Objective: To evaluate and compare the force decay of elastomeric chains and active tiebacks immersed in hot tea and in carbonated cold drink over the period of 28 days.

Method: This experimental study was conducted on 60 samples which was further divided into 3 groups containing 10 samples of each elastomeric chains and active tiebacks. This samples were submerged into distilled water (control group) for 24 hours, cold drink (10°C ± 1°C) and hot tea (70°C ± 1°C) for 60 seconds twice a day for total of 28 days. Measurement of force was done on beginning of study, at 24 hours, 7 days, 14 days, 21 days and 28 days, two-way ANOVA with post hoc Bonferroni test was done to compare the force decay of elastomeric chains and active tiebacks among each other in different groups.

Result: Stastically significant difference in force decay was found while comparing hot tea group with cold drink group of elastomeric chain as hot tea group showed more overall force decay then cold drink group. However, no stastically significant difference in force decay is seen while comparing different groups of active tiebacks. More overall force decay was found in elastomeric group at the end of 28 days then in active tieback group.

Conclusion: The study reveals that elastomeric chains are more susceptible to elevated temperatures, which can accelerate the force decay. In contrast, active tiebacks provide more consistent force retention, regardless of beverage exposure.