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Forces required by complete dentures for penetrating food in simulated function
Author(s) -
EERIKÄINEN E.,
KÖNÖNEN M.
Publication year - 1987
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.1365-2842.1987.tb00757.x
Subject(s) - dentures , penetration (warfare) , food science , bite force quotient , dentistry , orthodontics , mathematics , chemistry , medicine , operations research
Summary Forces required by complete dentures for penetrating some commonly used food items were measured experimentally. These forces were compared with the maximal bite forces of twenty‐seven complete denture wearers. Food items that required the greatest forces in direct closure were rye bread (167 N), raw carrot (118 N), boiled meat (80 N), and raw cabbage (74 N). Raw carrot and raw cabbage required the greatest force in straight incision (39 N and 33 N, respectively). Simulated laterotrusion aided most in the penetration of rye bread and boiled meat. The penetration forces in simulated conditions were high compared with the maximal bite forces of the complete denture wearers.