Application in the analysis of the occlusal force of free-end missing tooth implant restoration with T-SCAN III.

Introduction: The occlusal force of the teeth in the dental arch and the remaining adjacent natural teeth will change after implant restoration with a free-end missing tooth. This study intends to use the T-SCAN III scanner to collect dynamic quantitative data before and after the restoration of free-end implants and to explore the application of the T-SCAN III in redistributing the occlusal force of free-end implants. Methods: In this study, 24 patients with free-end implant restoration were selected, and their occlusion was tested before, immediately after, and 3 months after implant restoration. Results: In all 24 cases, the bite force of the first natural tooth adjacent to the implanted tooth after restoration changed from 19.12% ± 9.48%-12.93% ± 11.47% (p < 0.01). For additional data analysis, all cases were further subdivided by single implant and fixed bridge restorations. In 17 cases, there was a successful follow-up after 3 months. The percentage of the total bite force of dental arch with implant increased from 41.92% ± 10.78%-53.06% ± 10.71% (p < 0.01). Discussion: This study shows that the free-end implant restoration protects the remaining natural teeth, and the patient's missing dental arch bite force improves within 3 months of implant restoration.

Will Macau's Restaurants Survive or Thrive after Entering the O2O Food Delivery Platform in the COVID-19 Pandemic?

COVID-19 presents a formidable challenge to global tourism. One of the emergency measures adopted by the Macau restaurant industry has been to increase its revenue by joining an online-to-offline (O2O) platform. Nevertheless, are there any risks that follow these opportunities? This article aims to explore whether any risks follow these opportunities, which could extend the literature. Study 1 explores the key factors that customers focus on by analyzing the content of customer reviews published on the Aomi platform through Python. Results show that brand credibility, freshness, and taste remained prominent in the customers' dining experience. Packaging, delivery quality, and hygiene emerged as new factors due to the COVID-19 pandemic and the popularity of the O2O platform. Customers and staff continued to participate in service interactions through these online channels. Meanwhile, Study 2 contributes to the present understanding of O2O services in restaurants by interviewing catering professionals, and the results highlight how restaurateurs adopt their strategies on O2O platforms.