A. S. sarcinus
B. S. macae
C. S. sanguis
D.S. salivarius
# The dietary carbohydrate most likely involved in etiology of dental caries is :
A. Glucose
B. Sucrose
C. Dextran
D. Polysaccharide
# Bacteria responsible for initiation of caries is :
A. Actinomyces
B. Streptococcus mutans
C. Lactobacillus
D. Streptococcus viridans
# What is the pH at which initiation of caries begins?
A. 4.3-4.5
B. 5.2-5.5
C. 4.9-5.1
D. 3.5-4.5
# Oral foci of Miller's are seen in :
A. Dental caries
B. Lichen planus
C. Herpes simplex
D. Syphilis
# In the earliest stages of carious lesion, there is loss of :
A. Enamel cuticle
B. Interprismatic substance
C. Organic matrix
D. Enamel lamellae
# 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
# Least cariogenic among these:
A. Raw starch
B. Cooked starch
C. Sucrose
D. Fructose
# Which tooth in the permanent dentition is the most susceptible to dental caries ?
A. Maxillary first premolar
B. Maxillary second molar
C. Mandibular first molar
D. Mandibular second molar
# Turbid dentin in carious tooth is all EXCEPT:
A. Zone of bacterial invasion
B. Zone which cannot be remineralised
C. Zone in which collagen is irreversibly denatured
D. Zone that need not be removed before restoration
REVISE THESE MCQs in THIS VIDEO