Abstract
Summary
The hydrogen-ion concentration of the liquor of Osfraea virginica, taken from various portions of the Chesapeake Uay shou s little variation from the established norm of pH 6.95. The hydrogen-ion concentration of the liquor was not influenced by the hydrogen-ion concentration oi the environmental sea water in tlie number of samples stuclietl. The buffer capacities of the oyster liquors showed a wide variation.
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