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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Science Ltd
    Journal of oral rehabilitation 30 (2003), S. 0 
    ISSN: 1365-2842
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: summary  The present study applied a standardized test food of known hardness to evaluate the biting performance of 20 female patients who had pain mainly in the masseter muscle during palpation. Another 20 women of a similar age group who were pain-free during examination served as controls. Electromyograms (EMG) of the masseter and sternocleidomastoid (SCM) muscles and the jaw position were recorded and measured when the subjects were biting through two types of test foods with known hardness (hard type, 20 kg hardness and extra-hard type, 60 kg hardness). Pressure-pain-threshold (PPT) values of both the patients and the normal subjects were obtained with an algometer. It was found that the PPT of the patients with pain was significantly lower and that the extra-hard food took more masseter muscle activity and more working side jaw movement in both the pain and the normal groups. During both hard and extra-hard food biting, a significantly longer duration of masseter muscle activity was found in pain patients while the total muscle activity was not significantly stronger. Strong correlation existed between SCM and masseter muscle activity during both hard and extra-hard food biting in the patient group, while such correlation was very weak in the normal group. In conclusion, painful masseter muscles required longer masseter and SCM muscle contraction time for breaking through a hard food of 20 kg and more, and co-activation of SCM and masseter muscles existed and was more evident when the food was harder or the pain was more severe.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Science Ltd
    Journal of oral rehabilitation 26 (1999), S. 0 
    ISSN: 1365-2842
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Human masseter muscle is the main power source used for crushing or grinding the foods. Its size is regarded as an determining factor of chewing force and function. A system of measuring the masseter muscle volume from MR images was developed in this study. For a better understanding of the masseter muscle function, a standardized test-food developed in our laboratory was used. Twelve male subjects having complete dentition and healthy masticatory function were used to chew the test-foods. The EMG muscle activity of the masseter muscle during breaking and chewing the test-foods was observed. It was found that the muscle volume was positively related to the body size. The increase of the muscle activity during breaking and chewing was almost parallel to the increase of the test-food hardness, and the increase was mostly in the duration of muscle contraction. It was concluded that the measurement of masseter muscle volume is possible, and our test-foods can be used for chewing function examination with high reliability. Within a certain level of hardness, harder food requires longer muscle contraction time instead of stronger muscle force to break and chew the food.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of oral rehabilitation 23 (1996), S. 0 
    ISSN: 1365-2842
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: SUMMARY Sugar and agar balls containing barium were made for the fluoroscopic observation of the bolus position during habitual side chewing in 13 adult males (aged from 20 to 28 years) who had a complete dentition and healthy masticatory system. The test foods had constant size, shape, weight and known hardness, i.e. type 1, 20 kg; type 2, 40 kg; type 3, 1.0 kg and type 4, 0.5 kg. These four types of test foods were chewed randomly in a fluoroscopic room. The jaw separation distance and the bolus position during first bite and crushing bite were observed. The influence of the chewing order of four types of test foods on the bolus position was also recorded. It was found that both hard and soft test foods were most often crushed at the first molar area, and the separation distance during the crushing bite was only slightly wider than the diameter of the food. The first bite jaw separation distance for hard food chewing was significantly wider than soft food chewing and the later in the chewing order the wider the separation distance. The effect of chewing order was not significant on the position and jaw separation distance of the crushing bite.
    Type of Medium: Electronic Resource
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