Effect of denture base thermal conductivity on gustatory response
Identifieur interne : 005818 ( Istex/Corpus ); précédent : 005817; suivant : 005819Effect of denture base thermal conductivity on gustatory response
Auteurs : Krishan K. Kapur ; Eugene E. FischerSource :
- The Journal of Prosthetic Dentistry [ 0022-3913 ] ; 1981.
English descriptors
- KwdEn :
- Acrylic resin, Acrylic resin base, Acrylic resin palatal base, Acrylic resin palatal bases, Cell comp physiol, Citric acid, Denture, Denture base, Denture wearers, Gustatory, Gustatory response, Gustatory sensitivity, Gustatory stimulus, Metal base, Metal palatal base, Metal palatal bases, Oral temperatures, Palatal, Palatal base, Palatal base chamber, Palatal bases, Palatal tissue, Palatal tissue temperature, Palatal tissue temperatures, Parotid, Parotid fluid, Parotid gland response, Parotid gland secretion rate, Parotid gland secretion rates, Physiol, Polyethylene tube, Previous studies, Second tests, Secretion, Secretion rates, Significant differences, Sucrose, Taste solutions, Taste stimuli, Taste stimulus, Taste thresholds, Temperature changes, Thermal conductivity, Tissue temperature, Water bath, Water circulation.
- Teeft :
- Acrylic resin, Acrylic resin base, Acrylic resin palatal base, Acrylic resin palatal bases, Cell comp physiol, Citric acid, Denture, Denture base, Denture wearers, Gustatory, Gustatory response, Gustatory sensitivity, Gustatory stimulus, Metal base, Metal palatal base, Metal palatal bases, Oral temperatures, Palatal, Palatal base, Palatal base chamber, Palatal bases, Palatal tissue, Palatal tissue temperature, Palatal tissue temperatures, Parotid, Parotid fluid, Parotid gland response, Parotid gland secretion rate, Parotid gland secretion rates, Physiol, Polyethylene tube, Previous studies, Second tests, Secretion, Secretion rates, Significant differences, Sucrose, Taste solutions, Taste stimuli, Taste stimulus, Taste thresholds, Temperature changes, Thermal conductivity, Tissue temperature, Water bath, Water circulation.
Abstract
Abstract: The effects of thermal conductivity of metal and acrylic resin palatal bases on gustatory response was compared in 10 subjects. Two similar maxillary palatal bases, one in metal and the other in acrylic resin, were fabricated for each subject. Each palatal base contained a chamber which permitted circulation of water at prespecified temperatures. The superior conductivity of the metal over the acrylic resin base was evident by the higher palatal tissue temperatures with hot stimulus and lower temperatures with cold stimulus. The parotid response varied with the concentration and type of taste stimulus, but did not show any enhancement of sweet or acid stimuli either at hot or cold palatal tissue temperatures under the metal palatal base. Instead, increased, sustained higher palatal tissue temperature under the metal base seemed to interfere more with the gustatory response to taste stimuli than the acrylic resin base.
Url:
DOI: 10.1016/0022-3913(81)90064-0
Links to Exploration step
ISTEX:B08CA1422E6F19CF23E2517546774EC9474C38C9Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effect of denture base thermal conductivity on gustatory response</title><author><name sortKey="Kapur, Krishan K" sort="Kapur, Krishan K" uniqKey="Kapur K" first="Krishan K." last="Kapur">Krishan K. Kapur</name><affiliation><mods:affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</mods:affiliation></affiliation></author><author><name sortKey="Fischer, Eugene E" sort="Fischer, Eugene E" uniqKey="Fischer E" first="Eugene E." last="Fischer">Eugene E. Fischer</name><affiliation><mods:affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:B08CA1422E6F19CF23E2517546774EC9474C38C9</idno><date when="1981" year="1981">1981</date><idno type="doi">10.1016/0022-3913(81)90064-0</idno><idno type="url">https://api.istex.fr/document/B08CA1422E6F19CF23E2517546774EC9474C38C9/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">005818</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">005818</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Effect of denture base thermal conductivity on gustatory response</title><author><name sortKey="Kapur, Krishan K" sort="Kapur, Krishan K" uniqKey="Kapur K" first="Krishan K." last="Kapur">Krishan K. Kapur</name><affiliation><mods:affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</mods:affiliation></affiliation></author><author><name sortKey="Fischer, Eugene E" sort="Fischer, Eugene E" uniqKey="Fischer E" first="Eugene E." last="Fischer">Eugene E. Fischer</name><affiliation><mods:affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">The Journal of Prosthetic Dentistry</title><title level="j" type="abbrev">YMPR</title><idno type="ISSN">0022-3913</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1981">1981</date><biblScope unit="volume">46</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="603">603</biblScope><biblScope unit="page" to="609">609</biblScope></imprint><idno type="ISSN">0022-3913</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-3913</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acrylic