Background Currently, the demands for restorations have increased considerably; thus, improvements and modifications have been made in dental composite technologies especially using materials that have claimed to improve color stability. Objective This study aimed to determine the effect of restorative materials on dental color stability in vitro using various solutions. Methods In this study, the study samples were composed of 45 discs from different restorative materials (15 micro-hybrids, 15 nano-hybrids, and 15 glass ionomers). These discs were immersed in various beverages an hour a day for one month at room temperature. The color stability was measured using a spectrophotometer before/after immersion (days 7 and 30). Results We realized a significant difference in color change with Coca-Cola and tea after 7 days and 30 days (p < 0.05). However, no significant difference in the samples immersed in DM after seven days and 30 days (p > 0.05) was found. The highest value of lightness (∆L), and stainability (∆a) was seen in micro-hybrid after 30 days of immersion in tea solution (-12.16 ± 1.74 and 11.4 ± 3.82, respectively), while most samples had a positive ∆b value. Conclusion The black-tea affected the color stability of all used restorative materials after one month. In addition, micro-hybrid had higher color stability than nano-hybrid and glass ionomer.
This research is aimed at investigating the inhibitory essential oils activity of thyme, clove, cinnamon, ginger and garlic plants against some positive and negative gram pathogenic bacteria (Escherichia coli, proteus spp., Staphylococcus epidermidis, Staphylococcus aureus) by using the disk diffusion method And compares this activity with the activity of standard antibiotics, then study the synergistic and antagonistic effect between these essential oils with the antibiotics used against these bacteria. The results represented the effectiveness of all essential oils on the studied bacteria to varying degrees, except the clove oil, which doesn't show any inhibitory effect on E.coli and S.epidermidis. In contrast, cinnamon oil had the most inhibiting impact on all the bacteria studied. While garlic and ginger oil showed the lowest Inhibitory, thyme oil showed a strong inhibitory effect on E.coli and a moderate effect on other studied bacteria. Also, the results showed the synergistic effect between most essential plant oils and most antibiotics against most bacterial strains. The antagonistic effect was between essential oils with a few studied antibiotics toward some bacterial strains. Keywords: plant, essential oils, bacteria, the inhibitory effect
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