ABSTRACT
Objectives@#To investigate the effect of commercially available hard seltzer on the tooth enamel surface. @*Methods@#Some commercially available hard seltzer were purchased at the market and the characteristics of the beverages were surveyed. Subsequently, Cloud hard seltzer mango was selected for the hard seltzer group (group 4), Jeju Samdasoo for the mineral water group (group 1), Coca-Cola for the cola group (group 2), and Cloud Original for the beer group (group 3). The specimens were immersed in the experimental beverage for 30 minutes, then the surface microhardness and surface condition of the specimens were evaluated. @*Results@#The average pH of the twelve types of hard seltzer in this study were 3.51±0.01 (before stirring) and 3.46±0.01 (after stirring). The pH of experimental beverage were 7.92±0.03 (group 1), 2.55±0.01 (group 2), 4.41±0.01 (group 3), and 3.31±0.01 (group 4). Paired t-test of the surface microhardness of enamel before and after beverage immersion found no significant difference in group 1 (P>0.05), but a significant difference was observed in groups 2, 3, and 4 (P<0.05). One way ANOVA of the surface microhardness change values (∆VHN, before - after immersion) among groups found a statistically significant difference between groups 1 and 3 (9.20±34.82 ∆VHN and 20.20±6.52 ∆VHN) and groups 2 and 4 (82.90±18.08 ∆VHN and 67.10±18.27 ∆VHN) (P<0.05).On scanning electron microscopy, hard seltzer group showed rough and ruined surface condition. @*Conclusions@#This study found a risk of dental erosion due to the low pH of hard seltzer. Therefore, it is suggested that when ingesting hard seltzer, dental erosion should be considered for oral health.
ABSTRACT
Objectives@#This study examines the relationship of dental hygienists’ professional self-concept, self-leadership, job stress, and fatigue with their clinical competence in order to identify factors that can improve clinical competence. This study is intended to provide basic information to develop educational programs for dental hygienist’s clinical competence. @*Methods@#The self-administered questionnaire survey was conducted with 243 dental hygienists working at dental clinics in Gwangju and Jeonnam from August 14, 2017 to September 9, 2017.The data regarding the general characteristics, professional self-concept, self-leadership, job stress and fatigue, and clinical competence were collected, and analyzed through independent t-tests, one-way analysis of variance (ANOVA), Pearson’s correlation coefficient, and multiple regression analysis using the SPSS Windows ver. 22.0. @*Results@#High professional self-concept (r=0.54) and self-leadership(r=0.48) were associated with high clinical competence. High self-leadership (r=0.53) was associated with high professional selfconcept. High fatigue(r=―0.21) was associated with low professional self-concept(P<0.01). The highest factor influencing clinical competence was professional self-concept, followed by selfleadership, total clinical experience, education level, and fatigue (P<0.05). @*Conclusions@#Based on the findings, it is necessary to develop educational programs which can improve autonomy and develop professionalism to enhance clinical competence in consideration of work experience and educational levels in dental hygienists.
ABSTRACT
Objectives@#This study aimed to investigate the bristle tip morphology of toothbrushes sold in the Korean market. @*Methods@#Tufts were taken from each of the 69 different toothbrushes that were selected. The bristle specimens thus prepared were observed under a phase-contrast microscope. The images taken by the microscope were then classified as round, tapered, or mixed. The proportion of acceptable rounded-end bristles and tapered bristles was then determined. @*Results@#Of the randomly selected 69 toothbrushes, 42 were domestic and 27 were imported. Of the domestic toothbrushes, the proportion of acceptable toothbrushes was 52.4%, whereas the corresponding proportion was 77.8% for imported products. In terms of classification based on tooth brushing techniques, 55.0% of all manual toothbrushes had round-ended bristles. Moreover, based on classification by age, 67.2% of the toothbrushes for adults were acceptable and 75.0% of tooth brushes for children were termed non-acceptable. @*Conclusions@#The majority of toothbrushes sold in the Korean markets have acceptable bristles.However, not one toothbrush had 100% acceptable bristles. The manufactures should improve their manufacturing processes to produce bristles of the intended quality.
