• The Journal of the Korea Contents Association
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• v.18 no.10
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• pp.403-414
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• 2018

The purpose of this study was to investigate the knowledge and satisfaction of tooth bleaching. From June 1st, 2017, 328 patients who visited a dental clinic in Ulsan Metropolitan City for two weeks were asked to do a self - filling questionnaire. As a result of the study, the tooth bleaching satisfaction according to tooth bleaching knowledge was not statistically significant (p<0.05), and the highest(8-10) degree of satisfaction was 3.86 when the knowledge of tooth bleaching was high, and the lowest(0-3) was 3.00. The tooth bleaching satisfaction according to general characteristics was significantly different in age and gender. The score of women were 3.74 and higher than men's 3.11 The tooth bleaching experience and tooth bleaching satisfaction were statistically significant (p <0.05) and professional tooth bleaching (4.41) was higher than OCT bleaching (2.64). Also, when the tooth bleaching was done by the invitation of the hospital, it was higher than the case of experiencing tooth bleaching through media advertising. Therefore, the satisfaction of tooth bleaching is required not only for general characteristics but also for tooth tooth bleaching, and it is influenced by tooth bleaching method and tooth bleaching motivation. These factors may be useful to establish a treatment plan to improve the satisfaction of tooth bleaching.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.10
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• pp.4717-4724
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• 2012

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.