• Preventive Nutrition and Food Science
• /
• v.16 no.4
• /
• pp.390-393
• /
• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• Journal of Powder Materials
• /
• v.17 no.5
• /
• pp.385-389
• /
• 2010

Titanium powders have been usually produced by de-hydrogenating treatment in vacuum with titanium hydride ($TiH_2$) powders prepared by milling of hydrogenated sponge titanium, $TiH_x$. The higher stoichiometry of x in $TiH_x$, whose maximum value is 2, is achieved, crushing behavior is easier. $TiH_x$ powder can be, therefore, easy to manufactured leading to obtain higher recovery factor of it. In addition, contamination of the powder can also minimized by the decrease of milling time. In this study, the hydrogenation behavior of sponge titanium was studied to find the maximum stoichiometry. The maximum stoichiometry in hydride formation of sponge titanium could be obtained at $750^{\circ}C$ for 2 hrs leading to the formation of $TiH_{{\sim}1.99}$ and the treating temperatures lower or higher than $750^{\circ}C$ caused the poor stoichiometries by the low hydrogen diffusivity and un-stability of $TiH_x$, respectively. Such experimental behavior was compared with thermodynamically calculated one. The hydrogenated $TiH_{1.99}$ sponge was fully ball-milled under -325 Mesh and the purity of pure titanium powders obtained by de-hydrogenation was about 99.6%.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.1
• /
• pp.81-87
• /
• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.83-89
• /
• 2007

This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and B decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess, and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as bing suitable to improve the quality.

• Korean journal of food and cookery science
• /
• v.15 no.4
• /
• pp.377-381
• /
• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• Korean Journal of Metals and Materials
• /
• v.50 no.10
• /
• pp.745-751
• /
• 2012

The Kroll process for magnesium reduction of titanium tetrachloride is used for mass production of titanium sponge. The present study was conducted in a lab scale reactor to develop a better understanding of the mechanism of titanium sponge formation in the Kroll reactor with respect to reaction degrees and the feeding rate of $TiCl_4$. The $MgCl_2$ produced during the initial stage of the reaction was not sunk into the molten magnesium, but covered the surface of the molten magnesium. As a result, subsequently fed $TiCl_4$ reacted with Mg exposed on the edge of molten $MgCl_2$ in the crucible. Therefore, titanium sponge grew toward the center of the crucible from the edge. The temperature of the molten magnesium increased remarkably with the increasing feeding rate of $TiCl_4$. Consequently, fed $TiCl_4$ reacted at the upper side of the crucible with evaporated Mg, and produced titanium on the upper surface of the crucible wall, which increased considerably with the feeding rate of $TiCl_4$.

• Proceedings of the Korean Geotechical Society Conference
• /
• 2003.03a
• /
• pp.761-766
• /
• 2003

In environmental and economical views Plastic Board Drain(PBD) has many problems which is generally used in improving soft grounds. In order to improve these, Rags drain and Sponge drain are developed in this study, and the application to drains is presented though comparing with PDB and Sand drain In consolidation effects. Test results show that the consolidation effects, including consolidation rate and stregth, increase in order of Sand and Rags, PDB and Sponge drain.

• Journal of the Korean Magnetic Resonance Society
• /
• v.10 no.1
• /
• pp.89-95
• /
• 2006

The methanolic extract of the marine sponge Raspilia hirsute collected from Keomun Island resulted in three types of sterols: a mixture of (24S)-Poriferasta-5, 25-diene-$3\beta$, 24-diol and (24R)-Stigmasta-5, 25-diene-$3\beta$, 24 -diol (1), 25,26,27-Trinorcholest-5-en-$3\beta$,24-diol (2), and Pregn-5-en-20-on-$3\beta$-ol (3). The isolation and structural determination of these sterols are reported here. Compound 1 showed moderate cytotoxicity against human Leukemia cell line K562.

• Journal of the Korean Magnetic Resonance Society
• /
• v.18 no.2
• /
• pp.82-88
• /
• 2014

Three bicyclic and one monocyclic sesquiterpenoids were isolated from the marine sponge Topsentia species. Their planar structures were completely determined from a combination of extensive 1D and 2D NMR experiments, and also the relative stereochemistry on the chiral centers were established by the ROESY experiment. Compound 1 was determined as a new stereoisomer. Furthermore, the NMR spectral data for compounds 2 and 4, of which have not been reported, were listed. Four compounds did not show any cytotoxicity, instead compound 4 exhibited moderate antifungal activity against Candida albicans.

• Natural Product Sciences
• /
• v.9 no.4
• /
• pp.241-244
• /
• 2003

A new (2) and a known (1) acylated taurine derivatives were isolated from MeOH extract of the starfish Certonardoa semiregularis. Another new acylated taurine derivative (3) was isolated from the MeOH extract of the sponge Erylus nobilis. The structures were determined on the basis of spectral analysis.