Objectives:The purpose of the study is to investigate the awareness and practice of dental unit waterline management in dental hygienist. Methods: A self-reported questionnaire was completed by 377 dental hygienists in Seoul and Gyeonggido from March 2 to April 30, 2015. The data were collected by direct visit and informed consent was received after explanation of the study. The questionnaire consisted of general characteristics of the subjects, awareness of dental waterline, practice of dental waterline, and implementation of dental waterline disinfection. Data were analyzed using SPSS 12.0 program. Results: There was a significant correlation between the dental unit waterline disinfection and the appropriateness of the water used for dental treatment(p<0.01, p<0.001). The handpiece was the most commonly used device before treatment and the majority of the subjects answered that they didn't take water out of ultrasonic scaler and air-water syringe on a daily basis. Conclusions: The majority of the dental hygienists did not know the right understanding and proper practice of dental unit waterline management. To reduce the dental device contamination, the continuing education of waterline management should be done for the dental hygienists.
The protein profiles of domestic potato cultivars were evaluated for total protein determination, amino acid composition, SDS-PAGE analysis and scanning densitometry. There were statistically significant differences in the levels of amino acids among potato cultivars. Total nitrogen amount was also significantly different among cultivars, ranging from 1.27 to 1.64%. SDS-PAGE analysis showed that there were significant differences in the content of major potato proteins such as papatin (40 kDa), trypsin inhibitor (20 kDa) and protease inhibitor (15 kDa) among cultivars (p<0.05). The amount of papatin among cultivars with a range of 22.16 to 25.81 mg/g d.w. was higher in Jopung, Shepody and Superior, whereas the amount of protease inhibitors including 15 kDa and 20 kDa was the highest in Jopung (37.0%). The Shepody contains the highest amount of papatin (25.8%) and the lowest of trypsin inhibitor (5.22%). Thus, it is suggested that Shepody is the most desirable cultivar for better nutrition based on the protein profile.
The purpose of this study was to examine violence response, burnout, and job satisfaction according to violent episodes of emergency room workers. Methods : This Study was a descriptive survey design using convenience sampling. This study was exempt from needing an IRB approval. There were 167 emergency room workers, who agreed to participate in this study, and took a self-report questionnaire between July and August 2015. SPSS 21.0 version was used for descriptive analysis, frequency, percentage, mean, standard deviation, independent t-test, Pearson correlation coefficients, and multiple regression. The major findings of this study were as follows: 1) 84.4% of participant experienced violent episodes. The frequency of verbal violence was highest. Violent attackers were patients and guardians with drunken state. The time of violence episodes was usually during the night. Violent experience of doctors and nurses was very high. 2) There were significant differences in the emotional response according to violent episodes (t=2.528, p=0.12) 3) The correlation between \response and burnout was statistically significant, and indicates a high positive correlation (r=.616, p=<.001). The correlation between violence response and job satisfaction was statistically significant, indicating a negative correlation (r=-.512, p=<.001). There was a negative correlation between burnout and job satisfaction with statistical significance (r=-.568, p=<.001). 4) Significant factors influencing job satisfaction were emotional response to violence and burnout. Conclusion: The findings of this study provide basic information for the strategies of preventing violence, decreasing burnout, and improving job satisfaction by developing a violence management program.
The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.
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