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The fragmentation of foods (breakage function) was measured in five humans on "bagged' single particles of 28 foods from three food groups. The change in the square root of the specific surface of the particles (the specific surface being the area of particle silhouettes, measured by image analysis, divided by original particle volume) produced by one bite, averaged for all participants, was inversely linearly related to the square root of the toughness of the foods divided by the square root of their Young's moduli(r = -0.86; p < 0.00001). This relation is predicted by an analysis based on food fragmentation within a limited jaw displacement. Thus, resistance to jaw movement appears to provide sensory information on the deformation fracture and fragmentation of foods. It is believed that this is the first time that a relation between the breakage of food particles by the teeth and their material properties has been found, and the finding has considerable implications for human masticatory studies, for the analysis of dentition and diet in mammals and for texture studies in food science.

Simultaneous recordings of the activity of the masseter and anterior temporalis and of jaw movement were made on 10 healthy dentate volunteers while they chewed roasted peanuts in their habitual manner. The quantity of food taken was altered by varying (a) its total weight (mouthful) between 8 and 1 g, but with a fixed initial particle size and (b) by varying its initial particle size between median sizes of 9.2 and 2.4 mm, but keeping the mouthful constant. Significant differences were found in the peak and mean (r.m.s.) estimates of muscle activity (particularly in the masseter), and the dimensions of jaw movements. These differences were associated with the variation in both the size of the mouthful and of the initial particles but were much greater with changes in the mouthful. A dimensional argument treating both the weight of food in the mouth and initial particle size as volumes showed that initial particle volume had been varied by approximately 50 times as much as mouthful volume and therefore that the mouthful was a far more critical factor in masticatory physiology than was the particle size of the food. The reasons for this probably lie in an understanding of mechanisms of food comminution.

A method is described for measuring the rate at which carrot particles are broken down in chewing. In 10 subjects, this rate declined progressively throughout mastication. This was analysed in terms of two variables: (a) the intra-oral selection of particles for fracture, (b) the size distribution of fractured pieces of those particles. When intra-oral selection was measured by different methods, it depended mainly upon particle size. The selection of small particles might depend on the number of chews taken after the food was placed in the mouth. The size distribution of fractured pieces was obtained from one chew on three different particle sizes. These distributions were partially described by two different equations whose characteristics suggest that carrot particles are subjected to only one breakage per chew and that the number of fragments formed per breakage is small. It is suggested that the cusps present on the post-canines were important in determining this breakage pattern, and that the dependence of selection on particle size was primarily responsible for the decline in the rate of breakdown with increasing numbers of chews.

There are two separable aspects of the mastication of food particles. One aspect describes the probability of the selection of particles for fracture (selection); the other describes the manner of fragmentation of the particles (breakage). Definitions of these concepts were used to produce an approximate equation for food breakdown, which can be solved by iteration in a computer. Values for the selection and breakage functions, obtained from 10 human subjects using carrot as a test food, were used in a computer program which modelled mastication. The model assumed (1) that selection depended only on particle size (2) that fragmentation (range of fractions or sub-particles produced) was similar for all particles, whatever their size. Good agreement was found between the actual particle-size distributions produced by mastication and those distributions generated by the computer. Simulations predicted that the initial particle size of the carrot before mastication could be varied substantially, so producing similar particle-size distributions after 15 chews.

Canine crown heights, measured from the cement-enamel junction to the cusp tip, were directly proportional to mandible length for 37 species of catarrhines (males and females plotted separately). The ratio canine height/mandible length was much greater for males than females. An allometric analysis revealed close relationships between canine size and body weight in males when the sample was split into hominoid, cercopithecine and colobine groups but not close for females. It is suggested that canine size in males is controlled by differences in mandibular form. Reasons for the variability of canine size in females remain unresolved.

The effect of varying the portion of food offered for chewing (termed the mouthful) on aspects of the oral comminution of salted peanuts was investigated on six human subjects. Particle-size distributions, assessed from a sieving analysis, were similar for different mouthfuls, and could be characterized by a sieve size that would pass 80 per cent of the particles by volume in a distribution. As the food weight was increased, (a) the rate of particle-size reduction of the food declined exponentially, (b) the rate of food surface area production increased, (c) the number of chews to swallow the food increased, (d) the number of chews per unit gram to swallow the food decreased, (e) the food-particle sizes that were swallowed increased. It is hypothesized that the volume of food between the teeth at any chewing stroke depends more on food-particle size than on the weight of food in the mouth. The swallowing of small mouthfuls of peanuts may have depended more on the time to wet particles with saliva than particle size.