ABSTRACT
The acidogenic potential of commonly consumed solid sweets in Karnataka viz. Peda, Laddu, Mysore Pak and olige, studied in 40 children (9-15 years) with 2-5 dift/DMFT using glass electrode attached to Analog type pH electrometer revealed the mean resting plaque pH for 'peda' group to be 7.05, 'laddu' & mysore pak groups 7.24 and olige group 7.44. The maximum pH fall was obtained at 10 minutes interval in the post consumption period. It reached 6.08 with Peda, 6.44 with laddu, 6.41 with mysore pak and 6.47 with olige. The plaque pH gradually rose towards neutral in about 60 minutes in the post consumption period. According to cH area, the lowest acidogenic potential was found with olige (7.0506), followed by laddu (7.562), mysore pak (11.6944), and peda (15.249).