• 한국조리학회지
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• 제21권6호
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• pp.303-311
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• 2015

무설탕 원료로서 xylitol, maltitol, isomalt, erythritol 및 sorbitol을 껌의 코팅 재료로 사용하여 코팅 공정 중 제조특성과 외관을 비교하였고, 코팅 후 표면 균일성, 색택 변화, 코팅시간, 건조시간 등을 비교하였을 때 maltitol이 가장 우수하였으며, erythritol과 sorbitol은 코팅품질과 코팅시간이 길어지는 등의 생산성과 품질면에서 껌의 코팅 소재로는 부적합하였다. 이에 maltitol, xylitol 및 isomalt로 코팅한 껌을 고온 저장하면서 코팅층의 색택 변화를 분석한 결과, maltitol 코팅껌의 경우 $80^{\circ}C$, 1일간 저장시 ${\Delta}E$값은 2.88로 상온보관 시료와 비교하여 색상의 변화가 비교적 작았으나, xylitol과 isomalt 코팅껌은 색상의 변화가 크게 나타났다. 또한, maltitol 코팅껌을 polypropylene 포장재에 넣고 저장 중 색택의 변화를 관찰한 결과, $40^{\circ}C$이하에서는 색택의 변화가 적었으며, $60^{\circ}C$에서도 30일간 저장시 색차는 3 이하로 나타나 유통과정 상 품질의 변화가 적을 것으로 판단되었다. 그러나 본 실험은 색상변화로만 저장 중 변화를 평가하였던 바, 향후 당알코올류를 코팅제로 사용한 코팅껌의 저장 중 품질에 대한 추가적인 연구가 진행되어야 할 것이다.

• 대한간호학회지
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• 제1권1호
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• pp.44-48
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• 1970

무의식환자와 수술후환자의 구강청결방법으로 Milk of Magnesia를 사용하였을 때의 효과여부와 수술 환자에게 Milk of Magnesia와 함께 Chewing Gum을 사용했을 때의 효과여부를 측정하기 위하여 인디아나대학 Medical Center에 입원한 무의식환자 2명과 수술 후 마취에서 깨어난 환자 4명을 대상으로 하여 7-8시간 간격으로 2일간 구강청결을 실시했다. 본 연구는 1969년 가을학기에 시행했으며 분석방법으로는 표본 크기가 적은 경우에도 사용할 수 있는 방법의 T-test를 사용했으며 그 결과는 다음과 같다. 1. 무의식환자에서 Milk of Magnesia로 구강청결을 시행했을 때의 구강상태는 시행전보다 유의적으로 호전되지 못했다(p>0.1). 2. 수술 후 환자에서 Milk of Magnesia로 구강청결을 시행했을 때의 구강상태는 시행전보다 유의적으로 호전되었다(p>0.05). 3. 수술 후 환자에서 Milk of Magnesia와 Chewing Gum을 동반하여 사용했을 때의 구강상태는 유의적으로 호전되었다(p<0.05).

• 대한소아치과학회지
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• 제31권2호
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• pp.159-168
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• 2004

자일리톨 껌 저작에 의해 어린이들의 유치우식증 예방효과를 평가하기 위하여 3개 어린이집에서 만 $5{\sim}6$세 어린이 123명을 최종 선정하였다. 자일리톨 껌을 씹는 군(42명), 솔비톨 껌을 씹는 군(42명) 그리고 아무런 조치도 취하지 않은 대조군(39명)으로 나누어 12개월 동안 하루 5회씩 껌을 저작하게 한 다음 구강검사와 우식활성 검사를 통해 유치우식증 예방효과를 비교 분석 하였다. 12개월 동안 대조군 어린이들에서는 dfs index가 5.19개면 증가하였고 솔비톨 군에서는 2.96개면이 증가한 반면 자일리톨 군에서는 2.62개면이 증가하여 대조군에 비해 자일리톨 군은 47.1%가 감소하였고 솔비톨 군에서는 43.6%가 감소한 것으로 나타났다. Dentocult-SM strip 검사 및 site strip 검사 결과 모두에서 대조군에 비해 자일리톨 껌과 솔비톨 껌을 씹은 군의 아동들에서 우식활성도가 공히 감소되었다 따라서 본 연구와 같은 집중적인 자일리톨 껌의 저작 사업은 대상자들과 부모들의 사업에 대한 호응도가 높았고, 사업 시행이 다른 국책 구강보건사업에 비해 용이하였으며 특히 유치우식증 예방적인 측면에서 효과적인 것으로 나타났다.

