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Questions

Please answer the questions by ticking the respective box.

1. Anaerobic bacteria digest proteins into:

a)

carbohydrates

b)

fats

c)

vitamins

d)

amino acids

2. In cases of halitophobia, patients are referred:

a)

for professional periodontal therapy

b)

for pharmacological treatment

c)

to a clinical psychologist

d)

for management of possible systemic sources

3. Which of the following is a subjective measurement of halitosis?

a)

organoleptic method

b)

gas chromatography

c)

Halimeter^®

d)

all of the above

4. In most cases, halitosis originates

a)

in the stomach

b)

in the mouth

c)

from systemic disease

d)

in the nasal or paranasal region

5. In a clinical study on meridol^® HALITOSIS mouthrinse (Wigger-Alberti et al. 2010), there were detected:

a)

significantly reduced bacterial loads in saliva

b)

comparable results with 0.2% chlorhexidine mouthrinse

c)

significantly decreased organoleptic ratings of mouth air

d)

all of the above

6. Halitosis-related bacteria digest proteins from:

a)

saliva debris

b)

epithelial cells

c)

food residues

d)

all of the above

7. Chlorhexidine digluconate has an antibacterial effect due to:

a)

its deposition in the bacterial membrane causing destabilisation

b)

its affinity with sulphur

c)

its neutralization of VSCs

d)

all of the above

8. The amino acid methionine is broken down into which volatile sulphur compound (VSC)?

a)

hydrogen sulphide

b)

carbonyl sulphide

c)

methyl mercaptan

d)

dimethyl sulphide

9. Binding of sulphide ions by zinc:

a)

is very weak

b)

is very strong

c)

is inhibited by VSCs

d)

does not occur in the oral cavity

10. The most widely used metal ion used for the prevention of oral malodour is:

a)

copper

b)

tin

c)

zinc

d)

iron

After having answered all questions, you can start the automated evaluation
by clicking on "Evaluation".