Influence of Buccal Interocclusal Distance on the Pressure Distribution. In Vitro Study.
Influence of Buccal Interocclusal Distance on the Pressure Distribution. In Vitro Study.
复制标题
颊面咬合距离对压力分布的影响。
DOI：
10.2186/jjps.44.394
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发表时间：
2000
期刊：
影响因子：
--
通讯作者：
N. Matsumoto
中科院分区：
文献类型：
--
作者：
T. Ohguri;F. Kawano;T. Ichikawa;N. Matsumoto
各种类型的咬合方案已被开发用于全口义齿。有些研究者推荐舌侧牙合作为全口义齿的牙合方案，但舌侧牙合颊侧牙合间距离如何确定尚不清楚。本研究旨在探讨舌侧咬合时颊侧咬合间距对全口义齿压力分布的影响。在这项研究中，八个压力传感器被放置在下颌义齿的基底面。本研究以全口义齿为研究对象，分别以三种不同的食物（甘笋、胡萝卜、花生）为材料，记录全口义齿下的压力分布及所需的压力。随着颊侧咬合距离的增加，咀嚼食物所需的力逐渐减小.在食物挤压试验中，正压力值主要出现在工作侧，且随着颊侧咬合距离的增加，正压力值逐渐减小.非工作侧出现负压值，且负压值随颊侧咬合距离的增加而减小.破碎测试食物所需的力和施加到支撑组织的压力在破碎硬食物时大大降低。
Various types of occlusal scheme have been developed for a complete denture. Some investigators recommended lingualized occlusion as the scheme of occlusion for acomplete denture, but how to determine the buccal interocclusal distance in lingualized occlusion isunclear. The purpose of this study was to investigate the influence of the buccal interocclusal distance in lingualized occlusion on the pressure distribution under a complete denture. In this study, eight pressure transducers were placed in the basal surface of a mandibular denture. The pressure distribution under a complete denture and the required force were recorded when crushing three different foods: kamaboko, carrot, and peanuts.The results were as follows:1. The required force for crushing all test foods decreased as the buccal interocclusal distance increased.2. During the food crushing tests the positive pressure values were observed mainly on the working side and the positive pressure values decreased as the buccal interocclusal distance increased.3. The negative pressure values were observed on the non-working side, and the negative pressure values decreased as the buccal interocclusal distance increased.4. The required force for crushing test foods and the pressure applied to supporting tissues greatly decreased when crushing hard foods.