Enamel Decalcification in Food-Saliva Mixtures

¹ Eastman Dental Dispensary, Rochester, New York

Polarized light was used to detect changes in form birefringences in "windows" in enamel sections incubated in thirty different food-saliva mixtures. The sections were examined for decalcification at 6, 8, and 24 hours. pH determinations were made at 6 and 8 hours; and both pH and titratable acidity were measured at 24 hours.

The extent of decalcification did not parallel the amount of acid formed. High acid production often accompanied low decalcification, particularly in the presence of wheat germ, dicalcium phosphate, and milk products. Reasons for the findings are offered. It is suggested that the findings may have broad significance in differentiating between the caries-producing capacities of foodstuffs.