Enamel susceptibility to red wine staining after 35 percent hydrogen peroxide bleaching
J. appl. oral sci
; 16(3): 201-204, May-June 2008. ilus, tab
Article
en En
| LILACS, BBO
| ID: lil-483154
Biblioteca responsable:
BR28.1
ABSTRACT
Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fishers PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments.
Palabras clave
Texto completo:
1
Índice:
LILACS
Asunto principal:
Blanqueamiento de Dientes
/
Esmalte Dental
/
Peróxido de Hidrógeno
Límite:
Animals
Idioma:
En
Revista:
J. appl. oral sci
Asunto de la revista:
ODONTOLOGIA
Año:
2008
Tipo del documento:
Article