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dc.contributor.author Shamseldin, A. en
dc.contributor.author Clegg, J. S. en
dc.contributor.author Friedman, C. S. en
dc.contributor.author Cherr, G. N. en
dc.contributor.author Pillai, Murali en
dc.date.accessioned 2011-05-11T21:50:58Z en
dc.date.available 2011-05-11T21:50:58Z en
dc.date.issued 1997 en
dc.identifier.citation Shamseldin, A., Clegg, J.S., Friedman, C.S., Cherr, G.N. and Pillai M.C. 1997. Induced thermotolerance in the Pacific oyster, Crassostrea gigas. J. Shell Fish Res., 16 : 487-49. en
dc.identifier.issn 0730-8000 en
dc.identifier.uri http://hdl.handle.net/10211.1/812 en
dc.description Published by the National Shellfisheries Association. Image courtesy of the BioDiversity Heritage Library (http://www.biodiversitylibrary.org) en
dc.description.abstract Pacific oysters, Crassostrea gigas, were subjected to heat shock at various temperatures under controlled laboratory conditions. These experiments demonstrated that exposure to sublethal temperatures dramatically enhances thermotolerance. Oysters exposed to a single nonlethal heat shock (37 degrees Celsius for 1 hour) acquired a transient tolerance to a subsequent exposure previously determined to be lethal (43 degrees Celsius for 1 hour). The induced thermotolerance (“thermal memory”) existed for at least 10 days after sublethal heat shock. Preliminary studies indicated that thermotolerance induction was correlated with the appearance of heat shock proteins in the 70-kD family (hsp-70), based on electrophoretic analysis of proteins from three different tissues, followee by immunoblot analysis with antibodies against hsp-70. en
dc.language.iso en_US en
dc.publisher Journal of Shellfish Research en
dc.subject Pacific oysters en
dc.subject thermotolerance en
dc.subject heat shock protein en
dc.subject summer mortality en
dc.title Induced Thermotolerance in the Pacific Oyster, Crassostrea Gigas en
dc.type Article en
dc.relation.journal Journal of Shellfish Research en
dc.contributor.sonomaauthor Pillai, Murali en

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