• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.1
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• pp.25-34
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• 2015

In this research, we applied a procedure of quality control (QC) to the agro-meteorological data measured at the Suwon weather station of Korea Meteorological Administration (KMA). The QC was conducted through six steps based on the KMA Real-time Quality control system for Meteorological Observation Data (RQMOD) and four steps based on the International Soil Moisture Network (ISMN) QC modules. In addition, we set up our own empirical method to remove erroneous data which could not be filtered by the RQMOD and ISMN methods. After all these QC procedures, a well-refined agro-meteorological dataset was complied at both air and soil temperatures. Our research suggests that soil moisture requires more detailed and reliable grounds to remove doubtful data, especially in winter with its abnormal variations. The raw data and the data after QC are now available at the NCAM website (http://ncam.kr/page/req/agri_weather.php).

• The Journal of Korean Academy of Prosthodontics
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• v.50 no.2
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• pp.106-111
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• 2012

Purpose: The purpose of this study was to compare the effect of 3 chairside polishing methods and laboratory polishing methods on surface roughness and $C.$ $albicans$ adhesion of polyamide denture base. Materials and methods: Using contact profilometer, the surface of polyamide specimens ($25{\times}15{\times}2mm$) was studied after conventional polishing without finishing and after chiarside polishing with 2 chiarside polishing kits and chairside-pumice polishing following finishing with tungsten carbide bur. To evaluate the adhesion of $C.$ $albicans$, $C.$ $albicans$ suspension was overlayed on the test specimen. And the specimens were incubated for 2 hours. Imprint culture method was achieved and counted the colony on the agar plate. Polished polyamide were evaluated using a scanning electron microscope. The statistics were conducted using one-way ANOVA and in case of difference, Scheffe test and Tamhane's T2 test were used. Results: Surface roughness (Ra) of surfaces polished with 2 chairside polishing kits had higher than conventional polishing and pumice polishing. The highest roughness value was $0.32{\pm}0.10{\mu}m$, and the lowest was $0.02{\pm}0.00{\mu}m$. The adhesion of $C.$ $albicans$ on the specimens polished with chairside polishing group and pumice polishing group were increased than conventional polishing group ($P$<.01). Conclusion: Conventional laboratory polishing was found to produce the smoothest surface and the lowest adhesion of $C.$ $albicans$. Two groups polished with Chairside polishing kits were similar with respect to surface roughness. Surface of the specimen polished with pumice is significantly smoother than 2 chairside polishing groups, but the result of $C.$ $albicans$ adhesion is that group polished with pumice was similar with 2 chairside polishing groups ($P$>.01).

• Journal of dental hygiene science
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• v.7 no.3
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• pp.179-185
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• 2007

The purpose of this study targeted on high school student in the department of liberal arts, industry in Daegu metropolitan city, is to get basic data necessary for the development of dental educational program, to discern prevention and treatment of temporomandibular joint disorder by observing the situation temporomandibular joint disorder and contribution element, of relationship of school life stress The results are as follows.: 1. The percentage of occurring temporomandibular joint disorder in the high school resulted in a joint noise at 61.8% and joint dislocation 6.9%, sharp pain 47.5% at time of chewing. 29.8% at the time of the non-chewing, lockjaw 11.3%, a headache appeared at 40.4%.2. In the contribution factor of occurring temporomandibular joint disorder, the cause of joint noise was the clench one's teeth, lip and cheek clench, For the pain at the time of chewing clench one's teeth, one side chewing, over-chewing, lip clench, sideways sleeping showed the difference. (P < 0.01) For the pain at the time of non-chewing, clench one's teeth, bruxism, one side chewing, lip and cheek clench were similar, and for the lockjaw, clench one's teeth, bruxism, sideways sleeping showed the difference. The plum evil thing period at time of the fault writing that statistically showed the difference. For the headache, the contribution factors were the all bad habits mentioned above excluding one side sleeping.(P < 0.01, P < 0.05). 3. The rate of experiencing temporomandibular joint disorder by oral and maxillofacia was 13.4% in industrial department, and 19.6% in liberal arts. And for the factor of wound was that exercise 26.8%, others 24.4%, fall-down 19.5%. And for the industrial, exercise 44.4%, fall-down 22.2%, others 14.9%. The treatment experience appeared at 5.0% in industrial department, 2.9% in liberal arts. And for the medical institutions, liberal arts were dental clinic 50%, orthopedics 50%, and the industrial department orthopedics 40%, oriental medicine clinic 30%, dental clinic 30%. 4. In case of temporomandibular joint disorder, there were no difference by grades or educational background. And at the time of chewing or non-chewing showed similar difference.(P < 0.01). 5. Compared to stress in the high school, it generally showed higher in liberal arts than in industrial department due to school record. Its scope was $3.75{\pm}1.14$ in liberal arts, $3.01{\pm}1.23$ in industrial department. 6. The school record, school life, stress problems by teachers, chewing/non-chewing pain of temporomandibular joint disorder, joint noise had a similar correlation.(P < 0.01, < 0.05).