ABSTRACT
Objectives@#The present study was carried out to identify the effects of commercially available fermented milk on the surfaces of composite resins. @*Methods@#The experiment included 6 groups: Fermented milk (Group 3), fermented milk supplemented with 3% calcium (Group 4), specimens coated with fluoride and then treated with fermented milk (Group 5), specimens coated with fluoride and then treated with fermented milk supplemented with calcium (Group 6), mineral water (Group 1), and carbonated beverage (Group 2). The prepared specimens were immersed in the experimental solution to analyze the effects of the test fluid on the surfaces of the composite resin specimens. The degree of microhardness on each specimen surface was subsequently measured. The results were obtained using scanning electron microscopy. @*Results@#The pH values of the experimental solutions in an increasing order were: Group 2 (2.34 ±0.08), Group 3 and Group 5 (3.45±0.03), Group 4 and Group 6 (4.04±0.06), and Group 1 (7.72 ±0.17). Significant differences in the Vickers hardness number (△VHN) were found between the groups when measured before and after immersion in the experimental solution in the following order: -11.48±1.45 (Group 2), -9.54±1.15 (Group 3), -9.21±1.21 (Group 4), -8.14±0.84 (Group 6), -8.10±0.92 (Group 5), and -1.71±0.57 (Group 1) (P<0.05). Scanning electron microscopy findings of the composite resin surfaces in Groups 5 and 6 revealed smooth surfaces similar to those in Group 1 ( negative control). In contrast, Groups 3 and 4 showed rough surfaces with severe cracks between the crystals, similar to those of Group 2 (positive control). @*Conclusions@#The intake of fermented milk may attenuate the surface microhardness of composite resins. To slow down the reduction in microhardness following fermented milk consumption, coating the composite resin surfaces with fluoride and adding calcium supplement to the fermented milk could be considered.
ABSTRACT
Objectives@#The present study was carried out to identify the effects of commercially available fermented milk on the surfaces of composite resins. @*Methods@#The experiment included 6 groups: Fermented milk (Group 3), fermented milk supplemented with 3% calcium (Group 4), specimens coated with fluoride and then treated with fermented milk (Group 5), specimens coated with fluoride and then treated with fermented milk supplemented with calcium (Group 6), mineral water (Group 1), and carbonated beverage (Group 2). The prepared specimens were immersed in the experimental solution to analyze the effects of the test fluid on the surfaces of the composite resin specimens. The degree of microhardness on each specimen surface was subsequently measured. The results were obtained using scanning electron microscopy. @*Results@#The pH values of the experimental solutions in an increasing order were: Group 2 (2.34 ±0.08), Group 3 and Group 5 (3.45±0.03), Group 4 and Group 6 (4.04±0.06), and Group 1 (7.72 ±0.17). Significant differences in the Vickers hardness number (△VHN) were found between the groups when measured before and after immersion in the experimental solution in the following order: -11.48±1.45 (Group 2), -9.54±1.15 (Group 3), -9.21±1.21 (Group 4), -8.14±0.84 (Group 6), -8.10±0.92 (Group 5), and -1.71±0.57 (Group 1) (P<0.05). Scanning electron microscopy findings of the composite resin surfaces in Groups 5 and 6 revealed smooth surfaces similar to those in Group 1 ( negative control). In contrast, Groups 3 and 4 showed rough surfaces with severe cracks between the crystals, similar to those of Group 2 (positive control). @*Conclusions@#The intake of fermented milk may attenuate the surface microhardness of composite resins. To slow down the reduction in microhardness following fermented milk consumption, coating the composite resin surfaces with fluoride and adding calcium supplement to the fermented milk could be considered.
ABSTRACT
Objectives@#The purpose of this study was to investigate the possibility of preventing dental erosion caused by fermented milk in early carious teeth by applying 0.2% sodium fluoride to the tooth surface and adding 0.5% calcium to the drink. @*Methods@#We selected the experimental drink Yakult, which is the best-selling domestic fermented milk drink. A total of five groups were selected as experimental groups (mineral water, fermented milk, 0.2% NaF+fermented milk, 0.2% NaF+(fermented milk+0.5% Ca), and 0.2% NaF+Distilled water groups). After forming the artificial early caries, the pH cycling was administered for five days to derive surface microhardness and scanning electron microscope (SEM) image results. @*Results@#When comparing the surface microhardness before and after treatment in each group, significant differences were found among the four groups (P0.05). A comparison of the difference in surface microhardness before and after pH cycling among the groups revealed a significant difference (P0.05). The 0.2% NaF+fermented milk and fermented milk groups showed significant differences from the other groups (P0.05) showed smoother surfaces than the 0.2% NaF+fermented milk and fermented milk groups. @*Conclusions@#Based on these results, it was confirmed that if 0.5% calcium was included in the fermented milk along with the fluoride mouth rinsing program in schools using 0.2% fluoride every week when drinking fermented milk, it is possible to effectively prevent dental erosion even in early carious teeth.
