• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2003년도 봄 학술발표회 논문집
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• pp.761-766
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• 2003

In environmental and economical views Plastic Board Drain(PBD) has many problems which is generally used in improving soft grounds. In order to improve these, Rags drain and Sponge drain are developed in this study, and the application to drains is presented though comparing with PDB and Sand drain In consolidation effects. Test results show that the consolidation effects, including consolidation rate and stregth, increase in order of Sand and Rags, PDB and Sponge drain.

• 한국자기공명학회논문지
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• 제10권1호
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• pp.89-95
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• 2006

The methanolic extract of the marine sponge Raspilia hirsute collected from Keomun Island resulted in three types of sterols: a mixture of (24S)-Poriferasta-5, 25-diene-$3\beta$, 24-diol and (24R)-Stigmasta-5, 25-diene-$3\beta$, 24 -diol (1), 25,26,27-Trinorcholest-5-en-$3\beta$,24-diol (2), and Pregn-5-en-20-on-$3\beta$-ol (3). The isolation and structural determination of these sterols are reported here. Compound 1 showed moderate cytotoxicity against human Leukemia cell line K562.

• 한국자기공명학회논문지
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• 제18권2호
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• pp.82-88
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• 2014

Three bicyclic and one monocyclic sesquiterpenoids were isolated from the marine sponge Topsentia species. Their planar structures were completely determined from a combination of extensive 1D and 2D NMR experiments, and also the relative stereochemistry on the chiral centers were established by the ROESY experiment. Compound 1 was determined as a new stereoisomer. Furthermore, the NMR spectral data for compounds 2 and 4, of which have not been reported, were listed. Four compounds did not show any cytotoxicity, instead compound 4 exhibited moderate antifungal activity against Candida albicans.

• 한국조리학회지
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• 제23권8호
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• pp.83-89
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• 2017

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

• 한국조리학회지
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• 제22권2호
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• pp.93-103
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• 2016

이 연구 목적은 기능성이 있는 오미자의 이용확대를 위한 오미자 분말 5~20%를 첨가한 스펀지케이크를 제조하여 일반성분, 오미자첨가 스펀지케이크의 반죽의 비중, pH, 부피, 무게, 색도, texture, 관능검사를 실시하였다. 대조군의 비중과 무게는 각각 0.50, 144.3 g으로 가장 낮게 나타났으며, 오미자 분말 첨가량이 증가할수록 유의적으로 증가하였다. 굽기 손실률과 높이, 부피, 비용적은 대조군이 각각 10.0(%), 5.10 cm, 935, 24, $6.47cm^3/g$으로 가장 높게 나타났으며, 오미자분말 첨가량이 증가할수록 유의적으로 감소하게 나타냈다. 색도 측정은 L(명도)와 b(황색도) 오미자 분말첨가량이 증가할수록 감소하였다. 조직감의 경도(hardness), 탄력성(springiness), 응집성(cohesiveness)은 오미자 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 관능검사는 향(flavor), 종합적인 기호도(overall acceptability)는 오미자 분말을 5% 첨가하는 것이 우수하게 나타났다. 이러한 결과를 토대로 오미자 분말을 5% 첨가하면 맛과 향이 가미된 기능성 스펀지케이크를 상품을 개발할 수 있다고 판단되었다.

• Human Ecology Research
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• 제62권1호
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• pp.59-68
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• 2024

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

• 한국분말재료학회지
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• 제17권5호
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• pp.385-389
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• 2010

Titanium powders have been usually produced by de-hydrogenating treatment in vacuum with titanium hydride ($TiH_2$) powders prepared by milling of hydrogenated sponge titanium, $TiH_x$. The higher stoichiometry of x in $TiH_x$, whose maximum value is 2, is achieved, crushing behavior is easier. $TiH_x$ powder can be, therefore, easy to manufactured leading to obtain higher recovery factor of it. In addition, contamination of the powder can also minimized by the decrease of milling time. In this study, the hydrogenation behavior of sponge titanium was studied to find the maximum stoichiometry. The maximum stoichiometry in hydride formation of sponge titanium could be obtained at $750^{\circ}C$ for 2 hrs leading to the formation of $TiH_{{\sim}1.99}$ and the treating temperatures lower or higher than $750^{\circ}C$ caused the poor stoichiometries by the low hydrogen diffusivity and un-stability of $TiH_x$, respectively. Such experimental behavior was compared with thermodynamically calculated one. The hydrogenated $TiH_{1.99}$ sponge was fully ball-milled under -325 Mesh and the purity of pure titanium powders obtained by de-hydrogenation was about 99.6%.

• 한국식생활문화학회지
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• 제31권1호
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.83-89
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• 2007

This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and B decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess, and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as bing suitable to improve the quality.

• 한국식품조리과학회지
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• 제15권4호
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• pp.377-381
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• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.