JPH045958A - Artificial food lump containing functional fine particle for evaluating mastication function - Google Patents

Abstract

PURPOSE:To satisfy the condition of the specified and invariable ease of biting and ease of feeding as a food lump and to allow natural mastication at the time of measurement by incorporating functional fine particles for evaluating a mastication function to be compressed by a masticatory pressure into the artificial food lump. CONSTITUTION:Microcapsules, for example, spherical microcapsules made of polycarbonate (hereafter described as capsule) are more preferable as the functional fine particles to be masticated. The capsules have preferably the characteristic that the capsules are crushed flat from the spherical shape without being broken by the mastication and that the capsules maintain the flat shape thereafter. After the capsules are produced by an underwater drying method, the particle sizes thereof are uniformed by using stainless steel sieves of 177mum and 210mum openings specified in JIS. The chewing gum-like artificial food lump is produced by incorporating the capsule groups into adhesive polyisobutyrene. The artificial food lump is constituted of the two components; the capsule groups and the chewing gum. The preferable particle sizes of the capsules distribute in a 193.5mum+ or -8.5% range. The adequate number of the particles to be incorporated into the artificial food lump is about 8.10X10<4> (pieces).

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to an artificial gold ingot containing functional fine particles for evaluating the performance of gold.

Conventional techniques Objectively understanding the mastication function can be said to be a fundamental challenge in dentistry. Many studies have been conducted on this subject, but the only method that quantitatively evaluates the ability to chew food under conditions close to natural chewing efficiency is the method of measuring mastication efficiency.

The problem that the invention aims to solve The result of food being clarified is considered as pulverization from an engineering perspective. Originally, crushing is a process of repeated destruction, and usually,
This fracture occurs at a location where the uniformity of the material composition is disturbed.

Therefore, this turbulence complicates the crushing mechanism,
It has become difficult to grasp this quantitatively.

In particular, there are the following problems in understanding pulverization.

That is, 1) Grinding varies depending on the food.

2) Pulverization itself is difficult to quantify.

Due to the above two problems, the conventional method for measuring masticatory efficiency cannot be said to be the optimal method in terms of universality and reproducibility.

OBJECTS OF THE INVENTION An object of the present invention is to provide an artificial mass containing functional fine particles for the evaluation of Kamei's function that can quantitatively measure masticatory ability.

SUMMARY OF THE INVENTION In order to achieve the above-mentioned object, the present invention provides an artificial element containing functional fine particles for evaluating masticatory function, which is characterized by containing functional fine particles for evaluating masticatory function that are compressed by occlusal pressure. The gist is chunks.

The most suitable example of functional particles for evaluating masticatory function is microcapsules that are compressed by occlusal pressure.

Further, the best example of the artificial mass is polyisobutylene, such as commercially available chewing gum.

Examples In crushing engineering, the crushing process is defined as particle crushing (single particle crushing).
It is analyzed analytically by combining a "particle size distribution function" that represents the subsequent particle size distribution and a "selection function" that is the probability that each of these particles will be further crushed.

Therefore, in order to apply this to the problem of quantifying the compression ability of the river, the present inventor first quantitatively grasps the relationship between the load and deformation of the particles being released, which is latent in this process, and then For this purpose, we investigated the conditions for artificial agglomerates and the conditions for simplifying the particle size distribution function and selection function.

If particles are given the mechanical property of being crushed but not crushed, it is possible to change the particle size distribution function j to the relationship between load and deformation in particles.

Regarding the "selection function," the particle diameter is made small and uniform in order to have a "constant and unchanging probability for each particle."

From the above, the compressive ability of mastication can be quantified by calculating the compressive load acting on the artificial mass from the sum of the compressive deformation of the fine particles contained therein. In addition, the compressive energy of mastication acting on the artificial gold bullion can also be evaluated.

In order to give uniform spherical particles the mechanical property of ``only being crushed but not crushed'' and to be able to reflect the tightness of occlusion in the quantitative values, the diameter of the particles should be made as small as possible. is desirable.

Considering the relationship between the physiological amount of tooth movement (approximately 100 μm) and the particle size at dawn, the appropriate particle size is approximately 200 μm.

In order to stochastically stabilize the quantitative value, the number of particles contained in the artificial gold nugget is as large as possible.We give the artificial gold nugget constant biteability and so-called ease of feeding, and create a river that is close to natural. In order to make this possible, the particles are mixed into an adhesive base material (polyisobutylene) and given the properties of a raw mass.

Functional particles to be chewed include microcapsules,
For example, spherical polycarbonate microcapsules (
It is preferable to employ a capsule (hereinafter simply referred to as a capsule).

It is preferable that the capsule has the characteristic that it is crushed from a spherical shape to a flat shape without being crushed by the Kawamei process, and then maintains its flat shape. In that case, to prevent crushing during chewing,
In order to prevent perforation of the wall membrane, the capsule wall membrane is made of a strong polycarbonate film. Further, in order to adjust the hardness of the capsule and maintain its shape after being crushed, it is desirable to encapsulate coarse starch as a content.

