• 한국식생활문화학회지
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• 제29권2호
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

• 한국해양바이오학회지
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• 제7권2호
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• pp.42-51
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• 2015

The community structure of cultivable bacteria associated with the marine sponge, Petrosia corticata, collected from Jeju Island in summer (September) of 2012 and winter (January) of 2013, were compared by the PCR-ARDRA method. Bacterial strains were cultured for 4 days at $26^{\circ}C$ on Zobell medium and marine agar medium. After PCR amplification of 16S rRNA gene of individual strains, the restriction enzymes MspI and HaeIII were used to make restriction patterns. As a result, 24 ARDRA patterns from the summer sponge and 20 ARDRA patterns from the winter sponge were obtained. The sequencing result of 1-3 selected strains from each pattern showed over 98% similarities with the known sequences from the public database. At the phylum level, the bacterial community structures of both sponges (summer and winter) were identical qualitatively and composed of 4 phyla : Proteobacteria, Actinobacteria, Bacteroidetes, and Firmicutes. Alphaproteobacteria accounted for 42.5% of total in summer sponge and 25.2% in winter, decreasing in the winter sample. Gammaproteobacteria accounted for 27.5% of total in summer sponge and 35.2% in winter, increasing in the winter sample. At the genus and species level, summer sponge had more diverse bacterial communities than winter sponge. Actinobacteria, Bacteroidetes, and Firmicutes increased in the winter sample.

• 한국해안해양공학회지
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• 제19권5호
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• pp.429-435
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• 2007

비선형 Boussinesq 파랑전파 모델에서 방파제, 호안 등의 반사 경계면에 스펀지층을 설치하여 반사율을 모의하는 방법을 제안하였다. 스펀지층의 반사특성을 도출하기 위하여 상대 스펀지폭(스펀지층 폭/입사파장)을 변화시키는 일차원 수치실험을 수행하였다. 실험결과, 상대 스펀지폭을 조정함으로써 무반사에서 완전반사까지 반사율을 효과적으로 구현할 수 있음을 보였으며, 실험결과에 근거하여 반사율과 관련 무차원 변수들간의 다중회귀분석식을 제시하였다. 마지막으로, 본 스펀지층을 이차원 방파제에 적용하였으며, 스펀지층이 반사경계로서 평면 이차원 조건에서도 충분히 효과적으로 사용될 수 있음을 예시하였다.

• 한국해양바이오학회지
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• 제5권4호
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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.

• Advances in nano research
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• 제12권6호
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• pp.629-638
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• 2022

This work shows the impregnation of scents using a graphene sponge (GS). This was functionalized by the modified Hummers method, pursuing to add different functional groups. It is proposed to achieve the release and seek to control it through electrical potential applied to the graphene sponge with essential oils. The graphene sponge was functionalized and steeped with two kinds of oil. The electrochemical study demonstrates the variation in the electrochemical behaviour of the functionalized graphene sponge without and impregnated with oil. The release of the oil and its aromatic scents was carried out by applying an electrical potential of 30 V, with a release rate of 1.86 mg/min. The heating of the sample that causes the release of oil, associated with the electrical resistance of the system, reaches temperatures of about 150℃. The essential oils, graphene sponge, surfactant, graphene sponge with essential oils, graphene sponge recuperated after applying electric potential, graphene sponge recovered by temperature and dipropylene glycol (DPG) were characterized using Fourier transformed infrared spectroscopy (FTIR), digital microscopy, and x-ray photoelectron spectroscopy (XPS).

• 한국식생활문화학회지
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• 제28권6호
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.

• 한국식품조리과학회지
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• 제18권2호
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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.

• International Journal of Industrial Entomology and Biomaterials
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• 제1권1호
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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.

• 대한간호
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• 제28권3호
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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.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.