PH and acid titrabilidade of artificial lemon juices

Abstract

Dental erosion is a clinical term describing the physic result of a chronic pathology and that has as consequence loss of mineralized tissue.The ingestion of drinks with pH under 5.5 can cause erosion, particularly if the attack has a long duration and if it repetes frequendy. The aim of this investigation is tomeasure pH and acid titrability of artificial lemon juices. In This Study, we measure 8 artificial lemon juices available in market. The content of each package was diluted, following manufacturer specification, in tap water or deionized water in ambient and iced temperature. The PH of each solution was measured at moment of dissolution, 6 and 12 hours after, in the same temperature of the beginning of the study. The sodium hydroxide quantity necessary to neutralize the solutions was the value of acid titrability. Statistical differences in pH of these solution was observed when was used iced water to dissolve the juices; the highest pH was observed in those dissolution that was used iced water. The use of tap water or deinized, and the conservation of juices by 6 and 12hours, in the same temperature of the start of the study, did not cause significant statistical modification in the pH value of the solutions. The temperature and type of water did not cause significant statisticalm odification in the acidtitrability in the analized solutions.