Orthodontic Elastomeric Chains Research Articles

Comparative evaluation of two cetylpyridinium chloride-based mouthwashes on the mechanical properties and strength loss of elastomeric chains used in dentistry: An vitro study

ObjectivesEvaluate the strength degradation of polymeric ligature chains after their immersion in cetylpyridinium chloride-based mouthwashes. Methods240 elastomeric samples from four different manufacturers (Rocky Mountain®, Ormco®, Morelli® and Dentaurum®) in two types of configurations (with and without intermodular links) and divided in 3 groups (distilled water, Vitis CPC Protect® and PERIO·AID® 0.05%) at 5 follow-up periods (0–24 h, 7–14 -21 days) were immersed twice a day for 60 s, following the manufacturers' protocols. A universal traction machine was used to perform the measurements and a post hoc multiple comparisons were based on the Bonferroni test and extended to a 3-way ANOVA test (α = 0.05). ResultsThere was a drop in strength up to 35.9% at 24 h. After a week, the short chains (52%) degraded less than the long ones (57.3%) with significant differences (p < 0.001) and the same pattern was observed until 21 days (p < 0.001). At 24 h, the degradation of the chains exposed in distilled water was 25.8%, in VITIS CPC Protect® 28.6% and in PERIO· AID® 0.05%, 27% with significant differences (p < 0.001). At 21 days, the VITIS CPC Protect® group obtained a much greater loss of strength, being this drop statistically significant (p < 0.001). The chains from Ormco® and RMO® experienced the least loss of force when immersed in the control group or PERIO AID® 0 0.05% (48% and 51%), while Dentaurum's in VITIS CPC Protect® lost more than 75%. ConclusionsThe orthodontic elastomeric chains suffer a sharp drop in strength during the first days of treatment. When comparing the mouthwashes, there were statistically significant differences in terms of strength degradation. Clinical significanceBased on the results, some types of chains, such as the ones without intermodular links from Ormco® showed better properties throughout the study. When immersed in PERIO·AID®0.05%, all showed significantly better results over time. Thus, PERIO·AID®0.05% can be recommended as a complementary oral hygiene element in dental treatments when elastomeric chains are used.

Effects of Oil Pulling and Chlorhexidine Mouth Rinse on the Force Decay of Orthodontic Elastomeric Chains: A Comparative In Vitro Study.

Oil pulling is a traditional Indian folk remedy for maintaining oral hygiene among orthodontic patients. This study aimed to assess the effects of oil pulling and compare them with those of chlorhexidine (CHX) and distilled water on the force decay of elastomeric chains. Twenty-one samples were tested in three groups. Each of these groups contained seven samples per group. The samples evaluated contained distilled water, 0.2% CHX, and sesame oil. The samples were dipped in various mouth rinses, and force degradation was measured using a dynamometer (dynamic universal testing machine, Instron 8801, Instron, Norwood, MA) during days 0, 1, 7, 14, 21, and 28. The significance level was considered at 1%. Force degradation was observed more in distilled water, followed by sesame oil, and less in CHX at the end of 28 days. Significant differences in values (p < 0.01) were found among the three groups in all the timelines in the study except on days 14 and 21. Chlorhexidine showed the least amount of force decay, followed by oil pulling and distilled water. However, if oil pulling is practiced daily as a household remedy along with regular oral hygiene practices, it can save time and money and enhance general health.

Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: An experimental study

Aim of studyTo assess the impact of pH level on force decay and color stability of orthodontic elastomeric chains (EOC) after exposure to commonly used beverages. Materials and methodsA total of 120 chain cuts were prepared from 2 different manufacturers (GC Orthodontics Europe GmbH, Breckerfeld, Germany, and FORESTADENT® - Bernhard Foerster GmbH, Pforzheim, Germany). According to the distance between loops, two types of chains were selected from each manufacturer: short and medium ones. Chains were immersed into 10 commonly used beverages with different pH values. After 7 days, force degradation was evaluated with the universal machine for mechanical testing (Model 4411; Instron, Canton, USA) and color change using a VITA Easyshade® digital spectrophotometer. Kruskal-Wallis with post-hoc Dunn's test for intergroup comparison and Wilcoxon rank test for intragroup comparison. ResultsInitial force varied among EOC brands, with GC short chains having the highest force and Forestadent medium chains the lowest. The most pronounced force decay occurred within 24 h, notably affecting Forestadent short chains the most, followed by Forestadent medium, GC short, and GC medium chains. Despite a higher force drop rate over seven days, short EOCs maintained higher forces than medium EOCs. GC EOCs consistently maintained higher forces after seven days compared to Forestadent EOCs. After the immersion of EOC in different solutions for 24 h, only Evian water, Soy milk, and Coconut water did not change color. After 7 days, the greatest color change was recorded in coffee. ConclusionThere is no correlation between pH value and force decay of polyurethane chains. Short chains showed more constant force delivery and greater value of remaining force in comparison to medium ones. Color stability was mostly affected by coffee, followed by matcha tea, soy milk, and apple juice.

