頬側咬頭間隙量が負担圧分布に及ぼす影響 : シミュレータによる検討  [in Japanese] Influence of Buccal Interocclusal Distance on the Pressure Distribution : In Vitro Study  [in Japanese]

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Author(s)

    • 大栗 孝文 OHGURI Takafumi
    • 徳島大学歯学部歯科補綴学第一講座 Department of Removable Prosthodontics, The University of Tokushima, School of Dentistry
    • 河野 文昭 KAWANO Fumiaki
    • 徳島大学歯学部歯科補綴学第一講座 Department of Removable Prosthodontics, The University of Tokushima, School of Dentistry
    • 市川 哲雄 ICHIKAWA Tetsuo
    • 徳島大学歯学部歯科補綴学第一講座 Department of Removable Prosthodontics, The University of Tokushima, School of Dentistry
    • 松本 直之 MATSUMOTO Naoyuki
    • 徳島大学歯学部歯科補綴学第一講座 Department of Removable Prosthodontics, The University of Tokushima, School of Dentistry

Abstract

Various types of occlusal scheme have been developed for a complete denture. Some investigators recommended lingualized occlusion as the scheme of occlusion for acomplete denture, but how to determine the buccal interocclusal distance in lingualized occlusion isunclear. The purpose of this study was to investigate the influence of the buccal interocclusal distance in lingualized occlusion on the pressure distribution under a complete denture. In this study, eight pressure transducers were placed in the basal surface of a mandibular denture. The pressure distribution under a complete denture and the required force were recorded when crushing three different foods: kamaboko, carrot, and peanuts.<BR>The results were as follows:<BR>1. The required force for crushing all test foods decreased as the buccal interocclusal distance increased.<BR>2. During the food crushing tests the positive pressure values were observed mainly on the working side and the positive pressure values decreased as the buccal interocclusal distance increased.<BR>3. The negative pressure values were observed on the non-working side, and the negative pressure values decreased as the buccal interocclusal distance increased.<BR>4. The required force for crushing test foods and the pressure applied to supporting tissues greatly decreased when crushing hard foods.

Journal

  • Nihon Hotetsu Shika Gakkai Zasshi

    Nihon Hotetsu Shika Gakkai Zasshi 44(3), 394-402, 2000-06-10

    Japan Prosthodontic Society

References:  50

Cited by:  11

Codes

  • NII Article ID (NAID)
    10008155761
  • NII NACSIS-CAT ID (NCID)
    AN00197911
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    03895386
  • Data Source
    CJP  CJPref  J-STAGE 
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