• Journal of dental hygiene science
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• v.12 no.1
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• pp.39-44
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• 2012

For the purpose of examining the dental biofilm reduction effect and control difficulty level through a dental biofilm control program in this study, the total of 131 medical records (82.9%) were used for the final analysis upon excluding the records that were not suitable for this study among the records of 158 persons for the medical records of clinical hygiene case reports that were submitted from 2006 to 2011 by students at the Department of Dental Hygiene at N University located in Chungnam region. The result of examining the dental biofilm reduction effect according to the visit number when conducting a dental biofilm control program showed that the dental biofilm index reduced meaningfully as the visit number increased. However, in the case of those that visited for 7 sessions, the level of reduction was not statistically meaningful. For the purpose of comparing the dental biofilm index mean per area of teeth during the final session visit of dental biofilm control program, the area of teeth was classified into labial/buccal surface, lingual/palatal surface and proximal surface, and the dental biofilm index of lingual/palatal surface was the highest with 26.5%. The result of measuring the dental biofilm of maxilla/mandible revealed meaningful differences between the dental biofilm index of maxilla and mandible. The result of analyzing the dental biofilm index of labial/buccal surface, lingual/palatal surface and proximal surface revealed meaingful differences among the dental biofilm index of labial/ buccal surface, lingual/palatal surface and proximal surface.

• The Journal of Korean Obstetrics and Gynecology
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• v.24 no.4
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• pp.126-149
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• 2011

Purpose: KCDO-3(Korean Classification of Diseases(Oriental Medicine)-third edition) being used in January, 2010 accepted the KCD(Korean Classification of Diseases) and added disease pattern and syndrome of oriental medicine. But, the diagnoses of oriental medicine are too uncertain to express in A00-Z99(KCD). In this case, you should choose in U codes under the KCD use guidelines, but U codes are not capable of representing the symptoms too. So, we suggest the use criteria and consider the weakness of the U codes with medical records of patients who visited with amenorrhea or oligomenorrhea. Methods: We referred medical records of patients who visited oriental obstetrics and gynecology from January 1st to December 31st, 2010. From among them, we set up 122 patients who related with emmeniopathy as target group and searched codes distribution based on medical records. And we described that the process of choosing appropriate codes based on the medical records of 49 amenorrhea or oligomenorrhea patients. Results and Conclusions: The emmeniopathy is divided into menstrual disorder, amenorrhea and systemic disorders at the period of menstruation. And emmeniopathy is expressed in some codes such as N91, N92, N93, N94, U321, U77. When a patient visit hospital, a doctor should choose causal codes when there is confirmed diagnosis. Otherwise, a doctor chooses symptom codes. And if there are more than two diagnosis consistent with definition of chief condition, a doctor should code the first listed diagnosis as a chief condition. Because KCD-5 is classified according to western medical diagnosis, it is difficult to choose in KCD-5 when we diagnosed with disease pattern and syndrome of oriental medicine. But U codes are also deficient to express various condition of emmeniopathy. So we should add 'deficiency and detriment of the thoroughfare and conception vessels', 'prolonged menstruation' and various systemic disorders at the period of menstruation.

• Imaging Science in Dentistry
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• v.31 no.4
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• pp.193-197
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• 2001

Purpose : To determine whether there is a relationship between abnormal temporomandibular joint radiographic findings and age or gender in a sample of preorthodontic patients. Materials and Methods : Individualized corrected sagittal tomographs of 188 temporomandibular joints in 94 preorthodontic patients, aged 11 to 29 years, were taken and viewed by an observer blinded to clinical records. The study population was divided into 2 aged groups (11-15 years and 16-29 years) for comparative purposes. Temporomandibular joint radiographic findings were classified as normal or abnormal. Results: There was no difference in ratio of abnormal to normal findings between the both aged groups. The frequency of osseous abnormalities was similar with that of abnormalities of condylar position. Abnormalities in CP and JS were most frequent in all aged groups. Conclusion : There is no significant difference between ages or genders for temporomandibular joint radiographic abnormalities.

• Journal of Ecology and Environment
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• v.37 no.4
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• pp.351-363
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• 2014

A study on fresh-water green coccoid algae was carried out at ponds, swamps, reservoirs, lakes and rivers (290 sites) from May 2011 to January 2014. In this study, 4 genera and 13 taxa of the family Radiococaceae having the remnants of cell wall existing for a long time in the colonial gelatinous envelope are classified and identified from 24 sites. Many taxa of this family, however, have not been recorded in Korea yet. Of these 13 taxa, 5 taxa are newly recorded in Korea by this study: 1) Schizochlamydella solitaria, 2) Thorakochloris planktonica, 3) Radiococcus bavaricus, 4) R. nimbatus, and 5) R. planktonicus.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.197-209
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• 1986

This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.

• Animal Systematics, Evolution and Diversity
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• v.26 no.3
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• pp.223-232
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• 2010

Actiniarians were collected from the rocks and sand bed of Jejudo Island, Ulleungdo Island, and Wangdolcho in Korean waters from 2004 to 2009. They were classified as two species of two families belonging to the suborders Endocoelantheainea and Nynantheae. Especially, suborder Endocoelantheainea, with distinct development of mesenteries, was firstly added to Korean athenarian fauna with the species, Halcurias carlgreni McMurrich, 1901. Calliactis polypus (Forsk$\aa$l, 1775) showing the commensalism with hermit crab, was easily distinguished from C. japonica by external features and the composition of cnidae. These two species were described in detail with tables and figures.

• KCID journal
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• v.19 no.1
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• pp.97-105
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• 2012

This study aimed to evaluate the vulnerability to different natural hazards such as flood, drought, and abnormal climate, and to classify the vulnerability patterns in Gyeongsangnam-do. The damage records and annual budgets during 2000 to 2009 were collected and were ranked for all twelve si-guns. Sancheong-gun and Hamyang-gun resulted in the most vulnerable to flood and drought damages, and Hadong-gun and Yangsan-si were most damaged from abnormal climate such as heavy snow and heavy wind. In addition, three clusters were classified by using Ward's method, and were interpreted. The results showed that the western areas of Gyeongsangnam-do might be more vulnerable to flood damage while drought might threaten the eastern si-guns.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.spc1
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• pp.252-258
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• 2006

Thirteen decapod crustaceans of Dokdo Island were identified and classified based on samples collected around Dokdo Island from May 1999 to November 2004. Of the 13 species, 7 were unrecorded from Dokdo Island: Axiopsis princeps, Pagurus angustus, Pagurus japonicus, Pagurus nigrivittatus, Pagurus spina, Portunus trituberculatus, and Hemigrapsus penicillatus. Of these 7 species, Pagurus nigrivittatus and Pagurus spina were new to the Korean decapod fauna. However, P. spina was only reported as the type series from the Pacific coast of northern Japan. Its geographic range now extends to the East Sea. To date, 25 decapod crustaceans (1 caridean, 1 thalassinidean, 11 anomurans, and 12 brachyurans) have been reported from Dokdo Island.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.101-115
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• 1986

This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk (a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.