The effect of measuring bite force with different patterns of transducer on different occasions was studied. Maximum voluntary bite force was measured in eight volunteers. Three transducer positions, each with a different pattern of transducer, were used; between the anterior teeth, between the second premolar and the first molar on one side and between the second premolars and first molars on both sides. Visual feedback of force was provided. Two sets of five maximum clenches were recorded with a rest period in between. This sequence was repeated for each transducer and the experiment was repeated on three different days. The highest forces were measured with the bilateral posterior transducer (mean 580 N, s.d. 235) and the lowest on the anterior transducer (mean 286 N, s.d. 164). The standard deviations of the bite force mean values were used as an indication of the variability and were subjected to a non-parametric anova (Kruskal-Wallis). The forces recorded with each transducer position were significantly different between the transducers (P < 0.01) and the maximum bite force showed least variability when measured between the posterior teeth on one side only. There was little difference in bite force between the three different sessions (P > or = 0.05) when measured in the same position within the dental arch, whichever of the three positions that may be.

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The pH of fruit juices and carbonated drinks are known to be low and have, therefore, been implicated in the increasing incidence of erosion. The ability of a drink to resist pH changes brought about by salivary buffering may play an important part in the erosion process. The aims of this study were to measure the initial pH of several widely available soft drinks and determine their buffering capacities. As part of a larger study, the following groups of drinks were tested: pure fruit juices, non-fruit-based carbonated drinks, fruit-based carbonated drinks, flavoured spring waters, and plain carbonated mineral waters as positive controls with still water as the negative control. The measurement of pH was carried out using a pH electrode connected to an Orion EA940 Ionanalyser. One hundred millilitres of each drink was then titrated with 1 M sodium hydroxide, added in 0.5 mL increments, until the pH reached 10. Each titration was repeated three times. The average initial pH was lowest for the non-fruit-based drinks (2.81+/-0.274) and highest for plain mineral water (7.4+/-0.1002). The buffering capacities can be ordered as follows: fruit juices>fruit-based carbonated drinks and flavoured mineral waters>non-fruit-based carbonated drinks>sparkling mineral waters>still mineral water. It is concluded that fruit juices and fruit-based carbonated beverages, with their increased buffering capacities, may induce a prolonged drop in oral pH.

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