Examinando por Materia "pH en bebidas"

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    Association of artificial flavoring with the ph level of locally marketed water beverages in 2021
    (Universidad Privada Norbert Wiener, 2022-10-21) Sánchez Linares, Maricielo; Guevara Sotomayor, Juan César
    The maintenance of oral health is influenced by pH levels, which can vary due to the consumption of acidic foods and beverages. The main issue to analyze is how artificial flavoring is associated with pH levels in locally marketed flavored water drinks. This aspect can be analyzed in a laboratory to measure the levels and their differences based on the flavor, with the ultimate goal of understanding the potential effects caused by the consumption of flavored beverages on the oral cavity and determining whether they provide any benefit to our health. Methodology: The sample used consisted of 5 types of beverages, with 25 samples divided into 5 of lemon flavor, 5 of blackberry and strawberry flavor, 5 of apple flavor, 5 of pineapple flavor, and 5 without flavor. Results: Based on the interpretation, it was determined that the p-value was greater than 0.05, allowing us to accept the null hypothesis and conclude that the variables are independent. Conclusions: The beverages used in the study showed varying pH levels among lemon, blackberry and strawberry, apple, pineapple, and non-flavored drinks, with acidic levels found in the flavored drinks, unlike the non-flavored drink. For dentistry, this generates a beneficial preventive result for the population.