Determination of tangential and normal components of oral forces

Abstract

Oral forces applied to human teeth during biting and mastication are normally described in the literature only in terms of their axial components. The purpose of this study was to fully determine the spatial characteristics of the oral resultant force – its normal and tangential components - for a given individual. A load cell was especially manufactured to measure oral force and was temporarily implanted as a prosthetic device in the dental arch of a volunteer, replacing his missing upper first molar. The mastication and occlusion tests were carried out in such a way the cell should withstand the loads applied to the molar, and its state of strain was recorded by strain gauges attached to it. Based on the results of these tests and using balance equations, normal and tangential components of the resultant oral force were determined. For direct occlusion, without interposition any obstacle between cusps, a peak normal force of 135 N was recorded simultaneously to a tangential force of 44 N. For mastication of biscuits, a peak normal force of 133 N and a tangential force of 39 N were obtained.

Normal and friction forces between mucin and mucin–chitosan layers in absence and presence of SDS

“…For F load = 4 mN/m (assuming that the coated surfaces have approximately the same E and ν as bare mica and silica) the pressure ( P ) is about 40 MPa in absence of adhesion and 19 MPa for the system having the largest adhesion. These pressures are of the same magnitude as the pressures exerted on teeth during chewing [46], and an order of magnitude higher than in human joints [47].…”

Comparative in vitro evaluation of CAD/CAM vs conventional provisional crowns

“…It has been found that the produced force of a human is approximately 40 N during swallowing; 170–881 N during chewing nuts, and 39–788 N for corresponding mastication loads. In addition, this amount of force increases to optimum range from 200-540 N in the posterior (molar) region 5 , 18 , 24 . Therefore, these materials may not be able to withstand extreme occlusal forces in the oral environment.…”

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

“…The breakdown of food in the mouth begins with mastication, which contributes to physical forces generated by the occlusion of the teeth that change over time, of which maximum value can range from 39 to 800 N, depending on the food type (de Las Casas et al., 2007). Mastication drives the breakdown of the macroscopic structure of ingested solid food by the crushing and shearing action of the teeth to form a masticated mass, known as a food bolus (Brownlee et al., 2018).…”