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Article
Publication date: 30 August 2011

Jacob John, Shani Ann Mani, Phrabhakaran Nambiar and Habesah Sulaiman

The purpose of this paper is to highlight the significance of placing identification marks on dentures.

Abstract

Purpose

The purpose of this paper is to highlight the significance of placing identification marks on dentures.

Design/methodology/approach

This paper reviews the legislation with regard to denture marking in certain countries, various methods of denture marking and describes a simple, inexpensive, paper‐based labelling system.

Findings

Various methods have been proposed for denture marking but it is important to use a method that is simple, practical, affordable and universally acceptable.

Practical implications

The identification of unknown or missing persons by means of denture marking is a very successful method of identification in forensic investigation. It is also useful for patients residing in hospitals and community homes where dentures could be misplaced, particularly during cleaning by personnel where there is a chance of loss or mix‐up. The importance of denture marking should be emphasized by all law‐enforcing authorities and should be promoted among all dentists, towards making it a compulsory routine dental procedure throughout the world.

Originality/value

In Malaysia, denture marking, as recommended by its Ministry of Health, uses a unique coding system which can readily provide information about the wearer in whichever part of the world the person is found. The method applied is simple, practical and affordable and can easily be adapted by others. It can be of great value during times of crisis.

Details

Disaster Prevention and Management: An International Journal, vol. 20 no. 4
Type: Research Article
ISSN: 0965-3562

Keywords

Content available
Article
Publication date: 30 August 2011

Douglas Paton

313

Abstract

Details

Disaster Prevention and Management: An International Journal, vol. 20 no. 4
Type: Research Article
ISSN: 0965-3562

Article
Publication date: 18 April 2016

Fusong Yuan, Peijun lv, Pengfei Wang, Yuguang Wang, Yong Wang and Yuchun Sun

The use of removable complete dentures is a selectable restorative procedure for edentulous patients. To improve the fabrication quality and efficiency of removable…

Abstract

Purpose

The use of removable complete dentures is a selectable restorative procedure for edentulous patients. To improve the fabrication quality and efficiency of removable complete dentures, this paper aims to introduce a new method to fabricate customized wax complete dentures with additive manufacturing. This process uses complementary digital technologies, and allows faster and better manufacture of complete dentures.

Design/methodology/approach

In the study, a dental scanner was used to obtain surface data from edentulous casts and rims made by the dentist. A parameterized three-dimensional graphic database of artificial teeth was pre-established. Specialized computer-aided design software was used to set up the artificial dentition and design the esthetic gingiva and base plate. A selective laser sintering machine was used to transfer the data from stereolithography files into a wax base plate with location holes for each artificial tooth.

Findings

Under this method, a set of wax base plates with 28 location holes available for the placement of the artificial teeth were designed and fabricated within 6 h. The try-in wax dentures fitted the patient’s mouth well, besides occlusion relationships. Then, the occlusion relationships can be adjusted manually to achieve a balanced centric occlusion.

Originality/value

This method can be used to design and fabricate wax try-in removable complete dentures semi-automatically and rapidly; however, the algorithm for the occlusion contact design needs to be improved.

Details

Rapid Prototyping Journal, vol. 22 no. 3
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 19 November 2020

Yan Zhang, Kai Li, Hai Yu, Jiang Wu and Bo Gao

This paper aims to present a new design for removable partial dentures (RPDs) for partially edentulous patients to improve the efficiency and quality of RPD manufacturing…

Abstract

Purpose

This paper aims to present a new design for removable partial dentures (RPDs) for partially edentulous patients to improve the efficiency and quality of RPD manufacturing. Additive and subtractive manufacturing technologies and zirconium silicate micro-ceramic bonding in the aesthetic zone are used herein.

Design/methodology/approach

A case was presented. First, RPD digital definitive casts were acquired, and then digital frameworks with crown retainers and digital crowns were obtained by computer-aided design (CAD). The titanium alloy frameworks and resin crowns were fabricated by three-dimensional (3D) printing and computer-aided manufacturing (CAM) processes, respectively. The crowns adhered to the crown retainers. Ceramage bonding was used to reform the gingival anatomy in the aesthetic zone during the fabrication of the RPDs. The finished RPDs were assessed by a clinician and delivered to the patient.

Findings

The RPDs were conventionally assessed by a clinician, were deemed to be accurate and satisfied both the patient and clinician.

