咀爵運動の機能的分析 : 安定性の評価のための被験食品の検索 The Analysis of Masticatory Movements : Searching for a Test Food for Evaluating Stability

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著者

    • 千綿 一郎 CHIWATA Ichiro
    • 日本歯科大学歯学部歯科補綴学第1講座 Department of Partial and Complete Denture, The Nippon Dental University, School of Dentistry at Tokyo
    • 志賀 博 SHIGA Hiroshi
    • 日本歯科大学歯学部歯科補綴学第1講座 Department of Partial and Complete Denture, The Nippon Dental University, School of Dentistry at Tokyo
    • 小林 義典 KOBAYASHI Yoshinori
    • 日本歯科大学歯学部歯科補綴学第1講座 Department of Partial and Complete Denture, The Nippon Dental University, School of Dentistry at Tokyo

抄録

In order to find the most suitable food for objectively evaluating the stability of masticatory movement, the stability of masticatory rhythm and path of 30 healthy subjects chewing boiled fish paste, chewing gum, gumi-jelly, and peanuts were compared. As a result, it was found that out of the four types of food tested chewing gum had the smallest coefficient of variation values for cycle, occluding, closing and opening times and there was a statistically significant difference between chewing gum and the other three types of food. Further more, it was found that chewing gum had the smallest SD/OD (standard deviation/amount of opening) for lateral component of opening time, lateral component of closing time, and vertical component. Further, from all these indicators it was found that gumi-jelly was the second best indicator. The results suggested that the best type of food for objectively evaluating the stability of masticatory rhythm and path was chewing gum and the next best type of food was gumi-jelly.

収録刊行物

  • 日本補綴歯科學會雜誌 = The journal of the Japan Prosthodontic Society

    日本補綴歯科學會雜誌 = The journal of the Japan Prosthodontic Society 42(5), 857-866, 1998-10-10

    社団法人 日本補綴歯科学会

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被引用文献:  17件中 1-17件 を表示

各種コード

  • NII論文ID(NAID)
    10008171104
  • NII書誌ID(NCID)
    AN00197911
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    03895386
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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