• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.20-26
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• 2007

The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.62-66
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• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• Membrane Journal
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• v.15 no.3
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• pp.198-205
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• 2005

Double-layered polymer films to assay the radioactive contamination were formulated using polysulfone (PSF) and cerium activated yttrium silicate (CAYS), consisting of a dense support layer and a CAYS-holding top layer prepared via the diffusion-induced phase inversion. As the vapor exposure process was omitted, the CAYS-holding layer showed a typical asymmetric structure, with CAYS being transfixed into the polymer network spread with large macropores. With the increase in vapor exposure time before immersion, morphology of the films transformed from asymmetric to sponge-like structures, with CAYS being localized in cellular structure. The border structure between the two layers reflects the phase inversion behavior of a cast solution during the coagulation. In the radioactive detection, the polymer phase in a film holding a sponge-like structure is so dense that the radionuclides, deposited on the film, could not filter through the phase, consequently resulting in the loss in the detection efficiency of the film.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.902-907
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• 1998

In this study the anaerobic degradation of nitrate by in GFM (gel and foam matrix) and bead gel immobilized Paracoccus denitrificans DSM 65 in continous culture was conducted. A novel GFM immobilization system was developed in order to improve conventional system (bead). With increasing nitrate concentration in water, the nitrate reduction rate was increased. The observed maximum denitrification rate by in GFM immobilized cells was 177 mg/L h in buffered water, while that was 33 mg/L h in tap water. In comparison with bead system the reduction activity by GFM system showed $1.2{\sim}2.1$ times better. The denitrification activity was not changed after 16 days storage at $5^{\circ}C$ and also showed better activity than that of free cells or even bead immobilized cells.

• Proceedings of the Membrane Society of Korea Conference
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• 1996.04a
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• pp.46-47
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• 1996

막분리 공정의 공업적인 이용을 위해서는 막을 특정 용기에 적재한 모듈의 형태가 요구되는데 모듈의 형태에 따라 평판형(plate and frame), 나권형(spiral wound), 관형(tubular), 중공사형(hollow fiber)모듈 등이 있다. 이 중에서 관형 시스템은 내경이 12.5~25 mm, 길이 0.6~6.4 m에 이르는 비교적 큰 open channel로 되어 있으며 공급액 유로가 일반적으로 커서 전처리를 행하지 않고도 fouling이 적으며, 또한 막 표면의 세정이 약품에 의한 것 이외에 스폰지 볼 등에 의한 물리적 세정도 가능하므로 응용 범위가 넓다는 것이 특징이다. 한외여과 공정의 가장 큰 문제점은 농도분극 및 fouling 현상에 의한 플럭스 감소이다. 농도분극 현상은 경계층에서 용질의 대류,확산적인 전달에 기인하여 막 표면으로 갈수록 진해지는 용액층의 형성을 의미한다. 이 현상은 가역적인 과정으로서 감압함으로 원상태로 회복이 가능하며 조작 압력에서 정상상태가 되면 막투과 플럭스는 일정한 값을 유지한다.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.323-329
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• 1995

The characteristics of sponge cakes prepared from various formulas having different types and levels of fat were examined through physical measurements and sensory evaluation. The physical properties of cake batters and cakes with hicook, that is, specific gravity and mixing characteristics of cake batters and volume of cakes, were similar to cakes with oil and added lecithin as emulsifier. Also in sensory evaluation the uniformity of air cell and moistness of cakes showed no significant differences in these samples. From this result, we concluded that lecithin is responsible for the characteristics of cakes with hicook. And hicook successfully replaced soybean oil in sponge cakes, and the fat content of cakes with hicook colud be reduced by 20％ relative to cakes with soybean oils.

• Solar Energy
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• v.19 no.2
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• pp.21-28
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• 1999

This study was carried out to investigate the effect of energy transport using capillary pumped loop with PVA sponge wick. The results obtained from this study are as follows. The configuration of capillary pumped loop was adequate and PVA sponge was of great use for the manufacture of capillary pump. The energy transport reached maximum when the working fluid amount was 750cc the wall temperature distribution indicated high values through out the entire length of the pipe. As the opening of a nozzle was increased, energy transport was increased but the effect was decreased.

• The tire
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• s.45
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• pp.20-24
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• 1973

자동차타이어의 최대의 유리성은 공기를 잘 활용하는 데 있다. 그러나 일단 공기를 잃은 타이어는 즉시 사용불능으로 화하고수리는 할 수 있어도 시간과 수리라 하는 큰 로쓰를 초래하는 결과가 된다. 그래서 과거 80년간 많은 타이어 기술자는 빵꾸라고 하는 현상으로부터 탈출할 수 있는 타이어의 개발에 어느 정도의 노력과 지혜를 짯었는가? 동경의 타이어…라고 하면 "노우 빵꾸 타이어"라고까지 일컬어진다. 그것은 시대가 고속화에로 진입함에 따라 빵구는 귀중한 생명까지도 빼았는 큰 사고를 초래하는 원인의 하나로도 되어 왔든만큼 더욱 중대성을 가져왔다. 이때문에 절대로 빵구나서는 곤란하다고 하는 용도의 차량에 장착된 타이어에 대해서는 승차감, 속도 등의 요구는 무시하고서 이미 여러 가지의 노우 빵꾸 타이어가 제조되고 있다. 그렇다고 해서 보급의 속도와 보통의 승차감의 노우 빵꾸 타이어는 생각할 수 없는 것일까?…이러한 발상으로부터 개발된 타이어에 "파아마포옴 타이어"라고 하는 것이 있다. 매이커어는 미국의 굳이어 이다. 그럼 그 마아마포옴 타이어란? ……간단히 말하면 중의 공기를 스폰지상의 포옴재로 한 것이다. 따라서 승차감은 결코 나쁘지 않다. 속도도 50km까지라면 염려없다. 하나 그 타이어의 제조법이 간단하지가 않다. 특히 "열처리의 단계에서 포옴재를 타이어의 속에 균등하게"라고 하니 큰 일이다. 이하는 일본 굳이어 타이어 기술부에 의한 파아마 포옴 타이어의 개설.

• The Journal of the Acoustical Society of Korea
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• v.5 no.2
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• pp.39-47
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• 1986

흡음 계수는 흡음재의 흡음 특성을 제시해 주는 기본적 물리량이다. 본 연구에서는 일반적으로 흡음재로 사용되는 흡음재의 흡음 특성을 알기 위해 두께 18mm, 직경 105mm인 10종의 흡음재를 택하 여 흡음재의 흡음 계수를 구하였다. 이를 위해 impedance tube를 제작하여 관내에 흡음재를 넣은 후 관 내에 만들어진 정상파의 최대 음압과 최소음압의 비, 정상파비를 이용하여 흡음 계수를 구했다. 그 결과 흡음재의 흡음 특성은 진동수, 흡음재으 lwowlf, 두께 및 다공성에 크게 의존해 스폰지, 유리 섬유 등의 흡음 효과가 좋게 나타났으며 특히 같은 두께의 동일 흡음재일지라도 흡음재 뒷면의 공기층을 적절리 조절함으로써 특정 진동수 근처에서의 흡음 효과를 증대시킬 수 있었다.