• Korean Journal of Metals and Materials
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• v.50 no.10
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• pp.745-751
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• 2012

The Kroll process for magnesium reduction of titanium tetrachloride is used for mass production of titanium sponge. The present study was conducted in a lab scale reactor to develop a better understanding of the mechanism of titanium sponge formation in the Kroll reactor with respect to reaction degrees and the feeding rate of $TiCl_4$. The $MgCl_2$ produced during the initial stage of the reaction was not sunk into the molten magnesium, but covered the surface of the molten magnesium. As a result, subsequently fed $TiCl_4$ reacted with Mg exposed on the edge of molten $MgCl_2$ in the crucible. Therefore, titanium sponge grew toward the center of the crucible from the edge. The temperature of the molten magnesium increased remarkably with the increasing feeding rate of $TiCl_4$. Consequently, fed $TiCl_4$ reacted at the upper side of the crucible with evaporated Mg, and produced titanium on the upper surface of the crucible wall, which increased considerably with the feeding rate of $TiCl_4$.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.59-66
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• 1990

The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.10 no.2
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• pp.93-99
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• 1998

Parabolic approximation and sponge layer are applied as open boundary condition for elliptic finite difference wave model. Generalized conjugate gradient method is used as a solution procedure. Using parabolic approximation a large part of spurious reflection is removed at the spherical shoal experiment and sponge layer boundary condition needs more than 2 wave lengths of sponge layer to give similar results. Simulating the propagation of waves on a rectangular harbor, it is identified that iterative scheme can be applied easily for the non-rectangular computational region.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.547-553
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• 1999

Effects of oligosaccharides substituted for sucrose on the sponge cake quality were investigated. Fructooligosaccharide and isomaltooligosaccharide were used as oligosaccharides. Oligosaccharides decreased batter specific gravity, and increased cake specific volume and expansion ratio, showing that oligosaccharides had higher foaming ability and foam stability than sucrose. Oligosaccharides darkened the crust and crumb color of cakes. Addition of oligosaccharides made cakes darker, softer, more moist and more acceptable as perceived by panels. The acceptability was significantly correlated with crust and crumb color, softness, moistness and flavor(p<0.01). The textural characteristics including hardness, chewiness and gumminess of cakes were decreased by replacing sucrose with oligosaccharides. The hardness, gumminess and chewiness among sensory characteristics were negatively correlated with acceptability(p<0.05). Therefore, oligosaccharides should be a good alternative for sucrose in cake making because the sponge cake quality was greatly improved by partial repacement of sucrose with oligosaccharides.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.1066-1075
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• 2017

This study was carried out to determine the functional works and basic ingredients of Sagoonja-Tang on sponge cake. The experimental groups consisted of 6% mixtures of five (Ed-confirm the number) kinds powders : S1 for Sagoonja-Tang powder, S2 for Panax ginseng, S3 for Poria cocos, Koidz, S4 for Atractylodes macrocephala, and S5 for Glycyrrhiza uralensis Fisch. The volume of sponge cake somewhat decreased after adding the ingredients, and the volume differences in order from highest to lowest, were control>S1>S3>S2>S4>S5. In the microbiological quality test, viable cell counts were high in control groups of sponge cake, and the numbers of viable cell for control sponge cake reached to $9{\times}10^7CFU/g$ on the 7th day of storage, and decreased to $2.5{\times}10^5CFU/g$ on the 10th day of storage. All sponge cakes added with ingredient's powder showed pretty low viable cell counts. Especially, the group S5 showed the lowest counts of $1.2{\times}10^2CFU/g$ on the 7th day of storing. In the texture analyses of sponge cake, All groups showed higher degree of hardness, gumminess and chewiness than SC. The antioxidative activity of the Sagoonja-Tang's ingredients was measured. The POV value measured was S5>S4>S3>S2 >S1>control in order of highest to lowest. In sensory test, the overall acceptability of sponge cake was from highest to lowest S3>SC S2>S1>S5>S4.

• Natural Product Sciences
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• v.9 no.4
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• pp.241-244
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• 2003

A new (2) and a known (1) acylated taurine derivatives were isolated from MeOH extract of the starfish Certonardoa semiregularis. Another new acylated taurine derivative (3) was isolated from the MeOH extract of the sponge Erylus nobilis. The structures were determined on the basis of spectral analysis.

• KSBB Journal
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• v.16 no.2
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• pp.216-219
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• 2001

Experimental studies were carried out to develop oil-absorbent using curdlan solution or gel. Curdlan sponge was prepared by freeze drying. Surface of curdlan sponge was observed with Scanning electron microscopy(SEM). Curdlan sponge absorbed more than 9 times oil and curdlan was recovered by gellation. Curdlan solution gelled at higher temperature than 50$^{\circ}C$ and dissolved at pH 11.0 and viscosity of curdlan solution increased at 40∼50$^{\circ}C$.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.188-195
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• 2018

The objective of this study was to evaluate the quality characteristics of moringa powder enrichment in sponge cake. The developed product can be a promising inclusion in the functional foods. Moringa powder was added to sponge cake batter (in the ratios of 0, 3, 6, 9, 12% of the total flour), called MP3, MP6, MP9, and MP12 respectively. The effect of moringa supplementation on physical, chemical and sensory quality of cakes were evaluated and analyzed statistically using SPSS program. The pH of cake was decreased as the concentration of moringa powder added. The specific volume of cake samples decreased with increasing levels of moringa powder in the formulation. Colour measurements showed that lightness and yellowness were decreased with an increased level of moringa powder. But redness result revealed and increasing in redeness with the increasing morigna powder level, compared to the control sample. The results of texture profile analysis showed hardness, springness, cohesiveness of the moringa cake that were higher than control sample. In sensory evaluation, MP3 was selected as the most acceptable sample. In the conclusion, moringa powder was incorporated in the formulation to enrich sponge cakes and was suggested for development of functional foods.

• Journal of Power System Engineering
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• v.17 no.6
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• pp.40-46
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• 2013

This paper describes the suggestion of the special seat with the auxiliary plastic member for movie theater chair. In the previous paper, we have reported on the development of foaming sponge seat with the auxiliary spring member. And we have confirmed that it was more effective on vibration transfer than the chair seat of foaming sponge only. In this study, we have examined the major design parameters needed in the development of a foaming sponge seat in which the mesh type plastic member are inserted to improve the vibration transfer effect of a chair seat. By applying experimentation to the prototype as well as the experimental modal analysis method, we made sure that the effect of the vibration transfer could be improved through the use of a mesh type plastic member as similar as the auxiliary spring member.