• Physical Therapy Korea
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• v.6 no.4
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• pp.22-29
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• 1999

본 연구는 건강인에 있어서 발의 세 가지 조건하에서 경사침대를 세울 때 완전히 섰다고 인지하는 각도를 측정하여 스폰지가 고유수용성 감각 변화에 미치는 효과를 알아보는 것이다. 34명의 지원자(남자 15명, 여자 19명)를 대상으로 하였다. 대상자의 연령 범위는 20세에서 31세(평균 $21.4{\pm}2.3$세)이었다. 실험 대상자는 3일에 걸쳐 무작위 방법에 의한 세 가지 조건 중 하루에 한 가지씩 실험하였다. 실험 과정은 6단계로 나뉘었다. 실험 기구는 전동 경사침대를 이용하였으며 맨발로, 낮은 스폰지 혹은 높은 스폰지위에 맨발로 경사침대를 세울 때 '정지'하는 각도를 측정하였다. 연구자 외에 2명의 보조 연구자가(기록자 2, 경사침대 조정자 1) 참여하였다. 맨발, 낮은 스폰지, 높은 스폰지 순으로 경사침대의 평균 각도가 높았으며 통계학적으로 유의한 차이를 보였다. 맨발과 낮은 스폰지, 맨발과 높은 스폰지, 그리고 낮은 스폰지와 높은 스폰지 사이에서 통계학적으로 유의한 차이를 보였다. 성별에 따른 차이는 없었다. 체중이나 키에 따른 차이도 없었다. 본 연구의 결과로 미루어볼 때, 스폰지가 완전히 섰다고 인지하는 고유수용성 감각을 둔화시켰음을 보였다. 앞으로의 환자치료에 있어서 고유수용성 감각 촉진을 위한 치료 프로그램이 필요하며, 환자를 대상으로 한 임상연구가 필요하다고 사료된다.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• 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.

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.335-338
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• 2008

2단발포에서 금형시간이 천연고무(NR) 스폰지의 팽윤에 미치는 효과를 검토하였다. Kneader와 Rollmill을 사용하여 NR컴파운드를 제조하고 높은 압력조건의 1차금형에서 부분가교시킨 후 대기압의 2차 금형에서 발포와 가교를 완성시켰다. NR스폰지의 겉보기밀도를 측정하고 주사전자현미경을 사용하여 셀구조를 관찰하였다. 얻어진 스폰지에 대하여 실온에서 톨루엔, 이소옥탄, 항공유에 의한 팽윤거동을 조사하였다. 1차금형시간이 증가하면 NR스폰지의 겉보기밀도가 증가하고 팽윤비가 감소하였다. 2차금형시간이 증가하면 NR스폰지의 겉보기밀도가 감소하고 팽윤비가 증가하였다. 용매의 접촉에 의한 NR 스폰지의 부피팽윤비를 높이기 위하여 금형에서 동시에 발생하는 발포제의 분해반응과 NR의 가교반응을 적절히 조절하는 것이 중요하다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.87-87
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• 2003

본 연구는 스폰지 케이크 제조시 단호박 가루를 달리하여 첨가하였을 때 스폰지 케이크의 맛과 저장성에 미치는 영향을 알아보고 최적 첨가량을 찾아 건강 케이크로써의 이용가능성을 알아보고자 하였다. 단호박 가루는 단호박을 동결 건조하여 마쇄하여 사용하였고 밀가루의 양에 대한 단호박 가루의 첨가량을 0, 10, 20, 30, 40%(w/w)로 하여 스폰지 케이크를 만들었다. 스폰지 케이크는 온도 2$0^{\circ}C$, 습도 78%에서 3일간 저장하면서 관능적 특성과 같은 조건에서 4일간 저장하면서 총균수의 특성을 알아보았다. (중략)

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.350-353
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• 2008

과산화물 가교제의 농도가 헬리콥터 연료탱크의 자기밀폐층 소재로 적용시키기 위한 천연고무 스폰지의 팽윤에 미치는 효과를 조사하였다. 천연고무 콤파운드를 Kneader와 Roll-Mill을 활용하여 제조하고, 고압조건의 프레스에서 부분 가교시킨 후 대기압의 금형에서 발포와 완전가교를 실시하였다. 얻어진 스폰지의 겉보기밀도를 측정하고 스폰지의 셀구조를 주사전자현미경을 통하여 관찰하였다. 톨루엔, 이소옥탄과 항공유를 사용하여 실온에서 팽윤실험을 실시하였다. 용매에 2분 동안 침적 후 얻어지는 부피팽윤비 값은 과산화물 농도가 감소함에 따라 증가하다가 감소하는 경향을 보였다. 스폰지의 겉보기밀도와 셀구조는 과산화물 함량에 매우 민감하였으며 이는 또한 천연고무 스폰지의 팽윤거동에 영향을 미쳤다. 천연고무 스폰지가 연료와 접촉하여 신속한 팽윤이 얻어지기 위하여 금형에서 동시에 발생하는 두 가지 반응인 발포제의 분해반응과 천연고무의 가교반응을 적절히 조절하는 것이 중요하다.

• 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.

• Polymer(Korea)
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• v.32 no.5
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• pp.415-420
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• 2008

The porcine small intestinal submucosa (SIS) without immunorejection responses and hyalunonic acid (HA) can be used as biomaterials. In this study, we tried to design and characterize novel sponge. SIS- HA sponge was prepared by freeze-drying after addition 1wt% HA solution into fabricated SIS sponge. Sponge was crosslinked with 1-ethyl-(3-3-dimethyl aminopropyl) carbodiimide hydrochloride (EDC) solution with 100mM concentration for 24 hrs and lyophilized. SIS-HA sponge was characterized by scanning electron microscopy and fourier transform infrared spectrometer. And water absorption ability of sponge was evaluated. We seeded NIH/3T3 cells in SIS-HA sponge and cellular attachment was assayed by 3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltertazolium-bromide (MTT) test. We demonstrated presence of HA in SIS-HA sponge from C-O functional group observed by the FT-IR analysis. Moreover, we confirmed low cytotoxicity and high cell viability of the SIS-HA sponges. Therefore, we could expect that SIS- HA scaffolds are applicable for the tissue regeneration.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.478-484
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• 2010

This study was performed to investigate the quality characteristics of sponge cake made with leek(Allium tuberosum Rottler) powder. In order to evaluate the physical and sensory properties of different cake, the leek powder was added to wheat flour at various ratios(3, 5, 7, 9%, w/w). The specific gravity of bread dough tends to increase with the addition of leek powder. The moisture levels of the sponge cakes made with leek powder were higher than that of the control. Crumb color values, lightness(L) and redness(a) decreased by leek powder addition, while yellowness(b) was significantly increased (p<0.05). In texture analyses, hardness, cohesiveness, springiness and gumminess decreased with the addition of leek powder. In sensory evaluations, the 3% leek powder sponge cake showed higher sensory property scores than others(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.