Adhesion of Foods to Teeth

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Abstract
The adhesiveness of 77 foods to teeth was measured in an adhesion tester. The adhesion test involved measurement of the tensile force required to break a bond between food-saliva mixtures and the enamel surface of teeth. The effects of surface roughness and organic pellicles on adhesion were relatively minor in comparison with the wide range of adhesion for different foods. The volume of saliva incorporated during chewing was fairly constant for each food.

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