Osmolality, pH, and titratable acidity of sports drinks on the Swiss market

2018 ◽  
Vol 66 (4) ◽  
Keyword(s):  
Dental Enamel ◽  
Titratable Acidity ◽  
Low Ph ◽  
The Other ◽  
Special Focus ◽  
Sports Drink ◽  
Ph Values ◽  
Titratable Acid ◽  
Sports Drinks ◽  
Regular Consumption

The regular consumption of acidic drinks can erode dental enamel and promote caries. As many sports drinks on the market feature critically low pH values, it is possible that athletes with regular sports drink consumption harm their oral health. As neither pH nor osmolality values must be labeled on products, it is difficult for athletes to make informed choices. We screened the Swiss market for sports drinks and gels for domestic and international brands and products and analyzed products for their pH, titratable acidity, and osmolality. For all analyzed parameters, the results varied widely. We identified several products with a neutral pH and or low titratable acidity. On the other hand, there are still many products on the market with a critically low pH and significant titratable acid content. Acidity was not only variable between different products, but also between different flavors of the same product. Osmolality also featured significant variability, with some products showing dedicated hypotonic osmolality and a few products exceeding 300 mosmol/kg. Overall, osmolality values have clearly dropped since our last market screening in 2006. Today, athletes can choose from a variety of products with low acidity and optimized osmolality. Athletes who prefer drinks with a high dental erosive potential should consider a special focus on dental hygiene and health.

scholarly journals The effect of dilution on the erosive potential of maltodextrin-containing sports drinks

2017 ◽  
Vol 46 (1) ◽  
pp. 28-32
Author(s):  
Michael Gomes VIDAL ◽  
Pedro Henrique Cabral de OLIVEIRA ◽  
Ynara Bosco de Oliveira LIMA-ARSATI ◽  
José Augusto RODRIGUES
Keyword(s):  
Physical Activity ◽  
Negative Correlation ◽  
Dental Enamel ◽  
Titratable Acidity ◽  
Significant Negative Correlation ◽  
Dental Erosion ◽  
Distilled Water ◽  
Ph Values ◽  
Sports Drinks ◽  
Critical Ph

Abstract Introduction The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion. Objective To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports drinks. Methodology Five samples of five maltodextrin-containing sports drinks [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Athletica Nutrition (AN), Integral Medica (IM)] were diluted with distilled water in three different proportions: as recommended by manufacturer (rec), with 20% more powder (20+) and with 20% less powder (20-) than recommended. Their pH and titratable acidity (volume of 1N NaOH necessary to raise pH to 5.5) were determined. Result The pH and titratable acidity differed among the products, and pH values differed among the dilutions. All sports drinks showed pH below the critical pH for dental enamel demineralization. There was a significant negative correlation between pH and titratable acidity (p <0.01; r = -0.795). Conclusion Changes in the dilution of maltodextrin-containing sports drinks affected their pH, but not their titratable acidity.

Effect of pH on Glycolate and Ammonia Excretion in L-MSO Treated Chlorella Cells

1987 ◽  
Vol 42 (5) ◽  
pp. 525-529
Author(s):  
Yoshihiro Shiraiwa ◽  
Georg H. Schmid
Keyword(s):  
Chlorella Vulgaris ◽  
Major Part ◽  
Ammonia Excretion ◽  
Low Ph ◽  
Final Concentration ◽  
The Other ◽  
Effect Of Ph ◽  
Photosynthetic Rates ◽  
Ph Values ◽  
Glycolate Metabolism

Abstract The effect of pH changes on the excretion of ammonia and glycolate from algal cells into the medium was investigated in L-MSO (final concentration, 0.5 mм) -treated High-and Low CO2-cells of Chlorella vulgaris 211-11 h. The excretion was analyzed in the condition in which the cells were continuously gassed with air at 25 °C. At the values tested, generally more ammonia was excreted in L-MSO-treated Low CO2-cells than in L-MSO treated High CO2-cells. In both kinds of algal cells more ammonia was excreted at low pH-values and absolutely no ammonia was excreted at pH 8. In the dark, no or only slight ammonia excretion was observed in both L-MSO-treated High and Low CO2-cells. Under all these conditions no or only very low glycolate excretion was observed in both L-MSO treated High and Low CO2-cells. In High CO2-cells rates of photosynthesis were high at pH 6 and lower at higher pH values. On the other hand Low CO2-cells showed practically little dependence of photosynthetic rates on the pH. This result might indicate that the major part of the ammonia excretion observed, was not due to the inhibition of photosynthesis at acid pH values. It is known that ammonia excretion in L-MSO treated algal cells is due to the inhibition of the refixation of ammonia which originates from the glycine-serine aminotransferase reaction in the glycolate pathway. Our results demonstrate that glycolate production and glycolate metabolism are more intense at low pH values when compared to high pH values. This is valid for both High and Low CO2-cells. Low CO2-cells in Chlorella vulgaris 211-11 h exhibit a more active glycolate metabolism than High CO2-cells.

