New method for determining surface roughness of tongue

Abstract

Objective: The degree of atrophy of the lingual papillae in elderly individuals was evaluated using a quantitative method. Subjects and methods: One hundred and eighty-two subjects living in nursing homes and 20 healthy adults as controls were studied. To express the degree of atrophy of the lingual papillae quantitatively, lingual surface roughness was determined by taking an impression with silicone dental material. Based on the impressions obtained from the elderly subjects, they were classified by three expert dentists into three groups: Normal, Smooth and Rough. The same determinations were also performed in the 20 healthy controls and compared with 38 of the elderly subjects who had agreement from all of the experts and without the presence of fissures (Normal, n = 6; Smooth, n = 12; Rough, n = 20). Results: The roughness average value for the controls was 65.0 lm, while that for the elderly subjects in the Normal, Smooth and Rough groups was 73.9 lm, 42.2 lm and 94.1 lm, respectively, which were significantly different. Conclusion:The present results indicate that the present technique of obtaining an impression of the tongue surface is simple and reliable for routine evaluation and quantification of the degree of atrophy as well as morphology of the lingual papillae.

Measurement of lubricating properties in a tribosystem with different surface roughness

“…Physical methods, mainly bulk rheology, are used to mimic in-mouth processes while consuming and to predict creamy perception (Janhøj, Petersen, Frøst, & Ipsen, 2006;Jellema, Janssen, Terpstra, de Wijk, & Smilde, 2005;Skriver, Holstborg, & Qvist, 1999). As recently shown, a good correlation was found between the sensory attribute creaminess of yoghurt systems and physical parameters derived from viscometry and frequency sweep curves, and Posthumus funnel (Torres, Janhøj, Mikkelsen, & Ipsen, 2011). Studying solely rheological behaviour often fails to give an adequate description of sensory sensation, particularly of creamy ones, due to the complexity of oral processing.…”

“…To perform tribological measurements, different approaches have been carried out. Some researchers followed the idea to match the properties of a human tongueepalate tribosystem by applying oral tissue such as pigs' tongue (Dresselhuis et al, 2008), by using a rubber band (De Wijk & Prinz, 2005;Tieu & Kosasih, 2007), or silicone samples with well-defined surface structures (Ranc, Servais, Chauvy, Debaud, & Mischler; to simulate tongue roughness properties. Other authors used a rheometer for performing tribological tests of food samples (Goh et al, 2010;Heyer & Läuger, 2009).…”

Using ultrasound to characterize the tongue-food interface: An in vitro study examining the impact of surface roughness and lubrication

“…As a consequence, the apparent reflection coefficients for R 1 β 1 and R 1 β 2 were helpful in evaluating the impact of β. Prior research has revealed that the R a mean observed for real tongues ranges between 40 and 100 µm, which shows that R 1 β 1 and R 1 β 2 displayed physiological relevant values [48].…”

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

“…Surface roughness profile in terms average peak height (R a ) and correlation length (peak width, β) was 103 ± 3 μm and 429 ± 63 μm respectively. For the human tongue, average peak height appears to be 42.5–101.4 μm ( Uemori et al, 2012 ), while peak width appears to be 355–878 μm ( Andablo-Reyes et al, 2020 ).…”