• Journal of Korean society of Dental Hygiene
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• v.1 no.1
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• pp.89-99
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• 2001

Estimating by clinical index the efficacy of three cases, where chewing gum is mixed with nanoparticle containing chlorhexidine, where chewing gum doesn't contain neither of them, and where with chlorhexidine only, this study has come to the following conclusion. 1. The chewing gum with chlorhexidine and chlorhexidine nanoparticle has shown more reduction of plaque index and gingival index than that with no chlorhexidine. 2. There could be seen a difference between the gum with chlorhexidine and the gum with chlorhexidine nanoparticle. 3. The gum with chlorhexidine nanoparticle has shown less level of plaque index than that chlorhexidine, which difference was only slight. 4. The gum with chlorhexidine nanoparticle wasn't absorved any tooth coloring. To put these results together, it is proposed that mixing chewing gum with chlorhexidine nanoparticle can be an efficient application.

• Journal of International Academy of Physical Therapy Research
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• v.12 no.2
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• pp.2370-2374
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• 2021

Background: Masticating is an activity that is free from temporal or spatial constraints, with an advantage that it can be combined easily with other treatment methods. While several studies have reported a positive effect of the intervention of chewing using the jaw on postural stability, only a few studies were conducted on stroke patients. Objectives: To investigated the effects of masticating chewing gum on the static and dynamic balancing of stroke patients. Design: Randomized cross-over study design. Methods: Nineteen stroke patients were randomly assigned to the chewing group or control group. BT4 was used to measure the static and dynamic balancing abilities. Pre-test measurements were taken before mastication of chewing gum, and post-test measurements were taken after 2 days. The stroke patients in the chewing group were guided to sit on a chair and chew gum for 3 min, and their balancing abilities were simultaneously measured. The balancing abilities of the control group patients were measured while they sat at rest without masticating chewing gum. Results: The chewing group showed significant increases in the measures of static balance (i.e., C90 area, trace length, X mean, and Y mean). In the between-group comparison, the measures of static balance were significantly higher in the chewing group than in the control group. Conclusion: These findings suggest that masticating chewing gum enhanced the static balancing ability of stroke patients. Thus, gum chewing should be considered a viable clinical intervention to control posture in stroke patients.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1484-1487
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• 1999

Extraction is the most important and tedious step to determine water-soluble vitamin C in water-insoluble chewing gum. For the rapid determination of vitamin C in chewing gum, a new method of dispersion in tetrahydrofuran(THF) was performed. Vitamin C was easily extracted from gum base using THF The content of vitamin C in chewing gum was rapidly quantified with high reliability by an enzymatic method using a chewing gum sample dispersed in tetrahydrofuran.

• Journal of Oral Medicine and Pain
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• v.19 no.2
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• pp.25-45
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• 1994

The purposes of this study were to investigate the effect of pilocarpine-containing chewing gum for the treatment of xerostomia and to compare the effect of pilocarpine-containing chewing gum with that of pilocarpine oral administration. The 20 subjective and objective xerostomic patients were included in this study and divided into 3 groups. Five subjects were included in gum base chewing group, 10 in pilocarpine-containing gum chewing, and 5 in pilocarpine oral administration. The author measured unstimulated whole salivary flow rate, stimulated parotid salivary flow rate, pH of resting whole saliva, viscosity of stimulated whole saliva, and subjective symptoms and discomforts using VAS(visual analogue scale) at the beginning of the experiment. And the author investigated the changes of these factors at 1, 2, 3, and 4 week after. The obtained results were as follows : 1. There were significant increases in the unstimulated whole salivary flow rate in pilocarpine-containing gum chewing and pilocarpine oral administration groups. But there was no significant difference between pilocarpine-containing gum chewing and pilocarpine oral administration groups. 2. There was a significant increase in the stimulated parotid salivary flow rate in pilocarpine- containing gum chewing group. But there was no significant difference between pilocarpine- containing gum chewing and pilocarpine oral administration groups. 3. The change of salivary pH showed the increasing pattern in all groups. But there was no significant difference among groups. 4. There were no significant changes in the values of salivary viscosity in all groups through the experimental period. 5. There were significant decreases of VAS(visual analogue scale) in the degree of subjective symptoms and discomforts in pilocarpine-containing gum chewing and pilocarpine oral administration groups. But there was no significant difference between pilocarpine- containing gum chewing and pilocarpine oral administration groups.

• Asian Oncology Nursing
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• v.10 no.2
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• pp.191-198
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• 2010

Purpose: The purpose of this study was to examine the effects of a gum-chewing on the recovery of bowel motility and days of hospitalization after surgery for colorectal cancer. Methods: This study used a non-equivalent control group and non-synchronized design. Thirty-four patients undergoing abdominal surgery for colorectal cancer were assigned to either gum-chewing group (n=17) or control group (n=17). The patients in the gum-chewing group chewed gum for 10 min three times daily from the first postoperative morning until the day they began oral intake. Outcome variables were time of first flatus, time of first bowel movement, and length of hospital stay. Results: Gum-chewing was effective in enhancing the first passage of flatus, but was not effective in enhancing time of bowel movement and length of hospital stay. Conclusion: Gum-chewing can be utilized as a useful nursing intervention to shorten the time of the first flatus of postoperative colectomy.

