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The article presents a study on the positional relationship between several reference planes and a cast on an articulator. It states the use of cephalograms in measuring the reference coordinate angle against the occlusal plane and the cutting perimeter of the upper central incisors for reference planes in face bow transfer. It also notes that planes in face bow transfer is similar to positional relationship and that the planes are effective to transfer the cast at the natural head position.

The article presents a study on a comparison between full balanced occlusion and lingualized occlusion on the impulse exerted during the food crushing. The simulated crushing used both experimental dentures wherein the vertical and horizontal component impulses were calculated. The result reveals the effectiveness of lingualized occlusion in food crushing, and the vertical and horizontal components of impulse were smaller than in full balanced occlusion.

The article presents a study on the influence of the inter-coronal freeway (ICF) volumes on the forces in dentures during food crushing. It states the use of a simulator wherein the maximum levels of vertical and horizontal forces on denture when crushing test foods, in each ICF, were measured. Results shows that it is necessary to set the volume of the ICF as 1 mm to 1.5 mm, to decrease the force to dentures which is effective in keeping good denture stability and preserving the alveolar ridge.

The article presents a study clarifying the influence of artificial posterior teeth occlusal configuration for lingualized occlusion, on masticatory function. It compared the masticatory movement and subjective sensations between the artificial teeth for lingualized occlusion and the designed bladed teeth for lingualized occlusion. Results revealed that both types exerted the same masticatory efficiency but the designed bladed teeth were specifically effective in the mastication of hard foods.

The article discusses a study which compares the masticatory performance between bilateral balanced lingualized occlusion (L.O.) and full balanced occlusion (F.B.O.). The study was participated by six volunteers with an edentulous jaw and the trial was repeated three times for each of the experimental foods which were boiled fish-paste, peanut and carrot. It suggests that L.O. is more effective in masticating hard or cut food than F.B.O. and is the form of occlusion having a high potential.

The article presents a study which tries to explain the clinical characteristics and symptoms in patients having adhesion of temporomandibular joint (TMJ) without disk displacement. Three patients with adhesion of TMJ were selected to undergo reevaluation using magnetic resonance imaging (MRI). Double contrast arthrotomography was performed to clarify the patholgy of TMJ. Results show that identifying TMJ adhesion is difficult without disk displacement from ADDwo/r by clinical examination.