date:Aug 09, 2012
nd citric acid were the most common, but malic, tartaric and other organic polybasic acids could also be present, they added.
Amarked disparityin enamel attack between cola drinks compared with non-cola drinks and canned iced tea could not be ascribed simply to soft drink pH alone, Von Fraunhofer and Rogers wrote.
This was because they found no correlation between beverage pH and enamel dissolution, with the pH range for most beverages (standard Mountain Dew weighed in at 3.14) well below the