Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study

• Main Authors: Jorge César Borges Leão Filho, Daphine Beatriz Gallo, Regis Meller Santana, Odilon Guariza-Filho, Elisa Souza Camargo, Orlando Motohiro Tanaka
• Format: Article
• Language: English
• Published: University of São Paulo 2013-04-01
• Series: Journal of Applied Oral Science
• Subjects: Tensile strength; Beverages; Latex; Rubber
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-77572013000200145

Objective: The aim of this study was to evaluate in vitro the effects of frequently ingested beverages on force degradation of intermaxillary elastics. Material and Methods: One hundred and eighty 1/4-inch intermaxillary elastics (TP Orthodontics) were immersed into six different beverages: (1) Coca-Cola&#174;; (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. Conclusions: The chemical nature of the evaluated beverages was not able to influence the degree of force degradation at all observation periods.