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.


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