scholarly journals pH-dependent interconversion of two forms of tyrosinase in human skin

1988 ◽  
Vol 252 (2) ◽  
pp. 481-487 ◽  
Author(s):  
R K Tripathi ◽  
C Chaya Devi ◽  
A Ramaiah
Keyword(s):  
Human Skin ◽  
Sodium Phosphate ◽  
Inhibitory Concentration ◽  
Low Ph ◽  
The Other ◽  
Gradual Change ◽  
Ph Values ◽  
Sodium Phosphate Buffer ◽  
Solubilized Enzyme ◽  
Ph Dependent

1. We have shown that the characteristic lag in cresolase activity of human skin tyrosinase at inhibitory concentration of tyrosine was absent at all pH values studied, i.e. pH 5.2, 5.7, 6.2 and 6.8, if the enzyme solubilized at low pH was used as the source of enzyme, but the same enzyme when dialysed against buffers of various pH values showed linear activity only at pH 5.2 and was not inhibited by excess tyrosine, whereas at higher pH values it exhibited a lag and inhibition by excess tyrosine. 2. However, the enzyme solubilized in buffer/detergent, pH 6.8, when dialysed against buffer of the same pH showed linear activity at pH 5.2 and non-linear activity at pH 6.8. 3. The water/detergent-solubilized enzyme from human skin melanosomes showed linear activity even at inhibitory concentrations of tyrosine at pH 5.2 and 6.8 up to 2 h, but acceleration of rate was observed after 2 h for the enzyme measured at pH 6.8. 4. After dialysis of the water/detergent-solubilized enzyme against double-glass-distilled water, it still exhibits linear activity at inhibitory concentration of tyrosines at pH 6.8 for the first 2 h, but the same enzyme when dialysed against 0.02 M-sodium phosphate buffer, pH 6.8, exhibits negligible activity up to 1/2 h, in contrast with considerable activity before dialysis during the same interval of time, but without any loss of activity at later intervals of incubation time. 5. On the basis of these results, it is concluded that the enzyme exists in at least two interconvertible forms, one without lag and inhibition by excess tyrosine and the other with lag and inhibition by excess tyrosine. These two forms are interconvertible only by gradual change in pH over a period of hours.

scholarly journals Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Bragantia ◽  
2012 ◽  
Vol 71 (3) ◽  
pp. 447-453 ◽  
Author(s):  
Lucimara Rogéria Antoniolli ◽  
Benedito Carlos Benedetti ◽  
Men de Sá Moreira de Souza Filho ◽  
Deborah dos Santos Garruti ◽  
Maria de Fátima Borges
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiratory Activity ◽  
Low Ph ◽  
The Other ◽  
Water Control ◽  
Minimally Processed ◽  
Ph Values ◽  
Physical Chemical ◽  
Polyethylene Terephtalate

The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Pérola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4±1 ºC, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.

THE EFFECT OF NITROGEN AND PHOSPHORUS NUTRITION ON pH OF TOMATO

1966 ◽  
Vol 46 (6) ◽  
pp. 681-684 ◽  
Author(s):  
J. S. Matthews ◽  
L. G. Denby
Keyword(s):  
Low Ph ◽  
The Other ◽  
Phosphorus Nutrition ◽  
Nitrogen And Phosphorus ◽  
Tomato Fruits ◽  
High Ph ◽  
Ph Values ◽  
Low Levels ◽  
Nutrient Solutions

Tomato fruits, grown under glass in inert media, and supplied with nutrient solutions containing high and low levels of N and P, varied in pH from 4.21 to 4.61. Fruits from plants receiving low levels of both nutrients consistently had low pH values. Those from plants fed high levels of P or N had high pH whenever the level of the other element was not limiting.

Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage

2018 ◽  
Vol 25 (3) ◽  
pp. 233-242 ◽  
Author(s):  
Parisa Rajaie Azarkhavarani ◽  
Esmaeil Ziaee ◽  
Seyed Mohammad Hashem Hosseini
Keyword(s):  
Enterococcus Faecium ◽  
Calcium Alginate ◽  
Sour Cherry ◽  
Titratable Acidity ◽  
Alginate Beads ◽  
Low Ph ◽  
Citrate Buffer ◽  
Calcium Alginate Beads ◽  
Ph Values ◽  
Cherry Juice

The main objectives of this work were to study the survivability of five probiotic lactobacilli strains in sour cherry juice and citrate buffer with similar pH values (pH 3.5) during storage at 4 ℃ as well as to encapsulate the strain with the least survival in calcium alginate beads. Enterococcus faecium from probiotic strains in sour cherry juice exhibited the least survival; therefore, this strain was selected for studying the protective effect of microencapsulation in calcium alginate beads. Microencapsulated probiotic cells were incorporated into sour cherry juice and then exposed to harsh conditions (e.g. heat treatment, low pH, and simulated gastrointestinal fluids). Changes in the probiotic survivability, pH and titratable acidity of sour cherry juice were monitored during 60 d. D-values of free cells, calculated at 60, 70 and 80 ℃, were 4.87, 1.48 and 0.43 min, respectively; while, those of microencapsulated cells were 9.41, 3.73 and 1.26 min, respectively. The decrease in the number of free E. faecium after exposure to low pH values (e.g. 2.5, 2 and 1.5) was 2.81, 3.74 and 4.18 log CFU/mL, respectively. Freshly prepared and 30-d old microencapsulated cells, maintained at 4 ℃ in sour cherry juice, showed 1.31, 2.13, 2.37 and 2.19, 2.46, 3.26 log CFU/mL reduction after exposure to similar pH conditions, respectively. The number of free and encapsulated probiotic cells after incubation in simulated gastric and gastrointestinal fluids was 5.86 and 4.81 and 8.05 and 6.61 log CFU/mL, respectively. The sensory attributes of probiotic sour cherry juice samples containing encapsulated cells were better than those fortified with free probiotics.

scholarly journals DEMINERALIZATION OF TOOTH ENAMEL SURFACE AT DIFFERENT IMMERSION TIMES OF SPORT DRINK AND BUFFERING EFFECT OF CASEIN DERIVATIVE AGAINST ENAMEL EROSION

2020 ◽  
Vol 8 (10) ◽  
pp. 926-935
Author(s):  
Swetha R. ◽  
◽  
Manipal S. ◽  
Rajmohan M. ◽  
Prabu D. ◽  
...  
Keyword(s):  
Calcium Phosphate ◽  
Immersion Time ◽  
Mineral Content ◽  
Sport Drink ◽  
Study Objective ◽  
Sports Drink ◽  
Ph Values ◽  
Phosphate Ions ◽  
Sports Drinks ◽  
Before And After

Introduction: Sports drinks are becoming increasingly popular as well as being encouraged with regular exercise. These drinks are less than normal pH and found to be acidic.These acidic bevarages are thought to increase potential for dental erosion.Casein Phosphopeptide - Amorphous Calcium Phosphate CPP-ACP complex helps to release Calcium, Phosphate ions to form apatite crystals. In acidic conditions, these calcium, phosphate ions are released from crystal complex and facilitate to reduce the extent of demineralization. This concept forms the basis for the study. Objective: To estimate the pH values of Sport drink(Redbull) before and after immersion time. To estimate the loss of mineral content of the tooth exposed to sports drink with and without CPP-ACP. Material & Methods: Extracted premolar teeth of human dentition free of dental caries and hypocalcification were selected. Teeth were sectioned to obtain 3 enamel sections from each tooth to obtain 15 sections. Specimens were immersed in Sports drink(Redbull) Procedure (A) ,Sportsdrink (Redbull) +CPP-ACP Procedure (B) and Control Procedure (C) for 48 hours,24 hours,12 hours,6 hours,3 hours. pH Values before and after procedure were recorded and analysed. After completion of immersion time, Tooth specimens were sectioned using Hard tissue Microtome viewed for extent of demineralization under Polarized light microscope. Results: Specimens subjected to Sports drink(A),showed wider areas of enamel demineralization. One way analysis of variance (ANOVA) between the groups shows that F value is 4.977,df=2, at 5% level of significance. Sportsdrink+ CPP-ACP (B)(193+ 14) showed decreased amount of demineralisation when compared to Sportsdrink (A)(264+19). Conclusion: CPP-ACP has the ability to reduce demineralization caused by sports drinks. It facilitates Protective action of Loss of mineral content of teeth caused by Sports drink erosion.

