• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.232.2-232
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• 2001

• Bulletin of the Korean Chemical Society
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• v.16 no.7
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• pp.677-679
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• 1995

• Food Science and Preservation
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• v.22 no.2
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• pp.204-210
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• 2015

This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.621-626
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• 2003

The aim of this study was to evaluate the effects of 40% sucrose replacement with oligosaccharides (fructo- orisomalto-) in sponge cakes. The 18 female college students were divided into two groups; fructooligosaccharide sponge cake group (FOS) and isomaltooligosaccharide sponge cake group (IMOS). In each group, the subjects received 50 g/d of sponge cake which contained about 8 g oligosaccharides for 2 weeks. The results were as follows: (1) Frequency of stool evacuation tended to increase after 1 week and significantly increased after 2 weeks in both groups. (2) Shape and color of stool did not change in FOS group but the IMOS group showed significant improvement. (3) The stool amounts per defecation were not significantly different in both groups. (4) The time of defecation decreased 50% after 1 week in FOS group and tended to decrease gradually in IMOS group. (5) Consistency of stool was significantly decreased after 1 week in both groups and continuously decreased until 2 weeks. (6) Effort for evacuation and comfort feeling after evacuation were significantly improved only in IMOS group after 2 weeks. (7) Gastrointestinal complaints concerning diarrhea, abdominal pains, nausea, flatulence, loss of appetite and weight and bloating were apparent. The symptoms such as abdominal pains, flatulence, and bloating in FOS group lasted for 2 weeks. However, the complaints appeared only during two or three days in IMOS group. In conclusion, our results suggest that isomaltooligosaccharide was more effective than fructooligosaccharide for preventing constipation because isomaltooligosaccharide worked safely in gastrointestinal lumen.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.607-614
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• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Journal of the Korean Society of Radiology
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• v.12 no.3
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• pp.335-341
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• 2018

With the improvement of medical state, patients' expectations for the most advanced medical equipment are increasing. Particularly, Magnetic Resonance Image (MRI) is used as one of the core image diagnosis methods in all clinical area. However, it has been reported that many of patients who go through the examination suffer from anxiety to the severe noise level during the examination. In this study, both the noise reduction evaluation of headsets with sound-blocking materials added to existing sound-absorbing materials and the existence of sound blocking materials as artifacts on the examination image are tested. An MRI test noise is recorded as a speaker by cross-ordination the sound material (sponge) and the sound material (acrylic plate, copper plate, and 3D copper plate) inside the headset made from 3D pring. A quantitative assessment of headsets showed that the average headset value was 81.8 dB. The average dB value of the most soundproof material combination(Copper, acrylic plate, sponge, sponge) headsets on headsets with added charactering material was measured at 70.4 dB, and MRI showed that the copper was diamagnetic substance and excluded. The second most soundproof headset(Sponge, acrylic plate, 3D copper plate, sponge) was measured at 70.6 dB and MRI showed no artifacts. The same simulation of the material printed with a 3D copper PLA containing approximately 40 % copper powder resulted in no artifacts, therefore, the material output as a 3D printing was better suited for use. For MRI related research, the mutual development of 3D printing is highly anticipated.

• Microbiology and Biotechnology Letters
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• v.45 no.2
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• pp.124-132
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• 2017

Microbial secondary metabolites of marine organisms are regarded as major sources of structurally and biologically novel compounds with numerous potential uses. Sponge-microbe associations are among the most interesting sources for exploring bioactive compounds. In this study, the bacterial strain Microbulbifer sp. (127CP7-12) was isolated from the Asian marine sponge Hymeniacidon sinapium collected at an intertidal zone on the west coast of Korea. Cultured bacteria produced a violet pigment, and optimal culture conditions for violet pigment production were investigated. Maximum production of the violet pigment from the strain culture was observed under the conditions of $25^{\circ}C$, pH 6.0, and 3% NaCl. Acetone provided better extraction of the pigment from fermented broth compared with ethanol and methanol. The proposed structure of the major component in the extracted crude pigment was determined via high-performance liquid chromatography, nuclear magnetic resonance, mass spectrometry, and UV spectra analyses, which showed that the metabolite was the promising bioactive compound violacein. This study describes the examination of marine bioactive materials from microbe-engaged metabolites and the ecological implications of the sponge-microbe association in a changing ocean.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Korean Journal of Veterinary Research
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• v.46 no.4
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• pp.305-313
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• 2006

The primary goal of the wound healing is rapid wound closure. Recent advances in cellular and molecular biology have greatly expanded our understanding of the biologic processes involved in wound repair and tissue regeneration. This study was conducted to develop a new sponge type of biomaterial to be used for either wound dressing or scaffold for tissue engineering. We designed to make a comparative study of the wound healing effect of silk fibroin/hyaluronic acid (SF/HA) blend sponge in full-thickness dermal injury model of rat. Two full-thickness excisions were made on the back of the experimental animals. The excised wound was covered with either the silk fibroin (SF), hyaluronic acid (HA) or SF/HA (7 : 3 or 5 : 5 ratio) blend sponge. On the postoperative days of 3, 7, 10 and 14, the wound area was calculated by image analysis software. Simultaneously, the tissues were stained with Hematoxylin-Eosin and Masson's trichrome methods to measure the area of regenerated epithelium and collagen deposition. In addition, we evaluated the degree of the epithelial cell proliferation using immunohistochemistry for proliferating cell nuclear antigen (PCNA). We found that the half healing time ($HT_{50}$) of SF/HA blend sponge treated groups were significantly decreased as compared with either those of SF or HA treatment group. Furthermore, SF/HA blend sponges significantly increased the size of epithelialization and collagen deposition as well as the number of PCNA positive cells on epidermal basement membrane as compared with those of control treatment. Especially, the 5 : 5 ratio group of SF/HA among all treatment groups was most effective on wound healing rate and histological studies. These results suggest that SF/HA blend sponges could accelerate the wound healing process through the increase of epithelialization, collagen deposition and basal cell proliferation in full thickness skin injury.