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불소에 의한 S. mutans의 성장억제 및 배양액의 pH변화 측정을 이용한 실험법 재현
지윤정 ( Yun Jeong Jee ),최윤화 ( Yun Hwa Choi ) 한국치위생학회 2008 한국치위생학회지 Vol.8 No.3
A fluorine solution was used to measure the growth of S.mutans and the pH changes were also measured in order to find an effective and preventative dentistry lab within a limited time for the dental hygiene department curriculum and the following results were obtained. 1. In the growth comparison of S.mutans, the culture medium of the experiment group with fluorine weighed 0.3g and the culture medium with no fluorine weighed 0.5g, which shows that the growth rate of S.mutans is significantly decreased in the culture medium with the fluorine. 2. The pH7.8 of the culture medium was not nearly changed; it became 7.0 after culturing with fluoride, however the pH was significantly decreased to 3 in the culture medium that had no fluorine. 3. Since it has been proven that the fluorine can control the growth of germs, it is believed that the effect of fluorine as a cavity preventative should be emphasized to students and in addition, it will help students transmit the effect of fluoride to their patients since this knowledge has been acquired through practice. 4. It is considered that this is a simple test protocol providing effective results in the microorganism and preventive dentistry lab within a limited time and furthermore, it will furnish the students of dental hygiene with comprehensive accessibility to dental hygiene curriculum.
경기지역 실업계 남자고등학생의 간식선호도 실태와 구강보건교육 인식도에 관한 조사연구
최윤화 ( Yun Hwa Choi ),지윤정 ( Yun Jeong Jee ) 한국치위생학회 2008 한국치위생학회지 Vol.8 No.2
This study is to enforce to ready basic data of effective school dental health education for dental caries prevention, relation knowledge of class, feeding practice and snack intake preference actual conditions, food and caries executed investigation by own recording way using questionnaire consisted of dental health education awareness to some business world man high school locating in Kyonggi Province. Analyzes result that total 487 people respond in SPSS WIN 13.0 programs and got following sequence. The obtain result were as follows. 1. Results about habit of breakfast was the most by 36.1% a student who have breakfast every day, and a student who hardly eat dominated 32.9%. Second-year student hardly had breakfast(p<.01). 2. A student who answer that snack kind that often eat was cookies and snack kind was the most by 37.2%, and a student who answer that symbol drink was a carbonated drink was the most by 50.9%. 3. Relation knowledge degree appeared grand mean among 18 points perfect score by 12.36 with food and caries. Third-year student knowledge degree was the highest, and second-year student was the lowest knowledge degree by class(p<.01) 4. Existence and nonexistence of experience of dental health education appeared a student who experience that take dental health education does not exist by 57.1%. There was experience that take dental health education as class is low by class, and as class is high, experience did not exists (p<.05). 5. Time that take dental health education for the first time was the most by 56.7% a student who respond `Babyhood`. grade in school is low by class `Babyhood`, and is high by class responded `Middle school` (p<.05). 6. Awareness o f dental health education necessity `may educate dental health and does not` a student 56.3%, half was looked attitude which students who exceed are insincere about dental health education necessity. 7. when educate dental health, contents was the most by 44.6% `brushing and mouth article directions` to be educated importantly, and was expose by caries 31.2%, gum disease 10.1%, scaling 9.0%, prosthetic dentistry and implant 5.1% period of ten days. third-year student 50.8% said that `brushing and mouth article directions` is important (p<.05). Dental health education is practiced during life, and is a teaching that should be remembered. Need to develop epoch-making and interesting education program that is correct in subject to do as quickly as possible, and should be achieved major road of dental hygienist. Dental hygienist win have to settle as quickly as possible as expert of prevention that is natural business and education and help in dental health education development under effort between country and dental association effective.
이은숙,지윤정,이승은,김형돈,최재훈,강민혜,김금숙,최수지,장귀영,Lee, Eun Suk,Jee, Yun-jeong,Lee, Seung Eun,Kim, Hyung Don,Choi, Jehun,Kang, Min Hye,Kim, Geum Soog,Choi, Su Ji,Jang, Gwi Yeong 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3
Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.
청소년의 음주,흡연에 따른 구강지식평가 및 구강보건교육의 필요성에 관한 연구
최윤화 ( Yun Hwa Choi ),지윤정 ( Yun Jeong Jee ) 한국치위생학회 2008 한국치위생학회지 Vol.8 No.3
This study is to enforce to ready basic data of effective dental education program and no smoking and no drinking program for high school students who do smoking and drinking, executed investigation by own recording way using smoking and questionnaire consisted of actual conditions and caries prevention awareness and dental health knowledge degree of drinking to some man high school. Analyzes result that total 487 people respond in SPSS WIN 13.0 programs and got following sequence. Result of this study is as following. 1. Mans high school students had more students who do not than a drinking student and main current received most soju. Third-year student appeared by thing which receive a lot of soju than 1 or 2 class student but different other difference was not seen by class. 2. Mans high school students had more students who do not than a smoking student and a student who smoke more than 3 years was the most. I can know was old since third-year student smokes than 1 or 2 class student. 3. It was not difference that keep in mind by drinking, smoking availability although there were many students who recognize that all of the on-time dental medical examination, sugar intake limitation, fluorine inclusion toothpaste, teeth fluorine application are seldom effective on caries prevention. 4. Recognized that right brushing is effective relatively on caries prevention. I was shown difference that recognized that righter brushing is effective on bad tooth courtesy call than a student who a student who do not smoke does, and keeps in mind according to smoking availability (χ2=6.78, p<0.05). 5. I knew best about question of `A caries may not treat if is painless` among that question ask knowledge for a caries, and appeared by thing which do not know best about question of `Know that method that supply fluorine in water`. 6. A student who do not drink general dental know-how for a caries was high knowledge degree for a caries than a drunk student but it was no difference that keep in mind by drinking availability. Also, a student who do not smoke by smoking availability was high knowledge degree for a caries than a done student but difference that keep in mind statistically was not seen. 7. It was no difference that keep in mind by drinking availability, but a student who do not smoke by smoking availability was high relation knowledge degree with food and a caries than a smoked student, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). 8. Awareness and synthetic estimation degree of knowledge degree a student who do not smoke than a smoked student mouth knowledge degree high, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). When see as result such as singularity, family, school, all social institutions may have to help by national business coming and try so that can become national business based on special know-how for development of effective and epoch-making education program as quickly as possible.
장귀영,최재훈,김형돈,서경혜,이승은,지윤정,강민혜,김동휘,최수지,Jang, Gwi Yeong,Choi, Je Hun,Kim, Hyung Don,Seo, Kyung Hye,Lee, Seung Eun,Jee, Yun Jeong,Kang, Min Hye,Kim, Dong Hwi,Choi, Su Ji 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3
The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10<sup>5</sup> to 2.2×10<sup>7</sup> CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.