1976년에 제정된 미국의 외국주권면제법은 외국정부의 주권적, 공법적 행위에 대해서는 미국법원은 원칙적으로 재판관할이 없음을 표명하면서, 예외적으로 그 외 국정부의 행위가 해당 주권면제법에서 규정하는 예외(exception)에 해당할 경우, 미국법원의 외국정부에 대한 재판관할을 인정한다. 특히“테러행위 예외(terrorism exception)”규정은 1996년에 외국주권면제법에 처음으로 추가되었으며, 외국 정부가 테러행위를 지원하여, 미국의 국무부로부터 “테러지원국”으로 지정된 국가의 경우, 해당 테러행위로 인해 신체적, 정신적 손해 를 입은 피해자들은 해당 테러지원국에 대해 민사상 책임을 묻는 민사소송을 미국 법원에서 제기할 수 있다. 본 논문에서는 외국주권면제법 상의 테러행위 예외 규정과 1996년 제정 이후 개 정된 내용을 살펴보고, 법원에서 관련 내용을 어떻게 적용했는지를 검토한다. 특히 테러행위 예외규정을 해당 규정이 제정 또는 개정되기 이전의 테러행위에도 소급 적으로 적용할 수 있는지? 피해자들에게 징벌적 손해배상도 부여할 수 있는지? 또 한 미국법원에서 테러지원국의 민사상 손해배상 판결을 획득한 피해자들이 테러지 원국의 재산을 압류 또는 집행할 때의 문제점 등을 거론한 판례도 살펴본다. 추가 적으로 북한에 대해 테러행위 예외를 적용하여, 북한의 재산을 압류, 집행한 오토 웜비어(Otto Warmbier) 관련 판결, 이란의 미국 내 재산압류에 대한 미국 판결 등을 분석한다.

This study aims to examine the contents of「Juchochimjeobang」, a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and「Juchochimjeobang」 was thus named after the recipes.「Juchochimjeobang」 has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables.「Juchochimjeobang」 has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, 「Juchochimjeobang」is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

Slow seedling growth rate and nodulation failure of white clover (Trifolium repens L.) has been limited its good establishment to pastures. The experiment was done to determine the effect of removal of cotyledon and unifoliolate on the shoot, root growth,

막분리 공정의 응용범위 및 시장규모가 증가함에 따라 최근 기능성 멤브레인의 개발에 대한 많은 연구가 시도되고 있으나 아직까지도 매우 한정된 범위의 유기질 분리막만이 실용화되고 있을 뿐이다. 막분리 공정의 응용성은 분리막의 특성에 의하여 좌우될 수 있는데 현재 주로 사용되고 있는 유기질막은 열적, 기계적, 화학 및 생물학적 안정성이 낮고 세척에 의한 재생성이 용이하지 않기 때문에 차후 이들을 대체하여 모든 조업조건하에서 효율적으로 장기간 사용될 수 잇는 세라믹 멤브레인의 개발이 요구되고 있는실정이다. 특히 2000년도 초반부터는 종래의 유기질막으로서는 기대할 수 없는 고기능성을 부여할 수 있는 세라믹 멤브레인의 공업적 수요가 급증하여 분리막 공정에서 상당한 비중을 점유하게 될것으로 예상되고 있으나 현재 막의 제조 및 응용에 대한 기술이 확립되어 있지 않아서 공업적인 실용화가 이루어지지 못하고 있다.

경상도지방의 전통적인 등겨장제법을 조사하고 10종의 시료를 채취하여 성분분석 및 관능시험으로 품질을 평가하였다. 등겨장의 맛을 좋게 하기 위하여 부원료는 적당량의 콩 등을 첨가하여 주로 자연 숙성방법으로 등겨장을 제조하고 있다. 전통 등겨장의 성분 중 아미노태질소 함량은 낮았으며 수용성 및 염용해성 단백질의 아미노산 조성은 다같이 glutamic acid, aspartic acid 및 proline의 함량이 많았다. 등겨장의 당의 함량은 대체로 높았으며 유리당 중 glucose의 함량이 2.16~4.02 mg/ml로써 가창 많았고 maltose, matotriose 순이었다. 산성 protease의 활성은 0.13~1.36 unit/ml였으며 전분액화력은 10.18~15.19 D40o30으로서 등겨장의 감미를 크게 증가시켰다. 관능시험의 결과 선정된 3종류의 우량 등겨장은 매운맛과 단맛, 산미가 잘 조화된 전통식품으로 향기는 약간의 메주향에다 매운맛이 잘 조화된 향취를 나타내었다.

The purpose of the study was to find an effect of phospholipid-free vegetable oils on the serum lipids and proteins of Sprague-Dawley rats. All experimental rats were fed ad libitum for 60days with the mixture of starch: casein: salt mixture: vitamin mixture (60:18:4:1) and at the same time fed administratively with 1 ml of soybean oil, corn oil and sesame oil bought in market as source of phospholipid-free vegetable oils(PFVO) and those extracted directly by and oil press as source of phospholipid-containing vegetable oils(PCVO) respectively. At the last day of experimental period, the rats were fasted for 12 hours and decaptitated to collect blood for analysis of serum lipid and protein. The results of this study were summerized as follows. 1. The supplementation of dietary phospholipid decrease food efficiency ratio and the growth rate of experimental rats. 2. The supplementation of dietary phospholipid improve correlation coefficient of body weight and organ weights. 3. The supplementation of dietary phospholipid increase the level of serum phosphatidylethanolamine. Therefore, I think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

中日两国之间有关钓鱼岛的争端主要涉及岛屿主权归属和东海海洋权益两个方面｡从国际法的原则来看,钓鱼岛的主权属于中国,日本所主张的“无主地先占”原则根本不能成立｡根据联合国海洋法公约和国际司法判例,钓鱼岛不应享有大陆架和专属经济区,亦不具有划界效力｡中日东海大陆架的划分应遵循公平和自然延伸的原则,和平解决其争端｡