Solheim T, Leidal T I
Forensic Sci. 1975 Dec;6(3):205-15. doi: 10.1016/0300-9432(75)90011-4.
The purpose of the present study was to assess the value of utilizing SEM in the examination of bite marks in foodstuffs. Six students, whose front teeth showed no conspicuous irregularities, were asked to bite off a part of some selected foodstuff consisting of butter, cheese, Norwegian brown sweet cheese, apples, carrots, bananas, chocolate and chewing gum. The texture and the varying stickiness of the foodstuffs seemed to be of significance as far as the details of the bite marks were concerned. In butter, chewing gum and Norwegian brown sweet cheese, fine details were discerned, thus justifying the use of SEM. Both scratch marks of the front teeth and impression marks of the incisal edges were studied. Only the latter revealed details of value for the identification by means of the SEM. Often small enamel defects were found at the incisal edge of the front teeth. These defects showed a great number of individually characteristic details. Where dentin was exposed at the incisal edge, further characteristic details could also be found. Thus, the use of SEM seemed to be of value in special cases as a supplement to conventional investigation methods.
本研究的目的是评估利用扫描电子显微镜（SEM）检查食品上咬痕的价值。挑选了六名门牙无明显不规则情况的学生，让他们咬下一部分由黄油、奶酪、挪威棕色甜奶酪、苹果、胡萝卜、香蕉、巧克力和口香糖组成的特定食品。就咬痕的细节而言，食品的质地和不同的黏性似乎具有重要意义。在黄油、口香糖和挪威棕色甜奶酪中，能辨别出细微细节，因此证明了使用扫描电子显微镜的合理性。研究了门牙的划痕和切缘的压痕。只有后者显示出通过扫描电子显微镜进行识别有价值的细节。在前牙切缘处经常发现小的牙釉质缺损。这些缺损呈现出大量独特的个体特征细节。在切缘处牙本质暴露的地方，也能发现更多特征细节。因此，在特殊情况下，使用扫描电子显微镜作为传统调查方法的补充似乎是有价值的。
