Loss of enamel due to dietary causes, either by acid erosion or the fermentation of dietary sugars, is well known. These processes will be affected by a number of factors, one of which is the ability of the food to adhere to the enamel. The aim of this study was to determine the thermodynamic work of adhesion of a number of soft drinks to enamel. The results indicated significant differences in the ability of various drinks to adhere to enamel in vivo. In addition to obtaining a ranking of the drinks under test, the likelihood of them being displaced by saliva was considered.
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