ABSTRACT
Objectives@#In this study, we aimed to investigate the cardiopulmonary resuscitation (CPR)-related knowledge, attitude, and performance among dental hygienists working in the hospitals. We believe that it is important to develop CPR education programs that would enable dental hygienists to offer accurate and timely aid in emergency situations. @*Methods@#From June 20 to August 20, 2019, 220 dental hygienists at seven selected dental hospitals located in Gwangju Metropolitan City and Jeollanam-do, South Korea were requested to fill a questionnaire as part of a survey. The data regarding the general characteristics, CPR-related characteristics, and CPR-related knowledge, approach, and performance were collected, and analyzed using independent t-tests, oneway analysis of variance (ANOVA), Pearson’s correlation coefficient, and simple regression analysis using the SPSS Windows ver. 25.0. @*Results@#Correlation analysis revealed that high CPR-related knowledge and a more positive approach towards CPR are both associated with high confidence in performing CPR (r=0.37, r=0.415, r=0.605). Furthermore, factors, such as high CPR-related knowledge, positive attitude towards CPR, knowledge regarding the location of automated external defibrillators (AEDs) in the hospital, and AED training experience significantly affects the CPR-related performance. @*Conclusions@#Therefore, it is important to develop systematic and beneficial educational programs and provide and update educational material regularly in dental hospitals with an aim to improve CPR-related knowledge and attitude among the dental hygienists.
ABSTRACT
Objectives@#The purpose of this study was to investigate the possibility of preventing dental erosion caused by fermented milk in early carious teeth by applying 0.2% sodium fluoride to the tooth surface and adding 0.5% calcium to the drink. @*Methods@#We selected the experimental drink Yakult, which is the best-selling domestic fermented milk drink. A total of five groups were selected as experimental groups (mineral water, fermented milk, 0.2% NaF+fermented milk, 0.2% NaF+(fermented milk+0.5% Ca), and 0.2% NaF+Distilled water groups). After forming the artificial early caries, the pH cycling was administered for five days to derive surface microhardness and scanning electron microscope (SEM) image results. @*Results@#When comparing the surface microhardness before and after treatment in each group, significant differences were found among the four groups (P0.05). A comparison of the difference in surface microhardness before and after pH cycling among the groups revealed a significant difference (P0.05). The 0.2% NaF+fermented milk and fermented milk groups showed significant differences from the other groups (P0.05) showed smoother surfaces than the 0.2% NaF+fermented milk and fermented milk groups. @*Conclusions@#Based on these results, it was confirmed that if 0.5% calcium was included in the fermented milk along with the fluoride mouth rinsing program in schools using 0.2% fluoride every week when drinking fermented milk, it is possible to effectively prevent dental erosion even in early carious teeth.
ABSTRACT
Objectives@#In this study, we aimed to investigate the cardiopulmonary resuscitation (CPR)-related knowledge, attitude, and performance among dental hygienists working in the hospitals. We believe that it is important to develop CPR education programs that would enable dental hygienists to offer accurate and timely aid in emergency situations. @*Methods@#From June 20 to August 20, 2019, 220 dental hygienists at seven selected dental hospitals located in Gwangju Metropolitan City and Jeollanam-do, South Korea were requested to fill a questionnaire as part of a survey. The data regarding the general characteristics, CPR-related characteristics, and CPR-related knowledge, approach, and performance were collected, and analyzed using independent t-tests, oneway analysis of variance (ANOVA), Pearson’s correlation coefficient, and simple regression analysis using the SPSS Windows ver. 25.0. @*Results@#Correlation analysis revealed that high CPR-related knowledge and a more positive approach towards CPR are both associated with high confidence in performing CPR (r=0.37, r=0.415, r=0.605). Furthermore, factors, such as high CPR-related knowledge, positive attitude towards CPR, knowledge regarding the location of automated external defibrillators (AEDs) in the hospital, and AED training experience significantly affects the CPR-related performance. @*Conclusions@#Therefore, it is important to develop systematic and beneficial educational programs and provide and update educational material regularly in dental hospitals with an aim to improve CPR-related knowledge and attitude among the dental hygienists.
