Related Experiment Video
Updated: May 11, 2026
Design and Use of an Apparatus for Quantifying Bivalve Suspension Feeding at Sea
Published on: September 5, 2018
[Identification study of raw oyster and calcined ostreae concha]
Jiang-Juan Shao1, Jie-Wen Zhong, Jian-Wei Chen
1Nanjing University of Chinese Medicine, College of Pharmacy, Nanjing 210046, China. sjj767473@sohu.com
Objective:
To identify the differences in characteristics of raw oyster and oysters calcined under different temperatures.
Methods:
Identified raw oyster, oysters calcined under different temperatures and calcium carbonate, calcium oxide by differential thermal analysis, infrared spectroscopy and X-ray diffraction analysis.
Results:
Composition of calcined oysters was closer to calcium carbonate than raw oyster.
Conclusion:
The fingerprints are established and identify raw oyster and calcined oysters.