• Journal of Korean Clinical Nursing Research
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• v.14 no.3
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• pp.15-25
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• 2008

Purpose: This study was aimed to investigate the effects of gum-chewing on the recovery of bowel movement and oral cavity discomfort after abdominal surgery. Method: The nonequivalent control group, non-syncronized repeated treatment design was used. A total of 99 patients were participated in the study. The 44 patients were in the experimental group and the rest in the control group. The experimental group chewed gum three times a day until they passed gas. As the patient reported gas-passing, bowel movement time, subjective symptoms of oral cavity, and oral status were recorded precisely. The frequency, percentage, $x^2$-test and t-test were analyzed by SPSS PC 12.0. Results: There were significant differences in bowel movement, gas passing, oral cavity symptoms, and oral status scores between the experimental and the control group. Conclusion: The findings of the study demonstrated the fact that gum-chewing helps early recovery from post-operative ileus and thirst. It is because gum chewing stimulates bowel mobility and secretion of saliva. Thus gum-chewing seems to be an effective nursing intervention in reducing post-operative side effects for patients with abdominal surgery.

• Journal of Korean Dental Science
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• v.7 no.1
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• pp.16-24
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• 2014

Purpose: This study was planned to clarify a negative view of chewing gum due to the concern that continuous gum chewing might cause a change in the gonial angle and make the lower facial appearance look square. Materials and Methods: We had 25 adults (13 males and 12 females, with an average of 27.3 years) chew 6 g of gum (spearmint) evenly with both right and left posterior teeth for one hour per day for three months. We then measured their gonial angle, the inclination of occlusal plane, facial height, bone marrow density, and masticatory force before chewing, 1, 2, and 3 month after chewing to verify its significance statistically. Result: The results showed that the gonial angle increased from $122.7^{\circ}$ to $123.3^{\circ}$ (P>0.05), and thus the jaws became slightly slimmer. There was no change in the occlusal plane inclination and facial height. Meanwhile bone marrow density in the mandibular angle and ascending ramus increased from $0.285g/cm^2$ to $0.290g/cm^2$ (P<0.05), and masticatory force also increased by 0.5 kg on the right side and 0.8 kg on the left side (P<0.05). Conclusion: Continuous chewing of gum gives an appropriate exercise effect to the stomatognathic system. As chewing gum has effect on increase bone marrow density without changing the mandibular angle and facial appearance the claim that jaw bone changes to a square jaw through chewing gum is regarded to be groundless.

• Journal of Korean society of Dental Hygiene
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• v.16 no.3
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• pp.463-469
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• 2016

Objectives: The purpose of the study is to investigate the effect of chewing gum containing Prunus mume extract(PME) on the change of saliva ingredients. On the basis of the biological background of molecules and diagnostic indices in the use of saliva, the mastication effect of chewing gum containing PME was demonstrated in terms of secretory IgA concentration and total protein concentration in stimulated saliva. Methods: This study is an experimental research on the use of a research design before and after applying a randomized control group. Participants were distributed randomly to the experimental group and the control group, respectively. The experiment group was instructed to masticate the chewing gum containing PME for 10 minutes for one month after each meal within 30 minutes. Salivary secretion was collected by the participants between 8 and 10 a.m in the morning in the research office. For the measurement of secretory IgA and total protein concentrations in the saliva, indirect enzyme-linked immunosorbent assay(ELISA) was used. Results: The salivation stimulation rate was significantly increased after four weeks of masticating chewing gum containing PME after each meal(p<0.001). Mastication of chewing gum containing PME for four weeks decreased the concentration of secretory IgA much more significantly than that after mastication for one week(p=0.003). The concentration of total protein in the saliva was decreased after four weeks in the experimental and control groups. Conclusions: Mastication of chewing gum containing PME stimulated salivary secretion and led to oral disease prevention in patients with xerostomia. Furthermore, it seems to be urgent to seek measures that can be utilized in intervention for patients with xerostomia.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.987-991
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• 1997

Effect of morphology and granule size of crystalline D-sorbitol on texture of sugar-free chewing gum was investigated with different morphology of sorbitol such as a compact shaped P-type and a loose shaped S-type, and with different granule size such as 50 mesh, 80 mesh, and 100 mesh. The chewing gum including S-type sorbitol exhibited an increased flexibility and a decreased hardness as compared with that including P-type sorbitol. S-type sorbitol was chosen as a solid phase of sugar-free chewing gum because the consumer preferred a chewing gum with high flexibility and low hardness. The flexibility and hardness of chewing gum including S-type sorbitol were determined to be optimum at 80 mesh of the sorbitol size. The flexibility of the chewing gum including 80 mesh S-type sorbitol increased but the hardness decreased with increasing temperature.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.25-28
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• 1992

The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.