Abstract

THE CREATION OF AN EXPERIMENTAL MODEL OF A NATURAL TEST FOOD SAMPLE AS A STANDARD FOR THE INVESTIGATION OF MASTICATORY FUNCTION

*Desislava Konstantinova, Mariana Dimova and Stefka Titeva

ABSTRACT

The aim of the research is the creation of a model of a natural test food sample as a standard for the investigation of masticatory function in patients with prostheses . The selection has been made with the aid of a thorough analysis of sources in the literature and conclusions drawn from an investigative survey of 72 persons (test subjects) who are clinically healthy and with healthy dentition in terms of their preferences for quality and type of natural food samples. As a model for the creation of an experimental food sample for investigation of masticatory function roast peanuts of the brand ‘Kalina’ , characterised by their sufficient hardness and homogenous structure, were selected. The structural and mechanical properties of the selected material allow quantitative assessment when performing functional investigation of the masticatory apparatus using sieve analysis, the aim of which is to research the extent to which the model food sample is broken down, to determine the average dimensions of the particles and also their distribution by size.

Keywords: masticatory function, natural test food sample, experimental test food, sieve analysis.