Cover; Page 1 2 3 4 5 The halitosis gases produced are hydrogen sulfide, methyl mercaptan, dimethyl sulfide and others. In the scientific literature, these gases are collectively referred to as Volatile Sulfur Compounds (VSCs). Also, indole and skatole are produced from tryptophan along with other volatiles such as cadaverine from lysine and butyric and isovaleric from certain other amino acids. When exhaled, the VSCs are often mixed with some of these other volatiles and perceived as halitosis. The intent of this monograph is to provide a status report on the research that has been done to evaluate the short-term and long-term efficacy of SmartMouth Rinse AHTR use. Short-term The research utilized a new, patented methodology designed to stimulate a significant production of VSCs in the mouth, creating a severe halitosis condition. In such testing, a subject is administered a specified amount of a solution containing cysteine, an amino acid that acts as a immediate food source (substrate) for Gram-negative anaerobic bacteria. The by-product of this bacterial metabolism is hydrogen sulfide, the most prevalent component of VSCs and shown to correlate with the halitosis condition. The more malodor producing bacteria there are in the mouth, the more the amount of VSC produced and the greater the halitosis severity. The subject's breath is recorded on a Halimeter, a gas analysis instrument that measures VSC levels in parts per billion. As a first step, the subject's baseline halitosis level is measured. Subjects then rinse with the cysteine solution for 30 seconds and the VSCs are measured immediately in parts per billion (ppb). In each of these tests, the VSC level following the cysteine rinse often exceeds 1500 ppb. The results with a water control are shown in Figure 1. Click to view larger size     Previous Page    Next Page Cover; Page 1 2 3 4 5