Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study
J. appl. oral sci
;
21(2): 145-149, Mar-Apr/2013. graf
Artículo
en Inglés
| LILACS
| ID: lil-674366
ABSTRACT
Objective:
The aim of this study was to evaluate in vitro the effects of frequently ingested beverages on force degradation of intermaxillary elastics. Material andMethods:
One hundred and eighty 1/4-inch intermaxillary elastics (TP Orthodontics) were immersed into six different beverages (1) Coca-Cola®; (2) Beer; (3) Orange juice; (4) Red wine; (5) Coffee and (6) artificial saliva (control). The period of immersion was 15 min for the first and second cycles and 30 min for the third to fifth cycles. Tensile forces were read in a tensile testing machine before and after the five immersion cycles. One-way repeated measures ANOVA was used to identify significant differences.Results:
Force degradation was seen in all evaluated groups and at all observation periods (p<0.05). A greater degree of degradation was present at the initial periods, decreasing gradually over time. However, no statistically significant differences were seen among groups at the same periods, showing that different groups behaved similarly.Conclusion:
The chemical nature of the evaluated beverages was not able to influence the degree of force degradation at all observation periods.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Aparatos Ortodóncicos
/
Bebidas
/
Materiales Dentales
/
Látex
Tipo de estudio:
Estudio pronóstico
Límite:
Humanos
Idioma:
Inglés
Revista:
J. appl. oral sci
Asunto de la revista:
Odontología
Año:
2013
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Pontifical Catholic University of Paraná/BR
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