"15310" . "\u00DAvod: V posledn\u00EDch dvaceti letech m\u016F\u017Eeme v modern\u00ED spole\u010Dnosti pozorovat podstatn\u00FD n\u00E1r\u016Fst konzumace ovocn\u00FDch d\u017Eus\u016F a perliv\u00FDch nealkoholick\u00FDch n\u00E1poj\u016F, tzv. soft drink\u016F. V\u011Bt\u0161ina z nich obsahuje vedle vody a r\u016Fzn\u00FDch p\u0159\u00EDsad kyselinu citronovou, fosfore\u010Dnou a uhli\u010Ditou. Hodnota pH t\u011Bchto n\u00E1poj\u016F je obvykle ni\u017E\u0161\u00ED ne\u017E 4,0. Pokud jsou tvrd\u00E9 zubn\u00ED tk\u00E1n\u011B \u010Dasto vystaveny p\u016Fsoben\u00ED t\u011Bchto vn\u011Bj\u0161\u00EDch kyselin, doch\u00E1z\u00ED ke zm\u011Bk\u010Den\u00ED povrchu zubu a vzniku nevratn\u00E9ho erozivn\u00EDho po\u0161kozen\u00ED skloviny. C\u00EDl: C\u00EDlem na\u0161\u00ED in vitro studie bylo zjistit zm\u011Bny z\u00E1kladn\u00EDch mechanick\u00FDch vlastnost\u00ED skloviny lidsk\u00FDch extrahovan\u00FDch mol\u00E1r\u016F (mikrotvrdosti a modulu elasticity) vystaven\u00FDch \u00FA\u010Dink\u016Fm vybran\u00FDch n\u00E1poj\u016F typu soft drink (Kofola, Coca-Cola), pomeran\u010Dov\u00E9ho d\u017Eusu a b\u00EDl\u00E9ho jogurtu. Materi\u00E1l a metody: Ze zdrav\u00FDch vestibul\u00E1rn\u00EDch a or\u00E1ln\u00EDch plo\u0161ek \u010Derstv\u011B extrahovan\u00FDch lidsk\u00FDch mol\u00E1r\u016F jsme p\u0159ipravili 40 sklovinn\u00FDch vzork\u016F velikosti cca 5x3x1,5 mm. Na za\u010D\u00E1tku experimentu jsme zm\u011B\u0159ili pomoc\u00ED nanoindentace (NanoTest NT 600, Micromaterials, Velk\u00E1 Brit\u00E1nie) mikrotvrdost a modul elasticity skloviny. Z\u00E1rove\u0148 byla mikroskopem atom\u00E1rn\u00EDch sil (AFM) zachycena povrchov\u00E1 topografie sklovinn\u00FDch vzork\u016F. Z\u00EDskan\u00E9 \u00FAdaje slou\u017Eily jako kontrola. Pot\u00E9 byly sklovinn\u00E9 vzorky n\u00E1hodn\u011B rozd\u011Bleny do \u010Dty\u0159 skupin. Vzorky prvn\u00ED skupiny byly pono\u0159eny do n\u00E1poje Kofola (Kofola, a.s., Krnov, \u010Cesk\u00E1 republika), vzorky druh\u00E9 skupiny do n\u00E1poje Coca-Cola (Coca-Cola HBC, \u010Cesk\u00E1 republika), vzorky t\u0159et\u00ED skupiny do pomeran\u010Dov\u00E9ho d\u017Eusu Hello (Nivnice, \u010Cesk\u00E1 republika) a vzorky \u010Dtvrt\u00E9 skupiny do b\u00EDl\u00E9ho jogurtu Klasik (OLMA, \u010Cesk\u00E1 republika), a to na dobu 5 minut p\u0159i pokojov\u00E9 teplot\u011B. U ka\u017Ed\u00E9ho testovan\u00E9ho n\u00E1poje a jogurtu bylo zji\u0161t\u011Bno jejich pH a titrovateln\u00E1 acidita. N\u00E1sledn\u011B byly vzorky opl\u00E1chnuty destilovanou vodou a osu\u0161eny. S pomoc\u00ED nanoindentoru byla op\u011Bt u v\u0161ech vzork\u016F zm\u011B\u0159ena mikrotvrdost a modul elasticity. Mikroskopem atom\u00E1rn\u00EDch sil byl zachycen aktu\u00E1ln\u00ED obraz povrchu vzork\u016F." . . "11"^^ . "1213-0613" . "Vliv vybran\u00FDch kysel\u00FDch potravin a n\u00E1poj\u016F na mechanick\u00E9 vlastnosti skloviny lidsk\u00FDch extrahovan\u00FDch zub\u016F a jejich role ve vzniku zubn\u00EDch eroz\u00ED"@cs . . . "3" . "\u010Ctvrtl\u00EDk, Radim" . . . . "Effect