Assessment of the Stain Steel Orthodontic Arch Wire's Surface Roughness Following Immersion in different media

Abstract

Orthodontic arch-wires made of stainless steel are frequently employed because of their advantageous properties, particularly in the levelling and alignment stages. The study investigated how three different liquids—date vinegar, apple cider vinegar, and bottled water—affect the surface roughness of orthodontic wires following a predetermined amount of time submerged in each.  Depending on the immersion media being utilized, thirty pieces of stainless-steel arch wire were split into three groups of ten. Arch wires made of stainless steel that have been chopped into 4.5 cm pieces. For two weeks, the wires were submerged in three distinct media: date vinegar, apple cider vinegar, and distilled water as a control group. To determine the differences between the groups under study, the LSD (HSD) test and the analysis of variance (ANOVA) test were employed. The results revealed highly significant differences (P>0.05) among different immersion media for all types of arch-wires. The highest Ra values were recorded after immersion in Date vinegar.   The lowest Ra was recorded after immersing in Apple cider vinegar.  It was concluded that acidic solutions, including date vinegar and apple vinegar, increase the surface roughness of the stainless-steel wires. suggesting the use of orthodontic arch-wires during orthodontic treatment should be done with caution