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KMID : 0355420190430020078
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Journal of Korean Academy of Oral Health
2019 Volume.43 No. 2 p.78 ~ p.82
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Effects of commercial dry syrups on tooth surfaces
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Yun In-Gyeong
Chung Ki-Ho
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Abstract
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Objectives: The purpose of this study was to investigate the effects of dry syrups on bovine tooth surfaces.
Methods: Each specimen of the extracted bovine teeth enamel was treated with two types of dry syrup (experimental group), mineral water (negative control group), and liquid syrup (positive control group) (n=12 per group). The specimens were immersed for 1, 5, and 10 minutes and subsequently analyzed for surface microhardness changes using a Vickers hardness tester.
Results: The surface microhardness of sound enamel decreased as the immersion time increased. In addition, the microhardness difference (ΔVHN) among the groups after immersion for 10 minutes in both liquid syrup and two types of dry syrup was higher than that after immersion in mineral water (P<0.05). There were significant differences between the liquid syrup group and the two dry syrup groups (P<0.05). However, there was no significant difference between the two groups of dry syrup (P>0.05).
Conclusions: These results imply the erosive potential of dry syrup on tooth surfaces. The longer the contact time with teeth, greater is the risk of dental erosion. Therefore, it is recommended that the mouth be rinsed with water after drinking the syrup.
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KEYWORD
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Cold syrup, Dental erosion, Dry cold syrup
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