Reliability and analysis of changes in bite marks at different : time intervals and temperature ranges

الملخص EN

The purpose of this study is to assess time-dependent changes in the morphology of bite marks and to investigate the utility of matching bite marks on both perishable and non-perishable objects with the passage of time at different temperatures.

The study was conducted at Maharana Pratap College of Dentistry and Research Centre, Gwalior, India.

Twenty volunteers were asked to bite 6 perishable and non-perishable items.

Perishable items were apple, banana and Burfi, (a milk-based popular sweet confectionary) while non-perishable items included wax,