The Effect of Different Soft Drinks on the Force Degradation of Conventional and Memory Orthodontic Elastic Chains: An In-Vitro Study.

Objectives: The aim of this study was to assess how different soft drinks affect the deterioration of conventional and memory orthodontic elastomeric chains. Materials and Methods: We used 500 five-loop segments of elastomeric chains, which were divided into two equal groups of conventional and memory chains. The samples were kept in artificial saliva during the study period. Each group was further divided into 5 subgroups consisting of artificial saliva (controls), Coca-Cola®, non-alcoholic beer (ISTAK®), and carbonated and non-carbonated yoghurt-based drinks (Alis®). Treatment with the soft drinks consisted of immersion in the test liquids twice a day for 3 minutes each time. Force measurements were taken on days 1, 7, 14, 21, and 28. Data were analyzed using One- and three-way ANOVA tests, and independent t-test, with a significance level of 5%. Results: The mean initial force for the conventional and memory elastomeric chains was 3.34±0.112N and 2.49±0.209N, respectively. Conventional chains showed significantly greater degradation than memory chains (P<0.01). Soft drinks had a significant impact on force degradation for both types of chains at all time points (P<0.01). Coca-Cola® had the highest level of force degradation, while non-carbonated yoghurt-based drinks had the lowest (P<0.01). Conclusion: Based on the findings of this study, it is recommended that orthodontic patients choose non-carbonated yoghurt-based drinks during their treatment. Memory elastomeric chains may be more suitable for patients who consume large amounts of carbonated soft drinks, due to their lower amount of force degradation compared to conventional chains.

Effect of mouthwashes on the force decay of polymeric ligature chains used for dental purposes: a systematic review and meta-analysis

BackgroundExternal factors such as the daily use of antimicrobial mouthwashes to maintain oral hygiene and to reduce the microbial activity can contribute to alter the mechanical properties of the elastomeric chains used during orthodontic treatments, causing loss of effectiveness. This systematic review and a meta-analysis assessed the rate of force decay and degradation of the polymeric chains depending on the type of mouthwash.MethodsA systematic search of the literature were there was an exposure of orthodontic elastomeric chains to certain mouthwashes was conducted in the electronic databases of PubMed, Cochrane Library (CENTRAL), Scopus, EMBASE and Web of Science, as well as grey literature (Opengrey). No limit was placed on publication year and research was done up to June 2022. Based on inclusion/ exclusion criteria, data were extracted by two independent reviewers. For the quantitative analysis, studies were analysed with a mixed-effect (random effect) meta-regression model, with beta coefficients and R [2] values. I [2] index and Q and Egger tests were used to find heterogeneity among studies.ResultsA total of 178 potentially eligible studies were identified, of which 14 were eventually included in the qualitative analysis and 14 in the quantitative meta-analysis. The meta-analysis showed that all the mouthwashes were associated with a greater force decay than the control groups. After 7 days (p = 0.005) significant differences were found among the different mouthwashes, with those containing alcohol having significantly higher impact on the force decay than those containing chlorhexidine 0.2%, sodium fluoride or Persica. However, at 24 h (p = 0.200), 14 days (p = 0.076), 21 days (p = 0.120) and 28 days (p = 0.778) no statistically significant differences among the different mouthwashes were found, although those containing alcohol presented a strong tendency.ConclusionAlthough mouthwashes tend to increase the speed of force decay of elastomeric chains, especially those containing alcohol, clorhexidine 0.2% can be a good alternative due to its low impact on the force decay and its ability to maintain low microbial activity. More in vitro and in vivo studies comparing different manufacturers and other agents should be performed.

