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Halitosis

Halitosis can be, in general, caused by the bacterial particle decomposition of foods, cells, blood and some components of the saliva. In this way, 90% of the halitosis causes are originated in the mouth. As the chemical proteins and other agents in these materials are disturbed in simpler components like amino acids and peptides, many volatile substances (fatty acids and component of sulfide) related to their decomposition take place. Among them we can mention propiónico acid (scent of the vomit), butyric acid (scent of mantequilla makes rancid or putrid meat), valérico acid, acetone, acetilaldehído, ethanol, propanol and diacil.

Other products of decomposition can happen to comprise of the metabolic routes of the bacteria in the mouth that are unfolded themselves in volatile compounds. This it is particularly the case of amino acids that contain sulfide, like metionina, cisteína and cistina. The volatile sulfuric compounds (csvs) resulting, like sulfide of hydrogen, mercaptano of methyl, sulfide of dimetilo and other chemical substances (cadaverina and putrescina, fétidas diaminas), are, partly, people in charge by the scent which the patients with halitosis complain (or people next to them). In the air of the human mouth 400 volatile compounds have been detected about. One has been which they are more than the 300 buccal bacteria that cause the detectable concentrations of csvs associated with the halitosis, with more than 80% of species of subgingival plate only.


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