Originality/value

This novel method provides a way to fabricate RPDs with a combination of additive and subtractive manufacturing technologies. The design of the framework was different from that of a conventional framework because it contained the crown retainers, and the traditional base retainer no longer existed. Ceramage bonding was used to replicate the gingival anatomy in the aesthetic zone. The new RPDs provided accuracy and were less time-consuming to produce than those produced with the traditional method. The new method enables the digital manufacturing of nearly the entire RPDs.

Details

Rapid Prototyping Journal, vol. 27 no. 1
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 8 June 2012

Jiang Wu, Xiaobo Wang, Xianghui Zhao, Chunbao Zhang and Bo Gao

The purpose of this paper is to explore an application of computer‐aided design and manufacture (CAD/CAM) to a process of electronically surveying a scanned dental cast as…

1772

Abstract

Purpose

The purpose of this paper is to explore an application of computer‐aided design and manufacture (CAD/CAM) to a process of electronically surveying a scanned dental cast as a prior stage to producing a sacrificial pattern for a removable partial denture (RPD) metal alloy framework.

Design/methodology/approach

With the introduction of laser scan technology and commercial reverse engineering software, a standard plaster maxillary dental cast with dentition defect was successfully scanned and created as a STL‐formatted digital cast. With the software, the unwanted undercuts were eliminated based on the desired path of insertion. Parts of the RPD framework were then successfully custom‐designed and combined as a whole.

Findings

A sacrificial pattern was produced by rapid prototyping (RP) method and finally casted with chromium cobalt alloy. With suitable finishing process, both the sacrificial pattern and the casted framework fitted the cast well.

Originality/value

The research indicated the feasibility of creating a library of RPD framework components. It is believed that, in the future, with the advance of the techniques, a totally new platform can be developed for the design and fabrication of custom‐fit RPD framework based on the CAD/CAM/RP system.

Details

Rapid Prototyping Journal, vol. 18 no. 4
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 1 June 1977

The connotations, associations, custom and usages of a name often give to it an importance that far outweighs its etymological significance. Even with personal surnames or…

Abstract

The connotations, associations, custom and usages of a name often give to it an importance that far outweighs its etymological significance. Even with personal surnames or the name of a business. A man may use his own name but not if by so doing it inflicts injury on the interests and business of another person of the same name. After a long period of indecision, it is now generally accepted that in “passing off”, there is no difference between the use of a man's own name and any other descriptive word. The Courts will only intervene, however, when a personal name has become so much identified with a well‐known business as to be necessarily deceptive when used without qualification by anyone else in the same trade; i.e., only in rare cases. In the early years, the genesis of goods and trade protection, fraud was a necessary ingredient of “passing off”, an intent to deceive, but with the merging off Equity with the Common Law, the equitable rule that interference with “property” did not require fraudulent intent was practised in the Courts. First applying to trade marks, it was extended to trade names, business signs and symbols and business generally. Now it is unnecessary to prove any intent to deceive, merely that deception was probable, or that the plaintiff had suffered actual damage. The equitable principle was not established without a struggle, however, and the case of “Singer” Sewing Machines (1877) unified the two streams of law but not before it reached the House of Lords. On the way up, judical opinions differed; in the Court of Appeal, fraud was considered necessary—the defendant had removed any conception of fraud by expressingly declaring in advertisements that his “Singer” machines were manufactured by himself—so the Court found for him, but the House of Lords considered the name “Singer” was in itself a trade mark and there was no more need to prove fraud in the case of a trade name than a trade mark; Hence, the birth of the doctrine that fraud need not be proved, but their Lordships showed some hesitation in accepting property rights for trade names. If the name used is merely descriptive of goods, there can be no cause for action, but if it connotes goods manufactured by one firm or prepared from a formula or compsitional requirements prescribed by and invented by a firm or is the produce of a region, then others have no right to use it. It is a question of fact whether the name is the one or other. The burden of proof that a name or term in common use has become associated with an individual product is a heavy one; much heavier in proving an infringement of a trade mark.