Perceptual and quantitative analysis of discoloration of orthodontic elastomeric chains by food

BackgroundThe objectives of this study were to use a digital camera to measure the discoloration of orthodontic elastomeric chains in various immersion solutions over different time periods and to determine the valid acceptability tolerances for color changes in orthodontic elastomeric chains by surveying digital photographs.MethodsOrthodontic elastomeric chains were applied to the maxillary anterior teeth of nine typodont models. The models were divided into three groups and immersed in the curry, coffee, and wine solutions. The digital images of the elastomeric modules were captured and processed using commercial software after 30 min of immersion, thrice a day, for 28 days. The differences in color changes (Delta {text{E}}), depending on the type of immersion solution and period, were analyzed using a repeated-measures analysis of variance (ANOVA) test. A web-based survey questionnaire was randomly distributed to 50 respondents for a visual analysis of the elastomeric chain discoloration. The relationship between the surveying score and Delta {text{E}} value was analyzed using Spearman’s correlation coefficient. The perceptibility and acceptability of elastomeric chain discoloration (Delta {text{E}}) based on the type of immersion solutions and periods were analyzed using a regression model.ResultsSignificant differences were observed in the discoloration of the elastomeric power chain depending on the immersion solution and period. The amount of discoloration was highest in curry, followed by coffee and wine (P < 0.05). The mean discoloration (Delta {text{E}}) continued to increase over the entire immersion period. There was a significant correlation between visual scoring and discoloration (Delta {text{E}}) over the entire period, especially in the early stages compared to the later stages (r = 0.918, P < 0.05). In 50% of the respondents, the predicted clinically unacceptable discoloration was between 4.46 and 9.98 and in 90% of the respondents, it was between 16.52 and 19.85.ConclusionsThe amount of discoloration was the highest for curry, followed by coffee and wine, and continued to gradually increase during the observation period. Significant differences were found between the color measurements obtained and the visual assessment by observers. The observers varied in their tolerance for perceptibility and acceptability for elastomeric chain discoloration based on the type of dietary media.

Force decay and elongation of orthodontic elastomeric chains exposed to different beverages common in the diet: An in vitro study.

Elastomeric chains promote controlled movements and are widely used in orthodontics. The aim of the study was to evaluate the force decay and elongation of orthodontic chains exposed to low-pH saliva (pH = 4) and different beverages common in the diet. Force decay and elongation were determined in vitro at 6 time intervals over 21 days for 2 commercial elastomeric chains - Ormco (group A) and Borgatta (group B). The samples were immersed in artificial saliva (AS) at pH 4, Coca-Cola®, coffee, or beer for 15 min every day, or in AS (the control group). For the remaining time, the chains were placed into AS at 37°C. In addition, microscopic qualitative changes were recorded by means of scanning electron microscopy (SEM). The group B chains showed higher force decay and elongation at the end of the follow-up as compared to the group A chains. Exposure to beer had a greater impact on the force decay and elongation of the chains as compared to other liquids, but it was not statistically significant. The group A chains showed a more irregular surface than the group B chains, in particular, those exposed to coffee. Elastomeric chains suffer force decay and elongation as a function of time, mainly in the first 24 h. At the end of the follow-up, the group A chains exhibited less force decay in comparison with the group B chains. The qualitative observations showed that the chains in group A had a more irregular surface than the chains in group B.

Evaluation of force decay rate in orthodontic elastomeric chains in the environment of various mouthwashes: A systematic review

Background: Different studies about the effects of mouthwashes on force reduction by elastomeric chains are reported in the literature. Hence, this review was done for the assessment of force degradation in the elastomeric chains in different mouthwash compositions. This study helps to improve the clinical performance of elastomeric chains used in orthodontics, reducing force degradation, and finally assisting clinicians in choosing better and more efficient methods for their treatments. Materials and Methods: In this review article, an extensive search was performed in the electronic databases of Cochrane Library, Web of Science, PubMed, and Scopus from the year 1990–2020. No language restriction was considered and manually investigated the reference lists of all articles related to the title. Out of 450 obtained articles, 14 in vitro studies were chosen based on the inclusion criteria, and their quality was assessed using modified CONSORT. This systematic review was limited and written based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses protocol. Results: Based on the results achieved, mouthwashes containing alcohol caused considerable force degradation in the elastomeric chains compared to the alcohol-free ones and mouthwashes with fluoride caused lesser force degradation compared to other types.

