Linked Life Data

18050578

Source:http://linkedlifedata.com/resource/pubmed/id/18050578

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2007-12-3
pubmed:abstractText
Soft drink pH (initial pH) has been shown to be a causative factor--but not necessarily the primary initiating factor--of dental erosion. The titratable acidity or buffering capacity has been acknowledged as playing a significant role in the etiology of these lesions. This in vitro study sought to evaluate five different soft drinks (Coca-Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappucino coffee drink) and tap water (control) in terms of initial pH and buffering capacity. Initial pH was measured in triplicate for the six beverages. The buffering capacity of each beverage was assessed by measuring the weight (in grams) of 0.10 M sodium hydroxide necessary for titration to pH levels of 5.0, 6.0, 7.0, and 8.3. Coca-Cola Classic produced the lowest mean pH, while Starbucks Frappucino produced the highest pH of any of the drinks except for tap water. Based on statistical analysis using ANOVA and Fisher's post hoc tests at a P < 0.05 level of significance, Red Bull had the highest mean buffering capacity (indicating the strongest potential for erosion of enamel), followed by Gatorade, Coca-Cola Classic, Diet Coke, and Starbucks Frappucino.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
D
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
0363-6771
pubmed:author
pubmed:issnType
Print
pubmed:volume
55
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
527-31
pubmed:meshHeading
pubmed:articleTitle
The potential effects of pH and buffering capacity on dental erosion.
pubmed:affiliation
University of Tennessee College of Dentistry, Memphis, USA.
pubmed:publicationType
Journal Article