The effect of incubation temperature on egg survival, hatchling traits and embryonic use of energy in the blue-tailed skink, Eumeces elegans

2003 ◽  
Vol 53 (1) ◽  
pp. 27-36 ◽  
Author(s):  
Lu Shou ◽  
Wei-Guo Du ◽  
Ji-Ke Liu
Keyword(s):  
Incubation Temperature ◽  
Tail Length ◽  
Yolk Sac ◽  
The Body ◽  
Effect Of Temperature ◽  
Egg Survival ◽  
Different Temperatures ◽  
The Mean ◽  
Locomotor Capacity ◽  
Hatchling Size

AbstractEggs of the skink, Eumeces elegans were incubated at 24, 27, 30 and 33°C to assess the effect of temperature on hatchling traits and embryonic use of energy. The mean incubation periods of eggs incubated at 24, 27, 30 and 33°C were 44.1, 28.0, 23.6 and 20.0 days, respectively. The mortality of embryos incubated at these temperatures did not differ significantly. The mean snoutvent lengths of hatchlings from 30 and 33°C were smaller than those of hatchlings from 24°C. In contrast, the body masses of hatchlings were not affected by temperature. Incubation temperature can also modify limb lengths of hatchlings. The fore and hind limb lengths of hatchlings from 24°C were longer than those of hatchlings from 33°C. However, tail length and head size (length and width) for hatchlings from different temperatures were similar. The locomotor capacity of hatchlings incubated at 33°C was completely destroyed, whereas that of hatchlings from the other three temperatures did not differ significantly in spite of the existence of differences in hatchling size. Moreover, incubation temperature affected the allocation of energy between carcass and yolk sac in the hatchling, although the overall conversion of energy from eggs to hatchlings was not influenced by temperature. Hatchlings from 30 and 33°C had a less developed carcass and more energy in yolk sac than those from 24°C. Thus, we can conclude that 33°C is not suitable for the incubation of E. elegans eggs, due to damage to the embryo.

scholarly journals The Respiration of some Planktonic copepods II. The Effect Of Temperature

1953 ◽  
Vol 31 (3) ◽  
pp. 447-460 ◽  
Author(s):  
D. T. Gauld ◽  
J. E. G. Raymont
Keyword(s):  
Respiratory Rate ◽  
The Body ◽  
The Other ◽  
Effect Of Temperature ◽  
Acartia Clausi ◽  
Temora Longicornis ◽  
Different Temperatures ◽  
Planktonic Copepods ◽  
The Difference ◽  
The Relationship

The respiratory rates of three species of planktonic copepods, Acartia clausi, Centropages hamatus and Temora longicornis, were measured at four different temperatures.The relationship between respiratory rate and temperature was found to be similar to that previously found for Calanus, although the slope of the curves differed in the different species.The observations on Centropages at 13 and 170 C. can be divided into two groups and it is suggested that the differences are due to the use of copepods from two different generations.The relationship between the respiratory rates and lengths of Acartia and Centropages agreed very well with that previously found for other species. That for Temora was rather different: the difference is probably due to the distinct difference in the shape of the body of Temora from those of the other species.The application of these measurements to estimates of the food requirements of the copepods is discussed.

scholarly journals Contributions of source population and incubation temperature to phenotypic variation of hatchling Chinese skinks

2020 ◽  
Author(s):  
Hong-Liang Lu ◽  
Yan-Fu Qu ◽  
Hong Li ◽  
Xiang Ji
Keyword(s):  
Body Mass ◽  
Phenotypic Variation ◽  
Incubation Temperature ◽  
Tail Length ◽  
Population Variation ◽  
Phenotypic Traits ◽  
Source Population ◽  
Relative Importance ◽  
The Difference ◽  
Hatchling Size

Abstract Phenotypic plasticity and local adaptation are viewed as the main factors that result in between-population variation in phenotypic traits, but contributions of these factors to phenotypic variation vary between traits and between species and have only been explored in a few species of reptiles. Here, we incubated eggs of the Chinese skink (Plestiodon chinensis) from 7 geographically separated populations in Southeast China at 3 constant temperatures (24, 28, and 32 °C) to evaluate the combined effects of clutch origin, source population, and incubation temperature on hatchling traits. The relative importance of these factors varied between traits. Nearly all examined hatchling traits, including body mass, snout–vent length (SVL), tail length, head size, limb length, tympanum diameter, and locomotor speed, varied among populations and were affected by incubation temperature. Measures for hatchling size (body mass and SVL) varied considerably among clutches. Source population explained much of the variation in hatchling body mass, whereas incubation temperature explained much of the variation in other examined traits. Our results indicate that between-population variation in hatchling traits of P. chinensis likely reflects the difference in natural incubation conditions and genetic divergence.