resin</term><term>Acrylic resin base</term><term>Acrylic resin palatal base</term><term>Acrylic resin palatal bases</term><term>Cell comp physiol</term><term>Citric acid</term><term>Denture</term><term>Denture base</term><term>Denture wearers</term><term>Gustatory</term><term>Gustatory response</term><term>Gustatory sensitivity</term><term>Gustatory stimulus</term><term>Metal base</term><term>Metal palatal base</term><term>Metal palatal bases</term><term>Oral temperatures</term><term>Palatal</term><term>Palatal base</term><term>Palatal base chamber</term><term>Palatal bases</term><term>Palatal tissue</term><term>Palatal tissue temperature</term><term>Palatal tissue temperatures</term><term>Parotid</term><term>Parotid fluid</term><term>Parotid gland response</term><term>Parotid gland secretion rate</term><term>Parotid gland secretion rates</term><term>Physiol</term><term>Polyethylene tube</term><term>Previous studies</term><term>Second tests</term><term>Secretion</term><term>Secretion rates</term><term>Significant differences</term><term>Sucrose</term><term>Taste solutions</term><term>Taste stimuli</term><term>Taste stimulus</term><term>Taste thresholds</term><term>Temperature changes</term><term>Thermal conductivity</term><term>Tissue temperature</term><term>Water bath</term><term>Water circulation</term></keywords><keywords scheme="Teeft" xml:lang="en"><term>Acrylic resin</term><term>Acrylic resin base</term><term>Acrylic resin palatal base</term><term>Acrylic resin palatal bases</term><term>Cell comp physiol</term><term>Citric acid</term><term>Denture</term><term>Denture base</term><term>Denture wearers</term><term>Gustatory</term><term>Gustatory response</term><term>Gustatory sensitivity</term><term>Gustatory stimulus</term><term>Metal base</term><term>Metal palatal base</term><term>Metal palatal bases</term><term>Oral temperatures</term><term>Palatal</term><term>Palatal base</term><term>Palatal base chamber</term><term>Palatal bases</term><term>Palatal tissue</term><term>Palatal tissue temperature</term><term>Palatal tissue temperatures</term><term>Parotid</term><term>Parotid fluid</term><term>Parotid gland response</term><term>Parotid gland secretion rate</term><term>Parotid gland secretion rates</term><term>Physiol</term><term>Polyethylene tube</term><term>Previous studies</term><term>Second tests</term><term>Secretion</term><term>Secretion rates</term><term>Significant differences</term><term>Sucrose</term><term>Taste solutions</term><term>Taste stimuli</term><term>Taste stimulus</term><term>Taste thresholds</term><term>Temperature changes</term><term>Thermal conductivity</term><term>Tissue temperature</term><term>Water bath</term><term>Water circulation</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Abstract: The effects of thermal conductivity of metal and acrylic resin palatal bases on gustatory response was compared in 10 subjects. Two similar maxillary palatal bases, one in metal and the other in acrylic resin, were fabricated for each subject. Each palatal base contained a chamber which permitted circulation of water at prespecified temperatures. The superior conductivity of the metal over the acrylic resin base was evident by the higher palatal tissue temperatures with hot stimulus and lower temperatures with cold stimulus. The parotid response varied with the concentration and type of taste stimulus, but did not show any enhancement of sweet or acid stimuli either at hot or cold palatal tissue temperatures under the metal palatal base. Instead, increased, sustained higher palatal tissue temperature under the metal base seemed to interfere more with the gustatory response to taste stimuli than the acrylic resin base.</div></front></TEI><istex><corpusName>elsevier</corpusName><keywords><teeft><json:string>palatal</json:string><json:string>gustatory</json:string><json:string>parotid</json:string><json:string>palatal base</json:string><json:string>denture</json:string><json:string>metal palatal base</json:string><json:string>palatal bases</json:string><json:string>physiol</json:string><json:string>gustatory response</json:string><json:string>palatal tissue temperatures</json:string><json:string>sucrose</json:string><json:string>water circulation</json:string><json:string>secretion rates</json:string><json:string>metal base</json:string><json:string>palatal tissue</json:string><json:string>acrylic resin base</json:string><json:string>taste stimuli</json:string><json:string>oral temperatures</json:string><json:string>citric acid</json:string><json:string>acrylic resin palatal base</json:string><json:string>tissue temperature</json:string><json:string>palatal tissue temperature</json:string><json:string>acrylic resin</json:string><json:string>metal palatal bases</json:string><json:string>parotid gland response</json:string><json:string>denture wearers</json:string><json:string>taste thresholds</json:string><json:string>gustatory stimulus</json:string><json:string>parotid gland secretion rate</json:string><json:string>gustatory