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Effects of Coffee Temperature and Immersion Duration on the Physicochemical and Mechanical Properties of Orthodontic Elastomeric Chains
Thunwa Binlateh
,Paiboon Jitprasertwong
,Watita Pochanukul
,Pornputthi Puttaravuttiporn
,Chidchanok Leethanakul
,Peungchaleoy Thammanichanon
Objective: This study aimed to evaluate the effects of coffee temperature and immersion duration on the percentage weight change, force degradation, mechanical properties (300% modulus, and strain at break), and surface morphology of orthodontic elastomeric chains. We also aimed to examine the relationship between weight change and force degradation. Materials and Methods: Latex-free closed-type elastomeric chains were stretched to generate a force of 300 gf and assigned to four groups: control (artificial saliva, 37 °C) and three coffee-immersion groups (cold, 4 °C; room temperature, 25 °C; hot, 65 °C). Coffee groups were immersed for 15 min/day and stored in artificial saliva at 37 °C between immersion cycles. Weight change, force degradation, 300% modulus, strain at break, and surface morphology (scanning electron microscopy [SEM]) were evaluated on days 1, 3, 7, 14, and 21 (N = 10/group/time point). Two-way ANOVA with Tukey’s HSD post hoc test was used to analyze the effects of temperature and duration, and Pearson’s correlation was used to assess the relationship between weight change and force degradation. Results: Weight change was significantly affected by immersion temperature and duration (both p < 0.001), with the hot group showing significantly greater overall weight change than the control group (1.61% vs. 0.87%). Immersion temperature and duration significantly affected 300% modulus and strain at break, with significant temperature-duration interactions (p < 0.001). The hot group showed a consistently higher modulus and lower strain at break than the control group throughout the 21-day period, accompanied by progressively increasing surface irregularity on SEM. Force degradation was significantly greater in the hot group than in all other groups at every time point (p < 0.001) and increased continuously over 21 days, whereas the control, cold-, and room-temperature groups plateaued after days 7–14. Weight change was significantly and positively correlated with force degradation overall (r = 0.332, p < 0.001) and within each temperature group (r = 0.388–0.633), with the strongest correlation observed in the hot group. Conclusions: Coffee temperature and immersion duration significantly affected the physicochemical and mechanical properties of orthodontic elastomeric chains with hot-coffee exposure producing the greatest weight change, mechanical stiffening, surface roughening, and force degradation. Weight change was positively associated with force degradation, which suggests a link between physicochemical alteration and mechanical force loss, particularly under hot-temperature exposure.
Objective: This study aimed to evaluate the effects of coffee temperature and immersion duration on the percentage weight change, force degradation, mechanical properties (300% modulus, and strain at break), and surface morphology of orthodontic elastomeric chains. We also aimed to examine the relationship between weight change and force degradation. Materials and Methods: Latex-free closed-type elastomeric chains were stretched to generate a force of 300 gf and assigned to four groups: control (artificial saliva, 37 °C) and three coffee-immersion groups (cold, 4 °C; room temperature, 25 °C; hot, 65 °C). Coffee groups were immersed for 15 min/day and stored in artificial saliva at 37 °C between immersion cycles. Weight change, force degradation, 300% modulus, strain at break, and surface morphology (scanning electron microscopy [SEM]) were evaluated on days 1, 3, 7, 14, and 21 (N = 10/group/time point). Two-way ANOVA with Tukey’s HSD post hoc test was used to analyze the effects of temperature and duration, and Pearson’s correlation was used to assess the relationship between weight change and force degradation. Results: Weight change was significantly affected by immersion temperature and duration (both p < 0.001), with the hot group showing significantly greater overall weight change than the control group (1.61% vs. 0.87%). Immersion temperature and duration significantly affected 300% modulus and strain at break, with significant temperature-duration interactions (p < 0.001). The hot group showed a consistently higher modulus and lower strain at break than the control group throughout the 21-day period, accompanied by progressively increasing surface irregularity on SEM. Force degradation was significantly greater in the hot group than in all other groups at every time point (p < 0.001) and increased continuously over 21 days, whereas the control, cold-, and room-temperature groups plateaued after days 7–14. Weight change was significantly and positively correlated with force degradation overall (r = 0.332, p < 0.001) and within each temperature group (r = 0.388–0.633), with the strongest correlation observed in the hot group. Conclusions: Coffee temperature and immersion duration significantly affected the physicochemical and mechanical properties of orthodontic elastomeric chains with hot-coffee exposure producing the greatest weight change, mechanical stiffening, surface roughening, and force degradation. Weight change was positively associated with force degradation, which suggests a link between physicochemical alteration and mechanical force loss, particularly under hot-temperature exposure.
