@article{oai:mdu.repo.nii.ac.jp:00001028,
 author = {山岸, 利夫 and 原, 基 and 塩谷, 晴重 and 輿, 秀利 and 伊藤, 充雄},
 issue = {1},
 journal = {松本歯学},
 month = {Apr},
 note = {application/pdf, We conducted experiments to determine the odor intensity of resin materials for denture bases after immersing and shaking in some foods, drinks and an artificial saliva for twelve months. To measure the odor intensity of these materials we used an odor measuring apparatus, "ALABASTER" (B & H LABO), using a semi-conductor sensor (SnO_2) that can be operated in an ozone based atmosphere. There was no significant difference among the odor concentration values of the denture resins as polymerized pieces after maintaining a constant temperature for thirty minutes each at room temperature (20℃-23℃), 37℃, 60℃, 100℃ and 150℃. At room temperature, there was no significant difference among the values of the resin pieces, whether the pieces had been immersed and shaken in some foods and drinks or not. Increasing the temperature to 150℃, however, there was significant difference among the odor concentration values of the four kinds of denture base resin pieces immersed and shaken in artificial saliva, Coca-Cola, soy sauce and Worcester shire sauce.},
 pages = {23--29},
 title = {床用レジンの臭気に関する研究第2報 食物および温度と,臭気に関する基礎的実験},
 volume = {18},
 year = {1992}
}