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Table 2 Muscle activities according to the hardness changes in radish Kimchi

From: Effects of textured food masticatory performance in older people with different dental conditions

Level Hardness Natural teeth Full denture
Channel 1,21 Channel 3,41 Channel 1,2 Channel 3,4
Radish Kimchi Level 1 3.19 N 43.88 ± 29.89 ns2.3 42.13 ± 17.71 a 31.31 ± 11.73 ns 32.12 ± 13.20 ns
Radish Kimchi Level 2 6.67 N 40.80 ± 10.94 ns 45.44 ± 16.11 ab 32.66 ± 12.23 ns 31.88 ± 12.59 ns
Radish Kimchi Level 3 9.01 N 44.47 ± 13.97 ns 46.84 ± 16.95 ab 35.31 ± 13.30 ns 34.54 ± 15.64 ns
Radish Kimchi Level 4 12.62 N 48.04 ± 14.00 ns 52.07 ± 20.70 ab 38.34 ± 11.04 ns 36.53 ± 10.16 ns
Radish Kimchi Level 5 24.48 N 53.99 ± 18.46 ns 56.48 ± 21.16 ab 43.00 ± 11.95 ns 41.54 ± 13.10 ns
Radish Kimchi Level 6 38.66 N 59.92 ± 18.95 ns 68.93 ± 33.93 b 47.11 ± 11.39 ns 44.89 ± 14.25 ns
F 3.53 4.72 2.11 1.27
P 0.005 0.001 0.083 0.297
  1. One-way ANOVA results and multiple comparisons performed using the Bonferroni correctionof the differences
  2. One-way ANOVA p < 0.05, Bonferroni correction p < 0.003
  3. 1Channel 1 (left temporalis), Channel 2 (right temporalis), Channel 3 (left masseter), Channel 4 (right masseter)
  4. 2Values are presented as mean ± standard deviation
  5. 3A value in a column with different letters (a–d) differs significantly. Means in the same column with the same letter do not differ significantly