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Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth. Methods: Healthy bovine teeth were selected, and cutting discs were used to produce 60 specimens (5×5×3 mm), with 15 specimens distributed per county. Three types of ramen (buldak, chacharoni black bean sauce, and ottogi curry noodle) were used as the experimental group, and water was used as the negative control group. Tooth tone measurement was performed using a spectrophotometer (CM-700d) to measure the color before and after 1 (3 h 44 min), 2 (7 h 28 min), 3 (11 h 12 min), and 4 weeks (14 h 56 min). Analysis of the color tone change was performed using Statistical Package for the Social Sciences version 28. Results: In the experimental group, there was a significant color tone change before and after immersion. L* indicated the largest change in black bean sauce ramen, a* indicated buldak ramen, and b* indicated the largest change in curry ramen. The amount of color change (∆E*) was the largest in curry ramen, followed by buldak and black bean sauce ramens. The results of the post-hoc analysis showed significant differences between all groups except buldak and black bean sauce ramens. Conclusion: All three types of ramen revealed significant color change before and after immersion, and curry ramen showed the largest amount of color change among them.

Background: As a restorative material used to treat dental caries, the light-curing type resin is widely used, but it has the disadvantage of polymerization shrinkage. The Bulk-Fill composite resin was developed to solve these shortcomings, but the existing research mainly focused on comparing the physical properties of a composite resin and a Bulk-Fill resin. A study on the light curing time and distance of the Bulk-Fill resin itself tend to be lacking. Methods: This study compares the surface microhardness of specimens prepared by varying the light curing time and distance of smart dentin replacement (SDR) as a flowable Bulk-Fill resin and Tetric N-ceram as a packable Bulk-Fill resin, and confirms the polymerization time and distance that becomes the optimum hardness. To determine the hardness of the specimen, it was measured using the Vickers Hardness Number (Matsuzawa MMT-X, Japan). Results: In SDR, the surface microhardness decreased as the distance increased in all time groups in the change distance from the curing tip. In the change of light curing time with respect to the distance from curing tip, the surface microhardness increased as the time increased. In Tetric N-ceram, the surface microharness showed no significant difference in the change of the distance of curing tip in the group of 20 and 60 second. But in the group of 10 and 40 seconds, decreased as the distance increased. The surface microharness increased as the light curing time increased in all distance groups. Conclusion: When using SDR and Tetric N-ceram in clinical practice, it is considered that as the distance from the polymerization reactor tip increases, a longer light curing time than the polymerization time recommended by the manufacturer is required.

Background: This study aimed to investigate the effect of selecting commercially available blending teas and applying them to bovine teeth on color change over time. Methods: After selecting healthy bovine teeth, using a cutting-disc, 105 specimens with a dimension of 5×5×3 mm were prepared, and 15 specimens were distributed to each group. Black tea was used as a positive control, water was used as a negative control, and blended tea of five types was used as an experimental group. First, pH and buffering capacity were measured with a pH meter, and tooth color was determined using a spectrophotometer before immersion in the blending tea solution and 1, 5, 7, 14, and 21 days after immersion. Thereafter, the shape change of the enamel surface was observed using a scanning electron microscope, and SPSS ver.26 was used to analyze the color change. Results: The average pH of the five blending teas in the experimental group was 3.78, and the pH of group 3 (strawberry rhubarb) was the lowest at 3.22. The pH levels of black tea and water were 5.19 and 7.30, respectively. The buffering capacity was the highest in group 3 at both pH levels of 5.5 and 7.0. The L*a*b* color change according to immersion time was the largest in group 4 (rooibos yellow flower), and the amount of color change was large in black tea and group 4. As a result of observing the enamel surface of bovine teeth, changes in the surface shape were noted in all groups immersed in the experimental solution for 21 days, except for water. Conclusion: There was a significant difference between the experimental groups in terms of color change according to the immersion time, and color and enamel surface changes were observed in black tea and all experimental groups, except for water.