In vivo dental plaque pH after consumption of dairy products

Self-Instruction Exercise No. 330
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Exercise No. 330
Subject Code: 010
Basic Science

The 15 questions for this exercise are based on the article, “In vivo dental plaque pH after consumption of dairy products”, on pages 56-59. This exercise was developed by Steven E. Holbrook, DMD, MAGD, in association with the General Dentistry Self-Instruction committee.

Reading the article and successfully completing the exercise will enable you to:

  • identify the components of dairy products that could affect dental plaque;
  • recognize the effect of pH on dental plaque microflora;
  • recognize the effect of dental plaque microflora on cariogenesis; and
  • understand how dairy products could be used to reduce the risk of caries.

Answers for this exercise must be received by April 30, 2014.
  1. The anticariogenic activity of milk and its products is attributed to the direct chemical effects of all of the following except one. Which is the exception?

    A. casein
    B. magnesium
    C. phosphopeptides
    D. calcium

  2. Casein phosphopeptide-amorphous calcium phosphate, which adsorbs to tooth enamel, can __________ enamel solubility and __________ bacterial adherence.

    A. decrease; increase
    B. increase; decrease
    C. increase; increase
    D. decrease; decrease

  3. Milk fermentation by oral biofilm bacteria inhibits the growth of pathogenic microorganisms due to the production of

    A. lactic acid.
    B. sucrose.
    C. sialologues.
    D. casein.

  4. The relationship between decayed, missing, or filled teeth scores and plaque pH values in this study was

    A. inverse.
    B. logarithmic.
    C. direct.
    D. antigonal.

  5. Enamel demineralization and dissolution are expected to occur when the plaque pH value falls below the critical pH of _________.

    A. 6.5
    B. 5.5
    C. 4.5
    D. 3.5

  6. The increase in pH which occurred 20 minutes following the consumption of milk could be explained by the production of peptides and amino acids produced by the

    A. fermentation of lactic acid.
    B. lysis of fumerates.
    C. hydrolysis of casein.
    D. cathodic disbonding of acetate.

  7. The age of plaque is an important factor for plaque pH measurement. In terms of pH changes, older mature plaque responds more rapidly to fermentable carbohydrates than 2-day-old plaque.

    A. Both statements are true.
    B. The first statement is true; the second is false.
    C. The first statement is false; the second is true.
    D. Both statements are false.

  8. Which dairy product contains a significant amount of tyramine?

    A. milk
    B. cheese
    C. yogurt
    D. cream

  9. The initial decrease in plaque pH following the consumption of yogurt could be due to the

    A. acidity of the yogurt.
    B. casein phosphopeptidase content of the yogurt.
    C. buffering capacity of the saliva.
    D. reduced lactose content of the yogurt.

  10. Increased pH during chewing may be associated with all of the following except one. Which is the exception?

    A. salivary flow
    B. buffering capacity
    C. nitrogenous substrates
    D. lactose catabolism

  11. There is a correlation between the acidogenic potential of a food and changes in the plaque pH. Plaque pH is reduced after carbohydrate consumption.

    A. Both statements are true.
    B. The first statement is true; the second is false.
    C. The first statement is false; the second is true.
    D. Both statements are false.

  12. Plaque of caries-free patients exposed to dietary carbohydrates produces larger amounts of

    A. lactate.
    B. pyruvate.
    C. fumarate.
    D. acetate.

  13. The dental plaque microflora of caries-active subjects with cariogenic diets exhibited increased numbers of all of the following organisms except one. Which is the exception?

    A. Streptococcus mutans
    B. Bifidobacterium
    C. Serratia marcescens
    D. Actinomyces

  14. Lactose consumption lowers plaque pH to approximately _____________.

    A. 6.0
    B. 5.0
    C. 4.0
    D. 3.0

  15. Which dairy product showed the lowest plaque pH 10 minutes following consumption?

    A. milk
    B. cheese
    C. yogurt
    D. cream

Evaluation
Please respond to the statements below, using the following scale:
1 Poor; 2 Below average; 3 Average; 4 Above average; 5 Excellent
Practicality of the content 1 2 3 4 5
Benefit to your clinical practice 1 2 3 4 5
Quality of illustrations 1 2 3 4 5
Clarity of objectives 1 2 3 4 5
Clarity of exercise questions 1 2 3 4 5
Relevance of exercise questions 1 2 3 4 5
 
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