Lecture 5

Question 1

WNL:

Answer 1

within normal limits

Question 2

What is required, beyond stating that an intraoral exam was done if there we no findings?

Answer 2

results, even if there were no findings, WNL

Question 3

CRA

Answer 3

caries risk assess.

Question 4

OHI

Answer 4

oral hygiene instructions

Question 5

FMX

Answer 5

full mouth xrays

Question 6

Abbr for prevident

Answer 6

prev

Question 7

MDhx

Answer 7

medical history

Question 8

RD

Answer 8

rubber dam

Question 9

Abbev for anesthesia

Answer 9

Anest

Question 10

Composite we use:

Answer 10

Optibond Solo plus, Tetric Evocream

Question 11

Keyes’ triad

Answer 11

host and teeth, microflora, and diet

Question 12

Most bacteria adhere via:

Answer 12

glucans and ADHESIN (cells surface molecule)

Question 13

Why is S. mutants so cariogenic?

Answer 13

higher acid tolerance, binds 2 ways: glucans and , storage capability of IPS (intracellular polysaccharides) , faster fermentation of sugars to form lactic acid, can continue in absence of exogenous sugar supply, produce bacteriocins that reduce the presence of potential competitors in oral plaque ecosystem

Question 14

pH below this will allow acid break down of enamel:

Answer 14

5.5

Question 15

Where can S. mutants colonize?

Answer 15

smooth surfaces and pellicle

Question 16

S. mutans has a comparatively high acid tolerance to all other bacteria except:

Answer 16

lactobacilli

Question 17

Critical pH of enamel:

Answer 17

5.5

Question 18

Does sugar affect the pH level in the mouth?

Answer 18

yes, lowers it

Question 19

high potential to start caries if eaten regularly

Answer 19

cariogenic foods

Question 20

non-car foods

Answer 20

cheese, milk, apple, xylitol

Question 21

the main ingredient for dental caries:

Answer 21

sugar ist

Question 22

properties of monosaccharides

Answer 22

colorless, water soluble

Question 23

def of oligosaccharide:

Answer 23

3-10 molecules of monosaccharides

Question 24

def of polysaccharides

Answer 24

long chain monosaccharides,

Question 25

the more complex the carb:

Answer 25

the harder to break down to sugar, less cariogenic

Question 26

Cooked staple starchy foods such as rice, potatoes, and bread: low, med, or high cariogenicity?

Answer 26

low

Question 27

finely ground heat-treated starch: low, med, or high cariogenicity?

Answer 27

med? can induce caries but the amount of caries is less than sugars

Question 28

Most cariogenic sugar:

Answer 28

sucrose

Question 29

Which mono and dissects can be broken down by oral bac?

Answer 29

all the common ones

Question 30

Sucrose acts as stubs tract for:

Answer 30

acid production and for IPS production for biofilm, unlike other sacchs

Question 31

What determines the cariogenicity of the food

Answer 31

consistency of food, chewing efficiency of host, temp influences diffusion, clearance of the food from the mouth, hydrolysis, location, comp, and pH of boil, buffering cap of saliva and food, food consumption patters

Question 32

Benefit of F:

Answer 32

prevents dem, upreg remineralizes

Question 33

3 ways F causes remineralization:

Answer 33

binds to enamel crystal surface and transforms HA to more stable FA crystals, remineralizes the porous lesion and creates FA, inhibits bac metabo of sugars

Question 34

sugar replacements:

Answer 34

sorbitol and xylitol

Question 35

Mateo products of sorbitol:

Answer 35

ethanol and formic acids with very little lactic acid

Question 36

What is sorbitol?

Answer 36

a sugar alcohol used as sweetener

Question 37

T or F? xylitol has antibac effects.

Answer 37

T

Question 38

How does xylitol have antibac effects?

Answer 38

by entering the bacterial cell and causing cell degradation (only the bad bacteria in the mouth?), reduces s. mutants count in plaque, makes it less adherent

Question 39

What does the anticariogenic property of xylitol depend on?

Answer 39

frequency of chewing

Question 40

Least acidogenic or cariogenic sugar:

Answer 40

lactose

Question 41

How does cheese inc pH?

Answer 41

by stimulating salivary flow and increased plaque Ca++ concentration

Question 42

Anticariogenic component of dairy product:

Answer 42

Casein

Question 43

2 ingredients of sugar-free gum?

Answer 43

casein phosphates and xylitol

Question 44

How to handle high risk caries pts:

Answer 44

4 day diet analysis (2 weekdays and 2 weekdays), everything ingested including meds

Question 45

Simplest form of a carbo:

Answer 45

monosaccharide