Variations in oral temperature

Abstract

This study investigated the temperature of healthy oral mucosa and underlying bone. Using a fine thermocouple and digital thermometer, four groups of temperatures were measured: (i) adjacent to unerupted third molars before and after surgical removal (n = 51); (ii) at the same site in patients not undergoing surgery (n = 30); and (iii) at the buccal incisor mucosa (n = 30). In each group sublingual temperatures were measured in order to calculate the temperature differential between measurement site and sublingual temperature to compensate for variations between sites and individuals. In the final group (iv) (n = 10) sublingual temperature was recorded in a closed mouth. Mean alveolar bone temperature was 5 degrees C cooler than overlying mucosa, and mean post-operative mucosal temperature was some 2.5 degrees C cooler than before operation (t = 2.32, P < 0.001). Sublingual temperature, in a closed mouth, remained relatively constant. In an open mouth, in both anterior and posterior regions, there were statistically significant decreases in sublingual temperature and in mucosal temperature differentials. Significant differences were also found between temperature differentials calculated using sublingual temperature measured at baseline and after 10 min. This indicates that sublingual temperature should be measured just prior to measuring a mucosal site.

Transition temperature range of thermally activated nickel-titanium archwires

“…However, experimental studies adopt temperatures between 35°C to 37°C to reproduce the oral environment 1,17,25 , considering a room temperature around 25°C 1 .…”

Torsional superelasticity of NiTi archwires

“…The wire sample was divided into three subsamples; thus, 10 specimens of each wire type were tested, respectively, at 20uC, 35uC, and 55uC. A temperature of 35uC is supposed to represent the average intraoral temperature, 38,39 whereas 55uC corresponds to an intake of a hot beverage. [40][41][42] Unloading parameters were defined on the deactivation curves according to the methodology described by Segner and Ibne 43 and Meling and Ødegaard (Figure 4).…”

“…Hot beverage intakes induce transient temperatures in the range of 52uC to 68uC, [39][40][41][42] whereas average oral temperature is around 34uC 41 to 35uC. 38,39 On the other hand, cold drinks can induce oral temperatures as low as 5uC to 9uC. 39,40,42 As a consequence of hot or cold liquid intake, the oral cavity suddenly reaches these extreme values, and then recovers its average temperature in an exponential way after 10 to 15 minutes.…”

Temperatures in and around mandibular fractures

“…For head and neck tissues surprisingly little has been reported. The surface of mandibular bone is cooler than the overlying mucosa (Volchansky & Cleaton‐Jones, 1987; Volchansky & Cleaton‐Jones 1994) probably due to differences in their vascularity, and the thermal conductivity of bone is much less than that of blood (Muller & Raab, 1990). If surgery is performed on oral mucosa, the temperature within the first 10 min is lower than at baseline, also probably due to diminished vascularity.…”

“…If surgery is performed on oral mucosa, the temperature within the first 10 min is lower than at baseline, also probably due to diminished vascularity. (Volchansky & Cleaton‐Jones, 1994).…”