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식품의 물성이 저작근의 활성도 및 저작 양태에 미치는 영향 : A study on the effects of texture of food on chewing movements and EMG of masticatory muscle

DC Field Value Language
dc.contributor.author조리라-
dc.contributor.author김광남-
dc.contributor.author장익태-
dc.contributor.author허성주-
dc.date.accessioned2010-01-18T07:07:59Z-
dc.date.available2010-01-18T07:07:59Z-
dc.date.issued1998-
dc.identifier.citation대한치과보철학회지 36 : 427-452, 1998en
dc.identifier.issn0301-2875-
dc.identifier.urihttp://uci.or.kr/G100:I100-KOI(KISTI1.1003/JNL.JAKO199824718508792)-
dc.identifier.urihttps://hdl.handle.net/10371/36837-
dc.description.abstractTo elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).en
dc.language.isokoen
dc.publisher대한치과보철학회en
dc.subjectChewing movementsen
dc.subjectIntegrated EMGsen
dc.subjectHardnessen
dc.subjectCohesivenessen
dc.subjectAdhesivenessen
dc.title식품의 물성이 저작근의 활성도 및 저작 양태에 미치는 영향en
dc.title.alternativeA study on the effects of texture of food on chewing movements and EMG of masticatory muscleen
dc.typeArticleen
dc.contributor.AlternativeAuthorCho, Lee-Ra-
dc.contributor.AlternativeAuthorKim, Kwang-Nam-
dc.contributor.AlternativeAuthorChang, Ik-Tae-
dc.contributor.AlternativeAuthorHeo, Seong-Joo-
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