咀嚼機能評価のための米飯咀嚼に関する研究  [in Japanese] A Study on the Mastication of Steamed Rice for Evaluation of Masticatory Function  [in Japanese]

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Author(s)

    • 今井 敦子 IMAI Atsuko
    • 大阪歯科大学大学院歯学研究科歯科補綴学専攻 Osaka Dental University, Graduate School. Major in Prosthodontics

Abstract

The purpose of the present study was to investigate mastication of steamed rice as the end point for evaluation of masticatory function. Tongue motion was simultaneously recorded with the mandibular movement and EMGs of anterior and posterior temporal and masseter muscles. Observations of masticatory function were the recording of tongue motion with B-mode ultrasonographic image in the median sagittal plane of the mandible, the relationship between tongue and mandible motionsand the cooperation of tongue and mandible motions and EMGs of masticatory muscles.<BR>Traces showed two phases, the sorting out (SO) and bolus formation (BF) phases, observed during mastication. Efficient masticatory function corresponded with the change of food texture in the progress of mastication. Their motion andthe EMGs were changed according to the patterns and rhythms and automatically regulated. The function enabled evaluation by recognition of SO and BF phases during mastication of steamed rice.

Journal

  • Nihon Hotetsu Shika Gakkai Zasshi

    Nihon Hotetsu Shika Gakkai Zasshi 42(1), 147-156, 1998-02-01

    Japan Prosthodontic Society

References:  35

Cited by:  18

Codes

  • NII Article ID (NAID)
    10008168739
  • 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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