Erosion potential of well water, commercially available bottled water, and vegetable juice Public Deposited

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Last Modified
  • March 19, 2019
Creator
  • Guha, Upoma
    • Affiliation: School of Dentistry, Department of Operative Dentistry
Abstract
  • Objective: The study was conducted to evaluate the dental erosion potential of commercial bottled water, well water, and vegetable juice by pH-metric titration. Method: 13 bottled water brands, well water from 15 locations, and 9 vegetable juice brands were tested for pH value and titratable acidity (TA). Palatability test and questionnaire survey were performed for bottled water. Result: 6 bottled and 6 well waters had pH lower or close to critical pH of dentin (6.7) and enamel (5.2-5.5), while all vegetable juices showed low pH (4.0-4.3). Their TA value ranges were 1-14μL, 20-103μL, and 33.9-81.7mL of 0.1M NaOH, respectively. No significant differences were found in taste preferences for bottled water. Conclusion: Marked low pH and high TA of all vegetable juice brands indicate significant potential for dental erosion compared to bottled and well waters, and can compromise dental health with long term exposure.
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  • In Copyright
Advisor
  • Donovan, Terence
  • Parker, James
  • Ritter, Andre
  • Swift, Edward
Degree
  • Master of Science
Degree granting institution
  • University of North Carolina at Chapel Hill Graduate School
Graduation year
  • 2015
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  • Chapel Hill, NC
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