Studies on the Crystalline Style of Japanese Pearl Oyster-I
Effect of Diluted Sea Water on the Crystalline Style
1969 Volume 35 Issue 2 Pages 133-140
Details
1969 Volume 35 Issue 2 Pages 133-140
1. Japanese pearl oyster, Pinctada fucata (Gould) (P. martensii (Dunker)), was kept in diluted sea water (specific gravity, σ15:7-10) for 57-114hr in order to know the influence of such condition on the state of crystalline style. All styles disappeared or remarkably dissolved after the experiment.
2. A period of 9-14 days was required for complete reformation of the style injured by diluted sea water after pearl oysters were returned to natural condition.
3. The style of pearl oyster dissolves most rapidly in the buffer solution of pH 7.1-7.6 in vitro.
4. The disappearance of the style may be mainly caused by the stoppage of secretory activity and its continuous dissolution in the gut, as suggested by YONGE.
I wish to express sincere thanks to Prof. K. MATSUBARA, Kyoto University and Dr. Y. KUWATANI, National Pearl Research Laboratory for their kind and useful suggestions, and also to Prof. A. OCHIAI, Kôchi University and Dr. S. AOKI, Fuji Pearl Institute who gave me valuable advice. I am indebted to Mr. S. ÔTA, chief of National Pearl Research Laboratory where a part of this study was carried out and to Mr. K. OKAMOTO for their technical assistance, and to Mr. C. TAPIAS for this correction of this manuscript.
