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Immediate Erosive Potential of Cola Drinks and Orange Juices
T. Jensdottir1,*,2,
P. Holbrook3,
B. Nauntofte1,
C. Buchwald4 and
A. Bardow1
1 Department of Oral Medicine, School of Dentistry, University of Copenhagen, Nørre Alle 20, 2200 Copenhagen N, Denmark;
2 Toms Group A/S, Ballerup, Denmark;
3 Faculty of Odontology, University of Iceland, Vatnsmyrarvegur 16, 101 Reykjavik, Iceland; and
4 Department of Otolaryngology, Head and Neck Surgery, Rigshospitalet, Copenhagen, Denmark
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Figure 1. Experimental set-up. (A) pH measurements (pH0) and titration of soft drink with 1 M NaOH to a pH above 5.5 (N = 20). From these data, the titratable acidity was determined in µL 1 M NaOH. (B) Addition of 50 mg of pure hydroxyapatite (HAp) crystals to the drink (N = 20), under constant stirring, and pH recordings every 15 sec (pH1–pH12). After the initial recordings, the drink was left with constant stirring until the last pH recording was obtained after 30 min (pH13). (C) Titratable acidity (from Fig. 1A) up to each pH value obtained over time in response to HAp dissolution in the drinks (from Fig. 1B). The amount (µL) of base (1 M NaOH) needed to obtain each pH value induced by HAp addition was used to calculate the amount of HAp crystals dissolved (mg) per sec per liter soft drink (N = 20). In (C), iEP denotes the initial erosive potential (i.e., during the first minutes of exposure), and eEP denotes the end erosive potential (i.e., after 30 min).
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Figure 2. Erosive potential over time. (A) Erosive potential of 5 carbonated cola drinks and 5 orange juices selected as representatives of their groups for the first 3 min upon exposure to HAp crystals. (B) Erosive potential of the same drinks over the whole 30-minute test period. All drinks in the study (N = 20) were tested at least 3 times, with a mean percent relative standard deviation between repetitions of 24% for the juices and 23% for the colas. As shown, the sequence of the drinks changed, so that some of the orange juices became considerably erosive with time. The 5 carbonated cola drinks (1–5) and 5 orange juices (6–10) in Fig. 2 are (1) Coca Cola light, (2) Pepsi Max, (3) Coca Cola, (4) Pepsi Cola, (5) Coca Cola light with lemon, (6) Capri-Sonne Orange, (7) Sun Top, (8) Rynkeby with sour oranges, (9) Rynkeby with organic oranges, and (10) Rynkeby with sweet oranges.
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Figure 3. Erosive potential and soft drink pH. (A) Relationship between the initial erosive potential (i.e., erosive potential during the first minutes of exposure) and the pH (open circles) for all drinks (N = 20). As shown, the initial erosive potential was almost a logarithmic function of the pH, increasing ten-fold for each one-unit decrease in pH. The erosive potential of the drinks was reduced, more so in drinks with low pH values and high initial erosive potential, when the HAp crystals were coated with human salivary proteins (bold circles), illustrated by the gray area between the lines (N = 20). (B) Corresponding relationship between the end erosive potential (i.e., erosive potential after 30 min) and the pH in the drinks (N = 20). Only a very limited effect was seen from the human salivary protein on the end erosive potential of the drinks, as illustrated by the reduction in size of the grey area compared with Fig. 3A (N = 20).
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Journal of Dental Research, Vol. 85, No. 3,
226-230 (2006)
DOI: 10.1177/154405910608500304
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