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Purpose: To assess and compare the salivary pH reversal phenomenon and calcium concentration in subjects consuming paneer and cheese after an acidogenic challenge and also to compare the salivary pH measurements using pH strips and a portable pen-type pH meter.Material and Methods: Sixty caries free undergraduate students were randomly selected and divided into two group: 1. paneer; 2. cheese. After determining the resting salivary pH using pH strips and a pen-type pH meter, participants were subjected to an acidogenic challenge (10% sucrose). Following consumption of test foods (10-gram cubes), salivary pH was measured at intervals of 5, 10, 15, 30 and 60 min to record the time taken for the salivary pH to return to baseline. Colorimetric salivary calcium concentration was estimated (Biochemical Analyzer) at baseline and after 60 min of test food consumption. The statistical tests used were Shapiro-Wilk's test for normality, repeated measures ANOVA, and the independent t-test.Results: Test meals reversed the fall in pH after acidogenic challenge starting at 5 min and returning to baseline values after 30 min in both groups (p = 1.000). Colorimetric estimates showed higher salivary calcium concentrations with paneer (p < 0.001). The pen-type pH meter showed superior efficiency in terms of time (p < 0.001) compared to pH strips.Conclusion: The salivary pH reversal phenomenon was evident after consumption of both paneer and cheese following the acidogenic challenge. Consumption of paneer significantly increased salivary calcium concentration. The pen-type pH meter proved to be more efficient. [ABSTRACT FROM AUTHOR]

Various caries prevention and repair strategies are reviewed in this article ranging from the use of fluoride to nanohydroxyapatite particles. Several of the strategies which combine fluoride and calcium and phosphate treatments have both in vitro and in vivo data showing them to be efficacious if the surface integrity of the lesion is not breached. Once this has occurred, the rationale for cutting off the nutrient supplies to the pathogenic bacteria without the removal of the infected dentine, a noninvasive restorative technique, is discussed using existing clinical studies as examples. Finally two novel noninvasive restorative techniques using fluorohydroxyapatite crystals are described. The need for clinical data in support of emerging caries-preventive and restorative strategies is emphasized. © 2015 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

Various fillers/binders which are applied for the formulation of solid oral dosage forms are assessed for their benefits and drawbacks, including lactose, sorbitol, mannitol, microcrystalline cellulose and calcium hydrogen phosphate dihydrate. A focus of this work was to evaluate the application of mannitol in comparison to other common fillers/binders as it was observed that this excipient is gaining more and more attention in pharmaceutical formulation development and production. While one of the main advantages of conventional fillers/binders such as lactose, microcrystalline cellulose and calcium hydrogen phosphate dihydrate is their low price level, mannitol excels regarding its physicochemical characteristics such as a low hygroscopicity, a strong inertness towards both the API and the patient's body, its good compactibility and the ability to produce extremely robust tablets. Additionally, the suitability of mannitol for the emerging formulation technology of orally disintegrating tablets is pointed out. In summary, it is emphasized that the selection of the filler/binder is highly individual, depending, for example, on the preferred characteristics of the final solid dosage form, the applied API and the available budget. However, mannitol exhibits many strong advantages which can be expected to result in a more widespread application in the near future. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate effectiveness of Phosphoryl-Oligosaccharides of Calcium (POs-Ca) added to apple juice on enamel erosion. Five juices were prepared by adding 0%, 0.5%, 1%, 1.5% or 2% POs-Ca to commercial apple juice, and subjected to Visual Analogue Scale (VAS) taste evaluation and pH and calcium/inorganic-phosphates analyses. To evaluate erosion, polished bovine enamel blocks were immersed in each juice for 5 or 60 mm (n20). Enamel surface loss (SL) and roughness (fin) were also analyzed. VAS indicated acceptable taste for juices containing up to 1% POs-Ca. POs-Ca addition resulted in increased pH (3.61-3.88), calcium (0.95-25.10mM), and inorganic-phosphate (1.77-20.44 mM). After 5 mm, 0% juice resulted in significant erosion (p<0.05). However even after 60 mm, no significant increase was found in Ra and SL compared to water (control) for 1.5-2% juices (p>0.05). Addition of 1-1.5% POs-Ca could significantly reduce enamel erosion by apple juice maintaining an acceptable taste. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluatethe erosive potential of orange juice modified with food-approved additives: 0.4 g/l of calcium (Ca) from calcium lactate pentahydrate, 0.2 g/l of linear sodium polyphosphate (LPP) or their combination (Ca+LPP) were added to a commercially available orange juice (negative control, C-). A commercially available calcium-modified orange juice (1.6 g/l of calcium) was the positive control (C+). These juices were tested using a short-term erosion in situmodel, consisting of a five-phase, single-blind crossover clinical trial involving 10 subjects. In each phase, subjects inserted custom-made palatal appliances containing 8 bovine enamel specimens in the mouth and performed erosive challenges for a total of 0 (control), 10, 20, and 30 min. Two specimens were randomly removed from the appliances after each challenge period. Enamel surface microhardness was measured before and after the clinical phase and the percentage of surface microhardness change (%SMC) was determined. Before the procedures, in each phase, the subjects performed a taste test, where the juice assigned to that phase was blindly compared to C-. Overall, C+ showed the lowest %SMC, being the least erosive solution (p < 0.05), followed by Ca+LPP and Ca, which did not differ from each other (p > 0.05). LPP and C- were the most erosive solutions (p < 0.05). Taste differences were higher for C+ (5/10 subjects) and Ca (4/10 subjects), but detectable in all groups, including C- (2/10 subjects). Calcium reduced the erosive potential of the orange juice, while no protection was observed for LPP. Copyright © 2012 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

