The pH and Titratable Acidity of Still and Sparkling Flavored Waters: The Effects of Temperature and Storage Time

Statement of the problem: Flavored waters have become increasingly popular in Trinidadian retail market. There is a paucity literature on erosive potential these products dental hard tissue. Purpose: This study 1) evaluated pH and titratable acidity still sparkling flavored marketplace 2) effect time temperature acidity. Materials methods: A calibrated meter was used to measure at baseline (T0), one week storage (T1) month (T2). Titratable determined using 0.1 M sodium hydroxide until neutral 7 attained. Results: All tested flavors both water demonstrated well below critical 5.5. Reduced caused varying degrees change Generally, largest changes occurred for varieties water. Conclusion: The are potentially very