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Published on: February 2, 2018
Force decay and elongation of orthodontic elastomeric chains exposed to different beverages common in the diet: An in
Rafael Torres-Rosas1, Nayely Torres-Gómez2, Josué Azzahel Camero-Leal3
1Laboratory of Immunology, Center for Studies in Health and Disease Sciences, Postgraduate Division, School of Dentistry, Benito Juárez Autonomous University of Oaxaca, Oaxaca de Juárez, Mexico.
Background:
Elastomeric chains promote controlled movements and are widely used in orthodontics.
Objectives:
The aim of the study was to evaluate the force decay and elongation of orthodontic chains exposed to low-pH saliva (pH = 4) and different beverages common in the diet.
Material And Methods:
Force decay and elongation were determined in vitro at 6 time intervals over 21 days for 2 commercial elastomeric chains - Ormco (group A) and Borgatta (group B). The samples were immersed in artificial saliva (AS) at pH 4, Coca-Cola®, coffee, or beer for 15 min every day, or in AS (the control group). For the remaining time, the chains were placed into AS at 37°C. In addition, microscopic qualitative changes were recorded by means of scanning electron microscopy (SEM).
Results:
The group B chains showed higher force decay and elongation at the end of the follow-up as compared to the group A chains. Exposure to beer had a greater impact on the force decay and elongation of the chains as compared to other liquids, but it was not statistically significant. The group A chains showed a more irregular surface than the group B chains, in particular, those exposed to coffee.
Conclusions:
Elastomeric chains suffer force decay and elongation as a function of time, mainly in the first 24 h. At the end of the follow-up, the group A chains exhibited less force decay in comparison with the group B chains. The qualitative observations showed that the chains in group A had a more irregular surface than the chains in group B.
