• Archives of Pharmacal Research
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• v.8 no.1
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• pp.21-30
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• 1985

Examination of the constituents of a marine sponge, Aplysina fishtularis, indicated that brominated tyrosine metabolites were mainly responsible for antimicrobial and antineoplastic activities. Halogenated tyrosine metabolites, 2, 6-dibromo-(2), 2-bromo-3-chloro-(3) and 2, 6-dibromo-(5), 5-a mino-2-bromo-6-chloro-(6) and 5-amino-2, 6-dich-loro-(7) 4-hydroxy-2-cyclohexenone-4-acetic acid lactams were identified as the major antineoplastic and antimicrobial principles. Many other brominated tyrosine metabolites were also confirmed, but they did not show antimicrobial and antineoplastic activities.

• 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$^{\circ}C$.

• 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.

• 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.

• 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 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.

• 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.