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Generally, companies have limited themselves to offering products based on artificial additives, leaving the consumer dissatisfied, who, driven by preferences for healthier products, seeks a drink with better sensory and nutritional characteristics. In this work, a carbonated drink based on passion fruit (Passiflora edulis) was prepared with the addition of the aromatic herbs peppermint (Mentha spicata), lemon verbena (Cymbopogon citratus) and ginger (Zingiber officinale), at three concentrations (1, 3 and 5%). To identify physicochemical and sensory differences in the elaborated beverages, the physicochemical parameters °Brix, acidity, pH and CO2 volume were evaluated, based on the NTE INEN 1101-2017 and were subsequently subjected to an acceptability test by thirty untrained judges. A completely randomized bifactorial AxB design was used, for the comparison of means the Tukey al test was used (p 0.05). The drink made with lemon verbena at 3% presented a higher concentration of soluble solids with a value of 14.03 °Brix, and pH of 3.08, showing that these results comply with the parameters established by the standard. Sensorially, the drink made with lemon verbena at 1% obtained a better acceptance with respect to taste by the panelists.

Background: Enamel as the hardest layer of teeth is susceptible to acid attack which can cause demineralization. This triggers a chemical reaction to release calcium ions from the tooth enamel which causes a decrease in the hardness of the enamel sur-face. Calcium and phosphate ions are minerals that can inhibit demineralization and increase remineralization. The 5% calcium and 20% phosphate content in jackfruit seeds has the potential to be used as a tooth remineralization material. Objective: To determine the effectiveness of the application of jackfruit seed paste (Artocarpus heterophyllus Lamk) as an alternative remi-neralization agent to increase enamel surface hardness. Method: This experimental laboratory study was conducted using 32 maxillary first premolar teeth. All samples were immersed in cola carbonated drink (2 minutes). Samples in each group were treated (30 minutes) with the application of jackfruit seed paste (group I) and CPP-ACP paste (group II). The Vickers Hardness Number (VHN) test was performed on the surface of the initial tooth enamel, after soaking in cola carbonated drinks and after treatment. Results: The enamel surface hardness significantly increased after treatment in groups I and II. Conclusion: The application of jackfruit seed paste was effective in increasing enamel surface hardness.

Introduction: Status of oral health depends on diet that we consume on daily basis. Diet does not predispose tissues of oral cavity at risk but it’s the change in pH that leads to acidic oral environment causing dry mouth, tooth decay, erosion and bad breath. Potential role of various foods in enamel demineralization has been evaluated. The decreased pH for longer durations ultimately leads to enamel dissolution and lesion formation. the current study is aimed to evaluate the change in pH in oral cavity after consumption of Milk, Milk with added sugar, carbonated drink and fresh lemon juice. Methodology: It was a cross sectional study conducted at tertiary care hospital of Karachi from November 2020 to January 2021. An elementary school was contacted for permission access to recruit the teen ager students (13-16year) of either gender. The total calculated sample size at 50% proportion of school strength was 140 students that were further divided into 4 groups i.e., 35 students / group. Recruited participants were educated regarding the study protocols and aims moreover they were divided into groups (Group A, B, C and D) randomly and milk, milk with added sugar, carbonated drink and fresh lemon juice was given to participants to drink in respective order of grouping. After consumption of specific drink pH readings were recorded after 15 minutes, 30 minutes, 1 hour and 2 hours. Saliva was obtained in sterile container for 5 times from one participant. The salivary pH was directly estimated using the digital pH meter (SIGMA pH meter: model number 131) calibrated with buffers of pH 4 and 7. Results: The mean age of participants was 13.9 ± 2.3 years. There were 89 (63.5%) females and 51 (36.4%) males. Most of the participants were from 8th and 9th class. The decrease in pH of saliva after consumption of either drink was observed in all groups when compared to controls. The paired t test analysis revealed a significant (p-value=0.002) decrease in pH after 15 minutes and that acidic level of pH was maintained for 30 minutes (p-value=0.037). ANOVA analysis showed insignificant relation among all groups after having beverages. As after two hours salivary pH returned to normal range when compared to control. Conclusion: There was no any difference in salivary pH after consuming milk, milk with added sugar, carbonated drink and fresh lemon juice after 15 minutes. After 2 hours pH of saliva reverts to its normal value.

Oral route of drug delivery is one of the most preferred route of drug administration. People often consume oral solids, especially OTC drugs, at any time before or after breakfast with water or any other available hot or cold beverages. Crocin is one of the popular OTC brands of paracetamol, which is preferred in large number. Patient consumes this OTC tablet with available beverages which may be hot or cold. However, beverages interact with paracetamol, affecting the release of drug. In view of this, work was focused on study of the effect of various beverages such as coffee, tea, milk, carbonated drink and buttermilk on release of paracetamol (Crocin tablet) tablet using USP type II dissolution apparatus. Dissolution media used was modified phosphate buffer (pH 5.8) which was further added with beverages and was analyzed by UV spectrophotometrically. Dissolution profile revealed the maximum drug release 97.03 ± 1.29% in plain water was while minimum with tea 23.64 ± 2.00%. In conclusion, beverages consumed while administering with paracetamol tablet affects the release of drug and therefore should be cautiously used or avoided with dosage forms.

A simple, efficient and environmentally-friendly pretreatment technique was proposed for determination of alkylphenols (4-tert-octylphenol, nonylphenol and octylphenol) in drink samples using high performance liquid chromatography-fluorescence detection. In this approach, the extractants in the form of (green) medium-chain fatty acids were generated in situ in the Pasteur pipette and extractant droplets dispersed by CO2 generated by an effervescent reaction. A demulsifier was then used to break up the emulsion and induce phase separation, thus avoiding the need for a time-consuming centrifugation step. Finally, the floating extractant droplets were collected through solidification. Under optimal conditions, a good linearity was obtained in the concentration range from 0.1 μg/mL to 10 μg/mL, with determination coefficients ranging from 0.997 to 0.999. The extraction recoveries varied from 75.8% to 94.4% and the limits of quantification were in the range of 1.55–2.30 μg/L. The developed approach had good prospects in detection of alkylphenols in mineral water, tea drink, carbonated drink and Baijiu.

