THE INFLUENCE OF DIFFERENT FACTORS ON IN-VITRO ENAMEL EROSION

The aim of this study was to use two demineralization test methods to analyze the erosive potential of beverages and foodstuffs. In addition. the surface microhardness test and the iodide permeability test were compared. Surface microhardness and iodide permeability were measured before and after exposure. To characterize the beverages and foodstuffs the content of phosphate, calcium and fluoride, pH, the titrable amount of base to pH 5.5 and 7.0 as well as the buffer capacity at pH 5.5 were determined. Sprite light showed the highest significant decrease in surface microhardness (p less-than-or-equal-to 0.05) followed by grapefruit juice, apple juice and salad dressing. The highest significant increase in iodide permeability (p less-than-or-equal-to 0.05) was caused by exposure to grapefruit juice followed by apple juice (Sprite light was not tested). Multiple linear regression analyses revealed that the erosive capacity of different drinks, juices and foodstuffs are statistically significantly associated with their acidity, pH values, phosphate and fluoride contents as well as the baseline surface microhardness or iodide permeability values of the exposed enamel.