Theory of Knowledge Period 7
8 June 2015
Heller, Keith E., Brian A. Burt and Stephen A. Eklund. “Sugared soda consumption and dental caries in the United State.” Journal of Dental Reseach 80.10 (2001): 1949-1953.
Heller’s article focuses mainly on the effects of soda consumption on dental caries. According to the article, there did seems to be an association between dental caries and soda consumption in peoples over the age of 25. However this correlation was not present in peoples under the age of 25. The author then conjectured that there exists a possibility that this lack of a correlation might be attributed to the fact that there has been an increase in the use of fluoride in toothpaste since the 1960s.
Considering the fact that Heller’s article comes from an actual journal for research involving dentistry, one can conclude that the likelihood of the information being valid is very high. The author does not seem biased, which is quite evident as the article primarily concerns science and is based on research.
Parts of this article seems to suggest that there may be a connection between dental caries and the consumption of soda, especially among the older generation, which supports my conjecture in saying that there does seem to be acidity present in most if not all sodas. The fact that the soda does not have an effect in peoples under 25 might be utilized as a counterclaim, to which one might point out that this might be because the present generation seems to have been utilizing toothpastes with fluoride since youth, and thus the dental aspect of the problem might have been remedied.
Bonsignore, Alessandro, et al. "A case of suicide by ingestion of caffeine." Forensic science, medicine, and pathology 10.3 (2014): 448-451.
Bonsignore’s article focuses on the symptoms of over caffeine consumption in medical terms, and talks about the fact that it is possible to commit suicide by ingesting large amounts of caffeine. It also mentions that caffeine is an alkaloid, which is basic.
Bonsignore’s article seems to be a valid analysis of the symptoms and effects of ingestion of large amounts of caffeine. Bonsignore seems to be making the point that doctors and people in the medical field should warn people to be careful of the over-consumption of caffeine-related products, while at the same time, talking about the various symptoms and lab results, in order to enable doctors to make valid diagnoses and thus save lives.
Although Bonsignore’s article does not directly relate to the topic of acidity in sodas, it can be utilized in order to point out the fact that there exists caffeine, an alkaloid, and thus basic, in sodas, which may in part neutralize the effects already present within the soda. It also serves to point out that there exists more harmful chemicals within soda, then just the more obvious acids.
Sadler, George D., and Patricia A. Murphy. "pH and titratable acidity." Food analysis (1998): 99- 117.
Sadler’s book is called food analysis, which offers various methods by which one can analyze food and determine whether they are harmful or not. In the chapter which is directly referenced, Sadler talks about the various methods which can be utilized in order to titrate foods in order to determine their acidity.
Sadler’s book is informative and instructional, and utilizes bland language in order to describe the necessary methods for food analysis. For those who are attempting to analyze some type of food in a scientific manner, this book can be considered indispensable, because it clearly talks about the methods by which one might analyze various aspects in food, and gives clear examples of how to do so.
The chapter involving pH and titration plays a clear role in my experiment. In enables me to have a method to deal with possible issues in my experiment. For example, in order to deal with the carbonation it suggests that one might lightly heat the soda utilizing a Bunsen