title: The erosive potential of some flavoured waters.
abstract: OBJECTIVE
  To assess the erosive potential of a number of readily available flavoured waters in the laboratory.
  
  
  METHODS
  The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode enamel. These were compared to an orange juice positive control.
  
  
  RESULTS
  The pH of the flavoured waters ranged from 2.64-3.24 with their neutralisable acidity ranging from 4.16-16.30 mls of 0.1M NaOH. The amount of enamel removed following 1-hour immersion in the drinks ranged from 1.18-6.86 microns. In comparison, the orange juice control had a pH of 3.68, a neutralisable acidity of 19.68 mls of 0.1 M NaOH and removed 3.24 microns of enamel.
  
  
  CONCLUSIONS
  Many of the flavoured waters tested were found to be as erosive as orange juice. This information will be of use to clinicians when counselling patients with tooth surface loss. (Eur J Dent 2007;1:5-9).
authors.affiliation: Department of Adult Dental Health.
authors.forename: Jeremy
authors.initials: J
authors.lastname: Rees
authors.forename: Theresa
authors.initials: T
authors.lastname: Loyn
authors.forename: Lindsay
authors.initials: L
authors.lastname: Hunter
authors.forename: Leili
authors.initials: L
authors.lastname: Sadaghiani
authors.forename: Alan
authors.initials: A
authors.lastname: Gilmour