Formulating drinks with reduced erosive potential is one approach for reducing dental erosion. In this study, whole casein was added to citric acid solutions representative of soft drinks, and the hydroxyapatite dissolution rate was assessed. Adding 0.02% (w/v) casein to acid solutions significantly reduced the hydroxyapatite dissolution rate by 51 ± 4% at pH values of 2.80, 3.00, 3.20, 3.40, and 3.60, although the baseline dissolution rates of course varied as a function of pH. The protein concentration [0.002, 0.02, and 0.2% (w/v) casein] had no significant effect on dissolution inhibition. Adding both casein and calcium to citric acid resulted in a further reduction in the dissolution rate at low and intermediate calcium concentrations (5 and 10 mM) but not at higher calcium concentrations (20 and 50 mM). Ionic strength had no significant impact on the efficacy of casein. Casein also significantly reduced the hydroxyapatite dissolution rate when the hydroxyapatite was coated with a salivary pellicle. The reduction in dissolution rate is ascribed to firmly adsorbed casein on the hydroxyapatite surface, which stabilizes the crystal surface and inhibits ion detachment. [ABSTRACT FROM AUTHOR]

The influence of beverage composition on the measurement of erosive potential is unclear. The aim of this study was to evaluate whether beverage composition influences the measurement of erosive potential and to evaluate the influence of exposure in small and large volumes. Eleven beverages were included: water (control), 3 alcopops, 2 beers and 5 soft drinks. For each beverage 15 bovine enamel samples were used: 5 for chemical and 10 for profilometric analysis. After exposure to the beverages (63 min) the resulting solutions were analyzed for Ca and inorganic phosphorus (Pi) content. The samples for optical profilometry were submersed sequentially in 500 ml or in 1 ml of the drinks for 3, 6, 9, 15 and 30 min (total 63 min). For some of the beverages high baseline concentrations of Ca (energy drink) or Pi (cola drink, cola lemon drink, beer, beer lemon) were found. Some of the beverages showed a good correlation between the chemical methods. Profilometry (both for 1 and 500 ml) showed generally lower enamel losses than the chemical methods. Lower enamel losses were found for the profilometry 1 ml compared to the profilometry 500 ml only for the cola drinks. It can be concluded that the composition of the beverages had a significant effect on the determination of the erosive potential with chemical analyses. Drink composition also influenced the effect of small versus large exposure volumes, indicating the need for standardization of exposure parameters. Copyright © 2008 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

