Enamel Decalcification in Food-Saliva Mixtures

Publisher Website
Google Scholar
Abstract
Polarized light was used to detect changes in form birefringences in "windows" in enamel sections incubated in 30 different food-saliva mixtures. The sections were examined for decalcification at 6, 8 and 24 hours. pH determinations were made at 6 and 8 hours and both pH and titratabie acidity measured at 24 hours. The extent of decalcification did not parallel the amount of acid formed. High acid production often accompanied low decalcification, particularly in the presence of wheat germ, dicalcium phosphate and milk products. Reasons for the findings are offered. It is suggested that the findings may have broad significance in differentiating between caries-producing capacities of foodstuffs.