• Food Engineering Progress
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• v.15 no.3
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• pp.269-275
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• 2011

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

• Journal of Applied Biological Chemistry
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• v.64 no.1
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• pp.33-38
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• 2021

Marine sponges contain pharmacologically attractive substances that exhibit strong cytotoxicity and are used as materials to isolate potential drug candidates. However, with a growing interest in marine ecosystem conservation, it is becoming increasingly difficult to gather a sponge for natural product research. To build a database to cope with this issue, we measured the neuroprotective and anti-inflammatory activity of 181 sponge extracts. As a result, we found 17 samples with neuroprotective effects and 14 samples with anti-inflammatory effects. In addition, high-performance liquid chromatography (HPLC) analysis was performed to compare the components contained in each sample, and based on HPLC profiles, a dendrogram according to similarity was created. The results of this study suggested the possibility of discovering the active compounds in the sponge and laid the basis for efficient research on the sponge.

• Korean Journal of Materials Research
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• v.32 no.11
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• pp.508-514
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• 2022

Piezoelectric composite films which are enabled by inorganic piezoelectric nanomaterials-embedded polymer, have attracted enormous attention as a sustainable power source for low powered electronics, because of their ease of fabrication and flexible nature. However, the absorption of applied stress by the soft polymeric matrices is a major issue that must be solved to expand the fields of piezoelectric composite applications. Herein, a flexible and porous piezoelectric composite (piezoelectric sponge) comprised of BaTiO₃ nanoparticles and polydimethylsiloxane was developed using template method to enhance the energy conversion efficiency by minimizing the stress that vanishes into the polymer matrix. In the porous structure, effective stress transfer can occur between the piezoelectric active materials in compression mode due to direct contact between the ceramic particles embedded in the pore-polymer interface. The piezoelectric sponge with 30 wt% of BaTiO₃ particles generated an open-circuit voltage of ~12 V and a short-circuit current of ~150 nA. A finite element method-based simulation was conducted to theoretically back up that the piezoelectric output performance was effectively improved by introducing the sponge structure. Furthermore, to demonstrate the feasibility of pressure detecting applications using the BaTiO₃ particles-embedded piezoelectric sponge, the composite was arranged in a 3 × 3 array and integrated into a single pressure sensor. The fabricated sensor array successfully detected the shape of the applied pressure. This work can provide a cost-effective, biocompatible, and structural strategy for realizing piezoelectric composite-based energy harvesters and self-powered sensors with improved energy conversion efficiency.

• Composites Research
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• v.36 no.3
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• pp.217-223
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• 2023

In this work, the preparation and its oil adsorption behavior of polyacrylonitrile-based carbon nanofiber sponge were investigated. The prepared carbon sponges showed excellent selective oil adsorption in the mixture of water and oil, and the adsorption capacity of reused carbon nanofiber sponge was also investigated. Further, carbon nanofiber sponge adsorbent with internally structured channel showed fast oil adsorption behavior due to a capillary phenomenon. After use, sponge adsorbent was heat-treated at 800℃ under N² and studied the possibility of a sensor for electrochemical detection of 4-aminophenol.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Bulletin of the Korean Chemical Society
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• v.23 no.10
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• pp.1467-1469
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• 2002

• Bulletin of the Korean Chemical Society
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• v.15 no.7
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• pp.534-537
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• 1994

A new metabolite 2 of bastadin class and the previously reported bastadins 3 and 4 were isolated from the sponge Ianthella basta collected in Indonesia.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.63-75
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• 2015

This study was conducted to evaluate the effect of Lycii fructus powder on the quality characteristics of sponge cake. Sponge cakes were prepared consisting of 10%, 20%, 30% or 40% Lycii fructus powder. The specific gravity, baking loss. and pH of sponge cake batter measured. The specific gravities of the batter with Lycii fructus powder were higher than the control. Baking loss rate and cake weight increased with the ratio of Lycii fructus powder. The specific volume of sponge cake were gradually increased by increasing the amount of powder. The lightness and yellowness values of the control were higher than sponge cake added with Lycii fructus powder cakes, and 40% Lycii fructus powder showed the lowest value. The substance's level of springiness and cohesiveness decreased as the amount of Lycii fructus powder increased. In the sensory evaluation, the cake with Lycii fructus powder exhibited high overall eating quality. In particular, the cakes with 10% Lycii fructus were preferred for taste, texture, and overal acceptability. The results show that sponge cakes added with 10% Lycil powder were considered the best.

• Animal cells and systems
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• v.2 no.1
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• pp.21-26
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• 1998

Three species of Poecilosclerid sponge (class Demospongiae, subclass Ceractinomorpha) are newly described from the waters around Cheju Island Keomun Island and Keoje Island. They are Antho (Plocamia) bakusi, Clathria (clathria) koreana and Oxymycale rhoi.

• Animal Systematics, Evolution and Diversity
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• v.11 no.1
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• pp.3-7
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• 1995

A new species of Epperiopsis (Esperiopsidae) , collected from Chindo, is described under name of Esperiopsis chindoensis.