C, O, H, S and Sr isotopes were investigated to characterize the isotopic composition of the Paleocene-Eocene volcanic rocks in Barton Peninsula, King George Island, Antarctica. The analyzed samples of volcanic rocks cover a range from basalt to andesite. The δ 13 C and δ 18 O values of calcite in volcanic rocks range from -7.5‰ to -3.2‰ and 0.4‰ to 5.1‰, respectively. The homogenous δ 13 C cal and depleted δ 18 O cal values relative to primary magmatic values reflect the effect of high temperature alteration of volcanic rocks. The δ 18 O of volcanic rocks ranges from -1.1‰ to 7.2‰, and the majority of values are significantly lower than those of primary magmatic values. The low δ 18 O WR values are compatible with high temperature alteration. The initial values of 87 Sr/ 86 Sr of volcanic rocks span a narrow range from 0.703 312 to 0.703 504 which belong to the present mid-oceanic ridge basalt. The values of 87 Sr/ 86 Sr of volcanics in the Barton Peninsula are similar to those determined in the Fildes Peninsula, King George Island. The δD WR and H 2 O contents of volcanic rocks range from -74‰ to -66‰ and 0.67 wt.% to 2.74 wt.%, respectively. The higher δD WR and H 2 O wt.% of volcanic rocks relative to fresh basalts also result from high temperature alteration. Sulfur isotope compositions of the volcanic rocks range from -12.5‰ to -7.0‰; these values may represent fractionation accompanying partial oxidation of magmatic S or incorporation of some bacteriogenic sulfide. The low S contents and negative correlation with C and H 2 O reflect the formation of calcite and breakdown of sulfide as a result of high temperature water-rock interaction.

There were multiple origins of metamorphosis‐undergoing protaspides in trilobite evolution: within the superfamilies Remopleuridioidea, Trinucleoidea, and within the Order Asaphida. Recent studies have revealed that the protaspides of the Cambrian representatives of the Remopleuridioidea and the Trinucleoidea did not undergo metamorphosis. However, ontogeny of the Cambrian members of the Order Asaphida has remained unknown. This study documents the ontogeny of the Furongian asaphoidean ceratopygid trilobite, Proceratopyge cf. P. lata Whitehouse, from northern Victoria Land, Antarctica. Two stages for the protaspid phase, five developmental stages for the post‐protaspid cranidia, and ten stages for the post‐protaspid pygidia have been identified. Interestingly, the protaspis directly developed into a meraspis without metamorphosis. A new cladistic analysis resulted in a single most parsimonious tree, according to which the presence of the bulbous commutavi protaspis turns out to be a synapomorphy for Asaphidae + Cyclopygoidea, not a synapomorphy for the Order Asaphida as previously suggested. In addition, it is inferred that there was convergent evolution of indirectly‐developing commutavi protaspides during the Furongian and Early Ordovician. Metamorphosis‐entailing planktonic larvae evolved in many different metazoan lineages near the Cambrian–Ordovician transition, due to the escalating ecological pressure of the Great Ordovician Biodiversification Event. Since the bulbous commutavi protaspid morphology is thought to be an adaptation for a planktonic life mode, the convergent evolution of the indirect development in the three trilobite lineages at this period might have been a result of adaptation to the early phase of the Great Ordovician Biodiversification Event.

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For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from 10