To examine how the colour stability of various nanoparticle-modified resin-based composite (RBC) materials is affected by beverages (coffee, tea, Cola-Cola and mineral water). The 70 beverage specimens were made from RBCs that had been light-cured and divided into four groups based on NPs: one unaltered control (N0); and three ZrO2 (Zr), TiO2 (Ti) and SiO2 (Si) experimental groups. NP concentrations were used to further divide each experimental group into two subgroups: 3 and 7 weight percents. Before and after six months of immersion, the colour change (E) was measured with a spectrophotometer. One-way ANOVA, Bonferroni’s post-hoc test and E value conversion to National Bureau of Standards (NBS) units were used to compare and analyse the data. After being immersed in the beverages, the light-cured RBCs that had been modified with ZrO2, TiO2 and SiO2 had smaller colour changes than the unmodified group.
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