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    • In the present study the use of

    2018-10-29

    In the present study, the use of artificial saliva as a control medium is not included because it may alter the results as it was reported by Ref. [5] that saliva has a remineralization ability due to its supersaturation with Ca, P and F necessary for remineralization and the authors concluded that saliva is the most important biological factor affecting the progression of dental erosion. In our study, the use of EDAX analysis was used as a most suitable experimental tool for detecting the quantities of studied elements in localized areas of enamel. It analyzes the wt % of an pak 4 on a few cubic microns in a non-destructive way and correlates the distribution of various elements to the histological structure of the tissue [26]. In the current study, the Coca-Cola® beverage effect detected by SEM on the morphology of the enamel surface (the cervical third of the buccal surface) converted it into defective surface and removed a layer of the surface. This was in accordance with a morphometric study done by Ref. [8] to determine the thickness of the affected band in the outer enamel layer at the occlusal and cervical thirds after immersion of the teeth in Coca-Cola® beverage for 25 h. Their results revealed a reduction in enamel thickness at both thirds. There is a correlation between weight loss of eroded enamel sections and both pH and titratable acidity [13]. In the present study, SEM examination of control positive group revealed irregular enamel surface with some evidence of erosive lesions, areas of ill-defined enamel structure and apparently observed irregular grooves of variable length. This also is coincident with [8] who studied the effect of Coca-Cola® on cervical third of buccal enamel surface by SEM. The current study, SEM examination results of different milk groups revealed different patterns of white or light deposits which identified by remineralizing deposits. SEM examination of expermintal SG1 (bovine milk group), revealed mineralized sporadic globular areas over the erosive enamel. Our results were in agreement with those of [3]; who correlated the remineralizing effect of milk to the absorption of its Ca and P contents to the enamel surface and the adsorption of milk proteins on the surface. This also came in accordance with [12] who attempted the efficacy of casein phosphopeptide – amorphous calcium phosphate (CPP-ACP) in remineralizing enamel surface on which artificial caries had been created. Examination of SG 2 (soy milk) showed more irregular surface with few mineralized deposits lining some of the irregularities. These irregularities had been reported by Ref. [23] who studied the effect of soy milk on human enamel premolars samples by SEM. SG 3 (almond milk), in this study, revealed almost regular smooth enamel surface with diffused mineralized deposits with no obvious cracks, and SG 4 (oat milk) revealed sporadic globular pattern of mineralized deposits on the enamel surface fill the irregularities of the enamel. The present study revealed the cumulative effect of milk on enamel surface morphology and chemical components after immersion in milk for 50 h. So the mineralizing effect of milk was very clear as observed by SEM examination. However, Ref. [1] couldn\'t detect any remineralizing effect or increase in microhardness of enamel exposed to milk for 4 Minutes, which is very short exposure time in comparison to the present study. This variation may be attributed to what had been reported by Ref. [30] that the frequencies of application and exposure time are important factors affecting the morphological changes on enamel surface. The present study showed that after immersion in Coca-Cola® beverage, there was a significant increase in the C wt% according to EDAX results correlated to significant decrease in P content which was also reflected on SEM photos as areas of defect. As it is known that the carbonate may substitute OH or P in the apatite lattice so increase C content reflects the decrease in enamel hardness [31]. Ca content also significantly decreased, due to the release of Ca from the enamel surface as a result of surface hydroxyapatite destruction caused by the Coca-Cola® beverage.