MIDAlpha TitleTitleYearColor/BWRunning TimeFormatsAbstractTopics
5528TRIPLOID OYSTER PRODUCTIONTRIPLOID OYSTER PRODUCTION1989color38 minvhs In January, 1986, the University of Washington School of Fisheries rolled out the triploid oyster, an all-season Pacific oyster that remains firm, sweet and tasty all year. West Coast oyster sales normally decrease as much as 70% during the summer spawning season when swollen gonads cause oysters to become soft, sour and less appetizing. Shows how sterile triploid oysters are produced using cytochalasin B, including an explanation of the significance of the technique and a simple depiction of how the chemical acts on a subcellular level.