Colouring materials in plastics. Determination of colour stability to heat during processing of colouring materials in plastics

2015 ◽  
Keyword(s):  
2013 ◽  
Vol 52 (3) ◽  
pp. 1634-1641 ◽  
Author(s):  
Pedro Cerezal Mezquita ◽  
Blanca E. Barragán Huerta ◽  
Jenifer C. Palma Ramírez ◽  
Claudia P. Ortíz Hinojosa

1944 ◽  
Vol 22f (5) ◽  
pp. 107-118 ◽  
Author(s):  
W. Harold White ◽  
A. H. Woodcock ◽  
N. E. Gibbons

Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable.


Author(s):  
Vandana James ◽  
Sundaresan Balagopal ◽  
Manishaa. V ◽  
Sunil Chandy Varghese ◽  
Vaishnavi. I ◽  
...  

Introduction: Esthetic failure is the commonest reason for replacement of restorations. Consumption of certain beverages may affect the esthetic and physical properties of the resin composite, thereby undermining the quality of restorations. Aim: To determine and evaluate the colour stability of composite restorations when immersed in socially acceptable and commonly consumed alcoholic beverages for 14 days. Materials and method: 50 composite disks were prepared with the help of a mould made of rubber base impression material and later finished and polished. The samples were divided into 5 groups (n=10) and immersed in distilled water (as control), red wine, beer, brandy and whisky for fifteen minutes every day for fourteen days. The colour change of the samples was measured using a spectrophotometer on the first (24hrs) and fourteenth day. Results: Comparing all the beverages, red wine showed the maximum colour change with a ΔE* value of 12.08. The least colour change among the beverages was seen in whisky that had a ΔE* value = 5.45. Even the control group in distilled water showed a ΔE* value of 0.89. Conclusion: At the end of this study, it was evident that alcoholic beverages do produce discolouration. The rate of this discolouration depends upon the characteristics of the beverage and the composite material as well as the time period of immersion. Hence it is imperative to educate the patients regarding the effects of alcoholic beverages on their restorations too.  Keywords:  Composite, esthetics, alcoholic beverages, discolouration


Sign in / Sign up

Export Citation Format

Share Document