Mastication is a rhythmic movement regulated by a central pattern generator that is sensitive to and dependent on oral sensory feedback. Mastication is therefore continually modified throughout the chewing sequence in response to the texture of the food bolus. The effect of food texture on masticatory parameters has, however, not been systematically studied. The main obstacle is that food is a complex stimulus that is difficult to reduce to a single physical dimension.Mastication is also continually modified throughout the chewing sequence in response to the texture of the food. The aim of our work is to compare the effects of an increase in hardness of two model food types, presenting either elastic or plastic rheological properties, on mastication. We intend testing this in our robotic jaw (Picture)
What do you think of this model?
How would you determine the effect of food properties on the mastication of this artificial jaw?
How would you construct the jaw?
If you are interested in it, maybe let us have your views!
A good article is by one of our collaborators, Kylie Foster:
J Neurophysiol 95: 3469-3479, 2006
K. D. Foster, A. Woda and M. A. Peyron
1 comment:
Opinion of the Jaw- Elementary Dr Watson
Things to be considered in the construction of the jaw
Fluid Source- Similar to saliva
False Tongue-This might be quite difficult with the construction of the tongue easier compared to the complex movements it has to achieve
Cheek(buccal pad)-Not too hard to constuct I'll say
THe neuromuscular control of all these elements will be something that would be the hardest to achieve. (Something more harder would be a Post mastication Burp-pun intended)
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