• The Korean Journal of Archival Studies
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• no.79
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• pp.389-442
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• 2024

In order to establish a corporate records schedule, this study identifies the types of records and retention periods specified by domestic laws for companies to retain, reviews the significance and characteristics of the results, and proposes establishing a corporate records schedule. To this end, this study identified the company's management activities, prepared a record survey for legal analysis, and extracted the record types and retention periods necessary for the company's management activities through a review of various laws. Next, this study looked at the meaning and characteristics of the types of records and retention periods required by companies. Finally, based on the analysis results, a method for establishing a corporate record processing schedule was proposed.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.327-333
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• 2000

This experiment was conducted to determine the effect of priming duration and temperature on germinability of vegetable seeds. Priming chemicals were -0.50 MPa PEG 8000 for carrot, 50 mM $K_3PO_4$ for lettuce, 200 mM $KH_2PO_4$ for onion, and 100 mM $Ca(NO_3)_2$ for Welsh onion seeds. Priming temperature varied from $10^{\circ}C$ to $25^{\circ}C$, and priming duration varied from 12 hours to 5 days depending on crops. Percent germination of carrot seeds was significantly affected by the seed treatment and priming temperature. Priming at $20^{\circ}C$ for 3 days was most effective in reducing number of days to attain 50% of the final germination percentage (T50) and mean number of days to germination (MDG). Radicle protrusion in the priming solution was as high as 14% when primed at $20^{\circ}C$ for 4 days. Percent germination of lettuce seeds was affected significantly by the seed treatment and priming duration. Priming lettuce seeds at $20^{\circ}C$ for 2 days increased percent germination and shortened T50 and MDG without radicle protrusion. Percent germination of onion seeds was affected significantly by the seed treatment, priming duration, and temperature. Priming at either $10^{\circ}C$ or $15^{\circ}C$ for 3, 4, or 5 days did not affect percent germination of onion seeds, but was effective in reducing T50 and MDG. Decline in percent germination of onion seeds was precipitous as the length of priming duration increased from 3 to 5 days. Percent germination of welsh onion seeds was not affected by the priming duration and temperature. Priming at $15^{\circ}C$ for 4 days was most effective in reducing T50 and MDG, increased in duration of priming at $15^{\circ}C$ or $20^{\circ}C$ increased radicle protrusion.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.269-278
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• 2006

This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.2
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• pp.164-170
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• 1999

This experiment was carried out to elucidate change of antioxidant enzymes activities subjected to water stresses in soybean plant. In this study, we measured the activities of ascorbate peroxidase(APDX), monodehydroascorbate reductase(MDHAR), dehydroascorbate reductase (DHAR), glutathione reductase(GR) subjected to drought or flooding stresses for 4days and following recovery for 3days. Leaves of two soybean lines subjected to drought or flooding showed premature senescence as evidenced by the decrease in water content and total soluble protein content but those of soybean leaves was increased when stresses were recovered for 3days. The activities of APDX and GR subjected to drought or flooding were the decrease but those of enzymes were recovered when water stress was recovered. The activities of MDHAR with drought or flooding were on the decrease, whereas those of DHAR were increased, respectively. Antioxidant contents decreased continually subjected to drought or flooding but it recovered after 3 days subjected to water stresses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.216-221
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• 2007

Microbiological, chemical and sensorial quality changes of kimchi, which was manufactured with sanitized materials by ozone and gamma irradiation, were investigated during storage. The number of total aerobic bacteria in control was increased rapidly by storage and decreased after 10 days of storage. However, the kimchi which was manufactured with materials treated with ozone or gamma irradiation showed a lower rate of increase. The number of lactic acid bacteria was lower in control than in treatments. Gamma irradiation of 3 or 5 kGy showed the lowest change of microbial population in kimchi during storage. pH, acidity and sensory quality were also rapidly changed in control whereas those of ozone or irradiation treated sample was slower. Therefore, cold pasteurization of materials before kimchi manufacturing provide a slower fermentation, resulting into the extension of storage quality for kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.1
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• pp.20-27
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• 1996

