• 해양환경안전학회지
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• 제20권4호
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• pp.389-397
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• 2014

본 연구에서는 기름기록부의 정의 및 법적근거를 살펴보며, 우리나라 및 주요 해양국가의 기름기록부 허위기재에 대한 법령을 비교 고찰하여, 우리나라 기름기록부의 기록과 점검에 대한 실효성을 높이기 위한 법률적 제도적 방안을 제시함으로써 선박으로부터 발생하는 해양오염을 사전에 예방할 수 있는 개선책을 연구하고자 하였다. 본 연구결과에서 제시된 문제점 개선을 위한 방안으로서 첫째, 기름기록부의 각 항목별 기록사항에 대한 구체적 행정처분의 규정을 제정하여 해양오염 발생 후 단순 증거로서 효력을 가지는 기름기록부가 아닌 사전조사를 통한 엄격한 제재조치가 될 수 있도록 해야 할 것이다. 둘째, 항만국통제관의 기름기록부 허위기재에 대한 판단의 기준을 설정하여 통일된 규제가 될 수 있도록 해야 할 것이다. 셋째, 기름기록부 제I부 (C) Code 11. 유성잔류물 및 (D) Code 저장구역 빌지의 선외배출과 관련한 단순 기록 불일치 사항도 고의성여부를 포함시켜 엄격함을 유지시켜나가야 할 것이다. 또한 해양오염방지관리인의 기름기록부 기록사항에 대한 사전점검 역할을 강화하여 기름기록부의 기록사항의 중요성 인식을 제시함으로써 기름기록부의 실효성을 높이고자 한다.

• 선박안전
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• 통권31호
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• pp.81-96
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• 2011

The transportation of oil has increased due to the growth of marine industries and oil refineries. Oil residues and waste discharged to the ocean has increased due to accidental and/or intentional discharges. The International Marine Organization(IMO) has made compulsory that every oil tanker of 150 gross tonnage and above and every ship of 400 gross tonnages other than tankers and above should be provided with an oil record book. The entries in the oil record book should be made in accordance with the IMO guidelines. Specifically, engine room generated oil residues should be recorded in the oil record book from January 1, 2011. Also, the developed IMO guideline should be added for the prevention of dispute with the Port State Control Officers and(or) Tanker Vetting Inspectors. This oil record book will be in operation and of valued assistance to the marine officers, according to the IMO policy for the prevention of the waste oil and the oil mixtures from the machinery space. For the convenience, added Code & Item No. list, FAQs and reviewed and revised Examples.

• 한국식생활문화학회지
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• 제5권1호
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• pp.1-41
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• 1990

To analyze dialy meal of royal meal, studied Bankwa Sang(Fruit Table) were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study areas follows. The fruit table, which similar in concept to desert in the west but quite different in service, was prepared for a guest. The table consisted of two kinds of trays, on which serveral kinds of fruit were stacked to a height of between 4 chon (4寸 : about 12 cm) and 1 chuk(1尺 : about 30.3 cm) according to Korean measurement system. The table was decorated with beautiful artificial flowers made of paper and silk. The number of sets to be arranged on the table were different according to the royal status of the eater: 12 sets-25 sets for king's mother, 7 sets-11 sets for the king. Soy sauce mixed with vinegar and pine-nu meal, mustard were ruled out from kind of sets. Kinds of dishes served with a meal generally were noodles (麵), soup (湯), fried fish (煎油花), fried meats and vegetables (花陽灸), slices of raw fish (魚膾), minced raw meat (肉膾), slices of boiled beef (片肉), stew (蒸), rice cake (餠), sweet rice dish (藥飯), patterned savory cake (茶食), fried cake made of wheat flour, honey and oil (藥果), fried glutinous rice cake (强精), various fruits preserved in honey (正果), sugar candies (各色糖), fruits (果物) honey (淸), soy sauce mixed with vinegar and pine-nut meal (醋醬), mustard (莽子).