The occurrence and progress of enamel demineralization may be reduced in the presence of its reaction products, such as calcium. Therefore, in this study the hypothesis that lower erosive potential may be expected for calcium-containing beverages was tested. Ten commercially available beverages, five with and five without calcium supplementation, were tested in two phases. In the first phase, the pH, titratable acidity, and concentrations of calcium (total and ionic), phosphorus and fluoride, were analyzed. In the second phase, the ability of the test products to erode enamel was measured, at different time-points. Within the chemical properties tested, pH, calcium-ion concentration, and total calcium showed a strong correlation with enamel demineralization and enamel wear. Lower levels of enamel demineralization and wear were found for most of the calcium-containing beverages than for those without calcium. Calcium-ion content, as well as pH, were found to be good predictors of the erosive potential of the beverages tested. Generally, beverages supplemented with calcium had a reduced capacity to demineralize enamel. [ABSTRACT FROM AUTHOR]

Theoretical calculations have shown that acidic candies may be potentially erosive upon consumption. However, little is known about the protective effect of adding calcium to potentially erosive candies and about the protective effects of saliva that cannot be fully accounted for by theoretical calculations. Therefore, the aims of this study were to (1) determine the erosive potential of acidic candies with and without calcium and (2) to determine differences between theoretically calculated erosive potential and actual erosive potential in saliva. Twenty healthy test persons sucked acidic candy with and without calcium while their whole saliva was collected into a closed system at different times: baseline, candy-stimulated, and post-stimulated. The erosive potential of the candy was evaluated from candy-induced changes in saliva degree of saturation with respect to hydroxyapatite (HAp) and directly by dissolution of HAp crystals in candy-stimulated saliva. The results showed that similar salivary stimulation was obtained with both candies. The modified candy released more than 13 mmol/l of calcium into saliva, resulting in a lower critical pH, and considerably lower erosive potential than the control (p < 0.001). Although a significant correlation was obtained between theoretical calculation of DSHAp and dissolution of HAp crystals (rs = 0.65; p < 0.001), many samples obtained by sucking modified candy showed no signs of HAp dissolution in spite of being undersaturated. We conclude that saturation levels and critical pH may not fully reflect when dental erosion is expected to occur in saliva and that calcium addition reduces the erosive potential of acidic candies. Copyright © 2007 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

The aim was to investigate the anti-caries properties of calcium glycerophosphate (CaGP) using an in vitro bacterial flow cell model. Four flow cells, inoculated from a chemostat containing a seven-organism bacterial consortium, were pulsed with sucrose twice daily, to provide an acidic challenge and pH-cycling conditions. Blocks of enamel and dentine were mounted in each flow cell. In a study on the effect of CaGP concentration, CaGP was pulsed into three of the flow cells, at the same time as the sucrose, to give concentrations of 0.10, 0.25 and 0.50%. Water was pulsed into the fourth flow cell with the sucrose. Microradiography revealed a significant dose response of decreasing demineralization as CaGP concentration increased. Reductions at 0.25 and 0.5% were significant when compared to the control. A second study investigated the effect of timing of CaGP pulsing, relative to sucrose, on enamel and dentine demineralization. CaGP (flow cell concentration 0.2%), was pulsed 1 h before, during or 1 h after the sucrose pulse; a water control was employed. In enamel, pulsing CaGP before the sucrose reduced demineralization significantly compared to concurrent pulsing, which in turn gave a significant reduction compared to pulsing after sucrose, which did not reduce demineralization significantly compared to the water control. In dentine, CaGP reduced demineralization significantly only when pulsed before the sucrose. The findings suggest that in vivo, the anti-caries potential of CaGP may be greater if it is applied before a cariogenic challenge. Copyright © 2006 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

