| Research Abstract |
Chapter I It is considered than "mastication" has individual difference due to the conditions of food such as hardness cooking. However, it has not been clear enough yet how learning acts on chewing applied to the property of food in the mouse. It is reported to be useful to evaluate using energy expenditure and heart rate, change of arm pit temperature, so it report as follows.
The experimental subjects were healthy women, aged 21 to 22 years who sell reported of having no particular dental abnormality, obtained consent to subjects after give an account of experimental content. It is not seems to be influenced by food such as hardness and cooking, similar to experimental (1), (2). But energy expenditure increased both to experimental (1), (2), and such as hardness soft diets and cooking during chewing.
It seems to be influenced by DIT (Diet Induced Thermogenesis) by chewing and swallowing the experimental food. As a result, chewing food enough can be suggested to have a useful.
Chapter II It is established that energy expenditure and heart rate increase when different types of boiled rice are catch with and without mastication. Whereas, my recent studies indicate that there is no significant difference for different hardness of boiled rice. In this experimental it were studied the mastication of different hardness of boiled rice effected on tympanum temperatures and respiratory energy rate in addition to the heart. rate, armpit temperature and energy expenditure in previous study. As in the previous study, it appears that normal boiled rice, when sufficiently masticated, produces the most desirable effects. This experiment. suggests that swallowing without. is not desirable.
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