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J Dent Res 40(3): 486-491, 1961
© 1961 International and American Associations for Dental Research
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Acid Production during the Fermentation of Starches by Saliva

DONALD J. BECK 1 and BASIL G. BIBBY 1

1 Eastman Dental Dispensary, Rochester, New York

Measurement of acid production by single or repeated neutralization showed much greater acid production in the latter system. The acid production from 29 hours was examined by means of the periodic neutralization technique. Large variations were found between the flours, with acid production generally being greater with whole-grain flours than with the more refined flours. The existence of some "protective factor" in whole-grain flours, reducing their decalcifying potential, was suggested.

Submitted on September 6, 1960






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