Semen extenders are liquid diluents that buffer sperm cells and preserve their fertilizing potentials. The commercial carbonated drink (CD) as an extender was evaluated on semen characteristics, fertility and hatchability in Yoruba ecotype chickens (YECs). The fructose of the CD was 1.52?0.05 mg/ml. Under the conditions of 370Celsius, 5% and 10% of CD were added to the egg yolk citrate solution to make 100%. Semen was obtained from ten matured Yoruba ecotype chicken cocks with an average weight of 1.8?0.2 kg. The semen was pooled in a test tube and added to the extenders for preservation at 0, 30 and 60 minutes, respectively, in a factorial design layout. Percentage motility of sperm cells was significantly (p

There is consumer's preference for tender meat. The use of tenderizers to soften meat helps to reduce nutrient losses due to prolonged cooking. This study was conducted to compare the effects of four unconventional marinades (Pawpaw leaves extract, Lime-juice, and Carbonated drinks and distilled water) on the quality of beef. One thousand five hundred grams (1500 g) of beef excised from the thigh muscle was cut into twelve whole pieces of similar sizes and were randomly distributed into four experimental groups in a Complete Randomized Design (CRD). Treatment groups were randomly allotted to experimental marinades measuring 300mL with each marinade containing 100mL of tenderizers. Marination spanned for a period of 24 hours at a temperature of 4 °C. Data collected were: beef proximate composition, weights with pH of beef and marinades, cook and refrigeration losses and sensory scores. Results showed significantly (P0.05) crude protein, ash, moisture content, and calcium. Weights and pH from beef and marinades varied significantly (P

O soro de ricota, apesar do baixo teor de proteína, é fonte de diversos nutrientes. Contudo, no Brasil ele ainda é utilizado de forma ineficiente ou simplesmente descartado no meio ambiente. O aproveitamento adequado desse tipo de soro ainda é muito restrito devido à indisponibilidade de conhecimento tecnológico ou falta de interesse da indústria. Porém, nesse tipo de soro, a lactose, sais minerais e vitaminas ainda permanecem, remanescendo, em consequência, grande valor nutricional e também o seu poder poluente. O objetivo deste trabalho foi elaborar uma bebida carbonatada acidificada utilizando soro da fabricação de ricota e determinar sua composição físico-química, qualidade microbiológica e aceitação sensorial. Pela composição físico-química, a bebida láctea desenvolvida enquadra-se na legislação como bebida láctea com adição ou bebida láctea com produto ou substância alimentícia. O produto apresentou aceitabilidade sensorial e estabilidade microbiológica durante 60 dias de armazenamento a 5°C. Assim, existe viabilidade tecnológica e aplicabilidade do aproveitamento sustentável do soro de ricota na elaboração de bebidas lácteas acidificadas carbonatadas. A utilização desse tipo de soro pode incentivar o consumo de lácteos melhorando a nutrição das pessoas além de reduzir problemas ambientais, podendo aumentar a receita e a competitividade produtiva das indústrias.

The purpose of this study was to evaluate and compare the effect of carbonated beverage on the surface microhardness of two acrylic materials used to fabricate temporary restorations. The study was experimental in vitro. Forty blocks of acrylic resins used in provisional restorations were made, 20 from Alike® (GC AMERICA INC., Lot 1712161) and 20 from Acryptemp® (Zhermack S.P.A., Lot 302334). After that, the blocks were immersed in distilled water for 24 hours. After this time, the initial surface microhardness was measured. Then the 20 samples of the experimental group were immersed in a carbonated drink (coca cola - soda) for 12 minutes per day, for 5 days. Finally, the final surface microhardness was measured using the Vickers microdurometer. Measures of central tendency and dispersion were used, and the Student's t test and ANOVA were performed. A mean surface microhardness of 8.8 and 7.2HV was found for the PMMA resin group (Initial and final respectively), and 9.5 and 8HV for the bisacrylate group. Statistically significant differences were found when comparing the beginning and end of each group and when comparing the two materials. The acrylic resin of polymethylmethacrylate (Alike® GC AMERICA INC.) Presented higher surface microhardness compared to the bis acrylic resin (Acrytemp® Zhermack S.P.A), after being exposed to a carbonated drink. El propósito de este estudio fue evaluar y comparar el efecto de la bebida carbonatada en la microdureza superficial de dos materiales acrílicos utilizados para confeccionar restauraciones provisionales. El estudio fue experimental in vitro. Se confeccionaron 40 bloques de resinas acrílicas utilizadas en provisorios, 20 de Alike® (GC AMERICA INC., Lote 1712161) y 20 de Acryptemp® (Zhermack S.P.A., Lote 302334). Posterior a ello, se sumergió los bloques en agua destilada por 24 horas. Pasado este tiempo se procedió a medir la microdureza superficial inicial. Luego las 20 muestras del grupo experimental se sumergieron en una bebida carbonatada (coca cola-gaseosa) durante 12 minutos por día, durante 5 días. Por último se midió la microdureza superficial final mediante el microdurómetro de Vickers. Se utilizaron medidas de tendencia central, dispersión y se realizaron la prueba t de Student y ANOVA. Se encontró una microdureza superficial media de 8,8 y 7,2HV para el grupo de resina PMMA (Inicial y final respectivamente), y 9,5 y 8HV para el grupo de bisacrilato. Se halló diferencias estadísticamente significativas al comparar el inicio y final de cada grupo y al comparar los dos materiales. La resina acrílica de polimetilmetacrilato (Alike® GC AMERICA INC.) presentó mayor microdureza superficial en comparación con la resina bis acrílica (Acrytemp® Zhermack S.P.A), después de ser expuestas a una bebida carbonatada.

