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
Article
em En
| LILACS
| ID: lil-674366
Biblioteca responsável:
BR1.1
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.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Assunto principal:
Aparelhos Ortodônticos
/
Bebidas
/
Materiais Dentários
/
Látex
Tipo de estudo:
Prognostic_studies
Limite:
Humans
Idioma:
En
Revista:
J. appl. oral sci
Assunto da revista:
ODONTOLOGIA
Ano de publicação:
2013
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Brasil