Influence of ENO juice orally taken in on the corrosion resistance of orthodontic wire made of SS 18/8 in the presence of artificial saliva

• C.J.A. Priya¹, A.P.P. Regis¹ and S. Rajendran²

¹ PG and Research Department of Chemistry, St Joseph’s College, Tiruchirappalli, 620 002, Tamilnadu, India
² Research Director, Corrosion Research Centre, PG Department of Chemistry, St Antony’s College of Arts and Sciences for Women, Amala Annai Nagar, Tamaipadi, Dindigul, 624 005, Tamilnadu, India

Abstract: Dentists make use of orthodontic wires such as SS 18/8, SS 316, Ni–Cr etc., to regulate the growth of teeth. In the saliva environment these wires undergo corrosion. Aside from this, they undergo corrosion by the food items, juices and tablets orally in taken. Corrosion resistance of SS 18/8 alloy in artificial saliva (AS), in the absence and presence of ENO fruit salt (lemon flavour) juice, has been investigated by polarization study and AC impedance spectra. It is inferred that corrosion resistance of SS 18/8 alloy in artificial saliva decreases in the presence of ENO. This is exposed by a decrease in linear polarization resistance (LPR) value, decrease in charge transfer resistance (R_t) value, decrease in impedance value, increase in corrosion current and increase in double layer capacitance value (C_dl). In the presence of ENO, the LPR value decreases from 3.488·10⁶ to 1.629·10⁶ Ohm∙cm². The corrosion current value increases from 1.447∙10^–8 to 2.637∙10^–8 A/cm². The charge transfer resistance (R_t) value decreases from 37796 to 3068 Ohm∙cm². The double layer capacitance value increases from 1.349∙10^–10 to 1.662∙10^–9 F/cm². The impedance value decreases from 4.857 to 3.954 log(Z/Ohm). It implies that people clipped with orthodontic wire made of SS 18/8 alloy should avoid taking ENO juice orally.

Keywords: orthodontic wires, SS 18/8, corrosion resistance, ENO juice, artificial saliva

Int. J. Corros. Scale Inhib., 2021, 10, no. 3, 1030-1041
doi: 10.17675/2305-6894-2021-10-3-13

Download PDF (Total downloads: 277)

Back to this issue content: 2021, Vol. 10, Issue 3 (pp. 851-1354)