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ETIOLOGY OF DENTAL DECAY 209

Material. Duration of experiment. Acid formed in acid units.
Bread (1.0 g.) . 12 and 30 hours 35 and 110
20 41
Sugar (2.0 g.) .
.^
Rico . 25 72
Macaroni . 20 76
Meat —3
— —
Meat (raw)
—
Fish
—
Eggs
Cheese (?)
Spinach (in water)
Potato (raw)
Salad (raw)
Fat .
(-0
In l)nt one series of experiments with dog sahva I obtained
the following figures (reaction strongly alkaline at the beginning
of the test)
Material. Duration of experiment. Reaction.
Starch . 4|, 12, 20, and 35 hour; always alkaline.
Meat (cooked
Meat (raw) alkaline, putrid smell.
Sugar .
Bread acid after 20 hours.
Potato . - 12 -

For rabbits' saliva.
Material. Duration of experiment. Reaction.
Grass . . . 4 1 to 12 hours. alkaline.
Turnips . . .41" 35 " up to thirty
hours alkaline, then an acid reaction set in, but not so
strong as when the turnips were crushed in water.
The fresh saliva of both animals showed a strong alkaline
reaction.
The few experiments made for the purpose of comparing the
acidifying power of raw and cooked food seem to indicate that
* The sign — denotes an alkaline reaction.
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