FURTHER OBSERVATIONS UPON THE CARIES-PRODUCING POTENTIALITIES OF VARIOUS FOODSTUFFS

¹ Eastman Dental Dispensary, Rochester, N. Y.

Using 20 representative solid and liquid carbohydrate foods, a study was made of some of the variables which must be considered when laboratory comparisons are made of the caries-producing potentials of foods. It was found that considerable variations in food retention occur between different subjects and from time to time in the mouth of the same subject, that for some foods retention on the mucous membranes exceeds that occurring on the teeth, and that the carbohydrate of liquid foods is retained in the mouth in smaller quantities than that of solid foods.