• Journal of dental hygiene science
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• v.8 no.4
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• pp.305-312
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• 2008

This study was attempted to look into relation between job stress and job satisfaction perceived by clinical dental hygienists and the influencing factors for providing fundamental data to increase their job satisfaction. For this, mailed correspondence examination was conducted with questionnaire for dental hygienists who are engaged in dental hygiene duties at dental clinics in Seoul between June 19 and July 24, 2008. Total 180 questionnaires were distributed, and among these, 156 questionnaires were included in analysis except for 24 questionnaires having incomplete answers. The findings of this study are as follows: 1. The total mean of dental hygienists' job stress was found to be 3.46 points out of 5 points, and that of their job satisfaction to be 2.99. 2. For relation between general characteristics and job stress of dental hygienists, significant difference was found just in the motive to select dental hygienist (p < 0.001) and the expected period of engagement in dental hygienist duties (p < 0.05). 3. For relation between general characteristics and job satisfaction of dental hygienists, significant difference was found just in job experience(p < 0.05), current position (p < 0.05), average salary (p < 0.001), and the expected period of engagement in dental hygienist duties (p < 0.01). 4. For correlation between job stress and job satisfaction, negative correlation was shown generally (r=-0.222), such that the more was job stress, the less was job satisfaction. 5. As a result of multiple regression analysis to look into the job stress factors influencing dental hygienists' job satisfaction, it was found that the factors of excessive workload(p < 0.05) and improper treatment(p < 0.01) most influenced job satisfaction, and the descriptive power on the job stress factors influencing their job satisfaction was found to be 24.1%.

• Journal of dental hygiene science
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• v.13 no.3
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• pp.304-313
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• 2013

The purpose of this study was to examine the influence of the communication competence and empathy abilities of dental hygiene students on their interpersonal relationship abilities. The subjects in this study were 578 students who majored in dental hygiene at five randomly selected colleges. Out of the colleges, three were located in North Chungcheong province, and one was located in the city of Daejeon. The other one was located in South Gyeongsang province. Data were gathered using structured questionnaires from April 1 to May 7, 2013. The major findings of the study were as follows: 1. The respondents got a mean of $3.23{\pm}0.49$, $85.80{\pm}10.12$ and $83.27{\pm}8.37$ in interpersonal relationship abilities, communication competence and empathy abilities respectively. 2. As for communication competence, empathy abilities and interpersonal relationship abilities by general characteristics, there were statistically significant differences according to age, academic year, clinical practice experience and satisfaction with major. 3. The relationship of communication competence and empathy abilities to interpersonal relationship abilities was analyzed, and interpersonal relationship abilities were found to have a strong significant positive correlation to communication competence, empathy abilities and the subfactors of the two. 4. As a result of analyzing which variables affected interpersonal relationship abilities, it's found that interpersonal relationship abilities were under the influence of age, clinical practice experience, communication competence, empathy abilities. These variables made a 57.2% prediction of interpersonal relationship abilities. The above-mentioned findings suggest that communication competence and empathy abilities exerted an influence on interpersonal relationship abilities. Therefore curriculums and educational programs should be developed in consideration of these variables to ensure the stable college lives and successful relationship building of dental hygiene students who are on the way to adulthood and will serve as health care personnels in the future.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.463-472
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• 2020

