Dental Plaque and Biofilm Overview

<p>Coccus and filaments (A)</p> Signup and view all the answers

<p>Amylase (B)</p> Signup and view all the answers

<p>It increases constantly (B)</p> Signup and view all the answers

<p>Lactose (B)</p> Signup and view all the answers

<p>Plaque where the gingiva does not cover (D)</p> Signup and view all the answers

<p>It neutralizes the acid environment (B)</p> Signup and view all the answers

<p>It is responsible for periodontal disease (A)</p> Signup and view all the answers

<p>Glucose (A)</p> Signup and view all the answers

<p>Streptococcus mutans increases in number (C)</p> Signup and view all the answers

<p>Sticky nutrients remaining in the mouth (A)</p> Signup and view all the answers

<p>A separate ecological environment for each fissure (A)</p> Signup and view all the answers

<p>On the seventh day (A)</p> Signup and view all the answers

<p>It's not obvious until plaque is removed (D)</p> Signup and view all the answers

<p>Acting as a diffusion barrier (A)</p> Signup and view all the answers

<p>Young Plaque (A)</p> Signup and view all the answers

<p>S. mitis and S. sanguis (C)</p> Signup and view all the answers

<p>The hydrophobic structures of bacteria (B)</p> Signup and view all the answers

<p>10,000/ml (B)</p> Signup and view all the answers

<p>Mature Plaque (C)</p> Signup and view all the answers

<p>Stabilization of existing bacteria (D)</p> Signup and view all the answers

<p>Streptococcus (D)</p> Signup and view all the answers

<p>The time carbohydrates remain in the mouth (D)</p> Signup and view all the answers

<p>Due to increased salivation during meals (B)</p> Signup and view all the answers

<p>Sucrose (B)</p> Signup and view all the answers

<p>They promote bacterial accumulation (B)</p> Signup and view all the answers

<p>Streptococcus mutans (A)</p> Signup and view all the answers

<p>To observe pH changes in dental plaque (A)</p> Signup and view all the answers

<p>It is converted into glucan and fructose (C)</p> Signup and view all the answers

<p>It increases plaque formation (C)</p> Signup and view all the answers

<p>They produce acids that lead to tooth decay. (B)</p> Signup and view all the answers

<p>Within 6-24 months (D)</p> Signup and view all the answers

<p>Glucans and fructans (C)</p> Signup and view all the answers

<p>They create an environment conducive to acid production. (D)</p> Signup and view all the answers

<p>Extracellular polysaccharides (B)</p> Signup and view all the answers

<p>Irreversible loss of material due to organic acids (C)</p> Signup and view all the answers

<p>They provide energy for synthesis. (B)</p> Signup and view all the answers

<p>The decay process cannot be reversed. (C)</p> Signup and view all the answers

<p>It drops below the critical pH within 2-5 minutes. (C)</p> Signup and view all the answers

<p>They primarily consist of insoluble glucans. (B)</p> Signup and view all the answers

<p>It decreases the concentration of calcium and fluoride. (B)</p> Signup and view all the answers

<p>Above 5.7. (A)</p> Signup and view all the answers

<p>They do not affect decay, but reduce adhesion rates. (C)</p> Signup and view all the answers

<p>Urea and ammonia. (C)</p> Signup and view all the answers

<p>It neutralizes acids, providing an advantage against caries. (A)</p> Signup and view all the answers

<p>It is the threshold below which demineralization begins. (B)</p> Signup and view all the answers

The initial stage of plaque formation where bacteria colonize the tooth surface.

The process of plaque changing over time as bacteria adapt and multiply.

The type of plaque found on the tooth surface above the gum line.

The type of plaque found under the gum line, associated with periodontal disease.

The type of plaque found in the grooves of teeth, requiring special care.

The outer layer of plaque, directly exposed to the environment.

The middle layer of plaque, containing a dense population of bacteria.

The inner layer of plaque, closest to the tooth surface.

A thin, acellular layer of adsorbed salivary proteins and other macromolecules on the enamel surface, approximately 10 micrometers thick.

The pellicle protects the enamel from abrasion and attrition, and acts as a barrier against substances entering and leaving the tooth.

A deposit of bacteria and their products on the tooth surface, particularly in areas that are not cleaned regularly.

