Studies on the preparation and maintenance of primary neural tissue cultures from the crayfish, Procambarus clarkii / by Catherine L. Kurtz.
| Author/creator | Kurtz, Catherine L. author. |
| Other author | Kalmus, Gerhard W., degree supervisor. |
| Other author | East Carolina University. Department of Biology. |
| Format | Theses and dissertations |
| Production | 1982. |
| Description | 97 pages : illustrations ; 28 cm |
| Supplemental Content | Access via ScholarShip |
| Subjects |
| Summary | To establish and evaluate growth of ganglion and axon explants of the crayfish, Procambarus clarkii, explants of both cell types were cultured on coverslips for 3-20 days in 18 media that were adjusted to crayfish tissue fluid osmolality. To insure the cultures were free of bacterial and mycotic contamination, antimicrobial agents were utilized in concentrations necessary to restrict growth of these microorganisms. All culture media were supplemented with selected growth enhancers of which insulin, transferrin, and in some cases, nerve growth factor were most successful for maintaining viable explants and supporting growth. Pretreatment of tissues with collagenase enhanced explant affinity for the substratum. Cultures were incubated at temperatures ranging from 15° to 37°C in an air or 95% 02-5% CO2 atmosphere; optimum conditions were 25° and 37°C in an atmosphere of 95% 02-5% CO2. Tissue maintenance and growth was evaluated by light microscopy, and crayfish nerve tissue was observed using light and electron microscopy. |
| General note | "Presented to the faculty of the Department of Biology ... in partial fulfillment of the requirements for the degree Master of Science in Biology." |
| General note | Advisor: Gerhard W. Kalmus |
| Dissertation note | M.S. East Carolina University 1982 |
| Bibliography note | Includes bibliographical references (leaves 89-94). |
| Genre/form | Academic theses. |
| Genre/form | Academic theses. |
| Genre/form | Thèses et écrits académiques. |
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|---|---|---|---|---|
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| Electronic Resources | Access Content Online | ✔ Available |