The erosive potential of some flavoured waters.
作者： Jeremy Rees , Theresa Loyn , Lindsay Hunter , Leili Sadaghiani , Alan Gilmour
关键词: Orange juice 、 Food science 、 Enamel paint 、 Pathology 、 Positive control 、 Tooth surface loss 、 Dental enamel 、 Medicine
摘要: Objectives: To assess the erosive potential of a number readily available flavoured waters in laboratory. Methods: The was assessed by measuring pH, neutralisable acidity and ability to erode enamel. These were compared an orange juice positive control. Results: pH ranged from 2.64-3.24 with their rang- ing 4.16-16.30 mls 0.1M NaOH. amount enamel removed following 1-hour immersion drinks 1.18-6.86 microns. In comparison, control had 3.68, 19.68 0.1 M NaOH 3.24 microns Conclusions: Many tested found be as juice. This information will use clinicians when counselling patients tooth surface loss. (Eur J Dent 2007;1:5-9)
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