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Diatoms as Food of Oysters by Thurlow C.Nelson
Pages 23-25

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From page 23...
... Nel son Rutgers (Tniversity Modern knowledge of the food of the oyster is due madly to three ~vestigators: Martin t23 who emphasized the importance of nannoplankton formerly overlooked; Savage '25 who shorted the importance of diatoms in fattening the English oyster' while Yonge i26 disproved the contention of Danish investigators that Zostera_tritus was the main food of the European oyster. Yonge considers :Lamellibrano~;to be Unspecialized herbivores capable of the extracellu~ar digestion only of starch or g;lycogenon Yo~n<~;e emphasized the importance of ~artints ~f~nd:urlgs extent to which digestion in the oyster is intracellular.
From page 24...
... These are hard enough to stand even rough handling without breaking, =~d Allen thrown overboard sink quickly to the surface of the oyster bed where they retain their form for at least a month. Plenary experiments reveal two difficulties dot Present in fresh water.
From page 25...
... t33. On the digestion of arenas ionns by tile oyster Soc.


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