sensitivity</json:string><json:string>parotid gland secretion rates</json:string><json:string>secretion</json:string><json:string>denture base</json:string><json:string>taste stimulus</json:string><json:string>cell comp physiol</json:string><json:string>taste solutions</json:string><json:string>second tests</json:string><json:string>palatal base chamber</json:string><json:string>thermal conductivity</json:string><json:string>water bath</json:string><json:string>acrylic resin palatal bases</json:string><json:string>significant differences</json:string><json:string>temperature changes</json:string><json:string>previous studies</json:string><json:string>parotid fluid</json:string><json:string>polyethylene tube</json:string></teeft></keywords><subject><json:item><lang><json:string>eng</json:string></lang><value>Removable prosthodontics</value></json:item></subject><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><qualityIndicators><score>7.243</score><pdfWordCount>3503</pdfWordCount><pdfCharCount>23710</pdfCharCount><pdfVersion>1.3</pdfVersion><pdfPageCount>7</pdfPageCount><pdfPageSize>576 x 792 pts</pdfPageSize><refBibsNative>true</refBibsNative><abstractWordCount>145</abstractWordCount><abstractCharCount>941</abstractCharCount><keywordCount>1</keywordCount></qualityIndicators><title>Effect of denture base thermal conductivity on gustatory response</title><pii><json:string>0022-3913(81)90064-0</json:string></pii><genre><json:string>research-article</json:string></genre><host><title>The Journal of Prosthetic Dentistry</title><language><json:string>unknown</json:string></language><publicationDate>1981</publicationDate><issn><json:string>0022-3913</json:string></issn><pii><json:string>S0022-3913(81)X8007-2</json:string></pii><volume>46</volume><issue>6</issue><pages><first>603</first><last>609</last></pages><genre><json:string>journal</json:string></genre></host><namedEntities><unitex><date><json:string>1981</json:string></date><geogName></geogName><orgName><json:string>Research Assistant, University of Detroit, School of Dentistry</json:string><json:string>Yellow Springs Instrument Co.</json:string><json:string>Medical Research Service of the Veterans Administration</json:string><json:string>National Institute of Dental Research</json:string><json:string>University of California</json:string><json:string>Public Health Service Research Grant DE-021 17</json:string></orgName><orgName_funder><json:string>Public Health Service Research Grant DE-021 17</json:string></orgName_funder><orgName_provider></orgName_provider><persName><json:string>Ursula Zylka</json:string><json:string>Joseph Vincent</json:string><json:string>Eugene E. Fischer</json:string><json:string>Outpatient Clinic</json:string></persName><placeName><json:string>Los Angeles</json:string><json:string>DC.</json:string><json:string>San Francisco</json:string><json:string>Calif.</json:string><json:string>Las Vegas</json:string></placeName><ref_url></ref_url><ref_bibl></ref_bibl><bibl></bibl></unitex></namedEntities><ark><json:string>ark:/67375/6H6-T1XTVG53-1</json:string></ark><categories><wos><json:string>1 - science</json:string><json:string>2 - dentistry, oral surgery & medicine</json:string></wos><scienceMetrix><json:string>1 - health sciences</json:string><json:string>2 - clinical medicine</json:string><json:string>3 - dentistry</json:string></scienceMetrix><scopus><json:string>1 - Health Sciences</json:string><json:string>2 - Dentistry</json:string><json:string>3 - Oral Surgery</json:string></scopus><inist><json:string>1 - sciences appliquees, technologies et medecines</json:string><json:string>2 - sciences biologiques et medicales</json:string><json:string>3 - sciences biologiques fondamentales et appliquees. psychologie</json:string><json:string>4 - psychologie. psychophysiologie</json:string></inist></categories><publicationDate>1981</publicationDate><author><json:item><name>Krishan K. Kapur D.M.D., M.S.</name><affiliations><json:string>Veterans Administration Medical Center, Sepulveda, Calif., USA</json:string></affiliations></json:item><json:item><name>Eugene E. Fischer D.M.D., M.S.</name><affiliations><json:string>Veterans Administration Medical Center, Sepulveda, Calif., USA</json:string></affiliations></json:item></author><articleId><json:string>81900640</json:string></articleId><arkIstex>ark:/67375/6H6-T1XTVG53-1</arkIstex><abstract>Abstract: The effects of thermal conductivity of metal and acrylic resin palatal bases on gustatory response was compared in 10 subjects. Two similar maxillary palatal bases, one in metal and the other in acrylic resin, were fabricated for each subject. Each palatal base contained a chamber which permitted circulation of water at prespecified temperatures. The superior conductivity of the metal over the acrylic resin base was evident by the higher palatal tissue temperatures with hot stimulus and lower temperatures with cold stimulus. The parotid response varied with the concentration and type of taste stimulus, but did not show any enhancement of sweet or acid stimuli either at hot or cold palatal tissue temperatures under the metal palatal base. Instead, increased, sustained higher palatal tissue temperature under the metal base seemed to interfere more with the gustatory response to taste stimuli than the acrylic resin base.