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The appearance and perception of a tooth is the result of a complex interaction of factors such as lighting conditions, translucency, opacity, light scattering, gloss and the human eye and brain. [5] Of these, the intrinsic pigmentation of a tooth is the most influential, [ 4 ] which in turn is determined by genetic and natural factors. [ 6 ]
The perception of tooth colour is multi-factorial. Reflection and absorption of light by the tooth can be influenced by a number of factors including specular transmission of light through the tooth; specular reflection at the surface; diffuse light reflection at the surface; absorption and scattering of light within the dental tissues; enamel mineral content; enamel thickness; dentine colour ...
Ohaguro existed in Japan in one form or another for hundreds of years, and was considered a symbol of beauty for much of this time. Objects with a deep black color, such as those lacquered to a glossy black, were considered to be of great beauty, and many shades of black were used in dyeing kimono, with different shades holding different meanings.
One of the physical changes can be the colour of teeth. Dental erosion can lead to two major tooth colour change – the first being a change of colour that usually happens on the cutting edge of the central incisors. This causes the cutting edge of the tooth to become transparent. [17] A second sign is a yellowish tint on the eroded tooth.
Before iron deficiency anemia sets in, “the body will do everything it can to retain the right number of red blood cells. So, it will deplete the storage iron before it depletes the red blood ...
LeBlanc said he was surprised to find iron, as the metal is normally associated with the more complex teeth of mammals, such as beavers and rats, rather than reptiles, which tend to have simpler ...
Spinach is not a particularly good source of dietary iron. While it does contain more iron than many vegetables such as asparagus, Swiss chard, kale, or arugula, it contains only about one-third to one-fifth of the iron in lima beans, chickpeas, apricots, or wheat germ.
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