| Project/Area Number |
08672384
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
矯正・小児・社会系歯学
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| Research Institution | Meikai University |
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Principal Investigator |
WATANABE Shigeru Meikai Universitry School of Dentistry, Professor, 歯学部, 教授 (60113049)
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| Co-Investigator(Kenkyū-buntansha) |
SUSE Kenichi Meikai University, School of Dentistry Assistant, 歯学部, 助手 (70255040)
YOSHIMURA Yuzuru Meikai University, School of Dentistry, Assistant, 歯学部, 助手 (20230815)
SUZUKI Akira Meikai University, School of Dentistry, Assistant, 歯学部, 助手 (90275826)
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| Project Period (FY) |
1996 – 1997
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| Project Status |
Completed (Fiscal Year 1997)
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| Budget Amount *help |
¥2,200,000 (Direct Cost: ¥2,200,000)
Fiscal Year 1997: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1996: ¥1,400,000 (Direct Cost: ¥1,400,000)
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| Keywords | Saliva flow rate / Food mastication / Oral environment / Food debris / Salivary clearance / 唾液 / 食塊水分量 / 粉砕率 |
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| Research Abstract |
1).The six common foods were either (a) divided into the calculated bite-size normal portions, or (b) the portions were mashed. The subjects (20 of each gender) chewed the foods of type a in the normal way but, with type b, simply held the food between the palate and the dorsum of the tongue, with no masticatory movements (tasting). There were no differences in salivary flow rates due to gender and the mean flow rates were highest with cookies and lowest with rice. The response to tasting as a percentage of that to chewing was highest with cookies (94.3 (]SY.+-。[) 14.1%) and lowest with rice (73.5 (]SY.+-。[) 12.5%)
2).We determined the volume of food retained in the mouth after swallowing. The subjects (5 adults) chewed the foods normally and after sawa11owing swished mouth by 20 m1 water. we measured the dry weight of the rinced water and compaired with the dry weight of initial foods. the results were expressed as a percentage of the initial dry weight of foods. The highest was Cookie (l5.2%) and the lowest was sausage (1.8%). The others were as follow, fu-gashi 8.l%, kasutera 4.2%, rice 2.9%.
3).We eva1uated the effect of parotid saliva on the rate of salivary clearance in the upper posterior buccal region. The diffusant was 1 mol/l KCl in a 1.0% agarose matrix, placed in acrylic devices. The diffusion chambers which attached to the teeth by a fixed resin plate were taken from the mouth at selected time intervals and the gels transferred quantitatively to flacks containing 300 ml of 100 ppm NaCl. The fluid was analyzed for potassium by atomic absorption spectrophotometry. The shortest clearance half-times (the time for the initial potassium concentration to decrease by half) occurred in the first molar site and the longest in the second molar site.
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