Journal of Korean Academy of Oral Health

The Korean Academy of Preventive Dentistry and Oral Health (대한예방치과·구강보건학회)
권호 표지

Effect of drinks on the surface microhardness of artificial carious enamel

일부 시판음료가 초기우식법랑질 표면에 미치는 영향

Choi, Choong-Ho;Youn, Hye-Jeong;Jeong, Seong-Soog;Ha, Myung-Ok;Hong, Suk-Jin
최충호;윤혜정;정성숙;하명옥;홍석진

  • Published : 20060900
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Abstract

Objectives: To investigate the effect of drinks on the surface microhardness of artificial carious enamel in vitro. Methods: Specimens of bovine tooth enamel were embedded in resin, polished, exposed to a lactate carbopol buffer system for 8$\sim$12 hours, and divided 4 groups(Coca-cola: pH 2.39 and 0.04 ppm F, Vita500: pH 2.96, 0.03 ppm F and citric acid, Sunkist Family 100% Orange: pH 3.87 and 0.16 ppm F, Jeju SamDaSoo which is natural water (control): pH 7.6 and 0.05 ppm F) of 12 enamel slabs each by randomized blocks with Vickers hardness number(VHN). There were 4 times of treatment period(12:30, 14:30, 16:30, 18:30) for 10 minutes each day and it was continued for 8 days. Until treatment time, specimens were immersed in artificial saliva. Surface microhardness was measured before and after treatment of drinks(each day for 8 days) using a microhardness tester (Fm-7, Futuretech Co, Japan). Statistical analysis used were one-way ANOVA and repeated measured ANOVA. Results: The differences of surface microhardness($\Delta$VHN) between before and after 10 minutes treatment were 81.51$\pm$17.48(Vita 500), 57.94$\pm$15.24(Coca-Cola), 55.79$\pm$10.03(Sunkist Family Orange), and 26.83$\pm$10.65(Jeju SamDaSoo). The differences of surface microhardness($\Delta$VHN) between before and after 8-day treatment were 168.93$\pm$17.51(Vita 500), 138.57$\pm$24.52(Coca-cola), 72.40$\pm$8.61(Sunkist Family Orange), and -5.78$\pm$8.61(Jeju SamDaSoo). These results indicated that surface microhardness changes of carious enamel for 10 minutes and after cycling of the drinks and artificial saliva for 8 days were significantly different among the 4 groups(p$\prec$0.01). The results of Vita 500 group with citric acid and Coca-Cola group with low pH showed greater changes on the surface microhardness of carious enamel than those of other groups(p$\prec$0.05). Conclusions: Some drinks with low pH and citric acid can reduce the surface microhardness of cariousenamel.

Keywords

References

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