The aim of this study was to develop an objective evaluation system for the masticatory function. This system used paraffin wax cubes as a test food, which had six red- and green-coloured layers so that each of the six surfaces showed a pseudo-checkered pattern. A total of 100 paraffin cubes were chewed by 37 subjects and the images of these samples were captured and analysed using a digital image analyzer. With regard to the colour and the shape of each sample, five parameters were obtained. Furthermore, an independent examiner graded the degree of colour mixing in the chewed samples into three groups (poor, medium and good) by visual inspection. A discriminant analysis was performed using the five variables as predictors of two groups (good and poor). Mixing Ability Index (MAI) was calculated from the discriminant function and using this index, 97% of the samples from these two groups were classified correctly. This system needed only a few minutes to complete and is easy to use. Therefore, it has high potentials for clinical use.
The objective of the study was to assess validity and reliability of a newly developed method for evaluating mixing ability of masticatory function. A two-coloured paraffin wax cube was used as a test food in the mixing ability test. Eleven full dentate and 33 denture wearers participated in the validity assessment. They were divided into three groups according to their dental state. Validity was assessed by the Spearman's coefficient of correlations between the mixing ability test and the sieving method used as a 'gold standard' test of the masticatory performance. The subjects were asked to masticate the test foods for 5, 7, 10, 15, 20 and 30 strokes in each test. Significant correlations (P < 0.001) were obtained in natural dentition group (r(s) = 0.66), in denture-natural dentition group (r(s) = 0.72) and in denture-denture group (r(s) = 0.56). In the reliability assessment, three full dentate subjects were asked to repeat the mixing ability test a number of times. The intraclass correlation coefficients were 0.94 in interexaminer consistency, 0.98 in intra-examiner consistency, 0.89 in test-retest consistency and 0.99 in measuring consistency. These results indicated that the mixing ability test had the validity and the reliability for evaluation of the masticatory performance.
The aim of this study was to clarify the influence of working side contacts for masticatory function for a distal extension removable partial denture. Five subjects who had edentulous arches from second premolar to second molar opposing natural teeth participated. Working side contacts were altered by using three types of artificial teeth attached to the denture base. A-form teeth made contact with opposite teeth while acting as the working side in a lateral excursion. The cusp angles of B- and C-form teeth were decreased by 10 degrees and 20 degrees, respectively compared with A-form teeth. B-and C-form teeth discluded with opposite teeth on the working side. Subjects were asked to perform two kinds of masticatory performance test. Obtained data were evaluated by the repeated-measures anova and the Tukey test for multiple comparisons. Results revealed that there was a significant difference (P=0.001) in the three types of teeth in the mixing ability test and the value of A-form teeth was statistically less value than those of the other teeth. However, there was no significant difference in the comminuting ability test. These results suggested that working side contacts between artificial teeth and opposite natural teeth influenced mixing ability, but not comminuting ability.
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