Abstract
The research on the interaction of tartrate ions with the surface of hydroskyapatite was presented, including the measurements of the kinetics of tartrate ion adsorption and tartrate ion adsorption as a function of pH. The adsorption of tartrate ions was calculated from the loss of tartrate concentration in the solution as measured by a radioisotope method using C-14 labeled tartaric acid. In order to explain the mechanism of interaction of tartrate ions with hydroxyapatite, supplementary measurements were carried out, i.e., potentiometric measurements of the balance of released/consumed ions in the hydroxyapatite/electrolyte solution system, zeta potential measurements, FTIR spectrophotometric measurements and the hydroxyapatite crystal structure and particle size distribution were characterized. It was found that the adsorption of tartrate ions occurs as a result of the exchange of these ions with hydroxyl, phosphate and carbonate ions. Replacing the ions with the abovementioned tartrate ions leads to the appearance of a negative charge on the surface of the hydroxapatite. On the basis of XRD study and particle size distribution, a decrease in the size of crystallites and the diameter of hydroxyapatite particles in contact with a solution of 0.001 mol/dm3 of tartaric acid was found.
Highlights
Teeth and bones are a natural composite of organic and inorganic substances in which hydroxyapatite is the inorganic component
The anions originating from dissociation of polycarboxylic acid are characterized by having calcium ion complexing properties, which contribute to dental erosion [3]
Organic acids interact with hydroxyapatite through the erosion mechanisms, for example, with citric acid whose interactions with hydroxyapatite have been discussed in many papers [4,5,6,7,8,9]
Summary
Teeth and bones are a natural composite of organic and inorganic substances in which hydroxyapatite is the inorganic component. The tooth surface (enamel) is subjected to interactions with food components or the metabolism of acid bacteria, as a result of which its erosion may occur [1]. In some fruits (e.g., grapes, tamarind or garcinia) 100 g of tartaric acid is present in the concentrations of several mg/100 g, while in the others, e.g., (apples, oranges, strawberries) in tenths of mg/100 g [11]. It can be found in cocktails, various drinks made of these fruits.
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