fa Destructive effects of citric acid, lactic acid and acetic acid on primary enamel microhardness اندودانتیکس Endodontics پژوهشي Research <p style="background-color: rgb(239, 243, 250)"><strong style="margin: 0px padding: 0px border: 0px"><i style="margin: 0px padding: 0px border: 0px">Objective: </i></strong>This study aimed to assess the destructive effects of citric acid, lactic acid and acetic acid produced from the fermentation of foods on primary teeth enamel.</p><p style="background-color: rgb(239, 243, 250)"> <strong style="margin: 0px padding: 0px border: 0px"><i style="margin: 0px padding: 0px border: 0px"> Methods: </i></strong>This <i style="margin: 0px padding: 0px border: 0px">in vitro</i>, experimental study was conducted on 24 sound primary teeth. The teeth were polished with a fine abrasive paper under running water. Tooth pieces measuring 3 × 4 × 3mm were cut out of the teeth and stored in 100% humidity until the experiment. The specimens were divided into 3 groups (n=8) and immersed in acetic acid, citric acid and lactic acid, respectively. The enamel microhardness of specimens was measured by Vickers microhardness tester at baseline and 5 and 30min after immersion in the freshly prepared acid solutions.</p><p style="background-color: rgb(239, 243, 250)"> <strong style="margin: 0px padding: 0px border: 0px"><i style="margin: 0px padding: 0px border: 0px"> Results: </i></strong>Repeated measures ANOVA showed that the effect of immersion time on microhardness was significant (p<0.001). Pairwise comparison among 0, 5 and 30 minutes time points using Bonferroni adjustment showed significant differences in microhardness at different time points (p<0.001). Evaluation of the effect of type of acid on microhardness revealed that the microhardness was not significantly different in the three groups of acids (p=0.915). Among the three understudy acids, only the reduction in microhardness from time 0 to 30 minutes was significantly different between lactic acid and acetic acid (p=0.042).</p><p style="background-color: rgb(239, 243, 250)"> <strong style="margin: 0px padding: 0px border: 0px"><i style="margin: 0px padding: 0px border: 0px"> Conclusion: </i></strong>Citric acid, lactic acid and acetic acid were all capable of demineralization and reduction of enamel microhardness. A significant difference existed in the demineralization potential of acids (the highest for lactic acid). However, this effect was more significant early after exposure.</p><hr><p class="MsoNormal" style="text-align: left direction: ltr unicode-bidi: embed"><b>Source: </b>Journal of Dental School Shahid Beheshti University of Medical Sciences </p> <p class="MsoNormal" style="text-align: left direction: ltr unicode-bidi: embed"><a href="http://jds.sbmu.ac.ir/browse.php?a_id=1374&sid=1&slc_lang=en" target="_blank"><font color="#0000ff">Full Text</font></a></p> Acid, Enamel, Fermentation, Hardness, Primary teeth., 0 0 http://idai.ir/browse.php?a_code=A-10-32-2947&slc_lang=fa&sid=1 Ali Nozari 100319475328460013702 100319475328460013702 No Afsaneh Rahmati 100319475328460013703 100319475328460013703 No Zahra Shamsaei 100319475328460013704 100319475328460013704 No Anahita Pour Hashemi 100319475328460013705 100319475328460013705 No Mohammad Karim Layeghnejad 100319475328460013706 100319475328460013706 No Sara Zamaheni sara_812004@yahoo.com 100319475328460013707 100319475328460013707 Yes