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Dentyl pH was first launched in the UK in 1996, through Fresh Breath Limited, as part of a patients' programme that aimed to prevent or treat bad breath, plaque and gum disease. [6] In 2007, Dentyl pH released Icy-Fresh Mint and Icy-Fresh Cherry flavours to be sold alongside the original Smooth Mint flavoured mouthwash.
Acidic food and drink lowers the pH level of the mouth resulting in demineralisation of the teeth. A variety of drinks contribute to dental erosion due to their low pH level. Examples include fruit juices, such as apple and orange juices, sports drinks, wine and beer. Carbonated drinks, such as colas and lemonades, are also very acidic and ...
Lentinan fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms. Fructan. Inulins diverse plants, e.g. topinambour, chicory. Lignin stones of fruits, vegetables (filaments of the garden bean), cereals. Pectins fruit skin (mainly apple and, quince), vegetables.
Mouthwash, mouth rinse, oral rinse, or mouth bath [1] is a liquid which is held in the mouth passively or swirled around the mouth by contraction of the perioral muscles and/or movement of the head, and may be gargled, where the head is tilted back and the liquid bubbled at the back of the mouth.
A 1930s poster from the Work Projects Administration promoting oral hygiene. Tooth decay is the most common global disease. [14] Over 80% of cavities occur inside fissures in teeth where brushing cannot reach food left trapped after eating and saliva and fluoride have no access to neutralize acid and remineralize demineralized teeth, unlike easy-to-clean parts of the tooth, where fewer ...
During fruit ripening, gluconeogenesis also increases. [9] Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13]
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Not found in fruits, used as a substitute for citric and tartaric acid. Enhances flavor and sourness. [4] C 4 H 4 O 4: pH 3.19 [3] Lactic acid: Found in various milk or fermented products and give them a rich tartness. C 3 H 6 O 3: pH 3.51 [3] Malic acid: Found in apples and rhubarb and gives them their sour/tart taste. C 4 H 6 O 5: pH 3.33 [5 ...