• Journal of the Korean Society for Precision Engineering
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• v.33 no.9
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• pp.769-775
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• 2016

Currently, dental implants are widely used as artificial teeth due to their good chewing performance and long life cycle. Generally, a dental implant consists of an abutment as the upper part and a fixture as the lower part. When chewing forces are repeatedly applied to a dental implant, a gap is often generated at the interfacial surface between the abutment and the fixture, and it results in some deterioration such as loosening of the fastening screw, dental retraction and fixture fracture. To enhance the sealing performance for coping with such problems, this study proposes a new sealing-type abutment having a number of grooves along the conical surface circumference, and it carries out finite element analysis in consideration of the external chewing force and pretension between the abutment and the fixture. The result shows that the proposed sealing-type abutment shows an enhanced sealing performance in terms of the contact pressure in comparison with a conventional abutment.

• The korean journal of orthodontics
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• v.44 no.3
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• pp.143-153
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• 2014

An 8-years old boy with facial asymmetry and unilateral posterior crossbite on the left side received orthopedic and orthodontic treatment. During the first phase of treatment, the narrow maxillary arch was expanded using an acrylic plate. Then, the acrylic plate was used as a bite block with occlusal indentations from the construction bite that was obtained with the incisors in a coincident dental midline. After the position of the mandible was stabilized, the second phase of orthodontic treatment was initiated using fixed appliances for detailing of the occlusion. Skeletal symmetry, ideal occlusion, and coincident dental midlines were thus achieved. Functionally, occlusal force balance and masticatory muscle activity were improved, and the chewing patterns were normalized.

• Journal of Korean society of Dental Hygiene
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• v.14 no.3
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• pp.303-310
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• 2014

Objectives : The purpose of the study is to investigate the effects of bite force by gender and physical features. Methods : A self-reported questionnaire was filled out by 212 college students in Chungnam province from October to December, 2013. The questionnaire consisted of oral health condition. The bite force of the first molar teeth was measured. Results : Males showed the greater bite force than females(p<0.001). Those who had temporomandibular joint(TMJ) disorder suffered from mouth opening difficulty and weaker bite force than those who had not(p<0.05). Those who had malocclusion showed weaker bite force (p<0.01). Those who had a habit of chewing gums tended to have greater bite force than those who had not(p<0.05). The bite force was correlated with height(r=0.309), weight(r=0.345), and BMI(r=0.249)(p<0.01). Conclusions : Males showed greater bite force than females. The temporomandibular joint (TMJ) disorder, subjective malocclusion, and eating habit also affected the bite force.

• Journal of Oral Medicine and Pain
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• v.19 no.2
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• pp.153-168
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• 1994

The aim of the present study was to investigate a relation between occlusal wear area and occlusal contact patterns. For the purpose, occlusal wear area were measured in 58 dental students and in 129 patients with temporomandibular disorders(TMDs) from dental casts. Teeth used in this study were from canine to second molar on both sides in upper arch, totally ten. Occlusal wear area on casts was marked by pencil and photocopies, and then, the area was measured with planimeter. Occlusal relation was clinically examined with regard to Angle's classification, chewing side preference, lateral guidance pattern and bruxing and/or clenching habit. T-Scan, electronic occlusal contact analyzer, was used to record occlusal contact number, contact force, contact time and occlusal balance that is TLR(total left-right statistics) during tooth contact. All measurement were repeated 3 times and the average value was used for data processing. The obtained results were as follows : 1. Mean value of occlusal wear area did not differ significantly between dental students and patients. 2. There ws not significant difference in wear area between chewing side and non-chewing side in both groups. 3. Occlusal wear area was significantly increased with age in both groups. 4. Three subgroups divided by Angle's classification did not show any difference in occlusal wear area among them, but three subgroups divided by lateral guidance pattern showed slightly significant difference between canine guide subgroup and group function subgroup in patients. Occlusal wear ares\a in group function subgroup wear larger than canine guide subgroup. 5. Mean value of wear area in patients with bruxing and/or clenching habit did not differ from those in patients without such habit. 6. Correlationship among items related to occlusal contact pattern were highly consistent and significant in dental students and only one item significantly correlated with occlusal wear area was tooth contact time.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.309-313
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• 1984

Rheological parameters which represent texture of chewing gum at each masticatory stage were selected by analysis of correlations among instrumental, sensory parameters and preferences. Sensory stiffness and instrumental puncture work were representative rheological parameters at initial stage, and sensory firmness and instrumental hardness at intermediate stage. The representative rheological parameters at final stage were sensory firmness and lift, and instrumental hardness, the slope of force-distance cruve of penetration test and springiness. An equation predicting consumer's preference and ideal texture profile of chewing gum with representative instrumental parameters were proposed.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.17 no.6
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• pp.24-30
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• 2018

