• Journal of Environmental Health Sciences
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• v.31 no.5 s.86
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• pp.415-422
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• 2005

The photocatalytic decolorization of Reactive Red 2B(RR2B) was studied using immobilized photocatalyst/UV System. Two pairs of 20 W UV-B and UV-C lamps were employed as the light source. Immobilization of $TiO_2$ was carried out using sponge (as the photocatalyst body) and silicone sealant(as the binder). The effects of parameters such as the thickness, pore size of sponge photocatalyst and attached material on the reactor bottom were investigated. The results showed that the optimum thickness of sponge photocatalyst was 1 cm. Decolorization of reactor which had the bottom coated $TiO_2$ was higher than that of reactor attached aluminum plate. Decolorization of photocatalyst with large pore size(mean pore size, 3.8 mm) was higher than that of the small(mean pore size, 1.75 mm). Initial decolorization of RR2B could be descrived using the Langmuir-Hinshelwood(L-H) model and gave constant values of $0.55mg/l{\cdot}min(k)\;and\;2.65{\times}10^{-2}l/mg(K)$, respectively.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.390-393
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• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• Natural Product Sciences
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• v.11 no.1
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• pp.50-53
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• 2005

Bioassay-directed fractionation of the lipophilic extract of a marine sponge Sarcotragus sp. led to the isolation of a known trisoxazole containing macrolide, mycalolide B (1). Its structure was identified by NMR and MS analyses. This is the first report on the isolation of macrolide from a sponge of the genus Sarcotragus (Order: Dictyoceratida).

• Animal Systematics, Evolution and Diversity
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• v.31 no.3
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• pp.141-145
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• 2015

A new marine sponge, Antho (Acarnia) seogwipoensis n. sp., of the family Microcionidae, was collected from Seogwipo-si, Jeju-do, Korea, about 100 m in depth using a gill net on 1969. The genus Antho Gray, 1867 including Demospongiae, Poecilosclerida, Microcionidae, is a large group of sponges. About 100 species in Antho were reported from worldwide. The genus Antho contains five subgenera: Antho, Acarnia, Isopenectya, Jia, and Plocamia. Among them, about 30 species in Acarnia were described in world sponge. A new sponge's body shape is branching, size up to 124 mm wide, 213 mm high, 3-8 mm thick in branch and 7-9 mm thick in stalk. Antho (Acarnia) seogwipoensis n. sp. is similar to A. (A.) novizelanicum Ridley and Duncan, 1881 based on their spicules type and skeletal structure, but differs in the spicules dimension and growth form. This new species is branched growth form and have three kinds of toxa.

• Natural Product Sciences
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• v.11 no.4
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• pp.253-256
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• 2005

An investigation of the MeOH soluble fractions of marine sponge Psammocinia sp. (Order: Dictyoceratida) led to the isolation of a new epidioxy sterol (1) and four known sterols (2-5). Their planar structures were defined by analyses of the spectroscopic data. The 27-nor-24-methylcholestan type side chain with an epidioxy nucleus (1) was unprecedented. Compounds 1-5 were isolated from a sponge Psammocinia sp. for the first time.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• Journal of Environmental Health Sciences
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• v.22 no.4
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• pp.109-121
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• 1996

It was intended to investigate the effect of the microbiological kitchen hygiene such as dishclothes and scrubbers. The 8indicator organisms (standard plate counts, coliform, heterotroph, enterococcus, staphylococcus, heat-stable bacteria, psychrotroph, Pseudomonas aeruginosa) were detected highly in dishwaters, dishcloth and scrubber. Coliform and Staphylococcus aureus were appeared on dishcloth dominantly than the scrubber, and the scrubbers were intruded by hetrotrophs and psychrotrophs numerously than dishclothes. The germ-resistant sponge inhibited the growth of the most of test strain, and appeared the about 100% reduction rate after 24 hr, but did not affect Pseudomonas aeruginosa and P. fragi so typically after 24 hr. The anti-microorganism durability of germ-resistant sponge, treated with food soil, was maintained by 10 days, the early stage strain density was founded in 20 days, and the strains grew after 30 days.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.530-536
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• 2007

In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.406-411
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• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.