Purpose:To examine the effect of tooth-brushing education on the oral health of preschoolers. Methods: A quasi-experimental design with a non-equivalent control group was used. Two kindergartens were selected and 39 preschoolers from one kindergarten were assigned to the experimental group with tooth-brushing education and 39 from the other kindergarten to the control group. The tooth-brushing education program included 1 session on oral health education, individual toothbrushing instruction for 1 week and supervised tooth-brushing after lunch for 4 weeks. Oral health behavior including use of tooth paste, tooth-brushing time and method of tooth-brushing, plague, streptococcus mutans, lactobacillus and dental caries were measured before and after the education. Fisher's exact test, t-test and paired t-test with the Window SAS 9.1 program were used to analyze the data. Results: A significant increase in the use of tooth paste, tooth-brushing time and the practice of correct tooth-brushing and a decrease in plague and development of dental caries were observed in the experimental group. Conclusion: This tooth-brushing education was partially effective in improving oral health of preschoolers.

This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics of fermented ginseng, by using lactic acid bacteria. Quality characteristics such as the thin layer chromatography(TLC) pattern, ginsenosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and red ginseng were analyzed. The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for 65 hours at a temperature of 37℃ were not detected. The ginsenoside Rg1 and Re contents have decreased, while the Rh1, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented red ginseng has increased and the contents were 114.83∼131.68 μg/mL (control 104.56 μg/mL). The total phenolic content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did not show any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however, the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red ginseng with different lactic acid bacteria have also decreased.

The physicochemical quality characteristics of the domestic and imported commercial dried persimmons were investigated. The moisture content of dried persimmon was approximately 22.78~61.64%, while the moisture contents of the Chinese dried persimmon were 22.78 and 28.20%, respectively, and were lower than the domestic dried persimmon The sulfur dioxide content of the 9 kinds of commercial dried persimmon was lower than 10 mg/kg, but not detected.

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at 4℃, HW: dip in the water for 60 sec at 55℃, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at 4℃, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at 55℃) during storage at 5℃. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.