Do food material properties predict jaw and tooth morphology in primates?
Anthropology; Evolutionary Biology
Vogel E R; Coiner-Collier S; Scott R S; Chalk J; Constantino P; Glowacka H; Loyola L; Ossi-Lupo K; Raguet-Schofield M; Talebi M; Vinyard C J; Wright B W; Yamashita N; Dominy N J; Lucas P W
American Journal of Physical Anthropology
2013
2013
Journal Article
n/a
Mechanical properties of foods used in experimental studies of primate masticatory function
biomechanical analysis; elastic modulus; etectromyography; fracture-toughness; fracture-toughness; genus cebus; jaw; lateral pterygoid muscle; macaca-fascicularis; mandibular symphysis; masseter force; mechanical properties; movement; old-world monkeys; periodontal mechanoreceptive afferents; Zoology
In vivo studies, of jaw-muscle behavior have been integral factors in the development of our current understanding of the primate masticatory apparatus. However, even though it has been shown that food textures and mechanical properties influence jaw-muscle activity during mastication, very little effort has been made to quantify the relationship between the elicited masticatory responses of the subject and the mechanical proper-ties of the foods that are eaten. Recent work on human mastication highlights the importance of two mechanical properties-toughness and elastic modulus (i.e., stiffness)-for food breakdown during mastication. Here we provide data on the toughness and elastic modulus of the majority of foods used in experimental studies of the nonhuman primate masticatory apparatus. Food toughness ranges from approximately 56.97Jm(-2) (apple pulp) to 4355.45 Jm(-2) (prune pit). The elastic modulus of the experimental foods ranges from 0.07 MPa for gummy bears to 346 MPa for popcorn kernels. These data can help researchers studying primate mastication select among several potential foods with broadly similar mechanical properties. Moreover, they provide a framework for understanding how jaw-muscle activity varies with food mechanical properties in these studies.
Williams S H; Wright B W; Den Truong V; Daubert C R; Vinyard C J
American Journal of Primatology
2005
2005-11
Journal Article
<a href="http://doi.org/10.1002/ajp.20189" target="_blank" rel="noreferrer noopener">10.1002/ajp.20189</a>
Applying Extreme Value Analysis in assessing the material properties of the most challenging foods consumed by primates
Anthropology; Evolutionary Biology
Wright B W; Vinyard C J; Yamashita N; Vogel E R
American Journal of Physical Anthropology
2013
2013
Journal Article
n/a