Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of applied oral science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1678-77572013000200145 |
Resumo: | 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®; (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. |
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Journal of applied oral science (Online) |
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|
spelling |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro studyTensile strengthBeveragesLatexRubber 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®; (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. Faculdade De Odontologia De Bauru - USP2013-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1678-77572013000200145Journal of Applied Oral Science v.21 n.2 2013reponame:Journal of applied oral science (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/1678-7757201302256info:eu-repo/semantics/openAccessLeao Filho,Jorge Cesar BorgesGallo,Daphine BeatrizSantana,Regis MellerGuariza-Filho,OdilonCamargo,Elisa SouzaTanaka,Orlando Motohiroeng2013-10-08T00:00:00Zoai:scielo:S1678-77572013000200145Revistahttp://www.scielo.br/jaosPUBhttps://old.scielo.br/oai/scielo-oai.php||jaos@usp.br1678-77651678-7757opendoar:2013-10-08T00:00Journal of applied oral science (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
title |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
spellingShingle |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study Leao Filho,Jorge Cesar Borges Tensile strength Beverages Latex Rubber |
title_short |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
title_full |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
title_fullStr |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
title_full_unstemmed |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
title_sort |
Influence of different beverages on the force degradation of intermaxillary elastics: an in vitro study |
author |
Leao Filho,Jorge Cesar Borges |
author_facet |
Leao Filho,Jorge Cesar Borges Gallo,Daphine Beatriz Santana,Regis Meller Guariza-Filho,Odilon Camargo,Elisa Souza Tanaka,Orlando Motohiro |
author_role |
author |
author2 |
Gallo,Daphine Beatriz Santana,Regis Meller Guariza-Filho,Odilon Camargo,Elisa Souza Tanaka,Orlando Motohiro |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Leao Filho,Jorge Cesar Borges Gallo,Daphine Beatriz Santana,Regis Meller Guariza-Filho,Odilon Camargo,Elisa Souza Tanaka,Orlando Motohiro |
dc.subject.por.fl_str_mv |
Tensile strength Beverages Latex Rubber |
topic |
Tensile strength Beverages Latex Rubber |
description |
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®; (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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1678-77572013000200145 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1678-77572013000200145 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-7757201302256 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Faculdade De Odontologia De Bauru - USP |
publisher.none.fl_str_mv |
Faculdade De Odontologia De Bauru - USP |
dc.source.none.fl_str_mv |
Journal of Applied Oral Science v.21 n.2 2013 reponame:Journal of applied oral science (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Journal of applied oral science (Online) |
collection |
Journal of applied oral science (Online) |
repository.name.fl_str_mv |
Journal of applied oral science (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
||jaos@usp.br |
_version_ |
1748936437584101376 |