СРАВНИТЕЛЬНОЕ ИССЛЕДОВАНИЕ ФУНКЦИОНАЛЬНЫХ ЖЕВАТЕЛЬНЫХ ПРОБ ПРИ ЭКСПЕРИМЕНТАЛЬНЫХ УСЛОВИЯХ

Аннотация

Abstract: The article presents the results of an experimental comparative assessment of the main functional chewing tests using natural test products given in the Russian educational and scientific-methodical literature. The positive and negative sides of each of them are revealed. 189 According to the results of the study, the most optimal test for determining the effectiveness of the performed orthopedic dental treatment is the test according to S.E. Gelman (1932), which has the necessary parameters for this. Keywords: chewing function, chewing efficiency, functional chewing test, orthopedic dentistry, natural test chewing products. Conflict of interest. The authors declare no obvious and potential conflicts of interest related to the publication of this article. Relevance. The restoration of chewing function is one of the fundamental criteria in combination with the formation of the aesthetic optimum of the dentoalveolar apparatus when assessing the effectiveness of orthopedic dental treatment. According to the educational-methodical and scientific literature, the most informative methods for assessing chewing function are functional chewing tests [2, 3, 5, 6, 7]. Classical tests characterizing a given functional parameter of the dentoalveolar apparatus using natural test products given in the Russian special dental literature are: chewing test according to I. S. Rubinov (1951) [8,9], test according to S. E. Gelman (1932) [1, 9] and test according to R.S. Manly (1950) [4, 9]. The aim of the work is to carry out a comparative assessment of the main functional chewing samples using natural test products. Materials and methods. The presented work is based on the data obtained as a result of the experimental-practical study, which consists in the clinical assessment of the main functional chewing samples using natural test products, on male and female test subjects (volunteers). The criteria for inclusion in the study group were: 1) Persons of the same sex, young age (in the range of 20-23 years); 2) Persons of the same weight category by gender (within the range of ± 15 kg); 3) Persons with no defects in the dentition and the presence of orthopedic structures in the oral cavity; 4) Persons with the presence of an orthognathic relationship of the dentition; 5) Persons with no concomitant acute and chronic general somatic pathology; 6) At the time of the experiment, the last meal should not exceed 2 hours, in order to level the natural feeling of hunger, which could introduce errors in the research results. The general quantitative and physiological characteristics of the subjects are presented in Table 1. Table 1 General quantitative and physiological characteristics of the subjects Age Weight, kg Height, cm Number Sex (min– (min– (min– of persons max) max) max) Male 30 21–23 60–75 172–188 Female 30 19–23 50–62 161–182 Total: 60 19–23 50–75 161–188 Chewing test according to S.E. Gel'man (1932) envisaged the use of almond kernels as a test product with a total weight of 5 grams, a chewing time of 50 seconds and a sieve opening diameter to assess the crushing character of the test product 2.4 mm. The chewing test according to I.S. Rubinov (1951) envisaged the use of a hazelnut (hazelnut) weighing 0.8 grams as a test product, the chewing time before the appearance of the swallowing reflex and the diameter of the holes of the diagnostic sieve of the study was similar to the previous test. 190 The chewing test according to R. S. Manly (1950) involved the use of peanuts weighing 3 grams as a test product with a limited number of chewing movements in the amount of 20 and a hole diameter of the diagnostic sieve of 2 mm. Weighing of the test product was carried out on a jewelry electronic balance, with a measurement accuracy of ± 0.01 grams, followed by a mathematical calculation, which has a similar character for all three chewing samples, an indicator of chewing efficiency (X) according to the formula: weight of the product passed through the sieves (in grams) 𝑥 = × 100% total weight of the test product (in grams) In the chewing test according to I.S. Rubinov (1951), the time (in seconds) before the appearance of the swallowing reflex was additionally recorded. Statistical processing of the obtained data was carried out as follows: on the basis of the obtained absolute values, intensive and extensive coefficients, as well as average values, were calculated. When determining the degree of reliability of the research results for relative and mean values, the corresponding mean errors were calculated. Research results. Table 2 presents a summary of the results of evaluating chewing efficiency among men and women using the studied chewing samples. Table 2 Results of evaluating chewing efficiency using the studied chewing samples According to Rubinov According to I.S. (1951) According to Se Gelman S.E. (1932), Manly R. S. (1950), x % Time, % % sek Ma 100±0, 95,2±0,8 20±4,8 81,9±2,4 le 0 Fe 99,5±0, 90,6±1,0 12±1,9 67,0±2