</abstract><pmid><json:string>6946228</json:string></pmid><serie><title>Proc Soc Exp Biol Med</title><language><json:string>unknown</json:string></language><volume>103</volume><pages><first>459</first></pages></serie><copyrightDate>1981</copyrightDate><doi><json:string>10.1016/0022-3913(81)90064-0</json:string></doi><id>B08CA1422E6F19CF23E2517546774EC9474C38C9</id><score>1</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/B08CA1422E6F19CF23E2517546774EC9474C38C9/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/B08CA1422E6F19CF23E2517546774EC9474C38C9/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/B08CA1422E6F19CF23E2517546774EC9474C38C9/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Effect of denture base thermal conductivity on gustatory response</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>©1981 The C. V. Mosby Company</p></availability><date>1981</date></publicationStmt><notesStmt><note>Presented in part at the Pacific Coast Society of Prosthodontists, San Francisco, Calif. and the Second International Prosthodontic Congress, Las Vegas, Nev.</note><note>Supported by the Medical Research Service of the Veterans Administration and by Public Health Service Research Grant DE-02117 from the National Institute of Dental Research.</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Effect of denture base thermal conductivity on gustatory response</title><author xml:id="author-0000"><persName><forename type="first">Krishan K.</forename><surname>Kapur</surname></persName><roleName type="degree">D.M.D., M.S.</roleName><note type="biography">Reprint requests to: Dr. Krishan K. Kapur Veterans Administration Medical Center 16111Plummer St. Sepulveda, CA 91343.</note><note type="biography">Chief, Dental Service; Professor-in-Residence, University of California, School of Dentistry, Los Angeles, Calif.</note><affiliation>Reprint requests to: Dr. Krishan K. Kapur Veterans Administration Medical Center 16111Plummer St. Sepulveda, CA 91343.</affiliation><affiliation>Chief, Dental Service; Professor-in-Residence, University of California, School of Dentistry, Los Angeles, Calif.</affiliation><affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</affiliation></author><author xml:id="author-0001"><persName><forename type="first">Eugene E.</forename><surname>Fischer</surname></persName><roleName type="degree">D.M.D., M.S.</roleName><note type="biography">Director, Dental Field Coordination Program.</note><affiliation>Director, Dental Field Coordination Program.</affiliation><affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</affiliation></author><idno type="istex">B08CA1422E6F19CF23E2517546774EC9474C38C9</idno><idno type="DOI">10.1016/0022-3913(81)90064-0</idno><idno type="PII">0022-3913(81)90064-0</idno><idno type="ArticleID">81900640</idno></analytic><monogr><title level="j">The Journal of Prosthetic Dentistry</title><title level="j" type="abbrev">YMPR</title><idno type="pISSN">0022-3913</idno><idno type="PII">S0022-3913(81)X8007-2</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1981"></date><biblScope unit="volume">46</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="603">603</biblScope><biblScope unit="page" to="609">609</biblScope></imprint></monogr></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1981</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>Abstract: The effects of thermal conductivity of metal and acrylic resin palatal bases on gustatory response was compared in 10 subjects. Two similar maxillary palatal bases, one in metal and the other in acrylic resin, were fabricated for each subject. Each palatal base contained a chamber which permitted circulation of water at prespecified temperatures. The superior conductivity of the metal over the acrylic resin base was evident by the higher palatal tissue temperatures with hot stimulus and lower temperatures with cold stimulus. The parotid response varied with the concentration and type of taste stimulus, but did not show any enhancement of sweet or acid stimuli either at hot or cold palatal tissue temperatures under the metal palatal base. Instead, increased, sustained higher palatal tissue temperature under the metal base seemed to interfere more with the gustatory response to taste stimuli than the acrylic resin base.</p></abstract><textClass><keywords scheme="keyword"><list><head>article-category</head><item><term>Removable prosthodontics</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1981">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/B08CA1422E6F19CF23E2517546774EC9474C38C9/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier doc found" wicri:toSee="Elsevier, no converted or simple article"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 5.0.1//EN//XML" URI="art501.dtd" name="istex:docType"></istex:docType><istex:document><article version="5.0" xml:lang="en" docsubtype="fla"><item-info><jid>YMPR</jid><aid>81900640</aid><ce:pii>0022-3913(81)90064-0</ce:pii><ce:doi>10.1016/0022-3913(81)90064-0</ce:doi><ce:copyright type="unknown" year="1981">The C. V. Mosby Company</ce:copyright><ce:doctopics><ce:doctopic><ce:text>Removable prosthodontics</ce:text></ce:doctopic></ce:doctopics></item-info><head><ce:article-footnote><ce:note-para>Presented in part at the Pacific Coast Society of Prosthodontists, San Francisco, Calif. and the Second International Prosthodontic Congress, Las Vegas, Nev.