Short-term preservation of Brachionus calyciflorus: effects of storage on protein, lipid and carbohydrate contents
The short-term preservation of Brachionus calyciflorus for 45 days at three different temperatures (4, -4 and -20°C) led to decrease in protein, lipid and carbohydrate contents in all the three cases. However, the rate of deteriorationwas much higher at 4C than at -4 and -20°C. At 4C, protein, lipid and carbohydrate contents reduced by 76.78, 81.11 and 62.83%, respectively, and at -4°C, these were 27.94, 37.46 and 18.42%, respectively, whereas at -20°C, the deterioration was limited to 9.28, 16.44 and 11.35%, respectively, when compared with the control values. Thus, preservation at -20°C is comparatively better as it exerts limited effect on the protein, lipid and carbohydrate contents of B. calycijlorus.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
2007
|
| Subjects: | Biology, preservation, brachionus calyciflorus, protein, carbohydrate, lipid, |
| Online Access: | http://hdl.handle.net/1834/33349 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|