Mastication and ingestion Flashcards
reason for chewing
maintenance of oro-facial tissues
what happens to our food as it breaksdown
surface area increases and releases chemicals
purpose of saliva
clear the mouth
buffer the acids
lubricates the mouth
why we need to chew our foods eg meat
to break down foods in order for enzymes to break down the proteins
in eg. fish- reason for chewing
speeds up absorption
how many teeth are needed in the dentition
5-5 atleast after this starts to fall away
however if molars do not meet then no benefit
lower dentiton kept in eg denture supported by what
atleast 2 implants
think ahead- planning
save roots>tooth
3 basic stages of chewing
1- anterior to posterior taste /spit out
2- chew- make bolous especially red meats
3- ready to swallow then swallow- if not keep chewing
mechanics of
lips
jaw
cheek
tongue
lips- take food in mouth shut to keep food in
jaw- chewing cycles
cheek- buccinator directs
tongue- strong, crushes food, directs, mix
how long is a chewing cycle
1 second
4 phases of chewing cycle
open
fast close
slow close
intercuspal
food breakdown occurs in what chewing cycle stages
slow close and intercuspal
how we chew for
1. tough foods
2. brittle foods
3. abnormal patterns
- lateral wide
- vertical
- double circle / clicking jaw
what muscle moves the condyle forward
lateral pterygoid
condyle on ws and nws
ws- moves a lot
nws- doesnt move