The hydrophobic nature of bacterial structures plays a significant role in their adhesion to the teeth, as they can bind to carbohydrate receptors on the pellicle.

The concentration of bacteria in the oral environment is important for plaque formation. Certain bacteria, like Streptococcus mutans, require a higher concentration to adhere successfully.

The first stage of plaque formation, characterized by the initial colonization of the tooth surface by bacteria within the first 8 hours.

The second stage of plaque formation, marked by rapid bacterial growth and an increase in the number of bacteria after 8 hours.

The final stage of plaque formation, where the bacterial community changes and the plaque undergoes structural changes over time.

Streptococcus mutans and Streptococcus sobrinus are the primary bacteria involved in the development of dental caries.

Streptococcus mutans produces acids that weaken tooth enamel, contributing to the formation of cavities.

The presence of Streptococcus mutans in the mouth can lead to the formation of caries within 6 to 24 months.

Extracellular polysaccharides, produced by Streptococcus mutans and Streptococcus sobrinus, contribute to the bacteria's ability to stick to teeth and promote caries.

Glucans and fructans are types of extracellular polysaccharides produced by caries-causing bacteria.

Dental caries is a permanent loss of tooth material caused by the acids produced by bacteria in plaque.

Early diagnosis and treatment of caries are crucial to prevent further damage and financial burden.

Caries should be viewed as a complex process involving acid formation, reaction environment, and tooth structure.

Simple sugars like glucose and fructose can easily enter bacterial plaque due to their small molecular size.

Disaccharides like sucrose, lactose, and maltose need to be broken down into monosaccharides before they can be used by bacteria to produce acid.

Large, complex sugars like starch are difficult for bacteria to break down due to their size and the limited availability of enzymes in the mouth.

Saliva's buffering effect helps neutralize acid produced by bacteria, preventing plaque formation and caries.

The type of sugar consumed can impact caries risk. Sucrose is more cariogenic than fructose or glucose.

The presence of multiple sugar types together can increase caries risk compared to consuming them individually.

Carbohydrates that stick to teeth for longer periods can increase the risk of caries, especially in hard-to-clean areas.

Food remnants, especially sugary ones, can accumulate in hard-to-reach areas like interdental spaces and fissures, increasing the risk of caries.

The point at which the pH of the mouth falls below 5.5, typically occurring within 2-5 minutes after a sugary rinse, and lasting for 10-30 minutes depending on individual caries activity.

A type of sugar that is easily broken down by bacteria in the mouth, leading to the production of acid that can damage teeth. It's the most common sugar found in food and drinks.

A complex, sticky substance produced by bacteria that helps them stick to the tooth surface and form a biofilm.

A type of carbohydrate that is primarily found in the mouth and is responsible for the structural integrity of the biofilm.

A type of food that does not cause a significant drop in pH in the mouth after consumption and is considered unlikely to contribute to tooth decay.

The breakdown of lipids (fats) by enzymes called esterases in dental plaque. This process releases fatty acids, which then combine with calcium and magnesium to form salts.

A type of nutrient that is broken down into amino acids and urea, producing ammonia as a by-product. This ammonia can help counteract the effects of acids on tooth enamel, protecting against tooth decay.

The process of minerals leaving the tooth surface, weakening enamel and making it more susceptible to decay.

The tendency of a food to cause tooth decay. It is influenced by factors like how long the food stays in the mouth, its texture, and whether it dissolves easily.

Consuming carbohydrates outside of regular mealtimes often increases the risk of tooth decay.

Sucrose is a type of sugar that is particularly prone to causing tooth decay, largely due to its ability to be broken down by specific bacteria in the mouth.

Bacteria in the mouth, particularly Streptococcus mutans, can break down sucrose into glucan and fructose. Glucan, a sticky substance, contributes to plaque buildup and the formation of cavities.

A substance that helps bacteria cling to tooth surfaces, making it easier for them to create acid and cause tooth decay.

Stephan's Curve is a graph that shows the changes in pH within dental plaque over time after consuming a sugar-containing solution.

The pH level of dental plaque one hour after a meal, when no fermentable carbohydrates are present in the mouth.

A solution used in studies to measure the pH changes in dental plaque after consuming sugar.