Effect of three common hot beverages on the force decay of orthodontic elastomeric chain within a 28-day period: An in vitro study.

IF 2.6 3区 医学 Q1 DENTISTRY, ORAL SURGERY & MEDICINE
Maziar Nobahari, Fatemeh Safari, Allahyar Geramy, Tabassom Hooshmand, Mohammad Javad Kharazifard, Sepideh Arab
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Abstract

Objective: This study aimed to assess the effects of commonly consumed hot drinks on the force decay of orthodontic elastomeric chains.

Methods: This in vitro experimental study evaluated 375 pieces of elastomeric chains with six rings placed on a jig. Four rings were stretched by 23.5 mm corresponding to the approximate distance between the canine and the second premolar. Fifteen pieces served as reference samples at time zero, and 360 pieces were randomized into four groups: control, hot water, hot tea, and hot coffee. Each group was further divided into six subgroups (n = 15) according to the different exposure periods. The specimens in the experimental groups were exposed to the respective solutions at 65.5°C four times per day for 90 seconds at 5-second intervals. The control group was exposed to artificial saliva at 37°C. The force decay of the samples was measured at 1, 2, 7, 14, 21, and 28 days using a universal testing machine. Data were analyzed using repeated-measures analysis of variance.

Results: Maximum force decay occurred on day 1 in all groups. The minimum force was recorded in the control group, followed by the tea, coffee, and hot water groups on day 1. At the other time points, the minimum force was observed in the tea group, followed by the control, coffee, and hot water groups.

Conclusions: Patients can consume hot drinks without concern about any adverse effect on force decay of the orthodontic elastomeric chains.

28 天内三种常见热饮对正畸弹性链力衰减的影响:体外研究。
研究目的本研究旨在评估常喝的热饮对正畸弹性链力衰减的影响:这项体外实验研究评估了放置在夹具上的 375 个带有六个环的弹性链。四个环被拉伸了 23.5 毫米,相当于犬齿和第二前臼齿之间的大致距离。15 个作为零时的参考样本,360 个随机分为四组:对照组、热水组、热茶组和热咖啡组。根据不同的暴露时间,每组又分为六个子组(n = 15)。实验组的试样每天四次暴露于 65.5°C 的相应溶液中,每次 90 秒,间隔 5 秒。对照组暴露于 37°C 的人工唾液中。在 1、2、7、14、21 和 28 天时使用万能试验机测量样品的力衰减。数据采用重复测量方差分析法进行分析:结果:所有组别在第 1 天都出现了最大力衰减。对照组在第 1 天记录到最小力,其次是茶、咖啡和热水组。在其他时间点,茶组力最小,其次是对照组、咖啡组和热水组:结论:患者可以饮用热饮,不必担心会对正畸弹性链的力衰减产生不利影响。
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来源期刊
Korean Journal of Orthodontics
Korean Journal of Orthodontics DENTISTRY, ORAL SURGERY & MEDICINE-
CiteScore
3.50
自引率
10.50%
发文量
48
审稿时长
>12 weeks
期刊介绍: The Korean Journal of Orthodontics (KJO) is an international, open access, peer reviewed journal published in January, March, May, July, September, and November each year. It was first launched in 1970 and, as the official scientific publication of Korean Association of Orthodontists, KJO aims to publish high quality clinical and scientific original research papers in all areas related to orthodontics and dentofacial orthopedics. Specifically, its interest focuses on evidence-based investigations of contemporary diagnostic procedures and treatment techniques, expanding to significant clinical reports of diverse treatment approaches. The scope of KJO covers all areas of orthodontics and dentofacial orthopedics including successful diagnostic procedures and treatment planning, growth and development of the face and its clinical implications, appliance designs, biomechanics, TMJ disorders and adult treatment. Specifically, its latest interest focuses on skeletal anchorage devices, orthodontic appliance and biomaterials, 3 dimensional imaging techniques utilized for dentofacial diagnosis and treatment planning, and orthognathic surgery to correct skeletal disharmony in association of orthodontic treatment.
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