Share

CRYOPROTECTANT PENETRATION AND SUPERCOOLING IN THE EGGS OF SALMONID FISHES.

Author(s) : HARVEY B., ASHWOOD-SMITH M. J.

Type of article: Article

Summary

THE FREEZING POINT OF ISOLATED, UNFERTILIZED EGGS OF RAINBOW TROUT (SALMO GAIRDNERI) IS 271.3 K (-1.7 DEG C). EGGS TREATED WITH 10% DMSO AND 10% SUCROSE IN FISH RINGER SOLUTION RESIST INTRACELLULAR FREEZING LONGER WHEN COOLED AT 0.01K/MIN THAN DO THOSE IN FISH RINGER SOLUTION ALONE; INTRACELLULAR FREEZING IS, HOWEVER, INEVITABLE WITH BOTH CRYOPROTECTANTS, ALTHOUGH EGGS THAT HAVE REMAINED UNFROZEN FOR SEVERAL HOURS APPEAR VIABLE UPON SLOW REWARMING. SCANNING ELECTRON MICROGRAPHS OF COOLED AND FROZEN DMSO-TREATED EGGS SHOW A PROGRESSIVE DETERIORATION OF THE OUTERMOST LAYER OF THE ZONA RADIATA FOLLOWING COOLING AND FREEZING.

Details

  • Original title: CRYOPROTECTANT PENETRATION AND SUPERCOOLING IN THE EGGS OF SALMONID FISHES.
  • Record ID : 1982-2120
  • Languages: English
  • Source: Cryobiology - vol. 19 - n. 1
  • Publication date: 1982

Links


See other articles in this issue (2)
See the source

Indexing