@article{article_1505687, title={The Effect of Some Traditional Beverages on the Colour Stability of the Resin Nanoceramic Material}, journal={Journal of International Dental Sciences (Uluslararası Diş Hekimliği Bilimleri Dergisi)}, volume={10}, pages={153–158}, year={2024}, DOI={10.21306/dishekimligi.1505687}, author={Köroğlu, Elif Nur and Geduk, Şükriye Ece}, keywords={CAD/CAM, Resin Nano Ceramics, Traditional Beverages}, abstract={Aim: The aim of this study was to analyse the colouring effect of traditional Turkish beverages, which are frequently consumed in our society, on CAD/CAM resin nano ceramic block Material. Methods: A total of 20 samples were used resin nanoceramic CAD/CAM blocks (Cerasmart.GC Corporation, Tokyo, Japan) with dimensions of 12x10x2 mm3 . The surfaces of all samples were polished with 800, 1000 and 1200 grit silicon carbide abrasives (3M, St. Paul, USA) and rinsed. The specimens were randomly divided into 4 groups (n=5). The initial color values and time dependent color changes of the samples on 1st, 3rd and 7th days were recorded using a dental spectrophotometer (VITA Easyshade Advance 4.0, Vita Zahnfabrik, Germany). Statistical data were analysed using with the R WRS2 package (Wilcox & Schönbrodt, 2015). Significance level was taken as p <0.050. Results: The samples kept in all solutions did not exceed the clinically discolouration (ΔE* < 3.3) at the end of 72 hours. After 1 week, the most colour change in the samples was detected in tea (ΔE*= 4,40), while no significant difference was found between the other groups (ΔE*= 2,08 - 1,02). The colour changes in the samples were ranked as distilled water < turnip juice < Turkish coffee < tea. Conclusıon: After 1 week of immersion, the colour stability of Cerasmart resin nanoceramic block material was clinically affected by tea, while no noticeable colour change occurred in the other groups.}, number={3}, publisher={Zonguldak Bulent Ecevit University}