• Journal of Oral Medicine and Pain
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• v.32 no.4
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• pp.421-429
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• 2007

Some researchers suggested that tactile sensor system would be useful in evaluating masticatory muscles of TMD patients, but there were few studies on the effects of chewing with time. The aim of this study was to investigate the change of elasticity and stiffness for masseter and temporal muscles of normal subjects before, during and after gum chewing and to obtain the baseline data for further researches on the elasticity and stiffness for masticatory muscles of TMD patients. Stiffness and elasticity of their anterior temporalis and inferior masseter muscle were measured bilaterally by a tactile sensor system. Each subject was instructed to sit on a chair for evaluation of masticatory muscles. Before operating the sensor, the thickest skin area over anterior temporalis and inferior masseter muscles were selected as the points to be pressed by a tactile sensor, and marked with a pen. While the teeth of subjects were lightly contacted, the probe of the tactile sensor was placed perpendicularly over the marked point over the skin, followed by computer-controlled movement including gently pressing straight down on the muscle for a second and retracting. All subjects were instructed to chew gum (Excellent Breath, Taiyo Co., Japan) bilaterally with a velocity of 2 times per second for 40 minutes after the first measurement had been performed for the baseline data of all subjects. The measurements had been repeated during chewing with 10 minutes of interval and continued for 40 minutes with same interval after chewing. Resultantly, the decrease of elasticity and the increase of stiffness in masticatory muscles can be seen significantly within 10 minutes after chewing and those were maintained during chewing without significant change with chewing time. The elasticity of muscles was recovered within 10 minutes after stopping chewing, but the stiffness was recovered more lately than elasticity by about 10 minutes. Based on these results, it can be concluded that elasticity and stiffness of muscles would be good indicators to evaluate the masticatory muscles objectively, when more supported by further researches.

• The Journal of the Korean dental association
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• v.15 no.12
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• pp.999-1003
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• 1977

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.4
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• pp.533-548
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• 1998

The purpose of this study was to investigate the influence of balancing interference on the mandibular movement and masticatory muscle activity. 5 subjects(male. average age of 24.3) without dysfuction in masticatory system were selected. The balancing interference was provided by construction of cast metal crown and onlay on the upper and lower first molars. Clinical examination, changes displacement and velocity, and muscle activity were recorded and analyzed by means of BioPak system(Bioresearch Inc., Milwaukee Wisconsin. USA). The results were as follows ; 1. In clinical examination, various symptoms were reported by all subjects after application of interference. Almost symptoms were subsided after elimination of interference. 2. In the border movements in frontal plane, lateral border movement toward non-interference side was changed according to the interference after application of interference. Immediately after removal of interference, border movements' pattern was recovered as same as before experiment. 3. During gum chewing on the non-interference side, horizontal movement was decreased immediately after application of interference(p<0.05). 1 week after application of interference, horizontal movement was more decreased in 3 subjects and showed a chopping type masticatory stroke. But in 2subjects, horizontal movement was increased to avoid interference. 4. In EMG of the mandibular rest position, no significant changes were showed in the experiment period(p>0.05). 5. During gum chewing on the interference side, the activity of opposite temporal muscle was increased immediately after application of interference(p<0.05). 1 week after application of interference. The activity of ipsilateral temporal muscle and left and right masseter muscles was increased (p<0.05). 1 week after elimination of interference, increased muscle activity was recovered about the same level as before experiment. 6. During gum chewing on the non-interference side, 1 week after application of interference, the activity of ipsilateral temporal muscle was increased (p<0.05). 1 week after elimination of interference. increased muscle activity was returned about the same level as before experiment.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.460-468
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• 1985

Changes in intrumental and sensory Theological parameters of chewing gum during storage were stuided. Texture changes are influenced to the great extent by moisture content of stored chewing gum and D.E. of cornsyrup, meanwhile content of cornsyrup, process condition and storage temperature had a little effect on texture change. Highly significant correlation was observed between logarithmic instrumental texture parameters of deformation, bending and puncture test and logarithmic moisture content. And also good correlations were observed between each sensory and instrumental texture parameters. The optimum texture values were estimated by regression analysis.

• 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 Korea Convergence Society
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• v.12 no.8
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• pp.335-343
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• 2021

The purpose of this study was determine the effect of sugar addition or gum chewing on the nausea, disgust, bowel preparation scale of through the subject taking the Coolprep as bowel preparation for colonoscopy. A randomized controledl trial design was used. There were 120 participants in the study, aged 20-65. The data were analyzed using one-way ANOVA and X² test using SPSS/WIN 25.0. There was no significant difference in nausea, disgust and bowel preparation scale among sugar additions, chewing gum and standard method groups. This study result therefore, convergent efforts are needed to reduce the difficulty of taking. The subjects who participated in the experiment did not have any special side effects such as hyperglycemia, so it is considered to be partially applicable to individual preferences.

