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  • 1
    Electronic Resource
    Electronic Resource
    Copenhagen : Munksgaard International Publishers
    Journal of clinical periodontology 27 (2000), S. 0 
    ISSN: 1600-051X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: To evaluate a modified tooth stain index and determine the effect of dietary factors on stain formation.Methods: At baseline, 182 adult volunteers were given a full oral prophylaxis followed by stain assessment using a modification of the Lobene index. This involved assigning separate scores to the mesial (M) and distal (D) sites of each tooth, in addition to the standard gingival area (G) and tooth body (B). For each site, stain intensity and areas were scored. The sum of (intensity×area) scores was calculated for all sites (GBMD-value) and for the gingival and body sites only (GB-value). The subjects used a standard abrasive dentifrice and a soft toothbrush for 6 weeks.Results: Stain was reassessed and the average increase in GBMD-value was 20.9 (sd=9.9) (buccal aspect) and 29.9 (sd=18.0) (lingual aspect). The corresponding GB-values were 4.4 (sd=4.8) and 12.5 (sd=10.2). The coefficients of variation of the GBMD index values were consistently lower than those of the GB values. Smoking and tea-drinking were found to be the only significant (p〈0.001) factors investigated for stain formation.Conclusions: It is concluded that the modified index may well be advantageous to its conventional counterpart because sites with most visible stain are assessed separately and because it may also offer higher discriminatory power due to a lower coefficient of variation.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of periodontal research 26 (1991), S. 0 
    ISSN: 1600-0765
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Our purpose was to determine the urea concentration in minor mucous gland (MMG) secretions and the pH at proximal and distal aspects of the lower surface of artificial plaque in vitro during infusion of urea solutions over the surface, at different film velocities. Saliva is present in the mouth as a slowly moving film (ca. 0.1 mm thick) with an estimated velocity in the range of 0.8–8.0 mm/min. At low velocities, due to the accumulation of bacterial products, a progressive increase in their concentration may occur in both the plaque and the overlying salivary film at the distal edge (where the film leaves the plaque). S. vestibularis, an oral micro-organism possessing ureolytic activity, was combined with 1% agarose, to give a urease Vmax similar to that of natural plaque. The artificial plaque was in the chamber (6.0 × 6.0 square and 0.5 or 1.5 mm deep) of a diffusion apparatus, and a urea-containing artificial saliva (3.3 or 13.2 mmol/ 1) was infused over the surface, as a film 0.1 mm deep, at velocities of 0.8, 8.2 and 86.2 mm/min. At the lower (physiologically normal) urea concentration and the two lower film velocities, most urea appeared to be metabolized at the proximal end of the plaque, which developed a higher pH. At the higher urea concentration, and a film velocity of 8 mm/min, a higher pH was found at the distal end. This was probably due to the combination of greater urea availability and a reduced rate of ammonia loss distally. At a film velocity of 86.2 mm/min, proximal/distal pH gradients did not develop. Thus the salivary film velocity may influence the pH and ammonia level in plaque and perhaps the development of gingivitis. In unstimulated and stimulated MMG secretions, which are the secretions in contact with the buccal surfaces of most teeth, the urea concentrations were 5.27 ± 1.07 and 4.38 ± 1.51 mmol/1, respectively.
    Type of Medium: Electronic Resource
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