The Ecology of Mezzettia leptopoda (Hk. f. et Thoms.) Oliv. (Annonaceae) Seeds as Viewed from a Mechanical Perspective

Lucas, Peter W.; Lowrey, Timothy K.; Pereira, Blaise; Sarafis, V.; Kuhn, William R.

doi:10.2307/2389637

Cited by 46 publications

(20 citation statements)

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“…1). ANSYS planestrain elements with an assigned Young's modulus of 7.8 GPa were created in order to represent the properties of Mezzettia seeds (Lucas et al, 1991), which are known to be eaten by other primates. The properties of Mezzettia seeds were chosen because they are tough, strong, and stiff and, thus, will exert potentially damaging conditions to the tooth.…”

Section: Methodsmentioning

confidence: 99%

Biomechanical behaviour of modern human molars: Implications for interpreting the fossil record

Spears

Macho

1998

Am. J. Phys. Anthropol.

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Finite-element models of 29 intact molars were created and subjected to cleavage-type loads in order to assess differences in the biomechanical behaviour of molars. A simulated food particle, which was one-third the size of the intercuspal distance and had the properties of a Mezzettia seed, was pushed onto the occlusal basin of these models at various angles, resulting in either both or one particular cusp being preferentially loaded. In all cases, the maximum tensile stresses occurred in enamel at the intercuspal fissure. With regard to first maxillary molars, supporting (functional) and guiding (nonfunctional) cusps apparently dissipate loads equally well, whereas, in second and third maxillary molars, the guiding cusps are better designed to resist loads. Overall, lingual cusps of maxillary posterior molars dissipate loads poorly. Conversely, loads exerted toward supporting cusps of mandibular molars are consistently well dissipated, regardless of position along the tooth row. Because the directions of loads to which these teeth are best adapted change along the tooth row, it seems reasonable to suggest that these may correlate with the well-documented structural and functional orofacial complex. This study indicates that the biomechanical behaviour of molars and the orofacial skeleton are likely to have undergone complementary directional changes during evolution. Consequently, caution must be exercised in making inferences about dietary adaptations of extinct species on the basis of isolated teeth or fragmentary gnathic remains without proper regard of the orofacial skeleton as a whole.

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Section: Methodsmentioning

confidence: 99%

Biomechanical behaviour of modern human molars: Implications for interpreting the fossil record

Spears

Macho

1998

Am. J. Phys. Anthropol.

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“…Exceptionally large stresses may be generated during the first bite. (16,88) Like enamel, seeds are designed to resist fracture and are often bilayered with a hard shell encasing a soft kernel. Fig.…”

Section: Hypothesesmentioning

confidence: 99%

Dental enamel as a dietary indicator in mammals

et al. 2008

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The considerable variation in shape, size, structure and properties of the enamel cap covering mammalian teeth is a topic of great evolutionary interest. No existing theories explain how such variations might be fit for the purpose of breaking food particles down. Borrowing from engineering materials science, we use principles of fracture and deformation of solids to provide a quantitative account of how mammalian enamel may be adapted to diet. Particular attention is paid to mammals that feed on 'hard objects' such as seeds and dry fruits, the outer casings of which appear to have evolved structures with properties similar to those of enamel. These foods are important in the diets of some primates, and have been heavily implicated as a key factor in the evolutionary history of the hominin clade. As a tissue with intrinsic weakness yet exceptional durability, enamel could be especially useful as a dietary indicator for extinct taxa.

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“…The toughness of cherry (2504.08 Jm À2 ; SD=630.33) and prune (4355.45 Jm À2 ; SD=711.92) pits does not markedly differ from the toughness of Mezzettia parviflora seed shells consumed by orangutans. These seed shells range in toughness from 1,204 to 3,113 Jm À2 when measured transversely along their toughest region [Lucas, 1989;Lucas et al, 1991].…”

Section: G U M M Y B E a R ( T ) R A I S I N ( T ) D R I E D G U M M mentioning

confidence: 99%

Mechanical properties of foods used in experimental studies of primate masticatory function

et al. 2005

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In vivo studies of jaw-muscle behavior have been integral factors in the development of our current understanding of the primate masticatory apparatus. However, even though it has been shown that food textures and mechanical properties influence jaw-muscle activity during mastication, very little effort has been made to quantify the relationship between the elicited masticatory responses of the subject and the mechanical properties of the foods that are eaten. Recent work on human mastication highlights the importance of two mechanical properties-toughness and elastic modulus (i.e., stiffness)-for food breakdown during mastication. Here we provide data on the toughness and elastic modulus of the majority of foods used in experimental studies of the nonhuman primate masticatory apparatus. Food toughness ranges from approximately 56.97 Jm(-2) (apple pulp) to 4355.45 Jm(-2) (prune pit). The elastic modulus of the experimental foods ranges from 0.07 MPa for gummy bears to 346 MPa for popcorn kernels. These data can help researchers studying primate mastication select among several potential foods with broadly similar mechanical properties. Moreover, they provide a framework for understanding how jaw-muscle activity varies with food mechanical properties in these studies.

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The Ecology of Mezzettia leptopoda (Hk. f. et Thoms.) Oliv. (Annonaceae) Seeds as Viewed from a Mechanical Perspective

Cited by 46 publications

References 0 publications

Biomechanical behaviour of modern human molars: Implications for interpreting the fossil record

Biomechanical behaviour of modern human molars: Implications for interpreting the fossil record

Dental enamel as a dietary indicator in mammals

Mechanical properties of foods used in experimental studies of primate masticatory function

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