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KMID : 0371619870030010147
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Journal of Wonkwang Medical Science
1987 Volume.3 No. 1 p.147 ~ p.164
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pH, Buffering Capacity, and Acid-Producing Capacity of Confections
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Abstract
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Fifty--one kinds of confections in the market were selected for study. The pH of samples was measured by Bachman 40 ´pH meter using the 10ml mixture of 1 gm sample, 2 ml saliva, and distilled water. The buffering capacity was measured by titrating the 10ml mixture of 1 gm sample and distilled water by 01 N lactic acid to the point of pH 3.00. The buffering capacity in saliva was measured by titrating the 10 ml mixture of 1 gin sample, 2ml saliva, and distilled water by same method. The pH drop during fermentation was measured at first and fourth hour during fermentation using the 10ml mixture of 1 gm sample, 2ml saliva and distilled water incubated at 37°C. The acid-producing capacity was measured by titrating the 10ml mixture incubated for four hours by 0.1 N NaOH to the point of original pH.
1. The pH was 6.98110.87, and the pH in saliva was 7.09±0.61.
2. The buffering capacity was 287 ±710x1, and the buffering in saliva was 195±76x1.
3. The pH after one hour of incubation was 7.08 ± 0.39, the pH after four hours of incubation was 4.88±0,52, and the acid-producing capacity was 191 ± 77u1.
4. The pH, pH in saliva, buffering capacity. Buffering capacity in saliva, pH dropfter one hour of incubation, and pH drop after four hours of incubation were showed statistically significant relationship each other in Spearman´s rank correlation (p ( 0.05), but the acid-producing capacity did not show any statistically significant relaticnship with others´ except the pH drop after four hours of incubation.
5. The oral health professionals, consumers, and manufacturers should cooper-ate in developing the confections with higher pH, greater buffering capacity and lesser acidproducing capacity.
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KEYWORD
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