Time taken per kg for a 1°C change in body temperature for V. rosenbergi during heating and cooling while fasting and postprandial (25 h after consumption of a meal that was ∼10% fasted body mass)
| . | Time per unit mass for 1°C change in Tb . | . | . | . | . | . | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| . | Fasting . | . | Postprandial . | . | Control animals . | . | |||||
| Body temperature (°C) . | Heating (min deg.-1 kg-1) . | Cooling (min deg.-1 kg-1) . | Heating (min deg.-1 kg-1) . | Cooling (min deg.-1 kg-1) . | Heating (min deg.-1 kg-1) . | Cooling (min deg.-1 kg-1) . | |||||
| 19 | 1.7±0.3 | 13.9±3.2*,† | 3.8±1.3 | 47.4±11.6†,‡ | 2.9±0.9 | 9.8±2.4 | |||||
| 20 | 1.4±0.3 | 10.8±2.9† | 3.7±1.3 | 31.8±8.7†,‡ | 3.1±0.7 | 7.7±1.8 | |||||
| 21 | 1.2±0.1 | 9.0±2.1† | 3.6±1.1 | 18.4±3.4†,‡ | 3.2±0.6 | 6.0±1.1 | |||||
| 22 | 1.1±0.2 | 7.7±1.4† | 3.1±1.2 | 12.3±1.3†,‡ | 3.3±0.5 | 5.2±0.9 | |||||
| 23 | 1.5±0.4 | 6.6±1.4† | 2.4±0.6 | 8.9±1.2† | 3.5±0.4 | 4.4±0.9 | |||||
| 24 | 1.6±0.4 | 5.8±1.8† | 1.8±0.2 | 7.8±1.1† | 4.0±0.3 | 3.8±0.5 | |||||
| 25 | 1.6±0.3 | 5.8±2.2† | 2.3±0.7 | 6.5±0.7† | 4.1±0.1 | 3.3±0.4 | |||||
| 26 | 1.8±0.4 | 4.5±0.7† | 2.1±0.6 | 5.2±0.4† | 4.2±0.2 | 3.1±0.5 | |||||
| 27 | 2.1±0.7 | 4.1±0.4 | 2.3±0.7 | 4.7±0.6† | 4.2±0.3 | 2.6±0.4 | |||||
| 28 | 1.5±0.3 | 3.5±0.5† | 1.9±0.3 | 4.4±0.4† | 4.2±0.3 | 2.6±0.4 | |||||
| 29 | 2.0±0.4 | 3.4±0.4 | 3.1±0.8 | 4.3±0.6 | 4.2±0.4 | 2.2±0.3 | |||||
| 30 | 2.0±0.4 | 4.0±0.6 | 2.2±0.4 | 3.3±0.4 | 4.2±0.4 | 2.0±0.3 | |||||
| 31 | 1.9±0.6 | 3.0±0.5 | 3.3±0.9 | 3.2±0.5 | 4.3±0.6 | 2.1±0.2 | |||||
| 32 | 1.4±0.6 | 3.9±0.2 | 2.8±0.6 | 2.9±0.5 | 4.3±0.6 | 1.8±0.2 | |||||
| 33 | 1.8±0.6 | 3.2±0.1* | 3.6±1.1 | 3.6±0.4 | 4.4±0.7 | 1.9±0.1 | |||||
| 34 | 1.9±1.4* | 2.9±0.1* | 2.6±0.4 | 2.9±0.2* | 4.5±0.9 | 2.1±0.2 | |||||
| 35 | 2.6±0.8* | 3.1±0.3* | 3.5±0.8* | 2.6±0.3* | 4.6±1.1 | 2.3±0.2 | |||||
| Total time (min kg-1) | 29.7±4.0 | 103.3±10.0 | 50.8±12.8 | 165.1±12.7 | 69.2±6.2 | 60.1±9.9 | |||||
| . | Time per unit mass for 1°C change in Tb . | . | . | . | . | . | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| . | Fasting . | . | Postprandial . | . | Control animals . | . | |||||
