Fracture modes in human teeth.

The structural integrity of teeth under stress is vital to functional longevity. We tested the hypothesis that this integrity is limited by fracture of the enamel. Experiments were conducted on molar teeth, with a metal rod loaded onto individual cusps. Fracture during testing was tracked with a video camera. Two longitudinal modes of cracking were observed: median cracking from the contact zone, and margin cracking along side walls. Median cracks initiated from plastic damage at the contact site, at first growing slowly and then accelerating to the tooth margin. Margin cracks appeared to originate from the cemento-enamel junction, and traversed the tooth wall adjacent to the loaded cusp from the gingival to the occlusal surface. All cracks remained confined within the enamel shell up to about 550 N. At higher loads, additional crack modes--such as enamel chipping and delamination--began to manifest themselves, leading to more comprehensive failure of the tooth structure.

A comparison of five different bone resorption markers in osteosarcoma-bearing dogs, normal dogs, and dogs with orthopedic diseases.

BACKGROUND: Various bone resorption markers in humans are useful for supporting the diagnosis of malignant skeletal pathology, with certain bone resorption markers appearing to be more discriminatory for detecting cancer-induced osteolysis than others. Canine osteosarcoma (OSA) is characterized by focal bone destruction, but a systematic investigation for determining which bone resorption marker best supports the diagnosis of OSA in dogs has not been reported. HYPOTHESIS: Dogs with OSA will have increased concentrations of bone resorption markers compared with healthy dogs and dogs with orthopedic disorders. Differences will exist among various bone resorption markers for their ability to support the diagnosis of malignant osteolysis in dogs with OSA. ANIMALS: Single time point, cross-sectional, cohort study including dogs with OSA (n = 20) or orthopedic disorders (n = 20) and healthy dogs (n = 22). METHODS: Basal concentrations of urine and serum N-telopeptide (NTx), urine and serum C-telopeptide (CTx), and urine deoxypyridinoline (DPD) were compared among all 3 groups. RESULTS: Compared with healthy dogs and dogs with orthopedic disorders, urine NTx, serum NTx, and serum CTx concentrations were significantly increased in dogs with OSA. For urine NTx and serum NTx, the calculated lower and upper 95% confidence limits in dogs with OSA did not overlap with dogs diagnosed with orthopedic disorders or healthy dogs. CONCLUSIONS AND CLINICAL IMPORTANCE: Of the markers evaluated in this study, urine NTx and serum NTx appear to be the most discriminatory resorption markers supporting the diagnosis of focal malignant osteolysis in dogs with OSA.

Mechanical defenses in leaves eaten by Costa Rican howling monkeys (Alouatta palliata).

Primate species often eat foods of different physical properties. This may have implications for tooth structure and wear in those species. The purpose of this study was to examine the mechanical defenses of leaves eaten by Alouatta palliata from different social groups at Hacienda La Pacifica in Costa Rica. Leaves were sampled from the home-ranges of groups living in different microhabitats. Specimens were collected during the wet and dry seasons from the same tree, same plant part, and same degree of development as those eaten by the monkeys. The toughness of over 300 leaves was estimated using a scissors test on a Darvell mechanical tester. Toughness values were compared between social groups, seasons, and locations on the leaves using ANOVA. Representative samples of leaves were also sun-dried for subsequent scanning electron microscopy and energy dispersive x-ray (EDX) analyses in an attempt to locate silica on the leaves. Both forms of mechanical defense (toughness and silica) were found to be at work in the plants at La Pacifica. Fracture toughness varied significantly by location within single leaves, indicating that measures of fracture toughness must be standardized by location on food items. Monkeys made some food choices based on fracture toughness by avoiding the toughest parts of leaves and consuming the least tough portions. Intergroup and seasonal differences in the toughness of foods suggest that subtle differences in resource availability can have a significant impact on diet and feeding in Alouatta palliata. Intergroup differences in the incidence of silica on leaves raise the possibility of matching differences in the rates and patterns of tooth wear.

UV circular polarisation in star formation regions: the origin of homochirality?

Ultraviolet circularly polarised light has been suggested as the initial cause of the homochirality of organic molecules in terrestrial organisms, via enantiomeric selection of prebiotic molecules by asymmetric photolysis. We present a theoretical investigation of mechanisms by which ultraviolet circular polarisation may be produced in star formation regions. In the scenarios considered here, light scattering produces only a small percentage of net circular polarisation at any point in space, due to the forward throwing nature of the phase function in the ultraviolet. By contrast, dichroic extinction can produce a fairly high percentage of net circular polarisation ( approximately 10%) and may therefore play a key role in producing an enantiomeric excess.

A review: neural control of mastication in humans as influenced by food texture.

