• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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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.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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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.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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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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• v.23 no.2
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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.

• Physical Therapy Korea
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• v.10 no.3
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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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• v.46 no.6
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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.

• Korean Journal of Microbiology
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• v.48 no.4
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• pp.262-269
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• 2012

Seasonal differences of the cultivable bacterial communities associated with the marine sponge, Hymeniacidon sinapium, between spring and summer were analyzed through the Amplified Ribosomal DNA Restriction Analysis (ARDRA). For the cultivation of the bacterial isolates, modified Zobell and MA media were used. The 16S rDNA of individual strains were amplified and fragmented by using two restriction enzymes, HaeIII and MspI. As a result, 23 ARDRA types from the spring sponge and 28 types from the summer sponge were obtained. The partial sequencing result of 1 to 3 selected strains from each types showed over 94% similarities with the known species from the public database. The bacterial communities from the sponge, captured on spring, contained 4 phyla: Actinobacteria, Alphaproteobacteria, Gammaproteobacteria, and Firmicutes. There were 5 phyla observed from the bacterial communities associated with the sponge, captured on summer: Alphaproteobacteria, Betaproteobacteria, Gammaproteobacteria, Firmicutes, and Bacteroidetes. Gammaproteobacteria was predominant group in both spring and summer, accounted for 33.8% of total in spring and 67.4% in summer, showed increase pattern on summer. Because Firmicutes and Actinobacteria participated in 30.2% and 8.3% of the spring sponge while they represented only 6.9% and 0% of the summer sponge, both bacterial groups showed decrease drift on summer. Betaproteobacteria (4.7%) and Bacteroidetes (4.7%) were only observed on the sponge captured on summer. On the sponge, Hymeniacidon sinapium, more diverse bacterial communities were shown on summer than on spring, and even from the same sponge, there were seasonal differences.

• Animal Systematics, Evolution and Diversity
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• v.12 no.1
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• pp.79-82
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• 1996

A new sponge, Stelletta kundukensis, is described from the East Sea coast of Korea.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.952-958
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• 2004

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.