Master of Dental Surgery / A study of the masticatory apparatus can be divided into the following sections:- Bony structure Teeth and supporting structures Temporomandibular articulation (and ligaments) Muscles of mastication (elevation and depression) Muscles of facial expression and deglutition Neurology Vascular and lymphatic supply This work is concerned with the muscles of mastication and the positions and movements of the mandible for which they are responsible. It is of course impossible to divorce this particular aspect from the others, as they are all completely interdependent, and, in particular, a study of the neurology is essential for an understanding of the function of the muscles of mastication. When all parts of the apparatus are in the correct functional relationship they operate with the greatest efficiency and the least effort. The jaws and neuromuscular system should be in correct relationship to avoid neuromuscular tension and damage to the component parts of the masticatory system.

Thesis (Ph. D.)--University of Hong Kong, 2001. / Includes bibliographical references (leaves 208-235).

The aim was to compare the movements of the mandible during chewing different food types. We hypothesized that the mandibular movements would vary significantly between the food types. For each participant, we built and affixed the dental appliances and attached infra red emitting diodes to record the mandibular movements using a 3D motion capture device (Optotrak). Participants chewed on four test foods that varied in texture: Italian bread stick, dried beef stick, carrot and cheese. Results indicated greater amplitude of the lateral displacement of the mandibular movements when chewing cheese. The velocity of the lateral displacement was greater for soft foods such as cheese. The velocity of the horizontal displacement increased during beef chewing. Furthermore, we found shorter movement cycle duration while chewing carrot. We concluded that the movements of the mandible vary significantly during chewing different food types.

Master of Dental Surgery / A study of the masticatory apparatus can be divided into the following sections:- Bony structure Teeth and supporting structures Temporomandibular articulation (and ligaments) Muscles of mastication (elevation and depression) Muscles of facial expression and deglutition Neurology Vascular and lymphatic supply This work is concerned with the muscles of mastication and the positions and movements of the mandible for which they are responsible. It is of course impossible to divorce this particular aspect from the others, as they are all completely interdependent, and, in particular, a study of the neurology is essential for an understanding of the function of the muscles of mastication. When all parts of the apparatus are in the correct functional relationship they operate with the greatest efficiency and the least effort. The jaws and neuromuscular system should be in correct relationship to avoid neuromuscular tension and damage to the component parts of the masticatory system.

Thesis (Ph. D.)--University of Adelaide, 1989. / Typescript (Photocopy). Copy of published paper co-authored by author, in back. Includes bibliographical references (leaves 209-228).

Thesis (Ph. D.)--University of Hong Kong, 1999. / Includes bibliographical references (leaves 156-172).

Thesis (Ph. D.)--University of Hong Kong, 1990. / Includes bibliographical references (p. 220-243).

