• 한국식품영양과학회지
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• 제28권3호
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• pp.619-624
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• 1999

The aim of this study was to evaluate the effects of oligosaccharides(fructo or isomalto ) contained in sponge cake on blood lipids and intestinal physiology in rats. The experimental diet was mixed with 30% sponge cakes. Normal male Sprague Dawley rats weighing about 530g were randomly assigned to three groups and placed experimental diets and deionized water at free access for 25 days. Rat in control group received a diet mixed with sponge cake containing sucrose only at 21.58g/100g diet and rats in the other two groups received diets mixed with sponge cakes of which 40% sucrose was replaced with each oligosaccharide. The results obtained were as follows: No significant differences in efficiency of food, liver weight and intestinal length were observed among groups. The cecal contents and cecal wall weights were increased more in fructooligosaccharide(FO) group than control. The pH of cecal contents decreased significantly in two oligosaccharide groups. The water contents of fresh feces in FO group were the highest and the those of two oligosaccharide groups were higher than that of control. Dry fecal weight increased significantly in isomaltooligosaccharide(IMO) group. Total serum cholesterol concentration was significantly lower in FO group. Serum triglyceride(TG) was not significantly different among three groups at p<0.05, but serum TG of FO group was lower than those of other groups. In conclusion, 40% replacement of sucrose with oligosaccharides in sponge cake may have beneficial effects on lipid metabolism and intestinal function in rats.

• 한국식생활문화학회지
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• 제37권4호
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• pp.354-362
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• 2022

The purpose of this study was to investigate the possibility of using air potato (Dioscorea bulbifera) powder to make sponge cakes. The sponge cake batter was made by adding 0, 10, 20, 30, and 40% of air potato powder, and the resultant anti-oxidative properties and quality characteristics were analyzed. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as increasing amounts of air potato powder were added, but the weight, viscosity, moisture content, and specific gravity increased. An evaluation of the color showed that the L and b values were highest in the control group but the a value was highest in the 40% group. There was no significant difference between samples in terms of cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the quantity of air potato powder in the sponge cakes increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more air potato powder was added to the sponge cakes. The results thus showed that the study groups with the addition of air potato powder showed higher antioxidant activity than the control group.

• 한국식생활문화학회지
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• 제23권6호
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• pp.748-754
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• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• 한국식품영양학회지
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• 제27권4호
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• pp.558-569
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• 2014

The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.

• Environmental Engineering Research
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• 제23권2호
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• pp.195-204
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• 2018

A pilot scale study was conducted on a down-flow hanging sponge (DHS) reactor installed at a sewage treatment plant in Banda Aceh, Indonesia for treatment of desludging septic tank wastewater. Raw wastewater with an average biochemical oxygen demand (BOD) and total suspended solids of 139 mg/L and 191 mg/L, respectively, was pumped into the reactor. Two different hydraulic retention times (HRTs, 3 h and 4 h) were investigated, equivalent to organic loadings of 1.11 and $0.78kg\;BOD/m^3/d$, respectively. The average BOD concentration in the final effluent was 46 and 26 mg/L at HRTs of 3 and 4 h, respectively. The concentration of retained sludge along the reactor height was 10.2-18.7 g VSS/L-sponge, and the sludge activities were 0.24-0.32 and 0.04-0.40 mg/g VSS/h for heterotrophs and nitrification, respectively. Values of water hold-up volume, dispersion coefficient, and number of tank in-series found from tracer studies of clean sponge and biomass-loaded sponge confirmed that growth of retained sludge on the sponge module improved hydraulic performance of the reactor. Adoption of the DHS reactor by this Indonesian sewage treatment plant would enhance the role of the current desludging septic tank wastewater treatment system.

• 한국전문물리치료학회지
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• 제10권3호
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• pp.53-61
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• 2003

The purpose of this study was to determine the effects On the lymphedema patients of sponge padding and the correlation between the rate of edema reduction and downward shifting of bandages. Fifty secondary lymphedema patients with no infection, active cancer, limitation of movement, pain or drugs were randomly assigned to two groups: a sponge padding group, and a cotton padding group. Complex decongestive therapy was applied for 2 weeks. In each group the volume of the ankle, mid-calf, knee, and mid-thigh and downward shifting of bandages at the thigh was measured with measuring tape. The reduction of volume and downward shifting of bandages were analyzed by the unrelated t-test and the Pearson Correlation Test. The results were as follows: 1. In comparison between the sponge padding group and the cotton padding group, there was no significant difference in volume except in the thigh area. The edema volume was reduced significantly to $37.77{\pm}31.15%$ at the thigh with sponge padding after treatment (p<.05). 2. Bandage shifted 10.12 cm with cotton padding, but only shifted 2.85 cm when sponge padding was used. Sponge padding had an excellent effect in preventing the shifting of bandages. There was a significant difference in the amount of shifting that occurred with each type of padding (p<.05). 3. There was also a strong correlation between the reduction of edema and the shifting of bandage. These results suggest that short-stretch bandaging with sponge padding is more effective than bandaging with cotton padding. Further study on skin irritation and the comfort of sponge padding is needed to use padding materials safely and effectively.