Background Erosion of the teeth is a chronic irreversible process leading to loss of surface enamel and even the dentin, in turn causing sensitivity and pain. Increased consumption of carbonated beverages remains a major cause for dental erosion. However, many of the so called safe beverages that are consumed may also have sufficiently low pH to cause dental erosion. One of the parameters to measure the dental erosion is estimation of hardness and surface roughness. Thus, this study aims to evaluate the difference in hardness and surface roughness of enamel and cementum using three beverages namely (carbonated drink, lime soda, lime juice) in deciduous and permanent teeth. Material and Methods Ten permanent and three deciduous teeth samples each were kept in lime juice, lime soda, carbonated beverage and tap water. The VHN using Vickers hardness tester and Ra value using surface profilometer were assessed at baseline, 1 day and 10 days. Results At the end of 10 days the decrease in hardness of enamel of permanent teeth was maximum for teeth immersed in carbonated beverage followed by lime soda and lime juice. However, in the deciduous teeth it was observed that the VHN drop was maximum at 1 day in relation to teeth immersed in carbonated beverage followed by lime juice and lime soda. The hardness of cementum decreased significantly at the end of ten days both in deciduous as well as permanent teeth. Conclusions The present study shows that many of the most commonly used beverages like lime juice and lime soda have a sufficiently low pH to cause erosion of the enamel surface as well as that of cementum of both deciduous and permanent teeth. Though protective mechanisms do exist in the oral cavity to neutralize the acids present in these beverages, continuous usage of these beverages leads to irreversible damage to the tooth structure. Key words:Dental erosion, hardness, surface roughness, permanent teeth, deciduous teeth.

Considering the injurious effects of hypohydration, a study on the water consumption pattern of young adult in a specified higher institution in Adamawa State was sought due to concerns on the low plain water consumption with the objectives of understanding the average daily consumption, as well as knowing contributors to total body fluid intake. A qualitative cross sectional sweep survey (CSSS) using simple random sampling (SRS) method was carried out, a pilot sturdy which achieved a cronback alpha of >0.7 reliability questionnaire was used to carry, while Conchrans formula was adopted to determine sample size N, which was 400. The result showed that majority of the respondents 176(44) were 21 years of age in their early adulthood, many, 187(46.75) used borehole water as their source of household water. Most of the respondents 272(69) agreed to drinking rain water. Some respondents 200(50) choose pure satchet water as their major source of drinking water, about half 200(50) of the respondents drink 1.5 L or less of water daily, while only 13(3.25) of the respondents drink 5 - 6 L/day of water, on the average. Most of the respondents 174(43.3) take orange as their most commonly consumed fruit, taking a maximum of 4 oranges per day, 160(40) of the respondents eat apple as their most commonly consumed fruit, with a maximum of one apple a day both apples and oranges give 87% fluid of their total weight. Some respondents 40(10) attested to being diabetic, with 13(3.26) of them agreeing to consuming alcohol, 377(94.25) confirmed they drink at least a bottle of carbonated drink daily. The study reveals that most young adults (21 - 25 years of age) in the sturdy area drink below the recommended daily requirement for water therefore, intervention as well as public enlightenment is required to encourage good water consumption pattern among young adults.

Highly ordered mesoporous carbon materials with a high surface area and tunable pore diameters and functionalized surfaces have been synthesized using 3D mesoporous silica with different pore diameters as templates and expired carbonated softdrink, Coca-Cola ® as the sustainable and renewable source for carbon. The presence of carbonates and the chemicals in the soft drinks help to achieve both high porosity and functional groups on the surface of the final porous carbon products in a single step. Nitrogen adsorption and XRD results reveal that the obtained mesoporous carbon materials exhibit well-ordered porous structure and excellent textural properties such as high surface areas (1400–1810 m 2 g −1 ), large pore volumes (1.45–2.81 cm 3 g −1 ) and tunable pore sizes (3.5–5.2 nm). The presence of glucose and fructose together with the carbonate groups help to achieve a high porosity with both meso and micropores in the samples. It is found that the surface parameters can be easily controlled by tuning either the pore diameter of the template or the amount of the carbonated precursors. HRTEM and XRD results confirm a well-ordered mesoporous structure, similar to that of the templates. XPS and NEXAFS results confirmed the presence of nitrogen, oxygen and sulphur functionalities on the surface of the samples which may be useful for the electrochemical applications. The mesoporous carbon material with the highest specific surface area demonstrates excellent supercapacitance properties with the capacitance of 284 F g −1 at 1 A g −1 which is much higher than that of pristine mesoporous carbon CMK-3 with different pore diameters, nitrogen doped mesoporous carbons, multiwalled carbon nanotubes, and activated carbons. The sample also shows excellent electrochemical stability even after 1,000 cycles. The possible reason for the high capacitance with excellent cyclic ability is due to its high surface area, 3D mesoporous structure with a combination of both meso and micropores and highly dispersed nitrogen and oxygen functionalities. Refereed/Peer-reviewed

Objectives: Water intake has been recognized as a critical factor for important health outcomes. This study was an investigation of the status of water drinking and its correlation with beverage consumption among Korean adolescents. Methods: The population of this cross-sectional study included Korean adolescents (N = 57,302) from the 15th Korea Youth Risk Behavior Survey (2019). Descriptive statistical and multiple logistic regression analyses were conducted to assess the water-drinking behavior during a previous 7-day period according to the general characteristics of the adolescents. Associations were tested between water drinking and beverage consumption (carbonated beverages, sugar-sweetened beverages, energy/high-caffeine drinks, and milk). Results: Overall, 4.1% of adolescents drank less than one glass, 19.6% drank one to 2 glasses, 23.1% drank 3 glasses, 17.8% drank 4 glasses, and 35.4% drank ≥ 5 glasses of water per day during the last 7 days. The distribution of water drinking differed according to the characteristics of adolescents and was associated with the frequencies of consumption of carbonated drinks, and sugar-sweetened drinks. More than 3 times the carbonated drink (aOR = 1.28, 95% CI = 1.19-1.38) and sugar-sweetened drink consumption (aOR = 1.25, 95% CI = 1.16-1.34) were associated with lower water drinking. Conclusions: Higher consumption of carbonated and sugar-sweetened beverages was associated with less water drinking.

Carbonated beverages are the most popular beverages due to its thirst quenching, fizziness, and refreshing nature. Carbonated drink covers almost half of the total soft drink consumption. Growth rate of soft drinks value is around 11% over the last 2 years. Carbonated fruit drink was prepared using different concentrations of guava fruit juice and egg albumin to develop protein‐enriched carbonated fruit drink. The physicochemical and nutritional properties were studied and the changes were observed with respect to carbonation and egg albumin fortification. The best result was obtained for fruit drink containing 30% fruit juice and 15% egg albumin fortification showed protein content of 10.1 g/100 g. The accelerated storage conditions in the study were 14 and 40°C with 90% relative humidity. The predicted shelf life was 60 days for protein‐enriched carbonated guava drink and 131 days for carbonated guava drink at refrigerated condition without any artificial preservative. PRACTICAL APPLICATIONS: Guava fruit is a rich source of vitamin C and antioxidants like carotene and lycopene, whereas egg albumin is a rich source of essential amino acids and is a complete protein. Lack of nutrition in the carbonated drinks in the present era leads to the development of this drink. Combination of egg albumin with guava makes the carbonated drink more nutritious and this drink can be a very good alternative for carbonated drinks especially whey‐based fruit drinks. Accelerated shelf‐life study can save time to check the shelf stability of the new product launch to the market.