</ce:note-para></ce:article-footnote><ce:article-footnote><ce:note-para>Supported by the Medical Research Service of the Veterans Administration and by Public Health Service Research Grant DE-02117 from the National Institute of Dental Research.</ce:note-para></ce:article-footnote><ce:title>Effect of denture base thermal conductivity on gustatory response</ce:title><ce:author-group><ce:author><ce:given-name>Krishan K.</ce:given-name><ce:surname>Kapur</ce:surname><ce:degrees>D.M.D., M.S.</ce:degrees><ce:cross-ref refid="cor1"><ce:sup>*</ce:sup></ce:cross-ref><ce:cross-ref refid="aff1"><ce:sup>a</ce:sup></ce:cross-ref><ce:cross-ref refid="aff2"><ce:sup>b</ce:sup></ce:cross-ref><ce:cross-ref refid="fn1"><ce:sup>*</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Eugene E.</ce:given-name><ce:surname>Fischer</ce:surname><ce:degrees>D.M.D., M.S.</ce:degrees><ce:cross-ref refid="aff1"><ce:sup>a</ce:sup></ce:cross-ref><ce:cross-ref refid="aff2"><ce:sup>b</ce:sup></ce:cross-ref><ce:cross-ref refid="fn2"><ce:sup>**</ce:sup></ce:cross-ref></ce:author><ce:affiliation id="aff1"><ce:label>a</ce:label><ce:textfn>Veterans Administration Medical Center, Sepulveda, Calif., USA</ce:textfn></ce:affiliation><ce:affiliation id="aff2"><ce:label>b</ce:label><ce:textfn>Veterans Administration Central Office, Washington, D.C., USA</ce:textfn></ce:affiliation><ce:correspondence id="cor1"><ce:label>*</ce:label><ce:text><ce:italic>Reprint requests to:</ce:italic> <ce:small-caps>Dr. Krishan K. Kapur Veterans Administration Medical Center</ce:small-caps> 16111<ce:small-caps>Plummer St. Sepulveda</ce:small-caps>, CA 91343.</ce:text></ce:correspondence><ce:footnote id="fn1"><ce:label>*</ce:label><ce:note-para>Chief, Dental Service; Professor-in-Residence, University of California, School of Dentistry, Los Angeles, Calif.</ce:note-para></ce:footnote><ce:footnote id="fn2"><ce:label>**</ce:label><ce:note-para>Director, Dental Field Coordination Program.</ce:note-para></ce:footnote></ce:author-group><ce:abstract id="ab1" class="author" xml:lang="en"><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>The effects of thermal conductivity of metal and acrylic resin palatal bases on gustatory response was compared in 10 subjects. Two similar maxillary palatal bases, one in metal and the other in acrylic resin, were fabricated for each subject. Each palatal base contained a chamber which permitted circulation of water at prespecified temperatures. The superior conductivity of the metal over the acrylic resin base was evident by the higher palatal tissue temperatures with hot stimulus and lower temperatures with cold stimulus. The parotid response varied with the concentration and type of taste stimulus, but did not show any enhancement of sweet or acid stimuli either at hot or cold palatal tissue temperatures under the metal palatal base. Instead, increased, sustained higher palatal tissue temperature under the metal base seemed to interfere more with the gustatory response to taste stimuli than the acrylic resin base.</ce:simple-para></ce:abstract-sec></ce:abstract></head><tail><ce:bibliography><ce:section-title>Reference</ce:section-title><ce:bibliography-sec><ce:bib-reference id="bib1"><ce:label>1.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Beidler</ce:surname><ce:given-name>L.M.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>A theory of taste stimulation</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>J Gen Physiol</sb:maintitle></sb:title><sb:volume-nr>38</sb:volume-nr></sb:series><sb:date>1954</sb:date></sb:issue><sb:pages><sb:first-page>133</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib2"><ce:label>2.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Yamashita</ce:surname><ce:given-name>S.</ce:given-name></sb:author><sb:author><ce:surname>Yamada</ce:surname><ce:given-name>K.</ce:given-name></sb:author><sb:author><ce:surname>Sato</ce:surname><ce:given-name>M.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>The effect of temperature on neural taste response of cats</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Japanese J Physiol</sb:maintitle></sb:title><sb:volume-nr>14</sb:volume-nr></sb:series><sb:date>1964</sb:date></sb:issue><sb:pages><sb:first-page>505</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib3"><ce:label>3.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Nagaki</ce:surname><ce:given-name>J.</ce:given-name></sb:author><sb:author><ce:surname>Yamashita</ce:surname><ce:given-name>S.