COSMIN ARNAUTEANU* SIMONA STOLERIU, GIANINA IOVAN, ANDREI VICTOR SANDU, ALEXANDRU ANDREI ILIESCU, SORIN ANDRIAN<br>Comparative Study Regarding the Impact of Saliva on Chemical Disolution of Enamel Induced by Various Acidic Beverages

COSMIN ARNAUTEANU* SIMONA STOLERIU, GIANINA IOVAN, ANDREI VICTOR SANDU, ALEXANDRU ANDREI ILIESCU, SORIN ANDRIAN
Comparative Study Regarding the Impact of Saliva on Chemical Disolution of Enamel Induced by Various Acidic Beverages

Abstract:

The aims of this study were to investigate the surface topography and to compare the calcium and phosphorus ions concentration of enamel following the contact with five acidic drinks in the presence or absence of saliva. 25 caries free extracted teeth were used in this study. All the teeth were longitudinally sectioned in three slices. One slice had been stored in distilled water (control group). The second slice has been continuously immersed for 12 h in one of the tested beverages: Red Bull, Lipton Green Tea, a commercial apple juice, a natural carbonated mineral water and lemon juice. The third slice has been subject to 3 cycles of immersion in one of the tested beverages for 1 minute, followed by storage in artificial saliva (AFNOR NF S90-701) for 4 h. The samples were analyzed using a scanning electron microscope and an EDX detector. The specimens continuously stored in acidic beverages showed severe erosion of enamel. The calcium and phosphorus ions concentration in enamel significantly decreased following continuous storage in all the tested beverages (mean calcium ion concentration (wt%)): 32.65 in control group, 30,13 in apple juice, 30.39 in Lipton Green Tea, 29.58 in natural carbonated mineral water, 18.67 in lemon juice, 23.13 in Red Bull; mean phosphorus ion concentration (wt%) was: 12.87 in control group, 12.20 in apple juice, 12.24 in Lipton Green Tea, 12.82 in natural carbonated mineral water, 9.90 in lemon juice, 10.25 in Red Bull. The decrease of mineral ions concentrations in enamel was significantly lower when saliva has been used as a storage medium between immersions in acidic beverages (p=[0,05, ANOVA and Bonferroni test). In the conditions of this study, saliva offered to enamel a protective effect on acidic challenge of tested beverages. Keywords: enamel, acidic beverages, SEM, calcium ions, phosphorus ions

Issue: 2013, Volume 64, Issue 11

Pages:

Download Pdf Article

This article is published under the Creative Commons Attribution 4.0 International License

<<<< back

PUBLISHING SECTION

Author Guidelines

* Paper Drafting

* Paper Template

* Ethical Statement

* Paper Submission

Ghidul Autorului (ro)

Open Access & Archiving Policy

Search Authors

LATEST NEWS
	NUMAR OMAGIAL PETRU PONI.. detalii
	Revista de Chimie - 70 de ani de aparitie neintrerupta.. detalii
	English-Romanian Dictionary for Mechanical Engineering (download pdf)