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Lenart J. de Regt 대한성서공회 2015 성경원문연구 Vol.- No.37
In Old Testament books, the places where traditionally a new chapter is made to begin are not always in line with the places where the biblical text divides itself into segments according to the structural coherence and syntactic discontinuities in the text itself. Some individual verses appear to be in the ‘wrong’ chapter. Starting with less controversial examples and moving on to more controversial ones, it is argued that translators (and readers) can and should be guided from the start by the segmentation on the basis of structural and syntactic discontinuities in the text itself, rather than being influenced by the tradtional chapter division. For each verse that is discussed, recommendations are given about its position in the segmentation of the text. Comparisons are made with the segmentation of the text according to the Codex Leningradensis, Codex Aleppo and Codex Cairensis, as well as the Rabbinic Bibles of 1525 and 1548 and a number of exegetical commentaries. The article closes with some implications for the practice of Bible translation. Even without altering the traditional chapter numbering as such, it is still recommended to show the segmentation in the text itself with the help of paragraph divisions, blank lines and section titles in what the translation team considers to be the right places in the text.
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Pysical Modeling of Soil-Structure System Response to Earthquake Loading
Tarek Abdoun,Lenart González 한국지진공학회 2007 한국지진공학회논문집 Vol.11 No.4
Liquefaction-induced lateral spreading continues to be a major cause of damage to deep foundations. Currently there is a huge uncertainty associated with the maximum lateral pressures and forces applied by the liquefied soil to deep foundations. Furthermore, recent centrifuge and 1g shaking table tests of pile foundations indicate that the permeability of the liquefied sand is an extremely important and poorly understood factor. This article presents experimental results and analysis of one of the centrifuge tests that were conducted at the 150 g-ton RPI centrifuge to investigate the effect of soil permeability in the response of single piles and pile groups to lateral spreading.
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Physical Modeling of Soil-Structure Systems Response to Earthquake Loading
Tarek Abdoun,Lenart Gonzalez 한국지진공학회 2007 한국지진공학회논문집 Vol.11 No.4
Liquefaction-induced lateral spreading continues to be a major cause of damage to deep foundations. Currently there is a huge uncertainty associated with the maximum lateral pressures and forces applied by the liquefied soil to deep foundations. Furthermore, recent centrifuge and is shaking table tests of pile foundations indicate that the permeability of the liquefied sand is an extremely important and poorly understood factor. This article presents experimental results and analysis of one of the centrifuge tests that were conducted at the 150 g-ton RPI centrifuge to investigate the effect of soil permeability in the response of single piles and pile groups to lateral spreading.
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Physical Modeling of Soil-Structure Systems Response to Earthquake Loading
Abdoun, Tarek,Gonzalez, Lenart Earthquake Engineering Society of Korea 2007 한국지진공학회논문집 Vol.11 No.4
Liquefaction-induced lateral spreading continues to be a major cause of damage to deep foundations. Currently there is a huge uncertainty associated with the maximum lateral pressures and forces applied by the liquefied soil to deep foundations. Furthermore, recent centrifuge and is shaking table tests of pile foundations indicate that the permeability of the liquefied sand is an extremely important and poorly understood factor. This article presents experimental results and analysis of one of the centrifuge tests that were conducted at the 150 g-ton RPI centrifuge to investigate the effect of soil permeability in the response of single piles and pile groups to lateral spreading.
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Dried strawberries as a high nutritional value fruit snack
Jolanta Kowalska,Hanna Kowalska,Agata Marzec,Tomasz Brzezin´ ski,Kinga Samborska,Andrzej Lenart 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwavevacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freezedrying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convectionmicrowave- vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.
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Dried strawberries as a high nutritional value fruit snack
Kowalska, Jolanta,Kowalska, Hanna,Marzec, Agata,Brzezinski, Tomasz,Samborska, Kinga,Lenart, Andrzej Korean Society of Food Science and Technology 2018 Food Science and Biotechnology Vol.27 No.3
The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.
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