Dental implants are currently widely used as artificial teeth due to their good chewing performance and long life cycle. A dental implant consists of an abutment as the upper part and a fixture as the lower part. When chewing forces are repeatedly applied to a dental implant, gap at the interface surface between the abutment and the fixture is often occurred, and results in some deteriorations such as loosening of fastening screw, dental retraction and fixture fracture. To cope with such problems, a sealing-type abutment having a number of grooves along the conical-surface circumference was previously developed, and shows better sealing performance than the conventional one. This study carries out optimization of the groove shape by genetic algorithm(GA) as well as structural analysis in consideration of external chewing force and pretension between the abutment and the fixture. The overall optimization system consists of two subsystems; the one is the genetic algorithm with MATLAB, and the other is the structural analysis with ANSYS. Two subsystems transmit and receive the relevant data with each other throughout the optimization processes. The optimization result is then compared with that of the conventional one with respect to the contact pressure and the maximum stress. The result shows that the optimized model gives better sealing performance than the conventional sealing abutment.

• The Journal of Advanced Prosthodontics
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• v.12 no.5
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• pp.283-290
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• 2020

PURPOSE. The present study aimed to evaluate the clinical applicability of monolithic zirconia (MZ) crowns of different thickness via determination of fracture resistance and marginal fit. MATERIALS AND METHODS. MZ crowns with 0.5, 0.8, 1.0, and 1.5 mm thickness and porcelain fused to metal (PFM) crowns were prepared, ten crowns in each group. Marginal gaps of the crowns were measured. All crowns were aged with thermal cycling (5 - 55℃/10000 cycle) and chewing simulator (50 N/1 Hz/lateral movement: 2 mm, mouth opening: 2 mm/240000 cycles). After aging, fracture resistance of crowns was determined. Statistical analysis was performed with one-way ANOVA and Tukey's HDS post hoc test. RESULTS. Fracture loads were higher in the PFM and 1 mm MZ crowns compared to 0.5 mm and 0.8 mm crowns. 1.5 mm MZ crowns were not broken even with the highest force applied (10 kN). All marginal gap values were below 86 ㎛ even in the PFM crowns, and PFM crowns had a higher marginal gap than the MZ crowns. CONCLUSION. The monolithic zirconia exhibited high fracture resistance and good marginal fit even with the 0.5 mm thickness, which might be used with reduced occlusal thickness and be beneficial in challengingly narrow interocclusal space.

• Journal of the korean academy of Pediatric Dentistry
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• v.51 no.1
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• pp.22-31
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• 2024

The objective of this study was to assess the wear resistance of tooth-colored materials used in crown restoration for primary molars with a chewing simulator. In this study, four groups-three experimental groups and one control group-were included. They consisted of three-dimensional (3D) printed resin crowns (NextDent and Graphy), milled nano-hybrid ceramic crowns (MAZIC Duro), and prefabricated zirconia crowns (NuSmile). Twelve mandibular second molar specimens were prepared from each group. In the wear experiment, 6.0 × 10⁵ cycles were conducted with a force of 50 N, and a 6 mm-diameter steatite ball was used as an antagonist. The amount of wear was calculated by comparing the scan files before and after the chewing simulation using 3D metrology software, and the worn cross-section was confirmed by scanning electron microscopy (SEM). The resin and ceramic groups did not exhibit any statistically significant differences. However, compared to other crown groups, the zirconia crown group demonstrated notably reduced levels of wear (p < 0.05). In SEM images, layers and cracks were observed in the 3D-printed resin crown groups, which differed from those in the other groups.

• Journal of Dental Rehabilitation and Applied Science
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• v.32 no.1
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• pp.1-7
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• 2016

Mastication is the process to help digestion by chewing or grinding food. Masticatory system consists of maxilla, mandible, temporomandibular joints, ligaments, dentitions, and musculatures. Assessing the bite force can be one of the methods to estimate the masticatory system. Bite force is influenced by facial morphology, age, sex, periodontal status, temporomandibular joint disorder and dental condition, and so forth. In general, higher maximum bite force is seen in those who have a square-shaped face and in male rather than female. In addition, bite force tends to be increased by age 20, maintained constantly until age 40 - 50, and then decreased. Periodontal disease is known as a causative factor for decreased bite force while temporomandibular disorder (TMD) remains controversial as to whether it affects the force. The status of teeth is considered as an important factor to determine the maximum bite force.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.871-875
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• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.