• Journal of Oral Medicine and Pain
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• v.20 no.2
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• pp.291-306
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• 1995

Mandibular movement is composed of border movement and functional movement. Border movement such as maximal mouth opening, hinge opening ad lateral eccentric movement has good reproducibility, but functional movement such as chewing, swallowing and speech has also reproducibility. Especially for chewing movement, individual reproducibility has been confirmed by many studies. Study of chewing pattern is still in controversy. In new approach for raising the diagnostic value, numeric parameters and morphologic characteristics could be used for evaluation of chewing pattern. This study was performed to investigate the differences between chewing pattern in controls and in patients with temporomandibular disorders. Sixty-three patients with temporomandibular disorders participated in this study, and they were divided into unilaterally affected subjects or bilaterally affected subjects. Then unilaterally affected subjects were classified into closed lock group, disk displacement with reduction group, and degenerative joint disease group. For recording of chewing pattern, subjects were asked to chew one piece of presoftened chewing gum on both sides, and the chewing movement was recorded with the Electrognatho- Graphy(Bio-Research Associates Inc., U.S.A.). Tooth contact pattern for occlusal stability (Total left-right statistics )was also recorded with T-Scan(Tekscan Co., U.S.A.). The dta related to chewing pattern and total left-right statistics were statistically analyzed by SAS/stat program. The obtained results were as follows : 1. In patient group, mean value of A-P distance and the ratio of A-P distance to vertical distance were larger than control group, but the value of lateral distance in affected side and the closing velocity in unaffected side were smaller than that of control group, respectively. 2. In case of unilateral affected patients, chewing pattern of other side had tendency to restricted movement and slow velocity in closed lock group or degenerative joint disease group than control group or disk displacement with reduction group. 3. In bilateral degenerative joint disease patients, contralateral side had tendency to large range of motion and slow chewing velocity than preferred chewing side. 4. The patients with restricted mouth opening below than 35mm had higher value of total left-right statistics than patient group mouth opening above 35mm. Also closed lock group had higher total left-right statistics than disk displacement with reduction group, degenerative joint disease group and control group. 5. There was some difference in morphologic characteristics of chewing pattern between in control group and in affected side of unilateral patient group, but no difference between control group and unaffected side of unilateral patient group. 6. There were positive correlations between vertical distance and A-P distance, between vertical distance and chewing velocity, between A-P distance and chewing velocity, and between opening velocity and closing velocity in unilateral affected patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• The Journal of Korean Academy of Prosthodontics
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• v.24 no.1
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• pp.165-176
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• 1986

The purpose of this study was to investigate electromyographically the relationship between preferred chewing side and side of initial muscle pains. In this study, 20 normal healthy subjects were selected , and each subject chewed randomly chewing gum for 20 minutes to establish preferred chewing side. To induce initial muscle pains, biting force of 10Kg on the gnathodynamometer was maintained by the subjects. And the Bioelectric processor EM2(Myo-Ironies Research, Inc. U.S.A.) with the surface electrodes was used to record the EMG activity during all experimental procedures. The results were as follows; 1. A majority of the present subjects (60%) had a preferred chewing side, but with few exceptions, subjects were unable to explain why a given side was preferred; explanations were only 'comfort' and 'habit' 2. The chewing, or working side was determined largely by the mean voltage of the surface electromyogram (EMG); in comparison with EMG from the non-wlring (contralateral) side, the working (ipsilateral) side showed a higher amplitude. 3. After the effort, the right masseter muscle is the most frequent site of pains, followed by the left masseter muscle, the anterior part of the right temporalis muscle and tile anterior part of the left temporalis muscle. 4. After the effort, mean voltages of masseter muscles were slightly increased, but mean voltages of temporalis anterior were slightly decreased at physiologic rest position. 5. No relationships could be established between preferred chewing side and side of initial muscle pains.

• Journal of Global Scholars of Marketing Science
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• v.16 no.2
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• pp.55-75
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• 2006

This study aims to identify the unknown essential condition to form the blue ocean market, in addition to the innovation of customer value which does not become a sufficient condition though it is one of the essential conditions to form a blue ocean market, and induce companies to take a firm foothold in the blue ocean market after going to the blue ocean market by segmenting the market after setting up appropriate strategies. On the basis of those goals of this study, we dealt with subjects like the problem of approaching the market that possesses factors of differentiated value innovation, the segmentation of value innovative market, the problem about the major variables that shed light on the character of blue ocean optical illusion market, the strategy for following companies to enter the market, which we applied to the actual analysis based on the investigation into the literature related to value innovation and blue ocean strategy, investigation into the actual cases and objective data. We analysed a domestic refrigerator market and a domestic chewing gum market as representative examples of durables and nondurables and segmented each market on a value innovation market. We discovered the blue ocean and the blue ocean's illusive market of the two markets. I've mentioned and studied the characters of those positively.