Canned carbonated drink and plastic-bottled water consumption is increasing rapidly. Bisphenol A (BPA) is used as a monomer and plasticizer in the production of packaging materials. BPA enters canned or bottled drinks through the liquid being in contact with BPA-containing material (e.g., the plastic bottle or resin can-lining). Exposure to BPA in drinks may lead to health problems. The aim of this study was to determine BPA concentrations in canned carbonated drinks and plastic-bottled water available in Thailand and to determine whether exposure to sunlight increases BPA concentrations in plastic-bottled water. Samples of ten brands of canned carbonated drinks, 21 brands of plastic-bottled regular water, and six brands of plastic-bottled mineral water were purchased from supermarkets in Thailand. The samples were selected at random. Plastic-bottled water samples were exposed to sunlight for 10, 20, or 30 days. The BPA concentrations in the samples were determined by liquid chromatography-tandem mass spectrometry. The limits of detection and quantitation for BPA were 30 and 70 ng/L, respectively. Two canned carbonated drink samples contained BPA concentrations below the limit of quantitation. The BPA concentrations in the other canned carbonated drinks were 83–340 ng/L. The BPA concentrations in all the bottled regular and mineral water samples that had been stored indoors were below the limit of detection. The BPA concentrations in the bottled regular and mineral water samples that had been exposed to sunlight remained below the limit of detection.

To provide information regarding the different types of soft drinks and critically reviewing their risk on the dental and general health of children and adolescents, as well as the cost associated with such drinks. The literature was reviewed using electronic databases, Medline, Embase, Cochrane library, and was complemented by cross-referencing using published references list from reviewed articles. Search words; soft drinks, juices, carbonated drinks, sports and energy drinks, soft drink and dental diseases, soft drink and health, cost of soft drinks, soft drink advertising, sugar tax on soft drinks were used for this review. In total, 104 papers were reviewed by both authors; of these, 62 papers were found to have relevant information. The consumption of soft drinks was found to have increased dramatically over the past several decades. The greatest increase in soft drink consumption has been among children and adolescents. Some commercial soft drinks are high in sugar content and acidity. In addition, they supply energy only and are of little nutritional benefit and lack micro-nutrients, vitamins and minerals. Soft drink consumption can contribute to detrimental oral and general health. Efforts have been made by manufacturers and government agencies to reduce the potential harmful effects of sugar-containing soft drinks on teeth and general health. These include banning the sale of soft drinks in schools, restricting soft drinks advertising, modifying the composition of soft drinks and introducing tax on sugar-containing soft drinks. The consumption of soft drinks with high sugar content and acidity can contribute to detrimental oral health and may also affect general health. Therefore, it is necessary to educate patients about the harmful effects of different types of soft drinks as it is not always easy for individuals to identify from drink labelling the ingredients which they contain.

Journal of The Dental Association of Thailand, 69, Supplement Issue, 068-074

Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people. Thus, development of bambangan fruit into carbonated drink was conducted to produce new product concept. The objectives of this study were to conceptualize, formulate, evaluate consumer acceptance, and determine physicochemical properties and nutritional composition of the accepted product. Method used in conceptualising the product was based on questionnaire. The consumer acceptance was evaluated based on descriptive and affective tests with four product formulations tested. The physicochemical properties on carbon dioxide volume, colour, pH, total acidity, total soluble solid (TSS) and viscosity were highlighted, meanwhile nutritional composition on fat, protein, carbohydrates and energy content were determined. About 77% respondents gave positive feedback, and 69% respondents decided this product is within their budget. The formulation of 5% bambangan pulp, 70% water, 25% sugar and 0.2% citric acid was highly accepted in descriptive and affective tests with 4.4 and 6.39 mean scores, respectively. The physicochemical properties and nutritional composition of the acceptance product were in optimum value except for colour, total acidity and TSS. Overall, this study showed that the product has high potential to be commercialized as new product concept, and heritage of indigenous people can be preserved when this fruit is known regionally.

A novel, simple and rapid method based on magnetic effervescent tablet-assisted ionic liquid dispersive liquid-liquid microextraction (MEA-IL-DLLME) followed by graphite furnace atomic absorption spectrometry (GFAAS) determination was established for the speciation of selenium in various food and beverage samples. In the procedure, a special magnetic effervescent tablet containing CO2 sources (sodium carbonate and sodium dihydrogenphosphate), ionic liquids and Fe3O4 magnetic nanoparticles (MNPs) was used to combine extractant dispersion and magnetic recovery procedures into a single step. The parameters influencing the microextraction efficiency, such as pH of the sample solution, volume of ionic liquid, amount of MNPs, concentration of the chelating agent, salt effect and matrix effect were investigated and optimised. Under the optimised conditions, the limits of detection (LODs) for Se(IV) were 0.021 μg l(-)(1) and the linear dynamic range was 0.05-5.0 μg l(-)(1). The relative standard deviation for seven replicate measurements of 1.0 μg l(-)(1) of Se(IV) was 2.9%. The accuracy of the developed method was evaluated by analysis of the standard reference materials (GBW10016 tea, GBW10017 milk powder, GBW10043 Liaoning rice, GBW10046 Henan wheat, GBW10048 celery). The proposed method was successfully applied to food and beverage samples including black tea, milk powder, mushroom, soybean, bamboo shoots, energy drink, bottled water, carbonated drink and mineral water for the speciation of Se(IV) and Se(VI) with satisfactory relative recoveries (92.0-108.1%).

