• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.583-591
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• 2022

The purpose of this study was to determine the incidence of dental erosion according to the type of lactic acid bacteria fermented oil and to identify a method for preventing dental erosion. For the lactic acid bacteria fermented milk, liquid fermented milk, condense-stirred type fermented milk, and condense-drink type fermented milk were used, and bovine tooth specimens used in the experiment were used. As a method to prevent dental erosion, the method of adding calcium to the lactic acid bacteria fermented milk, the method of applying high and low concentrations of fluoride to the teeth before exposure to the lactic acid bacteria fermented milk, and the method of applying these two methods together were measured to measure the preventive effect of dental erosion. As a result of immersing the specimen in the experimental beverage, the surface hardness of liquid fermented milk decreased the most. When comparing the difference in surface hardness before and after prophylaxis care, the Ca 2% group and the NaF 0.05%+Ca 0.5% group showed no significant difference from the negative control group, confirming that it is an effective method for preventing dental erosion. However, considering the change in taste and the stability of ingredients, a method of adding calcium at a low concentration rather than adding a high concentration of calcium is proposed. Therefore, it is recommended to use low-concentration calcium and low-concentration fluoride together to recognize the possibility of dental erosion when ingesting lactic acid bacteria and to prevent dental erosion caused by it.

• The Journal of Advanced Prosthodontics
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• v.12 no.6
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• pp.329-337
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• 2020

PURPOSE. To verify the influence of computer-aided design/computer-aided manufacturing (CAD/CAM) implant-supported prostheses manufactured with cobalt-chromium (Co-Cr) and zirconia (Zr), and whether ceramic application, spark erosion, and simulation of masticatory cycles modify biomechanical parameters (marginal fit, screw-loosening torque, and strain) on the implant-supported system. MATERIALS AND METHODS. Ten full-arch fixed frameworks were manufactured by a CAD/CAM milling system with Co-Cr and Zr (n=5/group). The marginal fit between the abutment and frameworks was measured as stated by single-screw test. Screw-loosening torque evaluated screw stability, and strain analysis was explored on the implant-supported system. All analyses were performed at 3 distinct times: after framework manufacturing; after ceramic application in both materials' frameworks; and after the spark erosion in Co-Cr frameworks. Afterward, stability analysis was re-evaluated after 106 mechanical cycles (2 Hz/150-N) for both materials. Statistical analyses were performed by Kruskal-Wallis and Dunn tests (α=.05). RESULTS. No difference between the two materials was found for marginal fit, screwloosening torque, and strain after framework manufacturing (P>.05). Ceramic application did not affect the variables (P>.05). Spark erosion optimized marginal fit and strain medians for Co-Cr frameworks (P<.05). Screw-loosening torque was significantly reduced by masticatory simulation (P<.05) regardless of the framework materials. CONCLUSION. Co-Cr and Zr frameworks presented similar biomechanical behavior. Ceramic application had no effect on the biomechanical behavior of either material. Spark erosion was an effective technique to improve Co-Cr biomechanical behavior on the implant-supported system. Screw-loosening torque was reduced for both materials after masticatory simulation.

• Journal of dental hygiene science
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• v.12 no.6
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.

• Journal of Korean society of Dental Hygiene
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• v.17 no.4
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• pp.657-667
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• 2017

Objectives: The aim of this study was to evaluate the potential of dental erosion by three different types of commercial fermented milk on the enamel surface of bovine teeth. Methods: Forty bovine teeth (four groups of 10) were immersed in fermented milk (experimental groups: liquid type, condense-stirred type and condense-drink type) or mineral water (control group) for 1, 3, 5, 10, 15, 30, 60, 90 and 120 minutes. Enamel surface microhardness was measured before and after treatment with a microhardness tester, and Scanning Electron Microscope (SEM) was used to assess the enamel surface morphology. Results:Changes in enamel surface microhardness (before-after treatment; ${\Delta}VHN$) were significantly different among the four groups (p<0.05). ${\Delta}VHN$ was highest in the liquid type group, followed by the condense-stirred type, condense-drink type, and control groups. The ${\Delta}VHNs$ of three types of fermented milk groups were higher than that of the control group (p<0.05). The liquid type group showed higher ${\Delta}VHN$ than the other two types of condense fermented milk groups (p<0.05). However, there was no significant difference in ${\Delta}VHN$ between the two types of condense fermented milk (p>0.05). The results of SEM observation have shown the most severe surface damage in bovine teeth immersed in the liquid type of fermented milk. Conclusions: In this study, it appears that liquid type fermented milk causes greater development of dental erosion. The physical properties and pH of fermented milk types must be considered for prevention of dental erosion associated with ingestion of fermented milk.