The purpose of this study is to identify the BMI, diet perception and diet behavior of female university students. A descriptive survey design was used 165 students from October 29 to November 9, 2018. Data were analyzed using mean, t-test, ANOVA, cross analysis with SPSS 21.0. Total diet perception was 3.44 points, highest sub category was 'practice' with 4.00 points, followed by 'information and education' with 3.58 points, 'necessity' with 3.32 points and lowest category was 'self-recognition' with 2.84. 65 students(43.0%) were 'less than three times' in 'Number of diets' and diet methods was 65(43.0%) for 'food control' and 62(41.1%) for 'exercise'. During in a week, 98 students(84.9%) exercised within three hours, followed by 33(21.9%) who did not exercised at all. 22 students(14.6%) said they experienced damage from dieting, while the types included gastrointestinal disease, menstrual irregularity and hair loss. The total score of diet perception according to BMI was lower in the underweight group than in the normal and overweight groups(p<.001). In diet 'practice' category, low weight group scored lower than normal weight and overweight groups(p<.05). In 'information and education' category, overweight group scored the highest, followed by normal and underweight groups(p<.001). In diet 'necessity' and 'self-recognition' categories, low weight group scored lower than normal weight and overweight groups(p<.001). Diet behavior by diet perception was different in number and method of diet(p<.001). Based on the results, it is thought that attention and education are needed to form a proper diet perception and maintain healthy living for female university students.

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.79-85
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• 2005

The purpose of this study was to evaluate the obturation efficiency of a non-standardized gutta-percha cone in curved root canals prepared with 0.06 taper nickel-titanium instruments. Sixty simulated curved root canals in clear resin blocks were prepared with crown-down technique using 0.06 taper rotary $ProTaper^{TM}$and ProFile (Dentsply-Maillefer) until apical canal was size 30. Root canals were randomly divided into 4 groups of 15 blocks and obturated with cold-laterally compacted gutta-percha technique by using either a non-standardized size medium gutta-percha cone or an ISO-standardized size 30 one as a master cone. Gutta-percha area ratio were calculated at apical levels of 1, 3 and 5 mm using AutoCAD 2000 after cross-sectioning, and the data were analyzed with one-way and two-way ANOVAs and Duncan's multiple range test. Non-standardized size medium cone groups showed significantly higher gutta-percha area ratio than standardized cone groups at all apical levels (p < 0.01). Non-standardized cone groups used significantly less accessory cones than standardized cone groups (p < 0.01).

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.112-120
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• 2005

This study was done to evaluate whether there were any differences in microleakage of class V composite restorations according to restoration site and cavity size. Total sixty-four restorations were made in molar teeth using Esthet-X. Small ($2\;{\times}\;2\;{\times}\;1.5\;mm$) and large ($4{\times}2{\times}1.5\;mm$) restorations were made at the buccal/lingual surface and the proximal surface each. After 1,000 times of thermocycling ($5^{\circ}\;-\;55^{\circ}C$), resin replica was made and the percentage of marginal gap to the whole periphery of the restoration was estimated from SEM evaluation. Thermocycled tooth was dye penetrated with $50\%$ silver nitrate solution. After imbedding in an auto-curing resin, it was serially ground with a thickness of 0.25 mm. Volumetric microleakage was estimated after reconstructing three dimensionally. Two-way ANOVA and independent T-test for dye volume, Mann-Whitney U test for the percentage of marginal gap, Spearman's rho test for the relationship between two techniques were used, The results were as follows : 1. The site and size of the restoration affected on the microleakage of restoration. Namely, much more leakage was seen in the proximal and the large restorations rather than the buccal/lingual and the small restorations. 2. Close relationship was found between two techniques (Correlation coefficient = 0.614/ P = 0.000). Within the limits of this study, it was noted that proximal and the large restorations leaked more than buccal/lingual and the small restorations. Therefore, it should be strictly recommended large exposure of margins should be avoided by reducing unnecessary tooth reduction.

