원저 : 커피종류에 따른 자가중합형 임시치관용 레진의 색 안정성에 관한 연구

This study is a temporary crowns and the period you want to avoid the exposure of the coffee girl polymerization types is difficult given the temporary tolerance by producing resin. 1. Change of brightness (L*) edge in time increases, distilled water, Americano, Cafelatte, Vanillalatte was reduced to a significant level of brightness (p＜.001). The most significant decrease in brightness of the Americano, which tend to grow out of a Cafelatte, Vanillalatte, which was followed by distilled water. 2. Change of redness (a*) edge in time tend to increase saturation increases, the redness value of Americano, Cafelatte, redness value was a statistically significant difference in distilled water and Vanillalatte (p＜.05) was not significant. 3. Change of yellowness (b*) edge in time tend to increase saturation increases, the yellowness value of Cafelatte, Vanillalatte, Americano, except for distilled water at the saturation of yellowness value were no statistically significant (p＜.05). 4. Change of color difference (□E*) in order of (Americano＞Cafelatte＞Vanillalatte) as time of immersion increases change of color difference appear and no statistically significant (p＜.05). Americano, the edge, since there can be more than chrominance is 3.3 uses station than a Vanillalatte, Cafelatte and discoloration when edge in 28, since even in the one to two difficult to distinguish with the naked eye as a discoloration. It was no difference statistically in color difference (□E*) value in distilled water (p＞.05).