• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.955-963
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• 2010

Objectives : The purpose of this study was to examine effect of the application of different types of coffee on teeth stain during home bleaching. Methods : Twenty five premolars that were extracted within the past month and healthy without any signs of dental caries or restorations were collected and divided into five groups. The teeth of a control group were bleached everyday for two weeks, and the teeth of four experimental groups were bleached everyday for two weeks and then deposited respectively in four different types of coffee solution: brewed coffee, black coffee, coffee with sugar, and coffee with sugar and cream. Afterwards, the color of the teeth of the four experimental groups was checked by a shade pilot. Results : As a result, there were significant differences in the change of lightness and color according to the blending type with the lapse of time during home bleaching. Concerning changes in lightness and hue, there were the largest differences in the control group and the experimental group deposited in coffee with sugar and cream, followed by coffee with sugar, black coffee and brewed coffee. When the extent of change in lightness and hue was investigated after home bleaching, the experimental group deposited in coffee with sugar and cream was stained the least, and the experimental group deposited in brewed coffee was stained the most. Conclusions : In conclusion, the intake of coffee that is the cause of stain should be reduced during bleaching, and in case of having a cup of coffee, it's advisable to have coffee with cream.

• Journal of the Korean Society of Visualization
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• v.15 no.2
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• pp.16-20
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• 2017

A coffee-ring effect is from capillary flow by different evaporation rate across the droplet. The capillary flow tends particles to accumulate at the edges of the droplet and makes the ring-shaped stain pattern. These coffee-ring formation and suppression of coffee-ring have been a critical role in printing and coating technologies. In this study, we present the experimental study on coffee-ring effect of silver nanowire inside the evaporating sessile droplet. Size and concentration effect of nanowires at coffee-ring effect has been investigated. From the coffee-ring, we observed the regimes of connected rings and disconnected ones and measure the resistivity of single ring pattern with different nanowire length.

• Journal of Physiology & Pathology in Korean Medicine
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• v.34 no.4
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• pp.191-200
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• 2020

The purpose of this pilot study was to examine the effect of tongue color change due to food ingestion on tongue diagnosis by both Korean Medicine doctors and digital tongue diagnosis system. In order to obtain objective and quantitative data, we used digital camera to collect the data. Prior to our investigation, we conducted a brief survey of 26 Korean Medicine doctors and found out that tongue diagnosis is frequently used and food-stained tongue could be commonly observed in clinics. Depending on their color, viscosity, and amount of intake, various foods caused stains with different colors and thicknesses. Also, duration and amount of food stain on tongue were different from person to person. Since coffee-stained tongue was the most frequently observed one in clinics according to the survey, we used coffee to evaluate the effect of food-stained tongue on tongue diagnosis. Korean Medicine doctors tended to interpret coffee-stained tongue as having yellow tongue coat but their judgement on tongue body color did not differ in spite of the coffee stains. Meanwhile, tongue diagnosis system algorithm tended to judge coffee-stained tongue as having normal but yellowish tongue coat and reddish tongue body. Altogether, food color on tongue can influence tongue diagnosis outcomes. Further research is needed in order to develop more efficient tongue diagnosis algorithm and digital medical service system.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.41 no.1
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• pp.37-46
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• 2017

Thermal Marangoni flow has been observed inside droplets on heated surfaces, finally resulting in a coffee stain effect. This study aims to visualize and control the thermal Marangoni flow by employing periodic vertical vibration. The variations in the contact angle and internal volume of the droplet as it evaporates is observed by using a combination of continuous light and a still camera. With regard to the internal velocity, the particle image velocimetry system is applied to visualize the internal thermal Marangoni flow. In order to estimate the internal temperature gradient and surface tension on the surface of a droplet, the theoretical model based on the conduction and convection theory of heat transfer is applied. Thus, the internal velocity increases with an increase in plate temperature. The flow directions of the Marangoni and gravitational flows are opposite, and hence, it may be possible to control the coffee stain effect.

