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    새로운 치면세균막 착색제 개발을 위한 식용색소의 생체적합성 연구 = BIOCOMPATIBILITY OF FOOD COLORING AGENTS TO DEVELOP NEW DENTAL PLAQUE DISCLOSANTS

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    https://www.riss.kr/link?id=E689160

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    다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

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    한국어
    The purpose of study was to develop new dental plaque disclosants which could replace erythrosine Three food coloring agents(Red No 40. Blue No 1, and Mixed Green), erythrosine and fluoieseem were tested for their color difference, antibactenal property, and biocompatibility color difference of Red No 40 was greater than that of erythrosine as concentration of solution increased Color differences of Blue No 1 and Mixed Green were smaller than that of red dyes Erythrosine showed obvious annbactenal propeity, but food coloring agents showed almost no antibactnal property The taste and sensation of erythrosine was the worst and the taste of Red No 40 and the sensation of Mixed Green were the most tolerable Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No I was the next in the depth and longevity of stain
    Key words biocompatibility. erythrosine. food color, plaque disclosant
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    The purpose of study was to develop new dental plaque disclosants which could replace erythrosine Three food coloring agents(Red No 40. Blue No 1, and Mixed Green), erythrosine and fluoieseem were tested for their color difference, antibactenal proper...

    The purpose of study was to develop new dental plaque disclosants which could replace erythrosine Three food coloring agents(Red No 40. Blue No 1, and Mixed Green), erythrosine and fluoieseem were tested for their color difference, antibactenal property, and biocompatibility color difference of Red No 40 was greater than that of erythrosine as concentration of solution increased Color differences of Blue No 1 and Mixed Green were smaller than that of red dyes Erythrosine showed obvious annbactenal propeity, but food coloring agents showed almost no antibactnal property The taste and sensation of erythrosine was the worst and the taste of Red No 40 and the sensation of Mixed Green were the most tolerable Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No I was the next in the depth and longevity of stain
    Key words biocompatibility. erythrosine. food color, plaque disclosant

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    목차 (Table of Contents)

    • ABSTRACT
    • Ⅰ.서론
    • Ⅱ.연구 재료 및 방법
    • Ⅲ.연구실적
    • Ⅳ.총괄 및 고찰
    • ABSTRACT
    • Ⅰ.서론
    • Ⅱ.연구 재료 및 방법
    • Ⅲ.연구실적
    • Ⅳ.총괄 및 고찰
    • Ⅴ.결론
    • 참고문헌
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