Determination of the erosion that may be caused on the tooth surface by different beverages consumed by scanning electron microscope.

The quality of dental care and modern achievements in dental science largely depend on understanding the properties of teeth and the fundamental principles and mechanisms involved in their interaction with the surrounding environment. Erosion is a disease that contributes to the structural features of the tooth, physiological characteristics of saliva, external and internal acid sources and habits, and should be carefully evaluated. The degree of saturation in beverages, determined by the pH and calcium and phosphate concentrations, causes an increase in the dissolution of dental hard tissue. Together with the calcium and phosphate concentrations in the plaque fluid, the 'critical pH' at which enamel dissolves is about 5.5. Dental erosion is a process that begins with the intake of beverages with low pH, where the enamel surface initially softens, followed by a softened layer and a loss of volume. Dentin erosion is not fully understood, so further in vivo studies are needed. In this study, the chemical mechanisms of erosion will be examined, and the different erosion levels that can be formed on the tooth surface by different drinks consumed will be viewed and examined by scanning electron microscopy.