Dental erosion potential of orange juice modified by calcium ion
CAI Chen-Xin
Abstract
CAI Chen-Xin
Abstract
Objective: To evaluate the erosive potential of orange juice modified by calcium. Methods: 45 permanent teeth were ran- domly divided into there groups,and were immersed in orange juice,orange juice modified by calcium( 0. 4 g / L,calcium lactate penta- hydrate),and deionized water respectively for 25 hours. A laser fluorescence system was used to make a quantitative record. Results: The experiment showed that the group of orange juice and orange juice modified by calcium showed significant higher laser fluorescence value than the group of deionized water( P 0. 05). Orange juice modified by calcium showed significant lower laser fluorescence value than orange juice group( P 0. 05). Conclusions: Calcium ion could significantly reduce the erosion potential of orange juice.
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Objective: To evaluate the erosive potential of orange juice modified by calcium. Methods: 45 permanent teeth were ran- domly divided into there groups,and were immersed in orange juice,orange juice modified by calcium( 0. 4 g / L,calcium lactate penta- hydrate),and deionized water respectively for 25 hours. A laser fluorescence system was used to make a quantitative record. Results: The experiment showed that the group of orange juice and orange juice modified by calcium showed significant higher laser fluorescence value than the group of deionized water( P 0. 05). Orange juice modified by calcium showed significant lower laser fluorescence value than orange juice group( P 0. 05). Conclusions: Calcium ion could significantly reduce the erosion potential of orange juice.
Key concepts: Orange juice, Orange (colour), Calcium, Chemistry, Food science, Organic chemistry