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Dental erosion: kolsyrade vattens erosiva potential
Kristianstad University College, School of Health and Society.
Kristianstad University College, School of Health and Society.
2009 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Dental erosion : erosive potential of carbonated water (English)
Abstract [sv]

Syftet med studien var att undersöka den erosiva potentialen av vanligt förekommande kolsyrade vatten med eller utan smaksättning. Studien genomfördes som en laboratoriestudie vid Institutionen för Odontologi vid Göteborgs universitet. Totalt omfattades studien av 34 buteljerade kolsyrade vatten med eller utan smak, tre kolsyrade vatten producerade i kolsyreapparat samt sex referensdrycker. Samtliga produkter testades genom registrering av initialt pH med pH-elektrod och buffring med 0,1 M NaOH till det värde då pH neutraliserats. Dryckens surhetsgrad beräknades därefter vilket anses som ett mått på dess erosiva potential. Resultatet visade att majoriteten av kolsyrade vatten hade ett initialt pH-värde >5 men variationer fanns mellan varumärken. Samtliga studerade vatten uppvisade en lägre erosiv potential jämfört med referensdrycker som färskpressad citron- och apelsinjuice, men inte jämfört med läskedrycker. Data visade att syrakoncentrationen steg när mängden kolsyra ökade. Olika smaktillsatser hade endast en mindre påverkan på den erosiva potentialen. Denna studie visade att kolsyremängden var av större betydelse än smaktillsats för syrakoncentrationen i vattnet.

Abstract [en]

The aim of this study was to investigate the erosive potential of the most commonly used carbonated waters with or without flavouring. The study was preformed as an in vitro study at the Institution of Odontology at University of Gothenburg. The study was comprised by 34 bottled carbonated waters with or without flavouring, three carbonated waters produced in a carbonator machine and six control drinks. Products were tested and pH was measured using a pH electrode and buffered gradually with 0,1 M NaOH until pH reached neutral value. Calculation of the acidity of the drinks, which is a grade on its erosive potential, was measured. The results showed that a majority of the studied carbonated waters had a pH baseline value >5, but variations existed among the different labels. All of the studied waters showed a lower erosive potential compared with the control products freshly squeezed lemon- and orangejuice, but compared to soft drinks. Data showed that the acid concentration gradually arouse when carbondioxide was added to the water. Different flavouring had only a slight influence on the erosive potential. This study showed that adding carbondioxide was of larger importance than adding flavouring for the acid concentration in the water.

Place, publisher, year, edition, pages
2009. , 18 p.
Keyword [sv]
dental erosion, erosiv potential, kolsyrade vatten, mineralvatten, pH, vatten
National Category
Dentistry
Identifiers
URN: urn:nbn:se:hkr:diva-5272OAI: oai:DiVA.org:hkr-5272DiVA: diva2:276004
Presentation
(English)
Uppsok
Medicine
Supervisors
Available from: 2009-11-18 Created: 2009-11-09 Last updated: 2009-11-18Bibliographically approved

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CiteExportLink to record
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