Measurement of trace elements is playing a vital role in industries and various sectors of science and technology including semiconductors, food, health and environmental sectors. In most of the cases a small error in measurement can vitiate all the measures taken for quality control and management. Many decisions regarding the suitability of material/products are based on the analysis. To reduce or eliminate the rejection rate of the products, accurate and reliable measurements are needed which can be achieved by the use of certified reference materials (CRMs). Their use in calibration of analytical equipments and validation of test methods ensures high quality in measurements and it provides traceability to the measurement data with national/international measurement systems (SI unit) also. In the present scenario of globalization of economy, use of certified reference materials (CRMs) in measurements is essential for global acceptance of products and test reports. Their use fulfil a mandatory requirement of international quality systems (ISO 9000, ISO/IEC standard 17025) including our national accreditation body, National Accreditation Board for Testing and Calibration Laboratories (NABL), World Trade Organization (WTO) etc. International manufacturers of CRMs are meeting most of the requirement of CRMs of the country. To meet the demand of CRMs indigenously, the National Physical Laboratory, India initiated a national programme on preparation and dissemination of certified reference materials.
Background: High degree of urbanization and economic development have resulted in rapid changes in diet and lifestyles, because of which there is a tremendous increase in prevalence of dental caries in developing countries. The aim of the study is to assess the acidogenic potential of commonly consumed carbonated beverage and commercially available fruit juice at various time intervals among orphan children.
Methods: This is an in vivo study in which 60 orphan children were included. Two beverage groups (carbonated beverage and fruit juice) were tested for salivary pH before having respective drinks (baseline) and after having drinks at specific time intervals (immediately after, after 15 min and 30 min). Intra-group and inter-group comparisons were done using Friedman test and Mann Whitney U test.
Results: Both the groups showed decrease in salivary pH after consumption and recovery of salivary pH to baseline value after 30 min.
Conclusions: Beverages produce a remarkable drop in the salivary pH as they contain organic acids and sugars but saliva by virtue of its buffering capacity nullifies this effect and after some time it comes to normal.
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