</ce:given-name></sb:author><sb:author><ce:surname>Sato</ce:surname><ce:given-name>M.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Neural responses of cat to taste stimuli of varying temperatures</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Jpn J Physiol</sb:maintitle></sb:title><sb:volume-nr>14</sb:volume-nr></sb:series><sb:date>1964</sb:date></sb:issue><sb:pages><sb:first-page>67</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib4"><ce:label>4.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Yamada</ce:surname><ce:given-name>K.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Gustatory and thermal responses in the glossopharyngeal nerve of the rat</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Jpn J Physiol</sb:maintitle></sb:title><sb:volume-nr>16</sb:volume-nr></sb:series><sb:date>1966</sb:date></sb:issue><sb:pages><sb:first-page>599</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib5"><ce:label>5.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Sato</ce:surname><ce:given-name>M.</ce:given-name></sb:author><sb:author><ce:surname>Yamashita</ce:surname><ce:given-name>S.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>The effect of temperature on the taste response of rats</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Kumamoto Med J</sb:maintitle></sb:title><sb:volume-nr>18</sb:volume-nr></sb:series><sb:date>1965</sb:date></sb:issue><sb:pages><sb:first-page>41</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib6"><ce:label>6.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>von Bekesy</ce:surname><ce:given-name>G.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Temperature coefficients of the electrical thresholds of taste sensations</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>J Gen Physiol</sb:maintitle></sb:title><sb:volume-nr>49</sb:volume-nr></sb:series><sb:date>1965</sb:date></sb:issue><sb:pages><sb:first-page>27</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib7"><ce:label>7.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Gourdian</ce:surname><ce:given-name>J.C.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Uber den Einfluss der Temperatur auf die Geschmacksempfindung</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Arch Neerl Physiol</sb:maintitle></sb:title><sb:volume-nr>15</sb:volume-nr></sb:series><sb:date>1930</sb:date></sb:issue><sb:pages><sb:first-page>253</sb:first-page></sb:pages></sb:host></sb:reference><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Gourdian</ce:surname><ce:given-name>J.C.</ce:given-name></sb:author></sb:authors></sb:contribution><sb:host><sb:edited-book><sb:book-series><sb:editors><sb:editor><ce:surname>Yamashita</ce:surname><ce:given-name>S.</ce:given-name></sb:editor><sb:editor><ce:surname>Sato</ce:surname><ce:given-name>M.</ce:given-name></sb:editor></sb:editors><sb:series><sb:title><sb:maintitle>J Cell Comp Physiol</sb:maintitle></sb:title><sb:volume-nr>66</sb:volume-nr></sb:series></sb:book-series><sb:date>1965</sb:date></sb:edited-book><sb:pages><sb:first-page>1</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib8"><ce:label>8.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Hahn</ce:surname><ce:given-name>H.</ce:given-name></sb:author><sb:author><ce:surname>Gunther</ce:surname><ce:given-name>H.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Uber die Reize und die Reizbedungunden des Geschmackssiness</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Pflug Arch ges Physiol</sb:maintitle></sb:title><sb:volume-nr>231</sb:volume-nr></sb:series><sb:date>1932</sb:date></sb:issue><sb:pages><sb:first-page>48</sb:first-page></sb:pages></sb:host></sb:reference><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Hahn</ce:surname><ce:given-name>H.</ce:given-name></sb:author><sb:author><ce:surname>Gunther</ce:surname><ce:given-name>H.</ce:given-name></sb:author></sb:authors></sb:contribution><sb:host><sb:edited-book><sb:book-series><sb:editors><sb:editor><ce:surname>Yamashita</ce:surname><ce:given-name>S.</ce:given-name></sb:editor><sb:editor><ce:surname>Sato</ce:surname><ce:given-name>M.</ce:given-name></sb:editor></sb:editors><sb:series><sb:title><sb:maintitle>J Cell Comp Physiol</sb:maintitle></sb:title><sb:volume-nr>66</sb:volume-nr></sb:series></sb:book-series><sb:date>1965</sb:date></sb:edited-book><sb:pages><sb:first-page>1</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib9"><ce:label>9.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Shimizu</ce:surname><ce:given-name>M.</ce:given-name></sb:author><sb:author><ce:surname>Yanase</ce:surname><ce:given-name>T.</ce:given-name></sb:author><sb:author><ce:surname>Higashihira</ce:surname></sb:author></sb:authors><sb:title><sb:maintitle>Relations between gustatory sense and temperature of drinks</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Kaseigaku Kenkyu</sb:maintitle></sb:title><sb:volume-nr>6</sb:volume-nr></sb:series><sb:date>1959</sb:date></sb:issue><sb:pages><sb:first-page>26</sb:first-page></sb:pages></sb:host></sb:reference><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Shimizu</ce:surname><ce:given-name>M.