• Journal of Korean Society of Coastal and Ocean Engineers
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• v.19 no.5
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• pp.429-435
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• 2007

The present study proposed a method fer simulating reflective boundary conditions in Boussinesq wave propagation model by lining lateral boundaries like breakwaters and seawalls with artificial sponge layers. In order to find out the reflective characteristics of sponge layers, 1D numerical experiments were performed varying the relative sponge width (sponge width/wave length). The results showed that the reflection coefficient can be effectively realized from no reflection to full reflection simply by adjusting the relative sponge width. Based on the results, a multiple regression formula was proposed to delineate the relationship among the reflection coefficient and other dimensionless variables. Finally, the reflective sponge layer was applied to a semi-infinite breakwater, demonstrating that it can also be successfully employed in 2D applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.922-929
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• 2012

This study was performed in order to investigate the quality characteristics of sponge cake made with Laminaria japonia powder. To evaluate the physical and sensory analysis, Laminaria japonia powder was added to wheat flour in various ratio (3, 5, 7, 9%, w/w). The specific gravity and loss rate increased with the addition of Laminaria japonia powder. The crude protein and ash levels in the sponge cakes increased linearly with the addition of 0~9 g of Laminaria japonia powder/100 g of wheat flour. For the crumb color values, lightness (L) and yellowness (b) decreased with the addition of Laminaria japonia powder, whereas redness (a) significantly increased (P<0.05). In the texture analysis, the hardness, gumminess and chewiness were increased; however, the cohesiveness and resilience were reduced by the addition of Laminaria japonia powder. When the sensory characteristics were evaluated, 5% Laminaria japonia sponge cake showed the highest sensory properties, except for color. Therefore, the results suggested that 5% Laminaria japonia sponge cake could be helpful in improving the physical quality as well as the taste.

• 베이커리
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• no.4 s.369
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• pp.90-92
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• 1999

• 베이커리
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• no.10 s.351
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• pp.128-131
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• 1997

• 베이커리
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• no.5 s.370
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• pp.88-90
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• 1999

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.68-72
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• 2013

Fibroin and sericin are natural proteins obtained from cocoon and one of the spotlight materials for medical device. Medical device made of these proteins also has the advantage that this material is biodegradable in to amino acid. In this study, we prepared silk sponges using fibroin, sericin and additives. The characterizations of the silk sponges such as morphology, stability, and blood absorbency were observed. The structural stability of the silk sponge decreased significantly by increasing sericin contents. The effect on the concentrations of ethanol to induce crystallization was observed to be superior to 70% ethanol. Structural stability of silk sponges containing additives was very lower than those not containing additives. The blood absorbency of the silk sponges was found to be excellent, regardless of the composition of sericin and fibroin. The resilient power of these sponges was also very good, in spite of the repeated soaking and drying. Therefore, we expect that the silk sponges can be used medical supplies such as plastic implants and hemostatic cotton.

• Applied Chemistry for Engineering
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• v.33 no.6
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• pp.630-635
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• 2022

Copper(II) oxide (CuO), electroless plated on a nitrogen-containing carbon sponge prepared by a melamine sponge thermal treatment, was developed as a nitric oxide (NO) gas sensor that operates without a wafer. The CuO content on the surface of the carbon sponge increased as the plating time increased, but the content of nitrogen known to induce NO gas adsorption decreased. The untreated carbon sponge showed a maximum resistance change (5.0%) at 18 min. On the other hand, the CuO plated sample (CuO30s-CS) showed a maximum resistance change of 18.3% in 8 min. It is considered that the improvement of the NO gas sensing capability was caused by the increase in hole carriers of the carbon sponge and improved movement of electrons due to CuO. However, the NO gas detection resistance of the CuO electroless plated carbon sponge for 60 s decreased to 1.9%. It is considered that the surface of the carbon sponge was completely plated with CuO, resulting in a decrease in the NO gas adsorption capacity and resistance change. Thus, CuO-plated carbon sponge can be used as an effective NO gas sensor because it has fast and excellent resistance change properties, but CuO should not be completely plated on the surface of the carbon sponge.

• Composites Research
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• v.36 no.3
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• pp.217-223
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• 2023

In this work, the preparation and its oil adsorption behavior of polyacrylonitrile-based carbon nanofiber sponge were investigated. The prepared carbon sponges showed excellent selective oil adsorption in the mixture of water and oil, and the adsorption capacity of reused carbon nanofiber sponge was also investigated. Further, carbon nanofiber sponge adsorbent with internally structured channel showed fast oil adsorption behavior due to a capillary phenomenon. After use, sponge adsorbent was heat-treated at 800℃ under N² and studied the possibility of a sensor for electrochemical detection of 4-aminophenol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.914-919
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• 2009

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.