{"_buckets": {"deposit": "50f22fe6-7468-42e3-8a5f-e435ec85e41c"}, "_deposit": {"id": "25655", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "25655"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00025655"}, "item_7_alternative_title_1": {"attribute_name": "\u305d\u306e\u4ed6\u306e\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_alternative_title": "Examination of the ease of swallowing in a thickener and two gelatinizers"}]}, "item_7_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2003-12", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "29", "bibliographicPageStart": "25", "bibliographicVolumeNumber": "33", "bibliographic_titles": [{"bibliographic_title": "\u65b0\u6f5f\u6b6f\u5b66\u4f1a\u96d1\u8a8c"}, {"bibliographic_title": "\u65b0\u6f5f\u6b6f\u5b66\u4f1a\u96d1\u8a8c", "bibliographic_titleLang": "en"}]}]}, "item_7_description_4": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "The purpose of this research was to clarify the meaning of easy swallowing, that is what kind of food texture can be swallowed safely by the elderly whose swallowing ability is decreasing with aging. The subjects of this experiment were 18 healthy individuals (10 males and 8 females, 19-35 years old of age) who understood the purpose of this research and gave their consent to participate in this study. Gelatin, agar, and starch were used as test-foods. After choosing at random the order of these 3 foods, We gave each food in six concentrations, in an order also chosen at random. Each sample of 5 ml was put on the center of the tongue and each subject was instructed to swallow it at once. The posture at the time of swallowing was adjusted so that FH plane should become horizontal, and the subject was instructed not to change the head position during swallowing. The subjective evaluation of swallowing was performed on the VAS scale from 0 to 100. In addition, swallowing was objectively evaluated by measuring its dynamic state from simultaneous recordings of the laryngeal movement and electromyogram. The laryngeal movement was measured with a newly improved device that measured pulse wave at fingertip level. Furthermore. simultaneous recordings of the laryngeal movement, electromyogram, and videofluorography were performed on another group of 3 subjects and the swallowing period found was divided in two: from the base of the tongue to the epiglottis (A) and from the epiglottis to the esophagus (B). Thereafter, the physical properties (hardness, adhesion) of all the foods used in the study were measured. For all foods, the VAS value decreased with the increase of the concentration. In all concentrations, gelatin showed a higher VAS value than the other foods. The duration of A increased with the food concentration, on the contrary, there was no difference in the duration of B for neither food nor concentration. The increase of the food concentration made swallowing subjectively more difficult, and it also led to an increase of the transit time from the base of the tongue to the epiglottis. Therefore, the time needed for the food to pass from the base of the tongue to the epiglottis seems to affect the evaluation of swallowing easiness.", "subitem_description_type": "Abstract"}, {"subitem_description": 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