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Table 1.

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-129.7±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-129.7±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.

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