•Saudi Arabia introduced an 50 % ad valorem excise tax on carbonated drinks in 2017.•Carbonated drinks’ tax pass through rate is 110 % (+0.82 Saudi Riyal; p-value

Background: Inside the oral cavity, restoration always in contact with wet condition, including carbonated drink with low pH level and erosive potential. Sometimes, materials are stored for prolonged time exceeding their expiration date. This research aimed to determine the effect of expiration date (ED) of GIC type II toward its surface deterioration (surface hardness and roughness) when immersed in carbonated drink. Method: This was an experimental laboratory using GIC type II with ED of 2014, 2016 and 2021. Ten cylindrical specimens per group were made (d=10mm, h=2mm). Surface hardness and roughness measurements were done prior and after specimens were immersed for seven days in carbonated drink. Carbonated drinks were changed daily to maintain its pH level. Result: There were reduction in surface roughness and increased in surface roughness after immersed for seven days. The greatest deterioration occurred in group expired in 2014. Based on the Kruskal Wallis test result, there was a signifcant difference in surface hardness alteration (p=0.000) and surface roughness alteration (p=0.000) based on its ED. Conclusion: ED has great impact on surface characteristics (hardness and roughness). Using expired GIC type II deal with great risk of surface deterioration when in contact with low pH level beverages

Aim The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. Materials and methods The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juice and real orange juice. Ten different bottles from each category were obtained, and the pH was estimated. Each of the beverages was divided into batch of 10 containers containing the tooth sample. Weight of all samples was measured at 24, 48, 72, 96, and 120 hours with subsequently changing each solution at an interval of 24 hours. Results The mean pH of the beverages was found ranging from 2.13 ± 0.02 in Pepsi to 3.41 ± 0.02 in Tropicana on opening. The mean pH of water was found to be 6.98 ± 0.01. Among carbonated drinks, the mean weight loss after 24 hours was highest in Coca-Cola and least in 7Up. Tropicana fruit juice had a higher tooth loss than real orange juices. When compared with water, the tooth loss was significantly higher in Coca-Cola after all specified time (hours). Conclusion The pH of both carbonated drinks and fruit juices was below the critical pH. The weight loss was also seen after every 24 hours in all the carbonated drinks and beverages. The study showed that these commercial beverages are harmful to the tooth structures, and hence, the health professionals a major role in educating the population about its effects and advising them to use these products precisely. Clinical significance The change in lifestyle has increased the demand of soft drinks and artificial juice in Indian market. The use of these carbonated drinks and fruit juices causes damage to the tooth structure in all ages, especially in young mass. Our study provides an idea about the deleterious effects of these commercial drinks on dental hard tissues. How to cite this article Panda A, Ghosh B, Pal I, Kumar V, Bhuyan L, Dash KC. Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India. J Contemp Dent Pract 2017;18(11):1009-1013.

Externally decorated glassware used for the consumption of beverages, purchased new or sourced second-hand, and including tumblers, beer glasses, shot glasses, wine glasses and jars, has been analysed for Pb and Cd by portable x-ray fluorescence (XRF) spectrometry. Out of 197 analyses performed on distinctly different colours and regions of enamelling on 72 products, Pb was detected in 139 cases and among all colours tested, with concentrations ranging from about 40 to 400,000 μg g− 1 (median = 63,000 μg g− 1); Cd was detected in 134 cases and among all colours apart from gold leaf, with concentrations ranging from about 300 to 70,000 μg g− 1 (median = 8460 μg g− 1). The frequent occurrence of these metals is attributed to their use in both the oxidic fluxes and coloured pigments of decorative enamels employed by the glass industry. A standard test involving extraction of the external surface to within 20 mm of the rim (lip area) by 4% acetic acid and subsequent analysis by ICP was applied to selected positive samples (n = 14). Lead concentrations normalised to internal volume exceeded limit values of 0.5 mg L− 1 in all but one case, with concentrations over 100 mg L− 1 returned by three products. Cadmium concentrations exceeded limit values of 4 mg L− 1 in five cases, with a maximum concentration of about 40 mg L− 1. Repeating the experiment on five positive samples using a carbonated drink (Coca Cola Classic) resulted in lower extractable concentrations but non-compliance for Pb in all cases. The presence of high concentrations of total and extractable Pb and Cd in the decorated lip areas of a wide range of products manufactured in both China and Europe is cause for concern from a health and safety perspective.

Background: The oral health status depends on the diet we consume day to day. This decade has shown a global increase in production and consumption of carbonated and energy drinks. People are unaware about the acidogenic and cariogenic property of carbonated drinks which may subsequently lead to dental erosion, dental caries, decrease in salivary pH and decrease in the surface hardness of restorations. Decrease in salivary pH creates an acidic oral environment causing dry mouth, tooth decay and bad breath. Many advertisement showing energy drinks as alternatives for carbonated drinks has made people to move towards them. Thus this study evaluates the salivary pH between carbonated and energy drinks. Aim: To compare the salivary pH between carbonated and energy drinks. Materials and Methods: A single blinded randomized controlled trial was conducted among 20 healthy individuals. The participants were randomly allocated into four groups: Group 1, Group 2, Group 3. Before conducting the trial, the study design was explained to the qualifying participant and informed consent was obtained from the voluntary patients who were willing to participate in the study. pH meter was used to measure the salivary pH. Baseline salivary samples were collected and pH was measured. After consumption of the drink, salivary pH measured for each group. Independent t-test was used for assessment. Krushal Wallis test used to compare the mean difference between the groups. Results: There is no significant change in pH after consuming mineral water group but carbonated drink resulted in acidic pH after 15 minutes while energy drink raised towards baseline after 10 minutes of reduction in pH. Conclusion: Based on the findings of the present study, it is better to at least consume energy drink compared to carbonated drink even though both are harmful for oral environment.

