Orange Juice Control Research Articles

Thein vitroerosive potential of a range of baby drinks

The aim of this study was to assess the erosive potential of a range of commercially available baby drinks in the laboratory. The erosive potential of each product was assessed by measuring its initial pH, neutralizable acidity, and ability to erode primary and permanent enamel. These parameters were compared to those of an orange juice positive control. The initial pH of the baby drinks ranged from 3.5 to 4.0 with their neutralizable acidity ranging from 5.76 to 16.02 mL of 0.1 m NaOH. The amount of primary enamel removed following 1-h immersion in the drinks ranged from 3.77 to 8.10 microns, while the amount of permanent enamel removed ranged from 1.09 to 4.86 microns. In comparison, the orange juice control (Tropicana smooth) had an initial pH of 3.86, a neutralizable acidity of 37.0 mL of 0.1 m NaOH, and removed 6.39 microns of primary enamel and 5.32 microns of permanent enamel. All the baby drinks tested were found to be erosive; some of the products were as erosive as orange juice.

The Erosive Potential of Some Flavoured Waters

To assess the erosive potential of a number of readily available flavoured waters in the laboratory. The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode enamel. These were compared to an orange juice positive control. The pH of the flavoured waters ranged from 2.64-3.24 with their neutralisable acidity ranging from 4.16-16.30 mls of 0.1M NaOH. The amount of enamel removed following 1-hour immersion in the drinks ranged from 1.18-6.86 microns. In comparison, the orange juice control had a pH of 3.68, a neutralisable acidity of 19.68 mls of 0.1 M NaOH and removed 3.24 microns of enamel. Many of the flavoured waters tested were found to be as erosive as orange juice. This information will be of use to clinicians when counselling patients with tooth surface loss. (Eur J Dent 2007;1:5-9).

The erosive potential of some herbal teas

Objectives. Many epidemiological studies show a high prevalence of tooth wear, even in young patients. One factor that may be contributing to this problem is the consumption of herbal teas that are often considered to be ‘healthy’ alternatives to other beverages. The aim of this study was to screen a number of these products for their potential to cause erosion. Methods. The erosive potential of a variety of herbal teas was assessed in the laboratory by measuring their pH, neutralisable acidity and their ability to erode enamel and these were compared to a positive control, orange juice. Results. The pH of the herbal teas ranged from 3.1 to 7.1 and the neutralisable acidity ranged from 3.5 to 60.3 ml of 0.1 M NaOH. The amount of enamel removed following 1 h immersion in the herbal teas ranged from 0.00 to 9.6 μm. In comparison, the orange juice control had a pH of 3.7 a neutralisable acidity of 21.4 ml and removed 3.3 μm of enamel. Conclusion. Many of the herbal teas tested were found to be more erosive than orange juice. This information will be of use to clinicians when counseling patients with tooth surface loss.