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Influence of drinking method on tooth-surface pH in relation to dental erosion

✍ Scribed by Ann-Katrin Johansson; Peter Lingström; Thomas Imfeld; Dowen Birkhed

Book ID
111255669
Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
168 KB
Volume
112
Category
Article
ISSN
0909-8836

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✍ Hammershøj, Marianne; Prins, Albert; Qvist, Karsten B 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 161 KB 👁 2 views

The surface properties of aqueous egg albumen protein solutions (0.1 g litre À1 ) were studied at pH values of 4.8, 7.0, 9.2 and 10.7 and related to foaming behaviour such as bubble size distribution, overrun and drainage. By measurements far from equilibrium of dynamic steady state surface dilation