Skip to Main Content
Table 4.

Estimated thermal enhancement effect of salmon shark endothermy on white muscle (WM) lactate dehydrogenase (LDH) activity

No temperature adjustment*
Temperature adjustment
Sector IDTemperature elevation above ambient in each sector (°C)Percentage of total WM mass in each sectorWM mass in each sector (kg) AEnzyme activity (IU g−1 WM) BTotal LDH activity (IU) A × BEnzyme activity (IU g−1 WM) CTotal LDH activity (IU) A × C
0-2 44 32.56 495 1.61×107 495 1.61×107 
2-4 23.5 17.39 495 8.61×106 551 9.58×106 
4-6 17.4 12.84 495 6.36×106 613 7.87×106 
6-8 9.2 6.79 495 3.36×106 682 4.63×106 
8-10 4.9 3.63 495 1.79×106 759 2.75×106 
10-12 1.1 0.80 495 3.96×105 844 6.75×105 
     Total=3.66×107  Total=4.16×107 
No temperature adjustment*
Temperature adjustment
Sector IDTemperature elevation above ambient in each sector (°C)Percentage of total WM mass in each sectorWM mass in each sector (kg) AEnzyme activity (IU g−1 WM) BTotal LDH activity (IU) A × BEnzyme activity (IU g−1 WM) CTotal LDH activity (IU) A × C
0-2 44 32.56 495 1.61×107 495 1.61×107 
2-4 23.5 17.39 495 8.61×106 551 9.58×106 
4-6 17.4 12.84 495 6.36×106 613 7.87×106 
6-8 9.2 6.79 495 3.36×106 682 4.63×106 
8-10 4.9 3.63 495 1.79×106 759 2.75×106 
10-12 1.1 0.80 495 3.96×105 844 6.75×105 
     Total=3.66×107  Total=4.16×107 

Morphological data: body mass, 148 kg; total WM mass, 74 kg; WM temperature directly under the skin, 10°C; deep WM temperature, 24°C.

*

Using the mean LDH activity at 10°C (495 IU g−1 WM)from Fig. 4;

mean LDH activity at 10°C (495 IU g−1 WM) from Fig. 4 adjusted by applying a mean Q10 of 1.70 (see Table 3); temperature-adjusted LDH activity is 13.6% higher relative to non-temperature adjusted LDH activity;

see Fig. 4.

Close Modal

or Create an Account

Close Modal
Close Modal