A. Infectious and transmissible
B. Not due to microorganisms
C. Can develop in the absence of sucrose
D. Microorganisms play the most essential role
Related Mcqs:
- 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 - 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 - Caries, all are true except______________?
A. Lactobacillus is main acusative organism in plaque
B. Smooth surface caries occur due to streptococcus mutans
C. Pit and Fissure caries can be prevented by using pit and tissue sealants
D. Fluorides help in reducing caries incidence - An asymptomatic tooth has deep has deep caries on occlusal surface. Radiograph shows radiopaque mass at apex of the tooth: this mass is most likely to be:____________?
A. Cementoma
B. Condensing Osteitis
C. Chronic apical periodontitis
D. Acute apical periodontitis - The caries of enamel surface leads to accentuation of:__________?
A. Incremental lines of retzius
B. Perikymata
C. Imbrication lines of pickerill
D. Wickham’s striae - Most demineralised zone in enamel caries:____________?
A. Translucent zone
B. Body of lession
C. Dark zone
D. Surface zone - Bacteria responsible for initiation of caries is _________________?
A. Actinomyces
B. Strep. mutans
C. Lactobacillus
D. Strep. viridans - Which of the following factors in the stephan’s curve is related to the caries incidence and sugar intake______________?
A. Physical form of sugar
B. Frequency of sugar intake
C. Ph of Plaque
D. Quantity of sugar intake - Dental caries is associated with_____________?
A. Streptococcus agalactiae
B. Streptococcus mutans
C. Streptococcus bovis
D. Streptococcus anginosus - 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
