• Culinary science and hospitality research
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• v.21 no.6
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• pp.303-311
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• 2015

This study was carried out to evaluate the possibility of polyols for coating material of chewing gum. Five polyols xylitol, maltitol, isomalt, erythritol, and sorbitol were compared the coating quality, coating and drying time, and color differences. Maltitol was evaluated to be the best quality for coating the gum, whereas erythritol and sorbitol were not considered for coating materials for gum. These results derived from irregular surface layer and low productivity due to increased coating time. According to changes in color of chewing gum, samples coated maltitol and xylitol and isomalt stored at high temperature. In addition, color difference of sample coated maltitol was calculated 2.88 stored at $80^{\circ}C$ for 1 day, but those of xylitol and maltitol were highly evaluated. Sample coated maltitol in polypropylene bag was stored and measured for 1 month. Changes in color of sample was slightly occurred at below $40^{\circ}C$ and the color difference was not more than 3 at $60^{\circ}C$. Chewing gum coated maltitol as coating material was expected more stable in the quality of color during distribution. Current study was performed to color changes during storage, further study will be proceeded about shelf-life of chewing gum coated polyols.

• Journal of Korean Academy of Nursing
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• v.1 no.1
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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).

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.2
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• pp.159-168
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• 2004

The effect of xylitol and sorbitol chewing gums on dental caries levels among 5-year old kindergarteners was investigated. Three kindergartens the operations of which were partly subsidized by municipal government of Daegu city, Korea, were chosen as the study sites. The child base of the kindergartens were considered demographically and ethnically similar, representing middle-income families. The subjects were examined at their own kindergarten by the two dentists. Participation in the program was voluntary. Over 12 months, 123 participants chewed xylitol chewing gums(X group; 42 subjects), sorbitol chewing gum(S group; 42 subjects), or did not receive chewing gum as a control group(C group; 39 subjects). Consumption of xylitol and sorbitol was 4.5 to 5.0 g/day/subject, consumed in five daily chewing episodes of 5 min. Oral examination, Dentocult-SM test and interproximal dental plaque collection were completed at baseline and 12 months later. The dmfs of group C increased 59.2%, but group S increased 33.4% and group X increased only 31.3% during 12 months study period. The caries prevention ratio was 47.1% at group X and 43.6% at group S. There also appeared the reduction of caries activity at group X(1.39), group S(1.50) than control group(1.79). Compared with groups S and C, there was a statistically significant reduction of S. mutans in interproximal plaque in group X. The results suggest that xylitol chewing gum can prevent dental caries of deciduous dentition, and may be a little more effective than a sorbitol-containing product in controlling some caries-associated parameters in kindergarten-age subjects.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.117-121
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• 1992

The changes in sensory and mechanical texture of chewing gum during storage at various relative humidity were studied to define the quality index for the prediction of shelf-life. The initial moisture content of chewing gum was 2.57% (dry basis). The BET monolayer value at $a_{w}$ 0.19 was calculated to be 1.57% (dry basis). The sensory scores of chewing gum were closely correlated with moisture content and instrumental texture parameters with 0.1% significant level. Therefore the quality of stored chewing gum was directly related with moisture content above BET monolayer. The products became organoleptically acceptable in the range of moisture content $2.17{\sim}3.16%(dry basis)$. This range of moisture content ie equivalent to the ranges of instrumental parameter, fracture force$0.8{\sim}1.8{\times}10^{7}$, fracture modulus $1.1{\sim}2.4{\times}10^{8}$, puncture force $0.5{\sim}1.1{\times}10^{7}[dyne/cm^{2}]$ and brittleness $0.7{\sim}1.4{\times}10^{8}[dyne/cm^{3}]$, respectively.

• Journal of Oral Medicine and Pain
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• v.24 no.4
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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.

• The Journal of the Korean dental association
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• v.46 no.5
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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.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.122-126
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• 1992

The shelf-life of wrapped chewing gum(7 sticks) under the climate condition of Seoul was predicted by using moisture gain equation to reach safe moisture limits of 3.16% (dry basis). The overall water vapor permeability of multilayer packaging material was about 0.00045g water/pack day mmHg. The water activity of chewing gum at any temperature was predictable using Clausius-Clapeyron equation. The most significant loss of shelf-life was occurred between June and July, and most products reached the end of shelf-life at July and August. The product which were made in October and November had the longest shelf-life as seven months.

• Korean Journal of Adult Nursing
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• v.24 no.2
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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.

• The Journal of Korean Academy of Prosthodontics
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• v.27 no.2
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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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• v.26 no.1
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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.