Morphological and structural changes produced in Chlorella pyrenoidosa by assimilable sugars
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Summary
A comparative study is made of the chemical composition in total proteins and carbohydrates of the giant forms of Chlorella pyrenoidosa induced by assimilable sugars. A comparative study is also made of the organization and structure of these giant forms under the electron microscope.
There is a very high percentage in the giant form of carbohydrates in comparison with the protein content, which contrasts with that in the normal forms. As a result of this lack of equilibrium, giant forms of the alga have a special organization and structure: they are veritable deposits of large grains of starch, which occupy nearly the whole of the cellular cavity and completely disorganize the chloroplast, though they leave the remaining cell structures unaltered.
Keywords
Sugar Electron Microscope Starch Carbohydrate Protein ContentPreview
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