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ISSN 1556-6757 |
SJI |
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| Volume
3, Issue 1, 2009, ISSN 2150-7899 |
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Determination of pH, total acid, and total ethanol in oral
health products: oxidation of ethanol and
recommendations to mitigate its association with dental
caries
Chunhye Kim Lee and Brian C. Schmitz
Abstract
Acidity contributes to the development of dental caries. The
source of this acidity is often attributed to sugar
fermentation by endogenous bacteria in the mouth, or to
acidic foods and drinks, which lower salivary pH.
Paradoxically, oral health mouthwashes may also cause dental
caries, largely due to the inclusion of ethanol
(EtOH/"alcohol") as an antiseptic agent, which can be
oxidized to acetic acid. However, the potential deleterious
effect of these mouthwashes has not been adequately
assessed, nor have the chemical changes in pH and total
ethanol been
evaluated over time. Here we present data demonstrating
changes to pH, total acid, and total ethanol in several
popular mouthwashes over time. These changes increase
acidity and thus demonstrate an increased risk of dental
caries. Finally, we evaluate the chemical mechanism of
these changes, and propose preventable solutions.
Full Article
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