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http://dx.doi.org/10.5762/KAIS.2012.13.10.4717

The Relation between Korean Traditional Fermented Food and Discoloration on Bleached Tooth  

Kang, Hyun-Kyung (Department of Dental Hygiene, Silla University)
Lim, Hyun-Ju (Department of Dental Hygiene, Youngsan University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.10, 2012 , pp. 4717-4724 More about this Journal
Abstract
This study is to examine the relation between Korean fermented food and discoloration on teeth, which have undergone profession tooth whitening. The color change of natural tooth, which has undergone professional tooth whitening, is objectively measured by dental colorimeter after being immersed in Korean fermented food for certain period. The tooth specimens used in this study are 30 pieces and measured 30 times per one tooth, 900 times totally by dental colorimeter ShadeEye NCC$^{(R)}$ Dental Chroma Meter. As a result of analyzing the collected data by using PASW(statistical package) 18.0, the significant difference is found (p<0.001) in lightness and yellowness before and after of professional tooth whitening. The lightness and yellowness after immersion is changed (p<0.001) according to time. As a result of examining the degree of discoloration based on type of fluids, the similar difference is indicated (p=0.001, p<0.001 1,2 and 3 weeks after getting professional tooth whitening. As a result, Korean traditional fermented food influences on discoloration on bleached tooth depended on the duration of immersion and the type of fluids. However, this study failed to represent internal oral condition accurately therefore the results of this study could be altered by the internal oral condition, frequency of consumption of food, and the management oral hygiene.
Keywords
Korean traditional fermented food; Tooth bleaching; Tooth color;
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