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2. Bite registration - Wikipedia

   en.wikipedia.org/wiki/Bite_registration

   Bite registration is a technique carried out in dental procedures, where an impression is taken of the teeth while biting together, to capture the way they meet together in a bite. This process is crucial for creating dental restorations, such as crowns , bridges , and dentures , as well as for diagnosing and treating bite-related issues like ...

3. Dental impression - Wikipedia

   en.wikipedia.org/wiki/Dental_impression

   A special tray is an impression tray custom made for an individual patient by a denturist (dental technician), usually made from acrylic, such as polymethyl methacrylate, or shellac. A stock tray is used to make a preliminary impression, from which a model can be cast. This is then used for wax to make the tray to be laid down.

4. Wax rims - Wikipedia

   en.wikipedia.org/wiki/Wax_rims

   Maxillary and mandibular record bases with notched wax rims. Wax rims are devices that are used in dentistry to help in the fabrication of removable prostheses, such as complete and partial dentures.

5. Dentures - Wikipedia

   en.wikipedia.org/wiki/Dentures

   After this, a bite registration is created to marry the position of one arch to the other. Once the relative position of each arch to the other is known, the wax rim can be used as a base to place the selected denture teeth in correct position. This arrangement of teeth is tested in the mouth so that adjustments can be made to the occlusion ...

6. Occlusion (dentistry) - Wikipedia

   en.wikipedia.org/wiki/Occlusion_(dentistry)

   Intercuspal Position (ICP), also known as Habitual Bite, Habitual Position or Bite of Convenience, is defined at the position where the maxillary and mandibular teeth fit together in maximum interdigitation. This position is usually the most easily recorded and is almost always the occlusion the patient closes into when they are asked to 'bite ...

7. 2025 Food Trends You’re About to See Everywhere - AOL

   www.aol.com/2025-food-trends-see-everywhere...

   Celebrating the Crunch Factor. As desserts like crème brûlée and those pleasant crunchy flecks in aged cheeses (technically called “tyrosine crystals”) prove, a crunchy element in an ...