Avaliação das tensões liberadas por elásticos ortodônticos em cadeia: estudo in vitro

Kochenborger, Claudia; Silva, Dayanne Lopes da; Marchioro, Ernani Menezes; Vargas, Diogo Antunes; Hahn, Luciane

doi:10.1590/s2176-94512011000600015

Cited by 13 publications

(24 citation statements)

References 12 publications

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“…Chain elastics are widely used materials in Orthodontics, and knowledge about their properties and structural changes is of fundamental importance to the clinician, since these elastics may remain in the oral cavity for a relatively long time 3 .…”

Section: Discussionmentioning

confidence: 99%

“…Studies have shown that the elastics tested in a humid medium underwent greater degradation than those tested in a dry medium 3 . When they are distended around brackets, they lose force over time.…”

Section: Introductionmentioning

confidence: 99%

“…In 1920, the production of synthetic elastics began, and in 1960, their use in Orthodontics was disseminated 1,3 . The elastics are amorphous polymers made of polyurethane material that has the characteristics of rubber and plastic 4 .…”

Section: Introductionmentioning

confidence: 99%

“…The elastics are amorphous polymers made of polyurethane material that has the characteristics of rubber and plastic 4 . In addition, they have the capacity to return to their original dimensions after undergoing deformation 3,5 .…”

Section: Introductionmentioning

confidence: 99%

“…The type most used in orthodontics are chain elastics and elastic ligatures that have different clinical applications: closure of diastemas, correction of rotation, fixation of the arch to brackets, correction of midline deviations, canine retraction, among others 1,3 .…”

Section: Introductionmentioning

confidence: 99%

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Influence of elastic chain in the degradation of orthodontic forces - in vitro study

Quenzer

Lucato

Vedovello

et al. 2015

Rev. odontol. UNESP

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ResumoIntrodução: Os elásticos corrente são acessórios indispensáveis no tratamento ortodôntico, e suas propriedades de grande interesse para o profissional, a fim de obter maior controle sobre os movimentos dos dentes. Objetivo: Avaliar a influência da marca comercial e comprimento da cadeia espaçadora de elásticos corrente na degradação de força. Material e método: Foram utilizadas ligaduras elásticas ortodônticas em cadeia, tipo curto, médio e longo das marcas: Rocky Mountain (RMO), TP e GAC. Os elásticos, contendo elos correspondentes a 12,5 mm, foram tensionados entre pinos de aço na máquina de ensaio universal Instron 4411 até 25 mm. O valor foi anotado. Após a aferição inicial da força, os elásticos foram fixados em placa de resina acrílica e mantidos distendidos a 25 mm. Foram inseridas em recipiente contendo água deionizada e mantidas em estufa a 37 °C. A leitura da força dos elásticos foi feita nos tempos de 24 horas, 48 horas, 7 dias, 14 dias, 21 dias e 28 dias. Os dados foram submetidos ao teste estatístico apropriado, com nível de significância de 5%. Resultado: Os elásticos TP apresentaram força significativamente maior em todos os períodos. Os elásticos GAC e RMO apresentaram forças estatisticamente semelhantes. Os elásticos TP cadeia curta e longa apresentaram força significativamente maior que os elásticos cadeia média. Para GAC e RMO os elásticos curto apresentaram força maior que os médios e este maior que os longos. Conclusão: A cadeia espaçadora e a marca comercial influenciaram nos resultados obtidos, reforçando a importância do conhecimento dos tipos de elástico.Descritores: Elastômeros; ortodontia; elasticidade. AbstractIntroduction: Elastic chains are indispensable accessories in orthodontic treatment. Changes in their properties are of great interest to professionals in order to gain greater control over tooth movements. Objective: Evaluate the influence of trademark and length of the spacer chain on force degradation of elastic. Material and method: We used the following elastic chain types: TP, Rocky Mountain (RMO) and GAC short, medium and long varieties. The elastics, which contained links corresponding to 12.5 mm, were tensioned between steel pins using Instron 4411 universal testing machine up to 25 mm. The value was recorded. After initial measurement of the force, the elastics were fixed on an acrylic resin plate and kept distended to 25 mm. They were inserted in a container with deionized water and kept in an incubator at 37º. The elastic force data was collected at time intervals of 24 hours, 48 hours, 7 days, 14 days, 21 days and 28 days. These records were subjected to an appropriate statistical test, with significance level of 5%. Result: TP elastics showed significantly higher force in all periods. RMO and GAC elastics showed similar elastic forces. Short and long TP elastics exhibited significantly higher strength than the average elastic chain. As regards GAC and RMO, short elastics showed higher than average force values, and higher values than the long type. Conclusion...

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of elastic chain in the degradation of orthodontic forces - in vitro study

Quenzer

Lucato

Vedovello

et al. 2015

Rev. odontol. UNESP

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Mechanical properties intermaxillary latex and latex-free elastics

Pithon¹,

Souza²,

Freitas³

et al. 2013

Journal of the World Federation of Orthodontists

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Experimental Evaluation of Strength Degradation of Orthodontic Chain Elastics Immersed in Hot Beverages

Braga

Souza

Barretto

et al. 2019

J Indian Orthod Soc

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Introduction: Elastomeric chains are relevant in orthodontic mechanics due to the form memory property; however, elastomers present high force reduction in some circumstances. The objective was to evaluate the effect of hot beverages on tensile strength degradation of orthodontic elastomeric chains. Material and Methods: Four groups were tested according to different immersion liquids: artificial saliva (group 1), hot water (group 2), green tea (group 3), and coffee (group 4). The elastomeric chains of groups 2, 3, and 4 were immersed in the respective liquids, with temperature of 70 ± 1°C twice daily for 30 seconds for a period of 7, 14, or 21 days. All samples were kept in artificial saliva and stored in an incubator at controlled temperature of 37 ± 1°C. The elastomeric chains were then examined in the testing machine (AME-2kN; Filizola, São Paulo, Brazil) to measure the tensile strength degradation. Results: It was observed through intragroup comparisons that the control showed a progressive reduction of tensile strength in a statistically significant manner throughout the study period. In turn, the hot water, green tea, and coffee samples showed a statistically significant reduction from 7 to 14 days. From 14 to 21 days, the tension remained stable. When the test groups were compared with the control, it was observed that all groups presented tension reduction in a statistically significant manner at all periods, except for the coffee group at 21 days ( P < .001). Conclusions: Experimental immersion in hot water, green tea, and coffee at 70 ± 1°C contributed in a statistically significant manner to the strength degradation of orthodontic elastomeric chains in the period of 7 and 14 days.

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Avaliação das tensões liberadas por elásticos ortodônticos em cadeia: estudo in vitro

Cited by 13 publications

References 12 publications

Influence of elastic chain in the degradation of orthodontic forces - in vitro study

Influence of elastic chain in the degradation of orthodontic forces - in vitro study

Mechanical properties intermaxillary latex and latex-free elastics

Experimental Evaluation of Strength Degradation of Orthodontic Chain Elastics Immersed in Hot Beverages

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