咀嚼效率與功能性咬合面積相關關係之研究
Date Issued
2002
Date
2002
Author(s)
蕭裕源
DOI
902314B002341
Abstract
The chewing efficiency of hard food
mastication had been studied in our previous
projects. However, that of soft food chewing
has not been intensively studied. The
purpose of this study was to apply a
hydroxyapatite crystals containing chewing
gum to observe the chewing efficiency of
soft food in human subjects.
Twenty young subjects (10 males and
10 females, aged from 20 to 29 years old)
having complete dentition and healthy
TMJ and facial muscles were observed.
2
They were asked to chew an HA containing
chewing gum block 10, 15, 20, 25, and 30
times. The gum boluses were then frozen
and sectioned and the distribution the HA in
a bolus section was observed and compared.
Another 20 subjects having missing one or
two posterior teeth in one guardant were
also observed for comparison.
It was found that difference in occlusal
contact area was not related to the chewing
side of preference, although the biting force
was better at side of preference. The
masseter muscle EMG was not significantly
related to occlusal surface area in both
complete and incomplete dentitions.
However, temporalis EMG was higher in
complete dentition side (p<0.05).
Increase of HA homogeneity was
related to the increase of chewing stroke
number before 25 chewing strokes. In 30th
chewing stroke, no more increase of HA
homogeneity was found. The difference in
chewing efficiency between complete and
incomplete dentition was evident (p<0.05)
before 25 chewing strokes. The occlusal
contact area had minor significant
correlation with chewing efficiency in
incomplete dentition group while not in
complete dentition group. Based on those
findings, it can be concluded that chewing
gum chewing efficiency was not affected by
occlusal contact area when there is no
missing tooth. The mixing ability of a
subject on chewing gum is basically related
to the tongue, cheek and lip manipulation
ability instead of powerful chewing strokes
on wide occlusal tables.
Subjects
Chewing gum chewing
Chewing efficiency
bite force
occlusalcontact area
EMG
SDGs
Publisher
臺北市：國立臺灣大學醫學院口腔生物科學研究所
Type
journal article
File(s)![Thumbnail Image]()
Loading...
Name
902314B002341.pdf
Size
655.43 KB
Format
Adobe PDF
Checksum
(MD5):609b9967594ad7f38cfcb94f2ab09c15