Physical Model for Plaque Action in the Tooth-Plaque-Saliva System

A physical model describing the interrelationships of demineralization, remineralization, plaque thickness, glucose levels, and plaque enzymatic activity was presented. Selection of constants and variations of the parameters were kept in the range of possible in vivo situations. The results of calculations were discussed and correlated with the results of in vivo studies.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/66483/2/10.1177_00220345700490013001.pd

Dentin Regeneration

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/66570/2/10.1177_08959374950090030501.pd

Chemical Changes of Flattened Enamel Surfaces with in Vitro Weak Acid Demineralization

Infrared internal reflection spectroscopy (IRS) was used to study changes in surface chemistry of enamel after in vitro weak acid demineralization. Hypotheses that relate previous histomorphologic observations to current IRS findings are discussed.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/68276/2/10.1177_00220345710500064001.pd

The effects of fruit smoothies on enamel erosion

Objectives: This prospective, randomised in vitro study was to investigate the pH and titratable acidity of fruit smoothie drinks and to assess the effect of these drinks on enamel erosion. Method: Fifty enamel slabs were divided into five groups which were allocated to the sample solutions groups: Innocent® smoothie strawberries and bananas (SB), Innocent® smoothie mangoes and passion fruit (MP) and Diet Coke. Distilled deionised water (DD) was used as negative control and citric acid 0.3 % as positive control. All the slabs were subjected to a 21-day pH cycling regime involving 2 min of immersions, five times a day with appropriate remineralization periods in between. Measurement of surface loss was assessed using profilometry. Independent sample t tests were used to compare mean. Results: The titratable acidity for both test smoothies were 3.5-4 times more than that needed to neutralise Diet Coke and citric acid 0.3 %. The pH of SB, MP smoothie and Diet Coke was found to be 3.73, 3.59 and 2.95, respectively. MP smoothie caused the greatest amount of surface loss followed by Diet Coke. Both smoothies were found to cause significant surface loss. MP smoothie resulted in significantly higher surface loss compared with MB smoothie and citric acid 3 %. Conclusion: The smoothies tested were acidic and had high titratable acidity. They produced a significant erosion of enamel in vitro. The results of this study suggest that there should be increased awareness of the erosive effects of smoothies especially as their consumption seems to be on the increase

Dentifrices, mouthwashes, and remineralization/caries arrestment strategies

While our knowledge of the dental caries process and its prevention has greatly advanced over the past fifty years, it is fair to state that the management of this disease at the level of the individual patient remains largely empirical. Recommendations for fluoride use by patients at different levels of caries risk are mainly based on the adage that more is better. There is a general understanding that the fluoride compound, concentration, frequency of use, duration of exposure, and method of delivery can influence fluoride efficacy. Two important factors are (1) the initial interaction of relatively high concentrations of fluoride with the tooth surface and plaque during application and (2) the retention of fluoride in oral fluids after application