Publication: The effect of beer and milk tea on the shear bond strength of adhesive precoated brackets: An in vitro comparative study
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Issued Date
2022
Resource Type
Language
eng
File Type
application/pdf
ISSN
24058440
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
Journal of Personalized Medicine. Vol 12, No.6 (2022), p.-
Suggested Citation
Vorachart W., Sombuntham N., Parakonthun K. The effect of beer and milk tea on the shear bond strength of adhesive precoated brackets: An in vitro comparative study. Journal of Personalized Medicine. Vol 12, No.6 (2022), p.-. doi:10.1016/j.heliyon.2022.e10260 Retrieved from: https://hdl.handle.net/20.500.14740/10017
Author(s)
Abstract
Objectives: The objectives of this study were to evaluate the long-term effects of beer and milk tea on the shear bond strength (SBS) of adhesive precoated brackets and conventional adhesive on brackets. Methods: The 150 metal brackets were bonded to maxillary permanent premolars and divided into two groups based on adhesive type: (1) Transbond PLUS Color Change Adhesive (TP) and (2) Flash-Free adhesive precoated (APC FF). The bonding processes were carried out exactly as recommended by the manufacturer. Each group's samples were randomly divided into five subgroups with different immersion solutions and thermal cycles (n = 15): (1) at 24 h after bonding, (2) milk tea at 6 months, (3) milk tea at 1 year, (4) beer at 6 months and (5) beer at 1 year. The SBS differences between groups were analyzed using an independent-sample T test and one-way ANOVA with Dunnett's T3 as a post hoc analysis. Results: The SBS of TP were 20.66 ± 4.88 (X ± SD MPa), 23.14 ± 2.33, 17.54 ± 5.12, 24.64 ± 2.26, and 20.91 ± 6.19 for subgroups 1 to 5, respectively. The SBS of APC FF were 13.86 ± 4.14, 17.02 ± 4.04, 13.74 ± 4.40, 15.77 ± 4.11, and 16.21 ± 3.51 for subgroups 1 to 5 respectively. However, the SBS of APC FF was significantly lower than TP for all subgroups (p < 0.05). Beer showed a minor influence on the SBS (p > 0.05). The TP milk tea subgroup increased significantly throughout the 1-year thermal age period (p = 0.028). Both TP and APC FF showed higher values in the milk tea subgroups after 6 months of thermal age than in the beer subgroups (p < 0.05). Significance: The APC FF group showed significantly lower SBS than the TP group. We found that milk tea increased the SBS in both the TP and the APC FF groups. However, beer had no significant effect on either group. © 2022 The Author(s)