of selected acidic foodstuffs and beverages on enamel mechanical properties of human extracted teeth and their role in dental erosion origin"@en . "CZ - \u010Cesk\u00E1 republika" . . . . . "atomic force microscopy; nanoindentation; elastic modulus; microhardness; diet acids; dental erosion"@en . . . "RIV/61989592:15310/12:33142469" . "S" . "Effect of selected acidic foodstuffs and beverages on enamel mechanical properties of human extracted teeth and their role in dental erosion origin"@en . "Introduction: In the last twenty years we can observe in modern society significant increase of fruit juices and carbonated soft drinks consumption. The most of them besides water and different additives contain citric, phosphoric and carbonic acids. The pH of these beverages is usually lower than 4.0. Frequent exposure of hard dental tissues to dietary acids leads to surface softening and irreversible erosive wear. Aim: The aim of our in vitro study was to determine the changes of enamel microhardness and elastic modulus of human extracted molars immersed into selected soft drinks (Kofola, Coca-Cola), orange juice and white yoghurt. Materials and Methods: 40 enamel samples (5x3x1.5 mm) were prepared from intact vestibular and oral surfaces of freshly extracted human molars. At the beginning of the experiment microhardness and elastic modulus were measured by nanoindentation (NanoTest NT 600, Micromaterials, Great Britain). Surface topography of enamel samples was studied by atomic force microscopy. Received data were used as control. After that the enamel samples were randomly divided into 4 groups. The samples of the 1-st group were immersed to soft drink Kofola (Kofola JSC, Krnov, Czech Republic), the samples of the 2-nd group- to Coca-Cola (Coca-Cola HBC, Czech Republic), the samples of the 3-rd group were exposed to orange juice Hello (Nivnice, Czech Republic), the samples of the 4-th group- to white yoghurt Klasik (OLMA, Czech Republic). The time of exposure was 5 minutes. Yoghurt and drinks had room temperature. The pH and titratable acidity of every beverage and yoghurt were determined. After immersion the samples were rinsed with distilled water and dried up. After that microhardness and elastic modulus were measured. Surface topography of the samples was studied again. Received data were statistically worked up (paired Student's t-test) and compared with initial data before exposure to acidic drinks and yoghurt."@en . . . . . "RIV/61989592:15310/12:33142469!RIV13-MSM-15310___" . . "Vliv vybran\u00FDch kysel\u00FDch potravin a n\u00E1poj\u016F na mechanick\u00E9 vlastnosti skloviny lidsk\u00FDch extrahovan\u00FDch zub\u016F a jejich role ve vzniku zubn\u00EDch eroz\u00ED"@cs . "Zapletalov\u00E1, Zde\u0148ka" . "178304" . "Vliv vybran\u00FDch kysel\u00FDch potravin a n\u00E1poj\u016F na mechanick\u00E9 vlastnosti skloviny lidsk\u00FDch extrahovan\u00FDch zub\u016F a jejich role ve vzniku zubn\u00EDch eroz\u00ED" . "[48CA9138982E]" . "Morozova, Yulia" . "4"^^ . "Vliv