After the capsules are produced by an underwater drying method, they are prepared according to JIS standards.
Use stainless steel sieves with openings of 177 μm and 210 μm to make the particle size the same.

A chewing gum-like artificial mass is created by mixing the capsules with a polyisobutylene adhesive.

In this way, there are two types of artificial lumps: capsules and chewing gum.
It consists of two components.

The preferred particle size of the capsules is distributed in the range of 193.5 μm±8.5%.

The preferred number of particles contained in the artificial mass (hereinafter referred to as the total number of particles) is about 8.10×10 4 (pieces).

When the "relationship between load and deformation in the capsule" is understood quantitatively, the relationship between the load and deformation in the capsule is a monotonically increasing curved relationship with good reproducibility.

The optimal size of the artificial mass is 12.0 mm in diameter when spherical, considering ease of mastication. When chewed, it always stays in one lump, stickiness to the teeth is not a problem, and its hardness remains constant (after 300 chewings, it is close to commercially available chewing gum from Meiji).

Furthermore, the artificial raw mass should be tasteless, odorless, and have good storage stability.

An example of the compression capacity determination method will be described below.

As a general rule, 1 bite on each side, just enough to chew the meat each time.
00 times chewing bright.

After extracting the capsules of the artificial mass after mastication, they are separated into crushed capsules (hereinafter referred to as flat capsules) and uncrushed capsules (hereinafter referred to as spherical capsules) for analysis.

The artificial raw mass is immersed in an organic solvent, n-hexane, and the polyisobutylene of the gum component is completely dissolved, and only the capsule group is extracted.

When selecting flat capsules, in order to reflect the average occlusal pressure during mastication in the measured value, the standard for selecting flat capsules is that the short diameter of the capsule is 125 μm or less.

Using a sorter with a 125 μm slit-like sieve, flat capsules and spherical capsules are sorted using the difference in their short diameters. Due to the low efficiency of the sorter, these sorts are performed by sampling 1/10 of the total number of particles.

First, in the artificial mass after being chewed, the ratio of flat capsules to all capsules is defined as the flat capsule ratio p (t), and the product of this value and the total number of particles is the number of flat capsules n
(t), and then the flattened capsule ratio after one mastication p
(1) and the number of flat capsules n(1) are calculated, and these are used as the compression capacity value (that is, the flat particle ratio and the number of flat particles).

Various types of microcapsules can be used in the present invention in addition to the above-mentioned examples. For example, in addition to the above-mentioned particle size of 177-21-0 μm, particle size of 88-177 μm for adult malocclusion Furukawa, particle size of 210-350 μm for use in deciduous occlusal sounds or patients wearing dentures, and particle size of 210-350 μm for periodontal For sick patients, the diameter is 350 to 550 μm.
There is something like that.

On the other hand, as a wall film, in addition to polycarbonate, plastics that are softer than polycarbonate, such as As resin (styrene-acrylonitrile copolymer resin), PS resin (polystyrene), etc.
There are also some that use .

Experimental example Deformation process in crushing In crushing engineering, we use the ``particle size distribution function,'' which represents the particle size distribution after particle crushing (pulverization of single particles is called crushing), and the ``selection function'', which is the probability that each of these particles will be further crushed. The pulverization process is analyzed analytically by combining ``functions''.

The particle size distribution function is determined by the properties of the crushed material and the loading conditions.
On the other hand, the selection function is determined by the crushing mechanism, the properties of the crushed material, the particle size, etc.

Therefore, in order to apply the above-mentioned crushing process to the problem of quantifying Kawamei's compression capacity, we first quantitatively grasp the relationship between the load and deformation of the particles latent in this process, and then:
The conditions for the artificial gold nugget and the conditions for simplifying the particle size distribution function and selection function were investigated for this purpose.

Regarding the load and deformation on the particles, it is said that ``give them the mechanical properties of being crushed but not crushed.'' In this way,
The particle size distribution function can be changed to the relationship that particles are crushed under load, that is, the above-mentioned "relationship between load and deformation on particles." By doing so, the compressive load acting on the particles can be directly determined from the amount of deformation of the particles.

Furthermore, by constructing the artificial gold ingot from a group of spherical particles having the above characteristics, no matter how the artificial gold ingot is deformed by the load, each particle deforms only in the compression direction. In this way, the load on the artificial gold ingot by Kawaaki can be obtained as the sum of the deformation amounts of each particle in the compression direction.

On the other hand, regarding the selection function, the particle diameter is made small and uniform in order to have "a constant probability for each particle." As a result, the probability that each particle is bitten can be kept almost constant throughout each chewing cycle.

Based on the above considerations, the compression ability of mastication can be determined by determining the load acting on the artificial gold ingot from the sum of the compressive deformation of the spherical fine particles contained therein.

In addition, we will also evaluate Kawamei's compression energy based on the relationship between load and deformation on particles. That is, the compressive energy of Kawamei acting on the artificial gold ingot is determined from the sum of the energy obtained by integrating the compressive load acting on each particle in the deformation direction.

Conditions for the artificial gold nugget In producing the artificial gold nugget, the following conditions were met.

1) Mechanical properties Uniform spherical fine particles are given the mechanical properties of "only being crushed but not crushed".

2) Particle size In order to be able to reflect the tightness of occlusion in the quantitative value, the particle size is made as small as possible.

However, in order for the particles to be crushed by the average occlusal pressure at the time of opening, a certain size is required, considering the relationship between the physiological amount of tooth movement and the particle size at the time of opening. . Since the amount of oscillation of this type is approximately 100 μm, the short axis of the particles when crushed must be larger than this value.

Accordingly, it was considered that the optimum grain diameter was approximately 200 μm.

3) Number of particles The number of particles contained in the artificial gold bullion should be as large as possible so that the quantitative value is stochastically stable.

The number of particles was set to 10,000 or more in order to suppress the coefficient of variation to a few percent when assuming that the phenomenon of particle crushing is a binomial distribution and that the expected value is 50%.

4) Properties as a gold nugget By not causing particles to dissipate when flowing, and by giving the artificial gold nugget constant chewability and so-called ease of feeding,
In order to make the river light as close to natural as possible, the particles were mixed into a sticky base material (polyisobutylene, a component of commercially available chewing gum) to create an artificial gold nugget, which was given the properties of a gold nugget.

As a result, the probability that a particle will be bitten is Kawamei-j3 It can be kept constant throughout each chewing session.

Preparation of Microcapsules As an optimal example of microcapsules, spherical polycarbonate microcapsules (hereinafter simply referred to as capsules) prepared by an underwater drying method were employed.

1-) Mechanical properties of capsules Capsules satisfy the requirements regarding the mechanical properties of particles, that is, they are crushed from a spherical shape to a flat shape without being crushed by the river, and in addition, they maintain their flat shape thereafter. It was made to have .

In other words, the capsule wall is made of polycarbonate, which has excellent mechanical properties, to provide a strong coating in order to prevent not only crushing during chewing but also perforation of the wall membrane.

In this way, when the capsule is crushed by Kawamei, it is possible to completely prevent the contents from escaping, and the total number of particles in the capsule as well as the individual weights remain unchanged before and after the capsule is crushed. Become.

In addition, cornstarch was encapsulated in the capsule to adjust its hardness and maintain its shape after being crushed.

The reason for choosing corn starch is that its particle size is 2 to 10 μm, which is an appropriate size for the content compared to the 200 μm particle size of the capsule, and its insolubility in organic solvents makes it suitable for capsules. This is because it is easy to produce, and furthermore, its chemical coloring properties have the potential to be applied to capsule analysis.

2) Creation of capsule An underwater drying method was used to create the capsules.

This consists of two stages as shown in Figure 1.

The contents of the capsule (corn starch) were dispersed in a dichloromethane solution.

Second stage (secondary dispersion) Furthermore, these are mixed with a surfactant (
It was dispersed dropwise in an aqueous solution of Tween 20 (manufactured by Wako Pure Chemical Industries, Ltd.), and in this state, the organic solvent was evaporated to precipitate a wall material around the contents to form a wall film, thereby producing capsules.

(A) Preparation ■ Treatment of Corn Starch Corn starch was treated so that it was well dispersed in the primary dispersion medium and blended with the wall material of the capsule.

0゜1ml of Twee for 100g of course starch
n20 (nonionic hydrophilic surfactant, polyoxyethylene (20), sorbitan, monolaurate: H, L, B value 16.7) and distilled water were added, stirred well, and ground into powder. .

■Preparation of the primary dispersion medium As the primary dispersion medium, the organic solvent dichloromethane 100
ml was prepared by dissolving 10 g of polycarbonate (manufactured by Teijin Chemicals, Panlite) as a wall material.

■As a secondary dispersion medium, add T w to a 500 ml beaker.
A 500 ml aqueous solution was prepared by adding 75 ml of e en 20 and adding distilled water.

(B) Primary dispersion Put 10 ml of the polycarbonate solution (primary dispersion medium) in a 30 ml beaker, add 1 g of cornstarch (■), and stir them with a magnetic stirrer.
Well dispersed (first order dispersion). At this time, the rotation speed was set so that the stirrer was below the liquid surface to prevent bubbles from forming in the solution.

(C) Secondary dispersion and microencapsulation The solution (secondary dispersion medium) in (Secondary dispersion medium) is stirred at high speed (1200 times/min) using a magnetic stirrer with a heating function. It was added little by little to this and further dispersed to create an [O/W] type emulsion (secondary dispersion).