| Body temperature (°C) . | Heating (min deg.-1 kg-1) . | Cooling (min deg.-1 kg-1) . | Heating (min deg.-1 kg-1) . | Cooling (min deg.-1 kg-1) . | Heating (min deg.-1 kg-1) . | Cooling (min deg.-1 kg-1) . | |||||
| 19 | 1.7±0.3 | 13.9±3.2*,† | 3.8±1.3 | 47.4±11.6†,‡ | 2.9±0.9 | 9.8±2.4 | |||||
| 20 | 1.4±0.3 | 10.8±2.9† | 3.7±1.3 | 31.8±8.7†,‡ | 3.1±0.7 | 7.7±1.8 | |||||
| 21 | 1.2±0.1 | 9.0±2.1† | 3.6±1.1 | 18.4±3.4†,‡ | 3.2±0.6 | 6.0±1.1 | |||||
| 22 | 1.1±0.2 | 7.7±1.4† | 3.1±1.2 | 12.3±1.3†,‡ | 3.3±0.5 | 5.2±0.9 | |||||
| 23 | 1.5±0.4 | 6.6±1.4† | 2.4±0.6 | 8.9±1.2† | 3.5±0.4 | 4.4±0.9 | |||||
| 24 | 1.6±0.4 | 5.8±1.8† | 1.8±0.2 | 7.8±1.1† | 4.0±0.3 | 3.8±0.5 | |||||
| 25 | 1.6±0.3 | 5.8±2.2† | 2.3±0.7 | 6.5±0.7† | 4.1±0.1 | 3.3±0.4 | |||||
| 26 | 1.8±0.4 | 4.5±0.7† | 2.1±0.6 | 5.2±0.4† | 4.2±0.2 | 3.1±0.5 | |||||
| 27 | 2.1±0.7 | 4.1±0.4 | 2.3±0.7 | 4.7±0.6† | 4.2±0.3 | 2.6±0.4 | |||||
| 28 | 1.5±0.3 | 3.5±0.5† | 1.9±0.3 | 4.4±0.4† | 4.2±0.3 | 2.6±0.4 | |||||
| 29 | 2.0±0.4 | 3.4±0.4 | 3.1±0.8 | 4.3±0.6 | 4.2±0.4 | 2.2±0.3 | |||||
| 30 | 2.0±0.4 | 4.0±0.6 | 2.2±0.4 | 3.3±0.4 | 4.2±0.4 | 2.0±0.3 | |||||
| 31 | 1.9±0.6 | 3.0±0.5 | 3.3±0.9 | 3.2±0.5 | 4.3±0.6 | 2.1±0.2 | |||||
| 32 | 1.4±0.6 | 3.9±0.2 | 2.8±0.6 | 2.9±0.5 | 4.3±0.6 | 1.8±0.2 | |||||
| 33 | 1.8±0.6 | 3.2±0.1* | 3.6±1.1 | 3.6±0.4 | 4.4±0.7 | 1.9±0.1 | |||||
| 34 | 1.9±1.4* | 2.9±0.1* | 2.6±0.4 | 2.9±0.2* | 4.5±0.9 | 2.1±0.2 | |||||
| 35 | 2.6±0.8* | 3.1±0.3* | 3.5±0.8* | 2.6±0.3* | 4.6±1.1 | 2.3±0.2 | |||||
| Total time (min kg-1) | 29.7±4.0 | 103.3±10.0 | 50.8±12.8 | 165.1±12.7 | 69.2±6.2 | 60.1±9.9 | |||||
Values for heating and cooling for dead individuals are also presented as`control animals'. Air temperature was 14°C and heating was achieved by basking under a heat lamp. Values are means ± s.e.m.; * signifies N=5 rather than N=7 (see Materials and methods). Repeated-measures comparisons performed on fasting and postprandial animals, †significantly higher than the heating value within the same group (P<0.05), ‡significantly higher than the corresponding value for fasting animals (P<0.05). Total time (min kg-1)indicates the sum of the time taken to heat/cool over the entire temperature range (19–35°C). Control animals: body mass=1.59±0.11 kg(N=3). Body mass for all animals was determined immediately prior to measurements.