• Journal of dental hygiene science
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• v.13 no.2
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• pp.191-196
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• 2013

The purpose of this study was to evaluate the tooth brightening of whitening dentifrice and to determine the tooth stain level over 20 days depending on beverages that have various pH values after using whitening dentifrice. Thirty teeth were randomly divided into two groups. Group 1 was provided with a whitening dentifrice for 3 minutes and group 2 was treated with a control dentifrice for 3 minutes thrice a day for four weeks. All teeth were photographed using a digital imaging system under a stereomicroscope (magnification, ${\times}10$). After four weeks, the ten teeth were immersed in the tea solution, another of ten teeth were immersed in the orange juice and the other of the teeth were immersed in the coffee solution. Three solutions were renewed each day for the appropriate groups. Stain development was monitored under a stereomicroscope daily over 20 days period by immersion of teeth in a tea, juice, coffee solution at room temperature ($25^{\circ}C$) in individual container. Whitening dentifrice gave a statistically higher value of overall color change as compared to control dentifrice after 21 days (p<0.05). Stain level of whiten tooth immersed in orange juice was the grestest overall color change, but there was not statistically significant difference (p>0.05). On the other hand, stain level of whiten tooth immersed in coffee and green tea showed a statistically significant difference after 15 days and 5 days, respectively (p<0.05). Tooth immersed in green tea was higher negative value than control dentifrice. The tooth using whitening dentifrice was shown to be effectively whiter color than control dentifrice. However, stain level by orange juice, coffee and green tea has a strong staining effect.

• Journal of dental hygiene science
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• v.23 no.3
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• pp.236-244
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• 2023

Background: The size of the tooth whitening market and toothpaste market is increasing worldwide. The purpose of this in vitro study is to confirm and compare the coffee stain removal effects of commercial whitening toothpaste in sound and demineralized teeth, respectively. Methods: A total of 112 flat permanent bovine teeth specimens were manufactured. Half of the surface of the specimen was coated with an acid-resistant varnish and deposited in an artificial demineralizing solution for 65 hours. The varnish applied to half of the specimen was removed and deposited in a coffee solution for 96 hours to induce coloring. Two control and five experimental group toothpastes for teeth whitening were selected and the main components were investigated. Toothbrushing was performed 50, 100, and 150 times for each toothpaste group. A total of four images were obtained: before the start and after 50, 100, and 150 times of brushing to obtain the lightness (L^*) values of the sound and the demineralized tooth surfaces. The difference in the average value between toothpaste groups at each treatment period was analyzed by one-way ANOVA. The difference in the L^* average value according to the number of the brushing was analyzed by repeated measure ANOVA. Results: All toothpastes in the seven groups contained abrasive agents and had different ingredients for each product. Compared to before brushing, the L^* value changed significantly in all toothpaste groups after brushing 50 times (p<0.05). This was common in both the sound and demineralized teeth surfaces. Demineralized teeth had significantly lower L^* values at all brushing times than that in sound teeth (p<0.05). Conclusion: The effect of whitening teeth was different for each toothpaste. Demineralized teeth were more likely to cause coloration than sound teeth, and the coloration was not removed well.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.379-379
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• 2013

본 논문에서는 Normal ink jetting 공법으로 OTFT를 제작할 때 coffee stain effect에 의해서 반도체 소자의 특성이 저하되는 것을 극복하기 위해서 동일한 위치에 동일한 부피로 Droplet을 형성하는 Multiple ink jetting 공법을 통해 TIPS pentacene 결정의 Morphology와 전기적 특성이 어떻게 변화하는지 알아 보았다. Multiple ink jetting의 drop 횟수가 증가할수록 coffee stain effect에 의해서 형성된 가운데 영역의 Dendrite grain이 점점 작아지다가 7 Drops 이후로는 Big grain 만 남게 되었다. Active layer의 표면 Roughness는 drop 횟수가 증가할수록 낮아지다가 일정 count 이후로는 다시 높아지는 것을 확인할 수 있었다. 전계 이동도(mobility)는 drop 횟수가 증가할수록 커지다가 일정 count 이후로는 saturation되는 것을 확인할 수 있었다. Multiple ink jetting에 의해서 만들어진 OTFT 소자의 전계 이동도(mobility)는 1 drop과 10 drops에서 각각 0.0059, 0.036 cm2/Vs 로 6배 정도 차이가 있었다. 이것은 첫 drop에 의해 만들어진 가운데 Dendrite grain 영역이 Multiple ink jetting을 반복하면서 점점 작아지게 되어 사라지고 두꺼운 Grain 영역만 남게 된 것으로 판단된다. Vth 와 On/Off ratio는 1 drop과 10 drops에서 각각 -3 V, -2 V 그리고 $3.3{\times}10^3$, $1.0{\times}10^4$를 보였다. OTFT의 substrate로 Flexible한 polyethersulfone (PES) 기판을 사용하였고, 절연체로 Spin coating된 Poly-4-vinylphenol (PVP)가 사용되었으며, Gate 및 Source/Drain 전극은 Au를 50 nm 두께로 증착하였다. Channel의 width와 length는 각각 100 um, 40 um 였고, Gate 전극 위에 Active layer를 형성한 Bottom gate 구조로 제작되었다. Ink jet으로 제작된 TIPS pentacene의 결정성은 x-ray diffraction (XRD)와 광학 현미경으로 분석하였고 Thickness profile은 알파스텝 측정기를 이용하였으며, OTFT의 전기적 특성은 Keithley-4,200을 사용하여 측정하였다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.7 s.250
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• pp.663-670
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• 2006

The presented study aims to investigate the colloidal droplet deposition caused by evaporation of the liquid. In the numerical analysis, the evaporation is carried out by using different evaporation function intended to obtain different shape of solute deposition. In the experiment, the colloidal droplets of different solvents are placed on a glass plate and the surface profiles are measured after drying the solvents of the droplets to investigate the effect of the solvent evaporation on the final deposition profile. Comparing the surface profiles obtained under different conditions, the optimum drying conditions of colloidal droplets are, determined to obtain uniform surface profiles. The numerical results showed that ring-shaped deposition of solute was formed at the edge of the droplet due to the coffee stain effect and the height of the ring was reduced at the lower evaporation rate. The experiments showed that the boiling point of a solvent was critical to the surface uniformity of the deposition profile and the mixture of solvents with different boiling points influenced the uniformity as well.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.31 no.6 s.261
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• pp.558-565
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• 2007

Many studies of microdroplet evaporation from solid surfaces were made with priority given to inkjet printing and dye painting techniques. The objective of these studies is how to evaporate a droplet quickly and uniformly. Also it is necessary to prevent evaporation of a droplet to observe cells in a droplet generated through cell-patterning. In general, an identical volume of a water droplet on hydrophobic surfaces evaporates slower than that on hydrophilic surfaces. In this study, we observe the evaporation process of a droplet on various hydrophobic surfaces and calculated the evaporation rate considering the droplet geometry such as contact angle and height. This study also proposes a new model based on the fact that evaporation mode at the edge of a droplet is different from that at the outer surface of a droplet as the contact angle changes during evaporation. Finally, we reveal the cause fur the increase of evaporation flux and show that the ratio of edge evaporation to total evaporation increases with time.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.1
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• pp.82-90
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• 2009

Statement of problem: Recently, as patients' expectation and interest for esthetics are increasing, concerns of esthetic restoration for removable dentures as well as fixed prosthodontics are also increasing. And the color stability of artificial teeth will affect a long term success rate of the denture. But the stain or discoloration of these artificial teeth as well as denture resin has caused esthetic problem. Purpose: This study was designed to evaluate the influence on color stability of artificial teeth when soy sauce, red pepper paste and coffee which many Koreans have eaten were applied. Material and methods: For artificial teeth type(Endura $Anterio^{(R)}$, Physio $Duracross^{(R)}$, Trubyte $Biotone^{(R)}$) selected for the study, 10 specimens each were soaked into individual beakers of soy sauce, red pepper paste, coffee and distilled water. And $L^*$, $a^*$, $b^*$ value were measured for evaluation of the color difference (${\Delta}E^*$) with spectrophotometer on the 1 day, 1 week, 2 weeks, 4 weeks and 8 weeks after immersion. Results: 1. ${\Delta}E^*$ value of artificial teeth which were soaked in soy sauce and coffee was various according to soaking periods. However there was significant difference between Trubyte $Biotone^{(R)}$ and Physio $Duracross^{(R)}$ in red pepper paste regardless of soaking period(P<.05). 2. Except for 8 weeks of Endura $Anterio^{(R)}$, 4 weeks and 8 weeks of Physio $Duracross^{(R)}$, artificial teeth soaked in red pepper paste regardless of the type had significant difference of ${\Delta}E^*$ value compared with other groups (P<.05). 3. $a^*$, $b^*$ value of Endura $Anterio^{(R)}$ and Trubyte $Biotone^{(R)}$ which were soaked in red pepper paste had significant difference compared with the value of other group(P<.05). Conclusion: Red pepper paste had the greatest effect on color difference of artificial tooth. Physio $Duracross^{(R)}$ showed relatively less color difference than Trubyte $Biotone^{(R)}$ and Endura $Anterio^{(R)}$. But as ${\Delta}E^*$ difference were all less than 3.3, these artificial resin teeth seemed appropriate for clinical use.