Figure 2
From: The effects of low pH on the taste and amino acid composition of tiger shrimp
Thickness and carbon content of cuticle in pH 8.0 and pH 7.5 treatments. Left: Thickness of cuticle, where the height of each column represents mean ± S.E. (n = 30) and asterisks indicate a significant difference at p < 0.001. Right: Concentration of total carbon (TC), particulate organic carbon (POC) and particulate inorganic carbon (PIC) in shrimp cuticle, where column heights are means ± S.E (n = 6). No significant differences were found between the values of TC, POC or PIC measured in the pH 8.0 and pH 7.5 treatments.
