NUTRITION OF OYSTERS: GLYCOGEN FORMATION AND STORAGE. 



159 



olism coming to a stop, it is hardly likely that a synthetic process like glycogen forma- 

 tion would occur with sufficient activity to overbalance the hydrolytic process of glyco- 

 genolysis known to occur in various dying animal tissues. 



Table 7. — Treatment op Shelled Oysters with Dextrose. 



THE FORMATION OF FAT FROM CARBOHYDRATE NUTRIMENT. 



The formation of fat from carbohydrate nutriment was also observed in oysters, 

 though experimeiits on this point were not as numerous as on glycogen formation. 

 Results are shown in Table 8. 



Table 8. — Formation op Fat from Dextrose." 



Expe- 

 riment 



No. 



i>6 



Treatment of oysters. 



In Woods Hole Harbor 50 hours before analysis 



In sea water containing ,'.i per cent dextrose, 48 hours. 



Analyzed as soon as brought from beds 



In sea water containing ,''4 per cent glucose, 48 hours . . . 



Fat in 

 dried 

 meats. 



Per cent. 

 2.5s 

 3-13 



3-41 

 6.36 



Fat in 



ash-free 

 soUds. 



Per cent. 

 3-25 

 3-98 



4.58 

 7-47 



o Further data on these analyses are contained in Table 2. 



b Oysters used in experiments Nos. 6 and 8 were from the same lot. 



'■ Oysters used in experiments Nos. 10 and 11 were from the same lot. 



LACK OF GLYCOGEN FORMATION FROM DEXTRIN. 



The failure of oysters to form glycogen from dextrin was observed in two experiments. 

 This possibility was tested because only crude commercial glucose, which always con- 

 tains dextrin, could be used economically in practical work with oysters. Kahlbaum's 

 purified dextrin was used. Results are shown in Table 9. 



Table 9. — Lack op Glycogen Formation prom Dextrin. 



