H. Sultan, M. Kamran, S. Almoammar, M. A. Al Jearah, Mariam Khan, Syed Junaid Mahmood, Ghulam Ahmed, Mirza Mahmood
{"title":"苏打、啤酒和柑橘的pH值对正畸托槽与牙釉质粘合强度的影响。扫描电子显微镜及黏合剂残留指数分析","authors":"H. Sultan, M. Kamran, S. Almoammar, M. A. Al Jearah, Mariam Khan, Syed Junaid Mahmood, Ghulam Ahmed, Mirza Mahmood","doi":"10.1166/jbt.2023.3287","DOIUrl":null,"url":null,"abstract":"Aim: To assess the effects of milk tea, carbonated drink, orange juice, and artificial saliva on the shear bond strength (SBS) of orthodontic brackets and assess their mode of failure under a scanning electron microscope (SEM). Material and Methods: Eighty non-carious\n extracted premolars were disinfected, etched, had primer applied and cured, and bracket bonded with light cure composite adhesive. These teeth were then immersed in separate media of milk tea, carbonated drink, orange juice, and artificial saliva for 10 minutes per day for three months. After\n which, they were thermocycled and subjected to shear stress in the Universal testing machine, and the shear load was recorded. Following debonding, the teeth were analyzed under SEM for failure analysis using adhesive remnant Index (ARI). Data were analyzed using ANOVA and Tukey multiple comparison\n tests. Results: Carbonated drink and milk tea showed comparable shear bond strength which differed significantly from that of orange juice and artificial saliva. Conclusion: Carbonated drink had the most erosive effect on the tooth’s surface and showed the least shear bond\n strength and adhesive remnant score than the teeth immersed in other media.","PeriodicalId":15300,"journal":{"name":"Journal of Biomaterials and Tissue Engineering","volume":" ","pages":""},"PeriodicalIF":0.1000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"pH Effects of Soda, Brew, and Citrus on Adhesive Bond Strength of Orthodontic Brackets to the Enamel. Scanning Electron Microscopy and Adhesive Remnant Index Analysis\",\"authors\":\"H. Sultan, M. Kamran, S. Almoammar, M. A. Al Jearah, Mariam Khan, Syed Junaid Mahmood, Ghulam Ahmed, Mirza Mahmood\",\"doi\":\"10.1166/jbt.2023.3287\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Aim: To assess the effects of milk tea, carbonated drink, orange juice, and artificial saliva on the shear bond strength (SBS) of orthodontic brackets and assess their mode of failure under a scanning electron microscope (SEM). Material and Methods: Eighty non-carious\\n extracted premolars were disinfected, etched, had primer applied and cured, and bracket bonded with light cure composite adhesive. These teeth were then immersed in separate media of milk tea, carbonated drink, orange juice, and artificial saliva for 10 minutes per day for three months. After\\n which, they were thermocycled and subjected to shear stress in the Universal testing machine, and the shear load was recorded. Following debonding, the teeth were analyzed under SEM for failure analysis using adhesive remnant Index (ARI). Data were analyzed using ANOVA and Tukey multiple comparison\\n tests. Results: Carbonated drink and milk tea showed comparable shear bond strength which differed significantly from that of orange juice and artificial saliva. Conclusion: Carbonated drink had the most erosive effect on the tooth’s surface and showed the least shear bond\\n strength and adhesive remnant score than the teeth immersed in other media.\",\"PeriodicalId\":15300,\"journal\":{\"name\":\"Journal of Biomaterials and Tissue Engineering\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2023-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Biomaterials and Tissue Engineering\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1166/jbt.2023.3287\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Biomaterials and Tissue Engineering","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1166/jbt.2023.3287","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
pH Effects of Soda, Brew, and Citrus on Adhesive Bond Strength of Orthodontic Brackets to the Enamel. Scanning Electron Microscopy and Adhesive Remnant Index Analysis
Aim: To assess the effects of milk tea, carbonated drink, orange juice, and artificial saliva on the shear bond strength (SBS) of orthodontic brackets and assess their mode of failure under a scanning electron microscope (SEM). Material and Methods: Eighty non-carious
extracted premolars were disinfected, etched, had primer applied and cured, and bracket bonded with light cure composite adhesive. These teeth were then immersed in separate media of milk tea, carbonated drink, orange juice, and artificial saliva for 10 minutes per day for three months. After
which, they were thermocycled and subjected to shear stress in the Universal testing machine, and the shear load was recorded. Following debonding, the teeth were analyzed under SEM for failure analysis using adhesive remnant Index (ARI). Data were analyzed using ANOVA and Tukey multiple comparison
tests. Results: Carbonated drink and milk tea showed comparable shear bond strength which differed significantly from that of orange juice and artificial saliva. Conclusion: Carbonated drink had the most erosive effect on the tooth’s surface and showed the least shear bond
strength and adhesive remnant score than the teeth immersed in other media.