지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.7
- 수록면
- 521 - 528 (8page)
이용수
초록· 키워드
오류제보하기
Purpose: The aim of this study was to evaluate the erosive potential of several fruit-flavored liquors marketed in Korea by measuring pH, titratable acidity, and variations in pH utilizing an ISO method.
Materials and Methods: Six fruit-flavored liquors were investigated. An orange juice and three kinds of soju were selected as the control beverage. The pH and titratable acidity of the beverages were determined by 1 M NaOH until the pH 5.5 and 7.0 (recorded as TA<SUB>5.5</SUB> and TA<SUB>7.0</SUB>, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation (ΔpH) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average ΔpH was determined based on 4 measurements.
Results: All the fruit-flavored liquors tested in this study showed a ΔpH lower than the critical pH for dental erosion (4.5). The average pH of the fruit-flavored liquors was 2.77 and was also lower than the pH of the soju and an orange juice (control drinks). TA<SUB>5.5</SUB> and TA<SUB>7.0</SUB> values of the fruit-flavored liquors were 4.92㎖ and 7.13㎖, respectively. The fruit-flavored liquors showed an erosive potential capable of damaging the enamel surfaces, whereas the orange juice had the highest titratable acidity. The changes in pH determined using the screening solution confirmed that the fruit-flavored liquors had erosive potential, with ΔpH value of 1.53.
Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues.
Materials and Methods: Six fruit-flavored liquors were investigated. An orange juice and three kinds of soju were selected as the control beverage. The pH and titratable acidity of the beverages were determined by 1 M NaOH until the pH 5.5 and 7.0 (recorded as TA<SUB>5.5</SUB> and TA<SUB>7.0</SUB>, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation (ΔpH) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average ΔpH was determined based on 4 measurements.
Results: All the fruit-flavored liquors tested in this study showed a ΔpH lower than the critical pH for dental erosion (4.5). The average pH of the fruit-flavored liquors was 2.77 and was also lower than the pH of the soju and an orange juice (control drinks). TA<SUB>5.5</SUB> and TA<SUB>7.0</SUB> values of the fruit-flavored liquors were 4.92㎖ and 7.13㎖, respectively. The fruit-flavored liquors showed an erosive potential capable of damaging the enamel surfaces, whereas the orange juice had the highest titratable acidity. The changes in pH determined using the screening solution confirmed that the fruit-flavored liquors had erosive potential, with ΔpH value of 1.53.
Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과
Ⅳ. 고찰
Ⅴ. 결론
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UCI(KEPA) : I410-ECN-0101-2017-515-001008089