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It is curious that it only appears to break out on beni color cells to the exclusion of all others. It makes me wonder if manipulating the Kh may be for the purpose of degrading the osmotic function of the culprit, but the red color cells are the food supply???
Has any work ever been done experimenting with different type color enhancers in the Koi food to see if there was a correlation between colorant typology and hikui growth/death of the culprit itself?
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