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. 2016 Mar 29;11(2):130–135. doi: 10.1016/j.jds.2015.11.003

Table 1.

Mean values and standard deviations of acidity of freshly squeezed tropical fruit juices and 37% phosphoric acid immediately after preparation of juice but before application to dentine samples.

Substances pH (SD) Total acidity
(M) (SD)
Green mango 2.54 (0.01) 0.755 (0.01)
Tamarind 4.16 (0.03) 0.365 (0.02)
Lime 2.39 (0.02) 0.94 (0.05)
Starfruit 3.07 (0.01) 0.40 (0.01)
37% Phosphoric acid 1.69 (0.00) 5.88 (0.00)

SD = standard deviation.