• Journal of Marine Bioscience and Biotechnology
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• v.5 no.4
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• pp.15-25
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• 2011

Marine sponges are a rich source of highly diversified bioactive compounds. These medicinally valuable molecules represent extreme physiological and ecological functions in sponges, more presumably involving in the resistance to the feeding by other marine organisms like fish and fouling by barnacles, bacteria, fungi, etc. This feature of attaining resistance made sponges as successful poriferans that possess an impressive array of biological properties ranging from antimicrobial to anticancerous activities. The diversified bioactive principle of sponges might be due to their spacio-temporal distribution and although, the gateway for exploiting the sponges for isolating these distinct, potential molecules is open, suitable technical and methodological approaches are yet to be implemented in order to bring the sponges as successful pharmaceutical leads in the field of marine biotechnology. Despite of the identified difficulties of marine sponge research from past few decades, one should concentrate not only on the basic and applied technical/methodological considerations, but also on the novel strategies like in vitro sponge cell, fragment and whole sponge culture; sponge symbiont cell culture; in situ and ex situ sponge cultivation; and sponge bioreactors and metagenomic approaches, for the successful exploitation of marine sponges towards the novelty in sponge biotechnology. The present review narrates the pros and cons of the nowadays-marine sponge research by focusing on the suggestive ecobiotechnological approaches, based on the latest studies for feasible ecological exploitation and biotechnological application of sponges from the sea.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.185-192
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• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• International Journal of Industrial Entomology and Biomaterials
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• v.1 no.1
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• pp.59-64
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• 2000

The preparation of PVA/Chitosan/Fibroin (PCF)-blended sponge sheets and wound healing effects of these sheets in rats were investigated. We excised the skin off rat, including the dermis, approximately 2${\times}$2 cm in size. The wound was coveted with PCF-blended spongy sheets. The spongy sheets absorbed the exudate, and gained flexibility and softness. Histopathological inspection of the wound 12 days later showed the increase of a vascular ingrowth and the absence of inflammatory cells. Regeneration of the skin around the wound was faster than that of the control. We also tested wound healing effects of PVA, Chitosan and Fibroini alone of in various combinations. Wound healing was accelerated in the order of PVA/chitosan/Fibroin (PCF)-blended sponge>Chitosan/Fibroin (CF)-blended sponge$\geq$Fibroin (F) sponge>PVA/Chitosan-blended sponge (PC)>Chitosan (C) sponge.

• Journal of Korean Academy of Nursing
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• v.10 no.2
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• pp.13-20
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• 1980

This present study was undertaken to assess the effect of sterilization of the thermometer with three sorts of disinfectant sponges-0.1 % bichloride of mercury sponge 70% alcohol sponge, 0.5% zephiran chloride sponge,- by bacterial culture methods in 10 admitted adult patients in S. Hospital, Mok Po city. The results obtained were as follows ; 1. The thermometer sterilized with 0.1 ％ bichloride of mercury sponge showed no growth of bacteria organism in 5 cases but showed growth of pathogenic organism in 1 case and non pathogenic organism in 4 cases. 2. The thermomerer sterilized with 70 ％ alcohol sponge showed no growth of bacteria organism in 8 cases but showed growth of nonpathogenic organism in 2 cases. 3. The themometer sterilized with 0.5 ％ zephiran chloride sponge showed no growth of bacteria organism in all 10 cases. From these results it could be concluded that 0.5 ％ zephiran chloride would be most effective in sterilization of thermometer.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.254-260
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• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• The Korean Nurse
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• v.28 no.3
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• pp.68-82
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• 1989

