Objectives: The objectives of this study was to measure shear strength of test foods with artificial teeth materials using a new testing method, and determine the validity of the method to evaluate shear ability of artificial teeth materials. Methods: Specimens of two artificial teeth materials, acrylic resin and ceramic were formed in 1cm cube shape. Three specimens were set on a universal testing machine (INSTRON 5544, INSTRON Corp., MA): one specimen was attached up on the load cell, and others were fixed down on the sample stage. The specimens were positioned as the upper specimen could descend in between the lower specimens. Processed seaweed and jelly bean were selected for test foods. Food samples were prepared in a rectangular shape (50x5x3 mm). A sample was placed across the lower specimens, and shorn by the two cutting edges of the descending specimen at 10mm/min. Shear strength was measured when the width of the gap between the upper and lower artificial teeth specimens was 0.3, 0.8, and 1.3mm. Five food samples were assigned to each testing condition. Data were analyzed using ANOVA, and then were subjected to post hoc analysis. Results: Shear strength of the test foods with the artificial teeth materials was significantly influenced by all the factors, artificial teeth material, test food, and gap (P <0.05). The ceramic demonstrated significantly lower shear strength than the acrylic resin did (P<0.05). The significant interaction were found between artificial teeth material and test food, and between test food and gap (P<0.05). Artificial teeth material and gap showed less influence on shear strength of jelly bean than that of processed seaweed. The ceramic shore processed seaweed with remarkably lower force than the acrylic resin. Conclusion: It was suggested that the method used could be applied to evaluate shear ability of artificial teeth materials.

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