Nutrition of Oysters: the Nature of the So-Called "fattening" of Oysters
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In our eReader you can find the full English version of the book. Read Nutrition of Oysters: the Nature of the So-Called "fattening" of Oysters Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Nutrition of Oysters: the Nature of the So-Called "fattening" of Oysters
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Evidence of this is shown by a more detailed examination of some of the results recorded in this table. Eleven of these results are segregated in Table 2. They were selected because in each case pre- vious experiments, recorded in the first paper" of this series, showed that changes in glycogen amounting to 10 per cent or more had occurred in periods from 2 to 14 days.
The various abnonnal feeding conditions causing these sudden fluctuations in glycogen content are explained in Table 2.
That th...e comparatively small variations in the nitrogen percentages in ash-free solids are merely due lo the glycogen fluctuations can be seen from the computalions of the percentage of nitrogen figured not only on an ash-free but also glycogen-free basis. These results are sufficiently uniform to show that sudden variations in the food supply of oysters are not accompanied by changes in their protein content.
a " Nutrition of oysters: Glycogen formation and storage." Bull. Bureau of Fisheries, vol. x.x.xv, 1915-16.
What to read after Nutrition of Oysters: the Nature of the So-Called "fattening" of Oysters?
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To quickly assess the difficulty of the text, read a short excerpt:
Evidence of this is shown by a more detailed examination of some of the results recorded in this table. Eleven of these results are segregated in Table 2. They were selected because in each case pre- vious experiments, recorded in the first paper" of this series, showed that changes in glycogen amounting to 10 per cent or more had occurred in periods from 2 to 14 days.
The various abnonnal feeding conditions causing these sudden fluctuations in glycogen content are explained in Table 2.
That th...e comparatively small variations in the nitrogen percentages in ash-free solids are merely due lo the glycogen fluctuations can be seen from the computalions of the percentage of nitrogen figured not only on an ash-free but also glycogen-free basis. These results are sufficiently uniform to show that sudden variations in the food supply of oysters are not accompanied by changes in their protein content.
a " Nutrition of oysters: Glycogen formation and storage." Bull. Bureau of Fisheries, vol. x.x.xv, 1915-16.
What to read after Nutrition of Oysters: the Nature of the So-Called "fattening" of Oysters?
You can find similar books in the "Read Also" column, or choose other free books by Mitchell, Philip H. (Philip Henry), 1883-1955 to read onlineMoreLess
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