Cashew is a major commercial crop of the country with an annual production of nearly 6.5 lakh tons of raw nuts and 50-60 lakh tons of cashew apple. Commercial exploitation of the cashew apple can significantly improve the profitability of cashew growing, as evidenced from the research results of Cashew Research Station, Madakkathara under Kerala Agricultural University. Being a nutritious fruit, the potential for economic utilization of cashew apple is immense as it provides refreshing and healthy drinks. In this context trial was conducted at Cashew Research Station, Madakkathara, for standardizing the preparation of carbonated drink (soda) from cashew apple juice. Cashew apples collected from the field were washed well and juice extracted using juice expeller. The juice was clarified using sago @ 5g/lit. and stored by adding KMS @ 2.5 g/lit. and citric acid @ 5g/lit. of juice. Cashew apple soda was prepared from cashew apple syrup. For making cashew apple syrup, one lit. of clarified juice, two kilograms of sugar and 15 g citric acid were used. Various quantities of the syrup were taken and chilled carbonated water was added to the syrup at different gas pressure. Organoleptic scoring revealed that the sample with 100 psi carbonation in 160 ml chilled water, added to 40 ml cashew apple syrup, thus constituting a total quantity of 200 ml cashew apple soda, was the most acceptable one. This is being filled and sold in 200 ml glass bottles. The carbonated drink has good acceptance among all the consumer segments and large scale production can generate substantial opportunities for income generation.

TITLE EFFECT OF SODA AND NON SODA CONTAINED TEA TO ACIDITY (pH) OF SALIVA ABSTRACT The saliva pH is the acidity of saliva. Carbonated tea beverage is tea drink mixed with soda. Carbonated beverages are tea not drink tea without soda mixture. In carbonated tea beverages containing sugar, CO 2 (carbondioxide), ascorbic acid and citric acid and the carbonated drink tea does not contain sugar. From the contain of both these drinks can affect the pH of saliva. The purpose of this study is to determine differences in the pH of saliva between carbonated tea drinks and tea drinks are not fizzy. This study is conducted by quasi-experiment with a design. Pretest-posttest study population as many as 212 students of Department of Dental Nursing taken 20% in order to get a sample of 42 people, the technique decision-purposive sampling. The data obtained is pH of saliva before and after drinking tea and tea carbonated ale. Analysis of the data used to see difference Saliva pH between tea and tea carbonated fizzy not done with the Mann-Whitney. The results showed that the differences in the average pH of saliva before and after tea sparkling is 0.9 and the average value of the difference before and after drinking tea are not sparkling is 0.4. The conclusion of this study is the change in no difference the pH Saliva between drinking carbonated tea and tea drinking ale in Dental Nursing student.

Reports on open globe injuries caused by exploding bottles containing carbonated drinks have already raised the demand to switch from multi-use glass bottles to plastic bottles. We retrospectively analyzed our files to find out whether this type of injury is limited to multi-use glass bottles, and to what extent carelessness contributed to the injuryAmong 1,402 open globe injuries that were treated in the departments of ophthalmology at the universities of Freiburg and Würzburg between 1981 and 2004, we retrospectively identified 33 injuries caused by exploding bottles containing carbonated drinks. Patients were excluded from analysis when the destruction of the bottle was intended (destroyed with a hammer, or bottle used as a weapon). The circumstances of the injury, the treatment and the functional outcome was analyzed.2.4% of all open globe injuries were related to exploding bottles, with a risk of one injury per 1 million inhabitants per year. Ten eyes suffered from a spontaneous explosion of the bottle when it was moved on a shelf or taken out of a box. Eighteen eyes received the injury after the bottle had fallen down and exploded (six of them in children 2 to 8 years). Five bottles exploded during opening of the bottle. In four cases, the bottle cap came off spontaneously and penetrated the eye. Eleven injuries (33%) occurred at work, five of them while moving the bottle and six during breaks at work.Spontaneous explosions in multi-use glass bottles could easily be avoided by changing to plastic bottles; however, exploding single-use glass bottles Containing sparkling wine also contributed to the injuries. In many cases, carelessness was involved. Glass bottles should be never exposed to heat or shaking, and children should never carry glass bottles containing carbonated drinks.

Background Adolescents consume a high level of carbonated drinks and this may have significant adverse effects for their weight and oral health. Therefore, we examined the application of key constructs of the Transtheoretical Model (stages of change, decisional balance and self-efficacy) and health as a value (both general and oral) to adolescent carbonated drink consumption and to identify any gender differences. Methods A total of 399 adolescents (mean age 12.57 years, SD = 1.54) completed a questionnaire measuring: stage of change, decisional balance, self-efficacy, carbonated drink consumption and attitudes to health and healthy teeth. Results Over half of the adolescents (55%) were classified into one of the pre-action stages (i.e. precontemplation or contemplation) and males were more likely to be represented in the precontemplation stage than females. Significant associations with stage of change, decisional balance and self-efficacy were found, though there was no association with attitudes to health (general or oral). Conclusion The findings suggest that the Transtheoretical Model (and its key constructs) may be a useful framework through which more tailored health promotion interventions can be designed.

Background Carbonated drinks are the second most consumed non-alcoholic beverages in the world after tea. The effects of these drinks on hard tissues and vital organs of the body have been proved beyond doubt. This study, however, explains the effect of these drinks on wound healing of oral epithelium. Methods Thirty-six male Wistar rats were considered for the study. A circular wound of 3.0 mm was created on the buccal mucosa of all animals and they were divided into two groups. Animals in group 1 were fed with chow pellet and water, while those in group 2 were fed with a commercially available carbonated drink instead of water. Six animals from each group were euthanized at 0, 7, and 21 days. Wound site was histologically assessed for differences in thickness and characteristics of the regenerating epithelium between two groups. Results There was a marked difference in the healing pattern between the two groups. Animals in group 1 showed a normal healing pattern at the end of day 21. In the group 2, the regenerated epithelium showed hyperplasia and hyperkeratosis along with acanthosis at the end of the experiment with a subsequent delayed inflammatory reaction at day 21. Conclusion Consumption of carbonated drinks can disrupt oral wound healing. The contents in carbonated drinks have a proinflammatory action on the soft tissue. Results suggest that epithelial changes seen in experimental group 2 could be a result of constant irritation by the acidic and fizzy nature of carbonated drinks.

Everybody has had the experience of a canned carbonated drink overflowing and soiling their clothes. It is difficult to guess the amount of overflow before opening the can, although the phenomenon can be simply explained as the result of the formation of gas bubbles. In this article, we report the surprising result that intensive shaking using ultrasonic vibration can calm this effect in beer. These experiments showed evidence of a memory effect in liquid. The 'calming down' is due to a fine balancing act between a change in the amount of microbubbles (or embryos) and a change in the pattern of their size distribution. Our experimental evidence shows that modification of the pre-existing microbubbles noticeably influences the subsequent nucleation, and this may open a new route to nucleation studies.

