“AN EFFECT OF SALIVARY PH, TEMPERATURE AND COMMON BEVERAGES ON ELASTOMERIC CHAINS.”

Abstract

Force decay of Elastomeric chains have known to be influenced by temperature and pH. Colour stability of elastomeric chains also influenced by colours used in consumption of coloured food. So, current study aims at expressing all the properties of the elastomeric chains which includes the force decay, surface texture and the colour changes. Methods-two commercially available elastomeric chain were subjected to Acidic medium ,Alkaline medium, Tea, Turmeric solution, Hot water (65°C) , Cold water (10°C) and force decay and colour stability. The collected data was subjected to statistical analysis. Descriptive statistics and inferential statistics were done using Tukey’s HSD pair wise comparison test and one way ANOVA test. Results- 1. Elastomeric chains exhibited significant amount of force in both the groups when exposed to all the media. The force values of the elastomeric chains as received from the manufacturer were highest in group A. Group A of acidic medium showed highest force decay when compared to group B. 2. The highest amount of force was seen with group A with respect to hot and cold water. 3. Group B showed the highest colour absorption with respect to both tea and turmeric. Elastomeric chains of group A were most resistant to staining. 4. Surface structure revealed that there were some amount of roughness and porosities seen in both the groups of elastomeric chains as received from the manufacturer. The degradation of elastomeric chains was higher in group B than in group A.