Susceptibility of repigmentation of enamel surface to red wine and brandy staining after 35% hydrogen peroxide bleaching

Aim and objectives: To investigate the susceptibility of enamel surface for repigmentation by red wine brandy stains after 35% hydrogen peroxide bleaching. Methodology: 40 freshly extracted human permanent maxillary central incisor teeth were collected study. Incisors stored in 0.1% thymol solution used within 1 month extraction. The cleaned with ultrasonic scaler, polished pumice paste. samples than divided into two groups 20 incisors each. Both each bleached using Peroxide as per manufacturer’s instructions, i.e. 15 minutes three times a day, every alternate day four days. Group immersed 200 ml group 2 minutes, 6 hours, week Advance spectrophotometer was to measure color shade pre bleaching, immersion. colour differences (?E) at time interval calculated accordingly. Results: Spectrometer analysis showed mean ?E values ± standard deviation different intervals. Color change due lowest from baseline interval. Mean value 4.04045±1.308029. However highest 13.45717±1.098210. had higher any point Conclusions: It concluded that low pH causes more it found comparison wine. bleaching treatment enabled become clearer; nevertheless, intake food beverages containing colorants or an acidic can negatively affect effectiveness