• BMB Reports
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• 제46권6호
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• pp.328-333
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• 2013

Many bioactive molecules like recombinant human bone morphogenetic protein 2 (rhBMP-2) have been developed for mineralized bone grafts, for which proper scaffolds are necessary to successfully apply the bioactive molecules. In this study, we tested the osteogenic efficacy of rhBMP-2 produced in-house in combination with gelatin sponge as the scaffold carrier in a rabbit radial defect model. The efficacy of the rhBMP-2 was determined by alkaline phosphatase activity assay of C2C12 cells. Two groups of ten rabbits each were treated with rhBMP-2/gelatin sponge, or gelatin sponge only. At 4 weeks, rhBMP-2/gelatin sponge grafts showed more bone regeneration than gelatin sponge grafts, as determined by X-ray radiography, micro-computed tomography, and histological analyses. At 8 weeks, rhBMP-2/gelatin sponge grafts exerted much stronger osteogenic effects. The study demonstrates the improved osteogenic efficacy of the rhBMP-2/gelatin sponge grafts in a rabbit radial bone defect model acting as a bone-inductive material.

• 미생물학회지
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• 제48권4호
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• pp.262-269
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• 2012

ARDRA (amplified ribosomal DNA restriction analysis) 방법을 이용하여 주황해변해면(Hymeniacidon sinapium)의 배양 가능한 공생세균 군집에 대하여 봄과 여름의 계절에 따른 차이를 분석하였다. 공생세균의 배양은 변형된 Zobell 배지와 MA 배지를 사용하였다. 분리된 균주의 16S rDNA를 증폭하고 제한효소 HaeIII와 MspI을 이용하여 제한효소 type을 구별하였다. 그 결과 봄 해면인 경우 23개, 여름인 경우 28개의 ARDRA type을 구별할 수 있었다. 각 type 별로 1-3개의 분리균주를 선별하여 부분 염기서열 분석 결과, 알려진 세균 종과 94% 이상의 유사도를 나타내었다. 봄 해면으로부터 분리된 세균들은 Alphaproteobacteria, Gammaproteobacteria, Firmicutes, Actinobacteria, 4개의 문(phylum)에 속하였으며 여름 해면의 공생세균은 Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, Bacteroidetes, 5개의 문에 포함되었다. Gammaproteobacteria는 봄 해면에서 33.8%, 여름 해면에서 67.4%가 각각 관찰되어 두 계절에서 우점 하는 세균그룹으로 나타났으며 여름철에 증가하는 경향을 나타내었다. Firmicutes와 Actinobacteria의 경우 봄 해면에서 각각30.2%, 8.3%로 관찰된 반면 여름해면에서는 6.9%, 0%로 관찰되어 여름철에 감소하는 세균 그룹이었다. Betaproteobacteria(4.7%)와 Bacteroidetes (4.7%)는 여름 해면에서만 관찰되었다. H. sinapium 해면에서 봄철에 비해 여름철에 더 다양한 세균그룹을 발견할 수 있었으며 동일한 해면 종일지라도 계절에 따라 공생세균 군집에 차이를 나타냄을 알 수 있었다.

• Animal Systematics, Evolution and Diversity
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• 제12권1호
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• pp.79-82
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• 1996

1993년 6월 동해의 근덕에서 어망으로 채집된 해면동물을 동정한 결과 1신종이 밝 혀져 Stelletta kundukensis로 명명하고 기재하였다.

• 한국식품과학회지
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• 제36권6호
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• pp.952-958
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• 2004

식이섬유원으로서 메조와 차조 분말을 sponge cake 제조에 이용하고자 10-50%의 비율로 첨가하여 cake 제조적성 및 이들의 이화학적 특성을 조사하였다. 총 식이섬유는 박력밀가루가 2.23%인데 비하여 메조 5.04%, 차조 5.72%로서 2배 이상 높았으며, alkaline water retention capacity는 메조, 차조 모두 첨가량이 증가함에 따라서 증가하였다. Rapid Visco Analyser에 의한 호화특성에서 maximum, minimum 및 final viscosity는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Mixograph에 의한 반죽의 리올로지특성에서 peak time 및 peak height는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 crust color의 L 값은 메조의 경우 첨가량이 증가함에 따라서 증가하였으나, 차조첨가군은 대조군보다는 L 값이 높았지만 첨가량이 증가함에 따라서 감소하는 경향을 보였다. Crumb color의 L 값은 메조, 차조첨가군 모두 대조군보다 낮았으며, 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 부피는 메조 및 차조를 첨가함으로써 감소하였고, 10% 첨가수준에서는 유의적인 차이가 없었으나 20% 첨가수준부터는 대조군에 비해 품질이 떨어졌다.