Effects of Different Types of Ramen Sauce on Bovine Tooth Discoloration
10.17135/jdhs.2023.23.1.20
- Author:
Ha-Eun KIM
1
;
Hee-Jung LIM
;
Hyeon-Gyeong NOH
;
Hye-Min BAE
;
Hye-Young LEE
;
Do-Seon LIM
Author Information
1. Department of Dental Hygiene, College of Health Science, Eulji University, Seongnam 13135, Korea
- Publication Type:RESEARCH ARTICLE
- From:
Journal of Dental Hygiene Science
2023;23(1):20-28
- CountryRepublic of Korea
- Language:English
-
Abstract:
Background:This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth.
Methods:Healthy bovine teeth were selected, and cutting discs were used to produce 60 specimens (5×5×3 mm), with 15 specimens distributed per county. Three types of ramen (buldak, chacharoni black bean sauce, and ottogi curry noodle) were used as the experimental group, and water was used as the negative control group. Tooth tone measurement was performed using a spectrophotometer (CM-700d) to measure the color before and after 1 (3 h 44 min), 2 (7 h 28 min), 3 (11 h 12 min), and 4 weeks (14 h 56 min). Analysis of the color tone change was performed using Statistical Package for the Social Sciences version 28.
Results:In the experimental group, there was a significant color tone change before and after immersion. L* indicated the largest change in black bean sauce ramen, a* indicated buldak ramen, and b* indicated the largest change in curry ramen. The amount of color change (ΔE*) was the largest in curry ramen, followed by buldak and black bean sauce ramens. The results of the post-hoc analysis showed significant differences between all groups except buldak and black bean sauce ramens.
Conclusion:All three types of ramen revealed significant color change before and after immersion, and curry ramen showed the largest amount of color change among them.
