• Title/Summary/Keyword: change of color

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THE COLOR CHANCE OF DENTURE BASE RESINS BY COFFEE (커피에 의한 의치상 레진의 색 변화에 관한 연구)

  • Han Sang-Hoon;Dong Jin-Keun;Jin Tai-Ho
    • The Journal of Korean Academy of Prosthodontics
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    • v.31 no.4
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    • pp.523-531
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    • 1993
  • The purpose of this study was to investigate the color change of denture base resins by coffee. Denture base resins for this study were Triad VLG Denture Base (Dentsply, York Div. U.S.A.), Premium Super-20 (Lang Dental Mfg. Co., Inc., U.S.A.) for denture base, Toughron Rebase (Miki Chemical Prod., Kyoto, Japan), Jet Repair Acrylic (Lang Dental Mfg. Co., Inc., U.S.A.), Triad Reline (Dentsply, fork Div. U.S.A.) and Tokuso Rebase (Tokuyama Soda Co., Ltd., Japan) for denture rebase. Twenty specimens of each denture base resin were made and polished. The color of specimens was measured by colorimeter (Model Tc-6FX, Tokyo Denshoku Co. Japan), and they were stored in coffee for three weeks and then color changes were measured. The obtained results were as follows : 1. The L*, a*, b* and the E*ab values of all denture base resins were changed after three weeks. 2. The amount of color change on L*, a*, b* and the E*ab value of each specimens showed different patterns. 3. The b* values of Triad Reline materials were changed more than the other materials. 4. The E*ab values of Triad Denture Base materials were changed more than the other materials.

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Comparative Study on the Color Stability of Temporary Prosthetic Materials for Dental CAD-CAM (치과 CAD-CAM용 임시 수복재의 색 안정성 비교 연구)

  • Lee, Hye-Eun;Kim, Won-Soo;Kim, Jung-suk;Lee, Ju-hee;Won, Seuck-Jae
    • Journal of Technologic Dentistry
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    • v.38 no.3
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    • pp.165-173
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    • 2016
  • Purpose: This study was conducted to examine the color stability of temporary prosthetic materials for dental CAD-CAM. Method: 2 kinds of existing acrylic resin temporary filling materials and 2 kinds of polymer prosthetic materials for dental CAD-CAM were used for testing, and five specimens respectively were absorbed in soy sauce, red pepper paste, and coffee. A Chroma Meter was used as analysis equipment. The color change of the specimens was observed to calculate ${\Delta}E$ value throughout 2 days, 3 days, 4 days, and 5 days and this was analyzed and the following result was obtained. Results: Snap's ${\Delta}E$ value was bigger than Vipi block(p<0.05). Red pepper paste had the largest impact on the color change of resin(${\Delta}E$), followed by soy sauce and coffee(p<0.000). With the passage of time, ${\Delta}E$ value was inversely(-) related and decreased somewhat(p<0.000).

Effects of Residual Phosphorus Content on color Reversion and Storage Stability of Corn Germ Oil (잔류 인함량이 옥배유의 변색및 저장안정성에 미치는 영향)

  • 김종승;이근보;이미숙
    • Journal of Food Hygiene and Safety
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    • v.12 no.2
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    • pp.107-110
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    • 1997
  • To examine the effects of residual phosphorus content on color reversion and storage stability of corn germ oil, the changes of Lovibond total color and stability of oxidation were determined according to the different storage periods at room and incubating temperature, respectively. The residual phosphorus content and storage temperature had the synergistic effect on color reversion during short time storage. The extent of color change was the greatest when oils were stored for 1.0∼1.5 years at room temperature and thereafter gradually tended to reverse color reversion. It is supposed that the double bonds of carotenoids in oils were oxidized and then turned to the volatiles such as epoxide, ionone, and etc. In contrast, the residual phosphorus content increased oxidation stability of oils. The residual phosphorus content was closely correlated with the color reversion and storage stability, respectively.

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THE EFFECT OF FERMENTED FOODS ON THE COLOR AND HARDNESS CHANGE OF DENTURE BASE ACRYLIC RESINS (발효음식이 의치상레진의 색상 및 표면경도 변화에 미치는 영향)

  • Jeon, Yeol-Mae;Lim, Heon-Song;Shin, Soo-Yeon
    • The Journal of Korean Academy of Prosthodontics
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    • v.42 no.4
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    • pp.344-355
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    • 2004
  • Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

A Study on the Apartment color based on Korean Traditional Color (전통색채를 도입한 한국형 아파트 외장 색채에 관한 제안 -한국형 아파트를 중심으로-)

  • 이강일;김현주;이상락
    • Archives of design research
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    • v.12 no.3
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    • pp.249-254
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    • 1999
  • The constituent element of the city is various and extensive, but buildings are representation of it. A cllaracter of building have evaluation to form, color, volume, but the color is the most effective element to change of the city. Therefore, important of the studies on tile color of the city get on the increase. The purpose of this study was to present a line of apartment color, based on the traditional color.

