Variations in the particles produced at the end of mastication in subjects with different types of dentition

Abstract

The final composition of the size of particles of food or the swallowable composition (SC) has been investigated in subjects with different types of dentition. A convenient mouthful of hard-baked soya beans was masticated and thereafter the bolus was dried, sieved and weighed. Full denture wearers prepared a SC with a mode value around 4000 microns whereas subjects with mixed dentition prepared a SC with a mode value around 2000 microns. Subjects with partial dentition produced wide variations in the SC. To produce a SC which is usually swallowed by a particular subject the quantity of masticated food should bear an optimum ratio to the area of the healthy oral tissues.