Effects of Different Types of Ramen Sauce on Bovine Tooth Discoloration
0
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth.Methods: Healthy bovine teeth were selected, and cutting discs were used to produce 60 specimens (5×5×3 mm), with 15 specimens distributed per county. Three types of ramen (buldak, chacharoni black bean sauce, and ottogi curry noodle) were used as the experimental group, and water was used as the negative control group. Tooth tone measurement was performed using a spectrophotometer (CM-700d) to measure the color before and after 1 (3 h 44 min), 2 (7 h 28 min), 3 (11 h 12 min), and 4 weeks (14 h 56 min). Analysis of the color tone change was performed using Statistical Package for the Social Sciences version 28. Results: In the experimental group, there was a significant color tone change before and after immersion. L* indicated the largest change in black bean sauce ramen, a* indicated buldak ramen, and b* indicated the largest change in curry ramen. The amount of color change (∆E*) was the largest in curry ramen, followed by buldak and black bean sauce ramens. The results of the post-hoc analysis showed significant differences between all groups except buldak and black bean sauce ramens. Conclusion: All three types of ramen revealed significant color change before and after immersion, and curry ramen showed the largest amount of color change among them.
Abstract
Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth.Methods: Healthy bovine teeth were selected, and cutting discs were used to produce 60 specimens (5×5×3 mm), with 15 specimens distributed per county. Three types of ramen (buldak, chacharoni black bean sauce, and ottogi curry noodle) were used as the experimental group, and water was used as the negative control group. Tooth tone measurement was performed using a spectrophotometer (CM-700d) to measure the color before and after 1 (3 h 44 min), 2 (7 h 28 min), 3 (11 h 12 min), and 4 weeks (14 h 56 min). Analysis of the color tone change was performed using Statistical Package for the Social Sciences version 28. Results: In the experimental group, there was a significant color tone change before and after immersion. L* indicated the largest change in black bean sauce ramen, a* indicated buldak ramen, and b* indicated the largest change in curry ramen. The amount of color change (∆E*) was the largest in curry ramen, followed by buldak and black bean sauce ramens. The results of the post-hoc analysis showed significant differences between all groups except buldak and black bean sauce ramens. Conclusion: All three types of ramen revealed significant color change before and after immersion, and curry ramen showed the largest amount of color change among them.
참고문헌 (24)
- 최준선, "주관적으로 인지한 구강건강문제와 구강건강관련 삶의 질과의 연관성", 대한구강보건학회지, 34(3), pp.411~421 (2010), 대한예방치과·구강보건학회
- 이병진, "2.6% 및 2.9% 과산화수소를 배합한 치아부착대의 치면색조변화효과 및 안전성에 관한 실용실험연구", 대한구강보건학회지, 28(1), pp.161~175 (2004), 대한예방치과·구강보건학회
- 정도희, "착색치아와 치아미백에 미치는 프로폴리스의 효과", Journal of Apiculture, 27(2), pp.155~161 (2012), 한국양봉학회[DOI]
- 장향아, "불소 도포가 미백 처리된 치아의 색변화에 미치는 영향", 대한치과보철학회지, 47(3), pp.257~265 (2009), 대한치과보철학회[DOI]
- 최은정, "콤포지트 레진의 음식물에 따른 착색과 미백에 따른 색 변화", 치위생과학회지, 12(5), pp.477~485 (2012), 한국치위생과학회
- 김은희, "자가 미백 처치 기간 중 커피 종류별 적용이 치아 착색에 미치는 영향", 한국치위생학회지, 10(6), pp.955~963 (2010), 한국치위생학회
- 남설희, "미백치약 사용에 따른 효과와 다양한 pH 음료의 재착색 평가", 치위생과학회지, 13(2), pp.191~196 (2013), 한국치위생과학회
- 최은정, "과일추출물 처리에 따른 치아수복물의 색조 및 표면변화", 디지털융복합연구, 14(11), pp.449~457 (2016), 한국디지털정책학회[DOI]
- 강현경, "한국전통발효음식과 전문가 치아미백을 시행한 자연치의 색조변화와의 관련성", 한국산학기술학회논문지, 13(10), pp.4717~4724 (2012), 한국산학기술학회[DOI]
- 전열매, "발효음식이 의치상레진의 색상 및 표면경도 변화에 미치는 영향", 대한치과보철학회지, 42(4), pp.344~355 (2004), 대한치과보철학회
- 민신기, "디자인 원리를 기저로 한 패키지디자인 비교 연구 -2019년 국내 매출 상위 라면 제품을 중심으로-", 조형미디어학, 23(4), pp.116~124 (2020), 한국일러스아트학회[DOI]
- "Nongshim: History of Ramyun"[URL]
- 연지영, "성인 남녀에서 라면 섭취에 따른 대사적 지표 평가 : 2013~2014 국민건강영양조사 자료를 이용하여", Journal of Nutrition and Health, 49(4), pp.247~257 (2016), 한국영양학회
- 신승철, "당도와 점도를 이용한 식품의 치아우식유발지수 산출", 대한치과의사협회지, 54(10), pp.752~764 (2016), 대한치과의사협회[DOI]
- 구효진, "치아 미백술 후 기호 음료 섭취가 색조 환원에 미치는 영향 :1년 추적조사", 대한구강보건학회지, 40(1), pp.55~60 (2016), 대한예방치과·구강보건학회
- 신명숙, "성인의 구강건강인식과 구강보건지수와 관계", 치위생과학회지, 12(6), pp.607~616 (2012), 한국치위생과학회
- 김석필, "교정치료 시 브라켓 부착 및 제거에 따른 치아색 변화", 대한치과교정학회지, 36(2), pp.114~124 (2006), 대한치과교정학회
- Choi JY, "Effect of bleaching on human teeth and reduced treatment on negative influence-review", J Korean Soc Dent Hyg, 6, pp.481~493 (2006)
- Seghi RR, "Spectrophotometric analysis of color differences between porcelain systems", J Prosthet Dent, 56, pp.35~40 (1986)[DOI]
- Ruyter IE, "Color stability of dental composite resin materials for crown and bridge veneers", Dent Mater, 3, pp.246~251 (1987)[DOI]
- Eldiwany M, "Color stability of light-cured and post-cured composites", Am J Dent, 8, pp.179~181 (1995)
- Shotwell JL, "Color stability of longterm soft denture liners", J Prosthet Dent, 68, pp.836~838 (1992)[DOI]
- 이영일, "여러가지 음식물에 따른 인공치의 색 안정성에 관한 연구", 대한치과보철학회지, 47(1), pp.82~90 (2009), 대한치과보철학회[DOI]