• 作者： 王若松; Christian S. Stohler
• 作者服務機構： 國立臺灣大學醫學院牙醫學系; 美國密西根大學牙醫學院
• 中文摘要： 基於探討咀嚼系統之咬力控制和肌肉增員之長遠目標，首先必須瞭解食物在機械性壓迫下所顯示的物理特性。本實驗目的在於定義食物的破裂特性，並測試不同的壓速及承力臺對所定義的食物性質之影響。本實驗採用標準之Instron壓力計，其上加裝斷電器。改裝之壓迫針頭呈45度尖角。承力臺則以鍍銅之人類或彌猴下顎齒列模型取代。為偵測力量之細微變化，壓迫時選擇每分鐘2和5公分之速度，測試之食物則採用猴餅乾，以配合以後實驗。實驗所得之力時曲線，以六項定義來描述其變化。這六項定義包含：初期破裂力，初期破裂力積速，最大破裂力，破裂點數，最大破裂力位置和全程壓裂時間。實驗結果顯示，不同之壓迫速度，對所定義之食物特性發生部份影響；但改變承力臺之咬合面形狀卻不影響食物破裂之物理性質。
• 英文摘要： With the long range goal of gaining an insight into force control and muscle recruitment, itseems necessary to understand the task given to the masticatory apparatus. The purpose of this study wasto characterize food breakage properties, and to study the influence of different compression speeds andocclusal morphologies on the categorized food properties. Experiments were carried out by means of astandard Instron instrument, modified with a switching relay. A stylus with 45 degree angulation and anopposing copperplated lower arch of either human or Macaca fascicularis were used for approximation ofthe natural situation. Crosshead speeds of 2 and 5 cm/min were selected. For future application, monkeychow was chosen as the testfood. Six parameters were defined to categorize food properties, which wereinitial breakage force (IBF), initial force buildup (IFB), maximum breakage force (MBF), breakage point(BP), temporal location of MBF (TL), and total compression time (TCT). The results showed that theforce-time breakage characteristics of monkey chow were affected by different compression speeds in someaspects. However, this was not the case for the alteration of occlusal morphology.
• 中文關鍵字： mastication; force control
• 英文關鍵字： --