Effect of chlorhexidine mouth rinse in force decay of closed, short and long elastomeric chain - An in vitro study

: Elastomeric chain is one of the most commonly used orthodontic material, Evaluating the force transmission ability of elastomeric chains is essential so that orthodontists can estimate the actual force transferred to the dentition. The aim of this study was to assess effect of chlorhexidine mouth rinse on force decay of continuous, short and long elastomeric chain in chlorhexidine mouth wash. : The sample consisted three commercially available Orthodontic elastomeric chain (American Orthodontics, clear) such as continuous, short and long. These elastomeric chains were analysed with one experimental group and one control group. In control group all the three types of chain were dipped in distilled water for 30 second every day while in experimental group these elastomeric chains were dipped in mouth wash (Clohex Mouth Wash ADS) for 30 second every day. The result was tested by digital dynamometer and was statistically evaluated using ANOVA test. : Continuous elastomeric chain showed least force decay in both experimental and control group throughout the study. In the inter group comparison there was significant difference of force decay between elastomeric chains with the control group and experimental group in the 3 week in both continuous and short elastomeric chain, experimental group showed more force decay.: Mouthwash does not accelerate force degradation of elastomeric chains which could clinically affect their effectiveness. However, the results could be variable in the presence of other biological factors in the oral environment and their interactions between oral microorganisms with the host.

Force degradation of orthodontic elastomeric chains: A literature review

Background: Elastomeric chains are used to generate force in many orthodontic procedures, but this force decays over time, which could affect tooth movement. This study aimed to study the force degradation of elastomeric chains. Data and Sources: An electronic search on Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE, LILACS, and PubMed was made, only articles written in English were included, up to January 2022.Study selection: Fifty original articles, systematic reviews, and RCTs were selected. Conclusion: Tooth movement, salivary enzymes, alcohol-containing mouthwash, whitening mouthwash, and alkaline and strong acidic (pH &lt;5.4) solutions all have a significant impact on elastomeric chain force degradation. The force level of elastomeric chains degrades rapidly over time; however, the force degradation rate is slower in thermoset chains than in thermoplastic ones. An efficient tooth movement could be achieved by using a thermoset chain type with monthly replacement. Ethylene oxide and gamma sterilization methods are preferred to avoid the risk of cytotoxicity.

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

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.

Repetitive prestretching decreases hysteresis and abrupt force drops during the initial unloading phase of orthodontic elastomeric chains

Repetitive prestretching decreases hysteresis and abrupt force drops during the initial unloading phase of orthodontic elastomeric chains

Changes in the force degradation of orthodontic elastomeric chains subjected to different formulations of chlorhexidine mouth rinse

Introduction: The aim of this study was to assess whether various formulations of chlorhexidine mouth rinses had an effect on force characteristics of the elastomeric chains. Methods: The sample consisted commercially available elastomeric chain of 3M Unitek with five commercially used chlorhexidine mouth rinses of different formulations. The e chain were stretched on artificial saliva .30 sec everyday exposure to different chlorhexidine formulation was tested by digital dynamometer and was statisticaly evaluated using ANOVA test. Conclusion: mouthwashes does not accelerate force degradation of elastomeric chains which could clinically affect their effectiveness. However, the results could be variable in the presence of other biological factors in the oral environment and their interactions between oral microorganisms with the host.

The Effects of Zinc-Containing Mouthwashes on the Force Degradation of Orthodontic Elastomeric Chains: An In Vitro Study.

