XU CONTENTS 



e. Stratification and polarity 128 



f. Redistribution of material and return to spheres . . .128 



Chapter 18. Breaking of the egg: egg fractions and contents . .129 



Chapter 19. Factors affecting stratification and breaking. . .131 



a. Centrifugal force 131 



b. Hypo- and hypertonic sea water 131 



c. Single salt solutions 132 



d. Temperature, pressure, radiation 133 



e. Fertilization 133 



Chapter 20. Properties of egg fractions 135 



Chapter 21. Development of centrifuged eggs and fractions . .138 



a. Spherical centrifuged eggs 138 



b. Elongate centrifuged eggs 138 



c. White half-eggs 139 



d. Red half-eggs. Fertilized 140 



e. Red half-eggs. Unfertilized. Parthenogenetic merogones . 140 



f. Clear quarter 142 



g. Mitochondrial (granular) quarter 143 



h. Yolk quarter 143 



i. Pigment quarter 144 



j. Eggs fertilized, then centrifuged 144 



k. Conclusions . 145 



PART IV. COMPILATION OF EXPERIMENTAL WORK 



Ageing of eggs 149 



Amoebocytes 149 



Amoeboid eggs 150 



Anaesthetics (narcotics) 151 



Calcium 155 



Carbohydrate metabolism 157 



Chromatophores 158 



Clear layer of centrifuged eggs 160 



Cleavage 161 



Composition of egg 1 66 



Cortical layer 167 



Cyanides 169 



Cytochrome and cytochrome oxidase 171 



Cytolysis 171 



Density-Specific Gravity 172 



