• Culinary science and hospitality research
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• v.21 no.6
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• pp.63-75
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• 2015

This study was conducted to evaluate the effect of Lycii fructus powder on the quality characteristics of sponge cake. Sponge cakes were prepared consisting of 10%, 20%, 30% or 40% Lycii fructus powder. The specific gravity, baking loss. and pH of sponge cake batter measured. The specific gravities of the batter with Lycii fructus powder were higher than the control. Baking loss rate and cake weight increased with the ratio of Lycii fructus powder. The specific volume of sponge cake were gradually increased by increasing the amount of powder. The lightness and yellowness values of the control were higher than sponge cake added with Lycii fructus powder cakes, and 40% Lycii fructus powder showed the lowest value. The substance's level of springiness and cohesiveness decreased as the amount of Lycii fructus powder increased. In the sensory evaluation, the cake with Lycii fructus powder exhibited high overall eating quality. In particular, the cakes with 10% Lycii fructus were preferred for taste, texture, and overal acceptability. The results show that sponge cakes added with 10% Lycil powder were considered the best.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.1
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• pp.27-33
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• 2017

Up to now, better convenience and portability were important factors in the development of the cosmetics and achieved by immersing low viscosity makeup water-in-oil (W/O) emulsion into the impregnation material. Conventionally, polyurethane sponges having porous network structures and hard textures have been dominantly used. It has an advantage of easy to manufacture because of its good impregnation property due to its structural characteristics. However, it releases emulsion too much at first use, and shows unexpected dramatic decline during the period of usage. In this study, we studied on makeup W/O emulsion with various features and developed the new foaming sponge, which showed excellent formability and proper absorption and discharge ability of cosmetic composition through the combination of natural rubber (NR) and styrene butadiene rubber (SBR). This impregnation material is characterized by the softness of elasticity like a rubber, high elongation and uniform output. We confirmed that this material can be used to develop makeup products using various oils depending on polarity and controlling the viscosity of the makeup W/O emulsion. Thus, it is concluded that these results provide valuable information in developing new cosmetics impregnation materials.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.53-58
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• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.2
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• pp.302-306
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• 2005

• Digital Contents
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• no.2 s.153
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• pp.84-88
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• 2006

아이들은 흡수가 빠르다. 처음 보는 것, 처음 듣는 이야기, 처음 겪는 일들 모두 스펀지가 물을 빨아들이듯 빠르고 강력하게 흡수한다. 그래서 부모들은 자녀가 매우 어릴때부터 교육에 대해 고민한다. 아이가 뱃속에 있을 때는 태교에 힘쓰고, 영유아기에는 그 시기에 맞는 교육방법을 찾는다. 유아교육 사이트는 유아기의 자녀 교육을 고민하는 엄마들에게 인기 만점이다. 아이들이 흥미로워할 컴퓨터와 인터넷을 매개로, 재미있는 콘텐츠를 선보이는 유아교육 사이트에서 엄마와 아이는 함께 놀며 배운다.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.10a
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• pp.111.1-111
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• 2000

• Proceedings of the Materials Research Society of Korea Conference
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• 2009.11a
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• pp.6.1-6.1
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• 2009

신경외과는 뇌수술과 척추수술로 나눈다. 이중뇌수술 분야에서는 두개강내압 항진시 감압술이라고 '머리의 뚜껑을 연다'라는 표현과 마찬가지로 두개골의 일부분(손바닥크기)을 절제하는 수술이 있다. 이때 과거에는 떼어낸 뼈를 복부의 피하지방밑에 심어서 보관을 하다가 3-6개월 후 환자의 뇌상태가 안정이 되면 다시 꺼내어 제자리에 놓았는데, 골편이 피하지방에서 녹는 경우가 다소 있고, 복부에 이식한 장소가염증이 생기는 경우도 있어서 요즘은 냉동고에서 -70도를 유지하여 보관 후 나중이 복원 수술을 할 때녹여서 사용한다. 이를 '자가골 두개성형술' 이라 한다. 하지만골편의 오염이나 소실 혹은 1차 두개성형술 후 감염 등 어쩔 수 없이 자가골을 사용 못하는 경우에는인공으로 두개골편 모형을 제작하여 '뚜껑'으로 사용해야 한다. 현재PMMA를 이용하여 수술 시 모형을 제작하는 방법이 많이 사용되며 최근 단단한 스펀지 형태의 인공제품이 사용되고 있으나 가격이 매우비싸지만 스펀지 기공내로 자가골이 자란다는 장점이 있다. 척추수술 분야에서는 뼈 대치품을 비교적 많이필요로 한다. 즉 척추 후방고정을 하는 경우 원래 수술의 목적인 감압술이나 교정술 등을 한 후 척추분절간 쇠(티타늄사용)고정을 한 뒤에 뼈조직(자가골이나 동종이식골, DBM, HA stick) 등을 충분히 사용하여덮어줌으로써 분절간 골유합을 유도할 때 많은 양이 필요하며, 척추 전방으로 수술을 하는 경우에도 디스크공간이 빈 상태에서 Cage(추체와 추체를 지지하는 작은 상자모양) 내에뼈조직을 넣어서 척추분절간 골유합이 일어나도록 한다. 최근 HA를 cage 대용품으로 사용한 경우에서 HA가 부서지는 경우가 기사화된바 있다. 또한 경추의 추체 내에 작은 구멍만 뚫고 디스크 수술을 한 후에 그 구멍에 HA+B-TCP 소재를 넣어 천연뼈의 성장 유도를 위해 사용되는 등 신경외과의 다양한 분야에서 생체소재들이 사용되고 있다.

• Journal of Power System Engineering
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• v.16 no.1
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• pp.24-29
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• 2012

Recently, in the movie theater, the special chair is installed to maximize the viewing effect of movies. It is structured to convey a vibrational stimulus to a specially-designated parts of human body by attaching a vibration transducer to a existing theater chair. This paper describes the analysis of the vibration transfer characteristic of a foaming sponge seat for the design of the special chair. We could not apply the structural analysis S/W because it is difficult to obtain the mechanical properties and damping coefficients of the various type sponges. And then we computed the transfer functions by the global curve fitting program based on experimental modal analysis. The experimental response results comparatively coincide with those by the global curve fitting program. We also could obtain the natural frequencies, the modal damping coefficient ratio, the modal vectors and the whole transfer functions. Therefore we could analyze the dynamic characteristic for design of foaming sponge seat.

• Journal of the Korean GEO-environmental Society
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• v.12 no.3
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• pp.27-35
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• 2011

This study investigated a sound reduction degree by each soundproofing materials and the sound pressure level of a main frequency range to develop soundproofing facilities installed for reducing sound in a tunnel blasting. The frequency range and sound pressure level of soundproofing materials(eg. sand and water etc.) mainly used at a working spot were measured using the experimental apparatus considered with blasting situation. The full scale pilot test was also carried out using developed soundproofing facilities in this study. And the performance of developed soundproofing facilities was analyzed. As a result, the developed soundproofing facilities using water in sound insulation materials could reduce about 10dB(A) of blasting noise in compare with the existing soundproofing facilities.