Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments.
OBJECTIVE
To investigate the effects of porcelain treatment techniques on the color change of feldspathic porcelain before and after exposure to distilled water, coffee, red wine, and cola and examine the surface texture of the porcelain with field-emission SEM.


METHODS
Test specimens were prepared in the form of discs 15 mm in diameter by 2-mm thick and divided into four groups: Naturalglaze, dual-ion exchange, overglaze and polishing. The specimens were prepared according to their group and stored in red wine, coffee, and cola. After removal, the specimens were dipped in distilled water. Color measurements were made with a spectrophotometer, and color differences were determined using the CIE-LAB system. Statistical analysis was made with SPSS 13.5.


RESULTS
Immersion time and types of surface treatment were significant factors for color stability (P < .01).
Atay
Arzu
A
Dental Science Department, Haydarpasa Gulhane Military Medical School Academy, Istanbul, Turkey. arzuatay@gmail.com
Karayazgan
Banu
B
Ozkan
Yalcin
Y
Akyil
M Samil
MS
D001628:Beverages; D003069:Coffee; D030221:Cola; D003116:Color; D003124:Colorimetry; D003776:Dental Porcelain; D005505:Food Coloring Agents; D008855:Microscopy, Electron, Scanning; D013499:Surface Properties; D014920:Wine
D003069:Coffee; D005505:Food Coloring Agents; D003776:Dental Porcelain