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=== Mixing ability test === | === Mixing ability test === | ||
[[File:Cognitive 1.jpg|left|thumb|243x243px|'''Figure 1:''' Wax specimen]] | |||
The mixing ability test developed by Sato et al. [29] was used to measure chewing ability and dynamic masticatory performance. The mixing ability index (MAI) was calculated by analyzing the degree of color mixing and the shape and width of a chewed wax specimen, a two-color wax cube (12*12*12 mm3) (Fig. 1). Each participant was instructed to chew the wax specimen ten times with a normal chewing pattern using one’s own habitual masticatory side with the head upright in an unsupported natural position. This chewing test was repeated twice, and the chewed wax specimens were kept in a refrigerator and analyzed within three days to avoid any deformation. Images of both the front and back sides of the chewed wax specimen without shadows were captured using a digital single-lens reflex camera (D80, Nikon Co., Tokyo, Japan) and saved as JPEG files [30]. Both monochrome images and color images of each specimen were obtained using a digital image analyzer (Image-Pro Plus® version 6.0, Media Cybernetics, Inc., Bethesda, MD, USA) (Fig. 2). Areas without color mixing, i.e., green or red areas, were selected in color images using an eyedropper tool built in the analyzer and calculated by a single independent examiner to eliminate measurement error. The MAI was calculated using a scale of 0–100 points, and the average of two specimens was obtained. The MAI assessment is a relative comparison, with a higher MAI indicating better masticatory performance [30]. | The mixing ability test developed by Sato et al. [29] was used to measure chewing ability and dynamic masticatory performance. The mixing ability index (MAI) was calculated by analyzing the degree of color mixing and the shape and width of a chewed wax specimen, a two-color wax cube (12*12*12 mm3) (Fig. 1). Each participant was instructed to chew the wax specimen ten times with a normal chewing pattern using one’s own habitual masticatory side with the head upright in an unsupported natural position. This chewing test was repeated twice, and the chewed wax specimens were kept in a refrigerator and analyzed within three days to avoid any deformation. Images of both the front and back sides of the chewed wax specimen without shadows were captured using a digital single-lens reflex camera (D80, Nikon Co., Tokyo, Japan) and saved as JPEG files [30]. Both monochrome images and color images of each specimen were obtained using a digital image analyzer (Image-Pro Plus® version 6.0, Media Cybernetics, Inc., Bethesda, MD, USA) (Fig. 2). Areas without color mixing, i.e., green or red areas, were selected in color images using an eyedropper tool built in the analyzer and calculated by a single independent examiner to eliminate measurement error. The MAI was calculated using a scale of 0–100 points, and the average of two specimens was obtained. The MAI assessment is a relative comparison, with a higher MAI indicating better masticatory performance [30]. | ||
[[File:Cognitive 2.jpg|left|thumb|'''Figure 2:''' Identification of areas without color mixing in color images. Example of color image analysis using a digital image analyzer (Image-Pro Plus® version 6.0, Media Cybernetics, Inc., Bethesda, MD, USA). The unmixed areas were identified and marked with GA (green area) and RA (red area). The unselected areas were judged to be mixed (i.e., as indicated by a combination of the two colors of wax)]] | |||
=== Bite force measurement === | === Bite force measurement === |
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