ABSTRACT
OBJECTIVES: The aim of this study was to investigate the effects of some commercial calamansicontaining beverages on the sound surface of bovine teeth as well as the dental erosion inhibitory effects of calcium.METHODS: The pH and titratable acidity of six kinds of commercially available calamansi beverages were determined. Further, 3% calcium was added to the calamansi beverage Oranssi in the experimental group to confirm its dental erosion inhibitory effect. Jeju Samdasoo was used in the negative control group and Coca-Cola in the positive control group. After immersing the sound teeth specimens for 10 min, surface microhardness was measured using the Vickers hardness number (VHN), and surface changes in specimens were observed under a scanning electron microscope.RESULTS: The average pH of the commercial calamansi beverages was 2.54±0.22. After 10 min of treatment with each experimental beverage, the surface hardness difference (ΔVHN) was highest in the Coca-Cola group (−49.05±12.59), followed by the Oranssi calamansi group (−43.77±13.70), 3% calcium-added Oranssi calamansi group (−2.71±12.58), and Samdasoo group (14.03±20.79). There was no significant difference between the bottled water and calcium-added Oranssi calamansi groups or between the Coca-Cola and Oranssi calamansi groups (P>0.05). However, there was a significant difference in the surface hardness between the bottled water and CocaCola groups (P<0.05). On scanning electron microscopy, the Samdasoo group showed a smooth surface without any loss, but Coca-Cola and Oranssi calamansi groups showed a rough surface due to erosion. However, although fine cracks and porosities were seen in the calcium-added Oranssi calamansi group, surfaces in the group were much smoother than those in the Oranssi calamansi group.CONCLUSIONS: Calamansi beverages of low pH may cause corrosion of the tooth surface, and the addition of calcium to the calamansi beverages inhibits demineralization of the tooth surface. Therefore, it is necessary to consider the risk of dental erosion when drinking calamansi beverages of low pH.
Subject(s)
Beverages , Calcium , Corrosion , Dental Enamel , Drinking , Drinking Water , Hardness , Hydrogen-Ion Concentration , Microscopy, Electron, Scanning , Porosity , ToothABSTRACT
OBJECTIVES: We examined the effect of commercial plum beverages on dental erosion and whether the addition of calcium to these beverages would inhibit dental erosion. METHODS: We analyzed three groups as follows: Maesil 1 group (Chorok Maesil), Maesil 2 group (Sunkist plum), both of which were selected from commercially-available plum beverages, and Calcium-added maesil group (addition of 3% calcium to Chorok Maesil). For negative and positive control groups, Jeju Samdasoo and Coca Cola were selected, respectively. The characteristics of the experimental beverages were analyzed, and the specimens were immersed in the experimental beverage. The degree of erosion was measured by Vickers hardness number (VHN) and scanning electron microscope images. RESULTS: Positive control group had the lowest pH (2.50±0.03), followed by Maesil 2 (pH 2.59±0.01), Maesil 1 (pH 2.81±0.02), calcium-added maesil (pH 4.19±0.01), and negative control group (pH 7.57±0.06). Significant differences were found in surface microhardness between positive control, Maesil 1, Maesil 2 and calcium-added maesil group before immersion and at 30 minutes after immersion (P<0.05), and change in VHN (positive control group, −80.94±20.63; Maesil 1 group, −69.33±24.88; and Maesil 2 group, −78.49±18.60 in comparison with negative control group, −6.57±26.73). There was no significant difference (P<0.05) in change in VHN between calcium-added maesil (−13.02±17.33) and negative control group. CONCLUSIONS: Plum beverages can potentially induce dental erosion due to their low pH. However, adding calcium to these beverages can reduce the risk of dental erosion. Therefore, the risk of dental erosion must be considered during consumption of plum beverages, and the addition of calcium into plum beverages may be considered as a way to prevent dental erosion.
