Erosive Potential of Commercially Available Candies
| Autor: | Maghata Lazzaris, Maria Mercês Aquino Gouveia Farias, Silvana Marchiori Araújo |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Pesquisa Brasileira em Odontopediatria e Clínica Integrada, Vol 15, Iss 1 (2015) |
| Druh dokumentu: | article |
| ISSN: | 1519-0501 1983-4632 |
| DOI: | 10.4034/PBOCI.2015.151.01 |
| Popis: | Objective: To measure the acidity of commercially available candies. Material and Methods: Tic Tac® candies with the following flavors were selected: mint, orange, extra-strong, cinnamon, strawberry, cherry/passion fruit, acquired in supermarkets. Candies were triturated and from the resulting powder, 3 samples of 5 grams were separated and dissolved in 10ml of doubly deionized water. This process has allowed reading pH in triplicate, measured with the aid of an in vitro combined potentiometer and electrode, previously gauged with pH 4 and 7 with standard solutions before reading. In candies with pH values under 5.5.pH, tritatable acidity was verified. Three 15-gram candy powder samples were separately dissolved in 30 ml of doubly deionized water. In this solution, aliquots of 100 μl 1N NaOH were added to reach pH 5.5. Mineral water was used as control. The results were submitted to Analysis of Variance (ANOVA). The comparisons of means were carried out by the Tukey test at 5% significance level (p |
| Databáze: | Directory of Open Access Journals |
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