We have performed an experiment to evaluate the efficacy of salt and hot water treatments in soil for managing situations where high-risk plant-parasitic nematodes (PPNs) are detected in farms and flower shops that cultivate foliage plants. The density of Pratylenchus penetrans was reduced by 100% with salt treatments of 20 and 40 kg m-2, while decreases of 95% and 99.8% were observed with treatments of 5 and 10 kg m-2, respectively. In the hot water treatment, Pratylenchus penetrans decreased by 97.6% compared to the initial density. The salt treatment resulted in a decrease in pH and an increase in electrical conductivity (EC) compared to untreated soil. However, other characteristics, including organic matter content, available phosphorus, total nitrogen (T-N) rate, and exchangeable cations, did not differ from the control. In the case of hot water treatment, all properties were similar to those in the untreated group. As a result of this study, salt applications of more than 20 kg m-2 and hot water at 96°C could serve as effective control methods when high-risk PPNs are detected in flower shops and greenhouses located in urban or near-urban areas.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

PURPOSES : Snow-removal performance is performed in this study to assess the feasibility of replacing calcium-chloride solution with sodium chloride solution at the minimum temperature of -5 ℃ during snowfall. METHODS : The atmospheric temperature distribution in Seoul was analyzed. The manufacturing, storage, and indoor melting performance of calcium-chloride and sodium-chloride solutions were evaluated, and on-site snow-removal performance was evaluated based on the solution type. RESULTS : According to the results of the melting performance test at -5°C, the melting capacity of the sodium chloride solution was expressed at a level exceeding 90% of that of the calcium chloride solution, indicating a similar melting performance between the two solutions. Additionally, based on the snow removal performance test using aqueous solutions, the snow removal performance of the sodium chloride solution was found to be approximately 96% compared to that of the calcium chloride solution, indicating minimal differences in snow removal performance due to changes in the type of solution. CONCLUSIONS : Similar snow-removal performance was achieved when the sodium chloride solution was used instead of calciumchloride aqueous solution at temperatures exceeding -5 ℃.

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10-9 to 3.53×10-9 m2/s, while for the values of water ranged from 1.22×10-9 to 1.88×10-9 m2/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

소금쟁이(Aquarius paludum paludum)가 야생 상태에서 장시형과 단시형이 혼생하는 것을 보고 이들의 날개 길이를결정하는 요인이 무엇일지 탐구해보기 위해 소금쟁이의 날개 길이를 결정하는 요인이 유전적 요인 때문일 것이라는가설과 환경적 요인 때문일 것이라는 2가지 가설을 세워 연구를 진행하였다. 전자에 대한 실험으로 단시형 암컷과수컷, 장시형 암컷과 수컷을 각각 2쌍씩 분리사육 하여 산란을 유도하고 각 쌍당 30개체의 유충을 부화시켜 동일한조건 하에 사육하여 나온 유충의 비율을 확인하였다. 후자에 대한 실험은 여러 쌍의 장시형 암컷과 수컷 사이에서나온 유충들을 30개체 씩 환경이 서로 다른 사육장에서 사육하였다. 환경적 요인은 유속, 수질, 온도, 사육 밀도,일조시간의 변화를 주었다.

예이츠는 『소금쟁이』 에 큐비스트 요소를 반영, 시 표현 방법의 가능성 을 확대한다. 『소금쟁이』 를 분석해보면 피카소의 『아비뇽의 처녀들』 이 표현하는 성과 죽음의 분위기가 느껴지고 또한 피카소가 모델을 이등분 삼등분으로 분해시킨 후 재 구성하여 그린 『거울 앞의 소녀』 의 모습도 떠오른다. 전자가 모더니즘을 사로잡은 주 제 중의 하나라면 후자는 모던화를 겪으면서 발생한 단편화 현상과 연관이 있다. 『소금쟁이』 는 지난날의 자신의 모습을 분해하여 삼등분하여 재구성하여 표현하고 있는데 이는 지난 날 민족주의자로서, 시인으로서, 또 정치가로서의 삶의 편린들이다. 또한 젊 은 예이츠부터 노년의 예이츠까지 시인의 상상력을 사로잡은 성에 대한 탐닉과 죽음 에 대한 고뇌가 배어 있다. 이러한 그의 기억들이 이 시안에서 선, 면, 원, 그리고 도 형을 닮은 큐비스트의 언어로 꿈틀대고 있는 것이다.

Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control’s (p<0.05), whereas there was no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using the encapsulation of salt.

예이츠가 만년에 쓴 소금쟁이 는 짦은 단편이지만, 시인의 동양사상 및 ‘존재의 통합’에 관한 생각을 집약적으로 보여주는 작품이다. 동양사상과 마스크 이론 및 ‘존재의 통합’ 이론은 예이츠 사상의 핵심이라고 할 수 있다. 이 작품에서는 전투를 앞두고 눈앞에 지도를 펼쳐놓은 채 명상에 잠겨 있는 시저, 트로이의 헬렌이 춤추는 모습, 시스틴 성당의 천지창조 그림을 그리는 미켈란제로를 예로 들어 위대한 창조의 순간을 보여줌으로써 예이츠가 자신의 주된 사상을 보여주고 있다.

