Hostname: page-component-848d4c4894-tn8tq Total loading time: 0 Render date: 2024-06-13T21:27:00.795Z Has data issue: false hasContentIssue false
  • English
  • Français

The Metallic Constituents of Marine Gastropods

Published online by Cambridge University Press:  11 May 2009

R. A. McCance  and
L. R. B. Shackleton
R. A. McCance
Affiliation:
Biochemical Laboratory, King's College Hospital, London
L. R. B. Shackleton
Affiliation:
Biochemical Laboratory, King's College Hospital, London
Get access Rights & Permissions [Opens in a new window]

Extract

The sodium, potassium, calcium, iron and copper have been determined in sixteen marine gastropods, and the results are briefly discussed. A noteworthy finding is the large amount of potassium, calcium and (or) magnesium which may be present in these animals. Lacuna vincta for example may contain over I-I % of potassium, Archidoris britannica 1-58 % of magnesium per 100 g. of live weight

Type
Research Article
Information
Journal of the Marine Biological Association of the United Kingdom , Volume 22 , Issue 1 , November 1937 , pp. 269 - 271
Copyright
Copyright © Marine Biological Association of the United Kingdom 1937

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Harvey, H. W., 1928. Biological Chemistry and Physics of Sea Water, p. 36. Camb. Univ. Press.Google Scholar
Jones, E. I., McCance, R. A. & Shackleton, L. R. B., 1935. The role of iron and silica in the structure of the radular teeth of certain marine molluscs. Journ. Exper. Biol., Vol. 12, p. 59.CrossRefGoogle Scholar
McCance, R. A. & Masters, M. E. M., 1937. The chemical composition and the acid base balance of Archidoris britannica. Journ. Mar. Biol. Assoc., Vol. XXII, p. 273.CrossRefGoogle Scholar
McCance, R. A. & Shipp, H. L., 1933a. The magnesium and other inorganic constituents of some marine invertebrates. Journ. Mar. Biol. Assoc., Vol. XIX, p. 293.CrossRefGoogle Scholar
McCance, R. A. & Shipp, H. L. 1933b. The chemistry of flesh foods and their losses on cooking. Spec. Rep. Ser. Med. Res. Counc., London, No. 187.Google Scholar
McCance, R. A., Widdowson, E. M. & Shackleton, L. R. B., 1936. The nutritive value of fruits, vegetables and nuts. Spec. Rep. Ser. Med. Counc., London, No. 213.Google Scholar