• Journal of Species Research
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• v.12 no.1
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• pp.38-47
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• 2023

Seven new species of genus Dysidea (Demospongiae: Dictyoceratida: Dysideidae) are described from Jejudo Island and Geomundo Island, Korea. These new species are compared with other reported species in fibre structure and arrangement, and cored detritus. Dysidea reticulum n. sp. is similar to D. glavea in skeletal structure but differ in sponge shape. Dysidea simplex n. sp. is close to D. glavea with loosely arranged skeletal structure but fibres in this new species are not cored with large sands. Dysidea pyeongdaensis n. sp. is characterized by tube-like surface oscules open toward the sandy bottom. Dysidea capillus n. sp. is similar to D. dokdoensis in skeletal structure, but differs in long surface conules. Dysidea mukriensis n. sp. is close to D. corallina in distinct dense surface conules, but differs in sponge shape and skeletal structure. Dysidea membrana n. sp. is similar to D. sabulum in primary fibres cored with numerous large sands, but differs in sponge surface conules and secondary fibres. Dysidea chujaensis n. sp. is unique in the sponge shape and skeletal structure.

• International conference on construction engineering and project management
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• 2017.10a
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• pp.353-361
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• 2017

In order to improve the urban ecological environment, the central government has developed a series of water pollution control policies and measures since April 2015, and required local governments to complete the work of the polluted river and lake restoration within specified period. Moreover, the polluted river and lake restoration has been selected as a key evaluation indicator of achievements of the sponge city construction implemented since April 2015. This paper describes how to apply the sponge city construction technology to rehabilitate the polluted rivers and lakes through the polluted water treatment project in Xinghan New Area, Hanzhong and the polluted Huaguping River restoration project in Pingshan District, Shenzhen. The experience and lessons of the polluted river and lake restoration are summed up. Some measures to solve existing problems are put forward.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.5
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• pp.189-193
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• 2020

Recently, various methods for preparing a flexible electrode for implementing a wearable sensor have been introduced. Wearable sensors show similar tendency to use various polymer substrates, which provides elasticity suitable to the motion of human body. In this paper, a highly elastic silver nanowire based electrode was prepared on a sponge-based stretchable substrate, and electrical properties were evaluated. Silver nanowires were grown using a wet chemical synthesis, impregnated into a plasma-treated sponge, and then heat treated at a low temperature. In particular, the plasma surface treatment of the sponge enables uniform coating of silver nanowires. The flexible sponge electrode showed reliable electrical resistance changes over 160 repeated tensile-compression cycles.

• 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.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.7 no.2
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• pp.224-234
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• 1997

In order to make high purity materials including low contents of interstitial impurities, 70 ㎾ electron beam melter was manufactured. The sponge Ti and Ti-6Al-4V alloy were required and melted by electron beam melter. Based on the experimental results of sponge Ti refining by electron beam melting, the purity of Ti was increased for 180 seconds but thereafter did not significantly vary. In addition, it was found that with number of melting, the purity of Ti did and vary but the yield of Ti was decreased. As a results of Ti refining, high purity Ti of 3N (99.9 wt%) could be obtained including interstitial impurities with total contents of which were maximum 900 ppm. From the experimental results of Ti-6Al-4V alloy electron beam melting, the amounts of Al loss could be estimated through thermodynamic data calculated from the regular solution model and the model of solute removal kinetics and the alloy composition calculated from the models was in accord with the experimental composition of the alloy, It took 10 minutes to make Ti-29Al-4V alloy calculated from the model into Ti-6Al-4V alloy and the composition of Ti-6Al-4V alloy was very homogeneous.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.130-140
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• 2015

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.

• Archives of Plastic Surgery
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• v.33 no.4
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• pp.413-422
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• 2006

Purpose: This study was designed to compare the wound healing effect of silk fibroin, alginate and fibroin/ alginate blend sponge with clinically used Nu gauze in a rat skin defect model. Methods: Two full thickness excisions were made on the back of Sprague-Dawley rat. The excised wound was covered with either of the silk fibroin(SF), alginate (SA), or fibroin/alginate blend sponge(SF/SA). On the postoperative days of 3, 7, 10 and 14, the wound area was calculated by image analysis software. At the same time, a skin wound tissue was biopsied. Results: Healing time 50% ($HT_{50}$) of SF/SA sponge treated group was dramatically reduced as compared with that of control treatment. We also found that the $HT_{50}$ of SF/SA sponge was significantly decreased as compared with either those of SF or SA treatment. Furthermore, SF/SA treatment significantly increased the size of epithelialization and collagen deposition as well as the number of PCNA positive cells on epidermal basement membrane as comapred with those of control treatment. Conclusion: Our results suggest that the wound healing effect of SF/SA blend sponge is the best among other treatments including SF and SA during the whole wound healing period.

• 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.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.696-703
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• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.