Aim The purpose of this study is to compare the effects of the two clutches on recording the condylar movement. Methodology Ten subjects （6 women,4 men; mean age 25.4 years） participated in the study. The mandibular...Aim The purpose of this study is to compare the effects of the two clutches on recording the condylar movement. Methodology Ten subjects （6 women,4 men; mean age 25.4 years） participated in the study. The mandibular move-ment,sagittal condylar inclination angle,and transversal condylar inclination angle of each subject were recorded with the CADIAX？ using the two clutches,respectively. The characteristics of the tracings of the protrusion,opening,and mediotrusion were analyzed with the t-test statistics at α = 0.05 level. The Kappa values were calculated for an assessment of the congruence of the tracings. Results The results showed that the contour,direction,and dimension of the tracings in the two clutches were approxi-mately same,but the tracings determined by the functional occlusal clutch were more regular and congruent. In the group segment recorded with the tray clutch,opening/ closing paths of one subject showed crossed and time curves of three subjects appeared peak-like changes of velocity,but none were statistically different （P0.05）. Conclusion The research suggests that the functional occlusal clutch should be preferred in the evaluation of the mandibular function,as the tracings with the tray clutch are more likely to produce false positive results.展开更多
The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food...The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent;it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.展开更多
文摘Aim The purpose of this study is to compare the effects of the two clutches on recording the condylar movement. Methodology Ten subjects （6 women,4 men; mean age 25.4 years） participated in the study. The mandibular move-ment,sagittal condylar inclination angle,and transversal condylar inclination angle of each subject were recorded with the CADIAX？ using the two clutches,respectively. The characteristics of the tracings of the protrusion,opening,and mediotrusion were analyzed with the t-test statistics at α = 0.05 level. The Kappa values were calculated for an assessment of the congruence of the tracings. Results The results showed that the contour,direction,and dimension of the tracings in the two clutches were approxi-mately same,but the tracings determined by the functional occlusal clutch were more regular and congruent. In the group segment recorded with the tray clutch,opening/ closing paths of one subject showed crossed and time curves of three subjects appeared peak-like changes of velocity,but none were statistically different （P0.05）. Conclusion The research suggests that the functional occlusal clutch should be preferred in the evaluation of the mandibular function,as the tracings with the tray clutch are more likely to produce false positive results.
文摘The aim of this paper is to describe the possibilities of analyzing human mastication. The development of a standardized food model is presented. Based on the findings of a systematic literature search an elastic food model was created with the aim of standardizing size and elastic properties. Three different eatable jellied products were chosen, created by a changing of the amount of gelatin (260 Blooms) related to the total mass of the standard jellied food. The different hardness were classified in soft, medium and hard, flavored identically, but stained with different colors: soft-green, medium-yellow, hard-red. A cylindrical form was chosen with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was created. The condylographic data off several patients are described in details to demonstrate the possible clinical implementation. The newly developed standard food model (SFM) showed the capability to serve in experimental settings to analyze human mastication, although only a few patients have been examined. In addition, strength and size of the newly developed SFM load the masticatory system in an extent;it should be possible to disclose subclinical symptoms of patients within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by this new method. The condylographic data created by a standardized protocol should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.
