2016
DOI: 10.1098/rsfs.2015.0109
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Cutting food in terrestrial carnivores and herbivores

Abstract: Insects and mammals cut their food up into small pieces to facilitate ingestion and chemical digestion. Teeth and jaws act as cutting tools, but, unlike engineering tools designed for a specific purpose, must generally cope with substantial variation in food properties and work at many scales. Knowing how teeth and jaws work effectively requires an understanding of the cutting on the edges and the mechanisms that remove cut material. Variability and heterogeneity of diet properties are not well known, and, for… Show more

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Cited by 10 publications
(7 citation statements)
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“…This is the only biomechanical parameter we measured where one model was superior regardless of food item stiffness. The damage inflicted to a food item may be easier for selection to act upon because it has a direct relationship to the amount of useable energy that can be extracted from the food item [16,34,35]. The transition to complex teeth improved the ability to inflict damage on a food item that transcends the biomechanical variables we measured here.…”
Section: Discussionmentioning
confidence: 86%
“…This is the only biomechanical parameter we measured where one model was superior regardless of food item stiffness. The damage inflicted to a food item may be easier for selection to act upon because it has a direct relationship to the amount of useable energy that can be extracted from the food item [16,34,35]. The transition to complex teeth improved the ability to inflict damage on a food item that transcends the biomechanical variables we measured here.…”
Section: Discussionmentioning
confidence: 86%
“…Similar OEC is seen in specialized grazing bovids, such as Bos (Bovini), Hippotragus (Hippotragini), and Connochaetes (Alcelaphini). For mechanical reasons, OEC can only be a feature of teeth that have a flat occlusal surface, and Sanson (2016) considers that this dental pattern is related to food manipulation on this surface. A flat occlusal surface in bovids is seen only among grazers, while it is a characteristic feature of the Equinae, even though other dental parameters (microwear, mesowear, hypsodonty index) indicate that many of these species were not grazers (especially among the Hipparionini).…”
Section: Discussionmentioning
confidence: 99%
“…There is little evidence to support the fundamental assumption that grass is intrinsically tougher than nongrass diets. The limited data we have suggest that grass toughness falls within and at the lower part of the range of dicotyledonous leaf toughness ( 7 ). The complex enamel ridges in opposing upper and lower molars are conventionally thought of as providing more cutting actions when the ridges meet during chewing and are somehow more effective, but as noted, browse can be tougher and more fibrous.…”
mentioning
confidence: 89%