Acta Scientific Dental Sciences

Research ArticleVolume 2 Issue 5

Experimental Evaluation of Strength Degradation of Orthodontic Chain Elastics Immersed in Cola Beverage

Paula Barretto1, Gabriella Souza2 Caio Ferraz2, Matheus Pithon3, André W Machado4 and Emanuel Braga5*

1Bachelor in Dentistry, Bahia Federal University, Brazil
2Specialist in Orthodontics, Bahia Federal University, Brazil
3Professor of Orthodontics, Bahia State Southwest University, Brazil
4Professor of Orthodontics, Bahia Federal University, Brazil
5Faculty of Dentistry, UFBA, Av. Araujo Pinho, 62 Canela, Salvador Bahia, Brazil

*Corresponding Author: Emanuel Braga, Faculty of Dentistry, UFBA, Av. Araujo Pinho, 62 Canela, Salvador Bahia, Brazil.E-mail:

Received: March 07, 2018; Published: April 14, 2018

Citation: Emanuel Braga., et al. “Experimental Evaluation of Strength Degradation of Orthodontic Chain Elastics Immersed in Cola Beverage”. Acta Scientific Dental Sciences 2.5 (2018).


Objective: Elastics are relevant in Orthodontic mechanics due to the form memory property; however, elastomers present high reduction of strength in some circumstances. The objective was to evaluate the effect of cola soft drink in tensile strength degradation of orthodontic chain elastics.

Method: Three groups were tested according to different immersion liquids: artificial saliva (control group, 1), cold water (group 2) and cola drink (Coca Cola® group 3). The elastics of groups 2 and 3 were immersed in the respective liquids, with temperature of 5°C ± 1, two times per day for 30 seconds, for the period of 7, 14 or 21 days. All samples were kept in artificial saliva and stored in an incubator at controlled temperature of 37°C ± 1. The elastics were then examined in the testing machine to measure the tensile strength degradation.

Results: It was observed through intragroup comparisons that the control and the cola drink showed a progressive statistically significant reduction throughout the study period (p < 0.001). In turn, the cold water sample showed a statistically significant reduction in the first and second periods (7 and 14 days). When the test groups were compared with the control, it was observed that all groups presented a reduction in tensile strength statistically significant at 7 and 14 days (p < 0.001); however, at 21 days there was no statistical discrepancy between them.

Conclusion: In a laboratory experiment, cola soft drink at 5 ± 1°C contributed statistically (p < 0.001) for the strength degradation of the orthodontic chain elastics in the period of 7 and 14 days. Similar results were obtained in specimens immersed cold water, allowing to infer that the composition of the beverage did not promote an extra lowering. It is thus speculated that temperature may be the predominant factor.

Keywords: Orthodontic Elastics; Force Degradation; Tensile Strength

Copyright: © 2018 Emanuel Braga., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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