Details

British Food Journal, vol. 79 no. 6
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 June 1941

The factories are instructed as to what kinds of pack they are to produce, and their product is controlled by samples sent at specified times to the research laboratory…

Abstract

The factories are instructed as to what kinds of pack they are to produce, and their product is controlled by samples sent at specified times to the research laboratory. With greater and less attention to detailed steps the whole of agriculture and the food industry in Italy is so controlled. In Germany can be noted as an example the development on a large scale of the fishing industry in the Baltic—the scrapping of the privately‐owned small fishing boats in that sea—the launching of large vessels with their factory vessels in attendance— the keenness with which every step in the development of fish preservation has been followed—the official tests on such methods as the American Birdseye Quick Freezing, the German Heckerman process, the English Z process, and the building and the equipping of the large factories where the whole of the waste fish products are worked up into edible and useful products. This last is the keynote of the German system : waste nothing. The recovery of waste fats has been practised in Germany in an intensive fashion for several years. There have been in Germany other changes of a more subtle character, and not so obvious to the outside world. The food laws of Germany were such that the nation could be justly proud of them, but for some time there has been a distinct slackening of the control—as for example in the use of preservatives. These were strictly limited in kind and number—but even before the present phase the blind eye of the official had often been turned towards the use of disallowed preservatives and I am given to understand that certain chemicals, erstwhile forbidden, can now be used officially. It may be policy for our Ministry of Health to aid in the present critical situation by relaxing some of the regulations at present in force. Those preservatives to be released would not in any way lower the nutritional value of the foods, nor would there be allowed any of those preservatives against which a case has been made in respect of their physiological action. The impetus given to research work by totalitarian states should be an inspiration to the democracies. One of the first things the Italian Government took in hand after their conquest of Abyssinia was a scientific survey of the natural products of the country. A recent issue of Nature states that the first number of a new official Italian journal contains the results of the first three years' work on the fish of the inland waters of the former Ethiopia. As Nature points out, the far greater areas of British Eastern Africa have been subjected simply to spasmodic and short‐termed scientific examinations, chiefly resulting from the initiative of private individuals or of institutions. It is to be stressed, however, that the stimulus given to scientific studies of food production and manufacture both in Germany and Italy was activated by abnormal conditions. In neither the one nor the other can it be said that the development was a natural one—in both it was originated by the desire of the government to make the country as self‐sufficient as possible in case of war, and therefore the whole idea was abnormal and biased. In this country and in the United States the development has followed much sounder lines. In this country the standard of living has become remarkably high, although perhaps somewhat lop‐sided. One might quote the example of bread. The loaf as we know it to‐day is made almost wholly from wheat flour, derived from that portion of the wheat kernel which gives the whitest flour. The Ministry of Health has, I think, been very properly concerned to maintain our high standard and has looked with disfavour on flours which, in order to simulate that particular white portion of the wheat grain, have been bleached. America is the only other country in the world where the people demand white loaves of such delicate and even texture. There much be something very attractive to the public in this type of loaf: some of us remember the fiasco of the standard bread, and members of the bakery trade know what a small proportion of their sales are concerned with brown loaves. The general character of the bread in continental European countries is very different; even the delightful loaves of France, generally well baked, are dark in comparison, although in no sense “ brown ” or “ whole‐meal.” In most countries flours other than wheat are incorporated. We may have to incorporate potato‐flour, but if this is done in any large quantity the resultant loaf has an entirely different texture. It is obvious that the dividing line between the scope of agriculture and that of the food industry is essentially ill‐defined. The importance, however, of the pre‐industrial treatment is such that it is really impossible to dissociate the scientific work of the agriculturalist from that of the industrialist. To quote examples :— Under the aegis of the Food Investigation Board a study has been made of the production of bacon in this country, with remarkably successful results to the farmer, to the bacon‐curer and to the consumer. Similarly the extensive series of experiments carried out by the Food Investigation Board on the storage of fruit has had great success, and the economic effect on the fruit trade, not only here, but also in the Dominions and Colonies cannot be estimated at the moment. An agricultural study of great importance to the housewife was undertaken by the Potato Marketing Board; this was concerned with the blackening of potatoes and was unfortunately not concluded when the war brought a sudden halt to the work. The problem of obtaining “ figures ” for characteristics of food is the most difficult with which the chemist has to deal. There is no method by which palatability can be registered, for it is compounded of many factors which themselves are not possible of measurement. Flavour, appearance and edibility are all concerned. It is comparatively simple to connect softness on the palate of a cream centre of a chocolate with the size of the grain of the sugar crystals, or the smoothness of an ice cream with the size of the ice‐crystals, but to express the texture of a cake in terms measuring the reaction of the palate, or the toughness or tenderness of a beef‐steak are far more difficult. This last example has been considered in some detail. Much work has been done at the Low Temperature Station at Cambridge on methods of judging the tenderness of meat. There is no simple method of reproducing the complicated movement of the jaws in mastication—but the consumer of the steak judges the tenderness by the reactions of his jaws to the muscle fibre, and the problem is complicated by the fact that the judgment of a person with a denture is entirely different from that of a person with his natural teeth; it has been estimated, for example, that the pressure which can be applied during mastication is only, even by those with the most perfect denture, one tenth that of normal. A somewhat complicated instrument has been designed and constructed at the Research Station at Karlsruhe in order to make possible investigations on the problem of the toughness of meat. Sufficient data have not yet been accumulated to pass judgment on its efficiency but it appears to be the most satisfactory attempt yet made to enable definite measurements of the toughness of meat to be determined. These are but examples of the general trend of scientific work in food production and manufacture, examples of the range of subjects and problems being attacked with an ever increasing vigour.

