• Weed & Turfgrass Science
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• 제2권3호
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• pp.306-311
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• 2013

Pythium aphanidermatum에 의한 잎마름병(pythium blights)이 chewing fescue "Jamestowm II" 품종에서 2011년 6월 상순에 대구대학교 시험포장에서 발생하였다. 잔디에 발병증상은 잎 끝으로부터 잎마름 증상과 뿌리 썩음증상이 나타나고, 잎색은 진한갈색,회 갈색으로 나타났다. 병원균은 병든 잎과 지제부에서 분리를 하였으며, 동정을 위하여 PDA에서 배양하였다. 균사에는 잎 같은 포자가 복잡한 구조로 부풀어져 있고, 균사로부터 구별되지 않은 실같은 포자낭이 있다. 리보소옴 DNA의 염기서열을 분석한 결과, 유전자은행 DB에 P. aphanidermatum 균주 와의 100% 상동성을 나타낸다는 것을 확인하였다. 병원성은 chewing fescue, creeping bentgrass 및 Kentucky bluegrass에서 코흐의 원칙에 따라 확인하였다. 이것은 chewing fescue 종에서 P. aphanidermatum 에 의한 잎마름병을 국내에서 처음보고 한다.

• 한국식품과학회지
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• 제29권5호
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• pp.987-991
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• 1997

솔비톨의 형태와 입자크기가 무설탕 츄잉껌의 텍스쳐에 미치는 영향을 살펴보기 위하여 두 가지 형태인 치밀한 구조를 지닌 P-type과 듬성한 구조를 지닌 S-type의 솔비톨과 50 mesh와 100 mesh의 솔비톨을 사용하였다. 츄잉껌에 사용한 솔비톨 형태는 S-type이 P-type보다 더 유연하였고, 50 mesh의 솔비톨 보다 100 mesh가 더 유연하였다. 솔비톨의 강도는 S-type보다 P-type에서 컸으며 50 mesh보다 100 mesh에서 크게 나타났다. 이것은 덜 치밀한 구조를 지닌 솔비톨이 사용된 무설탕 츄잉껌이 높은 유연성과 낮은 강도를 보여 줌을 의미하고 입자의 크기가 작은 솔비톨을 사용할수록 무설탕 츄잉껌의 유연성과 강도가 증가됨을 의미한다. 그러므로 본 실험에서는 유연성이 높고 강도가 상대적으로 낮은 S-type의 솔비톨을 무설탕 츄잉껌의 원료로 선택하였다. 선택한 S-type 솔비톨이 함유된 무설탕 츄잉껌의 솔비톨의 입자크기에 따른 유연성과 강도를 측정한 결과 80 mesh 입자가 츄잉껌의 고체상 원료로 적합하였다. 80 mesh의 S-type 솔비톨이 함유된 무설탕 츄잉껌의 온도변화에 따른 유연성과 강도를 측정하였다. 실험 결과 온도가 증가할수록 무설탕 츄잉껌의 유연성은 증가하였으나 강도는 감소하였다.

• Nutrition Research and Practice
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• 제16권3호
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• pp.354-365
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• 2022

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS: In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS: The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS: There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

• 대한치과의사협회지
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• 제51권9호
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• pp.511-517
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• 2013

To assess the association between oral health and general health, this study examined the relationship between chewing difficulty and twelve chronic health conditions such as hypertension, hyperlipidemia, diabetes, cerebro- and cardiovascular disease, musculoskeletal disease, respiratory disease, eye/nose/throat disease, stomach/intestinal ulcer, renal dysfunction, thyroid disease, depression, and cancer in Korea. The study population was 3,066 elders aged 65 years old and more from the fourth Korean National Health and Nutrition Examination Survey. Chewing difficulty was measured on a 5-point Likert scale. Chronic conditions were assessed by self-reported questionnaire. Confounders were age, gender, education, income, smoking, drinking, and obesity. Chi-square test, general linear model, and multiple logistic regression model were done with complex sampling design. Musculoskeletal disease (adjusted odds ratio=1.33), respiratory disease (adjusted odds ratio=1.52), and cancer (adjusted odds ratio=1.58) were independently associated with chewing difficulty. Multiple chronic conditions with more than 4 chronic disease showed significant association with chewing difficulty (adjusted odds ratio=1.37).

• 임상간호연구
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• 제14권3호
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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.

• 한국식품과학회지
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• 제24권1호
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• pp.25-28
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• 1992

츄잉껌 품질향상의 일환으로 저장기간 및 여러 가지 상대습도하에서 츄잉껌 향기성분의 변화를 GC/MS로 분석하였다. 츄잉껌 향기성분을 시료전처리로 포집하고 tetradecane을 내부표준용액으로 이용해서 각 성분과의 peak area ratio로써 향기성분함량의 감소량을 측정한 결과 저장초기에는 53% R.H 저장분 보다 33, 75% R.H에서 감소속도가 빨라으나 그 이후는 차이가 별로 없었으며 16주 후에는 $45{\sim}49%$의 잔존량을 나타내었다.