• 한국식품과학회지
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• 제24권2호
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• pp.117-121
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• 1992

츄잉껌을 일정한 온습도 조건에 저장하면서 저장중 수분함량과 품질변화를 고찰함으로 유통 저장중 품질수명을 결정하는 품질지표를 밝히고 shelf-life를 예측하기 위한 기초자료로서 상품적 가치가 인정되는 관능적 품질 및 기계적 물성을 측정하였다. 츄잉껌의 초기 수분함량은 2.57%(dry basis), 탈습곡선으로부터 구한 BET 단분자층 수분함량은 1.57%(dry basis)로서 이에 대응하는 $40^{\circ}C$에서의 수분활성도는 각각 0.53 및 0.19에 상당하였다. 관능적 품질변화는 수분함량 및 기계적 물성값과 0.1% 유의수준에서 높은 상관관계를 나타내어 츄잉껌의 관능적 품질은 기계적 물성 또는 수분함량으로 객관화 할 수 있었다. 상품적 가치가 인정되는 수분함량 구간은 $2.17{\sim}3.16%(dry basis)$였으며 기계적 물성구간은 fracture force $0.8{\sim}1.8{\times}10^{7}$, fracture modulus $1.1{\sim}2.4{\times}10^{8}$ 및 puncture force $0.5{\sim}1.1{\times}10^{7}[dyne/cm^{2}]$이고 brittleness는 $0.7{\sim}1.4{\times}10^{8}[dyne/cm^{3}]$일 때였다.

• Journal of Oral Medicine and Pain
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• 제24권4호
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• pp.439-453
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• 1999

This study was performed to investigate the masicatory efficiency in patients with temporomandibular disorders (TMDs), especially internal derangement of temporomandibular (TM) joint. For this study, 26 patients after treatment and 33 dental students who had no signs and symptoms of TMDs were selected as the patients group and as the normal group, respectively. Mean treatment duration of the patients was. 5.1 months. Verbal rating scale(VRS) and Visual analogue scale(VAS) were used for recording of subjective symptoms. Treatment index (VAS Ti) derived from VAS was calculated for evaluation of treatment progress and clinical examination was also performed for objective symptoms. BioEGN(Bioresearch Inc., Milwaukee, USA) was used for observation chewing movement pattern on peanut, caramel candy, and gum chewing. Chewing time in second and symptoms after chewing were recorded, and pattern of chewing stroke between in affected side and in contralateral side or between in right in left side were compared, and especially, gum chewing pattern between before and after treatment were also compared in the patients group. The data obtained were analysed by SPSS windows program and the results of this study were as follows : 1. Subjective symptoms evaluated by VAS showed no difference between the two groups, but those by VRS showed slight difference for TM joint pain, head not neck symptoms, and chewing ability. 2. There were no difference at the level of subjective symptoms between the subgroups divided by treatment duration of five months in the patients group. However, value of VAS Ti of pain was higher in subgroup of long treatment duration than that of subgroup of short treatment duration. 3. There were no difference in chewing time for peanut or caramel candy between the two groups, but on caramel candy chewing, the patients group complained slight discomfort after swallowing. Chewing velocity and range of motion on gum chewing after treatment in the patients group showed significant difference and greatly improved compared to those to before treatment, and which were not differ from those of normal subjects. In conclusion, treatment of temporomandibular disorders about for five months would greatly improve chewing ability and movement pattern in most of the patients with TMDs.

• 대한치과의사협회지
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• 제46권5호
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• pp.315-322
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• 2008

The purpose of the present study was to determine the effect of a chewing gum containing 70% xylitol and 0.23% Curcuma xanthorrhiza extract to remove dental plaque and reduce gingivitis when used as a supplement to daily toothbrushing for 3 weeks. The study group consisted of 75 adults with moderate gingvitis. Participants were divided into 3 groups(contol 1 group - Gum base, contol 2 group - 70% Xylitol, experiment group - 70% xylitol and 0.23% xanthorrhizol) and instructed to chew the study gum for 3 times daily for 3 weeks in addition to regular daily toothbrushing. Chewing xylitol/xanthorrhizol gum significantly reduced plaque index with significant difference by week 3(p<0.01). Gingival index and bleeding on probing were decreased in xy/ Curcuma xanthorrhiza extract group by 35.9% and 31.65% each in the same period. No adverse effects on the oral tissues were observed in any of the participants for the duration of the study. In conclusion, regular use of a chewing gum containing 70% xylitol and 0.23% Curcuma xanthorrhiza extract appears safe and effective for the removal of dental plaque and reduction of gingivitis when used in conjunction with daily toothbrushing.

• 한국식품과학회지
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• 제24권2호
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• pp.122-126
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• 1992

츄잉껌의 shelf-life 예측을 위하여 유통중인 제품과 동일한 시료를 조제하여 상대습도를 달리한 저장조건에서 포장된 츄잉껌의 수증기투과율, 흡탈습곡선의 온도의존성을 고찰하고 츄잉껌의 상품적 가치를 유지하는 수분함량 $2.17{\sim}3.16%(dry\;basis)$을 기준으로 품질수명을 예측하였다. 포장된 츄잉껌 1통 (7 sticks)의 수증기 투과율은 0.00045g water/pack day mmHg였으며 25, 30 및 $40^{\circ}C$에서 얻은 등온흡습곡선의 온도의존성은 Clausius-Clapeyron 식으로 표현될 수 있었다. 서울지역 기후변동에 따른 츄잉껌 1통의 수분변화량을 simulation 시켜 위험수분함량에 도달하는 품질수명을 예측한 결과 10, 11월에 생상된 제품의 품질수명은 7개월 정도로 가장 길었고 6, 7월에 생산된 제품은 평균 40일로 나타났으며 1년중 7월의 기후가 제품 보관에 가장 큰 영향을 주었다.

