The adsorption of skimmed milk and full- fat milk solution on the surface of natural teeth

Abstract

Method: Synthetic aqueous solution from different milk solution (500ml) and the concentration (24ppm) the stocke solution were diluted by distilled water from (2.5, 5,10,15 and 20 ppm), using (50 ml) from each solution of different milk was shaken with (0.5 g) of teeth surface at different tempratuers and at pH= 7 for (10 min) and measured the absorbance for the different solutions before and after adsorption. Results: Milk in adsorption process equilibrium was rapidly reached after 10 minutes of the contact time, from the amounts adsorbed of different milk almudhish (high fat) and alanen (low fat) on teeth, it was described by the Freundlich adsorption isotherms and we calculated thermodynamic parameter (ΔH, ΔG, ΔS). Conclusion: Studies concerning the factors influencing the adsorption procees Such as adsorbent dosage, pH, contact time and temperature and we found that these the adsorption capacity was increased with increasing initial milk concentrations and with increasing tempratures indicated the formation of dimer layer on the contact region.