Quantitative evaluation of the effect of bolus size and number of chewing strokes on the intra-oral mixing of a two-colour chewing gum
Quantitative evaluation of the effect of bolus size and number of chewing strokes on the intra-oral mixing of a two-colour chewing gum
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DOI：
10.1046/j.1365-2842.1999.00362.x
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发表时间：
1999-03-01
影响因子：
2.9
通讯作者：
Prinz, JF
中科院分区：
文献类型：
--
作者：
Prinz, JF
牙科专业的主要目标之一是维持口腔功能，特别是咀嚼能力。然而，对于咀嚼能力没有普遍接受的衡量标准，甚至对于什么程度的牙齿缺失被认为需要临床干预也没有达成普遍共识。因此，需要对口腔功能进行简单客观的测试。在这项研究中，描述了 Liedberg 和 Owall (1991, 1995) 设计的双色口香糖测试的改进。在该测试中，咀嚼含有两种对比颜色的口香糖。从口中取出后，将丸剂放入透明塑料袋中，压平并拍摄数字图像。描述并评估了几种图像处理技术作为口香糖中存在的混合量的测量。研究发现，将口香糖压平可以提高主观评估的准确性，这与图像处理技术所达到的效果相似。
One of the major aims of the dental profession is the maintenance of oral function, specifically chewing ability. However, there are no generally accepted measures of chewing ability or even general agreement as to what level of tooth loss is deemed to require clinical intervention. There is therefore a need for simple objective tests of oral function. In this study a modification of the two-colour chewing gum test devised by Liedberg & Owall (1991, 1995) is described. In this test chewing gum containing two contrasting colours is chewed. On removal from the mouth the bolus is placed in a transparent plastic bag, flattened and a digital image is taken. Several image processing techniques are described and evaluated as measures of the amount of mixing present in the chewed gum. Flattening the gum was found to increase the accuracy of subjective evaluation, which was similar to that achieved by the image processing techniques.