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the Effect of Monk Fruit and Splenda on Salivary Ph and Streptococcus Mutans Count in Vivo Study
Sponsor: Al-Mustansiriyah University
Summary
This study aims to evaluate the changes in salivary pH and Streptococcus mutans count by preparing a solution containing these sweeteners dissolved in distilled water and administering it to the participants. Saliva samples will be collected before using the mouth rinse, and salivary pH will be measured using a pH meter, while S. mutans count will be analyzed in the laboratory. After consuming the solution, salivary pH will be assessed at 1 minute, 15 minutes, and 30 minutes, while the growth of S. mutans will be examined 30 minutes post-rinse.
Official title: Comparative Evaluation of Monk Fruit and Splenda on Salivary ph and Streptococcus Mutans Growth (an in Vivo Study)
Key Details
Gender
All
Age Range
20 Years - 24 Years
Study Type
INTERVENTIONAL
Enrollment
90
Start Date
2025-10-01
Completion Date
2025-12-01
Last Updated
2025-09-24
Healthy Volunteers
Yes
Conditions
Interventions
Monk fruit sweetener mouth rinse
monk fruit mouth rinse 10 grams of sweetener powder and 90 ml of distilled water for 30 participants for 1 minute
Splenda (sucralose) sweetener mouth rinse
10 g of splenda powder with 90 ml of distilled water for 30 participants for 1 minute
Sucrose mouth rinse
10 g of sucrose powder dissolved in 90 ml of distilled water as a positive control group for 30 participants for 1 minute
Locations (1)
Almustansiriyah university
Baghdad, Iraq, Iraq