• Korean journal of food and cookery science
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• v.32 no.6
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• pp.696-703
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• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.400-405
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• 2007

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.47-52
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• 2007

The investigation of the textural characteristics of sponge cake with addition of polymannuronate(obtained from the polysaccharide, component of brown seaweed), were studied in order to assess the potential of polymannuronate as a dietary fiber and fat substitute. Hardness, gumminess, and chewiness of sponge cake were tended to progressively decrease in the response to the addition of polymannuronate. Low-butter treatment with constant level of polymannuronate increased hardness, gumminess, and chewiness while brittleness and springiness decreased. Sensory evaluation of sponge cake indicated that addition of polymannuronate(optimally at 3 and 5 w/w%), enhanced springiness, cohesiveness, and overall acceptability. The overall acceptability decreased P5C, P3C and P1C, P5B and control in the order. These results highlight the potential of polymannuronate as promising dietary fiber and fat substitute in sponge cake without compromising the textural characteristics.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.47-53
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• 2010

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

• Journal of Korean Academy of Nursing
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• v.4 no.3
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• pp.93-104
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• 1974

Regardless of a patient's diagnosis, the care of his skin has been a primary concern of nurses throughout the years. Nurses has washed, dried, and rubbed the skin and have changed his position so as to keep the patient's skin in good condition and to protect him from pressure sores. However, we still find many-patients suffering from the pressure sores which may take many mothers or years of treatment and cost a lot to be repaired. In view of expensive cost for treatment of the sores and low ratios of nursing staff per patient for intensive nursing care, prophylaxis of the bed sores with sufficient aids is extremely important both for patients and for nurses. Therefore, the unique purpose of this study was to determine whether sponge is good enough to treat and prevent the pressure sore as compared with gel pad and sheepskin. Sixty patients in the age range of 15 through 45 who were in unconscious status or have difficulty of mobility were chosen between January and March of 1974 at Seoul National University Hospital. They were randomly assigned to each treatment and observed on every 4th day with regard to level of consciousness, status of mobility, moisture or dryness of the bed, general skin condition, intake of nutrition, vital signs and intervals of position change in comparison with the changes of skin over the bony prominences. The study results were reviewed in a statistical method analysis of valiance-to obtain the following findings: 1. There was no significantly different changes of skin over the sanctum or the trochanter in each group using get pad, sheepskin or sponge. It means that we may substitute sponge for expensive gel pad or sheepskin. 2. There was no significant difference among mean changes of patient's skin in relation to sheepskin, gel pad and sponge. 3. There was no significant changes of patient's akin in relation to level of consciousness, status of mobility, intake of nutrition, general skin condition, temperature, blood pressure or interval of position change. 4. There were no meaningful interactions between each treatment and level of consciousness, moisture or dryness of the bed, intake of nutrition, general skin condition, temperature or blood pressure. 5. Sheepskin and gel pad had significantly better influence on patients with limited mobility than on patients with immobility, and sponge on patients with immobility on than patients with limited mobility, 6. Sheepskin and sponge had meaningfully totter influence on patients changing position at below 2-hour interval, gel pad at 2-4-hour interval, sheepskin at 4-6-hour interval, and three of them at above 6-hour interval.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.5
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• pp.189-193
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• 2020

Recently, various methods for preparing a flexible electrode for implementing a wearable sensor have been introduced. Wearable sensors show similar tendency to use various polymer substrates, which provides elasticity suitable to the motion of human body. In this paper, a highly elastic silver nanowire based electrode was prepared on a sponge-based stretchable substrate, and electrical properties were evaluated. Silver nanowires were grown using a wet chemical synthesis, impregnated into a plasma-treated sponge, and then heat treated at a low temperature. In particular, the plasma surface treatment of the sponge enables uniform coating of silver nanowires. The flexible sponge electrode showed reliable electrical resistance changes over 160 repeated tensile-compression cycles.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.7 no.2
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• pp.224-234
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• 1997

In order to make high purity materials including low contents of interstitial impurities, 70 ㎾ electron beam melter was manufactured. The sponge Ti and Ti-6Al-4V alloy were required and melted by electron beam melter. Based on the experimental results of sponge Ti refining by electron beam melting, the purity of Ti was increased for 180 seconds but thereafter did not significantly vary. In addition, it was found that with number of melting, the purity of Ti did and vary but the yield of Ti was decreased. As a results of Ti refining, high purity Ti of 3N (99.9 wt%) could be obtained including interstitial impurities with total contents of which were maximum 900 ppm. From the experimental results of Ti-6Al-4V alloy electron beam melting, the amounts of Al loss could be estimated through thermodynamic data calculated from the regular solution model and the model of solute removal kinetics and the alloy composition calculated from the models was in accord with the experimental composition of the alloy, It took 10 minutes to make Ti-29Al-4V alloy calculated from the model into Ti-6Al-4V alloy and the composition of Ti-6Al-4V alloy was very homogeneous.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.130-140
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• 2015

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.

• Archives of Plastic Surgery
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• v.33 no.4
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• pp.413-422
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• 2006

Purpose: This study was designed to compare the wound healing effect of silk fibroin, alginate and fibroin/ alginate blend sponge with clinically used Nu gauze in a rat skin defect model. Methods: Two full thickness excisions were made on the back of Sprague-Dawley rat. The excised wound was covered with either of the silk fibroin(SF), alginate (SA), or fibroin/alginate blend sponge(SF/SA). On the postoperative days of 3, 7, 10 and 14, the wound area was calculated by image analysis software. At the same time, a skin wound tissue was biopsied. Results: Healing time 50% ($HT_{50}$) of SF/SA sponge treated group was dramatically reduced as compared with that of control treatment. We also found that the $HT_{50}$ of SF/SA sponge was significantly decreased as compared with either those of SF or SA treatment. Furthermore, SF/SA treatment significantly increased the size of epithelialization and collagen deposition as well as the number of PCNA positive cells on epidermal basement membrane as comapred with those of control treatment. Conclusion: Our results suggest that the wound healing effect of SF/SA blend sponge is the best among other treatments including SF and SA during the whole wound healing period.

• Food Engineering Progress
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• v.14 no.3
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• pp.222-228
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• 2010

Effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with Ecklonia cava powder as a value-added food ingredient. Ecklonia cava powder was incorporated into cake batter at 5 levels (0%, 2%, 4%, 6%, and 8%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked at ${185^{\circ}C}$ for 20 min in an oven. The baked cakes were cooled to room temperature for 1 hr prior to all measurements. The specific gravity of batter increased gradually with increase in Ecklonia cava powder content. The specific volume of sponge cakes tended to decrease while baking loss increased. Volume of the cakes decreased with higher amount of Ecklonia cava powder in the formulation as indicated by the decrease in the volume index. Sponge cakes became darker and firmer with increase in Ecklonia cava powder content (p<0.05). Color, seaweeds smell, and taste were distinctively classified by the sensory analyses (p<0.05). Finally, correlation analysis indicated that level of Ecklonia cava powder incorporation was well-correlated with all the physicochemical and sensory properties studied except for $a^{*}$-value and sensory firmness (p<0.05, p<0.01 or p<0.001).