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|Title: ||In –Vitro Study on the Erosive Potential of Milk Products on Enamel Structure of Deciduous and Permanent Teeth|
|Authors: ||Al-Khowaiter, Sawssan S|
Khounganian, Prof. Rita
|Keywords: ||pediatric dentistry and orthodontic Sciences|
|Issue Date: ||24-Oct-2009 |
|Abstract: ||Objective: The present research was under taken to assess the erosive potential of different milk
products on the enamel microhardness in human deciduous and permanent teeth and correlate the
Energy Dispersive X-ray Microanalysis (EDX-Analysis) and ultrastructural findings to the
softening effect of the different milk products on the tooth structure.
Methodology: 72 enamel specimens were prepared from freshly extracted deciduous and
permanent teeth and divided into four groups and subgroup .Each subgroup comprised of 3 pairs
of enamel specimens (3 deciduous and 3 permanent enamel slabs). In the first group (control
group) specimens were immersed in distilled water, whereas the remaining three groups were
immersed for 45 minutes under standardized conditions at room temperature in different milk
products. The three groups included the milk group comprising plain milk, strawberry milk,
cocktail juice milk with vitamin and apple exotic fruits juice milk; the laban group consisting of
plain laban, strawberry laban, cocktail laban and orange laban; the yogurt group including plain
yogurt, yogurt with natural strawberry fruit, yogurt with artificial strawberry flavor.
Microhardness was measured using micrometer II microhardness, 300g load was applied and the
significance of difference was statistically analyzed at (p 7 0.05). To enhance statistical analysis,
the number of reading where evaluated to get better number of specimens. Enamel slabs were
evaluated after exposure to milk products and distilled water by scanning electron microscopy
(SEM). Analysis of the calcium and phosphate ions on the enamel surface structure was
determined using EDX-Analysis.
Results: The microhardness measurements showed that there were statistically significant
differences before and after immersion of the enamel slabs in the different milk products for 45
minutes when compared to control group. Plain milk and strawberry milk revealed the highest
microhardness values indicating increased enamel hardness while the other products expressed
significant softening effects as indicated by the decreased microhardness values. These effects
were visualized by SEM and confirmed by EDX-Analysis.
Conclusion: This study revealed that all tested milk products cause dental erosion to some extent
except plain milk and strawberry milk that showed enamel hardening. This highlights once again
the importance of milk and its essential nutritive values. Thus children should be encouraged to
|Appears in Collections:||College of Dentistry|
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