The changes with age of the hydrogen ion concentration of egg white and egg yolk and of the refractive index of the egg white

The Analyst ◽  
1930 ◽  
Vol 55 (646) ◽  
pp. 20 ◽  
Author(s):  
J. C. Baird ◽  
J. H. Prentice
Keyword(s):  
Refractive Index ◽  
Egg Yolk ◽  
Egg White ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Hydrogen Ion Concentration

Nutritional studies of a flagellated protozoan Hexamita inflata from the Canadian oyster, Crassostrea virginica

1968 ◽  
Vol 14 (8) ◽  
pp. 817-821 ◽  
Author(s):  
B. T. Khouw ◽  
H. D. McCurdy Jr.
Keyword(s):  
Unsaturated Fatty Acids ◽  
Egg Yolk ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Hydrogen Ion Concentration ◽  
Wide Range ◽  
Simple Medium ◽  
Nutritional Studies ◽  
Vitamin Mixture ◽  
Anaerobic Environment

The physical and nutritional requirements for growth of Hexamita inflata have been studied in axenic cultures. The flagellate was capable of growing over a wide range of temperature (5 °C to 25 °C), of hydrogen ion concentration (pH 4.5 to 8.5), and of salinity (3 to 28‰); and required a reducing or anaerobic environment. The requirement of an egg-yolk suspension for growth was partially satisfied by unsaturated fatty acids. Attempts to replace the peptone by mixtures of amino acids were not successful. A simple medium containing a vitamin mixture, linoleic acid, glucose, cysteine, peptone, and salt has been formulated.

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