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Variations in the particles produced at the end of mastication in subjects with different types of dentition
Author(s) -
JIFFRY M. T. M.
Publication year - 1983
Publication title -
journal of oral rehabilitation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 93
eISSN - 1365-2842
pISSN - 0305-182X
DOI - 10.1111/j.1365-2842.1983.tb00131.x
Subject(s) - mastication , dentition , orthodontics , dentistry , composition (language) , medicine , materials science , art , literature
Summary The final composition of the size of particles of food or the swallowable composition (SC) has been investigated in subjects with different types of dentition. A convenient mouthful of hard‐baked soya beans was masticated and thereafter the bolus was dried, sieved and weighed. Full denture wearers prepared a SC with a mode value around 4000 μm whereas subjects with mixed dentition prepared a SC with a mode value around 2000 μm. Subjects with partial dentition produced wide variations in the SC. To produce a SC which is usually swallowed by a particular subject the quantity of masticated food should bear an optimum ratio to the area of the healthy oral tissues.