{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390300943546631424.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11239/jsmbe.62.71"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"033615959"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/033615959"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I033615959"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/2025027140"}}],"dc:title":[{"@language":"en","@value":"Effect of Carbonated Water Swallowing Volume on the Acoustic Characteristics of Swallowing Sounds in Healthy Adult Subjects"},{"@language":"ja","@value":"成人健常者における炭酸水嚥下量が嚥下音の音響特性に与える影響"},{"@language":"ja-Kana","@value":"セイジンケンジョウシャ ニ オケル タンサンスイ エンゲリョウ ガ エンゲオン ノ オンキョウ トクセイ ニ アタエル エイキョウ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"<p>Carbonated beverage-based sensory stimulation affects swallowing movements and contributes to safe swallowing. Although the effects of carbonated beverages on swallowing movements have been reported using swallowing sounds, small amounts of swallowing have not been investigated. In this study, we extracted the acoustic characteristics from swallowing sounds acquired when 15 healthy adults swallowed 3mL, 5mL, and 10mL of water or carbonated water five times each. Consequently, we confirmed that the acoustic features of the swallowing sound in time domain, i.e., peak intensity and energy, marginally significantly reduced when swallowing carbonated water compared to water, regardless of the quantity. Even with a mouthful volume of 3mL of carbonated water, this trend was confirmed. Therefore, the potential evaluation of swallowing and rehabilitation through the swallowing of small amounts of carbonated water, which has a lower risk of aspiration for dysphagia, was considered.</p>"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410300943546631431","@type":"Researcher","foaf:name":[{"@language":"en","@value":"KIMURA Satoru"},{"@language":"ja","@value":"木村 慧"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"徳島大学大学院創成科学研究科理工学専攻"},{"@language":"en","@value":"Division of Sciences and Technology, Tokushima University Graduate School"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631430","@type":"Researcher","foaf:name":[{"@language":"en","@value":"SUZUKI Yoshitaka"},{"@language":"ja","@value":"鈴木 善貴"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"徳島大学大学院医歯薬学研究部顎機能咬合再建学分野"},{"@language":"en","@value":"Department of Stomatognathic Function and Occlusal Reconstruction, Graduate School of Biomedical Sciences, Tokushima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631428","@type":"Researcher","foaf:name":[{"@language":"en","@value":"SHIBAGAKI Akari"},{"@language":"ja","@value":"柴垣 あかり"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"徳島大学大学院医歯薬学研究部顎機能咬合再建学分野"},{"@language":"en","@value":"Department of Stomatognathic Function and Occlusal Reconstruction, Graduate School of Biomedical Sciences, Tokushima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631424","@type":"Researcher","foaf:name":[{"@language":"en","@value":"SHINKAI Mizuki"},{"@language":"ja","@value":"新開 瑞希"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"徳島大学大学院医歯薬学研究部顎機能咬合再建学分野"},{"@language":"en","@value":"Department of Stomatognathic Function and Occlusal Reconstruction, Graduate School of Biomedical Sciences, Tokushima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631427","@type":"Researcher","foaf:name":[{"@language":"en","@value":"SHICHIJO Fumio"},{"@language":"ja","@value":"七條 文雄"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"鈴江病院脳神経外科"},{"@language":"en","@value":"Department of Neurosurgery, Suzue Hospital"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631425","@type":"Researcher","foaf:name":[{"@language":"en","@value":"MARUYAMA Junya"},{"@language":"ja","@value":"丸山 隼弥"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Division of Sciences and Technology, Tokushima University Graduate School"},{"@language":"ja","@value":"徳島大学大学院創成科学研究科理工学専攻"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631426","@type":"Researcher","foaf:name":[{"@language":"en","@value":"EMOTO Takahiro"},{"@language":"ja","@value":"榎本 崇宏"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Graduate School of Technology, Industrial and Social Sciences, Tokushima University Graduate School"},{"@language":"ja","@value":"徳島大学大学院社会産業工学研究部理工学域"}]},{"@id":"https://cir.nii.ac.jp/crid/1410300943546631429","@type":"Researcher","foaf:name":[{"@language":"en","@value":"MATSUKA Yoshizo"},{"@language":"ja","@value":"松香 芳三"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Stomatognathic Function and Occlusal Reconstruction, Graduate School of Biomedical Sciences, Tokushima University"},{"@language":"ja","@value":"徳島大学大学院医歯薬学研究部顎機能咬合再建学分野"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1347443X"},{"@type":"EISSN","@value":"18814379"},{"@type":"NDL_BIB_ID","@value":"000000412556"},{"@type":"ISSN","@value":"1347443X"},{"@type":"LISSN","@value":"1347443X"},{"@type":"NCID","@value":"AA11633569"}],"prism:publicationName":[{"@language":"en","@value":"Transactions of Japanese Society for Medical and Biological Engineering"},{"@language":"ja","@value":"生体医工学"},{"@language":"en","@value":"Trans. jpn. Soc. Med. Bio. Eng"},{"@language":"en","@value":"Transactions of Japanese Society for Medical and Biological Engineering"},{"@language":"ja","@value":"生体医工学"},{"@language":"en","@value":"TJSBME"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Medical and Biological Engineering"},{"@language":"ja","@value":"公益社団法人 日本生体医工学会"}],"prism:publicationDate":"2024-06-10","prism:volume":"62","prism:number":"2-3","prism:startingPage":"71","prism:endingPage":"76"},"url":[{"@id":"http://id.ndl.go.jp/bib/033615959"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I033615959"},{"@id":"https://search.jamas.or.jp/link/ui/2025027140"}],"availableAt":"2024-06-10","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=swallowing%20sound","dc:title":"swallowing sound"},{"@id":"https://cir.nii.ac.jp/all?q=carbonated%20water","dc:title":"carbonated water"},{"@id":"https://cir.nii.ac.jp/all?q=swallowing%20volume","dc:title":"swallowing volume"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2013271957"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I033615959"}]}