In this state, the temperature was gradually raised from room temperature to 40℃ over about 30 minutes, and this temperature was maintained for about 2 hours.
By controlling the evaporation of dichloromethane, polycarbonate was precipitated around the cornstarch to form a wall film (microencapsulation).

The capsules were left in the dispersion medium at room temperature for at least one day to completely evaporate the dichloromethane.

(D) Dispersion and preservation of capsules The particle size of capsules was made uniform using JIS standard stainless steel sieves with openings of 177 μm and 210 μm (classification)
.

Classification was performed by washing away the capsules with a secondary dispersion medium. When classifying capsules made with a secondary dispersion medium that has been used several times, the particles sometimes aggregate due to static electricity, making classification impossible. This was prevented by forcing the capsule to vibrate.

After the classified capsules were dried naturally, they were stored at room temperature.

In addition, in microencapsulation, the amount of chemicals and the size of the beaker are factors that affect the rheological properties of the liquid, so it was necessary to carry out all processes faithfully under the above conditions. .

3) Preparation of artificial ingots Using a measuring device, measure the volume of 0.5 mg (0,3417±0.
0001 g) of weighed capsules were added to the adhesive polyisobutylene (manufactured by Exxon Chemical Co., Ltd.), which is one of the components of commercially available chewing gum.

Vistanex LM-MS) was mixed with 0.5 g to prepare a chewing gum-like artificial mass.

Study of artificial blocks We examined the conditions for each of the manufactured artificial blocks.

1) Capsule properties (A) Particle size As a result of screening using two consecutive sieves with openings of 177 μm and 210 μm, the particle size of the capsules was 193.5 μm.
It was distributed in the range of m±8.5%.

Since the target particle diameter was 200 μm, it can be said that the size and variation satisfied the specified conditions.

(B) Number of particles The following method was used to measure the number of particles.

First, the artificial mass was sandwiched between two glass plates and
By crushing it to m and observing it through a glass plate, we measured the density of the number of capsules per area.
It was 18.8 pieces/mm2 (18.75 to 18..80 pieces/mm2).

Next, the measured value of the diameter of the artificial mass when it is spherical is 12.0 mm.
(The variation is less than ±0.05 mm), the volume is 9
05 mm3.

Based on these two values, the number of particles contained in the artificial agglomerate was determined from the following formula, and was determined as the total number of particles N.

N-(905X18.8)10.210-8.10X1
04C pieces] This value sufficiently satisfied the condition for the number of particles to be contained as much as possible.

(C) Mechanical characteristics Since the capsule wall is made of polycarbonate, it is assumed that it has the mechanical property of ``only being crushed but not crushed'', and the ``relationship between load and deformation in the capsule'' was quantified. I decided to take this into account.

This is done by sandwiching the capsule between acrylic plates and applying a compressive load from the side, from 0 to about 170 gW, from 5 to 1
The short diameter of the capsule crushed under each load of 0 gw was taken with a stereomicroscope and was determined by measuring these. As a result, no capsule fragmentation was observed during the measurement.

First, in capsules with an average particle diameter of 194 μm, as shown in FIG. 2, it was confirmed that there was a monotonically increasing curved relationship between load and deformation with good reproducibility.

Next, we examined this relationship by adding capsules with a minimum diameter of 178 μm and a maximum diameter of 210 μm, and as shown in Figure 3, we confirmed a difference that was assumed to be due to a difference in particle size (193.5 μm ± 8.5%). Ta.

Also, from this figure, the minor axis of the crushed capsule is 8μ after the load is removed, regardless of the original particle size or the amount of deformation at that time.
It was also confirmed that M.

Therefore, it was confirmed that the capsules met the requirements regarding the mechanical properties of particles.

2) An artificial mass containing a capsule that has been confirmed to satisfy the conditions of the quality particles of the occlusal sample satisfies the conditions of the artificial mass, which is constant chewability and ease of feeding as a mass. In order to confirm whether this is the case, we conducted the following considerations.

(a) Mechanical properties The hardness of the artificial mass was regarded as viscosity in the field of rheology, and the viscosity coefficient was measured as a parameter indicating hardness.

Viscosity is a type of friction within a fluid that impedes its flow.
Since the viscosity coefficient is a physical constant that indicates the degree of viscosity, we thought that by measuring it we could determine the hardness of the artificial mass.

The viscosity is calculated from the deformation rate when an artificial mass is filled between two parallel disks of radius r and compressed under a constant load in a device based on a parallel plate plastometer as shown in Figure 4. I asked for it. At this time, constant load P1 time t
The viscosity coefficient η was determined from the following equation, which holds true between 1 viscosity coefficient η, 1 radius r of the circle, and 1 distance H between the disks (Ho is an initial value).

P t −(3πη r' /4)x (1/H
2-1/Ho2) The measurement conditions are P=1kg
w (constant load by weight), r=7.5mm, temperature 3
The temperature was 7°C.

