• Korean Journal of Ichthyology
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• v.31 no.3
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• pp.131-140
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• 2019

This study is to observe species identification and early life history of Gnathopogon strigatus and to use it as a basis for taxonomic studies and conservation of species. For the experiments, the mature adults were collected at the Wang-suk Stream located in Namyang-ju city, Gyeong-gi Province and eggs were artificially fertilized by the wet method in the laboratory. The shape of the fertilized egg was globular, adhesive, opaque white in color and had no oil globules. The fertilized egg was 1.66~1.88 mm (average 1.76 mm, n=30) in diameter. The blastular stage occurred at 3 hours 05 minutes after fertilization and the gastrular stage was detected at 8 hours 30 minutes after fertilization. The embryo began to hatch about 54 hrs after fertilization under water temperature of $23{\pm}1^{\circ}C$ and the newly hatched larva (yolksac larva) were 4.1~4.7 mm (mean 4.4 mm, n=20) in total length (TL). The fourth day after hatching, the postlarva were 5.4~5.9 mm (mean 5.6 mm, n=20) in total length, their york sacs were completely absorbed and Start eating Artemia sp. Ten days after hatching, flexion larva were begins Notochord flexion were 7.5~8.6 mm (mean 8.1 mm, n=20) in total length. Sixteenth day after hatching, postflexion larva were complete Notochord flexion were 8.2~9.7 mm (mean 9.1 mm, n=20) in total length. At thirty-eight days after hatching, Juvenile were arrive integer all fin rays and similar to those of adults were 11.3~15.5 mm (mean 13.3 mm, n=20) in total length.

• Journal of the Korea Society of Computer and Information
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• v.14 no.10
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• pp.175-187
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• 2009

This paper shows trends in domestic and foreign web accessibility. To disclose the web accessibility observance rate, seven central adminstration institutions and another seven north-eastern cities in Gyeong gi-Do and seven major IT companies were evaluated. KADO-WAH 2.0 was used for showing the observance rate. The evaluation criteria was that of Internet Web contents accessibility Guidelines 1.0. The evaluation was limited to Guideline 1 and Guideline 2 of non-text contents and the restricted frame usage and the keyboard-only operation. The average points for three items are as follows: 65.56% for North-Eastern cities in Gyeong gi-Do and 43.71% for Central adminstration institutions and the average 29.33% for major IT companies. The observance rate was highest by 99.3% in Human-rights committee among the central administration institutions. With the observance rate of 98%, Namyang-ju city came first in Gyeong gi-Do area. Samsung electronics was the highest with 63.66% in observance rate. The Central adminstration got lowered from the average 82.14% in 2006 to the average 54.28% in 2009, with the result of 27.86% down. Accordingly, the urgent improvement for Central adminstration and Local adminstration in web accessibility is asked for. The same is true with major IT companies in web accessibility.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.7-16
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• 2009

Appenzeller cheese samples were prepared by addition of 0.5, 1.0, and 2.0% green tea (Camellia sinensis, CS) powder and control cheese. We examined various quality characteristics of the novel cheese, such as viable-cell counts, pH, water-soluble nitrogen (WSN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and catechin level during maturation for 16 weeks at $14^{\circ}C$. To develop a Korean natural cheese containing green tea powder, we also analyzed the changes in the polyacrylamide gel electrophoresis pattern, chemical composition, and sensory qualities. The viable cell counts of the samples were not significantly different. Until the $3^{rd}$ week, the pH of the CS cheese decreased with an increase in the maturation time. However, the pH gradually increased by the $12^{th}$ week, while WSN, NCN, NPN also increased. The WSN, NCN, NPN, and catechin values for the CS cheese samples were significantly higher than the values for the control cheese. The polyacrylamide gel electrophoretic pattern of caseins for the CS cheese indicated that this cheese degraded more rapidly than the control cheese did. In the sensory evaluation, cheese with 1.0% CS powder showed the highest scores in taste and appearance and good scores in flavor and texture. These results indicate that 1.0% CS is the optimal value for addition to cheese, and cheese containing 1.0% CS shows good physiological properties and reasonably high overall sensory acceptability.