• Journal of dental hygiene science
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• v.11 no.1
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• pp.41-46
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• 2011

The purpose of this study was to examine the work and turnover of dental hygienists in a bid to find out problems with them and feasible reform measures. The subjects in this study were 383 dental hygienists, on whom a self-administered survey was conducted in May and June, 2010. Concerning the work of the dental hygienists by the type of dental institution, the largest group placed importance on treatment cooperation as the major duty. Both of the dental clinic(54.3%) and the dental hospital employees(30.0%) faced the most difficulties in providing treatment counseling. As to the work awareness of the dental hygienists by career, the greatest group gave weight to treatment cooperation as the major duty, and the gaps in that aspect were statistically significant (p<.05). In dental clinics, working conditions (27.2%) and in dental hospitals, salary increase (37.1%) should be given top priority for improvement. The most common reasons for which dental hygienists changed theirs jobs were significantly different between dental clinics and dental hospitals: discord with supervisors (39.3%) in dental clinics and dissatisfaction with the salary (28.6%) in dental hospitals. The difference between the two results were statistically significant (p<.05). These findings indicate that independent working and improvement in working conditions of dental hygienists are urgently needed.

• Journal of Dental Rehabilitation and Applied Science
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• v.28 no.1
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• pp.47-56
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• 2012

As attractive lips are important component of appealing faces, the study was conducted to investigate the association of mouth-breathing and thickness of lower lips in mouth-breathers and nasal-breathers. The subjects were 436 adolescent patients aged 8~18 years who took cephalometrics. The results were as follows. The ratio of lower lip thickness to that of upper lip thickness in mouth breathing and nasal breathing groups were $1.13{\pm}0.14$, $1.02{\pm}0.14$, respectively. According to subjects' skeletal pattern, the ratio in Class I sample was $1.05{\pm}0.09$. Class II subjects showed $1.20{\pm}0.12$, and Class III showed $0.97{\pm}0.11$. Mouth - breathers had higher lower/upper lip ratio than nasal breathers meaning their lower lips were thicker. Skeletal Class II patients group showed the most thickest lower lips among Class I, II, III subgroups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.361-366
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• 2002

A. capillaris Thunberg is often used as a medicinal herb. This analysis on A. capillaris Thunberg, showing its natural ingredients and nutritive elements, is to provide a better understanding of its content and help find more various ways of use. The ingredients of A. capillaris Thunberg are as follows : 14.12% of crude protein, 4.80% of crude lipid, 2.30% of crude ash, 8.10% of crude fiber, and the rest of the ingredients are vitamins and minerals. Minerals are 3295.02 mg% of K, 2787.01 mg% of P, 1436.01 mg% of Ca, 172.32 mg% of Mg, 21.23 mg% of Fe, 18.02 mg% of Mn, 8.11 mg% of Na, 1.24 mg% of Cu, and 0.002 mg% of Sn, and vitamins are 18602.00 ug% of $\beta$-carotene and 5.82 mg% of ascorbic acid. Fatty acids in A. capillaris Thunberg are of 23.86% of oleic acids (C18:1), 46.67% of saturated fatty acids, 33.40% of monousaturated fatty acids, and 19.83% of polyunsaturated fatty acids. Oleic acid (C18:1) is the most abundant fatty acid in A. capillaris Thunberg. P/S is 0.24. A. capillaris Thunberg contains about 20 kinds of amino acid. The total amount of amino acids is 1345.29 mg%, which can be divided into 79.95% of amino acids and 13.11% of essential amino acids. This 79.95% of amino acids consist of proline, tyrosine, asparagines, glutamic acid, and valine with amount of 438.58mg%, 310.20mg%, 120.30mg%, 118.66mg%, and 88.02mg% respectively. The essential amino acid is 176.83mg%. It is shown that A. capillaris Thunberg contatins various nutrients such as minerals, vitamins, fatty acids, and amino acids, so A. capillaris Thunberg can be regarded as a highly nutritious food.