O objetivo deste estudo foi avaliar a função mastigatória de sujeitos adultos jovens assintomáticos para Disfunção Temporomandibular (DTM), utilizando eletromiografia (EMG) de superfície e teste de eficiência mastigatória (EM). A partir destes testes, analisar as variáveis eletromiográficas durante a mastigação de materiais (naturais e artificiais) de diferentes texturas, a fim de verificar se: diferentes texturas alimentares promovem diferentes valores de índice eletromiográficos; o índice de simetria mastigatória com a cápsula mastigatória se assemelha a algum alimento natural testado. A amostra foi composta por 30 sujeitos adultos jovens saudáveis, com idade média de 23,46 anos (variando de 18 a 29 anos), sendo 15 homens e 15 mulheres, assintomáticos para DTM, ambos confirmados por exame clínico odontológico e seguindo a classificação proposta pelo protocolo do Research Diagnostic Criteria for Temporomandibular Disorders - RDC/ TMD. Os sujeitos foram submetidos a uma anamnese sobre o comportamento mastigatório incluindo perguntas sobre hábitos e dificuldades mastigatórias. Também foram realizados exame clínico de oclusão e posterior análise EMG (Eletromiógrafo Freely - De Götzen srl; Legano, Milano, Italy) e de EM utilizando cápsulas mastigatória (Sistema de avaliação da Eficiência Mastigatória: ME-mastig - FORP, FCFRP/USP). Os registros eletromiográficos foram realizados em etapas: teste de normalização (Máxima Contração Voluntária com roletes de algodão), teste estático (Máxima Contração Voluntária em Máxima Intercuspidação Habitual) e teste dinâmico (mastigação de goma, uva passa, cápsula mastigatória e amendoim - à direita, esquerda e habitual). Os valores de EM foram obtidos durante a mastigação da cápsula concomitante ao teste dinâmico. Os valores EMG e EM obtidos foram submetidos ao Teste Komogorov-Smirnov, apresentando distribuição normal. Os dados experimentais foram analisados estatisticamente pela Análise de Variância (ANOVA-paramétrico) para os valores de EMG e EM encontrados nos sujeitos da pesquisa. O Teste de Tukey (p≤0,05) foi utilizado para múltiplas comparações. Os resultados EMG do teste estático foram: POCT 84,03%; POCM 85,20%; TORS 10,90%; ASSIM 1,80%; ATTIV -6,85%; IMPACT 104,43%; e os resultados do teste dinâmico foram: goma: Ciclo 22,86; Freq 1,52 Hz; SIMETRIA 43,11%; IMPACT 2590,97 μV/ μV.s%; uva passa: Ciclo 22,93; Freq 1,54 Hz; SIMETRIA 52,62%; IMPACT 3632,49 μV/ μV.s%; cápsula: Ciclo 23,03; Freq 1,53 Hz; SIMETRIA 29,69%; IMPACT 4028,58 μV/ μV.s%; amendoim: Ciclo 24,10; Freq 1,60 Hz; SIMETRIA 44,40%; IMPACT 4498,43 μV/ μV.s%. O Teste de Tukey (p≤0,05) foi utilizado para múltiplas comparações e para todos os materiais testados Ciclo e Frequência foram considerados semelhantes. Para SIMETRIA, goma, uva passa e cápsula foram semelhantes e diferentes do amendoim, assim como uva passa, cápsula e amendoim foram semelhantes e diferentes da goma. Para IMPACTO, uva passa, cápsula e amendoim e diferentes da goma. Os valores de EM direita (0,66 μg/ml), esquerda (0,60 μg/ml) e habitual (0,61 μg/ml) foram considerados semelhantes. A partir dos resultados, foi possível concluir que a função mastigatória foi satisfatória para os materiais utilizados, e a cápsula mastigatória apresentou todos os índices EMG analisados semelhantes aos obtidos com os alimentos naturais de diferentes texturas. / The aim of this study was to evaluate the masticatory function of subjects asymptomatic young adults for Temporomandibular Disorders (TMD) using surface lectromyography (EMG) and testing of masticatory efficiency (ME). From these tests, examine the EMG variables during mastication of materials (natural and artificial) of different textures in order to check that: different food textures promote different electromyographic index values, the rate of symmetry with masticatory chewing the capsule is resembles some natural food tested. The sample consisted of 30 healthy young adult subjects with a mean age of 23.46 years (range 18-29 years), 15 men and 15 women, with no symptoms of TMD, both confirmed by dental examination and following the classification proposed protocol by Research Diagnostic Criteria for Temporomandibular Disorders - RDC/ TMD. The subjects were submitted to an interview on the chewing behavior including questions about habits and chewing difficulty. Were also carried out clinical examination and subsequent occlusion EMG analysis (Electromyograph Freely - De Götzen srl; Legano, Milano, Italy) and ME using capsules masticatory system (Masticatory Efficiency assessment: ME- mastig - FORP, FCFRP/ USP). The EMG recordings were performed in stages: test standards (Maximum Voluntary Contraction with cotton rolls), static test (Maximum Voluntary Contraction in maximal intercuspal Habitual) and dynamic testing (chewing gum, raisins, peanut and capsule chewing right, left and habitual). ME values were obtained during chewing the capsule concomitant dynamic test. EMG values and ME were submitted to Test Komogorov-Smirnov test showed normal distribution. The experimental data were statistically analyzed by analysis of variance (ANOVA - parametric) for values of EMG and ME found in research subjects. The Tukey test (p≤ 0.05) was used for multiple comparisons. The EMG static test results were: POCT 84.03%, POCM 85.20%; TORS 10.90%, ASSIM 1.80%; ATTIV -6.85%, IMPACT 104.43%, and the test results dynamic were: gum: Cycle 22.86; Freq 1.52Hz; SIMETRIA 43.11%; IMPACT 2590.97μV/μV.s%; raisins: Cycle 22.93; Freq 1.54Hz; SYIMETRIA 52,62%; IMPACT 3632.49μV/μV.s%; capsule: Cycle 23.03; Freq 1.53Hz; SYMMETRY 29.69%; IMPACT 4028.58μV/μV.s%; peanuts: Cycle 24.10, Freq 1.60Hz; SIMETRIA 44.40%; IMPACT 4498.43μV/ μV.s%. The Tukey test (p≤ 0.05) was used for multiple comparisons and for all tested materials cycle and frequency were considered similar. To SIMETRIA, gum, raisins and capsule were similar and different peanut, as well as raisins, peanut and capsule were similar and different gum. For IMPACT, raisins, peanuts and different capsule and gum. The values of ME right (0.66μg/ml), left (0.60μg/ml) and usual (0.61μg/ml) was considered similar. From the results, it was concluded that the masticatory function was satisfactory for the materials used, and the capsule masticatory EMG showed all indices analyzed similar to those obtained with the natural foods of different textures.

No description available.

Thesis (M.S.)--University of Michigan, 1986.