• Journal of Power System Engineering
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• v.18 no.6
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• pp.45-50
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• 2014

In the previous paper, we have reported on the development of foaming sponge seat with the auxiliary spring member and suggested new possibility of the special seat with the auxiliary plastic member for movie theater chair. In this study, we have examined the major design parameters needed in the development of a foaming sponge seat in which the mesh type plastic member are inserted to improve the vibration transfer effect of a chair seat. Through analyzing several prototypes by applying experimentation as well as the experimental modal analysis method, it was confirmed that the effect of vibration transfer can be improved through the use of a mesh type plastic member and applied to the design of practical chair seat.

• Animal cells and systems
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• v.7 no.1
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• pp.25-28
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• 2003

Two new species of the genus Stelletta (Astrophorida: Ancorinidae), S. spinulosa n. sp. and S. calyx n. sp., are described from the waters around Gageodo Island (Sohuksando) and Ulleungdo Island, Korea. S. spinulosa n. sp. is similar to S. crassispicula (Sollas, 1886) in the feature of entire animal, but differs from it in the shape of orthotriaene and the form and size of oxyasters. S. calyx n. sp. resembles to S. crater Dendy, 1924 in the shape of sponge, but the new species has four size categories of oxyaster whereas S. carter has no oxyaster.

• Journal of the Korean Magnetic Resonance Society
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• v.7 no.1
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• pp.55-61
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• 2003

Sarcotragins C(1) and D(2), two novel compounds, have been isolated from the sponge Sarcotragus sp. collected from Jaeju Island, Korea. The structures of these compounds have been determined to be linear sesterterpene alkaloids on the basis of combined 1D and 2D NMR experiments. The stereochemistry involved was established by comparison of the NMR data with those reported for a similar compound.

• Bulletin of the Korean Chemical Society
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• v.35 no.11
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• pp.3360-3362
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• 2014

• Korean Journal of Pharmacognosy
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• v.22 no.3
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• pp.145-155
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• 1991

Peroxides in natural products have been recently received a considerable attention due to their various biological and pharmacological properties. Nearly 300 peroxides have been isolated and structually characterized from natural sources, mainly as constituents of Compositae and marine sponge, and occur randomly in about 10 other plant families. Among peroxides studied, sesquiterpene endoperoxide, quinghaosu, has been already clinically applied as a new antimalarial drug. Based on the peroxides reported, structural classification, natural distribution and biological and pharmacological activities are reviewed. Color reagent and spectroscopic identification of peroxide are also described.

• Bulletin of the Korean Chemical Society
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• v.32 no.10
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• pp.3817-3820
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• 2011

• Bulletin of the Korean Chemical Society
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• v.18 no.6
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• pp.631-635
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• 1997

Four steroids including two novel compounds have been isolated from a sponge of the genus Tethya. All of the compounds possess a 5α,8α-epidioxy functionality as a common structural feature. Two new steroids, 1 and 2, possess a cyclopropyl ring at C-24(26) of the side chain. The structures of these compounds have been determined by combined spectroscopic methods.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.150-155
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• 1997

The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.

• Food Science and Preservation
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• v.23 no.2
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• pp.188-193
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• 2016

Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values, $L^*-value$ decreased while $a^*$ and $b^*-values$ increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.