著者

池野 直人 笹谷 育郎 高瀬 俊博 藤井 敦子 石川 純

出版者

特定非営利活動法人 日本歯周病学会

雑誌

日本歯周病学会会誌 (ISSN:03850110)

巻号頁・発行日

vol.21, no.2, pp.193-200, 1979-06-28 (Released:2010-07-16)

参考文献数

32

被引用文献数

1 1

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The important role of plaque control has been recognized recently. The goal of plaque control is based on a continuous activity by patient himself. It is a main point that dentist gives them propelling power to lead them to the activity; that is “Motivation”. And how to motivate the patient is a great subject.There are many clinical reports of motivation, however it was very hard to find corroborative studies concerning estimation of the effect of motivation for plaque control. H. M. Goldman emphasized the importance of motivation in 1940, and stated that initial preparation combined with tooth brushing is essential to the all patients with periodontal disease. We believe that motivation to all dental patients is indispensable to control plaque thoroughly.The purpose of this experiment is to make clear the effect of motivation in tooth brushing instruction. The patirnts were separated to three groups as follows; 1) Brushing instruction without motivation 2) Motivation with brushing instruction 3) Control. The amount of plaque accumulation was measured before and after the experimental period. To standardize the contents of motivation and tooth brushing instruction for individual patients, a home made cassette tape was prepared and presented on closed circuit TV. Any personal chair side instruction was not given during experimental period. Plaque was stained using liquid of Plak-Lite and was evaluated by U. S. Navy Plaque Index (Modified).

著者

池野 直人 本間 博 石川 純

出版者

特定非営利活動法人日本歯周病学会

雑誌

日本歯周病学会会誌 (ISSN:03850110)

巻号頁・発行日

vol.18, no.3, pp.350-361, 1976-09-28

被引用文献数

1

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It has been reported that the physical character of the diet influences on the periodontium, and soft food has a tendency to cause gingivitis more than hard food. On the other hand, sucrose has an important role for plaque formation, and so it seems logical to consider that sucrose may also have an influence to cause gingivitis, but very few study has performed to clarify the relationship betwees sucrose and gingivitis. The aim of the present study was to investigate the effect of the soft food containing sucrose on the gingiva and to establish an experimental method to cause gingivitis quickly with food control. One adult male Macaca irus monkey was used and the schedule of this experiment was as follows : 1. Preliminaly period (12 days, Hard food, Scaling and Brushing on every 2 days) 2. Control period (30 days, Soft food without sucrose) 3. Preliminaly period (12 days, Hard food, Scaling and Brushing on every 2 days) 4. Experimental period (30 days, Soft food with 20% sucrose) The result of this study indicated that the gingival inflammation during the experimental period was developed more severly and more fast than that of the control period.

著者

伊奈 和夫 池野 直 中林 敏郎

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.12, no.7, pp.288-291, 1965

被引用文献数

1

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生カキおよびオイスターソースの呈味成分について検討を行なった結果,<BR>(1) 生カキとオイスターソースの呈味成分は,コハク酸とグルタミン酸が主体でこれにグリシンと推定される物質ならびに微量の5'-リボタイドが補助的に影響している。<BR>(2) 生カキでは美味といわれる冬期にこれらの呈味成分が多い。<BR>(3) これらの呈味成分はソース製造中にほとんどそこなわれない。<BR>(4) 生カキをpH 3で自己消化させると呈味成分がもっとも増加し,酵素消化との併用はソースの製造に有効な手段と思われる。