Evaluation to prevent the Physical Changes in Colored Elastomeric Modules when exposed to various Dietary Media

Area of Science:

• Materials Science
• Biomaterials Engineering
• Dental Materials

Background:

• Elastomeric modules are crucial in orthodontic treatment for applying continuous force.
• The physical properties of these modules can be affected by the oral environment, including diet.
• Understanding these changes is vital for predicting treatment outcomes and material longevity.

Purpose of the Study:

• To analyze and compare the dimensional variations (lumen size and thickness) of colored elastomeric modules.
• To investigate the impact of four different dietary media on these physical properties.
• To identify which module color exhibits the most significant changes when exposed to various beverages.

Main Methods:

• Forty modules of each color (red, blue, green, black) were immersed in artificial saliva, or artificial saliva mixed with coke, turmeric, or coffee.
• Samples were incubated at 37°C for 72 hours.
• Lumen size and thickness variations were measured using digital photography and image analysis software (GIMP).

Main Results:

• Significant differences in thickness were observed for black modules across all tested dietary media.
• All four colors of elastomeric modules showed significant differences in lumen size when exposed to the various dietary media.
• Black modules demonstrated an increase in lumen size in all tested media, while black modules also showed the greatest variation in thickness.

Conclusions:

• Dietary media significantly impact the physical properties of colored elastomeric modules.
• Black modules are most susceptible to dimensional changes (both lumen size and thickness) when exposed to common beverages.
• Material selection and patient counseling regarding dietary habits may be important for optimizing orthodontic treatment outcomes.