The Relationship between Acid Production and Enamel Decalcification in Salivary Fermentations of Carbohydrate Foodstuffs

¹ Eastman Dental Dispensary, Rochester, New York

Using titration with 0.05 N NaOH and blocks of bovine enamel, acid production and enamel decalcification were compared in food-saliva mixtures.

A lack of correlation was found between the two measurements, and evidence was presented to suggest that Graham flour, wheat germ, and wheat bran contain factors which protected the enamel from decalcification.

When the ash of wheat germ and bran were added to white flour, acid production was increased, but enamel decalcification was reduced. The ash of caramel and milk chocolate also reduced the decalcification produced by another candy.