Masticatory efficiency
作者:
S. JohanHans,
期刊:
Acta Odontologica Scandinavica
(Taylor Available online 1983)
卷期:
Volume 41,
issue 5
页码: 271-276
ISSN:0001-6357
年代: 1983
DOI:10.3109/00016358309162334
出版商: Taylor&Francis
关键词: Chewing efficiency;masticatory physiology
数据来源: Taylor
摘要:
One of the purposes of mastication is to break down the food and enlarge the area of food particles. A method is described by which the masticatory efficiency is estimated by calculating the area of a chewed test material, gelatin-hardened by formalin. When test pieces, after being chewed, are placed in a water-soluble dye, the dye will diffuse into the particles, and consequently the dye concentration in the surrounding solution will decrease. The concentration of the dye solution is read from a photometer. A close correlation was found between the gelatin particle area and the reduction of the dye solution concentration. The method will be applied in clinical studies.
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