Alteração da translucidez de uma resina composta segundo o meio de imersão

Resumo (EN)

Introduction — The aim of this study was to evaluate the importance of previous water imbibe of composite resin to prevent the staining with coffee and red wine. Methods — Thirty five specimens (seven groups with five) were fabricated using Glacier (SDI) Composite Resin with 0,5 mm thick and submitted to spectrophotometer analyses for translucency evaluation. The Control Group stayed in distiled water at 37ºC for 22 days and the specimens were evaluated from the 1s! until de 7th day and after 15, 16 and 22 days. The Group Coffee 1 was immersed in coffee for 15 days, the specimens were cleaned and evaluated. In Coffee 2 Group, the specimens stayed 24 hours in distilled water, were evaluated, were immersed in coffee for 15 days, cleaned and evaluated. In Coffee 3 Group, the specimens stayed 1 week in distilled water, were evaluated, immersed in coffee for 15 days, cleaned and evaluated. The Groups Wine 1, 2 and 3 were made the same way as Groups Coffee 1, 2 and 3, respectively, just changing the immersion media to red wine. Results — In Coffee Group there was no statistical difference among Groups Coffee 1, 2 and 3. The same was observed among Groups Wine 1, 2 and 3. Comparing Groups Coffee x Wine, there was ascertained that the wine had stained more than the coffee. Conclusions — The specimens that stayed for a period of zero time, 1 day and 1 week in water before been submitted to staining substance (coffee or wine), didn't show any translucency difference. The wine had decreased the composite resin translucency more than the coffee.