title: The erosive potential of the alcoholic lemonade Hooch.
abstract: The aim of this in vitro study was to assess the erosive potential of four flavours of the alcoholic lemonade Hooch. This study measured the pH on opening, the volume of 0.1M sodium hydroxide required to raise the pH of 20 mls of the lemonade to neutrality and the fluoride content. The amount of surface enamel lost following immersion for one hour was also assessed compared to water as a control. The pH on opening ranged from 2.57-2.86 and the volume of 0.1M sodium hydroxide required to neutralise 50 mls of the lemonade ranged from 15.4-23.1 mls. The fluoride content of the drinks ranged from 0.36-0.45 p.p.m. The amount of surface enamel lost over one hour ranged from 1.80-3.28 microns. This study suggests that the alcoholic lemonade Hooch has considerable erosive potential and seems likely to be as erosive as orange juice.
authors.affiliation: Department of Restorative Dentistry, University of Bristol Dental School, UK.
authors.forename: J S
authors.initials: JS
authors.lastname: Rees
authors.forename: K
authors.initials: K
authors.lastname: Burford
authors.forename: T
authors.initials: T
authors.lastname: Loyn
mesh_terms: D000434:Alcoholic Beverages / Q000009:adverse effects*; D003747:Dental Enamel Solubility; D005459:Fluorides / Q000032:analysis; D005638:Fruit; D006801:Humans; D006863:Hydrogen-Ion Concentration; D017736:Ion-Selective Electrodes; D014077:Tooth Erosion / Q000209:etiology*
chemical_list: D005459:Fluorides