The aim of this study was to determine whether a tooth cream containing casein/calcium phosphate (CasCP) protects enamel against erosion. Sixty bovine enamel specimens were prepared for profilometry and distributed into five groups. Specimens were rinsed with artificial saliva interrupted by 1% citric acid (pH 2.3) for 30 s 6 times daily for 14 days. Group 1 (n = 12) was not treated (control); in group 2 (n = 12) CasCP was applied for 120 s twice daily; in group 3 (n = 12) 250 ppm fluoride as NaF was applied for 120 s twice daily; in group 4 (n = 12) CasCP was applied for 120 s, then 250 ppm fluoride for 120 s twice daily, and in group 5 (n = 12) amine fluoride (AmF) gel (12,500 ppm fluoride) was applied for 120 s twice daily. Differences between groups with respect to erosive enamel loss (profilometrically determined depth after 7 and 14 days) were tested by the Mann-Whitney test (α = 0.05). After 7/14 days’ erosive cycling, specimens treated with AmF gel showed significantly less enamel loss (18.5/35.5 μm; medians) than those treated with CasCP (25.5/46.9 μm), 250 ppm fluoride (25.0/ 40.9 μm), CasCP and 250 ppm fluoride (23.9/47.4 μm) or with no treatment (26.3/49.8 μm). It is concluded that highly fluoridated acidic AmF gel can protect enamel against erosion while CasCP, 250 ppm fluoride or a combination of CasCP and 250 ppm fluoride provide little protection. Copyright © 2006 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

The study is a comparison of methods for the quantitative measurement of erosive mineral loss including longitudinal microradiography (LMR), profilometry (PM), and analysis of calcium (CA) and phosphorus (PA) in the erosion solution. Polished human enamel samples were taped, covered with nail varnish and the edges of the resulting enamel window marked with drilled holes as a reference. All samples were subjected to baseline LMR. Sixty samples each were eroded with citric acid (0.05 M; pH 2.3; 10 ml per sample) for 30, 60, 90, or 120 min. Erosive loss of each sample was estimated by the four methods. All methods revealed a linear erosive loss over time and showed good linear correlation. Values calculated from PM and LMR were both approximately 20% lower than those from CA and PA. After 30 min erosion, LMR showed no significant correlation with the other three methods. With LMR, erosive loss below 20 microm should be interpreted with care. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate human enamel erosion under constant composition conditions, as a function of solution degree of saturation (DS) with respect to hydroxyapatite. The experimental conditions were relevant to the initial stages of enamel erosion by soft drinks. Nanoindentation was used to compare enamel surface softening caused by a control mineral water and two citric acid solutions with DS = 0·000 and DS = 0·032, both having pH 3·30. Enamel hardness and reduced elastic modulus were measured after 0, 30, 60, 120, 300 and 600 s exposure. A statistically significant change in enamel hardness was detected after 30 s exposure to both citric acid solutions, indicating that nanoindentation is extremely sensitive to the initial stages of erosion. There was a statistically significant difference between the mechanical properties of enamel exposed to the two citric acid solutions after 30, 60 and 120 s. At these times, the solution with DS = 0·000 caused twice as much enamel softening as that with DS = 0·032. This demonstrates that it may be possible to design a soft drink with a low erosive potential and a good taste by a small change in DS, at a typical drink pH. [ABSTRACT FROM AUTHOR]

