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

Author(s): Jorge César Borges Leão Filho | Daphine Beatriz Gallo | Regis Meller Santana | Odilon Guariza-Filho | Elisa Souza Camargo | Orlando Motohiro Tanaka

Journal: Journal of Applied Oral Science
ISSN 1678-7757

Volume: 21;
Issue: 2;
Start page: 145;
Date: 2013;
Original page

Keywords: Tensile strength | Beverages | Latex | Rubber

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

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