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Table 1.

Comparison of osmolality, melting and freezing points, thermal hysteresis and ion concentrations in serum and gastrointestinal fluids from Arctogadus glacialis that had ingested Boreogadus saida (Bs) and crustaceans (Cr)

NOSM (mosmol kg-1)Calculated MP (°C)TH (°C)HFP (°C)Na+ (mmol l-1)K+ (mmol l-1)Cl- (mmol l-1)
Serum  10 511±7 -0.95 1.04±0.05 -1.99 234±5 4±0.7 173±2 
Stomach fluid Bs 720±36 -1.34 0.48±0.09 -1.82 160±17 23±2.1 343±6 
 Cr 775±64 -1.44 0.32±0.01 -1.76 275±49 17±2.7 376±30 
Mid-gut fluid Bs 661±36 -1.23 2.04±0.30 -3.27 171±11 14±2.0 121±8 
 Cr 681±35 -1.27 1.17±0.08 -2.44 191±8 13±2.5 161±18 
Hind-gut fluid Bs 685±24 -1.27 1.47±0.19 -2.74 197±6 16±1.5 137±13 
 Cr 695±44 -1.29 1.24±0.20 -2.53 200±10 9±0.9 169±8 
NOSM (mosmol kg-1)Calculated MP (°C)TH (°C)HFP (°C)Na+ (mmol l-1)K+ (mmol l-1)Cl- (mmol l-1)
Serum  10 511±7 -0.95 1.04±0.05 -1.99 234±5 4±0.7 173±2 
Stomach fluid Bs 720±36 -1.34 0.48±0.09 -1.82 160±17 23±2.1 343±6 
 Cr 775±64 -1.44 0.32±0.01 -1.76 275±49 17±2.7 376±30 
Mid-gut fluid Bs 661±36 -1.23 2.04±0.30 -3.27 171±11 14±2.0 121±8 
 Cr 681±35 -1.27 1.17±0.08 -2.44 191±8 13±2.5 161±18 
Hind-gut fluid Bs 685±24 -1.27 1.47±0.19 -2.74 197±6 16±1.5 137±13 
 Cr 695±44 -1.29 1.24±0.20 -2.53 200±10 9±0.9 169±8 

Values are means ± s.e.m. Statistical significance was tested at the P≤0.05 significance level by using a two-tailed Student's t-test. The melting point (MP) was calculated on the basis of the osmolality value (OSM): MP = osmolality × (0.001858°C mosmol-1 kg-1). Thermal hysteresis (TH) was calculated as the difference between the observed freezing and melting point. The hysteresis freezing point (HFP) was calculated by adding the calculated melting point to the observed thermal hysteresis.

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