Subject(s)
Beverages , Calcium , Coca , Cola , Hardness , Hydrogen-Ion Concentration , Immersion , Prunus domesticaABSTRACT
OBJECTIVES: We investigated the effects of commercial plum beverage on the dentin surface that could be exposed to caries, gliopathy, and abrasion to investigate the inhibitory effects of dentin corrosion.METHODS: The experimental beverages were Jeju Samdasoo (Group 1, negative control), Coca-Cola (Group 2, positive control), Chorok Maesil (Group 3), and Chorok Maesil with 3% calcium lactate added (Group 4). The specimens were prepared and divided into 4 groups of 12 each. The pH of the experimental beverages was measured using a pH meter, and specimen surface hardness was assessed according to the Vickers hardness number (VHN). The specimens were immersed in the experimental beverage for 1, 3, 5, 10, and 15 minutes. Then, we obtained the average VHN by measuring surface microhardness. Measures of surface microhardness were compared using the paired t-test before and after 15 minutes of immersion in each of the four beverages. Between-group differences in surface microhardness were compared using one-way analysis of variance and the Tukey test after the analysis.RESULTS: After 15 minutes of immersion in the experimental beverages, there was no significant difference in surface microhardness in group 1 (P>0.05). There were significant differences in groups 2, 3, and 4 (P < 0.05). The difference in surface microhardness before and after immersion for 15 minutes was highest in group 3 (−18.1±2.55), followed by group 2 (−13.0±3.53) and group 4 (−7.79±4.47). In group 1, the difference was −1.52±4.30. Moreover, there was a significant difference in each group (P < 0.05). After 10 minutes of immersion, surface microhardness tended to rapidly decrease.CONCLUSIONS: Patients who regularly ingest a commercially available plum drink with low pH should be provided dietary guidance on the risk of dental erosion. Calcium additives should be considered when producing plum beverage products.
Subject(s)
Humans , Beverages , Calcium , Corrosion , Dentin , Hardness , Hydrogen-Ion Concentration , Immersion , Lactic Acid , Prunus domestica , ToothABSTRACT
OBJECTIVES: The purpose of this study was to analyze the duties of dental coordinators using the DACUM technique and to develop a practical training course for dental coordinators based on the results. METHODS: The curricula for clinic coordinators across 20 educational institutions were analyzed. A board of DACUM specialists was assembled to analyze the role of dental coordinators and to develop a practical curriculum. RESULTS: First, after analysis, we selected 8 duties and 34 tasks that should comprise the role of a dental coordinator, and the number of major tasks was 21. Second, the educational program for dental coordinators developed in this study consisted of a total of 60 hours, including 42 hours of lecture and 18 hours of practice. A pre-requisite curriculum and a final curriculum were developed, and the detailed educational contents and supplies were outlined for each subject. Third, after comparing it with the existing clinic coordinator curricula from 20 educational institutions, the curriculum based on DACUM contained 11 additional fields. CONCLUSIONS: This study developed a more specialized, detailed, and practical dental coordinator curriculum based on DACUM. It is expected that more dental coordinators could be trained more professionally with this curriculum, and it could lead to further improvement of the curriculum.
Subject(s)
Curriculum , Equipment and Supplies , SpecializationABSTRACT
OBJECTIVES: This study aims to identify and partially purify antibacterial compounds against Streptococcus mutans from Galla Rhois extract. METHODS: Galla Rhois was extracted with n-hexane or ethanol and concentrated in a rotary evaporator. The antibacterial effect of the Galla Rhois extract against S. mutans was determined by the paper discdiffusion method with n-hexane, ethanol, methanol, ethyl acetate, dimethyl sulfoxide (DMSO), acetone, and distilled water as the solvents. The active compounds were purified by partition chromatography, thin-layer chromatography (TLC), and high-performance liquid chromatography (HPLC). RESULTS: The antibacterial effect of the n-hexane extract was more effective against S. mutans than the ethanol extract (P<0.05). The antibacterial component of Galla Rhois was partially purified using partition chromatography and HPLC, and the antibacterial activity was confirmed. CONCLUSIONS: The partially purified component of Galla Rhois showed strong antibacterial effect against S. mutans. These results confirm that the antibacterial compounds of Galla Rhois can be used for the prevention of dental caries.
