アブストラクト（20巻2号：The Bulletin of Kanagawa Dental College）

The Bulletin of Kanagawa Dental College

English

Title　： The Effects of Some Special Turkish Foods with and without Fluoride on Bovine Enamel
Subtitle　： ORIGINAL ARTICLES
Authors　： Funda Yanikoglu, Aysen Yarat**, Nevin Kartal*, Bulent Basaran, Nesrin Emekli**
Authors（kana）　：
Organization　： Departments of Operative, School of Dentistry, Marmara University, *Departments of Endodontic Dentistry, School of Dentistry, Marmara University, **Departments of Biochemistry, School of Dentistry, Marmara University
Journal　： The Bulletin of Kanagawa Dental College
Volume　： 20
Number　： 2
Page　： 101-105
Year/Month　： 1992 / 9
Article　： Original article
Publisher　： Kanagawa Odontological Society
Abstract　： [Abstract] Since aged kasar cheese (similar to cheddar), yogurt, and baklava (sugar syrup + pastry) are consumed regularly in the Turkish population, the aim of this study was to evaluate the demineralization effects of these foods with and without fluoride on bovine enamel in synthetic saliva. Samples were prepared from bovine incisors, and the first microhardness values of each were taken. They were treated with baklava, yogurt, and kasar cheese for five days. The second microhardness values were taken at the end of this period. The effects of these foods were measured by the difference in microhardness between control and test groups for each food. Yogurt without fluoride reduced the hardness significantly more than did the other food/fluoride combinations (P=0.0268) and fluoride decreased the demineralization caused by yogurt significantly compared with that due to the other foods (P=0.0377).
Practice　： Dentistry
Keywords　： Cheese, Baklava, Yogurt, Fluoride, Bovine Enamel, Caries, Microhardness