This review summerizes recent approaches to the physiology of the masticatory system in humans that aim to understand how the process is influenced by the material properties of foods. The centerpiece is a group of experiments that show that the rate of breakdown of food in human mastification depends principally on the combination of two mechanical properties of foods: toughness(R) and modulus of elasticity (E). Two mechanical indices are constructed from these properties: the square root of their product, (ER)0.5, is predicted to explain the resistance to an incisal bite, while the square root of their ratio, (R/E)0.5 is predicted to control the rate of fragmentation during a postcanie bite. Evidence for the latter is reviewed, which also appears to modulate the activity of jaw closing muscles and the extent of lateral mandibular movement during mastication. These studies provide a quantified link between the food stimulus and the physiological response of the mastiatory system for which we know of no parallel. Attempts to extend this analysis have been made by psychophysical investigations of food texture. These support some sensitivity to the mechanical index that we have identified, but are not conclusive. Finally, we provide a chart summarizing physiological responses to food texture that could interest dentists, food scientists and also those interested in the analysis of dentition and diet in mammals.

Circular polarisation in star-forming regions: possible implications for homochirality.

Our discovery of high degrees of circular polarisation in some star-forming regions provides an attractive mechanism for the origin of homochirality. The largest degrees of circular polarisation, so far observed at near-infrared wavelengths, are thought to arise from the scattering of stellar radiation from aligned dust grains and are calculated to extend down to UV wavelengths. The extent of the region where circularly polarised light (CPL) of a single handedness originates is very large, and it is likely that the whole of a planetary system would see a single handedness of CPL also. We present the observational data, models of the scattering that leads to the production of CPL, and a model for the origin of homochirality. We also discuss briefly future laboratory and space-based experiments.

"The first bite of the cherry": Intra-oral manipulation prior to the first bite in humans.

The breakdown of food in the mouth during mastication can be described in terms of two parameters: a breakage function, which describes the fragmentation of food after a bite, and a selection function which defines the probability of particle fracture. The non-zero value of the selection function depends on the manipulation of food particles by the tongue. Little, however, is known about this. As a first step, this study investigated the manipulation of wax sheets of differing sizes and shapes by the tongue after ingestion. It was found that subjects tended to orientate rectangular and square wax wafers so that the long axis of the particle was parallel to the tooth row, independent of the initial orientation given when they were introduced into the mouth. Circular wafers were randomly oriented relative to initial orientation. If this could be extrapolated to the start of mastication, then it suggests that the tongue tends to align food particles so that the post-canines produce close to the greatest surface area possible by fragmenting them along their longest axis.

Ecological importance of trichromatic vision to primates.

Trichromatic colour vision, characterized by three retinal photopigments tuned to peak wavelengths of approximately 430 nm, approximately 535 nm and approximately 562 nm (refs 1, 2), has evolved convergently in catarrhine primates and one genus of New World monkey, the howlers (genus Alouatta). This uniform capacity to discriminate red-green colours, which is not found in other mammals, has been proposed as advantageous for the long-range detection of either ripe fruits or young leaves (which frequently flush red in the tropics) against a background of mature foliage. Here we show that four trichromatic primate species in Kibale Forest, Uganda, eat leaves that are colour discriminated only by red-greenness, a colour axis correlated with high protein levels and low toughness. Despite their divergent digestive systems, these primates have no significant interspecific differences in leaf colour selection. In contrast, eaten fruits were generally discriminated from mature leaves on both red-green and yellow-blue channels and also by their luminance, with a significant difference between chimpanzees and monkeys in fruit colour choice. Our results implicate leaf consumption, a critical food resource when fruit is scarce, as having unique value in maintaining trichromacy in catarrhines.

Field kit to characterize physical, chemical and spatial aspects of potential primate foods.

An outline is given for a field kit aiming to substantially increase the in situ knowledge gleaned from feeding studies of primates. Measurements are made of colouration (spectrum of non-specular reflection) and many mechanical, chemical and spatial properties of primate foods.

Saliva tannin interactions.

Many plant foods contain tannins, compounds that bind proteins, such as mammalian enzymes. Although described as tasteless, tannins can be detected orally by their astringency. However, the actual mechanism of oral detection and the effect of tannins on mastication and swallowing have been little investigated. Here, we show from in vitro tests that tannic acid, a common standard in tests used to detect tannins, significantly reduces the lubricating qualities of human saliva both by decreasing its viscosity and increasing friction, both factors lending support to the notion that astringency is a tactile phenomenon. From the literature, it is clear that this effect depends on the presence of salivary proline-rich proteins (PRP). In a mammalian context, ingestion of tannin-rich foods in a species with salivary PRP will be signalled by interference with bolus formation during mastication while the increase in friction may also be detectable and lead to increased tooth wear if the signal is ignored. In a human context, cross-cultural preferences for tannin-rich beverages such as tea, coffee and red wine at the end of meals may be explained by reduction in adhesion of food particles to the oral mucosa allowing their rapid oral clearance.

