The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food...The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent;it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.展开更多
目的:探讨后牙锁[牙合]牙位、锁[牙合]牙数与颞下颌关节紊乱病的相关性。方法:收集颞下颌关节疾患伴后牙锁[牙合]患者77例,统计锁[牙合]发生牙位、牙数等,通过SPSS 21.0统计软件分析数据。结果:骨关节病的发生与磨牙锁[牙合]有显著的相...目的:探讨后牙锁[牙合]牙位、锁[牙合]牙数与颞下颌关节紊乱病的相关性。方法:收集颞下颌关节疾患伴后牙锁[牙合]患者77例,统计锁[牙合]发生牙位、牙数等,通过SPSS 21.0统计软件分析数据。结果:骨关节病的发生与磨牙锁[牙合]有显著的相关性( P =0.02);第二、三磨牙锁牙合较第一前磨牙锁[牙合]引起的骨关节病均有显著的相关性( P <0.05);后牙锁[牙合]牙数多者与骨关节病的发生显著相关( P =0.03)。结论:锁[牙合]发生的牙位越后,锁[牙合]牙数越多者,与骨关节病的发生越密切相关。展开更多
文摘The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent;it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.
文摘目的:探讨后牙锁[牙合]牙位、锁[牙合]牙数与颞下颌关节紊乱病的相关性。方法:收集颞下颌关节疾患伴后牙锁[牙合]患者77例,统计锁[牙合]发生牙位、牙数等,通过SPSS 21.0统计软件分析数据。结果:骨关节病的发生与磨牙锁[牙合]有显著的相关性( P =0.02);第二、三磨牙锁牙合较第一前磨牙锁[牙合]引起的骨关节病均有显著的相关性( P <0.05);后牙锁[牙合]牙数多者与骨关节病的发生显著相关( P =0.03)。结论:锁[牙合]发生的牙位越后,锁[牙合]牙数越多者,与骨关节病的发生越密切相关。
