Results: 219

Estabilidade de cor de diferentes sistemas cerâmicos fresados no CAD/CAM e polidos com diferentes métodos

A descoloração ou perda de translucidez dos materiais cerâmicos usados em odontologia ainda hoje é um problema, especialmente pelo comprometimento estético. Com o objetivo de comparar a estabilidade de cor, blocos de dissilicato de lítio (IPS e.max CAD HT) e de silicato de lítio reforçado com zir...

Color stability and degree of conversion of amine-free dual cured resin cement used with two different translucencies of lithium disilicate ceramics

Braz. dent. sci; 26 (2), 2023
Objective: The present study aims to evaluate the color stability and degree of conversion of amine-free dual cured resin cement compared to light cured and amine-containing dual cured resin cements used with two different translucencies of thin esthetic restorations. Material a...

Effect of Ozonated Water on the Color Stability of Denture Teeth and Heat Polymerized Acrylic Base Resin

Abstract Objective: To determine the effect of ozonated water on the color stability of denture tooth and denture bases. Material and Methods: Thirty denture base discs consisting of 15 Acropars and 15 ProBase Hot specimens with the dimensions of 40 × 5 mm were prepared. Fifteen denture teeth in shade...

Effects of black tea tooth staining previously to 35% hydrogen peroxide bleaching

Braz. j. oral sci; 22 (), 2023
Aim: To determine if the artificial staining with black tea (BT) influences the enamel microhardness before in-office bleaching and if BT staining is necessary to evaluate the efficacy of bleaching with 35% hydrogen peroxide Methods: Enamel/dentin blocks were randomized into groups according to the stain...

Racismo e construção da carreira: estratégias de enfrentamento adotadas por universitários negros

Psicol. ciênc. prof; 43 (), 2023
O racismo é um fenômeno que impacta a vida da população negra, direcionando-a para uma condição de marginalização social, inclusive profissionalmente. Diante disso, o presente estudo, qualitativo, objetivou analisar as estratégias de enfrentamento ao racismo adotadas por universitários negros d...

Changes in the properties of bulk-fill resins under conditions of gastroesophageal reflux and bulimia

Braz. j. oral sci; 22 (), 2023
Aim: Evaluate the roughness, microhardness and color change of different Bulk Fill resins when submitted to the condition of gastroesophageal reflux and bulimia. Methods: 60 specimens (n = 10) of Bulk-Fill composite resins were made: M1 – Filtek™; M2 – Tetric N-Ceram and M3 – OPUS, through a matr...

The influence of the CIELAB parameters on the perception of color after the use of whitening toothpastes

Braz. j. oral sci; 21 (), 2022
Aim: To evaluate the influence of the parameters L* a* b* on the variation of the color of bovine tooth enamel submitted to artificial darkening, after simulated brushing, with whitening toothpastes containing blue covarine. Methods: To undertake this study in vitro, 60 specimens (SP) were divided into 6...

Color and translucency stability of CAD/CAM restorative materials

Braz. j. oral sci; 21 (), 2022
Aim: This study assessed the color and translucency stability of a polymer infiltrated ceramic network (PICN) and compared it with a resin composite (RC) and a feldspathic ceramic (FEL). Methods: Disc-shaped samples of a PICN (Vita Enamic), a feldspathic ceramic (Vitablocks Mark II), and a resin composit...

Reproducibility and comparison between methods for gingival color evaluation: a validation study

Braz. j. oral sci; 21 (), 2022
Aim This study aims to evaluate and validate the sensibility and the level of agreement between different gingival color measures obtained by a spectrophotometer (SPECTRO) and a photography (PHOTO) method. Methods Among 40 patients, the color was measured 2 mm apical to the gingival margin by CIE L*, ...

Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica

Arch. latinoam. nutr; 72 (3), 2022
Introduction: Rice is a staple food in Costa Rica representing almost 24 % of the total calorie intake in the diet. Consumers have become more quality conscious about the rice consumed, so producers need to focus on the quality of rice along with production. Objective: The aim of this study was to invest...