Related Experiment Video

Updated: Aug 30, 2026

A Prediction Error-driven Retrieval Procedure for Destabilizing and Rewriting Maladaptive Reward Memories in Hazardous Drinkers
08:05

A Prediction Error-driven Retrieval Procedure for Destabilizing and Rewriting Maladaptive Reward Memories in Hazardous Drinkers

Published on: January 5, 2018

Prediction of the erosive potential of some beverages

A Lussi1, T Jaeggi, S Jaeggi-Schärer

  • 1Department of Operative, Preventive and Pediatric Dentistry, University of Bern, School of Dental Medicine, Switzerland.

Caries Research
|January 1, 1995
PubMed

More Related Videos

Modeling Alcohol Consumption in Rodents Using Two-Bottle Choice Home Cage Drinking and Microstructural Analysis08:45

Modeling Alcohol Consumption in Rodents Using Two-Bottle Choice Home Cage Drinking and Microstructural Analysis

Published on: November 8, 2024

Impact of Common Fruit Juices and Toothbrushing on the Discoloration of Primary Teeth04:40

Impact of Common Fruit Juices and Toothbrushing on the Discoloration of Primary Teeth

Published on: March 27, 2026

Related Concept Videos

Buffer Effectiveness02:19

Buffer Effectiveness

Buffer solutions do not have an unlimited capacity to keep the pH relatively constant . Instead, the ability of a buffer solution to resist changes in pH relies on the presence of appreciable amounts of its conjugate weak acid-base pair. When enough strong acid or base is added to substantially lower the concentration of either member of the buffer pair, the buffering action within the solution is compromised.
The buffer capacity is the amount of acid or base that can be added to a given volume...
Physical Properties of Ethers02:17

Physical Properties of Ethers

Overview
An ether molecule has a net dipole moment due to the polarity of C–O bonds. Subsequently, boiling points of ethers are lower than those of alcohols of comparable molecular weight and slightly higher than those of hydrocarbons of comparable molecular weight (Table 1).
Ethers can act as hydrogen bond acceptors, making them more water-soluble than hydrocarbons, but since ethers cannot act as hydrogen bond donors, they are much less soluble in water than alcohols. Ethers are considered...
Titration of Polyprotic Base with a Strong Acid01:18

Titration of Polyprotic Base with a Strong Acid

The titration of a polyprotic base such as sodium carbonate with a strong acid such as hydrochloric acid results in two equivalence points on the titration curve. At the first equivalence point, the carbonate ions in the base are completely converted to bicarbonate ions. The second equivalence point corresponds to the complete conversion of bicarbonate ions to carbonic acid, which dissociates into carbon dioxide and water. The region before the first equivalence point corresponds to the...
Freezing Point Depression and Boiling Point Elevation01:24

Freezing Point Depression and Boiling Point Elevation

When a non-volatile solute is added to a pure solvent, it results in the lowering of the freezing point of the solvent. This phenomenon is called freezing point depression. The extent to which the freezing point is lowered depends on the molality of the solute -the number of moles of solute per kilogram of solvent and the cryoscopic constant of the solvent.From the plot of chemical potential, μ, against temperature, it is evident that the μ of both solid and liquid solvents decrease with...
Carbonation Shrinkage01:24

Carbonation Shrinkage

Atmospheric CO2 penetrates the concrete's pores and, in the presence of moisture, forms carbonic acid, which then reacts with calcium hydroxide in the hydrated cement, forming calcium carbonate. This process reduces the concrete's volume and is termed carbonation shrinkage.
The concrete's permeability is slightly reduced as calcium carbonate produced during the reaction fills its pores. Furthermore, its strength is slightly enhanced as the water released during the reaction facilitates the...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...