The effects of food fragmentation index on mandibular closing angle in human mastication.

Jaw movements were recorded using a three-dimensional magnetic sensing system (Sirognathograph, Siemens) in 10 human volunteers while chewing standardized volumes of 15 food types, ranging from soft cheeses to hard nuts. The maximum horizontal amplitude inside the chewing loop (width of the loop), the height of the loop (vertical amplitude) and the closing angle made by the jaw during the late closing phase of the cycle relative to the vertical were calculated. The most highly significant correlation was between the closing angle and the square root of the ratio of two mechanical properties of the food - the toughness (R) and modulus of elasticity (E)(r = -0.85, p<0.001). The width of the chewing loop was also significantly correlated with the above combination of food properties (r = -0.75, p<0.01) whereas the vertical amplitude was not. Thus, the mechanical properties of foods appear to influence the pattern of mandibular movements in human mastication similarly to their reported effect on food breakdown rates and anterior temporalis activity during mastication.

Human pluripotent and progenitor cells display cell surface cluster differentiation markers CD10, CD13, CD56, and MHC class-I.

Each year millions of people suffer tissue loss or end-stage organ failure. While allogeneic therapies have saved and improved countless lives, they remain imperfect solutions. These therapies are limited by critical donor shortages, long-term morbidity, and mortality. A wide variety of transplants, congenital malformations, elective surgeries, and genetic disorders have the potential for treatment with autologous stem cells as a source of HLA-matched donor tissue. Our current research is aimed at characterizing cell surface cluster differentiation (CD) markers on human progenitor and pluripotent cells to aid in isolating comparatively purified populations of these cells. This study examined human pluripotent and progenitor cells isolated from fetal, mature, and geriatric individuals for the possible presence of 15 CD markers. The response to insulin and dexamethasone revealed that the cell isolates were composed of lineage-committed progenitor cells and lineage-uncommitted pluripotent cells. Flow cytometry showed cell populations positive for CD10, CD13, CD56, and MHC Class-I markers and negative for CD3, CD5, CD7, CD11b, CD14, CD15, CD16, CD19, CD25, CD45, and CD65 markers. Northern analysis revealed that CD13 and CD56 were actively transcribed at time of cell harvest. We report the first identification of CD10, CD13, CD56, and MHC Class-I cell surface antigens on these human cells.

Food properties that influence neuromuscular activity during human mastication.

The rate of breakdown of food in mastication depends on the ratio of two mechanical properties of the food--the toughness and modulus of elasticity (Agrawal et al., 1997)--a result which can be predicted by an analysis of the energetics of fracture. The work input to produce food fragmentation is provided by the masticatory muscles, the activity levels of which depend on sensory feedback from the mouth. Here, we test the hypothesis that the activity of a representative of this musculature is modulated by the above combination of food properties. The surface electrical activity (EMG) of the anterior temporalis muscles of ten human subjects was recorded while subjects chewed standardized volumes of 15 food types. The integrated EMG in these muscles was highly significantly related to the square root of the ratio of the above two food properties. Significant correlations were found between this food property index and integrated EMG, both when data for all chews and all subjects were lumped together (r = -0.86; p < 0.0001) and when correlation coefficients between the index and EMG were plotted for each chew made by each subject. Except for two subjects in the first chew, these coefficients reached and maintained highly significant levels throughout the masticatory sequence. Thus, a clear relationship between the electrical activity of a jaw-closing muscle and the mechanical properties of food has been found for the first time.

Techniques for rapid quantitative assessment of activity levels in small-group tutorials.

Two techniques for the rapid quantitative analysis of student participation in small-group teaching were investigated. In the first approach an observer, who also acted as a 'critical friend', recorded the length of individual contributions using a computer keyboard as a simple timing device. In the second approach, small-group sessions were recorded with a portable stereophonic audiotape recorder. The teacher was recorded on one channel, all students on the other. A computer program produced automated analysis of these small group interactions by computing relative amount of speech on each channel. Simple analysis produced automatically by the programs revealed the overall style of the tutorial--variably 'mini-lectures' by teachers with very little participation by the student body, rapid 'question and answer' sessions with about equal teacher/student body involvement or 'mini-presentations' by students with the teacher offering sparse comments in the manner of a facilitator. By presenting results in a graphic format, teachers can be given rapid objective feedback on their teaching style. Coupled with short verbal/non-verbal quizzes at the end of tutorials and information from other assessments, the value of using levels of participation as a measure of the efficiency of such small-group sessions can itself be assessed.

