title: Effect of colored beverages on the color stability of feldspathic porcelain subjected to various surface treatments.
abstract: 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).
authors.affiliation: Dental Science Department, Haydarpasa Gulhane Military Medical School Academy, Istanbul, Turkey. arzuatay@gmail.com
authors.forename: Arzu
authors.initials: A
authors.lastname: Atay
authors.forename: Banu
authors.initials: B
authors.lastname: Karayazgan
authors.forename: Yalcin
authors.initials: Y
authors.lastname: Ozkan
authors.forename: M Samil
authors.initials: MS
authors.lastname: Akyil
mesh_terms: 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
chemical_list: D003069:Coffee; D005505:Food Coloring Agents; D003776:Dental Porcelain