総義歯における人工臼歯の咬合面形態の相違による咀嚼力および咬合力について : 第4報 削合について
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概要
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We are going to come an advanced aged society, I guess that the requirement of Gerodontic services corresponded to the old age people is elevated to high position. In this situation, the full denture prosthodontics will be occupied essential position on the elevation of oldages masticatory function. It has been considerd that the vertical dimention, artificial teeth arrengement, occlusal types and forms and sizes of denture bases are the significant factors, which have direct effect masticatory function of full denture wearers. Several authors have made a study of the aspects of artificial molar teeth since oid times. And in our laboratory other authors studied on the masticatory function of the 30 degree, 0 degree, 20 degree cusp artificial posterior teeth, and lingual bladed teeth. However, there are not the study about the effect to masticatory function by difference of grinding pattern on occlusal adjustment, the key procedure of full denture service. In this study, the author analyzed and investigated about that the biting forces masticatory forces, the electromyography of masseter and temporalis and the number of masticatory times, the full denture with occlusal aspects of artificial molar teeth added excessive grinding pattern. The outline of the discussion about theses studies as follows ; 1. The biting forces in upper first molars are about 7-15 kg in the several occlusal position. 2. The masticatory forces in various foods (peanuts, ham and pickled radish (Takuan)) were about 6-11 kg, and were larger and constance value in the 2nd 4th period through the masticating periods. And antagonistic forces in swallowing period was smaller. The duration of masticating forces was smaller in 3rd period by peanuts and ham, and 2nd period by pickled radish than the other periods, the interval was smaller in 2nd period by peanuts and ham, and 3rd period by pickled radish, the term was smaller in 2nd period by peanuts and ham, and 3rd period by pickled radish, and the ratio of the duration during electric discharge period was smaller in 5th period by all foods. 3. Concering the masticatory rythum in various foods, the duration was smaller in 2nd period by peanuts and 3rd period in ham and pickled radish, the interval was smaller in 2nd period by peanuts and ham and 3rd period by pickled radish, the term was smaller in 2nd period by peanuts and 3rd period by ham and pickled radish, and the ratio of the duration during electric discharge period was smaller in 5th period by all feeds. Among foods, the pickled radish was smaller than the other foods in the duration, interval and the term, and the ham was smaller in the ratio of the duration during electric discharge period. 4. The integrated masticatory forces in various foods was larger in 3rd period. Among foods, the pickled radish was larger. The number of masticatory times was mors in pickled radish. 5. The activities of masticatory muscles in masticating various foods wsa smaller in 1st and 5th period, and the activities of masticatory muscles in swallowing period was larger than the masticating period. Among foods, peanuts was smaller. 6. The activities of masticatory muscles which were needed for the integrated masticatory force unit in various foods was smaller in 5th period. Among foods, peanuts was smaller. 7. It was established on the necessity that the grinding performed on occlusal adjustment of full denture,is not done to excess and accords to the mandibular movement peculiar to each patients and is done properly, from these studies.
- 日本補綴歯科学会の論文
- 1982-04-01
著者
関連論文
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