The need for developing guidelines for radiation protection in dental institutions / 대한구강보건학회지

OBJECTIVES: The objectives of this study were to determine the radiation safety status of dental care institutions and to contribute to the development of guidelines for radiation protection in dental clinics in order to improve the work environment and reduce the radiation hazard for practitioners. METHODS: The subjects were selected using a convenience sampling. A total of 300 subjects participated in this study, including 150 dental hygienists from dental clinics in Gwangju Metropolitan City with radiation-related work experience and 150 dental hygienists who had participated in a seminar hosted by the Korean Dental Insurance Manager Association held on January 17, 2016. For the survey, self-entry questionnaires were used, and the collected data were analyzed by performing a frequency analysis using cross tabulation (χ2-test) and t-test, one-way analysis of variance, and multiple regression analysis. RESULTS: The awareness on radiation protection among dental hygienists showed 4.4 out of 5 points, which was high, but the practice of radiation protection was overall poor. For the necessity of developing radiation protection guidelines, 91.9% answered “Yes, it is necessary.”. CONCLUSIONS: The level of radiation protection practiced at dental healthcare centers was much lower than the awareness of it and showed that the requirement of guidelines for radiation protection was high. Therefore, institutional devices require the development and utilization of various types of radiation protection guidelines in order to mitigate radiation risks and improve the work environment.

Effects of commercial plum beverage on the dentin surface of bovine teeth / 대한구강보건학회지

OBJECTIVES: We investigated the effects of commercial plum beverage on the dentin surface that could be exposed to caries, gliopathy, and abrasion to investigate the inhibitory effects of dentin corrosion.METHODS: The experimental beverages were Jeju Samdasoo (Group 1, negative control), Coca-Cola (Group 2, positive control), Chorok Maesil (Group 3), and Chorok Maesil with 3% calcium lactate added (Group 4). The specimens were prepared and divided into 4 groups of 12 each. The pH of the experimental beverages was measured using a pH meter, and specimen surface hardness was assessed according to the Vickers hardness number (VHN). The specimens were immersed in the experimental beverage for 1, 3, 5, 10, and 15 minutes. Then, we obtained the average VHN by measuring surface microhardness. Measures of surface microhardness were compared using the paired t-test before and after 15 minutes of immersion in each of the four beverages. Between-group differences in surface microhardness were compared using one-way analysis of variance and the Tukey test after the analysis.RESULTS: After 15 minutes of immersion in the experimental beverages, there was no significant difference in surface microhardness in group 1 (P>0.05). There were significant differences in groups 2, 3, and 4 (P < 0.05). The difference in surface microhardness before and after immersion for 15 minutes was highest in group 3 (−18.1±2.55), followed by group 2 (−13.0±3.53) and group 4 (−7.79±4.47). In group 1, the difference was −1.52±4.30. Moreover, there was a significant difference in each group (P < 0.05). After 10 minutes of immersion, surface microhardness tended to rapidly decrease.CONCLUSIONS: Patients who regularly ingest a commercially available plum drink with low pH should be provided dietary guidance on the risk of dental erosion. Calcium additives should be considered when producing plum beverage products.