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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 林俊彬(Chun-Pin Lin) | |
| dc.contributor.author | Yueh-Chiao Chuang | en |
| dc.contributor.author | 莊岳樵 | zh_TW |
| dc.date.accessioned | 2021-06-15T03:55:19Z | - |
| dc.date.available | 2013-09-09 | |
| dc.date.copyright | 2010-09-09 | |
| dc.date.issued | 2010 | |
| dc.date.submitted | 2010-06-25 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/44804 | - |
| dc.description.abstract | 目的
大多數的軟性飲料都是酸性的，飲用這些飲料可能會導致牙齒的酸蝕。本實驗的目的為利用體外實驗的方式來比較各種不同軟性飲料的酸蝕潛力。 材料與方法 本實驗使用四種台灣市面上可購得之軟性飲料。每種飲料皆會測量其初始pH值，可滴定酸度與鈣、磷酸根與氟離子含量來判斷酸蝕潛力。總計40片人類牙釉質樣本浸入各組飲料中各20分、1小時與3小時。之後使用雷射共焦掃描顯微鏡來觀測牙釉質酸蝕表面圖像與牙釉質喪失量。 結果 各組軟性飲料的pH值介於 2.42至3.46之間，而可滴定酸度則介於13.88至35.95 ml之0.1 M氫氧化鈉溶液。各飲料的離子含量中，鈣離子濃度介於5.69至75.94 ppm，磷酸根離子濃度介於2.88至 522.47 ppm，氟離子濃度介於0.10至 0.18 ppm之間。而浸入各種飲料3小時所造成之牙釉質喪失量介於7.28 至 34.07 μm之間。 結論 本實驗中所使用之軟性飲料皆會使人類恆齒牙釉質產生程度不一之酸蝕影響。其中含有高濃度鈣磷比例的飲料具有顯著較低的酸蝕潛力，而具有低pH值與高緩衝能力的飲料之酸蝕潛力則較高。而軟性飲料的酸蝕潛力需參考各種化學性質來判斷，包括酸的種類、pH值、可滴定酸度、鈣、磷酸根與氟離子濃度等等。 | zh_TW |
| dc.description.abstract | Objectives
Most soft drinks are acidic in nature and exposure to these drinks may result in enamel erosion. The aim of this study was to compare the erosive potential of different soft drinks in the laboratory. Materials and methods Four commercially available soft drinks in Taiwan were included. The erosive potential of each product was assessed by measuring its initial pH, titratable acidity, calcium, phosphate and fluoride content. Forty human permanent enamel samples were immersed in 100ml of the drinks for 20min, 1h and 3h. Erosive surface images and enamel loss in vitro were acquired after exposure by laser confocal scanning microscope. Results The initial pH of the soft drinks ranged from 2.42 to 3.46 with their titratable acidity ranging from 13.88 to 35.95 ml of 0.1 M NaOH. The ion concentration of the beverages ranged between 5.69 and 75.94 ppm for calcium, between 2.88 and 522.47 ppm for phosphate, and between 0.10 and 0.18 for fluoride. The amount of enamel loss following 3h immersion in the drinks ranges from 7.28 to 34.07 μm. Conclusion All of the soft drinks were found to be erosive. Drinks of high calcium and phosphate content may have a significant lower erosive potential. Drinks of low pH and high titratable acidity may have a higher erosive potential. The erosive potential should be predicted based on the type of acids, initial pH, titratable acidity and ion concentration. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-15T03:55:19Z (GMT). No. of bitstreams: 1 ntu-99-R96422026-1.pdf: 1999831 bytes, checksum: 0e7976267d3d3cbc13cd891df63b8feb (MD5) Previous issue date: 2010 | en |
| dc.description.tableofcontents | 口試委員會審定書……………………………………………………………i
中文摘要………………………………………………………………………ii 英文摘要………………………………………………………………………iv 目錄……………………………………………………………………………vi 圖目錄…………………………………………………………………………ix 表目錄…………………………………………………………………………x 第一章 文獻回顧 ……………………………………………………………1 1.1 酸蝕………………………………………………………………………1 1.1.1 定義……………………………………………………………………2 1.1.2 成因……………………………………………………………………2 1.1.3 診斷……………………………………………………………………3 1.2. 