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. 2013 Jan 29;11(2):300–315. doi: 10.3390/md11020300

Figure 4.

Figure 4

Dependence of in vitro transformation of OA on (A) shellfish species, (B) pH, (C) temperature and (D) specimens. (A) Time course of the transformation reaction at pH 6/37 °C in the presence of digestive gland extracts from M. yessoensis (closed circles), the frozen M. yessoensis (open circles), C. gigas (red) and C. japonica (blue) was monitored. (B–D) Transformation reaction was carried out at different pH/37 °C in (B), at pH 6/different temperature in (C), at pH 6/37 °C with 4 specimens in (D). S1, S2, S3 or S4 in (D) was the code name for each specimen.