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Comparative Study
. 2006 Feb;113(2):50-5.

[Erosion effect of a newly developed soft drink]

[Article in Dutch]
M C D N J M Huysmans  1 , H P Voss, J L Ruben, D J Jager, A e Vieira
Affiliations
  • PMID: 16509512
Comparative Study

[Erosion effect of a newly developed soft drink]

[Article in Dutch]
M C D N J M Huysmans et al. Ned Tijdschr Tandheelkd. 2006 Feb.

Abstract

In this article, the erosion effect of a newly developed soft drink available in 3 different flavours is compared with the erosion effect of some common soft drinks. Several basic parameters of the soft drinks were determined: pH, titratable acidity, and the calcium as well as phosphate concentration. Three methods were used to assess in vitro the erosion depth of the soft drinks in enamel specimens. Erosion depth is defined as the mean height of lost enamel. The methods used were atomic absorption spectroscopy for calcium loss, a colorimetric ammonium molybdate method for phosphate loss and non-contact profilometry for enamel volume loss. The newly developed soft drink realized statistically significantly less erosion depth when compared with cola and apple juice and statistically non-significantly less erosion depth when compared with orange soda.

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