Colour cues for leaf food selection by long-tailed macaques (Macaca fascicularis) with a new suggestion for the evolution of trichromatic colour vision.

Leaf colour, size and toughness were investigated in five plant species important in the diet of Macaca fascicularis in Singapore. Leaf colour and size were examined as potential visual cues for food selection, whereas toughness mirrored fibre content, the inverse of food quality. As leaves matured, they changed colour and toughened. Leaf lightness and yellowness were strongly negatively correlated with toughness, but variation in both the red-green axis of the CIE Lab colour space and leaf size were not. Leaves selected as food by the macaques were distinguished by being very light, yellow to slightly green. Some leaves were dappled with red. The literature suggests that these leaves are relatively rich in protein without being tough and therefore would be sought after by primates. We argue that leaf colour is an important indicator of the nutritive value of leaves. Trichromatic vision is an important advantage in finding those palatable leaves that are dappled red. These would appear dark to dichromatic primates and be deceptive by making leaves look older (lower in quality) than they actually are. This would decrease the perceived window of feeding opportunity for such primates who would be at a disadvantage in trying to find these leaves. It is possible that trichromatic vision in catarrhine primates may have originally evolved for the detection of red coloration in the leaves of shade-tolerant tropical plants, enabling the better exploitation of a food resource.

Seed dispersal by long-tailed macaques.

We review here the methods by which long-tailed macaques (Macaca fascicularis fascicularis) process seeds in Bukit Timah Nature Reserve, Singapore, and the factors that influence this. Feeding observations have revealed that these macaques either destroy seeds in their mouth with their teeth, spit them out whole from the mouth after removing much of the flesh, or else clean the flesh off them at the front of the mouth and then drop them. Absence of these observed behaviors is associated with the presence of intact seeds in the feces, indicating that macaques swallow some seeds whole. All these options were exhibited by one group of macaques and were not random alternatives; evidence links their frequency to the type of fruit (fleshy vs. dry) and the size of the seed(s). Adaptations of the mouth of long-tailed macaques, such as gape and the presence of well-innervated cheek pouches and relatively large incisor and postcanine teeth, are predicted to influence these thresholds strongly. In a faunally depleted reserve like Bukit Timah, this dispersal is effective, but we see no evidence in this of coevolution between macaques and fruits. Many seeds in the macaque diet are probably dispersed more effectively by other vertebrates, such as birds, bats, gibbons, and civets, when these are present. However, in sites where large vertebrates have been eliminated, macaques may become important for dispersing large, large-seeded fruits.

Mechanical properties of foods responsible for resisting food breakdown in the human mouth.

The fragmentation of foods (breakage function) was measured in five humans on "bagged' single particles of 28 foods from three food groups. The change in the square root of the specific surface of the particles (the specific surface being the area of particle silhouettes, measured by image analysis, divided by original particle volume) produced by one bite, averaged for all participants, was inversely linearly related to the square root of the toughness of the foods divided by the square root of their Young's moduli(r = -0.86; p < 0.00001). This relation is predicted by an analysis based on food fragmentation within a limited jaw displacement. Thus, resistance to jaw movement appears to provide sensory information on the deformation fracture and fragmentation of foods. It is believed that this is the first time that a relation between the breakage of food particles by the teeth and their material properties has been found, and the finding has considerable implications for human masticatory studies, for the analysis of dentition and diet in mammals and for texture studies in food science.

An optimization model for mastication and swallowing in mammals.

Mammalian mastication is a process combining simultaneous food comminution and lubrication. The initiation of swallowing, which is voluntary, has been thought to depend on separate thresholds for food particle size and for particle lubrication. Instead of this duality, we suggest that swallowing is initiated when it is sensed that a batch of food particles is binding together under viscous forces so as to form a bolus. Bolus formation ensures that when the food mass is swallowed, it will pass the pharyngeal region safely without risk of inhaling small particles into the lower respiratory tract. Crucial for bolus formation is food particle size reduction by mastication. This allows the tongue to pack particles together tightly by pressure against the hard palate. A major function of salivation is to fill the gradually reducing spaces between particles, so increasing viscous cohesion and promoting bolus formation. If swallowing is delayed, excessive saliva floods the bolus, separating particles and reducing cohesion. Swallowing then becomes more precarious. Our model suggests that there is an optimum moment for a mammal to swallow, defined in terms of a peak cohesive force between food particles. The model is tested on human mastication with two foods, brazil nut and raw carrot, which have very different particle size breakdown rates. The peak cohesive force is much greater with brazil nuts but both foods are predicted to be swallowed after similar numbers of chews despite the very different food particle size reductions achieved at that stage. The predicted number of chews to swallow is in broad agreement with published data.