Journal of Experimental Biology · 1937 · 57 citations · 3 references
AgricultureFisheriesAquacultureEgg ScienceFish BiologyEgg AnatomyEgg BiologyEgg Yolk BiologyMembrane PermeabilityPermeability AnalysisPermeability AssessmentEgg Membrane PhysiologyEgg Water-holding CapacityEggshell PermeabilitySalinity Effects On EggsSolute PermeabilityVitelline MembraneWater PermeabilityYolk Membrane Integrity
ABSTRACT Gray showed (1932) that the “vitelline membrane” of the trout’s egg is normally impermeable both to water and salts, while the tough “chorion” is freely permeable. In view of the fact that the eggs when squeezed out from the fish are somewhat permeable to water (Irving&Manery, 1934) and swell up to a certain extent and that the methods used by Gray might fail to reveal a very low grade of permeability, we found it worth while to utilize the “heavy” water now available for the study of permeability problems (Hevesy et al., 1935) for a few supplementary experiments on trout eggs.
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