In -Vitro: Evaluation of Corrosion Behavior of Orthodontic Stainless Steel Brackets to Salad Dressing

摘要

The objectives of this study were to investigate the corrosion behavior of conventional and self-ligating stainless steel brackets and the surface structural changes in response to salad dressing. Damon, In-Ovation,Smart clip, Discovery, OMNI and Masel brackets were all included in the study. For the control group, the brackets were placed in Petri dishes with Potassium Ferrocyanide (Fe [CN]6K4) and distilled water. Whereasas for the experimental group, the brackets were incorporated into the same reagent mixed with Oil-based - Kraft Classic French Oil and Water-based-Salad Magic, Herb and Garlic Dressing. The released ferrous ion concentrations were measured by spectrophotometer after 24 and 48 hours. Scanning electron microscope was used to analyze surface changes of the brackets