Subject(s)
Acetone , Chromatography , Chromatography, High Pressure Liquid , Chromatography, Liquid , Chromatography, Thin Layer , Dental Caries , Dimethyl Sulfoxide , Ethanol , Methanol , Solvents , Streptococcus mutans , Streptococcus , WaterABSTRACT
OBJECTIVES: This study was conducted to investigate the influence of several commercial red ginseng beverages on the surface of healthy teeth and to confirm the anti-erosive effect of added calcium. METHODS: For the experimental group selection, the pH of red ginseng beverages on the market were measured and the mean pH was calculated. Beverages with the lowest pH (Dong Wha Hongsam Gold; red ginseng beverage group with pH 2.98), mid-level pH (Kwangdong Jin Hongsam Gold; red ginseng beverage group with pH 3.61), and the highest pH (Hongsam Han Ppuri; red ginseng beverage group with pH 5.34) were selected as the experimental groups. In order to confirm the anti-erosive effect of added calcium, we added 1% calcium to the product with the lowest pH (red ginseng beverage group with pH 2.98+1% Ca) and included the product in the experimental group. Jeju Samdasoo and Coca Cola were used as the negative and positive control groups, respectively. We soaked healthy bovine teeth samples in the selected six beverages for 1, 3, 5, 10, 15, and 30 minutes. The surface microhardness (VHN, Vickers hardness number) and the surface roughness (center line average roughness, Ra) of each sample were measured, and the surface features were observed with a scanning electron microscope (SEM). RESULTS: The change in the surface micro-hardness (△VHN) of teeth after 30 minutes of soaking in each beverage was the highest in the positive control group (60.99±8.99), followed by A (41.63±8.96), B (30.64±8.21), and the negative control group (―4.48±7.29) (P<0.05). No significant difference was observed in group C (―18.79±10.11) or D (―16.40±7.89). Surface roughness (Ra) exhibited significant differences between each group (P<0.05). Surface roughness (Ra) was high in A (102.88±26.34) and B (67.76±39.89), as well as in the positive control group (101.21±39.59). In contrast, C (30.80±28.49) and D (25.05±10.79) showed low surface roughness values similar to the negative control group (23.77±22.48). Following SEM examination, severe cracks were observed between the crystals in groups A and B; such characteristics were similar to those of the positive control group. CONCLUSIONS: Red ginseng beverages with low pH were shown to erode the surface of the teeth. When calcium was added to the red ginseng beverages, a decrease in tooth erosion was observed. Therefore, the possibility of tooth erosion should be considered when drinking red ginseng beverages. Furthermore, the addition of calcium to red ginseng beverages can be an alternative solution to suppress tooth erosion.
Subject(s)
Beverages , Calcium , Coca , Cola , Cytochrome P-450 CYP1A1 , Dental Enamel , Drinking , Hardness , Hydrogen-Ion Concentration , Panax , Tooth , Tooth ErosionABSTRACT
OBJECTIVES: The purpose of this study was to evaluate the anti-caries activity of bamboo salt on Streptococcus mutans. METHODS: The pH of bamboo salt, bay salt, and NaCl were measured at concentrations of 1%, 3%, 5%, and 10%. At 3, 6, 9, 12, 18, and 24 h, the growth and acid production of S. mutans was measured using a spectrophotometer and pH meter, respectively. RESULTS: The growth of S. mutans remarkably reduced with the addition of 1% NaCl. Bamboo salt showed effective growth inhibition at concentrations higher than 3%. Bay salt showed effective growth inhibition at concentrations higher than 5% (P<0.01). At salt concentrations of 1%, the pH value of bacterial culture broth reduced to below 5.5 after 12 h. Bamboo salt and NaCl reduced acid production at concentrations higher than 3%. Moreover, bay salt decreased acid production at concentrations higher than 5%. CONCLUSIONS: These results showed that the bamboo salt inhibited growth and acid production of S. mutans. Thus, bamboo salt can be considered a useful material for the prevention of dental caries.
Subject(s)
Bays , Dental Caries , Hydrogen-Ion Concentration , Streptococcus mutans , StreptococcusABSTRACT
OBJECTIVES: We compared the effects of a 1,500 ppm fluoride-containing toothpaste and a 1,000 ppm fluoride-containing toothpaste, which were revised up to the recent revision, and evaluated their effects on the tooth surface after adding bamboo salt to the preparations. METHODS: Experimental early artificial caries specimens were subjected to one of four treatments (n=12 per treatment group): 1,500 ppm NaF, 2% bamboo salt+1,000 ppm NaF, 1,000 ppm NaF, and control treatment. The specimens were exposed to the experimental toothpaste, artificial saliva, and demineralized solution. The treated specimens were analyzed using Vickers surface hardness testing, scanning electron microscopy, and atomic force microscopy. RESULTS: The toothpaste with a high fluoride concentration (1,500 ppm NaF) showed more remineralization than did the toothpaste with a low fluoride concentration (1,000 ppm NaF). The 2% bamboo salt+1,000 ppm NaF group showed remineralization similar to the 1,500 ppm NaF group and higher surface microhardness than the 1,000 ppm NaF group. CONCLUSIONS: Toothpastes containing 1,500 ppm NaF have a higher preventive effect against dental caries than do toothpastes containing 1,000 ppm NaF. The addition of bamboo salt to fluoride-containing dentifrices improves their effectiveness in preventing dental caries.