제설용 소금에서 미세 입자가 많으면 융설의 즉효성은 있으나 눈이 압설인 경우에는 그 효과가 충분히 깊은 곳까지 미치지 못하고, 지속성이 미흡하다. 또한, 가볍기 때문에 차량 통행이나 바람에 의해서 비산 되기 쉽다. 반면에 굵은 입자가 많으면 눈을 녹이는데 필요한 시간이 많이 소요되고 입자의 일부가 노면 밖으로 튀어 재료의 손실이 발생한다. 따라서 본 연구에서는 제설용 소금의 입경에 따른 융빙성능, 합성입도별 지속성과 속효성을 만족할 수 있는 융빙성능과 재료 손실을 최소화 하기 위한 살포성 시험을 실시하여 최적의 입도 기준을 제시하였다. 입경별(10, 8, 5, 2.8, 1.2, 0.6, 0.3mm) 융빙성능 결과, -5℃에서는 입경이 클수록(5mm 이상, 특히 10mm) 지속성(120분)이 있었고, 시험시간 120분 대비 90분에서의 융빙율은 입경 2.8~0.3mm에서 평균 94%, 입경 10~5mm에서 평균 78% 로 나타났다. 시험 온도 -12℃, 시험시간 120분에서 융빙량은 10mm 입경에서 8g, 0.6mm 입경에서 30g 으로서, 저온에서는 굵은 입경 소금의 융빙성능이 크게 떨어지는 것 으로 나타났다. 4가지 합성입도에 따른 살포성 시험결과, 도로 폭 0~8m 까지의 소금 누적 잔류량은 84~90% 로서 현재 국내 대부분 도로관리기관에서 채택하고 있는 습염(고체 소금+염화칼슘 용액) 살포 시에는 소금 잔류량이 95% 이상으로 향상될 것으로 판단된다. 따라서 본 연구에서 제시한 제설용 소금의 최적 입도는 잔 입경, 중간 입경, 굵은 입경을 적절하게 조 합하여 속효성과 지속성을 확보할 수 있고, 살포 시 소금의 손실을 최소화 시킬 수 있을 것이다.

This study was carried out to investigate the effect of liposome-coated salt (LCS) on the salty taste intensity of noodle. Dough, dried noodle, and boiled noodle with LCS were evaluated physico-chemically for water content, water binding capacity, solubility, swelling power, color, texture, cooking properties, and sensory test. There were no significant differences in water content, water binding capacity, lightness, yellowness, and texture of noodle between the noodles with liposome-coated salt and non-coated salt. For the sensory analysis, the panel did detect more salty taste at 1.0% and 2.0% of LCS compared to the control. From these results, this study demonstrates that liposome coated salt can enhance salty taste, maintaining the same salt concentration without the physical property changes of noodle.

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

γ-Aminobutyric acid (GABA)-containing salt was prepared by crystallization of a mixture of salt water from deep sea and fermentation broth by lactic acid bacteria that contained GABA converted from glutamic acid. Salt from deep sea water has a lower sodium content but higher calcium, potassium and magnesium contents than commercial salt. Instead of monosodium glutamate (MSG), glutamic acid was used for solving the residual MSG problem. Fermentation by a lactic acid bacterium converted 90% of added glutamic acid (5%, w/v) to GABA, and continuous production of colorless fermentation broth containing more than 3% (w/v) GABA was achieved by using an activated carbon. Mixtures of salt water and fermentation broths with various GABA concentrations were co-crystallized and the GABA content was analyzed. This analysis showed that more than 90% of GABA from broth was adsorbed to salt. The appearance and surface of this prepared GABA-containing salt were examined with an image analyzer and scanning electron microscope. No difference was found with commercial sun-dried salt and no separated particles were detected, which indicates that the co-crystallization process used is suitable for the production of GABAcontaining salt.

본 논문은 여성치유에 관한 진 아크터버그의 역사적 연구에 기반하여 영적 치유자로서의 여성의 역할에 대하여 재조명하고 있다. 가부장제 이전엔 언제나 여성이 치유역할을 담당했다. 치유는 본래 성스러운 영적 영역에 속했고, 여성만이 생사의 비밀을 아는 자였기 때문에, 아주 오래 전에는 문화의 중심자인 여성이 영적 치유사의 역할을 담당했었다. 궁극적인 치유는 치유사와 치유받는 자의 상호성과 더불어, 몸과 마음이 본래 둘이 아니고, 개체와 우주 역시 둘이 아니라는 영적 인식을 필요로 한다. 그러나 가부장제 하에서 여성의 치유역할은 뒷전으로 물러나고 기껏해야 보조역할로 축소되었지만, 고대문화의 흔적을 보전하고 있는 흑인여성문화에서는 여전히 여성이 영적 치유사 역할을 하고 있다. 흑인여성소설가들, 특히 뱀버러의 󰡔소금 먹는 사람들󰡕은 여성치유사가 전통적인 여성적 방식으로 치유를 하고 있음을 구체적으로 예증해주고 있다. 특히 이 소설은 소설의 시간적 배경이 되는 1970년대 화두가 되었던 새로운 휴머니즘, 새로운 영성주의가 대표하는 통합성을 흑인영성의 치유와 구원의 대안으로 제시하고 있다.