• Journal of Korean society of Dental Hygiene
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• v.17 no.6
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• pp.983-992
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• 2017

Objectives: This study is to compare measuring gingival and peridontal indices and changes in dental plaque per period using a three mix types of dentifrice and to investigate dental diseases preventive effects depending on gingivitis reducing effect of dentifrice through a clinical experiment. Methods: This study targeted adult females and males with mild to moderate gingivitis from age 20 to 60. The Calculus index, Papillary Marginal Attached Gingival (PMA) index, Gingival index, Patient Hygiene Performance (PHP) index, and Plaque index were measured at pre-experiment and at 1, 2, 4 weeks post experiment. Results: The PMA, Gingival index, PHP index, plaque index of experimentla group decreased after 4 weeks (p<0.05). Conclusions: A three mix types of dentifrice for relieving tooth sensitivity was verified to be effective in removing dental plaque and reducing gingivitis.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.134-140
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• 2005

Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.