The effect of fermented foods on the color and hardness change of denture base acrylic resins.
- Author:
Yeol Mae JEON
1
;
Heon Song LIM
;
Soo Yeon SHIN
Author Information
1. Department of Prosthodontics, College of Dentistry, Dankook University.
- Publication Type:Original Article
- Keywords:
Denture base acrylic resins;
Discoloration;
Fermented foods;
Barcol hardness tester;
Surface hardness change
- MeSH:
Acrylic Resins*;
Beverages;
Capsicum;
Denture Bases*;
Dentures*;
Hardness Tests;
Hardness*;
Humans;
Soy Foods;
Soybeans;
Water
- From:The Journal of Korean Academy of Prosthodontics
2004;42(4):344-355
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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(_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. 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform. 3. Most significant change was shown in Lucitone199., whereas Perform. 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. Lucitone199. has 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. shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of Lucitone199. especially against the habitual intake of fermented foods like soy sauce and red pepper paste.