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A Study on direction of LED Lighting Color development through analysis of the Daylighting (자연광 분석을 통한 LED조명색채 개발 방향)

  • Yang, Jung-Soon;Lee, Mi-Yeon
    • Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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    • v.26 no.11
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    • pp.9-19
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    • 2012
  • The purpose of this study is to present the direction of LED lighting development to give people a comfortable feeling. For about 2 years, the database of daylighting color has been built by daylighting measurement and analysing hourly, monthly and seasonal change in daylighting colors. Finally, changes of color coordinates were drawn as a graph and it presented as the LED lighting color development indicator through the relationship with Plankian locus. This methodology is expected to contribute to the development fields of the LED lighting color.

The Microbiological and Sensorial Properties of frozen bibimbap namul during storage (저장기간에 따른 냉동 비빔밥 나물의 미생물학적, 관능적 특성)

  • 한영실;박지영
    • Korean journal of food and cookery science
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    • v.17 no.2
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    • pp.149-155
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    • 2001
  • Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

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STRUCTURAL CHANGE OF TEETH EXPOSED TO VARIOUS TEMPERATURE RANGE (온도변화(溫度變化)에 따른 치질(齒質)의 구조적변화(構造的變化))

  • Yoon, Soo-Han
    • Restorative Dentistry and Endodontics
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    • v.2 no.1
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    • pp.50-54
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    • 1976
  • 16 healthy teeth extracted have been selected and their color and structural change have been observed at the fixed temperatures of $200^{\circ}F$., $400^{\circ}F$., $600^{\circ}F$., and $800^{\circ}F$. respectively at the intervals of 10min. 30min and 60min. The results were as follows: 1) $200^{\circ}F$ Groop: At the 60 minutes interval, crown surface shows pattern simliars to mottled teeth and roots take on light yellowish colar and interglobular dentin tends to be rough. 2) $400^{\circ}C$ Groop: at the 30 minutes interval, cracks begin to show in the direction of long axis of the teeth and crown surface have been observed on the verge of fracture at the 60 minutes interval. 3) $600^{\circ}F$ Groop: Crowns take on grayish-white color thoroughout 10, 30 and 60 minutes intervals and roots reveal black color. Moreover the seperation of enamel from dentin has been confirmed at the 60 minutes interval and inner dentin has changed black. 4) $800^{\circ}F$ Groop: Crowns take on the same grayish-white color as at the $600^{\circ}F$ at the 10, 30 and 60 minutes intervals and roots reveal gray color at the 30 and 60 minutes intervals, while parts of the crown have fractured at the 10 minutes interval. Inner dentin has turned gray at the 60 minutes interval.

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Color Changes according to the Extraction Condition of Caesalpinia sappan Dyestuff II (소목 염료의 추출조건이 색상에 미치는 영향 II)

  • Jeon, Hee-Young;Choi, Se-Min;Ahn, Jeong-Hoo;Jeon, Dong-Won
    • Journal of Fashion Business
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    • v.13 no.2
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    • pp.145-153
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    • 2009
  • By introducing chitosan treatment prior to dyeing, examination was given to the effect of chitosan coated on the surface of fabrics on the color change of dyed fabric based on th e change of ${\Delta}E$, a*, and b* values. At the same time, the dyeing mechanism of Caesalpinia sappan dyestuff was predicted by the investigation of the change of air-permeability ac cording to the chitosan treatment. The change of elution was investigated by the examination of the elution of metallic ions employed as mordants after soaking dyed fabrics in the solution of alkaline perspiration ba sed upon the fact that chitosan carries excellent absorption ability toward metallic ions.

A study on the change of traditional colors in modern women's Hanbok (현대 여자 한복에 나타난 전통 색상의 변화에 관한 연구)

  • Park, Eunju
    • The Research Journal of the Costume Culture
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    • v.30 no.5
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    • pp.631-655
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    • 2022
  • Modern Hanbok tends to use new colors based on traditional colors and their symbolic meanings. In addition to the traditional colors, various expressions have been increased, it is necessary to consider the color and color trend used in modern clothing. This study focused on the period 2011 - 2020 and analyzed the main color and coloring method of top and skirt by year with 450 data from a total of 81 wedding magazines. The results of examining the characteristics of traditional colors during the target period are as follows. First, the main color of the Jeogori showed a distribution of various colors in the first half, but the main color of the skirt concentrated on black, white and light pink in the second half. Second, while the use of blue and green systems decreased, Dang-ui color changed to warm yellow, green, and red systems. The Baeja used plain dark white in the first half; however in the latter half, they changed to white or accented colors. The one-piece used various colors in the first half, but only black and white appeared in the second half. Third, in the upper and lower colors of Hanbok, the blue-red color, the traditional contrast color of the first half, decreased significantly in the second half. The appearance rate of proximity for the complementary color harmony of white-red color and the adjacent color harmony of white-blue increased.