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Chewing Gum (chewing + gum)
Selected AbstractsOral health care for pregnant and postpartum womenINTERNATIONAL JOURNAL OF DENTAL HYGIENE, Issue 3 2003M. Perno Goldie Abstract Pregnancy may pose a number of concerns to the mother and the foetus. This can include systemic and oral issues that effect health. Transmission of caries-causing bacteria is one problem that can be minimized by utilizing simple, cost-effective measures. Chlorhexidine rinses and xylitol containing chewing gum will be discussed as possible solutions to this tremendous public health problem. [source] Gastrointestinal: Adherent chewing gum in the colon causing a false positive PET scanJOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY, Issue 8 2009J Hall No abstract is available for this article. [source] Relationship between pattern of masticatory path and state of lateral occlusal contactJOURNAL OF ORAL REHABILITATION, Issue 4 2009H. SHIGA Summary, The purpose of this study is to clarify whether the state of occlusal contact on lateral excursion is related to the pattern of masticatory movement path. The masticatory movement during mastication of softened chewing gum and the occlusal contact on lateral sliding of the mandible by 1 mm (L1), 2 mm (L2) and 3 mm (L3) were recorded in 50 healthy subjects. The path of masticatory movement was classified into one of seven patterns. The number of teeth involved in the occlusal contact in each pattern was investigated and compared among different lateral occlusal positions. The occlusal contact was then classified into 15 types based on one or a combination of the following four regions; incisal region, canine region, premolar region and molar region. The number of occlusal contact type for each pattern was investigated and compared among patterns. The number of teeth involved in occlusal contact decreased as the degree of lateral excursion increased, and significant differences were observed among the lateral occlusal positions (P < 0·001). The occlusal contact tended to decrease in the molar region and increase in the canine or premolar regions as the degree of the lateral excursion increased. When comparing among patterns, significant differences were observed at L2 and L3 (L2; P < 0·001, L3; P = 0·030) but not at L1 (P = 0·318). The difference was remarkable at L2. It was suggested that the state of occlusal contact at L2 and L3, particularly at L2 was related to the masticatory path pattern. [source] Objective and subjective hardness of a test item used for evaluating food mixing abilityJOURNAL OF ORAL REHABILITATION, Issue 3 2007N. M. SALLEH Summary, The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force,time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26·9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test,retest reliability were seen for all foods (ICC > 0·68; P < 0·001). One-way anova found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0·001). The wax cube showed significant lower objective hardness score (32·6 N) and subjective hardness rating (47·7) than peanut (45·3 N, 63·5) and raw carrot (82·5 N, 78·4) [P < 0·05; Ryan,Einot,Gabriel,Welsch (REGW)-F]. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0·90; P < 0·001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax. [source] Spaciostructural analyses of mandibular and perioral soft tissue movements during masticationJOURNAL OF ORAL REHABILITATION, Issue 10 2001K. Sakaguchi We considered that elucidation of the movements of perioral soft tissues during mastication would be useful in evaluating masticatory movements. However, evaluation of movements specific to soft tissues is difficult because movements of the surface of the lower face during mastication include movements of the muscles of facial expression and mandibular movements. The aims of this study were to elucidate the influence of mandibular movements on perioral soft tissue movements during mastication using principal component analysis (PCA) and to abstract the component of movement specific to soft tissues in order to evaluate masticatory movements from the movements of perioral soft tissues. The subjects were 10 healthy persons with complete natural dentition. The experimental food used in this study was sufficiently softened chewing gum. The results of this study showed that the movements of mandibular and perioral soft tissue were closely related in the first and third PCs; in other words, the second PC was the component of movement specific to soft tissues. Thus, elucidation of the second PC is useful for evaluation of masticatory movements from movements of perioral soft tissues. [source] Analyses of alkaloids in different products by NACE-MSELECTROPHORESIS, Issue 22 2007Chen-Wen Chiu Abstract A simple method for the separation and characterization of five nicotine-related alkaloids by NACE employing UV and MS detections is described here for the first time. Several factors, including NACE parameters (compositions of running solution) and MS parameters (such as nature and flow rate of sheath liquid, pressure of nebulization gas, and flow rate of dry gas), were optimized in order to obtain both an adequate CE separation and high MS signals for the alkaloid compounds used in this study. A reliable CE separation of five alkaloids was achieved in 50,mM ammonium formate that was dissolved in an ACN/methanol mixture (50:50, v/v) of pH*,4.0 (apparent pH 4.0). The optimal electrospray MS measurement was carried out in the positive ionization mode using a coaxial sheath liquid composed of isopropyl alcohol and water in the ratio of 80:20 v/v at a flow rate of 180,,L/h. In addition, the proposed NACE method was also applied in the analyses of alkaloids in several products including chewing gums, beverages, and tobaccos. This NACE-MS method was found to provide a better detection ability and separation resolution for the analysis of nicotine alkaloids when compared to other aqueous CE-MS reports. [source] Oral Hygiene Measures and Promotion: Review and ConsiderationsAUSTRALIAN DENTAL JOURNAL, Issue 3 2001Audrey Choo Abstract Current mechanical and chemotherapeutic approaches to oral hygiene aim to modify the oral microflora to promote healthy periodontal and dental tissues. Current oral hygiene measures, appropriately used and in conjunction with regular professional care, are capable of virtually preventing caries and most periodontal disease and maintaining oral health. Toothbrushing and flossing are most commonly used, although interdental brushes and wooden sticks can offer advantages in periodontally involved dentitions. Chewing sugar-free gums as a salivary stimulant is a promising caries-preventive measure. Despite new products and design modifications, mechanical measures require manual dexterity and cognitive ability. Chemotherapeutic supplementation of mechanical measures using dentifrices, mouthrinses, gels and chewing gums as delivery vehicles can improve oral hygiene. The list includes anticalculus, antibacterial and cariostatic agents. For the population at large to make effective use of these oral hygiene measures, oral hygiene promotion needs to be implemented. Considerations include the role of parents, school and the media for children and the workplace, social environments, nursing homes and trained carers for adults and the elderly. Community oral hygiene promotion must attempt to maximise opportunities for oral health for all and reduce inequalities by removing financial and other barriers. Oral health approaches should be tailored to lifestyles and abilities of children, adults and the elderly in order to enable them to make decisions to improve personal oral hygiene and oral health. [source] | ||||||||||