The Erosive Potential of Some Flavoured Waters

Abstract

Objectives: To assess the erosive potential of a number of readily available flavoured waters in the laboratory.Methods: The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode enamel. These were compared to an orange juice positive control.Results: The pH of the flavoured waters ranged from 2.64-3.24 with their neutralisable acidity ranging from 4.16-16.30 mls of 0.1M NaOH. The amount of enamel removed following 1-hour immersion in the drinks ranged from 1.18-6.86 microns. In comparison, the orange juice control had a pH of 3.68, a neutralisable acidity of 19.68 mls of 0.1 M NaOH and removed 3.24 microns of enamel.Results: The pH of the flavoured waters ranged from 2.64-3.24 with their neutralisable acidity ranging from 4.16-16.30 mls of 0.1M NaOH. The amount of enamel removed following 1-hour immersion in the drinks ranged from 1.18-6.86 microns. In comparison, the orange juice control had a pH of 3.68, a neutralisable acidity of 19.68 mls of 0.1 M NaOH and removed 3.24 microns of enamel.