https://scholars.lib.ntu.edu.tw/handle/123456789/162624
標題: | 咀嚼效率與功能性咬合面積相關關係之研究 | 作者: | 蕭裕源 | 關鍵字: | 口香糖咀嚼;咀嚼效率;咬力;咬合面積;肌電圖;Chewing gum chewing;Chewing efficiency;bite force;occlusalcontact area;EMG | 公開日期: | 2002 | 出版社: | 臺北市:國立臺灣大學醫學院口腔生物科學研究所 | 摘要: | 以咬合面積評估軟食之咀嚼效率 處理硬質食物咀嚼功能已於以前之研 究計畫中觀測完成,至於軟性食物之咀嚼 效率則尚未徹底研究過。本研究之目的即 在利用含氫氧磷石灰(HA)細粒之口香糖做 軟食之咀嚼效率之觀測。含HA 之口香糖經 咀嚼後HA 顆粒之分布均勻度應與咀嚼之 效率成正比。根據此觀點,以正常齒列而 無顎關節肌肉問題之年輕男女各10 人(年 齡自18 至25 歲)為對象,觀察咀嚼含HA 口香糖10 次,15 次,20 次,25 次及30 次之後口香糖食團切面在X 光照片上分布 均勻情形。另外以缺一至二顆大小臼齒之 無症狀同年齡及性別群者20 人做相同之 咀嚼測試以資對照。結果顯示咬合面積並 不因習慣側面有顯著差異,但與牙齒存在 數目有正相關。咬力之施出於習慣側較 強,男性之咬力明顯大於女性之咬力,但 咬肌之肌電圖表現上完整與不完整齒列之 差異不大也不與咬合面積有相關關係 (P>0.05),但不完整側之顳肌則明顯低於 完整側之顳肌肌電表現(P>0.05)。咀嚼效 率隨咀嚼次數而增高,但至25 嚼次後效率 之增加即不明顯。在25 嚼次以前,不完整 齒列者之咀嚼效率明顯低於完整齒列者。 咬力與咀嚼效率無正相關關係,完整齒列 者之咬合面積與其咀嚼效率無明顯相關 (r<0.13)但在不完整齒列者則相關性較 高(r=0.24,p<0.05)。咬力與咬合面積之 相關性甚高(完整齒列,r=0.42;不完整 齒列,r=0.42,p<0.05)。 根據以上發現,可以推論軟食如口香 糖者其咀嚼效率較不受咬合力及咬合面積 之影響,但缺牙則明顯減低咀嚼效率。可 見口香糖之咀嚼不需太多的施力與研磨, 但牙齒數所提供之研磨平台可因缺牙而減 少。咀嚼口香糖旨在混勻內含物,此功能 可能由舌及頰部之肌收縮負責,咬力施出 及較大咬合面積之咬合接觸則較無關聯。 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. |
URI: | http://ntur.lib.ntu.edu.tw//handle/246246/22659 | 其他識別: | 902314B002341 | Rights: | 國立臺灣大學醫學院口腔生物科學研究所 |
顯示於: | 口腔生物科學研究所 |
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902314B002341.pdf | 655.43 kB | Adobe PDF | 檢視/開啟 |
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