Posted: 15 September 2026
LC–MS/MS Characterization of Glycosylated Metabolites from Rhus pentaphylla Extracts and Their Antioxidant, Enzyme-Inhibitory, and Antimicrobial Activities
Fatima-Ezzahra En-Naciri
,Patrick Martin
,Maryline Abert Vian
,Nicolas Joly
,Nihad Sahri
,Asmae Alaoui
Posted: 27 August 2026
Synthesis and Crystal Structure of Thioureas with Structural Isoniazid, Niazid and Picolinohidrazide
Jorge Reinaldo Angulo-Cornejo
,Carlo Felipe Tovar-Taboada
,Víctor Raúl García-Villegas
Posted: 19 August 2026
Optimization of Glucose Dehydration to 5-Hydroxymethylfurfural over Fe3O4–SiO2/Al2O3 Catalyst Using Response Surface Methodology in a Biphasic System
Muhammad Husnain Manzoor
,Islam Elsayed
,Emad M. El-Giar
,El Barbary Hassan
Posted: 14 August 2026
Exploring the Limitations and Strengths of Large Language Models for Chemical Structure Generation
Endler Marcel Borges
Posted: 31 July 2026
Hydrogen Donors as Selectivity Switches in Continuous-Flow Furfural Hydrogenation on Pd/C
Kelvin A. Sanoja-López
,Viviana Bressi
,Rafael Luque
,Eliana Nope
,Jennifer M. Navia-Mendoza
,Alina M. Balu
Posted: 20 July 2026
Study of Mural Painting on Mud Plaster: “Los Escudos” from Tehuacán-Ndachjian
M. Ortega-Avilés
,D. Tenorio-Castilleros
,N. Castillo-Tejero
,J.G. Miranda-Hernández
Posted: 09 July 2026
Thermodynamics, Equilibrium and Kinetic Evaluation of Lead Ion Interactions on Zinc Salt of Trimesic Acid MOF in Aqueous Solution
Charity W. Dikio
,Samuel Ukachuku
,Fanyana M. Mtunzi
Posted: 30 June 2026
Effect of the µ-Diphosphine Bridging Ligand on the Cytotoxic Activity of Homodinuclear Ruthenium Complexes
Basile Roufosse
,Kathia L. Jiménez-Monroy
,Christoph Marschner
,Jill van de Laarschot
,Oscar Loftus
,Thomas J. Cleij
,Sharon Prince
,Burgert Blom
Posted: 29 June 2026
Syngas Production by Dry and Steam Reforming of a Model Biogas over the Highly Active Bimetallic Co-Ir/Al2O3 Catalysts
Sholpan S. Itkulova
,Yerzhan Y. Nurmakanov
,Yerzhan A. Boleubayev
,Makpal A. Zhumash
,Kuralay T. Tilegen
Posted: 23 June 2026
Microchemical Techniques for Multiclass Fungicide Residue Analysis in Complex Food Matrices
Steven Suryoprabowo
,Andreas Romulo
,Eddy Seong Guan Cheah
,Yahui Guo
Posted: 16 June 2026
Chemical and Biological Characterization of Subcritical Water Extracts from Echinacea purpurea Roots Standardized to Hydroxycinnamic Acids
Petko Denev
,Desislava Teneva
,Manol Ognyanov
,Mariya Pimpilova
,Ani Petrova
,Georgi Dimitrov
,Bela Vasileva
,Kamelia Hristova-Panusheva
,Natalia Krasteva
,George Miloshev
+1 authors
Posted: 03 June 2026
Classification Errors in Critical Information Systems: A Governance and Risk Perspective
Naomi Palaré de Matos
,Mário Monteiro Marques
,António Gonçalves
Posted: 02 June 2026
Recycling of Petroleum-Based Lubricants into High-Value Petrochemicals and Carbon-Based Materials
Sandugash Tanirbergenova
,Dildara Tugelbayeva
,Nurzhamal Zhylybayeva
,Aizat Aitugan
,Arailym Akimbek
,Kairat Tazhu
,Gulya Moldazhanova
,Zulkhair Mansurov
Posted: 21 May 2026
Preparation and Application of a Novel Anti-Contamination Agent for Use in Drilling Fluids
Song Zhang
,Xi Guan
,Fei Deng
,Xiaowei Cheng
Posted: 11 May 2026
Ternary Choline Chloride–Monoethanolamine Based Deep Eutectic Solvent Enhanced Valorization of Bamboo for Concurrent Bioethanol and Carbon Dot Production
Sicheng Jin
,Yongan Meng
,Dongtian Miao
,Chun Shi
,Jing Yang
,Zhengjun Shi
,Hai-Yan Yang
Posted: 28 April 2026
Advances in Molecular Docking Methodologies
Ekaterina Grigorenko
,Alexander Novikov
Posted: 27 April 2026
Study on the Preparation and Photocatalytic Performance of TiO2 Nanotube Films on the Surface of Nickel-Doped Porous Titanium
Jie Zheng
,Yike Wang
,TingHao Mao
,Wei Feng
Posted: 21 April 2026
Iodine-Based Coordination Compounds: A Strategy Toward Antibiotic Potentiation
Daniil Shepilov
,Dana Askarova
,Anar Seisembekova
,Seitzhan Turganbay
,Ardak Jumagaziyeva
,Tamara Bukeyeva
,Gulnara Yuldasheva
,Nurdaulet Temir
,Lyudmila Ivanova
,Natalya Zubenko
+1 authors
Posted: 15 April 2026
Synthesis, Structural Characterization, and SHG Behavior of a Lanthanum/β-D-Fructose-Based Metal Organic Framework
Domenica Marabello
,Paola Benzi
Posted: 06 March 2026
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