Figure 5 shows 0 times, 100 times, and 200 times.

The viscosity of the Meiji synthetic mass after chewing 300 times is shown.

For reference, the viscosity of commercially available chewing gum is also shown.

As shown in FIG. 5, the viscosity of the artificial mass does not change due to chewing, so it was confirmed that the artificial mass maintains a constant hardness during mastication. This property is thought to be due to the stability of polyisobutylene, the gum component of the artificial mass, against saliva.

On the other hand, commercially available chewing gum was hard before chewing, rapidly softened after chewing, began to harden about 10 days after dawn, and continued hardening thereafter. This property was presumed to be due to the fact that sugar, which accounts for about 80% of the ingredients, rapidly dissolves in saliva at the beginning of the process and then gradually dissolves from the gum.

2. Since the artificial ingot has a hardness close to that of commercially available chewing gum after being chewed 300 times, it satisfies the hardness of a gold ingot.

On the other hand, based on the experiences of 11 test subjects, it was confirmed that the artificial lump always remains in one lump during mastication, and that as long as there is no defective inlay, adhesion to the teeth will not be a problem.

The size of the artificial lump is the size of commercially available gum, that is,
Around the diameter of 12mm when spherical, front and back, lln1m and 1
Comparing the ease of chewing three types of 3mm,
The diameter when spherical was the best was 12.0 mm.

(b) Taste and Odor The constituent components of the artificial gold bullion were tasteless and odorless cornstarch, polycarbonate, and polyisobutylene, and the artificial gold bullion was tasteless and odorless.

(C) Preservability When the artificial gold bullion was stored in water under refrigeration, and the capsules were stored in a dry state at room temperature, no change was observed in the properties of the former for 1 year and for the latter after 2 years. From this,
It was confirmed that these had good storage stability.

From the results of the above three items, it was confirmed that the artificial gold bullion satisfies the conditions of constant chewability and ease of feeding as a gold bullion, and allows natural chewing during measurement.

Compressive Capacity Quantification Method 1) Chewing Method An artificial gold bullion was given to the test subject, and the test subject was chewed on one side, in principle, 100 times, to the extent of biting the meat each time.

2) Analysis method First, the gum component of the artificial gold bullion after chewing was removed to extract the capsule group. Next, this crushed capsule (hereinafter referred to as
The capsules were sorted into two types: flat capsules (hereinafter referred to as flat capsules) and clean capsules (hereinafter referred to as spherical capsules).

(A) Extraction method of capsule group The artificial mass chewed by the test subject was taken out of the oral cavity, and it was immersed in organic solvent n-hexane to completely dissolve the polyisobutylene of the gum component, and the capsule group was extracted. Note that n-hexane is an organic solvent that dissolves only polyisobutylene and does not dissolve the capsule group.

(B) Selection criteria for flat capsule groups When selecting flat capsules, it is necessary to establish selection criteria.

So I made the following calculation. In order to reflect the average occlusal pressure during mastication in this standard, this was calculated and a value of approximately 2.0 kgw/mni' was obtained. When this was converted into a load per capsule based on the density of the number of capsules, it was 106 gw/piece.

On the other hand, when the same load was applied to a capsule with an average particle diameter of 194 μm, from the relationship between the load and deformation of the capsule in Figure 3, the short diameter of the capsule after the load was removed was approximately 125 μm.
Became.

Based on the above results, the selection criteria for flat capsules was that the short diameter of the capsules was 125 μm or less.

(1) Method for sorting flat capsules Using a sorter with slit-shaped sieves that conform to the 125 μm sorting standard, flat capsules and spherical capsules were sorted by taking advantage of the difference in their short diameters. Note that because the efficiency of the sorter is low, these sorts were performed by sampling approximately 1/10 of the total number of particles.

First, 1/10 of the extracted capsule group was immersed in n-hexane and placed in a sorter, and then forced vibration of the capsules by ultrasonic waves was used in combination to force only the flat capsules to pass through the slit to sort them.

(1) Capsule during chewing The dynamics of the capsule during chewing was investigated with regard to the following three points.

■How to crush the artificial gold ingot In order to examine how the capsule is crushed during chewing, the artificial gold bullion was placed between glass plates after chewing for 0 and 300 times.
When the morphology of the internal capsule was examined using a stereomicroscope while compressed to 0 μm, no changes were observed in these.

From this, it was confirmed that if a flat capsule was produced, it was due to direct chewing.

In addition, in order to examine changes in the flat capsules during chewing, only the flat capsules after sorting were mixed in polyisobutylene, masticated 20 times, and then sorted again. As a result, all of the capsules were determined to be flat, confirming that the flat capsules do not return to their spherical shape due to mastication.

From the above two points, it was confirmed that the flat capsule corresponds to a record of the fact that the capsule was crushed directly between the teeth of the opposite jaw, and that this will never disappear again.