IV. On the expansion by heat of metals and alloys

1867 ◽  
Vol 15 ◽  
pp. 220-222
Keyword(s):  
Specific Gravity ◽  
Metals And Alloys ◽  
The Body ◽  
The Other ◽  
Different Temperatures ◽  
The Mean

In a paper “ On the Expansion by Heat of Water and Mercury” *, a method of determining the expansion of bodies is described, by which good results can be obtained with comparatively small quantities of the substances to be experimented with. This method, that of weighing the body in water at different temperatures, has been employed for the present research. The results obtained are given in the following Tables:— From the above the following conclusion is drawn-namely, that just as it may be said that the specific gravity of an alloy is approximately equal to the mean specific gravities of the component metals , so also from the foregoing we may deduce that the volume which an alloy will occupy at any temperature between 0° and 100° is approximately equal to the mean of the volumes o f the component metals at the same temperature, or, in the other words, the cubical or linear coefficients o f expansion by heat of an alloy between 0° and 100° are approximately equal to the mean of the cubical or linear coefficients of expansion by heat o f the component metals .

scholarly journals Effects of adhesive systems at different temperatures on the shear bond strength of orthodontic brackets

2019 ◽  
Vol 13 (2) ◽  
pp. 103-108
Author(s):  
Serdar Akarsu ◽  
Suleyman Kutalmış Buyuk ◽  
Ahmet Serkan Kucukekenci
Keyword(s):  
Body Temperature ◽  
Bond Strength ◽  
Shear Bond Strength ◽  
Testing Machine ◽  
The Body ◽  
Orthodontic Brackets ◽  
Effect Of Temperature ◽  
Adhesive Systems ◽  
Significant Difference ◽  
Different Temperatures

Background. The temperature might affect the physical and mechanical properties of adhesive materials by reducing the polymerization rate. The present study aimed to evaluate the effect of temperature on the shear bond strength of metallic orthodontic brackets using various adhesive resin systems. Methods. Extracted human premolar teeth were randomly assigned to 8 groups (n=10) for bonding with the two available orthodontics adhesive systems (Transbond XT and NeoBond) at different temperatures: refrigeration temperature (4°C), room temperature (20°C), human body temperature (36°C) and high temperature (55°C). The shear bond strength (SBS) test was performed using a universal testing machine at a crosshead speed of 0.5 mm/min. The adhesive remnant index (ARI) was assigned to the fractured orthodontic brackets. Data were analyzed with one-way ANOVA, post hoc Tukey tests and independent t-test. Results. Transbond XT exhibited higher SBS values compared to Neobond at all the tested temperatures; however, a statistically significant difference was not observed (P>0.05). The SBS results were minimum at 4°C and maximum at 36°C in both the adhesive groups (P<0.05). Conclusion. Pre-heating orthodontic adhesives up to the body temperature prior to bonding the brackets in orthodontic treatment increased the bond strength of orthodontic brackets.

scholarly journals Does the variance of incubation temperatures always constitute a significant selective force for origin of reptilian viviparity?

2012 ◽  
Vol 58 (6) ◽  
pp. 812-819 ◽  
Author(s):  
Hong Li ◽  
Zheng Wang ◽  
Ce Chen ◽  
Xiang Ji
Keyword(s):  
Hind Limb ◽  
Hatching Success ◽  
Incubation Temperature ◽  
Tail Length ◽  
Thermal Fluctuations ◽  
Limb Length ◽  
Selective Force ◽  
Sprint Speed ◽  
The Mean ◽  
Incubation Temperatures