Objectives This study prospectively examines the relationship of possible aetiological factors to the presence of tooth erosion in a cohort of children. Patients and methods A random sample of 1,753 children was examined at age 12 and 1,308 of the same children were re-examined at age 14 years. The children were asked to complete questionnaires on both occasions, 1,149 subjects gave usable replies. The erosion index used was based upon the 1993 Survey of Children's Dental Health. Results were analysed using logistic regression. Results At age 12 significant positive associations were found between erosion and decay experience (odds ratio [OR] = 1.48), drinking fruit juice (OR = 1.42) or fizzy pop (OR = 1.59–2.52, depending on amount and frequency). The presence of calculus (OR 0.48) or eating fruit other than apples or citrus fruit (OR 0.48) reduced the chances of erosion. High consumption of carbonated drinks increased the odds of erosion being present at 12 years by 252% and was a strong predictor of the amount of erosion found at age 14. Conclusions Of the factors investigated, a history of dental caries and a high consumption of carbonated drinks were most closely related to the presence of dental erosion. The risk of erosion bore a strong relationship to the amount and frequency of carbonated drink consumption.

The effects of de-aeration and modification of the headspace atmosphere on carrot juice shelf-life were investigated. The shelf-life was defined by microbial growth, determined by isothermal calorimetry and plate counts. Compared with storage under air, de-aeration of carrot juice by helium or nitrogen bubbling, followed by flush packaging had no effects on shelf-life. Similar treatment with carbon dioxide, giving a carbonated drink, prolonged the shelf-life by up to 250%. This effect could not be explained by the change in pH to 5.6, since the shelf-life was not prolonged by the addition of hydrochloric acid until pH

Objective . Previous studies demonstrated that a non-carbonated blackcurrant juice drink with added calcium produced little erosion of enamel in vitro and in situ by comparison with other low pH fruit drinks. The aim of this study is to evaluate the erosive effects in situ of an experimental formulation carbonated drink with added calcium, compared to a conventional carbonated drink over a 20 day period using a similar design as in previous studies. Method . The study was a single centre, single blind, randomised placebo controlled three cell crossover design involving 15 volunteers. The test drinks were an experimental carbonated ready-to-drink (RTD) blackcurrant drink, a conventional carbonated RTD orange drink and water. Two enamel samples were retained in situ, in the midline of the hard palate on an upper removable acrylic appliance. Drinks were 250 ml volumes consumed four times per day during 20 working days. Measurements of enamel loss were made on enamel samples after days 2, 5, 10, 15 and 20 by profilometry. Results . The experimental carbonated blackcurrant drink caused significantly less enamel loss than the conventional carbonated orange drink at all time points measured, but was not significantly different from water at days 2, 5 and 20. Conclusions . This study has shown that it is possible to modify carbonated soft drinks in a manner similarly shown with non-carbonated soft drinks, to minimise dental erosion.

In my article (Featonby and Vitkoczi 2017 Phys. Educ. 52 037001) I asked what happens when a carbonated drink can is placed on a concave ramp, and is any difference observed if the can is shaken beforehand?

Microbial contamination in unfinished beverages can occur when drinking directly from the bottle. Various microorganisms, including foodborne pathogens, are able to grow in these beverages at room temperature or in a refrigerator. In this study, we elucidated the characteristics of microorganism growth in bottled beverages under consuming condition models. Furthermore, we provide insight into the safety of partially consumed bottled beverages with respect to food hygiene. We inoculated microorganisms, including foodborne pathogens, into various plastic bottled beverages and analysed the dynamic growth of microorganisms as well as bacterial toxin production in the beverages. Eight bottled beverage types were tested in this study, namely green tea, apple juice drink, tomato juice, carbonated drink, sport drink, coffee with milk, isotonic water and mineral water, and in these beverages several microorganism types were used: nine bacteria including three toxin producers, three yeasts, and five moulds. Following inoculation, the bottles were incubated at 35°C for 48 h for bacteria, 25°C for 48 h for yeasts, and 25°C for 28 days for moulds. During the incubation period, the number of bacteria and yeasts and visible changes in mould-growth were determined over time. Our results indicated that combinations of the beverage types and microorganism species correlated with the degree of growth. Regarding factors that affect the growth and toxin-productivity of microorganisms in beverages, it is speculated that the pH, static/shaking culture, temperature, additives, or ingredients, such as carbon dioxide or organic matter (especially of plant origin), may be important for microorganism growth in beverages. Our results suggest that various types of unfinished beverages have microorganism growth and can include food borne pathogens and bacterial toxins. Therefore, our results indicate that in terms of food hygiene it is necessary to consume beverages immediately after opening the bottle.

This study aimed to investigate the influence of carbonated drinks with gas volumes (GV) of 0, 1.5, and 2.7 on linguapalatal swallowing pressure, intraoral carbonation perception, and maximum velocity of a bolus through the pharynx in healthy volunteers (N = 20, all female, age range; 20-21 years). The volunteers swallowed a 12-mL drink in the natural state. Linguapalatal swallowing pressure was measured using a special sensor sheet, and maximum velocity of the bolus through the pharynx was measured using ultrasonic diagnostic imaging equipment. Peak magnitude, integrated value, and duration of linguapalatal swallowing pressure and maximum velocity of a liquid bolus through the pharynx increased with an increase in carbon dioxide content in the carbonated drink. The total integrated values of carbonated drinks with GV of 1.5 and 2.7 were larger than that of the drink without carbon dioxide. These results suggest that the carbon dioxide dissolved in carbonated drinks influences the activity of taste receptors in the mouth and results in neuromotor responses.

We report a case of barotraumatic esophageal perforation caused by the explosion of a carbonated beverage containing plastic bottle into the mouth. A 6-year-old girl presented with sudden sharp pain in her mouth and upper abdomen after outburst of the plastic bottle. A computed tomography scan showed massive pneumomediastinum with diffuse edematous esophageal wall thickening and subcutaneous emphysema primarily in the neck. An esophagogram revealed a perforation of the middle portion of the esophagus with extravasation of contrast on left side. Surgical repair was performed successfully. The patient was discharged on postoperative day 15 after an uneventful postoperative course.