Objective This study aimed to evaluate and compare the force degradation of two types of elastomeric chains following different periods of immersion in zinc-containing mouthwashes. Materials and Methods Four hundred and forty pieces of Elasto-Force and Super Elasto-Force elastomeric chains were divided into two control and eight experimental groups. The pieces were stretched to 25 mm on pins mounted on an acrylic block and stored in distilled water at 37°C. The experimental groups were immersed in four different types of mouthwash for one minute twice a day throughout the test period. Ten continuous thermocycles per day between cold and hot water baths (5–55°C) were carried out. Forces were measured at six-time intervals (initial, 24 hours, 1, 3, 6, and 8 weeks). The mean force was calculated and compared among different elastomeric chains, mouthwashes, and times using the t-test and one-way ANOVA test followed by Tukey's HSD test. The level of significance was set at 0.05. Results Both types of elastomeric chains had significant force degradation over time (74–79% at 8 weeks). The Super Elasto-Force generated a higher force level than the Elasto-Force elastomeric chain at all time points. SmartMouth Clinical DDS mouthwash had a significantly lower effect on force degradation than other mouthwashes with no significant difference compared to control groups. Conclusions Depending on these results: there is no clinically significant difference between both types of elastomeric chains, although Super Elasto-Force delivered a higher force level. The pH of the mouthwashes could play a role in force degradation over time, rather than other ingredients including zinc. The SmartMouth mouthwash had the minimum effect on force degradation of elastomeric chains, followed by Halita, Listerine Total Care Zero, and Breath Rx, respectively.

Force decay and discoloration of thermoplastic and thermoset orthodontic elastomeric chains

Objective: Elastomeric chains are commonly used to apply force for orthodontic dental movements. However,force decay and discoloration are two important weak points of these materials. The present study intended tocompare the force decay and color stability of different types of elastomeric chains. Material and Methods: Thisin vitro study evaluated 6 groups of elastomeric chains, including thermoplastic (TP) and thermoset (TS) chainsmade by the companies American Orthodontics (AO), Ormco (OR), and G&amp;H Orthodontics (GH). The elastomericchain forces were measured at the baseline, following 1 hour, 1 day, 1, 2, 3, 4, 5, and 6 weeks of stretching.The elongation required for the chains to exert a force of 250 g was calculated. E of each group was calculatedby a spectrophotometer following immersion in black tea solution for 6 days. Data were analyzed using theSPSS 22 software and the statistical methods of repeated measures analysis of variance and two-way analysis ofvariance (P&lt;0.05). Results: The force decay of the TS chains were significantly lower than the TP chains in the6-week study duration (P&lt;0.05), and the lowest and highest force decay was observed in the products by AOand GH, respectively. The highest force degradation occurred during the first week in all groups. The elongationrate needed for the TS chains was significantly higher than the TP chains (P&lt;0.05), and the highest elongationrate was observed in the products by OR. TS chains showed significantly higher color stability than TP chains,and products by OR and GH had better color stability than the products by AO. Conclusion: The present studyshowed that TS chains were superior to TP chains in force decay and color stability in all the brands studied.KEYWORDSColor; Elastomeric; Force decay; Thermoplastic; Thermoset.

Comparison of force decay pattern in orthodontic elastomeric chains and NiTi closed coil springs, affected by five different mouthwashes: An in vitro Study

Background: The aim of this study was to compare the force decay pattern of elastomeric chains and NiTi coil springs which were exposed to five different commercially available mouthwashes.Methods: In this in vitro study, 60 pieces of elastomeric chain (EC) and 60 NiTi closed coil springs (CS) were divided into 6 groups. The specimens were exposed to one of these mouthwashes twice a day for 60 seconds: Listerine, chlorhexidine, Orthokin, Persica, fluoride and artificial saliva as the control group. The elastomeric chains and NiTi springs were stretched so that they exert the initial force of 250 gr. Their force was measured on the 1, 7, 14 and 28 following days by means of a digital gauge.Results: Elastomeric chains and coil springs had force decrease over time, but EC' force reduction was greater with the highest reduction rate in the first week. However, in the CS group, the force decrease wasn't statistically significant in the first two weeks. After 28 days in the control groups, 49.8% of the initial force was remained in ECs while the value was 93.3% for CSs. In comparison between mouthwashes, in EC groups, in all mouthwashes except Persica, the remained force was statistically less than control group.Conclusion: Force degradation of elastomeric chains could be exacerbated by use of mouthwashes. About coil springs, force decay was also observed. However, it was not statistically significant. Force reduction was detectable after four weeks of coil springs usage, but in EC groups, the greatest reduction was after the first week.

