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The coefficient of swallowable composition of masticated hard-baked soya beans.

Identifieur interne : 004387 ( PubMed/Checkpoint ); précédent : 004386; suivant : 004388

The coefficient of swallowable composition of masticated hard-baked soya beans.

Auteurs : M T Jiffry

Source :

Journal of oral rehabilitation [ 0305-182X ] ; 1987.

RBID : pubmed:3546642

Descripteurs français

KwdFr :
- Appareils de prothèse dentaire, Denture, Humains, Mastication, Mâchoire partiellement édentée (physiopathologie), Prothèse dentaire complète, Prothèse partielle conjointe, Soja, Taille de particule.
MESH :
- physiopathologie : Mâchoire partiellement édentée.
- Appareils de prothèse dentaire, Denture, Humains, Mastication, Prothèse dentaire complète, Prothèse partielle conjointe, Soja, Taille de particule.

English descriptors

KwdEn :
- Dentition, Denture, Complete, Denture, Partial, Dentures, Humans, Jaw, Edentulous, Partially (physiopathology), Mastication, Particle Size, Soybeans.
MESH :
- physiopathology : Jaw, Edentulous, Partially.
- Dentition, Denture, Complete, Denture, Partial, Dentures, Humans, Mastication, Particle Size, Soybeans.

Abstract

In addition to the graphical representation of swallowable composition (SC) of masticated food, an index--the coefficient of swallowable composition (CSC)--has been proposed in this study. This index was tested using hard-baked soya beans on various types of dentitions. The value of CSC ranged from +24 to -14 in full dentition and full denture wearers respectively.

PubMed: 3546642

Affiliations:

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pubmed:3546642

Le document en format XML

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<keywords scheme="KwdFr" xml:lang="fr"><term>Appareils de prothèse dentaire</term>
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<term>Mâchoire partiellement édentée (physiopathologie)</term>
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<keywords scheme="MESH" xml:lang="fr"><term>Appareils de prothèse dentaire</term>
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<front><div type="abstract" xml:lang="en">In addition to the graphical representation of swallowable composition (SC) of masticated food, an index--the coefficient of swallowable composition (CSC)--has been proposed in this study. This index was tested using hard-baked soya beans on various types of dentitions. The value of CSC ranged from +24 to -14 in full dentition and full denture wearers respectively.</div>
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The coefficient of swallowable composition of masticated hard-baked soya beans.

The coefficient of swallowable composition of masticated hard-baked soya beans.

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki