Upayakti Ifarum and Anis Irmawati and Jenny Sunariani (2009) Perbandingan penurunan sensitivitas rasa asam akibat pemakaian pasta gigi berdeterjen (Sodium Lauryl Sulphate) dan pasta gigi nondeterjen. Oral Biology Dental Journal, 1 (1). pp. 11-13. ISSN 1979-8814

	Text (ARTIKEL) 09. Perbandingan penurunan sensitivitas rasa asam akibat pemakaian pasta.pdf Download (32kB)
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Abstract

Toothpaste is a paste used to clean and improve the aesthetis appearance and health of teeth. Most of toothpaste contain Sodium Lauryl Sulphate (SLS) as a detergen, this is because of its ability to solubilize fats and oils, lower the surface tension of aqueous solutions, or form microemultion. However, SLS has harmful effects on mucosa tissue of the mouth. Denaturing effect of SLS on the oral mucin layer has induced an increased incidence of Reccurent Aphthous Ulcer. For a long time, it can damage the salivary gland so that can change the taste sensitivity. The aim of this study was to identify the effect of SLS inside the toothpaste to the change of sour taste sensitivity. The sampel was young man. First, they brush their tooth using two type of toothpaste, nondetergen and detergen toothpaste. Then, they were asked to taste sour tastant which droped to their tongue until they could taste the tastant . Results were compared and examined with T-test

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