A novel, nitric oxide-releasing elastomeric chain for antimicrobial action: proof of concept

Introduction. Microbial colonization of orthodontic elastomeric chains is a two-fold problem: (1) plaque promotes carious lesions during orthodontic treatment and (2) bacterial by-products can degrade a chain’s mechanical properties. Efforts to combat this colonization have included the development of materials with antimicrobial activity. Recently, biomedical research has focused on the antibacterial properties of S-Nitroso-N-acetylpenicillamine (SNAP), a synthetic Nitric Oxide (NO) donor that exhibits extended NO release when incorporated into low water-uptake polymers. The objective of this study is to generate an antibacterial orthodontic elastomeric chain using this technology. Methods. Elastomeric power chain is impregnated with the SNAP molecule and chains are evaluated for their Nitric Oxide release kinetics. The chains are then tested for their antibacterial efficacy against a common oral pathogen, Streptococcus mutans. Results. Existing elastomeric chains are successfully impregnated with SNAP and show NO-release over a three-day period. Experimental chains demonstrate good S. mutans inhibition on and around the chain surface over a 48 h period. Conclusions. Nitric Oxide-Release technology can be applied to products in the dental field and may allow for biomimetic materials that would help to reduce bacteria-related pathologies such as white spot lesions and gingivitis.

Force Degradation of Elastomeric Chains after Storage Time and Mechanical Brushing.

The purpose of this in vitro study was to evaluate the force decrease of different elastomeric chains after different times: initial, 10 minutes, 1 day, 28 days and after mechanical brushing. Twenty orthodontic elastomeric chains segments were utilized for each commercial brand. Initially, the elastomeric chain of 15mm long were immediate stretched up to 20 mm in an Instron and the force was measured in gf. After all specimens were placed stretched on rectangular acrylic jigs with distance of 20 mm, immersed in deionized water at 37oC for 10 minutes and the force (gf) was measured again. Five test measurements of remaining force were made at the following time intervals: initial, 10 minutes, 1 day, 28 days and mechanical brushing. After 28 days, the acrylic plates with the specimens were adapted in the mechanical brushing machines (MSCT 3) and the elastomeric chains were submitted to mechanical brushing and the force (gf) measure again. The force (gf) was submitted to mixed-model ANOVA and Sidak post-hoc test (α=0.05). A statistically significant reduction in the force was found for all orthodontic elastomeric chain types after 1 day, 28 days and mechanical brushing (p<0.05). Morelli and 3M Unitek elastomeric chains showed significantly higher force than Abzil and GAC (p<0.05) after 1 day, 28 days and mechanical brushing. In conclusion, the force delivered by all elastomeric chains decayed rapidly over time. Morelli and 3M Unitek elastomeric chains consistently had a significantly greater force after mechanic brushing, while GAC the lowest.

Effect of sodium fluoride in chlorhexidine mouthwashes on force decay and permanent deformation of orthodontic elastomeric chain

Introduction: Orthodontic elastomeric chain is polyurethane elastomer that is widely used among orthodontists due to its functions. Chlorhexidine (CHX) and sodium fluoride (NaF) are listed in mouthwash composition which could affect the mechanical properties of the elastomeric chain. This study was aimed to analyze the effect of sodium fluoride in chlorhexidine mouthwashes on force decay and permanent deformation of orthodontic elastomeric chains. Methods: This research is an experimental analytic laboratory with pretest-posttest control group design. 150 samples of orthodontic chains were divided into three groups. Group 1: artificial saliva (control group); Group 2: 0,1% chlorhexidine gluconate solution (CHX); Group 3: 0,1% chlorhexidine digluconate with sodium fluoride solution (CHX-NaF). The orthodontic elastomeric chain was stretched and maintained at a standardized distance equivalent to a force of 300 g. The measurement of force decay and permanent deformation were performed with digital force gauge and digital caliper (0.01mm) at intervals of the first, seventh, fourteenth, twenty-first, and twenty-eighth days, respectively. Results: The force decay and permanent deformation of the elastomeric chain compared between three groups (control, CHX mouthwash and CHX+NaF mouthwash) showed did not have any significantly different (p-value&gt;0,05) at the first, seventh, fourteenth, twenty-first, and twenty-eighth days, respectively. Conclusion: Sodium fluoride in chlorhexidine mouthwash showing no significant difference among saliva, CHX mouthwash and CHX+NaF mouthwash on force decay and permanent deformation of elastomeric chain.

Effect of citric acid on force decay of orthodontic elastomeric chains

Effect of citric acid on force decay of orthodontic elastomeric chains