系统口腔护理对牙周病患者口腔保健知识认知率影响分析

目的:探讨系统口腔护理对牙周病患者的护理效果。方法:调查于2022年9月~2023年9月期间随机抽取84例患者,根据抽签法进行分组,观察组42例患者给予系统口腔护理,对照组42例患者给予常规护理,比较护理效果。结果:观察组护理后口腔健康知识认知率高于对照组(p Objective: This paper aims to explore the nursing effect of systematic oral care on patients with periodontal disease. Methods: 84 patients were randomly selected from September 2022 to September 2023, and divided into groups according to the lottery method. 42 patients in the observation group were given systematic oral care, and 42 patients in the control group were given routine care, and the nursing effect was compared. Results: The recognition rate of oral health knowledge after nursing in observation group was higher than that in control group (p < 0.05);The pain score of observation group after nursing was lower than that of control group, and the quality of life score was higher than that of control group (p < 0.05). Conclusion: In the nursing of patients with periodontal disease, the use of systematic oral care is more effective and has clinical value.

冰山理论护理对牙体牙髓病患者的效果观察及对生活质量的影响

目的:探讨冰山理论护理对牙体牙髓病患者的护理效果。方法:调查于2022年7月~2023年7月期间选取82例患者,根据随机数字表法将患者均分为观察组(41例,给予冰山理论护理)、对照组(41例,给予常规护理),比较护理效果。结果:观察组治疗依从性高于对照组,p Objective: To explore the effect of iceberg theory nursing on patients with endodontic disease. Methods: A total of 82 patients were selected from July 2022 to July 2023, and were divided into observation group (41 cases, given iceberg theoretical nursing) and control group (41 cases, given routine nursing) according to random number table method, and the nursing effect was compared. Results: The treatment compliance of observation group was higher than that of control group, p < 0.05;The masticatory efficacy and biting force of the observation group were higher than those of the control group (p < 0.05). After nursing, the SF-36 score of the observation group was higher than that of the control group, and the MDAS score was lower than that of the control group, p < 0.05. Conclusion: In the nursing of endodontic patients, compared with the conventional nursing, the nursing mode under the iceberg theory is more effective and has practical value.

果仁夹心调味海苔的研制

在单因素实验基础上采用L9(34)正交试验,探讨黄酒、酱油、增稠剂、淀粉糖及蔗糖的用量和比例,对调味液粘度和烤海苔风味的影响。结果表明烤海苔调味液的最佳配比为:酱油100g、黄酒40g、增稠剂4%、淀粉糖100 g/蔗糖40 g。影响夹心海苔粘结程度的主次顺序:淀粉糖/蔗糖(D) >增稠剂(C) >黄酒(B) >酱油(A);影响夹心海苔口感的主次顺序:酱油(A) = 淀粉糖/蔗糖(D) >黄酒(B) = 增稠剂(C)。粘度显著分析表明:酱油FA1 B1 C1 D1 B2 C2 A2 = 淀粉糖/蔗糖FD2 >19.00,说明酱油和糖对口感的调节作用非常显著。

果仁夹心调味海苔的研制

在单因素试验基础上采用L_9（3~4）正交试验,探讨黄酒、酱油、增稠剂、淀粉糖及蔗糖的用量和比例,对调味液黏度和烤海苔风味的影响。结果表明烤海苔调味液的最佳配比为：酱油100g、黄酒40g、增稠剂4%、淀粉糖100g/蔗糖40g。影响夹心海苔黏结程度的主次顺序：淀粉糖/蔗糖（D）〉增稠剂（C）〉黄酒（B）〉酱油（A）;影响夹心海苔口感的主次顺序：酱油（A）=淀粉糖/蔗糖（D）〉黄酒（B）=增稠剂（C）。黏度显著分析表明：酱油F_（A1）〈黄酒F_（B1）〈增稠剂F_（C1）〈淀粉糖/蔗糖F_（D1）〈9.00,说明4种调料的黏合效果都不显著;口感显著分析表明：黄酒F_（B2）=增稠剂F_（C2）〈9.00,说明黄酒和增稠剂对口感的调节作用不显著;酱油F_（A2）=淀粉糖/蔗糖F_（D2）〉19.00,说明酱油和糖对口感的调节作用非常显著。