Domännamnstvister och ond tro - En rättslig analys av UDRP, särskilt med tanke på begreppet ond tro i artikel 4.a.iii

Internets ökade betydelse gjorde att företagen började inse vilka problem som kan uppstå av att en webbsida med ett domännamn i form av deras varumärke olovligen handhas av en utomstående part. Konflikterna blev därför fler medan existerande tvistlösningsmekanismer ansågs dyra, tungrodda och ineffektiva. Ur detta behov föddes sedermera Uniform Domain Name Dispute Resolution Policy (UDRP). Detta internationella tvistlösningsförfarande skapades för att tillämpas på s.k. cybersquatting, dvs. situationer där domännamn, som inkräktar på andras varu- eller servicemärken, registreras i ond tro t.ex. för framtida försäljning. Jag granskar i denna avhandling huvudsakligen förutsättningarna för överföring eller upphävning av domännamnsregistreringar i enlighet med UDRP, varför jag fokuserar på artikel 4.a och då i synnerhet på innebörden av begreppet ”registrering och användning i ond tro”. Arbetet bygger huvudsakligen på en analys av de avgöranden som fattats inom ramen för UDRP. Syftet är att genom en systematisk undersökning av tillämpningen av begreppet ond tro beskriva och utvärdera rättstillämpningen inom UDRP. De granskade avgörandena är 396 st. till antalet och har meddelats under tidsperioden 14.1.2000-15.8.2001.

Non-enzymatic Degradation of (1→3)(1→4)-β-D-glucan in Aqueous Processing of Oats

Cereal water-soluble β-glucan [(1→3)(1→4)-β-D-glucan] has well-evidenced health benefits and it contributes to the texture properties of foods. These functions are characteristically dependent on the excellent viscosity forming ability of this cell wall polysaccharide. The viscosity is affected by the molar mass, solubility and conformation of β-glucan molecule, which are further known to be altered during food processing. This study focused on demonstrating the degradation of β-glucan in water solutions following the addition of ascorbic acid, during heat treatments or high pressure homogenisation. Furthermore, the motivation of this study was in the non-enzymatic degradation mechanisms, particularly in oxidative cleavage via hydroxyl radicals. The addition of ascorbic acid at food-related concentrations (2-50 mM), autoclaving (120°C) treatments, and high pressure homogenisation (300-1000 bar) considerably cleaved the β-glucan chains, determined as a steep decrease in the viscosity of β-glucan solutions and decrease in the molar mass of β-glucan. The cleavage was more intense in a solution of native β-glucan with co-extracted compounds than in a solution of highly purified β-glucan. Despite the clear and immediate process-related degradation, β-glucan was less sensitive to these treatments compared to other water-soluble polysaccharides previously reported in the literature. In particular, the highly purified β-glucan was relatively resistant to the autoclaving treatments without the addition of ferrous ions. The formation of highly oxidative free radicals was detected at the elevated temperatures, and the formation was considerably accelerated by added ferrous ions. Also ascorbic acid pronounced the formation of these oxidative radicals, and oxygen was simultaneously consumed by ascorbic acid addition and by heating the β-glucan solutions. These results demonstrated the occurrence of oxidative reactions, most likely the metal catalysed Fenton-like reactions, in the β-glucan solutions during these processes. Furthermore, oxidized functional groups (carbonyls) were formed along the β-glucan chain by the treatments, including high pressure homogenisation, evidencing the oxidation of β-glucan by these treatments. The degradative forces acting on the particles in the high pressure homogenisation are generally considered to be the mechanical shear, but as shown here, carbohydrates are also easily degraded during the process, and oxidation may have a role in the modification of polysaccharides by this technique. In the present study, oat β-glucan was demonstrated to be susceptible to degradation during aqueous processing by non-enzymatic degradation mechanisms. Oxidation was for the first time shown to be a highly relevant degradation mechanism of β-glucan in food processing.

Silva Fennica Vol. 4. 1970.

Julkaistu Silva Fennica Vol. 5(1) -numeron liitteenä.