Study to evaluate experimentally the effect of hot water, hot green tea, and hot coffee on the tensional strength of orthodontic elastomeric chains

Abstract

Background: The shape memory quality of elastomeric chains makes them useful in orthodontic mechanics, however elastomers also provide significant force reduction in specific instances. Researchers were looking for a correlation between hot drinks and elastomeric chain deformation. Material and Methods: Using various immersion liquids (artificialsaliva, hot water, green tea, and coffee), four groups were evaluated (group 4). It took 7, 14, or 21 days for the elastomeric chains of groups 2, 3, and 4 to reach 70 ±1°C when submerged in the appropriate liquids for 30 seconds twice daily. All samples were preserved in artificial saliva and maintained at a constant 37±1°C temperature in an incubator for long periods of time. Finally, the elastomeric chains were tested for tensile strength deterioration, as well as other properties. Results: Through intragroup comparisons, it was shown that the control demonstrated a statistically significant decrease in tensile strength during the course of the research. When it came to hot water and green tea, the results revealed a statistically significant decrease over the course of seven to fourteen days. The tense atmosphere persisted for a period of 14 to 21 days.