Determination of the pH of beverages consumed by Dental students using pH test strips and the Mettler Toledo SevenExcellence S470 multiparameter pH meter, and its relationship to salivary pH changes.
Description
The present investigation was developed with the hypothesis that the Mettler Toledo SevenExcellence S470 multiparameter pH meter is more accurate than the Hydrion pH test strips in the measurement of the pH of beverages consumed by dental students at the Universidad Nacional Pedro Henríquez Ureña. The null hypothesis established that both methods offer the same level of precision. The objective of the study was to determine the pH of the beverages most consumed by the students, to analyze the accuracy of both methods and to evaluate the potential impact of these beverages on oral health. The methodology was based on an observational, descriptive and cross-sectional study. Three most commonly consumed beverages (coffee, juices and soft drinks) were selected by means of a survey of preclinical and clinical students of the dental school. Thirty samples of each beverage were collected (totaling 90 samples) and their pH was measured with both methods. The results showed that soft drinks were the most acidic beverages, with an average pH of 3.00 measured with test strips and 2.54 measured with the multiparameter. Juices presented values of 5.00 (strips) and 4.72 (multiparameter), while coffee had a pH of 5.00 (strips) and 5.30 (multiparameter). Statistical analysis, using the Mann-Whitney U test, showed no significant differences between the two methods, leading to acceptance of the null hypothesis, concluding that the test strips and the multiparameter offer comparable accuracy. This indicates that test strips, in addition to being an accessible and low-cost alternative, can be used reliably to measure pH in clinical and academic settings. The data obtained confirm that soft drinks and juices are highly acidic, which can favor the demineralization of tooth enamel and increase the risk of dental erosion. In this sense, it is recommended to promote the reduction of the consumption of these beverages and to encourage preventive habits such as rinsing the mouth with water after consumption to protect oral health . This study provides key information to guide educational actions and promote changes in beverage consumption patterns among students, highlighting the importance of pH monitoring as a preventive tool in dental practice.
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Steps to reproduce
Data collection for this study was carried out following a rigorous protocol that guaranteed the accuracy and reproducibility of the results. The process consisted of two main phases The process consisted of two main phases: the selection of the beverages most consumed by the students and the subsequent measurement of the pH of these beverages using two different methods. Selection of the most consumed beverages A virtual survey was carried out with students of preclinical and clinical dentistry at the Universidad Nacional Pedro Henríquez Ureña. Through this survey, the three beverages most consumed by this population were identified: coffee, juices and soft drinks. Thirty samples of each of these beverages were selected, totaling 90 samples for analysis. pH measurement Each sample was evaluated using two measurement methods: Hydrion pH test strips 40 ml of the beverage was poured into a beaker. The temperature of the sample was stabilized at room temperature for 2 minutes. A Hydrion test strip was dipped into the sample for 10 seconds. The resulting color was compared with the color guide included in the kit to identify the pH value. This procedure was performed on 30 samples per beverage type, recording each value in a results table. Mettler Toledo SevenExcellence S470 Multiparameter pH meter 40 ml of each beverage was poured into a beaker along with a shaker capsule . The sample was stabilized for 2 minutes at room temperature to avoid variations in the reading. The multiparameter sensor was rinsed with distilled water and dried with a paper napkin before each measurement. The sensor was immersed in the sample, preventing the sensor from touching the shaker capsule or from bubbling on the surface. The meter reading function was activated and the value obtained was recorded in the table at results. Equipment calibration To ensure the accuracy of the multiparameter pH meter, was pre-calibrated using standard pH 4.00, 7.00 and 10.00 buffer solutions. Calibration was verified using the manufacturer's protocol, ensuring that each measurement reflected reliable and reproducible results. Data Recording and Analysis The results obtained were organized in an Excel database to facilitate statistical analysis. The Mann-Whitney U test was used to compare both methods and to evaluate whether significant differences existed between measurements. This protocol was designed to ensure that any interested researcher could reproduce the study following the same steps and obtain reliable results. The combination of test strip and multiparameter measurements allowed to evaluate the accuracy of both methods in an academic and clinical context, providing a practical guide for future studies in the area of preventive dentistry.
Institutions
- Universidad Nacional Pedro Henriquez Urena