Advances in Oral Biology

Volume 2

1st Edition - January 1, 1966
Editor: Peter H. Staple
Language: English
eBook ISBN:
9 7 8 - 1 - 4 8 3 2 - 8 2 3 6 - 7

Advances in Oral Biology, Volume 2, aims to facilitate communication between dental scientists by providing critical surveys of the state of knowledge in selected areas of biology… Read more

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Advances in Oral Biology, Volume 2, aims to facilitate communication between dental scientists by providing critical surveys of the state of knowledge in selected areas of biology that bear upon growth, development, and maintenance of normal function of oral tissues on the one hand, and on the other, departures from this norm that eventually become recognized as disease. The value of this broad approach is well illustrated by the contributions appearing in this first volume, wherein the authors show the extent to which a multidisciplined approach has led to the acquisition of new information about the structure, chemical composition, and function of oral tissues. The book contains six chapters and begins with a discussion of dentinal sensation. This is followed by separate chapters on the biochemistry, physiology, pathology, and pharmacology of plasma kinins and their relationship to oral physiology and dental medicine; refinement of foods in relation to dental caries; and the role of stress in the caries process. Subsequent chapters deal with solid-fluid interactions between oral fluid and tooth structures; and fluid dynamic mechanisms which regulate tooth movement.

Contributors

Preface

Tentative Contents of jVolume 3

Contents of Volume 1

Dentinal Sensation

I. Introduction

II. Temperature Sensation

III. Touch and Pressure Sensation

IV. Pain Sensation

V. Peripheral Pathways

VI. Summary

References

Plasma Kinins and Oral Physiology

I. Introduction

II. Definitions

III. Biochemistry

IV. Physiology

V. Pathology

VI. Pharmacology

VII. Areas of Future Investigation

VIII. Summary

Addendum

References

The Refinement of Foods in Relation to Dental Caries

I. Introduction

II. Environmental versus Structural Effects

III. Caries Incidence in Prehistoric and Classical Times

IV. Distribution of Caries in Modern Times

V. Animal Experiments on Crude and Refined Carbohydrates

VI. Physical Properties of Unrefined Foods Possibly Related to an Effect on Caries

VII. Chemical Differences Resulting from Refinement

VIII. Animal Experiments on Phytates or Cereal Extracts

IX. Conclusion

References

Stress and Dental Caries

I. Introduction

II. Terminology

III. Historical Background

IV. Civilization, Dental Caries, and Stress

V. Cause of Stress

VI. Evidence For and Against the Concept of a Relation between Stress and Dental Caries

VII. Factors Modifying the Relation between Stress and Dental Caries

VIII. Possible Methods of Action of Stress

IX. Dental Caries as a Cause of Stress

X. Discussion and Summary

References

Dynamics of Tooth Surface-Oral Fluid Equilibrium

I. Introduction

II. The Nature of Enamel Surface

III. Interactions of the Tooth Surface with the Oral Fluid

IV. Experimental Changes of Enamel Mineralization

V. Conclusions

References

Fluid Dynamic Mechanisms Which Regulate Tooth Movement

I. Introduction

II. Symbols, Definitions, and Conventionalities

III. Experimental Intrusion of Teeth

IV. The First Damping Effect of the Periodontium

V. The Second Damping Effect of the Periodontium

VI. The Role of the Vascular Architecture in Periodontal Function

VII. Summary

References

Author Index

Subject Index