Journal of Dental Hygiene Science : eISSN 2233-7679

Table 1

Comparison of the Surface Microhardness and Surface Roughness Measurements of Different Groups before Treatment and after Erosion with Diluted Fruit Nectars

  Diluted fruit nectar n pH TA (ml) VHN ∆VHN Surface roughness (Ra) ∆Ra


Before After Before After
Experimental solutions
 Mandarin:water (1:1.1) 12 3.58 7.9 314.8±7.8 238.9±15.2 −75.9±14.7a 0.69±0.12 0.74±0.08 0.05±0.34a
 Orange:water (1:1.7) 12 3.82 7.9 308.1±14.7 215.6±15.7 −92.5±15.7a 0.70±0.14 1.05±0.17 0.35±0.22b
 Lemon:water (1:15) 12 2.74 7.9 313.2±12.7 224.1±19.2 −89.1±19.9a 0.60±0.18 0.94±0.13 0.34±0.27b
 Grapefruit:water (1:20) 12 4.02 7.9 314.6±10.9 222.8±8.8 −91.7±12.8a 0.60±0.11 0.75±0.07 0.15±0.11b
Control solution
 Artificial saliva 12 7.00 - 309.6±5.9 312.2±5.8 2.6±2.3b 0.55±0.09 0.46±0.05 −0.10±0.07c

Values are presented as number or mean±standard deviation.

TA: titratable acidity, VHN: Vickers hardness number.

The different characters indicate statistically significant differences between groups according to a Tukey’s honest significant difference post-hoc test at p<0.05.

J Dent Hyg Sci 2019;19:1-8 https://doi.org/10.17135/jdhs.2019.19.1.1
© 2019 J Dent Hyg Sci