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Conference Paper: Fluoride concentration in fermented tea in artificially fluoridated Hong Kong

TitleFluoride concentration in fermented tea in artificially fluoridated Hong Kong
Authors
Zhu, JTang, ATHMatinlinna, JPHagg, U
KeywordsFluoride
Nutrition
Tea
Toxicology
Issue Date2013
PublisherInternational Association of Dental Research (IADR).
Citation
The 91st General Session & Exhibition of the IADR, 42nd Annual Meeting & Exhibition of the AADR and 37th Annual Meeting of the CADR, Seattle, WA., 20-23 March 2013. How to Cite?
AbstractOBJECTIVES: The purpose of this study was to analyze factors affecting fluoride release from two types of fermented tea leaves to optimally fluoridated water in Hong Kong. METHOD: (1) Totally 18 drinking water samples were collected from water taps of 6 geographically different locations of Hong Kong Island. Fluoride concentration in drinking water and de-ionized (D.I.) water was analyzed by fluoride ion-selective electrode. (2) The drinking water collected and D.I. water was used to brew black tea bag and puerh tea by two common infusion methods (repeated and continuous). Fluoride concentration of all samples was assessed at specific time intervals. Statistical analysis was performed with SPSS …
DescriptionPoster Session - Nutritional Assessment and Risk Factors for Oral Diseases: abstract no. 1213
Persistent Identifierhttp://hdl.handle.net/10722/183878

 

DC FieldValueLanguage
dc.contributor.authorZhu, Jen_US
dc.contributor.authorTang, ATHen_US
dc.contributor.authorMatinlinna, JPen_US
dc.contributor.authorHagg, Uen_US
dc.date.accessioned2013-06-18T04:23:18Z-
dc.date.available2013-06-18T04:23:18Z-
dc.date.issued2013en_US
dc.identifier.citationThe 91st General Session & Exhibition of the IADR, 42nd Annual Meeting & Exhibition of the AADR and 37th Annual Meeting of the CADR, Seattle, WA., 20-23 March 2013.en_US
dc.identifier.urihttp://hdl.handle.net/10722/183878-
dc.descriptionPoster Session - Nutritional Assessment and Risk Factors for Oral Diseases: abstract no. 1213-
dc.description.abstractOBJECTIVES: The purpose of this study was to analyze factors affecting fluoride release from two types of fermented tea leaves to optimally fluoridated water in Hong Kong. METHOD: (1) Totally 18 drinking water samples were collected from water taps of 6 geographically different locations of Hong Kong Island. Fluoride concentration in drinking water and de-ionized (D.I.) water was analyzed by fluoride ion-selective electrode. (2) The drinking water collected and D.I. water was used to brew black tea bag and puerh tea by two common infusion methods (repeated and continuous). Fluoride concentration of all samples was assessed at specific time intervals. Statistical analysis was performed with SPSS …-
dc.languageengen_US
dc.publisherInternational Association of Dental Research (IADR).-
dc.relation.ispartofIADR/AADR/CADR General Session 2013en_US
dc.subjectFluoride-
dc.subjectNutrition-
dc.subjectTea-
dc.subjectToxicology-
dc.titleFluoride concentration in fermented tea in artificially fluoridated Hong Kongen_US
dc.typeConference_Paperen_US
dc.identifier.emailTang, ATH: athtang@hku.hken_US
dc.identifier.emailMatinlinna, JP: jpmat@hku.hken_US
dc.identifier.emailHagg, U: euohagg@hku.hken_US
dc.identifier.authorityTang, ATH=rp00054en_US
dc.identifier.authorityMatinlinna, JP=rp00052en_US
dc.identifier.authorityHagg, U=rp00020en_US
dc.description.naturelink_to_OA_fulltext-
dc.identifier.hkuros214936en_US
dc.publisher.placeUnited States-

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