The effect of beverages on the release of calcium from the enamel surface
Keywords:critical pH, demineralisation, solubility product, ionic product, enamel surface
In this study, the effect of beverages (Coke TM, Spriteâ„¢, Ribenaâ„¢, Chrysanthemum tea and mineral water) on the demineralisation of the enamel surface was investigated. Demineralisation was determined by the rate of calcium released from the enamel surface on exposure to the beverages. Calcium was determined using the EDTA titration method. The pH of these beverages was measured using a pH meter and found to be in the acidic range (2.43 to 5.79) while mineral water which served as a control has a pH of 7.00. Ii was found that the rate of calcium released from Cokeâ„¢(0.76 J..lg/min) showed a significant mean difference from Spriteâ„¢ (0.38 J..lg/min), Chrysanthemum tea (0.10 J..lg/min) and mineral water (0.00 J..lg/min)at p< .05, but was however not significantly different from Ribenaâ„¢. Likewise, Chrysanthemum tea and mineral water also showed statistically no significant mean difference in the released of calcium during the study
period. The results obtained in this study indicated that beverages with low pH may pose detrimental effect on the enamel surface which could have clinical implication, especially in people with salivary gland dysfunction or low salivary flow.
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