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Measurement of effect of the Dermocystidium mycosis in terms of weight of oyster meats has been accomplished by analysis of measurements of meat weights and shell capacity of 508 oysters over a period extending from April 1952, to August 1952. The 508 oysters included 198 heavily
infected with D. marinum, 83 moderately infected, and 227 either lightly infected or negative. Weights of meats of heavily infected oysters and moderately infected oysters are compared, per unit of shell capacity, with the negative and lightly infected group. The data show that the
average mean of meat weights of heavily infected oysters was about 33 per cent less than that of the controls and that the moderately infected oysters were intermediate in loss of weight. Mathematical analyses of the data support the conclusion that disease plays a major role in reduction
of meat weights. Analysis of the data also shows that reduction of weights is not only a matter of disease but of season, summer losses accruing from disease being significantly greater than those of early spring months. Experimental studies which eliminate factors of nutrition point
to lysis of tissues as one of the major processes resulting in loss of weight. In these studies reduction of bits of excised gill tissues which were heavily infected with the fungus is compared with that of normal excised tissues when bacterial and other contaminants are excluded. Statistical
methods and procedures are fully described.
The Bulletin of Marine Science is dedicated to the dissemination of high quality research from the world's oceans. All aspects of marine science are treated by the Bulletin of Marine Science, including papers in marine biology, biological oceanography, fisheries, marine affairs, applied marine physics, marine geology and geophysics, marine and atmospheric chemistry, and meteorology and physical oceanography.