Abstract
The effect of hyposalivation on the chewing time of foods and the water content of food bolus at the time of swallowing were examined in 6 young adults. The foods selected were steamed rice, cookie and sausage, and hyposalivation was induced by taking 0.5 mg atoropine sulfate. The volume of saliva was determined by subtracting the initial weight of food from that of the food bolus after subjects had chewed it normally and then spat it into a weighed container, without swallowing . The chewing times per one mouthful of food were longer statistically when the salivary flow rate was decreased rather than the normal flow rate. But there were no significant differences in the water content of food bolus after chewing. It is concluded that the effect of the salivary flow rate is important in the masticatory efficiency.