</ce:given-name></sb:author><sb:author><ce:surname>Yanase</ce:surname><ce:given-name>T.</ce:given-name></sb:author><sb:author><ce:surname>Higashihira</ce:surname></sb:author></sb:authors></sb:contribution><sb:host><sb:edited-book><sb:edition>ed 2</sb:edition><sb:book-series><sb:editors><sb:editor><ce:surname>Yamashita</ce:surname><ce:given-name>S.</ce:given-name></sb:editor><sb:editor><ce:surname>Sato</ce:surname><ce:given-name>M.</ce:given-name></sb:editor></sb:editors><sb:series><sb:title><sb:maintitle>J Cell Comp Physiol</sb:maintitle></sb:title><sb:volume-nr>66</sb:volume-nr></sb:series></sb:book-series><sb:date>1965</sb:date></sb:edited-book><sb:pages><sb:first-page>1</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib10"><ce:label>10.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Ritchey</ce:surname><ce:given-name>S.J.</ce:given-name></sb:author><sb:author><ce:surname>Hostetler</ce:surname><ce:given-name>R.L.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>The effect of small temperature changes on two beef muscles as determined by panel scores and shear force values</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>Food Technol</sb:maintitle></sb:title><sb:volume-nr>19</sb:volume-nr></sb:series><sb:date>1965</sb:date></sb:issue><sb:pages><sb:first-page>1275</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib11"><ce:label>11.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Hostetler</ce:surname><ce:given-name>R.L.</ce:given-name></sb:author><sb:author><ce:surname>Datsun</ce:surname><ce:given-name>R.T.</ce:given-name></sb:author><sb:author><ce:surname>Carpenter</ce:surname><ce:given-name>Z.L.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Effect of varying final internal temperature on shear values and sensory scores of muscles from carcasses suspended by two methods</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>J Food Sci</sb:maintitle></sb:title><sb:volume-nr>4</sb:volume-nr></sb:series><sb:date>1976</sb:date></sb:issue><sb:pages><sb:first-page>421</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib12"><ce:label>12.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Chauncey</ce:surname><ce:given-name>H.H.</ce:given-name></sb:author><sb:author><ce:surname>Shannon</ce:surname><ce:given-name>I.L.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Parotid gland secretion rate as a method for measuring response to gustatory stimuli in humans</sb:maintitle></sb:title></sb:contribution><sb:host><sb:edited-book><sb:edition>ed 2</sb:edition><sb:book-series><sb:series><sb:title><sb:maintitle>Proc Soc Exp Biol Med</sb:maintitle></sb:title><sb:volume-nr>103</sb:volume-nr></sb:series></sb:book-series><sb:date>1960</sb:date></sb:edited-book><sb:pages><sb:first-page>459</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib13"><ce:label>13.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Kapur</ce:surname><ce:given-name>K.K.</ce:given-name></sb:author><sb:author><ce:surname>Collister</ce:surname><ce:given-name>T.</ce:given-name></sb:author><sb:author><ce:surname>Fischer</ce:surname><ce:given-name>E.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>The effect of denture factors on the gustatory sensitivity of denture wearers</sb:maintitle></sb:title></sb:contribution><sb:host><sb:edited-book><sb:editors><sb:editor><ce:surname>Hayashi</ce:surname><ce:given-name>T.</ce:given-name></sb:editor></sb:editors><sb:title><sb:maintitle>Olfaction and Taste</sb:maintitle></sb:title><sb:date>1967</sb:date><sb:publisher><sb:name>Pergamon Press</sb:name><sb:location>New York</sb:location></sb:publisher></sb:edited-book><sb:pages><sb:first-page>307</sb:first-page><sb:last-page>320</sb:last-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib14"><ce:label>14.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Kapur</ce:surname><ce:given-name>K.K.</ce:given-name></sb:author><sb:author><ce:surname>Collister</ce:surname><ce:given-name>T.</ce:given-name></sb:author><sb:author><ce:surname>Fischer</ce:surname><ce:given-name>E.E.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>Masticatory and gustatory salivary reflex secretion rates and taste thresholds of denture wearers</sb:maintitle></sb:title></sb:contribution><sb:host><sb:issue><sb:series><sb:title><sb:maintitle>J Prosthet Dent</sb:maintitle></sb:title><sb:volume-nr>18</sb:volume-nr></sb:series><sb:date>1967</sb:date></sb:issue><sb:pages><sb:first-page>406</sb:first-page></sb:pages></sb:host></sb:reference></ce:bib-reference><ce:bib-reference id="bib15"><ce:label>15.</ce:label><sb:reference><sb:contribution><sb:authors><sb:author><ce:surname>Kapur</ce:surname><ce:given-name>K.K.</ce:given-name></sb:author><sb:author><ce:surname>Collister</ce:surname><ce:given-name>T.</ce:given-name></sb:author></sb:authors><sb:title><sb:maintitle>A Study of Food Textural Discrimination in Persons with Natural and Artificial Dentitions</sb:maintitle></sb:title></sb:contribution><sb:host><sb:edited-book><sb:editors><sb:editor><ce:surname>Bosnia</ce:surname><ce:given-name>J.F.