To investigate the relationship between dental erosion, oral pH and drinking habit in a group of adolescents.Oral pH was measured simultaneously at the surface of four teeth in 11 patients, aged 10-16 years, with erosion and in 10 controls subjects without erosion using antimony electrodes. Measurements were made before, during and after drinking 330 ml of a carbonated drink. The method and timing of drinking the beverage, reported dietary intake of acidic foods and flow rate and buffering capacity of saliva were recorded.The erosion patients reported drinking more carbonated drinks (p0.01) and drinking directly from a can more frequently than the controls (p0.05). They also drank twice as quickly (p0.05). The pH at the buccal surface of a molar remained lower for longer in the erosion patients than in the patients without erosion (p0.01), whilst the labial surface of the upper central incisor had a longer exposure to low pH in the controls subjects (p0.05).The pattern of oral pH differed between subjects with and without erosion after drinking an acidic beverage. This may be related to observed differences in drinking habit, which could have influenced the pattern of erosion in these subjects.

This work presents a new sequential injection analysis (SIA) method and a module for simultaneous and real-time monitoring of three key parameters for the beverage industry, i.e., the sugar content (measured in Brix), color and dissolved CO(2). Detection of the light reflection at the liquid interface (the schlieren effect) of sucrose and water was utilized for sucrose content measurement. A near infrared LED (890+/-40 nm) was chosen as the light source to ensure that all the ingredients and dyes in soft drinks will not interfere by contributing light absorption. A linear calibration was obtained for sucrose over a wide concentration range (3.1-46.5 Brix). The same module can be used to monitor the color of the soft drink as well as the dissolved CO(2) during production. For measuring the color, the sample is segmented between air plugs to avoid dispersion. An RGB-LED was chosen as the light source in order to make this module applicable to a wide range of colored samples. The module also has a section where dissolved CO(2) is measured via vaporization of the gas from the liquid phase. Dissolved CO(2), in a flowing acceptor stream of water resulting in the change of the acceptor conductivity, is detected using an in-house capacitively coupled contactless conductivity detector (C(4)D). The module includes a vaporization unit that is also used to degas the carbonated drink, prior the measurements of sucrose and color within the same system. The method requires no chemicals and is therefore completely friendly to the environment.

These studies were done to determine the effect of carbonation and carbohydrate content on either gastric emptying or ad libitum drinking during treadmill exercise in the heat. Four test drinks were used: a 6% carbohydrate, noncarbonated; a 6% carbohydrate, carbonated; a 10% carbohydrate, noncarbonated; and a 10% carbohydrate, carbonated drink. For gastric emptying studies, subjects completed four 1-hr treadmill runs in the heat. They were given 400 mL of test drink at 0 rnin and 200 mL at 15, 30, and 45 min of exercise. For ad libitum drinking studies, subjects completed four 2-hr treadmill runs in the heat. Gastric residual volumes were similar during the four 1-hr runs. During the 2-hr runs, ad libitum drinking of the four beverages was also similar. Mean values for sweat rate, percentage of body weight lost, and percentage of fluid replaced by ad libitum drinking were similar for the four trials. Similar changes in heart rate, rectal temperature, and ratings of perceived exertion were also observed during the four 2-hr treadmill runs. We conclude that the presence of carbonation in a carbohydrate drink did not have a significant effect on either gastric emptying or ad libitum drinking.

Magmas feeding into the roots of active volcanoes contain dissolved gas. These magmas then exhibit a full range of degassing behavior, from purely passive (slow, between eruptions) to purely explosive (rapid, during explosive eruptions). Free, ‘leaky’ passive degassing reduces though does not completely eliminate explosive potential; ‘tight’ plugging of conduits for decades, centuries or longer favors gas accumulation and increases explosive potential, particularly if the final ascent of that magma is too fast to allow much of the accumulated gas to bleed off. Explosive magmatic eruptions reflect rapid expansion of gas bubbles to the point that the bubble walls and magma foam fragments (‘blows itself apart’), just as a carbonated drink forms a foam and then a fine spray when rapidly uncorked. Parallels between active volcanoes and active faults include strain accumulation (gas accumulation), stick-slip behavior (intermittent magma ascent and eruption), creep (passive degassing), and power-law magnitude frequency relations. Unique features of volcanoes include high-temperature gases and often pronounced precursory unrest before eruptions. Unrest is especially pronounced when a magma conduit has become plugged since the previous eruption, forcing magma to pressurize and break a new path to the surface before it can erupt.

The aim of this study was to compare the erosive effect of gastric juice and a carbonated drink on enamel and dentine by measuring release of calcium from 30 hemisectioned teeth in vitro. In addition, the titrable acidity (mL of 0.05 M sodium hydroxide required to neutralize) and pH of the fluids was estimated. The mean pH of the seven gastric acid samples was 2.92 (range 1.2-6.78) and mean titratable acidity 0.68 mL (range 0.03-1.64). Both the pH and the titratable acidity of the gastric juice varied between patients all of whom suffered from symptoms of reflux disease. The carbonated drink had a pH of 2.45 and a titratable acidity of 0.29 mL. The median amount of calcium released by the gastric acids from enamel was 69.6 microg L-1 (interquartile range 5.4-144) and 62.4 microg L-1 (2.2-125.3) from dentine. The carbonated drink released 18.7 microg L-1 (13.4-23.4) and 18.6 microg L-1 (11.9-35.3), respectively. The differences in calcium release by gastric juice and the carbonated drink were statistically significant for both enamel (P < 0.005) and dentine (P < 0.01). It is concluded that gastric juice has a greater potential, per unit time, for erosion than a carbonated drink.

To the Editors: Fractional exhaled nitric oxide concentrations ( F eNO) are elevated in asthmatic children and have been used inter alia to guide inhaled corticosteroid treatment in children 1. Caffeine consumption might influence F eNO independently of asthma and more than one plausible mechanism has been identified. Studies in adults have reported changes in F eNO within 1 h of caffeine ingestion but the results are inconsistent, with one study having reported reduced F eNO 2, one elevated F eNO 3 and another no change after ingestion 4. An association between caffeine intake and altered F eNO is equally plausible in children but has not been sought. The predominant source of caffeine in children’s diet is carbonated drinks, in particular colas, and in Scotland “Irn Bru” (a carbonated orange-coloured drink). …