pH and Titratable Acidity

Sadler, G.; Murphy, Patricia A.

doi:10.1007/978-1-4419-1478-1_13

Cited by 188 publications

(160 citation statements)

References 3 publications

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“…114,115 The routes of direct acidic attack have been seen at length and are well documented. Irrespective of the exact type of acid in a drink, a lower pH dissolves HA in enamel at a faster rate and more severely than would a higher pH acid drink.…”

Section: Chemical Erosion Mechanismsmentioning

confidence: 99%

See 1 more Smart Citation

Demineralization–remineralization dynamics in teeth and bone

Neel¹,

Aljabo²,

Strange³

et al. 2016

IJN

498

232

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Biomineralization is a dynamic, complex, lifelong process by which living organisms control precipitations of inorganic nanocrystals within organic matrices to form unique hybrid biological tissues, for example, enamel, dentin, cementum, and bone. Understanding the process of mineral deposition is important for the development of treatments for mineralization-related diseases and also for the innovation and development of scaffolds. This review provides a thorough overview of the up-to-date information on the theories describing the possible mechanisms and the factors implicated as agonists and antagonists of mineralization. Then, the role of calcium and phosphate ions in the maintenance of teeth and bone health is described. Throughout the life, teeth and bone are at risk of demineralization, with particular emphasis on teeth, due to their anatomical arrangement and location. Teeth are exposed to food, drink, and the microbiota of the mouth; therefore, they have developed a high resistance to localized demineralization that is unmatched by bone. The mechanisms by which demineralization–remineralization process occurs in both teeth and bone and the new therapies/technologies that reverse demineralization or boost remineralization are also scrupulously discussed. Technologies discussed include composites with nano- and micron-sized inorganic minerals that can mimic mechanical properties of the tooth and bone in addition to promoting more natural repair of surrounding tissues. Turning these new technologies to products and practices would improve health care worldwide.

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Section: Chemical Erosion Mechanismsmentioning

confidence: 99%

“…This describes solute that does not contribute to the pH of a solution. 115 These molecules are also uncharged, which allows for a localized increase in hydrogen ions once diffused into the HA. Acids that have a low pKa have an increased concentration of molecules in a disassociated form.…”

mentioning

confidence: 99%

Demineralization–remineralization dynamics in teeth and bone

Neel¹,

Aljabo²,

Strange³

et al. 2016

IJN

498

232

View full text Add to dashboard Cite

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“…The pH-meter was calibrated before it was used for yogurt measurement. The yogurt samples were measured immediately after the incubation period (Sadler & Murphy, 2010).…”

Section: Yogurt Ph Measurementmentioning

confidence: 99%

The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

2017

IJFS

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Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogurt. However, the literature is surprisingly scarce on the topic of starter culture interactions in the development of textural properties of dairy yogurt. This study investigated the interaction effect of three common starter cultures, Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, on the viscosity of homemade yogurt. Using Design Expert software, a 10-run mixture model experiment was designed to examine the textural properties developed by single or multiple inoculation of these starter cultures. All yogurt formulations reached the isoelectric point of milk and had pHs in the range 3.97 to 4.32. Yogurt formulations with L. acidophilus and S. thermophilus resulted in viscosities which were similar to commercial yogurt viscosity (1.77 Pa·s), while L. bulgaricus resulted in yogurt with a lower viscosity. Based on the mixture model, L. acidophilus had most influence on the yogurt viscosity, followed by S. thermophilus and L. bulgaricus. In conclusion, L. acidophilus can be used as a single starter culture or combined with other starter cultures to develop high viscosity homemade yogurt. A Combination of S. thermophilus and L. acidphilus can also be used to develop high viscosity yogurts. However, L. bulgaricus should not be inoculated alone or become a dominant ratio in multiple starter culture inoculation as it will decrease the overall homemade yogurt viscosity.

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“…The variety Kadali was found to be less acidic (0.46%) when compared to other varieties (Table 1). According to Sadler and Murphy (2010), titrable acidity is measured for the determination of total acid content present in a food. In fruits, acidity decreases with ripening of fruits.…”

Section: IIImentioning

confidence: 99%