To evaluate the enamel erosive potential of modified acidic soft drinks under controlled conditions in an artificial mouth.From each of 144 bovine incisors one enamel sample was prepared. Labial surfaces of the samples were ground flat, polished and covered with adhesive tape, leaving an exposed area. The samples were distributed among four (A–D) groups for treatment with A: Coca-Cola, B: Sprite; C: Sprite light, D: orange juice. Either 1.0 mmol l−1 calcium (Ca) or a combination (comb.) of 0.5 mmol l−1 calcium plus 0.5 mmol l−1 phosphate plus 0.031 mmol l−1 fluoride was added to the beverages. Samples of each group were subdivided into three subgroups (-original; -Ca and -comb.) for treatment with original and modified drinks. De- and remineralization cycles were based on a standard protocol described earlier. Surface loss of the specimens was determined using profilometry after test procedure.In all subgroups, loss of enamel was observed. The enamel loss recorded for the samples rinsed with original Sprite and original orange juice was significantly higher compared with all other solutions (P = 0.001). Lowest enamel loss was recorded for the original Coca-Cola group (P = 0.001). With the exception of Coca-Cola, demineralization with the modified beverages led to significantly lower losses compared with the respective original solutions.Modification of the test soft drinks with low concentrations of calcium or a combination of calcium, phosphate and fluoride may exert a significant protective potential with respect to dental erosion. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate enamel dissolution in citric acid solutions as a function of solution calcium and phosphate concentrations and degree of saturation with respect to hydroxyapatite (DS[sub HA] ). The primary relevance of the study is the development of soft drinks with reduced erosive potential. Nanoindentation was used to investigate changes in the hardness of polished human enamel surfaces after 120 s and 300 s exposure to solutions with pH 3.30 and a range of calcium and phosphate concentrations. All solutions were undersaturated with respect to hydroxyapatite, with 0.000 ≤ DS[sub HA] ≤ 0.295. A complex dependence of enamel softening on calcium concentration was observed. Substantial enamel softening occurred in solutions with calcium concentrations equal to or less than 120 mm (DS[sub HA] ≈ 0.104), but there was little or no statistically significant softening of the enamel for calcium concentrations over 120 mm. This condition may be applicable to soft drink formulation. Furthermore, solutions with DS[sub HA] = 0.101 and different calcium/phosphate ratios resulted in different degrees of softening of the enamel. Hence, contrary to assumptions made in many models, enamel dissolution is not simply a function of DS[sub HA] , and individual calcium and phosphate concentrations are critical. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the dissolution of human enamel in citric acid solutions over a wide range of pH. The in vitro conditions are considered to be relevant to soft drink-induced enamel erosion. Nanoindentation was used to investigate changes in the nanomechanical properties of polished enamel surfaces after exposure to citric acid solutions. Solutions used had 38.1 mmol l-1 citric acid and pH greater than 2.3 but less than 6.3 (2.30 ≤ pH ≤ 6.30). Samples were exposed to rapidly stirred, constant composition solutions for 120 s. Statistically significant changes in enamel hardness and reduced elastic modulus were observed after exposure to all solutions. There was an approximately linear dependence of enamel hardness on solution pH for 2.90 ≤ pH ≤ 6.30. Below pH 2.90, enamel is thought to have reached the lowest possible hardness value. The reduction in enamel dissolution caused by an increase in pH of a soft drink is likely to be small. Product modification to reduce the erosive potential of drinks may require additional methods such as addition of calcium salts. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate dental erosion in 0.1 and 1.0% citric acid in vitro by several different methods and to assess the protective potential of experimentally formed salivary pellicle (24 h in vitro). Bovine enamel slabs were embedded in epoxy resin and polished. Erosion was performed in citric acid for 1, 5 or 10 min and recorded as microhardness loss, as changes of surface roughness (R(a), R(t) and R(zDIN)) and as calcium release. Additionally, erosive alterations were observed with scanning electron microscopy. Significant microhardness loss on non-pellicle-covered specimens was measured after 1-min exposure to 0.1% citric acid. Microhardness loss was time- and concentration-dependent. Salivary pellicle significantly inhibited both microhardness loss, except after 10-min immersion in 1.0% citric acid, and significantly reduced the increase of surface roughness. There were, however, no significant differences in calcium release between pellicle-covered and non-covered enamel. The results support the general conclusion that salivary pellicle effectively protects enamel surface against short-term erosion in organic acids. [ABSTRACT FROM AUTHOR]

A reduced pool of calcium in dental plaque would be expected to increase the ability of plaque fluid to dissolve the underlying enamel when the pH falls during sugar exposure. We have examined the relationship between frequency of sugar application and Ca and P(i) concentrations in artificial mouth plaque microcosm biofilms. Ten plaques were grown simultaneously from a human saliva inoculum using a continuous flow of simulated saliva, DMM, supplemented with either urea or glucose to modulate the resting pH. In addition the plaques received sucrose applications of varying frequency: 12-, 8-, 6-, or 4-hourly, or not at all. After 15 days the plaques were sampled by taking 4 full-thickness specimens of each, and acid-extractable Ca and P(i), and alkali-soluble protein and carbohydrate were determined. Ca and P(i) concentrations were in a range comparable with those in human plaque, except in the DMM + urea plaque receiving no sucrose, when concentrations were higher. Plaque Ca concentration decreased significantly as sucrose application frequency increased. Increasing sucrose application frequency also reduced the protein, i.e. the cell biomass, content of the plaques and, in the case of DMM + urea plaques, increased the water-insoluble hexose content, presumably extracellular polysaccharide. Reduced biomass was partly due to the bulking of plaque with extracellular polysaccharide, but the marked effect of urea on polysaccharide formation is not understood. This study shows that increasing frequency of sugar application alters dental plaque by reducing its mineral protection capacity. [ABSTRACT FROM AUTHOR]

