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Background: Coronavirus disease 2019 (COVID-19) pandemic emerged in Karachi and rapidly spread throughout Pakistan Since February 26, 2020. Objectives: Vaccination is currently one of the most effective COVID-19 eradication approach. The purpose of this study was to gather data on the adverse effects of the COVID-19 vaccine. Methodology: It was an observational study that was carried out between the 11th and 23rd of April 2021, and the participants were Karachi residents. We looked at the proportion of self-reported local and systemic adverse effects within seven days of immunization in people who filled out Google forms and received one or two doses of the vaccine. Results: The vaccination ratio for male was slight higher than females. Participants aged between 51 to 60 years and 41 to 50 years had higher number of vaccinations. Sinopharm is by far the most widely used vaccine. After the first dose of vaccination, the majority of participants complained of fever, chills, muscle pain, and arm pain, whereas after the second dose, the majority of participants had no symptoms, with a few participants complaining of fever, chills, diarrhea, and muscle pain. Conclusion: The first and second doses' post-vaccination adverse effects were mild and predictable, and there were no hospitalizations; this data can help lessen vaccine hesitancy.

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.

Background: Dental caries is a multifactorial disease; it causes decay in tooth and leads to unbearable pain and expensive dental procedures. One of potential risk factor that favor the caries process is acidic pH that a person faces usually after consumption of any food or drinks. Various mouth rinses are evaluated to normalize the salivary pH to break the chain of caries pathophysiology. Objective: To evaluate the role of probiotic, baking soda and mineral water rinses on pH of Saliva. Materials and methods: It were a cross sectional study conducted in institute of Karachi from -10 January to 25 June 2020. Out of 150 participants 60 qualified the inclusion criteria and were explained about the procedure of the study after their agreement they were divided into three groups each group comprised of 20 participants. Group 1 was given probiotic mouth rinse; Group 2 was given baking soda mouth rinse and in Group 3 mineral water rinses were given. They were told to rinse the oral cavity before and after the food consumption and pre and post salivary changes were recorded. Results: Significant (p-value = 0.001) change in salivary pH was observed with baking soda and mineral water rinses however probiotic mouth rinse did not show significant (p-value = 0.22) change. Conclusion: Rinsing with Baking soda and mineral water mouth rinses increased the salivary pH to normal.