1. Color Perception under Standard Illuminants D65, TL84, and A with Farnsworth-Munsell 100 Hue Test vol.22, pp.1, 2017, https://doi.org/10.14479/jkoos.2017.22.1.51