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Oral tactility during chewing
Author(s) -
OWALL BENGT
Publication year - 1970
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1111/j.1600-0722.1970.tb02093.x
Subject(s) - dentures , dentistry , significant difference , medicine , orthodontics
— A method for testing oral tactility during chewing is described. Steel balls of a size varying from 0.2 mm to 2.0 mm in diameter, with a difference of 0.1 mm between consecutive sizes, were incorporated in test pieces of a food product, such as peanuts, cheese, and popcorn. The tactility threshold was determined by giving the subject pieces of food containing steel balls of successively increasing diameter. The method was tried on 10 persons with natural teeth and 10 wearers of complete dentures. The results of the test proved reproducible and a highly significant difference in oral tactility was found between the group of persons with natural teeth and the group of denture wearers.