■ Dissipation of Contents In order to investigate the dissipation of capsule contents due to mastication, we first measured the weight of a specified amount of capsules contained in the artificial mass, and then After chewing 100 times, the capsule group was extracted and weighed again. These values were 0.3 before and after mastication.
From 416g to 0.3418g, that is, 6/10.0
There was a slight increase of 00. Note that this increase is considered to be due to the adhesive remaining on the capsule surface.

Therefore, at the very least, it is safe to assume that Kawaaki did not dissipate the contents of the capsule.

From the above, it was confirmed that the weight of a spherical capsule remains unchanged before and after becoming a flat capsule.

■ Dissipation from the artificial agglomerates In order to investigate the number of capsules dissipated from the artificial agglomerates during mastication, three subjects chewed the artificial agglomerates 100 times, then removed them and poured them well. When the number of particles in the waste liquid was counted, it was found to be 2 to 4 particles.

Therefore, considering the total number of particles, the influence of deviating particles on the quantitative value can be ignored.

From the results of the study on the artificial raw mass described below, it can be said that the artificial raw mass (microcapsule-containing chewing gum) of the present invention faithfully represents the compression ability.

In addition, if we consider the incidence of flattened capsules as a problem of instantaneous failure rate in probability theory, the probability that a capsule will be bitten is considered to be constant throughout each mastication cycle, so the occurrence of flattened capsules is It can be said that the rate follows an exponential distribution.

3) Calculation method of compression ability value (A) Definition of compression ability value First, in the artificial mass after remunching, the ratio of the number of flat capsules to all capsules (spherical capsules and flat capsules) is calculated as the flat capsule ratio p ( t), and the product of this value and the total number of particles is defined as the number of flat capsules n (t).

Next, from the perspective of universality, the expression of the compressive capacity of mastication is based on the rate at which the capsule is crushed after one mastication (i.e., 1
The flattened capsule rate after mastication is preferred. On the other hand, from the viewpoint of specificity, the number of crushed capsules after one mastication (ie, the number of flattened capsules after one morning) is clinically useful.

Therefore, in this experiment, the flat capsule ratio p(
1) and the number of flat capsules n(1) after one mastication were defined as the compression capacity value, that is, the flat particle ratio and the flat particle ratio.

(B) Calculation method of compression capacity value Calculate the quantitative ratio from the respective weights of flat capsules and spherical capsules extracted from artificial gold bullion after machining, and taking into account the exponential distribution mentioned above, calculate the compression capacity value as follows: It was calculated using the formula.

Total number of particles N = 8.10 x 104 [pcs] Flat capsule ratio after chewing: p (t) = weight of flat capsule / weight of all capsules Compressibility value: flat particle ratio: p (1) = 1 -(1-p (t) 1/ is the number of flattened particles: n(1) = p (1) xN [pieces] Trial results and discussion of compressive capacity determination method Men and women in their 20s without dental disease or jaw movement disorders The compressive capacity quantitative method was tested on 11 subjects.
In addition, the malocclusion patients included one female who had an angle class 1 condition in which the molars occluded cusp-to-cusp, and one male student who had an angle class 1 condition with opening due to jaw deformity. Ta.

1) Trial Results Tables 1 and 2 show the percentage of flattened capsules after Kawamei obtained in trials of this quantitative method. Based on these, we calculated the flat grain ratio and the number of flat grains, and also examined individual and interindividual variations in the number of rivers, the flat capsule ratio, and the compressibility value.

a) Kawaaki number of times and flat capsule rate same - Subject (A), 100 times, 200 times, 30 times
When chewing was performed 0 times, as shown in FIG. 6, the flat capsule rate changed according to the distribution coefficient of an exponential distribution (tested, risk rate 1%).

Therefore, it was confirmed that the formula for calculating the compression capacity value was established.

b) Individual variation in compression ability value In the same subject (A), a coefficient of variation was calculated to examine the amount of individual variation in compression ability value when the same subject (A) tried chewing and chewing 100 times.

The coefficient of variation is calculated as standard deviation/mean.

As a result, the coefficient of variation for both the flat grain ratio and the number of flat grains was 4.
．． It was 24% (Table 3).

C) Interindividual variation in compression ability values The compression ability values of 11 subjects are shown in Table 4 and FIG. 7.

As these compressive capacity values show, the values for people with normal occlusion are
The number of flattened particles was distributed over a wide range from 106 to 321, and the ratio of the minimum value to the maximum value was 1:3.0.

Furthermore, the values for boys were higher than those for girls.

The number of female patients with angle ■ class 1 was 55, which was less than 1/2 that of those with normal occlusion.

The value for boys who opened school in the Angle ■ class was 44, less than 1/3 of the number of boys with normal occlusion.

2) Discussion (A) Regarding the compression capacity value ■ Exponential distribution mastication was captured not in the crushing of food, but in the compression process of artificial gold bullion. On the other hand, since it was confirmed that the flattened capsule ratio after Kawamei followed an exponential distribution, it can be said that the compressive capacity quantitative method faithfully captures the Kamei function.