• Restorative Dentistry and Endodontics
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• v.33 no.3
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• pp.177-183
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• 2008

It was reported that esthetic composite resin restoration reinforces the strength of remaining tooth structure with preserving the natural tooth structure. However, it is unknown how much the strength would be recovered. The purpose of this study was to compare the fracture resistance of three types of undermined cavity filled with composite resin with that of non-cavitated natural tooth. Forty sound upper molars were allocated randomly into four groups of 10 teeth. After flattening occlusal enamel, undermined cavities were prepared in thirty teeth to make three types of specimens with various thickness of occlusal structure (Group $1{\sim}3$). All the cavity have the 5 mm width mesiodistally and 7 mm depth bucco-lingually. Another natural 10 teeth (Group 4) were used as a control group. Teeth in group 1 have remaining occlusal structure about 1 mm thickness, which was composed of mainly enamel and small amount of dentin. In Group 2, remained thickness was about 1.5 mm, including 0.5 mm thickness dentin. In Group 3, thickness was about 2.0 mm, including 1 mm thickness dentin. Every effort was made to keep the remaining dentin thickness about 0.5 mm from the pulp space in cavitated groups. All the thickness was evaluated with radiographic Length Analyzer program. After acid etching with 37% phosphoric acid, one-bottle adhesive (Single $Bond^{TM}$, 3M/ESPE, USA) was applied following the manufacturer's recommendation and cavities were incrementally filled with hybrid composite resin (Filtek $Z-250^{TM}$, 3M/ESPE, USA). Teeth were stored in distilled water for one day at room temperature, after then, they were finished and polished with Sof-Lex system. All specimens were embedded in acrylic resin and static load was applied to the specimens with a 3 mm diameter stainless steel rod in an Universal testing machine and cross-head speed was 1 mm/min. Maximum load in case of fracture was recorded for each specimen. The data were statistically analyzed using one-way analysis of variance (ANOVA) and a Tukey test at the 95% confidence level. The results were as follows: 1. Fracture resistance of the undermined cavity filled with composite resin was about 75% of the natural tooth. 2. No significant difference in fracture loads of composite resin restoration was found among the three types of cavitated groups. Within the limits of this study, it can be concluded the fracture resistance of the undermined cavity filled with composite resin was lower than that of natural teeth, however remaining tooth structure may be supported and saved by the reinforcement with adhesive restoration, even if that portion consists of mainly enamel and a little dentin structure.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.644-649
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• 1998

To investigate the fermentation characteristics of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C$ and $4{\pm}1^{\circ}C$, pH, total acid, total microbes, lactic acid bacteria cell count, dissolved $CO_2$content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at $4{\pm}1^{\circ}C$. Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C\;and\;4{\pm}1^{\circ}C$ were as follows: pH and total acid content of Kimchi which was stored at $17{\pm}1^{\circ}C$ for 4 days were almost same as those of Kimchi at $4{\pm}1^{\circ}C$ for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at $17{\pm}1^{\circ}C$ for 2 days and at $4{\pm}1^{\circ}C\;for\;9\;days\;were\;1.5{\times}10^9\;cells/mL\;and\;6.3{\times}10^8\;cells/mL,\;2.0{\times}10^8\;cells/mL\;and\;8.7{\times}10^7\;cells/mL$, respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to $17^{\circ}C\;and\;4^{\circ}C$ from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P<0.05).