This study was a quasi-experimental research study to test the characteristics of temperature regulation according to sponge bath methods of cold application. Thirteen volunteers were selected from among nursing college students according to an established criteria using a purposive sampling technique. Four different cold application methods were used: $\circled1$ tepid water sponge bath at $28^{\circ}C$, $\circled2$ 20% alcohol sponge bath at $28^{\circ}C$, $\circled3$ 40% alcohol sponge bath at $28^{\circ}C$ and $\circled4$ tepid water sponge bath at 28$^{\circ}$C plus an ice bag to the head. Changes in rectal temperature, mean skin temperature, mean body temperature, heat content change and thermal discomfort during the cold application were measured at 5 minute intervals over a 120 minute period. The data collection period was from Dec. 20, 1988 to Feb. 3, 1989. The data were analyzed using descriptive statistics, simple regression, ANOVA, Duncan's multiple range test and Pearson correlation coefficient using the SPSS-X Program. The results of the study are summarized as follows. Five general hypothesis were tested. Hypothesis 1 that "Change in heat content will be decreased for each cold application method according to the cold application time" was rejected. (tepid water sponge bath: after 10 minutes of cold application, 20% alcohol sponge bath: after 25 minutes of cold application: 40% alcohol sponge bath: after 45 minutes of cold application, tepid water sponge bath plus an ice bag to the head: after 80 minutes of cold application) Hypothesis 2 that "Thermal discomfort will be changed for each cold application method according to the cold application time" was rejected after 5minutes of cold application. Hypothesis 3 that "Change in heat content will differ among the cold application methods" was accepted except 0~5, 0~10, 0~65, 0~105 and 0~120 minute. This difference showed significance only between sponge bath methods and tepid water sponge bath plus an ice bag to the head. Hypothesis 4 that "Thermal discomfort will differ among the cold application methods" was accepted at 15, 20, 35, 45, 75, 80, 90, 95, 100, 105, 110, 115 and 120 minute of cold application time. This difference showed significance only between sponge bath methods and tepid water sponge bath plus an ice bag to the head. Hypothesis 5 that "The higher the change in heat content, the higher the thermal discomfort during the cold application time" was accepted for between 10~60 and 75 minute of cold application. In conclusion, this study showed that in sponge bath at $28^{\circ}C$, 10~80 minute was a effective cold application time in the view of heat loss through the skin. Concerning the effects of evaporation and thermal discomfort, it was found that there was no difference with regard to the solutions; tepid water sponge bath; 20% alcohol sponge bath or 40% alcohol sponge bath at a $28^{\circ}C$ controlled solution temperature. So it was thought that the type of solution itself did not have a big influence on the heat loss through skin. The combined effect of sponge bath with an ice bag to the head showed a significant difference and also showed a slight increase in thermal discomfort. On the basis of this research it can be concluded that cold application, for example, an ice bag to the head during a tepid water sponge bath is a good method as it increase heat loss through conduction, although fit can also cause a slight increase in thermal discomfort. The correlation between changes in heat content and thermal discomfort were not high. So factors other than change in heat content are considered to have an effect on the cognition of thermal discomfort.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.49-52
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• 2001

The collagen growth effects in rats using B. mori fibroin sponge sheet, pure fibroin solution and chitosan sponge sheet were investigated. Histopathological inspection of the wound 12 days later showed the increse of a vascular ingrowth and the absence of inflammatory cells. Wound healing effects were accelerated in the order of Fibroin sponge sheet$\geq$Fibroin dressing solution〉Chitosan sponge sheet〉Control. The mean percentage of collagen production in rats after 12 days was 46.12$\pm$4.58% and 42.11$\pm$5.67% in fibroin sponge sheet and dressing solution-treated rats, respectively. These values were higher than the relative content in the chitosan sponge sheet and control groups, which was 23.87$\pm$3.24 and 2.42$\pm$0.32%, respectively.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.204-209
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• 2015

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, $L^*$-and $b^*$-values significantly decreased while $a^*$-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

• Animal Systematics, Evolution and Diversity
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• v.36 no.4
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• pp.277-284
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• 2020

Four new species of genus Scalarispongia (Demospongiae: Dictyoceratida: Thorectidae) are described from Jejudo Island, Korea. These new species of Scalarispongia are compared with 14 reported species of the genus by the skeletal structure. Scalarispongia songakensis n. sp. is similar to S. lenis in sponge shape but differs in skeletal structure and meshes are not divided into two sections. The length of secondary fibres between primary fibres of this new species is much longer than S. lenis'. Scalarispongia radicula n. sp. is resembles S. songakensis in sponge shape, but this new species has pseudo-tertiary fibres at the sponge base. Scalarispongia maraensis n. sp. is very similar to S. subjiensis in sponge shape but primary fibres of this new species are not simple because fibres have wide webbing. Scalarispongia massa n. sp. is characterized by the large mass sponge shape and numerous open oscules form a long ling on the ridge of the sponge.