In theory, calcium and phosphate in the plaque fluid exert a large influence on the demineralization of enamel surface. In order to know the effect of increasing the concentration of either of these factors, the following in vitro experiment was conducted. Three thin sections, about 150 μm thick, were cut out from each of 13 human premolars. All surfaces of the sections, except for the original enamel surface, were coated with nail varnish. These sections were immersed into one of two sets of demineralizing solutions for 1 week at 25°C. Each set, the 'calcium set' and the 'phosphate set', contained three solutions. The composition of these solutions differed mainly in calcium or phosphate concentrations. After 1 week, the degree of demineralization was determined by image analysis of contact microradiograms from each section. The subsurface demineralization in enamel was reduced by 95% by increasing the calcium concentration of the demineralizing solution from 7 to 21 mmol/l. A similar reduction (87%) was observed by increasing the phosphate concentration. However, the amount of phosphate needed was approximately 20 times more than that of calcium. The larger inhibitory effect that calcium has on enamel demineralization was related to the larger effect it has on the degree of saturation of the solution. Even though no statistically significant difference was found between the effect of calcium and phosphate on the demineralization of enamel (when the solutions had the same degree of saturation), the difference in the standard deviation of demineralization suggests the existence of some other factors which have an influence on the demineralization reaction. [ABSTRACT FROM AUTHOR]

The capability of a soft drink or a juice to erode dental enamel depends not only on the pH of the drink, but also on its buffering effect. As the latter is the ability of the drink to resist a change of pH it may add to the effects of the actual pH. The aim of the present study was to compare the pH and the buffering effect of various soft drinks with their erosive effects and the solubility of apatite. In 18 soft drinks, mineral waters and juices available on the Danish market, pH and the concentrations of calcium, phosphate and fluoride were determined. The buffering effect was determined by titration with NaOH. Human teeth (n = 54) covered with nail varnish except for 3x4-mm windows were exposed to 1.5 liters of the drink for either 7 days or 24 h under constant agitation. The depth of the erosions was assessed in longitudinal sections. The depth was found to vary greatly from 3 mm eroded by the most acidic drinks and fresh orange juice to only slightly affected surfaces by most of the mineral waters. The dissolution of enamel increased logarithmically inversely with the pH of the drink and parallel with the solubility of enamel apatite. Orange juice, pH 4.0, supplemented with 40 mmol/l calcium and 30 mmol/l phosphate did not erode the enamel as the calcium and phosphate saturated the drink with respect to apatite. Generally, the lower the pH the more NaOH was necessary to bring the pH to neutrality. In particular the buffering effect of the juice was high. For all drinks, no effect of their low fluoride concentrations was observed. [ABSTRACT FROM AUTHOR]

The aim of the present study was to develop transverse microradiography (TMR) in order to quantitatively assess the influence of artificial saliva and orange juice on the erosion of bovine enamel. Bovine incisors were sectioned sagittally into two equal halves. Each half was coated with acid-resistant nail varnish except for a rectangular enamel window on the labial surface of the tooth. While both halves of each tooth were immersed in pure orange juice 6 times daily for a period of 5 min at each occasion making a total of 30 min per day, one half was stored in artificial saliva and the other half in deionized distilled water between exposures to orange juice and for the remaining 12 h overnight, for 24 days making a total of 12 h of exposure to orange juice. Sections bearing intact and eroded enamel surfaces were cut from each specimen and ground to 80 microm thickness, and TMR of the sections was made. Mineral loss was quantified from the microradiographs using two-step image analysis. Mineral loss was significantly greater in those specimens cycled in orange juice and de-ionized distilled water. TMR was used successfully to quantify the mineral loss by erosion in vitro, and it is envisaged that it will be useful for specimens used in intra-oral appliances during in situ trials. Artificial saliva saturated with respect to calcium and phosphate salts can possibly remineralize an erosive lesion and may reduce the degree of erosion. [ABSTRACT FROM AUTHOR]