</ce:given-name></sb:editor></sb:editors><sb:title><sb:maintitle>Second Symposium on Oral Sensations and Perception</sb:maintitle></sb:title><sb:date>1970</sb:date><sb:publisher><sb:name>Charles C Thomas, Publisher</sb:name><sb:location>Springfield, Ill.</sb:location></sb:publisher></sb:edited-book><sb:pages><sb:first-page>332</sb:first-page><sb:last-page>339</sb:last-page></sb:pages></sb:host></sb:reference></ce:bib-reference></ce:bibliography-sec></ce:bibliography></tail></article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Effect of denture base thermal conductivity on gustatory response</title></titleInfo><titleInfo type="alternative" lang="en" contentType="CDATA"><title>Effect of denture base thermal conductivity on gustatory response</title></titleInfo><name type="personal"><namePart type="given">Krishan K.</namePart><namePart type="family">Kapur</namePart><namePart type="termsOfAddress">D.M.D., M.S.</namePart><affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</affiliation><description>Reprint requests to: Dr. Krishan K. Kapur Veterans Administration Medical Center 16111Plummer St. Sepulveda, CA 91343.</description><description>Chief, Dental Service; Professor-in-Residence, University of California, School of Dentistry, Los Angeles, Calif.</description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Eugene E.</namePart><namePart type="family">Fischer</namePart><namePart type="termsOfAddress">D.M.D., M.S.</namePart><affiliation>Veterans Administration Medical Center, Sepulveda, Calif., USA</affiliation><description>Director, Dental Field Coordination Program.</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-1JC4F85T-7">research-article</genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">1981</dateIssued><copyrightDate encoding="w3cdtf">1981</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><abstract lang="en">Abstract: The effects of thermal conductivity of metal and acrylic resin palatal bases on gustatory response was compared in 10 subjects. Two similar maxillary palatal bases, one in metal and the other in acrylic resin, were fabricated for each subject. Each palatal base contained a chamber which permitted circulation of water at prespecified temperatures. The superior conductivity of the metal over the acrylic resin base was evident by the higher palatal tissue temperatures with hot stimulus and lower temperatures with cold stimulus. The parotid response varied with the concentration and type of taste stimulus, but did not show any enhancement of sweet or acid stimuli either at hot or cold palatal tissue temperatures under the metal palatal base. Instead, increased, sustained higher palatal tissue temperature under the metal base seemed to interfere more with the gustatory response to taste stimuli than the acrylic resin base.</abstract><note>Presented in part at the Pacific Coast Society of Prosthodontists, San Francisco, Calif. and the Second International Prosthodontic Congress, Las Vegas, Nev.</note><note>Supported by the Medical Research Service of the Veterans Administration and by Public Health Service Research Grant DE-02117 from the National Institute of Dental Research.</note><subject><genre>article-category</genre><topic>Removable prosthodontics</topic></subject><relatedItem type="host"><titleInfo><title>The Journal of Prosthetic Dentistry</title></titleInfo><titleInfo type="abbreviated"><title>YMPR</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">198112</dateIssued></originInfo><identifier type="ISSN">0022-3913</identifier><identifier type="PII">S0022-3913(81)X8007-2</identifier><part><date>198112</date><detail type="volume"><number>46</number><caption>vol.</caption></detail><detail type="issue"><number>6</number><caption>no.</caption></detail><extent unit="issue-pages"><start>593</start><end>714</end></extent><extent unit="pages"><start>603</start><end>609</end></extent></part></relatedItem><identifier type="istex">B08CA1422E6F19CF23E2517546774EC9474C38C9</identifier><identifier type="ark">ark:/67375/6H6-T1XTVG53-1</identifier><identifier type="DOI">10.1016/0022-3913(81)90064-0</identifier><identifier type="PII">0022-3913(81)90064-0</identifier><identifier type="ArticleID">81900640</identifier><accessCondition type="use and reproduction" contentType="copyright">©1981 The C. V. Mosby Company</accessCondition><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-HKKZVM7B-M">elsevier</recordContentSource><recordOrigin>The C. V. Mosby Company, ©1981</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/B08CA1422E6F19CF23E2517546774EC9474C38C9/metadata/json</uri></json:item></metadata></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Santé/explor/EdenteV2/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 005818 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 005818 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Santé
|area= EdenteV2
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:B08CA1422E6F19CF23E2517546774EC9474C38C9
|texte= Effect of denture base thermal conductivity on gustatory response
}}
| This area was generated with Dilib version V0.6.32. |  |