Related Experiment Video
Updated: Jan 29, 2026
Accuracy in Dental Medicine, A New Way to Measure Trueness and Precision
Published on: April 29, 2014
Erosive potential of soy-based beverages on dental enamel
Elis Janaína Lira Dos Santos1, Ingrid Andrade Meira1, Emerson Tavares De Sousa2
1a Department of Prosthodontics and Periodontics , Piracicaba Dental School, University University of Campinas , Piracicaba , SP, Brazil.
Background:
This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor.
Methods:
Human enamel blocks were randomly divided into 9 groups (n = 8), according to the beverage category (soy or non-soy juices). The initial pH, TA and β at the original pH value were measured in triplicate. The composition of calcium, phosphate and total protein was analyzed using the specific colorimetric method. The fluoride analysis was performed using a selective electrode. The degree of saturation (DS) and the critical pH (CpH) of each beverage with respect to hydroxyapatite (HAp) and fluorapatite (FAp) were calculated using the computational software. Enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss (ESL) and differences in surface roughness (ΔRaE-S) were analyzed by a 3D non-contact profilometer.
Results:
Non-soy beverages exhibited the lowest pH values (2.93 to 3.40). The highest values of calcium concentration were founded in soy-based formulations. Juices with soy in their composition tend to have high DS when compared with non-soy based beverages (p = .0571). Soy beverages produced less ESL than non-soy beverages (p < .05). ΔRaE-S was not significantly different between the categories. The ESL and ΔRaE-S were positively correlated with initial pH and buffering capacity in soy-based beverages. On the other hand, in non-soy beverages, the ESL was negatively correlated with the TA to 7.0 and the fluoride composition whereas the ΔRaE-S was negatively correlated with the TA to 5.5.
Conclusions:
The erosive potential of soy beverages was lower than non-soy based beverages.
Related Concept Videos
00:52Potential Energy
Chemical bonds that form attractive forces between atoms also contain potential energy, called chemical energy. When a chemical reaction...
01:09Potential Energy
03:02Standard Electrode Potentials
02:58Cell Potential and Free Energy
Thermodynamics is the branch of physics dealing with the relationship between heat and other forms of energy. In an electrochemical cell, chemical energy is converted into electrical energy.
Thus, a link can be predicted between cell potential, free energy change, and the equilibrium constant for the reaction. Cell potential can also be measured as the oxidant or the reducing strength, and similar acid-base strength measures are reflected in equilibrium...
01:21The Resting Membrane Potential
01:16Electric Potential and Potential Difference
When a test charge moves from the initial to the final position, the electric potential difference between those positions is defined as the ratio of the change in the potential energy to the charge on the...