• 성인간호학회지
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• 제24권2호
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• pp.130-138
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• 2012

Purpose: The purpose of this study was to verify the effects of gum chewing temporalis muscle exercise on masticatory discomforts after craniotomy. Methods: Data collection was performed from July 10 to October 24, 2008. Forty participants who were treated with elective craniotomy were enrolled in this study. Twenty participants in the exercise group were given a gum chewing exercise protocol for five days and twenty participants in the control group received usual postoperative care only. All the participants were examined on the first, third and fifth postoperative day regarding the masticatory pain score, mouth opening range, and satisfaction with mastication. Collected data were analyzed using t-test, $x^2$-test and repeated measures ANOVA. Result: Masticatory pain of experimental group was significantly lower than the control group ($p$ <.001). Mouth opening range and satisfaction with mastication of experimental group were significantly improved in experimental group compared with the control group ($p$ <.001). Conclusion: The gum chewing temporalis muscle exercise after craniotomy is a useful intervention to reduce masticatory pain and to improve mouth opening range, recovery rate of mouth opening range and satisfaction with mastication.

• 대한치과보철학회지
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• 제27권2호
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• pp.37-52
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• 1989

The purpose of this study was to investigate the relationship between sternocleidomastoid (SCM) and masseter muscles during occlusal functions by means of EMG recordings of examined muscles. For the study, eighteen normal subjects were selected and the Bio-electric Processor EM2 (Myo-tronics Research, Inc., U.S.A.) with the surface electrodes was used to record the EMG activity from the right and left middle of masseter and insertion of SCM of each subject during right and left gum-chewing and isometric contraction by changing the biting force at right eccentric position of jaw. The amount of biting force ranged from 5 to 70kg during isometric contraction were measured by use of Jaw Force Meter. (Nihon Koden Kogyo, Japan.) The results were as follows: 1. The activity onset of SCM and masseter on the same side was almost at the same time, and integrated EMG values of two muscles on the chewing side were higher than the same named muscles on the non-chewing side during gum-chewing. (p<0.01) 2. The regression correlation was not present between both masseters (p>0.05), but between both SCM muscles or muscles of two kinds on the chewing or non-chewing side. ($p{\leqq}0.05$) 3. The integrated EMG value of SCM on chewing or non-chewing side were about 10 percent of that of ipsilateral masseter. 4. Mean voltage of each examined muscles were almost proportional to biting force during isometric contraction and the slope of voltage/biting force line was steepest at the ipsilateral masseter, followed by contalateral masseter, ipsi- and contra-lateral SCM muscles. 5. Mean voltage of ipsilateral masseter was highest during isometric contraction, followed by ipsilateral masseter, contra- and ipsi-lateral SCM muscles.

• Journal of Oral Medicine and Pain
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• 제26권1호
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• pp.75-85
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• 2001

This study was performed to investigate the effect of mandibular midline shift and difference of mandibular height between both sides on the electromyo- graphic(EMG) activity of the masticatory muscles on clenching or gum chewing movement. For this study, 105 patients with temporomandibular disorders(TMD) were selected and panoramic radiograph were taken. Amount and side of the midline shift and height of the mandible from antegonial notch to the top of the condylar head were measured on panoramic view. $BioEMG^{(R)}$ (Bioresearch Inc., Milwaukee, USA) was used for recording of EMG activity(${\mu}V$) of the anterior temporalis and the superficial masseter on clenching or gum chewing movement. EMG activity on clenching during 533msec period were measured for activity of the starting point and the one second-after activity as the early EMG and the maximum EMG, respectively. EMG activity on gum chewing movement were measured for activity of the first and the second chewing stroke. The data collected were analysed by SPSS windows program, and the results of this study were as follows : 1. Height of the mandible was 8.06cm on right side and 8.03cm on left side, and showed no difference by age, but significantly differed by sex with higher in male subjects. 2. Mean value of the midline shift was 0.1mm with range of 0~5mm on both sides. The amount and side of the midline shift did not related with height difference of the mandible and/or the EMG activity of the masticatory muscles on clenching. 3. Prevalence of higher right side and higher left side of the mandible were almost same, and the EMG activity of higher side was not higher than that of the other side. 4. In the subjects with height difference of more than 5mm between both sides of the mandible, the early EMG activity on clenching were differed for the anterior temporalis, but the maximum activity were differed for the superficial masseter. 5. In the subjects with height difference of more than 5mm between both sides of the mandible, EMG activity of the anterior temporalis of the gum chewing side was not higher than that of the other side when chewing on the side of lower height, but in the subjects with height difference of less than 5mm, the EMG activity was higher than that of the other side.