■Intra-individual variation Since the amount of individual variation in the compression ability value is small, it is considered that this reliably represents the chewing compression ability of each individual.

■ Inter-individual variation Since the amount of inter-individual variation in the compression ability value is large, this seems to clearly capture the difference between individuals in the compression ability of Tsuiming.

From the above (■ to ■), the compression ability quantitative method can be said to be a clinically useful new method for evaluating masticatory function.

(B) Regarding the mathematical interpretation of the compressive ability quantitative method Regarding the compressive ability quantitative method, we have mathematically explained It was considered from this point of view.

■Exponential Distribution and Compressibility Value The reason why the flattened capsule ratio follows an exponential distribution, that is, it follows the distribution function of an exponential distribution, was considered from the following two mathematical viewpoints.

a) Probabilistic interpretation: The fact that the flattened capsule rate p(t) follows the exponential distribution function means that between these, with λ as a constant, 1) (t) = 1-exp ( −λt)・・・・・・
Formula 1% Formula % If we change this formula 1 into an easy-to-understand form, 1-p (t)
-exp (-λt)...Equation 1' is obtained.

Note that exp (-λ) is the flattened grain ratio of the compression ability value.

By the way, when both sides of Equation 1 are differentiated by t, the probability density function, dp(t)/dt (λexp(−λ1))...Equation 2 is obtained.

This indicates the density of probabilities existing in the minute interval dt. In the exponential distribution, the value obtained by dividing the right side of Equation 2 by (1-p(t)) is obtained from Equation 1' as follows: (λexp (-λt)/exp(-λt)λ...・
...Law 1 The constant λ.

Therefore, from Law 1, the ratio between the number of particles that are newly formed into flat capsules each time of chewing and the number of particles that are not flat (spherical capsules) at that time remains constant throughout each chewing process. It has been proven that there is.

b) Geometrical Interpretation I attempted to simplify and interpret the index distribution by representing it as shown in Figure 8 based on a geometric triangular pattern called Szilpinski's gear sket.

First, in the triangular pattern, the capsules contained in the artificial gold ingot were of two colors: white for non-flat capsules and black for flat capsules, and the number of particles was made to correspond to the area of the diagonal.

As the first step, after chewing 100 times, 1/4 of the total capsules of Ming ■ are chewed and crushed into flat capsules.
If 3/4 remains without being crushed, 1/4 of the white triangle becomes black, so the flat capsule ratio can be expressed as ■.

Next, as the second step, after chewing an additional 100 times, the percentage of bright flat capsules after chewing a total of 200 times is, if this follows an exponential distribution, then from Law 1, 1/4 of the white triangle will always be black. It can be expressed as , ■.

If we pay attention to the fact that the area of the white triangle, that is, the ratio of the number of capsules that are not flat, changes by 3/4, the ratio after 0 chewings is (3/4) 0 (-1) 100 chewings. Light after light, (3/4) + (-3/4) 200 times light after light, (3/4)2 (=9/16) If T is a natural number indicating the stage, then , henceforth, it can be deduced as (3/4).

If we express this according to equation 1', 1-p (T) = (3/4) T...
Equation 3 However, T=t/100. This corresponds to equation 1', and 1/4 corresponds to λ in law 1. Note that the value of λ obtained from equation 3 and equation 1' is -A
n(3/4) and (+0288), which are different from 1/4, but this is because the target is the number of mastications every 100 times, and as the value of T is decreased, these values reach the limit. So it becomes equal. From this equation, it was confirmed that the flattened capsule ratio due to the triangular pattern follows an exponential distribution.

Furthermore, when interpreting the meaning of the exponential distribution, we set this as a condition since making black triangles redundantly black in a triangular pattern does not affect the white triangles.

Under this condition, if we consider that the compression capacity remains constant, that is, the probability of a capsule being chewed per mastication remains constant, the flat capsule ratio in this case is always equal to the proportion of the entire triangle at each stage. It can be simply written as 1/4 becoming black. This means that all the minute parts of the triangle turn black at the same rate at each stage, so if we pay attention to the white parts, we can see that Equation 3 holds true.

Therefore, it was geometrically proven that the flattened capsule ratio follows an exponential distribution if the compression capacity value remains constant throughout each mastication cycle during mastication.

As described above, considering the fact that the flattened capsule ratio follows an exponential distribution from a stochastic and geometrical perspective, the compressive ability quantitative method captures the compressive ability that remains constant throughout each mastication cycle, as expected. This has been proven.

■About the coefficient of variation of the compression capacity value The coefficient of variation of the compression capacity value in the trial results was 4°24%. , the coefficient of variation that can be theoretically estimated by approximating the binomial distribution was obtained from the following formula.

The coefficient of variation that can be theoretically estimated is as follows b).

