Further Notes on the Hardening of the Chorion of Salmon Eggs
1949 年 15 巻 1-2 号 p. 145-148
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1949 年 15 巻 1-2 号 p. 145-148
The hardening of the chorion of salmon eggs is chiefly caused by Ca ion which originated from the body fluid, not from the surrounding medium. When the water-unabsorbed eggs are washed in isotonic Na2-oxalate, the hardening is incomplete, and the degree of ultimate-water absorption increases and the interruption effect is never found.