Greenhouse experiment was carried out to investigate the specifics in growth, weed competition, and herbicide response of soybean(Glycine max) under foggy condition. Plant height and leaf stage of soybean under foggy condition were greatly increased through all growing stage comparing with non-foggy condition. At 100 days after seeding, plant height of soybean also was increased by 14％ while number of pods, number of grains per pod were reduced by 16, 24 and 23％, respectively comparing with non-foggy condition. On the other hand, plant height of soybean under foggy condition was reduced with increasing the duration of competition and this tendency was similar to non-foggy condition. Plant height was reduced by above 50-day competition. Number of pods per plant of soybean was reduced regardless of foggy condition. Among the herbicides treated, quizalofop caused slightly crop injury under foggy condition, but the other herbicides did not affect growth of soybean. Number of pods and 100-grain weight of soybean by treatment of herbicides were similar to that of the untreated control but those of soybean under foggy condition were significantly reduced. At 40 days after herbicide application, weeding efficacy (based on shoot fresh weight) of herbicides treated under foggy and non-foggy condition, released exellent data(above than 97％) in all regardless foggy condition.

• Journal of Plant Biotechnology
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• v.44 no.4
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• pp.478-483
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• 2017

The expression profiles of low-temperature-related genes were examined in in vitro potatoes exposed to a cold condition for 1-3 days. The expression levels of PPI1 and CI21B genes were lineraly elevated from day 1 to day 3, while the opposite trend was observed for CBF4 and CI21A. In addition, the expression of the genes CI21A and CI21B varied, along with specific tissues (leaf, stem, and tuber) and the treatment periods. Therefore, potato shoot tips were cryopreserved with LS and PVS2 containing different oncentrations of AFP. It can thus be inferred that the presence of AFP in LS and PVS2 was likely to elevate expression pattern of the genes. Furthermore, the concentration of AFP (1,500 ng/ml for LS and 500 ng/mg for PVS2) was the best for the cryopreservation of potatoes.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.164-174
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• 2014

본 연구는 양념 닭 가슴살의 양념 액에 귤 껍질 추출물(CPE, 2%), 양파 껍질 추출물(OPE, 2%), calcium lactate(2%), 난황 유래 phosvitin(0.1%)과 CPE, OPE 및 calcium lactate 복합처리를 첨가하였을 때 서로 다른 저장온도와 저장기간에 따른 항균 효과 및 품질 변화를 확인하고자 수행되었다. 모든 저장온도와 저장기간에서 CPE, OPE 및 복합 처리군의 총 호기성 세균 수는 대조구에 비해 유의적으로 낮게 확인되었으며, 가장 높은 미생물 생장 억제 효과가 있었던 처리군은 CPE 처리군이었다. 하지만, calcium lactate와 phosvitin 처리군의 미생물의 성장 억제 효과는 나타나지 않았다. pH의 경우, calcium lactate와 OPE 처리군은 모든 저장온도의 저장 0일차에서 대조구에 비해 유의적으로 낮은 값을 나타내었다. OPE 처리군은 모든 저장온도와 저장기간에서 다른 처리구들에 비해 유의적으로 높은 적색도를 나타내었고, CPE와 함께 저장온도에 따른 유의적 차이를 나타내지 않았다. 하지만 이러한 OPE 처리군은 풍미, 맛 및 종합적 기호도에서 다른 처리구들에 비해 유의적으로 낮은 값을 보였으며, calcium lactate와 phosvitin 처리군의 종합적 기호도는 대조구와 유의적 차이가 나타나지 않았다. 결론적으로, 양념 닭가슴살의 CPE, OPE 및 복합처리군에서 저장온도를 달리한 저장기간에 따른 미생물 억제 효과를 확인할 수 있었으나, 관능적 특성을 개선하는 방법의 개발이 필요하다고 판단된다.