• Journal of Korean society of Dental Hygiene
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• v.17 no.6
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• pp.969-981
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• 2017

Objectives: The present study aimed to evaluate the preventive effects of exposure to liquid fermented milk containing various concentrations of added calcium on dental erosion, and to investigate the optimal concentration of calcium effective in reducing dental erosion. Methods: The present study consisted of a total of 6 experimental groups: a mineral water group, a fermented milk with no added calcium (0%) group, and four fermented milk with various concentrations of added calcium (0.1%, 0.5%, 1%, and 2%) groups. Twelve specimens were immersed for 1, 3, 5 and 10 minutes in each experimental drink and the change in surface microhardness was measured. Additionally, the surface was observed using a scanning electron microscope. Results: The difference in surface microhardness before and after 10 minutes of immersion in the experimental drink was the highest in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group and the mineral water group, in that order. The groups with a calcium concentration of more than 0.5% showed statistically significant differences in surface microhardness compared to the Ca 0% group. In addition, when the surface morphology of enamel was observed under a scanning electron microscope, the results showed that the highest level of surface damage was observed in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group, in that order. Conclusions:The present study confirms that a higher calcium concentration in fermented milk is associated with a higher possibility of preventing dental erosion. The addition of 0.5% calcium, which is a relatively low concentration, did not completely prevent dental erosion, but significantly inhibited dental erosion compared to fermented milk without any added calcium. Therefore, it is suggested that consumers should be educated and provided with guidance to consider the calcium content when choosing fermented milk.

• KSBB Journal
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• v.29 no.2
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• pp.112-117
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• 2014

The purpose of this study was to evaluate the influence of energy drinks on the erosion of dental enamel and mouse teeth growth. Exposure of enamel surface to energy drinks stimulated the release of the calcium from enamel surface of teeth. And the surface microhardness of enamel decreased after immersion in energy drinks. Enamel demineralization effects under energy drinks were observed by scanning electron microscope. Effect of maternal energy drink intake on tooth morphology of offsprings was analyzed. We concluded that the energy drinks produced a significant erosion of dental enamel.

• Journal of dental hygiene science
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• v.15 no.4
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• pp.419-423
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• 2015

Recently, energy drink consumption is rising. The purpose of this study was to examine the effect of energy drink on enamel erosion by measuring pH and titratable acidity in energy drink on the market. pH and titrable acidity in drink were measured by selecting 3 kinds of energy drinks with high sales volume among energy drinks on the domestic market. To evaluate the erosion level of normal enamel, the erosion level was measured by using a surface micro-hardness after soaking it in drink for 1 minute, for 3 minutes, for 5 minutes, for 10 minutes, and for 30 minutes while using 10 pieces of bovine specimens per each group. All the energy drinks were containing citric acid. As for pH in drinks, pH of Burn intense was the lowest with $2.51{\pm}0.01$. Hotsix stood at $3.16{\pm}0.01$. Redbull stood at $3.37{\pm}0.00$. In pH 5.5, the titrable acidity of Burn intense was 3.59 ml. Redbull was 3.43 ml. Hotsix was 1.92 ml. All the energy drinks were reduced the surface micro-hardness according to a rise in time of immersion. Following the 30-minute treatment in drinks, the surface micro-hardness value was indicated to be the lowest in Redbull with $119.72{\pm}15.16$ VHN. It was shown to be in order of Hotsix $208.75{\pm}10.99$ and Burn intense $210.47{\pm}8.01$. Hotsix and Burn intense had no statistically significant difference (p>0.05). Accordingly, all the energy drinks, which were used in the experiment, caused the tooth enamel erosion. Among them, Redbull led to the largest enamel erosion. Thus, energy drink containing citric acid and low pH can cause the enamel erosion. However, it is thought to be necessarily progressed by considering factors of influencing etching a little more diversely by additionally analyzing intraoral factors, acid kinds, and even the content in calcium, phosphate and fluoride.

• Journal of Dental Rehabilitation and Applied Science
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• v.33 no.1
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• pp.42-46
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• 2017

Dental erosion is defined as tooth structure loss by acidic chemical substance. It is caused by extrinsic factors such as acidic foods, drugs, and working environments, and also intrinsic factors such as gastric acid regurgitation in gastro-esophageal disorder or intensive vomiting in bulimia nervosa. These lesions can be treated with direct resin filling, laminate or full contour crown depending on the intensity of clinical problem. This is a case report about treatment of rare clinical case: labial erosion of anterior tooth caused by frequent intake of acidic fruit and palatal erosion of anterior tooth caused by intensive vomiting in bulimia nervosa.

• The Journal of the Korean dental association
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• v.43 no.7 s.434
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• pp.462-468
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• 2005

• The Journal of Advanced Prosthodontics
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• v.6 no.5
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• pp.423-426
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• 2014

This clinical report presents the clinical appearance and treatment approach in a case of excessive anterior teeth erosion resulted from swimming in a poorly-chlorinated swimming pool. Clinical findings revealed tooth sensitivity, severe enamel erosion resembling veneer preparations, and the presence of anterior open bite. A novel hybrid ceramic (Vita Enamic) was chosen for fabricating full-coverage crowns for this patient. After 6-months follow-up, the tooth sensitivity disappeared and the patient was satisfied with esthetic outcome. The hybrid ceramic restorations can be recommended with no complications.