The Science of Chewing

All of us have traits that simply make us, us; the way we walk, talk, or even smell are just as much a part of ourselves as eye color or height. Something not commonly listed, however, is the way we all chew. Scientists in the Netherlands have been hard at work learning about the science of chewing. At the cafeteria at Wageningen University, diners do not choose steak or fish, but rather are served crouton-sized cubes of silicone that taste similar to pencil erasers. These cubes can be used to determine jaw strength and patterns, providing scientists with a less messy approach to studying the unique abilities of everyone's jaw bones and muscles.

In addition to studying the routines in which we chew, Dr. Andries van der Bilt has paid even closer attention to the ways in which the jaw protects the teeth. He explains that when a crunchy particle is crushed, the jaw muscles activate a braking-like system, in which a split-second, unconscious decision is made to slow or adjust the force placed upon the teeth by the jaw. The muscles tense and relax in accordance with what they are processing and how the person is chewing. Van der Bilt also explains that teeth are not only smart, but also incredibly sensitive. The doctor explains that teeth can detect something as small as 1/25,000 of an inch, such as a grain of sand. 

Furthermore, van der Bilt continues about how swallowing food is processed and how humans may end choking. He elaborates that the voice box is what blocks food from being swallowed and that it moves when someone actually swallow. For this reason, it is dangerous to chew and talk at the same time. On the topic of safety, he also explains the risks of round, hard candy, hot dogs, and grapes as well-sized for blocking the esophagus and thus being choking hazards, especially for young children. 

Original article here.