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  1. Which of the following is true about the cariogenic potential of carbohydrates?
  1. What is one main finding of the Australian Hopewood House study?
  1. Which of the following physical traits of food confers the highest potential for dental caries?
  1. What is one main finding of the Swedish Vipeholm study?
  1. Why does snacking more often increase caries risk?
  1. What explains the phenomenon that eating five sweets in succession is better than having just one?
  1. Once exposed to fermentable carbohydrates, how long does it take on average for plaque pH to reach its minimum?
  1. After exposure to fermentable carbohydrates, how long does it take on average for pH levels to return to its starting value?
  1. Which of the following best describes plaque in resting pH?
  1. Which of the following is true about the chemical composition of resting plaque?
  1. Which factor below affects the rate of decrease in plaque pH?
  1. What factors affect the recovery of plaque pH?
  1. What is the importance of Veillonella bacteria?
  1. Why does cheese have a beneficial effect on saliva?
  1. What is the critical pH at which saliva and plaque fluid cease to be saturated with calcium and phosphate, permitting the hydroxyapatite in dental enamel to dissolve?