• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.162-170
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• 2010

This study investigated the effect of addition of pumpkin on the physicochemical properties of rice sponge cakes. Water retention capacity(WRC) was lowest in control preparations to which no pumpkin flour was added. WRC increased as more pumpkin flour was added and rice flour with 25% of added pumpkin flour showed a WRC of 89.0%. Similar to WRC, alkaline water retention capacity(AWRC) also increased as more pumpkin flour was added and ranged from 69.7% to 80.7%. As the amount of pumpkin flour added increased, the pH increased. Similar to the sedimentation value, the Pelshenke value also increased as the amount of the added pumpkin flour increased. The gelatinization temperature did not vary significantly between the samples(p<0.05). The midline peak height, which is the height of the peak point from the baseline, showed the same tendency with that of the midline peak time, but was not significantly different between samples(p<0.05). Volume was decreased as the amount of the added pumpkin flour increased. The weight of the rice sponge cakes showed significant difference increasing with the increasing added pumpkin flour(p<0.05). There was significant difference as the specific loaf volume decreased with the increasing pumpkin flour(p<0.05).

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.20-26
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• 2007

The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.311-314
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• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.

• Korean Journal of Digital Imaging in Medicine
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• v.10 no.1
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• pp.13-19
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• 2008

Purpose : In sponge quality of the material in digital radiography environment coating because do position blocks two that do not become coating done positioning blocks two that do not become coating done positioning block and sponge quality of the material to testing bench image artifact's difference compare. Method of study : In digital radiography environment positioning block of different two products same sunshine or effect that image and positioning block artifact gents in image analyze. the target used positioning block 2 when examine hand, rib and examination condition did each differently according to used positioning block. reflex compared picture that do image and verify that examine first time. Result : 1. In sponge quality of the material coating in done product artifact appear. Did not appear in product that do not become coating. 2. Can know coating's existence, that artifact according to radish happens. 3. Quality of the material coating's existence, there was difference of slippage according to radish Conclusion : Quality of the material coating phenomenon that done positioning block thus, it may have to be considered that use after estimate degree that get in image.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.90-98
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• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.6
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• pp.883-888
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• 2012

Anode electrode is one of the most important factors in microbial fuel cell (MFC). This study was conducted to investigate the effects of mediator as methylene blue (MB) and electrode surface area on the power density of MFC with sponge and carbon nano tube (CNT) electrode (SC). The SC electrode with MB (MC) showed the maximum power density increased from 74.0 $mW/m^2$ to 143.1 $mW/m^2$. The grid shaped sponge and CNT (GSC) electrode showed the maximum power density of 209.2 $mW/m^2$ due to the increase of surface area from 88.0 to 152.0 $cm^2$. The GSC electrode with MB (GMC) revealed the maximum power density of 384.9 $mW/m^2$ which was 5.2 times higher than that obtained from the MFC with SC. Therefore MB and increase of surface area led to enhance the performance of microbial fuel cell such as power density.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.188-192
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• 2009

New $\alpha$-pyrones (1 and 2) and cyclohexenones (13 and 14) were isolated along with known analogues (3, 5−12) from the ethyl acetate extract of the whole broth of the fungus Paecilomyces lilacinus, a strain derived from a marine sponge Petrosia sp. Their structures were established by interpretation of 1D and 2D NMR, and FABMS data. It is interesting to isolate cyclohexenone derivatives from the genus Paecilomyces (family Trichocomaceae, order Eurotiales), since these cyclohexenones were previously reported only from far distinct genera, Phoma and Alternaria (family Pleosporaceae, order Pleosporales). Compounds 6, 7, and 9 were evaluated for cytotoxicity against a small panel of human solid tumor cell lines. Their cytotoxicity was insignificant upto a concentration of 30 ${\mu}g/mL$.

• Journal of the Korean Society of Safety
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• v.26 no.3
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• pp.23-28
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• 2011

This paper studied combustion characteristics of the building materials such as polyurethane-foam, sponge type sound-absorbing materials and styrofoam. To estimate of the combustion characteristics, we carried out combustion experiment of the building materials. And then to evaluate the suitability of the building materials, we measured heat release rate(HRR) and smoke density(Ds) of polyurethane-foam, sponge type sound-absorbing materials and styrofoam using by a cone-calorimeter. From the combustion experimental results, the general type sound-absorbing materials (GSAM) and styrofoam were rapid burned simultaneously with ignition and the incombustibility type sound-absorbing materials(ISAM) and polyurethane-foam had all gone out simultaneously with ignition. Measured results of HRR and Ds were not satisfied KS F ISO 5660-1 and IMO FTP Code, from the results, the polyurethane-foam, the sponge type sound-absorbing material and the styrofoam were ill-suited for using building interior materials.

• Korean Journal of Pharmacognosy
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• v.44 no.3
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• pp.224-229
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• 2013

Bromotopsentin (BSM) is a bisindole alkaloid compound, which is recognized as a metabolite of the marine sponge Spongosorites sp. In this study, the antioxidant activity of BSM was investigated. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay, the trolox equivalent antioxidant capacity (TEAC) assay, the superoxide radical scavenging (NBT) assay, the lipid peroxidation and hydroxyl radical-induced DNA damage assays were carried out to evaluate the antioxidant activity of BSM. It was found that BSM had stronger scavenging activity on the stable free radical DPPH and superoxide radical than L-ascorbic acid with an $IC_{50}$ value of 62 and 64 ${\mu}M$, respectively. The TEAC value which indicated the total antioxidant capacity of BSM was about 0.8, which was also stronger than L-ascorbic acid. About 1.3 ${\mu}M$ of BSM induced 50% inhibition of lipid peroxidation. 60 nM of BSM exhibited a significant protective activity against DNA strand scission by hydroxyl radical on pBR322 DNA. Taken together, we suggest that BSM possesses strong antioxidant activity, and could be a valuable new addition to the list of anti-aging chemotherapeutic agents.