Perceptual and quantitative analysis of discoloration of orthodontic elastomeric chains by food

The objectives of this study were to use a digital camera to measure the discoloration of orthodontic elastomeric chains in various immersion solutions over different time periods and to determine the valid acceptability tolerances for color changes in orthodontic elastomeric chains by surveying dig...

Full description

Saved in:
Bibliographic Details
Published in:BMC oral health 2023-02, Vol.23 (1), p.124-124, Article 124
Main Authors: Chung, Hyun-Joo, Lim, Sun-Ah, Lim, Ho-Kyung, Jung, Seok-Ki
Format: Article
Language:English
Subjects:
Acceptability threshold
Coffee
Color
Composite materials
Composite Resins
Dentists
Digital cameras
Digital quantitative analysis
Discoloration
Elastomeric chain
Elastomers
Food chains
Health aspects
Humans
Immersion
Materials Testing
Orthodontics
Quantitative analysis
Services
Software
Surface Properties
Teeth
Visual analysis
Wine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objectives of this study were to use a digital camera to measure the discoloration of orthodontic elastomeric chains in various immersion solutions over different time periods and to determine the valid acceptability tolerances for color changes in orthodontic elastomeric chains by surveying digital photographs. Orthodontic elastomeric chains were applied to the maxillary anterior teeth of nine typodont models. The models were divided into three groups and immersed in the curry, coffee, and wine solutions. The digital images of the elastomeric modules were captured and processed using commercial software after 30 min of immersion, thrice a day, for 28 days. The differences in color changes ([Formula: see text]), depending on the type of immersion solution and period, were analyzed using a repeated-measures analysis of variance (ANOVA) test. A web-based survey questionnaire was randomly distributed to 50 respondents for a visual analysis of the elastomeric chain discoloration. The relationship between the surveying score and [Formula: see text] value was analyzed using Spearman's correlation coefficient. The perceptibility and acceptability of elastomeric chain discoloration ([Formula: see text]) based on the type of immersion solutions and periods were analyzed using a regression model. Significant differences were observed in the discoloration of the elastomeric power chain depending on the immersion solution and period. The amount of discoloration was highest in curry, followed by coffee and wine (P 
ISSN:1472-6831
1472-6831
DOI:10.1186/s12903-023-02825-2