1. Acc to stage
1.1. Spot caries
1.2. Enamel caries
1.3. Dentin Caries
1.4. Deep dentin Caries
2. Types
2.1. Acc to site
2.1.1. Pits&fissure
2.1.2. Smooth surface
2.1.3. Root surface
2.2. Acc to progression rate
2.2.1. Rampant
2.2.2. Acute
2.2.3. Chronic
2.2.4. Arrested
3. Experiments concerning caries & its etiologic factors
3.1. Turku Study stated that sucrose is highly cariogenic>fructose...xylitol is non-cariogenic
3.2. Vipeholm experiment concluded that frequency&texture of CHO are more effective on caries activity (inc in intake amount&frequency&sticky CHO>>inc in caries activity)
3.3. Hopewood House experiment reported that children with low CHO diet showed low caries incidence & vice versa
3.4. Miller reported that bacteria produced acids causing tooth decay.Then, Orland concluded that not all bacteria are cariogenic & Streptococcus mutans > cariogenic than lactobacilli
3.5. Stephan concluded that enamel demineralization occurs at critical PH 5.5,then remineralization occurs with increase in PH
4. Dental plaque
4.1. Composition
4.1.1. Bulk of micro-organisms
4.1.2. Amorphous matrix of proteins,CHO,Ca,P&F
4.2. Formation mechanism
4.2.1. Formation of an acquired enamel pellicle
4.2.2. Bacterial colonization of the pellicle
4.2.2.1. Pioneer community
4.2.2.2. Intermediate community
4.2.2.3. Mature community
5. Definition:.
5.1. Localized,bacterial,multi-factorial&dynamic disease resulting from imbalance between demineralization&remineralization processes leading to net mineral loss over time
6. Etiology
6.1. Host Factors
6.1.1. susceptible tooth exposed in the mouth
6.1.2. Saliva
6.1.2.1. Xerostomia
6.1.2.2. Viscous saliva
6.1.2.3. Decrease in buffers
6.1.2.4. Anti-bacterial effect
6.2. CHOs
6.2.1. Disaccharides>monosaccharides> polysaccharides
6.2.1.1. CHO intake>>inc in caries incidence
6.2.1.2. Texture: sticky CHO>> more cariogenic
6.2.1.3. Refined CHO>> more cariogenic
6.3. Cariogenic bacteria
6.3.1. Streptococcus mutans
6.3.2. Lactobacilli
6.3.3. Intake frequency >>inc in caries incidence