• 한국초지조사료학회지
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• 제8권3호
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• pp.68-76
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• 1988

The variation of rumination response in steers fed a same amount of orcharugrass hay was investigated. With three steers (6, 12, 24 months) of the Japanese Black Breed, rumination behaviour was measured continuously during a 5 days period by masseter EMG telemetry system. The results are summarized as follows: 1. The average daily rumination time of respective animals were 438,447 and 433 min. with small daily variation both within and among animal. But the rumination time per DM kg of hay consumed varied from 66 to 138 min., and calf spent longer than older calf. 2. Actural chewing time showed small variation, and percentage of actural chewing time spent in rumination time was from 88 to 93% on individual average. 3. The daily number of chewing in rumination was approximately 25,000 to 30,000 with large individual differences. The chews per DM kg intake varied from 3,800 to 9,600, and calf chewed more than older calf. 4. The average rate of chewing per 100 sec. (chewing speed), there was a large difference between animals i.e. 104, 114, 131 respectively, but very little variance between days in individual. 5. No relation between day to day variations in eating time and rumination behavior, but significantly positive correlation was observed in the relation among rumination time, chewing time, No. of boluses and No. of chews. 6. Active time of day in rumination altered considerably day to day, but variation in the amount of rumination per day as expressed by the rumination time was relatively small.

• 한국치위생학회지
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• 제20권3호
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• pp.281-290
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• 2020

Objectives: Stress is the cause of several illnesses, in older people, stress may also cause various social problems. The oral health of older adults is closely related to the quality of life, and chewing ability is particularly important for their general health. The purpose of this study was to investigate the relationship between stress, the number of teeth remaining, and the chewing ability, which reflects the oral health status among older adults. Methods: This study evaluated the stress level and chewing ability of adults older than 65 years using the 6th (2014-2015) Korea National Health and Nutrition Examination data. The total number of remaining teeth was determined based on the data of the teeth conditions. Results: There was an association between stress and chewing ability among older adults. The odds ratio of chewing function increased by 2.67 times (crude OR=2.67; 95% CI=1.88-3.79) with increased stress. After adjusting, the odds ratio increased to 2.74 times (adjusted OR=2.74; 95% CI=1.88-3.98). Conclusions: Reducing stress may facilitate effective oral health management and improve the overall quality of life in older adults. The findings of this study may help in the discovery of various approaches s to reducing stress in older adults and provide relevant information for oral health education.

• 한국치위생학회지
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• 제21권5호
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• pp.601-610
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• 2021

Objectives: The purpose of this study was to analyze the effect of chewing difficulty on depression in Korean adults to provide basic data on improving the quality of life related to oral health of Korean adults. Methods: The raw data of the analysis were obtained from the dataset of the seven Korea National Health and Nutrition Examination Survey conducted between 2016 and 2018. The subjects included 9,535 people who underwent oral examination and answered questions. The collected data were analyzed using the SPSS (ver 21.0) program using composite samples, and the mean crossover analysis and logistic return analysis were performed. Results: An analysis of the effects of chewing difficulty on depression in Korean adults showed that those with chewing difficulty had a 2.24 fold higher risk of depression (95% CI: 1.73-2.90) and a statistically significant difference (p<0.05). Conclusions: The association between the chewing difficulty on depression could be confirmed, and measures improve of the oral health and preventing depression should be prepared.

• Journal of Oral Medicine and Pain
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• 제48권4호
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• pp.159-168
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• 2023

Purpose: Coordinated activity between the jaw and neck muscles is important in oral motor tasks such as chewing. This study examined coherence between the jaw and neck muscles during chewing in healthy adults. Methods: A total of 12 healthy adults underwent electromyography (EMG) of the jaw and neck muscles during right-sided chewing at a frequency of 1 Hz. Surface electrodes were placed over the temporalis (TA), masseter (MS), anterior digastric (DA), and sternocleidomastoid (SM) muscles on the right side. EMG signals were processed for coherence and phase analysis using advanced signal processing techniques. Results: The MS and TA muscle pair exhibited high synchronization when chewing (median coherence=0.992). Contrarily, the coherence values between the MS and DA, as well as the MS and SM muscle pairs, were relatively low (median coherence=0.848 and 0.957, respectively). Phase analysis revealed minimal temporal differences between the MS and TA muscle pair and the MS and SM muscle pair, whereas substantial phase shifts were observed between the MS and DA muscle pair. Conclusions: During chewing in healthy adults, the TA muscle works synergistically whereas the DA muscle antagonistically with the MS muscle, and the SM muscle supports the activity of the MS muscle. The observed synchrony and coordination provide insights into the intricate interplay among these muscles during oral motor tasks.