Preliminary in vitro Assessment of Erosive Potential Using the Ultra-Micro-Indentation System

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Abstract
The aim of this study was to measure the change in hardness and modulus of elasticity of enamel and dentine in primary teeth using the ultra-micro-indentation system (UMIS) after exposure to potentially erosive beverages and to relate the changes to the chemical composition of the test beverages. Primary molar teeth were sectioned and polished. Indentations were made in enamel and dentine prior to and then after exposure to one of four beverages: distilled water (control), orange juice, Orange Cordial, Fanta((R)) and a 'toothfriendly' Tropical Orange Cordial (Ribena((R))). Each beverage was then analysed. Fanta and Orange Cordial were the only test beverages to show a statistically significant reduction in the enamel hardness in comparison to the control and only Fanta showed a significant reduction in dentine hardness. None of the test beverages significantly reduced the modulus of elasticity of either enamel or dentine. Statistically the pH, phosphate and fluoride concentrations of the beverages were correlated with softening of enamel. Calcium concentration and titratable acidity were correlated with softening of dentine. The UMIS offers another method of measuring the basic mechanical properties of enamel and dentine. This is useful in predicting the erosive potential of substrates. It is likely that the pH, titratable acidity, fluoride, phosphate and calcium content of beverages are all important in determining the potential erosiveness of beverages.