Remineralization Potential of Sports Drink Containing Nano-Sized Hydroxyapatite

2007 ◽  
Vol 330-332 ◽  
pp. 275-278 ◽  
Author(s):  
H.J. Lee ◽  
J.H. Min ◽  
Choong Ho Choi ◽  
H.G. Kwon ◽  
B.I. Kim
Keyword(s):  
Dental Enamel ◽  
Acrylic Resin ◽  
Negative Control ◽  
Enamel Surface ◽  
Dependent Manner ◽  
Sem Images ◽  
Concentration Dependent Manner ◽  
Sports Drink ◽  
Sports Drinks

Several studies have reported the on dental erosive potential of sports drinks with a low pH. Therefore, there is a need for new components that can reduce the erosive potential of a sports drink. Hydroxyapatites (HA) are the major components of dental enamel and bone mineral as biological apatites. In addition, HA contains a significant amount of calcium and phosphate, which can promote remineralization. Hence, some remineralization of the enamel surface can be expected if nano-sized hydroxyapatite (nano-HA) is added to a sports drink. The aim of this study was to evaluate the remineralization effects of sports drinks containing nano-HA in vitro. The crowns of extracted human molars were embedded in acrylic resin and then ground flat and polished. A commercially available sports drink (Powerade, Coca-Cola, South Korea) was purchased from a local supermarket. Nano-HA was added at a concentration of 0.05%, 0.25%, and 0.5%. Deionized water (DW) was used as the negative control. The pH of each solution was measured by a pH-meter at room temperature. The enamel specimens were immersed in each solution for 15 and 30 minutes at 37°C. In order to evaluate remineralization effect, the VHN of the enamel surface was measured at every step by microhardness test (JTTOSHI INC, Japan). CLSM and SEM were utilized to identify the change of enamel surface. The pH of test solutions and VHN of enamel surface increased in proportion to the nano-HA concentrations (P<0.05). The nano-HA could reduce the erosive potential of a sports drink in a concentration dependent manner. These effects were confirmed by the CLSM and SEM images, which showed the remineralization effect of nano-HA. However, more study will be needed to examine the optimal concentration and remineralization mechanism of the nano-HA in sports drinks. In conclusion, the addition of nano-HA to a sports drink can promote enamel remineralization.

scholarly journals The effect of powdered juice on human dental enamel dissolution

2015 ◽  
Vol 21 (1) ◽  
pp. 44
Author(s):  
Stella Da Silva Ferreira ◽  
Débora Perroni Da Cruz ◽  
Michel Nicolau Youssef ◽  
Rocio Del Pilar Benzedu Hernandez ◽  
Idalina Vieira Aoki ◽  
...  
Keyword(s):  
Orange Juice ◽  
Dental Enamel ◽  
In Vitro Study ◽  
Titratable Acidity ◽  
Positive Control ◽  
Negative Control ◽  
Citric Acid Solution ◽  
Ph Values ◽  
All Solutions

<p>Aim: The aim of this in vitro study was to evaluate the dissolution potential of an artificial powdered juice in human dental enamel. Methods: Three commercially available beverages were tested by first evaluating the pH and the titratable acidity. After this, 40 enamel specimens were individually immersed in the respective solutions for 120 min (n = 8) as follows: C+: distilled water (positive control); TAN: artificial powdered orange juice; DEL: natural orange juice, CC: Coca-Cola and C-: citric acid solution 1% (negative control). At the end, each solution was analyzed for the amount of calcium (Ca) released and the data obtained were analyzed using ANOVA followed by Tukey test (p &lt;0.05). Results: All solutions had low pH values. The C- group had the highest titratable acidity, followed by DEL, TAN and CC. TAN (0,92)<sup>a</sup> resulted in a lower release of Ca, being statistically similar to C+ group (0,46)<sup>a</sup>, while CC (6,32)<sup>c</sup> resulted in the higher release of calcium, followed by C- (4,17)<sup>bc</sup> and DEL (3,13)<sup>b</sup> groups. Relevance: The artificial powdered juice tested, although acid and high titratable acidity caused no enamel dissolution.</p>

Sorption of Lead and Cadmium on Ostsorb P and Ostsorb SA-5 Cellulose Sorbents

1992 ◽  
Vol 57 (10) ◽  
pp. 2089-2094 ◽  
Author(s):  
Ladislav Svoboda ◽  
Leona Čáňová
Keyword(s):  
Ionic Strength ◽  
Functional Groups ◽  
Cation Exchanger ◽  
Exchange Capacity ◽  
Low Ph ◽  
The Other ◽  
Ph Values ◽  
Lead And Cadmium ◽  
Acid Fragment ◽  
Bead Cellulose

The effect of pH and ionic strength on the exchange capacity of sorbents based on modified bead cellulose was examined for the sorption of Pb2+ and Cd2+ ions. Ion exchange of these cations in aqueous solutions is nonselective on Ostsorb SA-5, which is cellulose containing functional groups based on H-acid. The medium acidic Ostsorb P cation exchanger with functional groups formed by the phosphoric acid fragment, on the other hand, sorbs lead, and to a lesser extent also cadmium, also at high ionic strengths of the medium even at low pH values.

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