Watson C J, Huggett R
Department of Restorative Dentistry, University of Wales College of Medicine, Cardiff.
J Oral Rehabil. 1987 Nov;14(6):575-89. doi: 10.1111/j.1365-2842.1987.tb00754.x.
This study reports on pressures recorded at the denture base-mucosal surface interface in four edentulous subjects. Four sites were selected, namely (a) the midpalatal region in the upper complete denture, (b) the labial to the mid-line lower complete denture, (c) directly under the lower left and (d) right first molar teeth. The study examined the reproducibility of the pressure values obtained when the subjects chewed two test foods (carrot and peanut). The subjects repeated the chewing sequences on the same day and one subject was tested over a 3-day period. The younger subjects and subjects with the shortest chewing sequences gave the most reproducible results. The two foods were shown to have different effects both on the pressure values recorded and the duration of the chewing sequence. Patients who transferred the food bolus from side to side during the chewing sequence affected the reproducibility of the results obtained from the lower denture transducers.
本研究报告了四名无牙颌受试者义齿基托 - 黏膜表面界面处记录的压力情况。选取了四个部位，即（a）上颌全口义齿的腭中区域，（b）下颌全口义齿中线唇侧，（c）左下第一磨牙正下方，以及（d）右下第一磨牙正下方。该研究考察了受试者咀嚼两种测试食物（胡萝卜和花生）时所获得压力值的可重复性。受试者在同一天重复咀嚼过程，且对一名受试者进行了为期3天的测试。较年轻的受试者以及咀嚼序列最短的受试者得到的结果可重复性最高。结果表明，这两种食物对记录的压力值以及咀嚼序列时长均有不同影响。在咀嚼过程中将食团在两侧转移的患者会影响下颌义齿传感器所获结果的可重复性。
