Preparation and Characterization of PVA/PVP/CS Bionic Hydrogels.

Poly(vinyl alcohol) (PVA) hydrogels are water-rich biomimetics with soft properties. However, the mechanical properties and surface properties of PVA hydrogels are quite different from natural oral soft tissues when applied to a simulated oral environment. To select suitable enhancement to modify PVA hydrogel for simulating oral soft tissue, an ingenious strategy is developed for enhancing PVA hydrogel in this study.

Mechanical behavior of torsional honeycomb implants during mastication.

Dental implant technology addresses masticatory dysfunction caused by tooth loss, with honeycomb structures emerging as promising candidates due to their exceptional energy absorption properties. This study systematically investigates the mechanical performance of titanium alloy honeycomb implants featuring variable twisted angles (0°-180°), aiming to optimize implant design for improved stress distribution in peri-implant bone tissue. Combined with finite element (FE) simulation and an in-vitro experimental platform based on a masticatory robot, the mechanical response of the implant under static compression and chewing different textures of food were analyzed.

Optimized Yolov8 feature fusion algorithm for dental disease detection.

In oral panoramic film dental disease detection, image magnification distortion and low contrast often result in unclear details and features of target regions, increasing the difficulty of accurate detection. Although mainstream object detection algorithms have shown excellent performance in various fields, their direct application to dental disease detection has been suboptimal. To address these challenges, this study proposes an improved YEM-SAFN model to enhance the recognition of dental conditions.

Fractional derivative modeling for characterizing stress relaxation properties of Hami melon during drying.

The viscoelastic properties of food materials will change significantly while drying is in progress, which greatly influences the food deformation caused by drying. This study aims to predict the viscoelastic mechanical behavior of Hami melon during drying using the fractional derivative model. To characterize the relaxation characteristics, based on the finite difference method, an improved Grünwald-Letnikov fractional stress relaxation model is proposed to derive an approximate discrete numerical solution of the relaxation modulus by applying the time fractional calculus.

Effect of Sugar and Milk Powder Addition on the Mechanical Properties and Texture of Chocolate.

In order to investigate how the addition of two common ingredients in chocolate, sugar and milk powder, affects the mechanical properties of solid chocolate, uniaxial compression tests and wedge fracture tests were carried out using four ratios of chocolate as the experimental material. Mechanical properties such as Young's modulus and fracture toughness were directly correlated with textural properties such as hardness, elasticity, and brittleness. The results show that adding sugar increases Young's modulus and fracture toughness of chocolate, while milk powder is the opposite.

Bionic design of the oral swallowing in vitro and its application in the dysphagia.

Dysphagia, the swallowing disorder, is a common disease among the elders and stroke patients. Therefore, based on the bionic swallowing device (BSD) in vitro of similar human-tongue motion during swallowing, the development of functional food is necessary to improve the food swallowing quality of the deglutition disorders patients. In this study, the tongue motion was thoroughly investigated by extracting the characteristic data, and appropriate mechanisms in vitro were adopted to replicate the motion of the tongue swallowing according to the normal swallowing oropharyngeal data.

Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus.

More and more studies have being done on the deformation process of food and the formation of food bolus during chewing. However, it is hard to observe the food oral processing (FOP) of subjects and obtain related data directly. A bionic chewing robot based on a six-axis parallel mechanism was proposed in this paper.

Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly.

In order to investigate the factors affecting the release of vitamin C (VC) in gummy jelly during oral processing, four levels of gelatin (3%, 6%, 9% and 12%) were selected and a bionic chewing robot was employed in chewing experiments. Textural profile analysis showed the hardness of gummy jelly increased from 91.7 N to 198.

Fabrication of a Hydrophilic Low-Friction Poly(hydroxyethyl methacrylate) Coating on Silicon Rubber.

Silicon rubber has been widely used in the biomedical field due to its excellent mechanical properties and physiological inertia. However, the hydrophobic properties of silicon rubber surfaces limit their further application. Therefore, constructing a silicon rubber coating with hydrophilic and low-friction surface properties would be highly significant.

A rapid method to evaluate the chocolate smoothness based on the tribological measurement.

Cocoa is the primary ingredient in chocolate, and cocoa concentration attributes to the smoothness of the chocolate. Supporting this statement, we assessed the smoothness and melting properties of five chocolates of different cocoa concentration from three brands using the professional sensor evaluation and weight method, respectively. Artificial saliva was added to obtain the mixed chocolate solutions, and their viscosity and coefficient of friction (CoF) were measured for three rubbing pairs.

[Study on the synthesis of a new reagent 3-(4'-fluorophenyl)-5-(2'-arsenoxylphenylazo)-rhodanine and the fluoresence determination of bismuth(III)].

A new fluorescence reagent, 3-(4'-fluorophenyl)-5-(2'-arsenoxylphenylazo)-rhodanine, was synthesized. The structure of the reagent was clarified by elemental analysis and IR. At pH 5.