• Polymer(Korea)
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• v.32 no.1
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• pp.49-55
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• 2008

It is recognized that Schwann cells (SC) are essential for peripheral nerve development and regeneration. SIS (small intestinal submucosa) consists of some growth factors which can stimulate cell activity without immune rejection responges. SCs were harvested from the femurs and tibias of female Fischer rat and then suspended with $2{\times}10^6$ cell/sponge in SIS sponge. Fischer rat received an implant consisting of the SCs and the SIS sponge at the place of a 5 mm gap created by the sciatic nerve resection. Thin sections were stained with H &E staining and immunostaining of S-100, GFAP and NF after 1, 2, and 4 weeks. It was observed that the effects of the SIS sponge with SCs on neuroinduction(Group II, with scaffold & cell) are strong as much as uninjured model(Control I), and significantly stronger than SIS sponge model (Group 1, with scaffold only) and blank model (Control II). In conclusion, these results suggest that SIS sponge filled with SCs may have an important role for peripheral nerve regeneration of tissue engineering.

• Polymer(Korea)
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• v.29 no.5
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• pp.501-507
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• 2005

Small intestinal submucosa (SIS) had been widely used as a biomaterial without immune rejection responses. SIS sponges prepared by crosslinking with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC). SIS powders dissolved in $3\%(v/v)$ acetic acid aqueous solution for 48hrs and freeze-dried. EDC solution ($H_2O$ : ethanol = 5 : 95) as a crosslink agent was used in concentration of 100mM. In vitro, rat-BMSCs seeded in SIS sponges and induced the osteogenesis for 28 days. We have characterized the osteogenic potential of rat-BMSCs in SIS sponges by alkaline phosphatase activity(ALP), n assay, SEM and RT-PCR for osteogenic phenotype. In SEM, all morphology of SIS sponges was regular and showed interconnected pore structure. By RT-PCR analysis, we observed type I collagen expression. These results demonstrate osteogenic differentiation of rat-BMSCs. In conclusion, we confirmed that the morphology of surface, cross-section, and side of SIS sponges were highly porous with good interconnections between each pores, which can support the surface of cell growth, proliferation, and differentiation. This result indicates that SIS sponge is useful for osteogenesis of BMSCs.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.309-315
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• 2005

The objective of this study was to investigate an influence of chitosan addition on quality attributes of sponge cake. The cake was made with various chitosan concentration (1,000, 2,000, and 3,000 ppm), and it was stored for 120 hr at three temperatures (5, 15, and $25^{\circ}C$). By analyzing the moxogram data of wheat flour-chitosan composite flour, the ascending angle of the samples containing chitosan was sharply increased and the descending angle had lower values compared to that of control as the chitosan addition concentration was increased. The loaf weights and volumes of the samples with chitosan were increased compared to those of the control. Crumb firmness of the control showed relatively high value compared to those ($5\~6$ N) of other samples containing chitosan regardless of storage temperature and storage period, and the firmness after 5 days storage at $5^{\circ}C$ showed the highest value (about 9.3 N). Sensory evaluation attributes of sponge cakes did not show significant differences by chitosan addition up to concentration of 2,000 ppm.

• Resources Recycling
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• v.26 no.5
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• pp.54-60
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• 2017

In this study, we investigated the effect of $TiCl_4$ injection time on the Kroll reaction at a given weight ratio of $TiCl_4$ and Mg. The reduction reaction was investigated by measuring the temperature change according to $TiCl_4$ injection time and observing the cross section and appearance of the Ti sponge after the reaction. The temperature increment due to Kroll reaction heat generation was found to be linearly proportional to the $TiCl_4$ feed rate. In the graph of $TiCl_4$ injection time and reduction tank temperature, initial temperature peaks were observed irrespective of the injection conditions. This is interpreted to mean a temporary interruption of reaction due to $MgCl_2$ formation after the initial Kroll reaction. In addition, when the cross section of the sponge was observed, a large amount of spherical Mg particles was observed in $MgCl_2$. We can infer that this is the process of continuously feeding the unreacted Mg surface, so that a continuous Kroll reaction takes place. The sponge appearance showed that the coalescence or growth of the Kroll reacted Ti particles can be controlled by the cooling rate.

• 기계와재료
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• v.21 no.4
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• pp.66-73
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• 2010

지르코늄은 지구상에 9번째로 풍부한 금속소재이며, 어느 금속소재 보다는 우수한 내식성을 보유하고 있으며 기계적 특성 및 열전도도가 기존의 SUS 계 및 Ti 계 소재와 유사한 특징이 있기 때문에, 핸드폰, 보철재료, 합성섬유, 석유화학 공업용 부품에 널리 사용되고 있다. 지르코늄 부품제조를 위해서는 무엇보다도 초기 금속원자재의 생산기술 확보가 선행되어야 한다. 즉, 초기 금속원자재인 지르코늄 금속스폰지의 제조기술의 확보가 필요하다. 본 고에서는 지르코늄 금속의 용도, 산업동향, 지르코늄 스폰지 제조기술 및 최근 연구개발 동향에 대해 간략히 소개하였다.

• 베이커리
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• no.5 s.358
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• pp.156-156
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• 1998

• Elastomers and Composites
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• v.31 no.4
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• pp.272-279
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• 1996

• 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.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.47-52
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• 2007

The investigation of the textural characteristics of sponge cake with addition of polymannuronate(obtained from the polysaccharide, component of brown seaweed), were studied in order to assess the potential of polymannuronate as a dietary fiber and fat substitute. Hardness, gumminess, and chewiness of sponge cake were tended to progressively decrease in the response to the addition of polymannuronate. Low-butter treatment with constant level of polymannuronate increased hardness, gumminess, and chewiness while brittleness and springiness decreased. Sensory evaluation of sponge cake indicated that addition of polymannuronate(optimally at 3 and 5 w/w%), enhanced springiness, cohesiveness, and overall acceptability. The overall acceptability decreased P5C, P3C and P1C, P5B and control in the order. These results highlight the potential of polymannuronate as promising dietary fiber and fat substitute in sponge cake without compromising the textural characteristics.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.387-389
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• 1997

Effect of concentrations of wheat flour and glucose on the sponge fermentation of soda cracker by the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum was investigated. When glucose was added to the wheat flour solution, pH was higher and TTA (total titrable acid) was lower as compared with the medium without glucose. This results suggested that glucose in the solution stimulate cell growth but inhibit the production of organic acids. With increasing of wheat flour concentration, pH decreased and TTA increased during the sponge fermentation of soda cracker.