Bitemarks analysis in foods caused by partial dentures

摘要

The aim of this paper is to assess the possibility to identify bitemarks in food, caused by dentures. Thesample consists of 10 sets of partial dentures, 13 to 23 in the upper arch and 33 to 43 in the lower, performed inlaboratory by the same prosthetist and assembled on occluder in Angle Class I. After numbering dentures andfood, a raffle is held. Stone models of both, dentures and food bitten, are prepared using alginate. Measurementsare taken of each tooth models, food and prostheses, in accordance with the ABFO Standards. Subsequently,direct comparison is made with the bit of food models of prostheses, was classified the upper and lower archesas compatible (C) or excluded (E). The compatibility between the arches and prints are divided between bitterand not-bitter, as per ABFO-2012 guidelines. The bitter classification is found in 7 cases. However, in twocheeses and one chocolate, the suspects are found to be not excluded. According to this paper, is possibleanalyze, classify and identify bitemarks produced by dentures.