一些调味水的侵蚀潜力。
The erosive potential of some flavoured waters.
作者信息
Rees Jeremy, Loyn Theresa, Hunter Lindsay, Sadaghiani Leili, Gilmour Alan
机构信息
Department of Adult Dental Health.
出版信息
Eur J Dent. 2007 Jan;1(1):5-9.
OBJECTIVES
To assess the erosive potential of a number of readily available flavoured waters in the laboratory.
METHODS
The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode enamel. These were compared to an orange juice positive control.
RESULTS
The pH of the flavoured waters ranged from 2.64-3.24 with their neutralisable acidity ranging from 4.16-16.30 mls of 0.1M NaOH. The amount of enamel removed following 1-hour immersion in the drinks ranged from 1.18-6.86 microns. In comparison, the orange juice control had a pH of 3.68, a neutralisable acidity of 19.68 mls of 0.1 M NaOH and removed 3.24 microns of enamel.
CONCLUSIONS
Many of the flavoured waters tested were found to be as erosive as orange juice. This information will be of use to clinicians when counselling patients with tooth surface loss. (Eur J Dent 2007;1:5-9).
目的
在实验室中评估多种市面上容易买到的调味水的侵蚀潜力。
方法
通过测量pH值、可中和酸度以及侵蚀牙釉质的能力来评估侵蚀潜力。将这些结果与橙汁阳性对照进行比较。
结果
调味水的pH值范围为2.64 - 3.24，其可中和酸度范围为4.16 - 16.30毫升0.1M氢氧化钠。在饮料中浸泡1小时后，牙釉质被去除的量范围为1.18 - 6.86微米。相比之下，橙汁对照的pH值为3.68，可中和酸度为19.68毫升0.1M氢氧化钠，去除了3.24微米的牙釉质。
结论
许多测试的调味水被发现与橙汁具有相同的侵蚀性。当为牙面磨损患者提供咨询时，这些信息对临床医生会有帮助。（《欧洲牙科杂志》2007年；1：5 - 9）
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