[(Np (1) (i-p (1) 1
j/2/Np (1)]
) × (1/81/2) This value was 2.51%, but since the difference between this and the trial result value was as small as 1.73%, the reliability of the compression capacity quantitative method was determined by probability theory. It was also confirmed.

According to the above equation, the amount of variation decreases in proportion to t]/2, that is, the square root of the number of river changes. Based on this formula, we estimate the coefficient of variation when changing the number of mastications in the quantitative method, and compare it with the trial result of 4.24% for 100 mastications, and find that it can be increased to 200. It is estimated that if the number of times is reduced to 50 times, it will be as small as 3.0i%, and on the other hand, it will be as large as 5.98%.

On the other hand, based on the experience of 11 subjects, 100 times seems clinically appropriate considering fatigue.

Also, from the same equation, it can be considered that due to the influence of sampling mentioned in the selection section, the amount of variation below is apparently (1/S1/2) times larger than the true value. Therefore, if all capsules are sorted by increasing the efficiency of sorting, these can be reduced to about 1/101/2 times.

■If the compressive energy and occlusal contact area compression ability of Kawamei can be quantified, the compressive energy of Kawamei can also be evaluated based on the relationship between load and deformation in particles, as already mentioned. That is, from the compression ability value, the compression energy when masticating once on one side (referred to as Kawaaki's compression energy) can be calculated.

Along with this, based on the density of the number of capsules mentioned earlier,
From the compression ability value, the occlusal area (referred to as occlusal contact area) that functions in compressing the capsule during 1-time chewing on one side can also be calculated.

In addition, in Kawamei, there are two types of energy required for compression of the artificial mass and the compression of the capsule group, but if estimated from the viscosity of the artificial mass, the former is about 5% of the latter. Since it also depends on the speed of Kawamei's movement, it was excluded from the calculations.

First, based on the relationship between the load and deformation in the capsule shown in Figure 3, the load is integrated over the action distance as shown in Figure 9.
The energy required to deform the flat capsule was calculated for each particle size, and the average value was determined to be 4.5 x 10-''J/piece.

Kawamei's compression energy was determined from the product of this value and the number of flattened particles (Table 5).

In addition, the occlusal contact area was determined from the product of the reciprocal of the capsule density (0.532 mm27) and the number of flattened particles (also shown in Table 5).

For example, when performing the above calculations on the median compressive ability value of the five male subjects with normal occlusion in this experiment, Kawaaki's compressive energy is 9.45xlQ-3J, and the occlusal contact area is 11
．． It was 2 mm2.

Regarding the occlusal contact area, the average value of the occlusal contact area of 11 male adults with normal occlusion according to the prescale was 11.
74+n+n2, which was close to the calculated value obtained.

By mathematically examining the compressive capacity quantification method as described above, it is possible to estimate the coefficient of variation of the compressive capacity value, as well as Kawaaki's compressive energy and occlusal contact area. This suggests that it has usefulness or potential for development as an evaluation method.

Conclusion This experiment was conducted for the purpose of quantifying the compressive ability of kawamei in order to objectively evaluate the masticatory function.

To this end, we first captured Kawamei's compression energy in the compressive deformation of food before it is crushed, produced chewing gum containing polycarbonate microcapsules as an artificial mass intended for this purpose, and then A compression capacity determination method was set up and tested.

Based on the trial results obtained with 11 men and women in their 20s (6 boys, 5 girls) as subjects, the intra-individual variation in compression ability value was 4.
On the other hand, the interindividual variation was as small as 24%, and the ratio of the minimum value to the maximum value in nine normal occlusion patients was 1:
It turned out to be as large as 3.0.

Furthermore, by mathematically examining this method, we were able to estimate individual white variation, chewing compression energy, and occlusal contact area.

[Brief Description of the Drawings] Figure 1 is an explanatory diagram showing an example of the process of producing capsules used in the present invention, Figure 2 is a graph showing the relationship between load and deformation in capsules with the same particle size, and Figure 3 is Graph showing the relationship between load and deformation in capsules of different particle sizes, Figure 4 is a diagram showing the method for measuring the viscosity of the artificial mass, Figure 5 is a graph showing the viscosity of the artificial mass during chewing, Figure 6 is a graph showing the relationship between the number of times of chewing and the flat capsule ratio, Figure 7 is a graph showing inter-individual variation in compression ability value, Figure 8 is an explanatory diagram showing the geometric interpretation method of exponential distribution, FIG. 9 is a graph showing the relationship between load, deformation amount, and energy in the capsule. 4th Figure 2υυ 50 [metm[ ■(3/4)' 2l ■(3/4)' = 374 ■<3/4 )2 = 9/16 1υO (μm) Procedural Amendment (Self-restraint 1990 April) 7th

Claims (1)

[Claims] An artificial food bolus containing functional fine particles for evaluating masticatory function, characterized in that it contains functional fine particles for evaluating masticatory function that are compressed by occlusal pressure.