NDLI: Perceptual and quantitative analysis of discoloration of orthodontic elastomeric chains by food

Content Provider	Springer Nature : BioMed Central
Author	Chung, Hyun-Joo Lim, Sun-Ah Lim, Ho-Kyung Jung, Seok-Ki
Abstract	The objectives of this study were to use a digital camera to measure the discoloration of orthodontic elastomeric chains in various immersion solutions over different time periods and to determine the valid acceptability tolerances for color changes in orthodontic elastomeric chains by surveying digital photographs. Orthodontic elastomeric chains were applied to the maxillary anterior teeth of nine typodont models. The models were divided into three groups and immersed in the curry, coffee, and wine solutions. The digital images of the elastomeric modules were captured and processed using commercial software after 30 min of immersion, thrice a day, for 28 days. The differences in color changes ( $\Delta {\text{E}}$ ), depending on the type of immersion solution and period, were analyzed using a repeated-measures analysis of variance (ANOVA) test. A web-based survey questionnaire was randomly distributed to 50 respondents for a visual analysis of the elastomeric chain discoloration. The relationship between the surveying score and $\Delta {\text{E}}$ value was analyzed using Spearman’s correlation coefficient. The perceptibility and acceptability of elastomeric chain discoloration ( $\Delta {\text{E}}$ ) based on the type of immersion solutions and periods were analyzed using a regression model. Significant differences were observed in the discoloration of the elastomeric power chain depending on the immersion solution and period. The amount of discoloration was highest in curry, followed by coffee and wine (P < 0.05). The mean discoloration ( $\Delta {\text{E}}$ ) continued to increase over the entire immersion period. There was a significant correlation between visual scoring and discoloration ( $\Delta {\text{E}}$ ) over the entire period, especially in the early stages compared to the later stages (r = 0.918, P < 0.05). In 50% of the respondents, the predicted clinically unacceptable discoloration was between 4.46 and 9.98 and in 90% of the respondents, it was between 16.52 and 19.85. The amount of discoloration was the highest for curry, followed by coffee and wine, and continued to gradually increase during the observation period. Significant differences were found between the color measurements obtained and the visual assessment by observers. The observers varied in their tolerance for perceptibility and acceptability for elastomeric chain discoloration based on the type of dietary media.
Related Links	https://bmcoralhealth.biomedcentral.com/counter/pdf/10.1186/s12903-023-02825-2.pdf
Ending Page	8
Page Count	8
Starting Page	1
File Format	HTM / HTML
ISSN	14726831
DOI	10.1186/s12903-023-02825-2
Journal	BMC Oral Health
Issue Number	1
Volume Number	23
Language	English
Publisher	BioMed Central
Publisher Date	2023-02-24
Access Restriction	Open
Subject Keyword	Dentistry Oral and Maxillofacial Surgery Acceptability threshold Digital quantitative analysis Discoloration Elastomeric chain Visual analysis
Content Type	Text
Resource Type	Article
Subject	Dentistry
Journal Impact Factor	2.6/2023
5-Year Journal Impact Factor	3.2/2023

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effect of filament types and loops number on the force degradation of elastomeric chains used for orthodontic treatment: an in-vitro study

Force degradation of two orthodontic accessories analyzed in vivo and in vitro

Effect of mouthwashes on the force decay of polymeric ligature chains used for dental purposes: a systematic review and meta-analysis

Simulation of oral environmental conditions through artificial aging of teeth for the assessment of enamel discoloration in orthodontics

In situ evaluation of orthodontic elastomeric chains

In situ evaluation of orthodontic elastomeric chains

Assessment of the Susceptibility of Aesthetic Orthodontic Brackets to Discoloration

Force-Degradation Pattern of Six Different Orthodontic Elastomeric Chains

Effects of remote digital monitoring on oral hygiene of orthodontic patients: a prospective study

Perceptual and quantitative analysis of discoloration of orthodontic elastomeric chains by food

Similar Documents

Effect of filament types and loops number on the force degradation of elastomeric chains used for orthodontic treatment: an in-vitro study

Force degradation of two orthodontic accessories analyzed in vivo and in vitro

Effect of mouthwashes on the force decay of polymeric ligature chains used for dental purposes: a systematic review and meta-analysis

Simulation of oral environmental conditions through artificial aging of teeth for the assessment of enamel discoloration in orthodontics

In situ evaluation of orthodontic elastomeric chains

In situ evaluation of orthodontic elastomeric chains

Assessment of the Susceptibility of Aesthetic Orthodontic Brackets to Discoloration

Force-Degradation Pattern of Six Different Orthodontic Elastomeric Chains

Effects of remote digital monitoring on oral hygiene of orthodontic patients: a prospective study

Perceptual and quantitative analysis of discoloration of orthodontic elastomeric chains by food