Details

British Food Journal, vol. 43 no. 6
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 17 October 2017

Santosh Kumar Malyala, Ravi Kumar Y. and Aditya Mohan Alwala

This paper aims to present a new design in the area of basal osseointegrated implant (BOI) for oral and maxillofacial surgery using a patient-specific computer-aided…

Abstract

Purpose

This paper aims to present a new design in the area of basal osseointegrated implant (BOI) for oral and maxillofacial surgery using a patient-specific computer-aided design (CAD) and additive manufacturing (AM) approach. The BOI was designed and fabricated according to the patient’s specific requirement, of maxilla stabilisation and dental fixation, a capacity not currently available in conventional BOI. The combination of CAD and AM techniques provides a powerful approach for optimisation and realisation of the implant in a design which helps to minimise blood loss and surgery time, translating into better patient outcomes and reduced financial burdens on healthcare providers.

Design/methodology/approach

The current study integrates the capabilities of conventional medical imaging techniques, CAD and metal AM to realise the BOI. The patient’s anatomy was scanned using a 128-slice spiral computed tomography scanner into a standard Digital Imaging and Communication in Medicine (DICOM) data output. The DICOM data are processed using MIMICS software to construct a digital representative patient model to aid the design process, and the final customised implant was designed using Creo software. The final, surgically implanted BOI was fabricated using direct metal laser sintering in titanium (Ti-64).

Findings

The current approach assisted us to design BOI customised to the patient’s unique anatomy to improve patient outcomes. The design realises a nerve relieving option and placement of porous structure at the required area based up on the analysis of patient bone structural data.

Originality/value

The novelty in this work is that developed BOI comprises a patient-specific design that allows for custom fabrication around the patients' nerves, provides structural support to the compromised maxilla and comprises a dual abutment design, with the capacity of supporting fixation of up to four teeth. Conventional BOIs are only available for a signal abutment capable of holding one or two teeth only. Given the customised nature of the design, the concept could easily be extended to explore a greater number of fixation abutments, abutment length/location, adjusted dental fixation size or greater levels of maxilla support. The study highlights the significance of CAD packages to construct patient-specific solution directly from medical imaging data, and the efficiency of metal AM to translate designs into a functional implant.

Details

Rapid Prototyping Journal, vol. 23 no. 6
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 1 March 1964

PROJECTS launched early in National Productivity Year are still producing useful results. One of the most commendable of these was the circulation of a questionnaire which…

Abstract

PROJECTS launched early in National Productivity Year are still producing useful results. One of the most commendable of these was the circulation of a questionnaire which reached manufacturing firms in Monmouthshire. It was the idea of No. 3 sub‐committee of the country's Productivity Study Group.

Details

Work Study, vol. 13 no. 3
Type: Research Article
ISSN: 0043-8022

Article
Publication date: 1 December 1964

The work of protecting the public food supply during the pre‐Christmas rush period can be exhausting, although food inspectors and others engaged nowadays may have…

Abstract

The work of protecting the public food supply during the pre‐Christmas rush period can be exhausting, although food inspectors and others engaged nowadays may have achieved the proletarian distinction of the shift system and perhaps, overtime pay, but in the old days, we had none of these blessings and supervising the Christmas fare could indeed be a “dog's life”.

Details

British Food Journal, vol. 66 no. 12
Type: Research Article
ISSN: 0007-070X

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