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Osmotic properties of the perivitelline fluid and some properties of the chorion of Atlantic salmon eggs ( Salmo salar )
Author(s) -
Eddy F. B.
Publication year - 1974
Publication title -
journal of zoology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.915
H-Index - 96
eISSN - 1469-7998
pISSN - 0952-8369
DOI - 10.1111/j.1469-7998.1974.tb03154.x
Subject(s) - salmo , biology , perivitelline space , turgor pressure , fish <actinopterygii> , osmotic pressure , pelagic zone , fishery , zoology , hatching , botany , oocyte , embryo , zona pellucida
The chorion and perivitelline fluid of Atlantic salmon eggs were investigated by chemical and physical methods. The turgor pressure of the chorion in water hardened eggs was about 60 mm Hg. With newly stripped eggs in fresh water a similar pressure was achieved after about one day but the process of water uptake could be osmotically inhibited by adding high molecular weight substances to the external medium. Perivitelline fluid contained about 58 % water the remainder being a high molecular weight substance consisting mainly of protein but also containing significant quantities of carbohydrate and lipid. The functions of the chorion are discussed with reference to salmon eggs and also to marine pelagic fish eggs such as those of the plaice.