Evaluation of oral function using a composite sensor during maximum lip closure and swallowing in normal children and adults.

BACKGROUND: There is growing interest in the development of objective methods for assessing lip-closing function in children. OBJECTIVE: To obtain normative data for healthy children in the developmental stages of lip closure function, we quantitatively evaluated oral movements associated with lip closure in children and adults using a composite sensor (CS). METHODS: Twenty-five normal children (11 boys, 14 girls) aged 8.8 ± 1.6 years and 25 young adults (13 men, 12 women) aged 27.4 ± 3.9 years were asked to perform test movements, maximal lip closure and swallowing of 3 mL of water. Lip-closing pressure (LP), intraoral baro-pressure (IP) and electromyographic (EMG) activity of the upper orbicularis oris muscle were simultaneously recorded using the CS. RESULTS: EMG activity of the upper orbicularis oris muscle during closure was significantly greater in adults than in children. There were significant positive correlations between integral values of LP and EMG for closure in adults (r = .527, p = .008) but not in children, and significant positive correlations between integral values of LP and IP for swallowing in children (r = .508, p = .010) but not in adults. CONCLUSIONS: The CS may provide an effective tool for evaluating lip function in children acquiring oral function. For the combination of maxillary orbicularis oculus contraction and formation of intraoral negative pressure, EMG activity of the upper orbicularis oris muscle involvement in LP and IP involvement in LP may differ between children and adults.

Lip-closing pressure during food intake from a spoon in normal children.

BACKGROUND: Understanding the refinement of self-feeding skills is useful for the assessment of oral functional development in children. OBJECTIVES: To determine normative data on lip closing during food intake in the development of independent spoon-feeding in normal children, we tested the hypothesis that lip-closing pressure and spoon operation differ depending on food type. METHODS: Fifteen normal children (eight boys, seven girls; mean age: 6.5 years) were asked to eat test foods (2, 3 and 5 g of yogurt and cream cheese) freely with a spoon. Lip-closing pressures and kinematic data on spoon operation were recorded simultaneously with a strain gauge transducer embedded in the spoon and Vicon motion analysis, respectively. RESULTS: In the most common lip-pressure pattern, only positive pressure was generated. In the second most common pattern, negative pressure occurred first, followed by positive pressure; this pattern was seen infrequently. Positive pressure (P < .001), pressure duration (P < .001) and spoon intra-oral time (P < .05) during intake of cream cheese (an adhesive food) were significantly greater than those during intake of yogurt (a non-adhesive food). Pressure onset occurred at the beginning of the spoon withdrawal period or at the turning point from spoon insertion to withdrawal, depending on the food. CONCLUSIONS: Lip-closing force and spoon operation varied depending on food type in preschool and early elementary school children. Our findings suggest the need to consider the importance of food diversity and to pay attention to the spoon withdrawal period when assessing the development and maturation of lip function.

Influence of food adhesivity and quantity in lip closing pressure.

Lip closing is an important motor act in food acquisition. Appropriate food capture in anticipatory and early oral stages of feeding is essential for mastication and swallowing. The aim of this study was to investigate the effect of food type and quantity on lip closing pressure during food capture with a spoon, and to identify normal lip function during food acquisition in healthy young adults. Twenty young healthy males (age range: 22-30 years) participated in this study. They were asked to eat the test food freely with a spoon. Test foods were yogurt and cream cheese, which were given in quantities of 3, 5 and 10 g in weight; 3 ml water was included as a reference. A strain gauge transducer was embedded in the spoon in advance, and lip closing pressures during food capture were measured and recorded. The Vicon motion analysis system was used to collect three-dimensional kinematic data of spoon operation. Positive pressure with lip closing during capture of adhesive food, such as cream cheese, significantly increased (P < 0.001). Moreover, positive pressure significantly decreased when food quantity increased (P < 0.01), irrespective of food type. Negative pressure that preceded positive pressure appeared more frequently during cream cheese intake and increased when food quantity on the spoon increased (P < 0.001). These findings indicated that participants sucked or squeezed the spoon further during capture of adhesive food. Maximum mouth opening occurred predominantly during the spoon insertion period, while mouth closing occurred predominantly during the spoon withdrawal period. After mouth closing, all subsequent lip pressure events appeared in the withdrawal period. Our results may be useful for comprehending normal lip function during food acquisition in healthy young adults. They may also aid in the diagnosis and management of abnormal lip function in oral hypofunction and dysfunction, which can be examined in future studies.

Optically transparent conductive network formation induced by solvent evaporation from tin-oxide-nanoparticle suspensions.

This investigation describes an optically transparent antistatic film composed of antimony-doped tin oxide (ATO) nanoparticles dispersed in a polymer matrix, with remarkably improved electrical and optical properties. The film is fabricated on the basis of a synergistic interaction between self-assembling nanoparticles and self-organizing matrix materials. The antistatic property of the film is obtained at ATO concentrations above a threshold value. A scaling analysis of the data yields an extremely low critical concentration (0.0020 volume fraction), which is considerably lower than the value predicted by percolation theory. Microscopic observations of the film have revealed a characteristic microstructure: "single-stranded" chainlike (linear form or fibrous) aggregates consisting of ATO nanoparticles and large ATO-depleted areas. The experiment results suggest that the high optical transparency and the low critical concentration are derived from the characteristic microstructures of the film.

Self-assembly of tin oxide nanoparticles: localized percolating network formation in polymer matrix.

A novel method to prepare transparent antistatic films by trapping nanoparticles in thin surface layers is proposed, and high performance of the product is demonstrated. Coating solutions consisting of surface-active antimony-doped tin oxide (ATO) nanoparticles, an organic solvent mixture of high affinity with poly(methyl methacrylate) substrate, and an ultraviolet curable resin are used for the film formation. Antistatic property of the layer is obtained at ATO concentrations above the critical concentration for percolation. A scaling analysis of the data shows that the critical concentration (0.004 volume fraction) is extremely low as compared to the value predicted by the percolation theory for randomly packed systems as well as the values in ever developed composite films filled with ATO particles. Microscopic observation of the deposited layers indicates that percolating clusters of ATO particles are localized on the layer surfaces. The excellent electrical and optical properties of the layer are attributed to the characteristic microstructure.