Objective： To assess feasibility of a newly developed artificial test food for evaluating masticatory fimction. To develop a new type test material for evaluating masticatory efficiency. This test food material is made by red wax and white chewing gum. Methods： Each subject chewed the test food by one side. Mixtures were measured and the following five parameters were calculated： the ratio of colottr mixed area（MIX）, the ratio of area above 501J m in thickness to total area （TR）, the ratio of maximum length to maximum width（LW）, the shape factor showed how flat the sample was（FF） and the ratio of total area to the original size（TA＇）. Test one： Chewing tests were taken in three different times by 5 subjects including 2 with removable partial dentures and 3 with no clinical signs of disorder in their stomatognathic systems healthy subjects. Calculated measurements were compared according time division at different time points. Test two： Chewing tests were taken by 9 subjects with removable partial dentures were measured with or without removable partial dentures. Tests were taken with and without removable partial dentures. Calculated measurements were compared according to these circumstances. Result： In test one, all these calculatedparameters showed no significant difference between each group according time division （P〉0.05）. In test two, wearing or not wearing removable partial dentures had significant difference in MIX, LW, FF and TA＇ （P〈0.05）. Conclusion： This newly developed artificial test food new type test material can be a possible choice for evaluating masticatory performance.
Chinese JOurnal of Geriatric Dentistry
test food material