Effect of temperature on polar body formation in the edible oyster, Crassostrea madrasensis

Mallia, Jyothi V and Thomas, P C (2003) Effect of temperature on polar body formation in the edible oyster, Crassostrea madrasensis. Journal of the Marine Biological Association of India, 45 (2). pp. 242-244.

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Abstract

Freshly fertilized eggs of edible oyster Crassostrea madrasensis were maintained at temperatures of 23,29 and 31°C and the biological developments were viewed under a light microscope to monitor the kinetics of polar body extrusion at these temperatures. Time of release of fifty percent of polar bodies at 23"C, 28°C and 31°C were 18,16 and 15 minutes post fertilization respectively, indicating the temperature dependence of this event.

Item Type:Article
Uncontrolled Keywords:Edible oyster; Crassostrea madrasensis
Subjects:Molluscan Fisheries > Edible oyster
Divisions:CMFRI-Cochin > Marine Capture > Molluscan Fisheries
ID Code:2193
Deposited By:Dr. V Mohan
Deposited On:10 Aug 2010 10:24
Last Modified:12 Jul 2011 16:33

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