Clinical Preparedness Amongst Recent Dental Hygiene Graduates: A Phenomenological Study

The focus of this phenomenological study is to evaluate the lived experiences of recent dental hygiene graduates’ as they relate to their curriculum preparation as clinicians. Individual interviews of ten newly graduated hygienists were conducted, consisting of seventeen open-ended questions related to their experience with feeling prepared to enter the workforce specific to their clinical skills, professionalism skills, and critical thinking skills. This study documented the experiences these participants had as they transitioned from master student, to novice clinician specific to their newly acquired skills. A positive perception of preparedness was found directly to their instrumentation, professionalism, and critical thinking skills. All participants acknowledged the benefits of having many applied learning experiences in clinic, and in their laboratory courses as being contributive to their confidence in their clinical skills. Variation was evident to specific dental tasks such as; radiographs, where 90% (Participants 1,2,4-10) felt prepared to enter the work force with their skills, and the remaining with a need to further develop. It was reported that an increase in experiences led to an increase in confidence in participants’ instrumentation, and critical thinking skills. Whereby being exposed to a variety of patients allowed participants to apply what they learned in the program, to their new role as a novice clinician. Participants experienced confidence in their ability to be successful on their written and clinical board examinations. Personal weaknesses were revealed during their new positions, specifically in production-based practices, where their inability to perform specific dental hygiene related tasks left them feeling ill-equipped in their new role. Bandura’s self-efficacy model, the framework for this study was selected because all of the four sources of self-efficacy; Performance Accomplishment, Vicarious Experience, Verbal Persuasion, and Emotional Arousal, not only contribute to student confidence in their new skills, they are also very present in the dental hygiene curriculum

Signature of antiferromagnetic long-range order in the optical spectrum of strongly correlated electron systems

We show how the onset of a non-Slater antiferromagnetic ordering in a correlated material can be detected by optical spectroscopy. Using dynamical mean-field theory we identify two distinctive features: The antiferromagnetic ordering is associated with an enhanced spectral weight above the optical gap, and well separated spin-polaron peaks emerge in the optical spectrum. Both features are indeed observed in LaSrMnO_4 [G\"ossling et al., Phys. Rev. B 77, 035109 (2008)]Comment: 11 pages, 9 figure

Time-dependent wave equations on graded groups

In this paper we consider the wave equations for hypoelliptic homogeneous left-invariant operators on graded Lie groups with time-dependent H\"older propagation speeds. The examples are the time-dependent wave equation for the sub-Laplacian on the Heisenberg group or on general stratified Lie groups, or $p$-evolution equations for higher order operators, already in all these cases our results being new. We establish sharp well-posedness results in the spirit of the classical result by Colombini, de Giorgi and Spagnolo. In particular, we describe an interesting loss of regularity phenomenon depending on the step of the group and on the order of the considered operator

Morphological and Textural Comparisons of Soybean Mozzarella Cheese Analogs Prepared with Different Hydrocolloids

The morphology and texture of mozzarella cheese analogs prepared from soy protein isolate, gelatin, fat and different hydrocolloids (gums) were evaluated and compared. The fracturability, hardness and adhesiveness of the cheese analog gels were found to be proportionally related to the amount of fat and gelatin, and concentration and viscosity of gums. However, the stretchability of the cheese analog progels was not controlled by the viscosity of gums, but by the amount of gum and gelatin in the formulation. Fat content affected the fracturability and hardness, but did not have a significant effect on the other textural parameters or stretchability. This physical relationship enabled the preparation of cheese analogs with a broad range of fat contents. Microstructural studies indicated that gums with a lower viscosity formed a uniform and delicate gel network. Gums with a higher viscosity tended to form clumps in the gel network which might retard the alignment of molecules in the progel state and hence, adversely affect the stretching properties of the analog

Subelliptic Gevrey spaces

In this paper, we define and study Gevrey spaces associated with a H\"ormander family of (globally defined) vector fields and its corresponding sub-Laplacian. We show some natural relations between the various Gevrey spaces in this setting on general manifolds, and more particular properties on Lie groups with polynomial growth of the volume. In the case of the Heisenberg group and of $SU(2)$, we show that all our descriptions coincide

Drying in the rotating-pulsed fluidized bed

There are particulate materials that are cohesive when wet. Although they are Geldart's group A dry powders, they show difficulties in fluidizing in a conventional fluidized bed, which could be diminished by modifying the fluidization equipment. Therefore, the objective of this work was to study the drying of cohesive particulate material using a rotating-pulsed fluidized bed. The material used in the drying study was 2-hydroxybenzoic acid because its cohesive forces are stronger when wet. The drying experiments were carried out according to the following parameters: frequency of disk (5 and 15 Hz), initial moisture content of the material (high and low) and gas temperature at 85°C. From the drying kinetic curves and visual observations during the experiments, it could be concluded that the rotating-pulsed fluidized bed is an alternative for the processing of cohesive solids that preserves the final quality of the dry solids.95100Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq