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Showing 2 results for Orthodontic Appliance

Seyyed Amirhossein Mirhashemi, Sahar Jahangiri, Mina Mahdavi Moghaddam, Rashin Bahrami,
Volume 32, Issue 4 (1-2020)
Abstract


Background and Aims: All metal components of orthodontic appliances are somewhat corroded in the oral environment due to some changes in chemical, mechanical, thermal, microbiological and enzymatic factors which facilitates ion release. Ionic release can result in a discoloration of the surrounding soft tissue or allergic reactions in sensitive patients or even local pain in the area. In general, ions can cause toxic and biological side effects if their values reach the threshold, so the release of ions from the metal components of orthodontic appliances is important to us. The aim of this review article to determine the rate of orthodontic appliances ion release in different solutions.
Materials and Methods: A review of the literature was carried out in Pubmed, Google Scholare and Web of science database using selected key words (Saliva/ Titanium/Normal Saline/ Ion release Orthodontic appliance/Mouth wash/ Nickel/ Chromium). These searches were limited to the articles published from 2005 to 2018. According to the inclusion and exclusion criteria, 25 articles were obtained.
Results: Because of conflicts in the reported results, it was necessary to synchronize the measurement methods and also to use artificial saliva medium with normal pH as a control to achieve better systematic comparison.
Conclusion: There was significant differences in the ion release between mouthwashes. In all studies, the effect of pH and acidity has been shown to increase the release of these ions. In addition, stainless steel (SS) instruments had the least biocompatibility among all types of alloys evaluated.

Afsaneh Ghorbani, Sedigheh Sheikhzadeh, Homayoun Alaghehmand, Valiollah Arash, Seyyed Ali Seyyed Majidi,
Volume 37, Issue 0 (3-2024)
Abstract

Background and Aims: Ensuring the long-term stability of orthodontic treatments and preventing tooth relapse remains a significant challenge in orthodontics, often addressed through the extended use of retainers. Given the pivotal role of retainers' physical and mechanical properties in this regard, this study aimed to investigate the tensile strength, flexural strength, and deflection of three distinct types of fixed orthodontic retainers.
Materials and Methods: In this laboratory study, each group comprised 12 samples of twisted, flat, and coaxial retainer wires, each measuring 8 mm in length. These samples were affixed onto the polyethylene blocks using cyanoacrylate adhesive and subsequently subjected to compressive loads using a universal testing machine. The maximum bending strength and deflection rate were recorded from stress-strain diagrams. To evaluate the tensile strength, the identical samples underwent tensile loading. Statistical analysis was performed utilizing SPSS software, employing analysis of variance tests to compare data between groups.
Results: Significant differences were observed in the bending strength (P=0.004), deflection (P<0.001), and tensile strength (P<0.001) among the investigated retainer wires. The flat retainer wire exhibited the highest bending strength, averaging 822.876±136.07 MPa, while the coaxial retainer wire showed the lowest, with an average of 673.65±73.35 MPa. Regarding deflection, the flat retainer wire displayed the highest average at 4.04±0.6 mm, surpassing the other two types of retainers. However, the tensile strength of the twisted retainer wires, averaging 699.7±83.46 MPa, exceeded that of both the flat and coaxial retainer wires.
Conclusion: The flat retainer wires demonstrated the highest bending and deflection strength, while the twisted retainer wires exhibited the highest tensile strength. Overall, the bending strength, deflection, and tensile strength of the 3-strand twisted and flat retainer wires outperformed those of the 5-strand coaxial retainer wires, increased flexural and tensile strengths imply a higher resistance of the wires to the forces induced by harder and more viscous foodstuffs.


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