A. Enamel spindles
B. Dentinoenamel junction
C. Enamel lamellae
D. Striae of Retzius
Related Mcqs:
- Smooth surface caries is characterized by spread of caries in enamel and dentin as cones. These alignment in enamel and dentin is____________?
A. Base to base
B. Apex to base
C. Apex to apex
D. None of the above - Progression of dental caries caries on pit and fissure occurs from:
A. Apex of the pit and fissure
B. Wide and of the pit and fissure
C. Lateral surface of the pit and fissure
D. Bottom of the pit and fissure - S. mutans is involved in dental caries initiation Other bacteria also involved is______________?
A. S. Sarcinus
B. S. macae
C. S. sanguis
D. S. salivarius - For a bacterium to be seriously considered in the etiology of dental caries, it must______________?
A. Exist regularly in the dental plaque
B. Produce extracellular amylopectins
C. Be lethal for gnotobiotic animals
D. Produce intracellular dextrans - The prbable reasons for a high incidence of dental caries in the teenage population relates most directly to______________?
A. Rapid growth
B. Frequency of sucrose intake
C. Negligence in visiting the dentist
D. Carelessness in oral hygiene habits - Cavity formation in a tooth, due to dental caries is due to______________?
A. Destructive potential of streptococcus mutans
B. Destructive potential of lactobacillus acidophilus
C. Lateral spread of caries along DE junction and weakening of the outer covering enamel
D. Mastectomy force and unrelated to the extent of carious process - The dietary carbohydrate most likely involved in etiology of dental caries in man is____________?
A. Glucose
B. Sucrose
C. Dextran
D. Polysaccharide - Dental caries is associated with_____________?
A. Streptococcus agalactiae
B. Streptococcus mutans
C. Streptococcus bovis
D. Streptococcus anginosus - Miller put forth the acidogenic theory of dental caries in the year______________?
A. 1890
B. 1920
C. 1924
D. 1980 - Intitation of dental caries depends upon_______________?
A. Formation of large amount of acid
B. Availability of carbohydrate food
C. Viscosity of saliva
D. Localization of acid over tooth surface
