금번 조사에서 잎말이나방아과의 작은모무늬잎말이, Homonopsis rubens Kuznetsov , 회색무늬잎말이, Syndemis musculana(Hubner), 뒷날개검정잎말이, Tosirips perpulchranus (Kennel) , 얼룩회색잎말이, Cnephasia cinereipalpana Razowski , 갈색띠무늬잎말이, Pandemis monticolana Yasuda , 낙엽꼬마잎말이, Gnorismoneura mesotoma (Yasuda), 금빛무늬꼬마잎말이, Pseudargyrotoza conwagana (Fabricius) 등 7종이 우리나라 미기록종으로 보고된다. 이들중 Syndemis Hubner, Tosirips Razowski, Cnephasia Curtis 등 3속 우리나라에서는 처음으로 기록되는 속들이다.

A computer program for automatic correlation of marine magnetic profiles is developed and tested. The algorithm involves an iterative stretching the short series selected from the reference profile and cross-correlating with the long series chosen from the other profile. This method gives superior results for correlating near-by profiles and relatively reliable results even for very distant profiles located in different oceans. To increase the effectiveness of the method, it is essential to choose proper window size for the long series and an assumed range of stretching between profiles.

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

1987년 1종의 긴나무좀과 52종의 나무좀이 채집되었다. 그중 Hylurgops Palliatus와 Xyleborus amputatus 2종은 미기록종이었다. 한편 기록뿐인 나무좀들로 몇몇 확인되지 않았던 종들도 조사기간동안 채집되었으며 미기록종의 형태적 특징을 기술하였다.

유인제에 유인된 20종의 나무좀과 2종의 미동정 나무좀을 목록화 하였으며, 유인된 나무좀 종 Trypodendron signnatum 과 Xyleborus defensus는 우리나라에서 처음으로 기록되는 종들로 그 특징을 기술하였다.

한국산 Longidoridae 과 선충을 채집하여 분류동정한 결과 경상북도에서 Xiphinema속의 X. zulu, X. setariae 그리고 Longidorus속의 L. sylphus등 3종이 우리나라 미기록종으로 밝혀졌으며 이들의 형태적 특징, 채집지, 기주식물 등을 보고한다.