Testing of occlusal patterns on the same denture base

Abstract

1. Test denture bases with interchangeable inserts with two types of posterior teeth were made. Subjective observations of the 8 patients were recorded along with objective observations, chewing efficiency tests, and a correlation with the ridge conditions. 2. The subjective responses of the patients indicated that there was a greater preference for the 20-degree posterior teeth than for the Hall's posterior teeth. This greater preference was stated probably because of the greater ease with which the patients felt they could masticate the food. While the formal chewing tests were limited to the use of two foods (peanuts and carrots), the basis for the preference made by the patients was on their experience with the total diet with which they were supplied during their three regular daily meals. 3. A substantial number of the patients liked the “feel” of the Hall's posterior teeth even though their final choice was the 20-degree posterior teeth. 4. The Hall's posterior teeth produced more soreness during the adjustment period than did the 20-degree posterior teeth. 5. The 20-degree posterior teeth showed a definite indication of greater efficiency when chewing peanuts. The difference in fineness produced by the 20-degree posterior teeth and the Hall's posterior teeth was not quite so well defined when chewing carrots. This indicates that, with certain types of foods, the relative chewing efficiency of any one tooth form varies. When the entire diet was considered and the patients' subjective reactions were considered, the 20-degree posterior teeth had a greater over-all efficiency.