軟性飲料………………………………………………… ……………3 1.2.1 定義……………………………………………………………………3 1.2.2 歷史與現況……………………………………………………………3 1.2.3 軟性飲料與牙齒酸蝕…………………………………………………4 1.2.4 軟性飲料之酸蝕潛力…………………………………………………5 1.2.4.1 酸與pH值……………………………………………………………5 1.2.4.2 可滴定酸度…………………………………………………………7 1.2.4.3 鈣、磷酸根、氟離子濃度與飽和度………………………………7 1.2.5 軟性飲料與青少年健康………………………………………………8 1.3 牙釉質……………………………………………………………………9 1.3.1 牙釉質結構……………………………………………………………9 1.3.2 牙釉質酸蝕過程………………………………………………………10 1.4 實驗目的…………………………………………………………………11 第二章 實驗材料與方法…………………………………………………… 12 2.1 測量pH值…………………………………………………………………12 2.1.1 pH計……………………………………………………………………13 2.1.2 校正步驟與使用注意事項……………………………………………13 2.1.3 測量步驟………………………………………………………………14 2.2 測量可滴定酸度…………………………………………………………15 2.2.1 製備氫氧化鈉水溶液…………………………………………………15 2.2.2 滴定步驟………………………………………………………………16 2.3 測量鈣、磷酸根、氟離子濃度…………………………………………16 2.3.1 製備陽離子流洗液……………………………………………………17 2.3.2 製備陰離子流洗液……………………………………………………17 2.3.3 製備離子標準品………………………………………………………17 2.3.4 測量步驟與注意事項…………………………………………………18 2.4 測量牙釉質喪失量………………………………………………………18 2.4.1 製備實驗用牙釉質樣本………………………………………………18 2.4.1.1 樣本來源……………………………………………………………19 2.4.1.2 樣本製備……………………………………………………………19 2.4.1.3 樣本分組……………………………………………………………20 2.4.2 酸蝕過程………………………………………………………………21 2.4.3 雷射共焦掃描顯微鏡觀測……………………………………………22 2.4.3.1 雷射共焦掃描顯微鏡原理與特色…………………………………22 2.4.3.2 觀測牙釉質樣本表面步驟…………………………………………24 2.4.3.3 測量牙釉質喪失量…………………………………………………25 2.5 統計方法…………………………………………………………………26 第三章 實驗結果 ……………………………………………………………27 3.1各種飲料之pH值 …………………………………………………………27 3.2各種飲料之可滴定酸度 …………………………………………………27 3.3各種飲料之離子濃度 ……………………………………………………28 3.4雷射共焦顯微鏡影像 ……………………………………………………28 3.5牙釉質喪失高度 …………………………………………………………31 第四章 討論 …………………………………………………………………34 4.1 酸蝕潛力…………………………………………………………………34 4.1.1 pH值與酸的種類 ……………………………………………………34 4.1.2 可滴定酸度……………………………………………………………36 4.1.3 鈣與磷酸根離子濃度與飽和度………………………………………38 4.2 顯微鏡影像與牙釉質喪失量……………………………………………40 4.3 儀器………………………………………………………………………42 4.4 體外實驗vs.體內實驗 …………………………………………………45 4.4.1 唾液……………………………………………………………………45 4.4.2 後天性薄膜……………………………………………………………47 4.5 個體差異…………………………………………………………………48 4.5.1 唾液……………………………………………………………………48 4.5.2 後天性薄膜……………………………………………………………49 4.5.3 乳恆牙差異……………………………………………………………50 4.5.4 行為差異………………………………………………………………51 4.6 飲用建議 ………………………………………………………………52 第五章 結論 …………………………………………………………………54 第六章 實驗未來展望 ………………………………………………………55 參考文獻………………………………………………………………………56 圖一 本實驗所使用之四種軟性飲料 ………………………………………62 圖二 pH計 ……………………………………………………………………62 圖三 超音波震盪器 …………………………………………………………63 圖四 電磁攪拌器 ……………………………………………………………63 圖五 離子層析儀 ……………………………………………………………64 圖六 硬組織研磨機 …………………………………………………………64 圖七 製備好待用之牙釉質塊樣本 …………………………………………65 圖八 牙釉質樣本示意圖 ……………………………………………………65 圖九 雷射共焦顯微鏡 ………………………………………………………66 圖十 經可口可樂酸蝕後之牙釉質樣本與彩色高度顯示圖(200X) ………67 圖十一 經黑松沙士酸蝕後之牙釉質樣本與彩色高度顯示圖(200X)……67 圖十二 經可爾必思酸蝕後之牙釉質樣本與彩色高度顯示圖(200X)……68 圖十三 經C.C.Lemon酸蝕後之牙釉質樣本與彩色高度顯示圖(200X)……68 圖十四 經可口可樂酸蝕過之牙釉質表面(1000X) ………………………69 圖十五 經黑松沙士酸蝕過之牙釉質表面(1000X) ………………………70 圖十六 經可爾必思酸蝕過之牙釉質表面(1000X) ………………………71 圖十七 經C.C. lemon酸蝕過之牙釉質表面(1000X) ……………………72 | |
| dc.language.iso | zh-TW | |
| dc.title | 市售軟性飲料對於人類恆齒牙釉質表面之酸蝕影響:體外實驗 | zh_TW |
| dc.title | Erosive Effect of Soft Drinks on Permanent Human Enamel Surface: an in Vitro Study | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 98-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 廖運炫,林弘萍 | |
| dc.subject.keyword | 牙齒酸蝕,軟性飲料,牙釉質,雷射共焦掃描顯微鏡, | zh_TW |
| dc.subject.keyword | Dental erosion,Soft drinks,Enamel,Laser confocal scanning microscope, | en |
| dc.relation.page | 77 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2010-06-25 | |
| dc.contributor.author-college | 牙醫專業學院 | zh_TW |
| dc.contributor.author-dept | 臨床牙醫學研究所 | zh_TW |
| 顯示於系所單位： | 臨床牙醫學研究所 | |
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