vybran\u00FDch kysel\u00FDch potravin a n\u00E1poj\u016F na mechanick\u00E9 vlastnosti skloviny lidsk\u00FDch extrahovan\u00FDch zub\u016F a jejich role ve vzniku zubn\u00EDch eroz\u00ED" . "\u010Cesk\u00E1 stomatologie" . "2"^^ . "112" . "\u00DAvod: V posledn\u00EDch dvaceti letech m\u016F\u017Eeme v modern\u00ED spole\u010Dnosti pozorovat podstatn\u00FD n\u00E1r\u016Fst konzumace ovocn\u00FDch d\u017Eus\u016F a perliv\u00FDch nealkoholick\u00FDch n\u00E1poj\u016F, tzv. soft drink\u016F. V\u011Bt\u0161ina z nich obsahuje vedle vody a r\u016Fzn\u00FDch p\u0159\u00EDsad kyselinu citronovou, fosfore\u010Dnou a uhli\u010Ditou. Hodnota pH t\u011Bchto n\u00E1poj\u016F je obvykle ni\u017E\u0161\u00ED ne\u017E 4,0. Pokud jsou tvrd\u00E9 zubn\u00ED tk\u00E1n\u011B \u010Dasto vystaveny p\u016Fsoben\u00ED t\u011Bchto vn\u011Bj\u0161\u00EDch kyselin, doch\u00E1z\u00ED ke zm\u011Bk\u010Den\u00ED povrchu zubu a vzniku nevratn\u00E9ho erozivn\u00EDho po\u0161kozen\u00ED skloviny. C\u00EDl: C\u00EDlem na\u0161\u00ED in vitro studie bylo zjistit zm\u011Bny z\u00E1kladn\u00EDch mechanick\u00FDch vlastnost\u00ED skloviny lidsk\u00FDch extrahovan\u00FDch mol\u00E1r\u016F (mikrotvrdosti a modulu elasticity) vystaven\u00FDch \u00FA\u010Dink\u016Fm vybran\u00FDch n\u00E1poj\u016F typu soft drink (Kofola, Coca-Cola), pomeran\u010Dov\u00E9ho d\u017Eusu a b\u00EDl\u00E9ho jogurtu. Materi\u00E1l a metody: Ze zdrav\u00FDch vestibul\u00E1rn\u00EDch a or\u00E1ln\u00EDch plo\u0161ek \u010Derstv\u011B extrahovan\u00FDch lidsk\u00FDch mol\u00E1r\u016F jsme p\u0159ipravili 40 sklovinn\u00FDch vzork\u016F velikosti cca 5x3x1,5 mm. Na za\u010D\u00E1tku experimentu jsme zm\u011B\u0159ili pomoc\u00ED nanoindentace (NanoTest NT 600, Micromaterials, Velk\u00E1 Brit\u00E1nie) mikrotvrdost a modul elasticity skloviny. Z\u00E1rove\u0148 byla mikroskopem atom\u00E1rn\u00EDch sil (AFM) zachycena povrchov\u00E1 topografie sklovinn\u00FDch vzork\u016F. Z\u00EDskan\u00E9 \u00FAdaje slou\u017Eily jako kontrola. Pot\u00E9 byly sklovinn\u00E9 vzorky n\u00E1hodn\u011B rozd\u011Bleny do \u010Dty\u0159 skupin. Vzorky prvn\u00ED skupiny byly pono\u0159eny do n\u00E1poje Kofola (Kofola, a.s., Krnov, \u010Cesk\u00E1 republika), vzorky druh\u00E9 skupiny do n\u00E1poje Coca-Cola (Coca-Cola HBC, \u010Cesk\u00E1 republika), vzorky t\u0159et\u00ED skupiny do pomeran\u010Dov\u00E9ho d\u017Eusu Hello (Nivnice, \u010Cesk\u00E1 republika) a vzorky \u010Dtvrt\u00E9 skupiny do b\u00EDl\u00E9ho jogurtu Klasik (OLMA, \u010Cesk\u00E1 republika), a to na dobu 5 minut p\u0159i pokojov\u00E9 teplot\u011B. U ka\u017Ed\u00E9ho testovan\u00E9ho n\u00E1poje a jogurtu bylo zji\u0161t\u011Bno jejich pH a titrovateln\u00E1 acidita. N\u00E1sledn\u011B byly vzorky opl\u00E1chnuty destilovanou vodou a osu\u0161eny. S pomoc\u00ED nanoindentoru byla op\u011Bt u v\u0161ech vzork\u016F zm\u011B\u0159ena mikrotvrdost a modul elasticity. Mikroskopem atom\u00E1rn\u00EDch sil byl zachycen aktu\u00E1ln\u00ED obraz povrchu vzork\u016F."@cs . . . "Ranc, V\u00E1clav" .