Abstract To test the hypothesis that the variance of incubation temperature may have constituted a significant selective force for reptilian viviparity, we incubated eggs of the slender forest skink Scincella modesta in five thermally different natural nests and at two constant temperatures (18 °C and 21 °C). Our manipulation of incubation temperature had significant effects on incubation length and several hatchling traits (snout-vent length, tail length, fore-limb length, and sprint speed), but not on hatching success and other hatchling traits examined (body mass, head size, and hind-limb length). Incubation length was nonlinearly sensitive to temperature, but it was not correlated with the thermal variance when holding the thermal mean constant. The 18 °C treatment not only produced smaller sized hatchlings but also resulted in decreased sprint speed. Eggs in the nest with the greatest proportion of temperatures higher than 28 °C also produced smaller sized hatchlings. None of the hatchling traits examined was affected by the thermal variance. Thermal fluctuations did result in longer incubation times, but females would benefit little from maintaining stable body temperatures or selecting thermally stable nests in terms of the reduced incubation length. Our data show that the mean rather than the variance of temperatures has a key role in influencing incubation length and hatchling phenotypes, and thus do not support the hypothesis tested.

scholarly journals Morphological Abnormalities and Gene Expression Changes Caused by High Incubation Temperatures in Zebrafish Xenografts with Human Cancer Cells

Genes ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 113
Author(s):  
Pablo Cabezas-Sainz ◽  
Carlos Coppel ◽  
Alba Pensado-López ◽  
Pedro Fernandez ◽  
Laura Muinelo-Romay ◽  
...  
Keyword(s):  
Cancer Cells ◽  
Incubation Temperature ◽  
Human Cancer ◽  
Effect Of Temperature ◽  
Zebrafish Embryos ◽  
Morphological Abnormalities ◽  
Human Cancer Cells ◽  
Developmental Effects ◽  
Different Temperatures ◽  
Incubation Temperatures

Published studies show that most of the human cancer xenograft studies in zebrafish embryos have used incubation temperatures in the range of 32–34 °C for 3–6 days post-injection, trying to find a compromise temperature between the zebrafish embryos (28 °C) and the human injected cells (37 °C). While this experimental setup is widely used, a question remains: is possible to overcome the drawbacks caused by a suboptimal temperature for the injected cells? To clarify the effect of temperature and injected cells on the host, in this study, we analyzed the development and health of the last in response to different temperatures in the presence or absence of injected human cancer cells. Comparing different incubation temperatures (28, 34 and 36 °C), we determined morphological abnormalities and developmental effects in injected and non-injected embryos at different time points. Besides this, the expression of selected genes was determined by qPCR to determine temperature affected metabolic processes in the embryos. The results indicate that an incubation temperature of 36 °C during a period of 48 h is suitable for xenotransplantation without morphological or metabolic changes that could be affecting the host or the injected cells, allowing them to proliferate near their optimal temperature.

scholarly journals The effects of environmental temperature on the growth and metabolism of pigs given different amounts of food

1971 ◽  
Vol 25 (2) ◽  
pp. 259-272 ◽  
Author(s):  
M. F. Fuller ◽  
A. W. Boyne
Keyword(s):  
Growth Rate ◽  
Food Intake ◽  
Live Weight ◽  
The Body ◽  
Effect Of Temperature ◽  
Daily Growth ◽  
Daily Food Intake ◽  
N Retention ◽  
Daily Food ◽  
The Mean

1. Twelve castrated male pigs were kept at each of three temperatures and given food at one of three levels of intake. The temperatures and daily food intakes (expressed as g/kg0.73) were 23° (80, 100, 120), 13° (100, 120, 140), 3–5° (120, 140, 160). Growth and nitrogen metabolism were measured during growth from 20 kglive weight until slaughter at gokg live weight, when the body contents of N and fat were estimated.2. Growth rate increased with each unit of daily food intake (I g/kg0.73 live weight) by 7.73 ± 0.74 g/d. This value did not vary significantly with temperature. Daily growth rate was depressed by 17.8 ± 2.3 g for each I° fall of temperature.3. Daily N retention estimated by the balance method exceeded by 2.59 g/d that estimated by the comparative slaughter technique. Both results led to the same conclusion, which echoed that found with growth rate, that there was no significant effect of temperature on the response of N retention to increasing food intake. Taking the mean of the two estimates, N retention at a constant food intake fell by 0.38±0.055 g/d for each I° fall of temperature.4. The N content of the ingesta-free carcass at slaughter fell with each increase in daily food intake by 0.007±0.002%, and the fat content rose correspondingly by 0.116±0.027%. These regressions did not vary significantly with temperature. When considered at a constant food intake, body composition did not alter significantly with temperature.

scholarly journals The effect of temperature and scarification method on gorse (Ulex europaeus L) seed germination

2003 ◽  
Vol 56 ◽  
pp. 201-205 ◽  
Author(s):  
C.R. Sixtus ◽  
G.D. Hill ◽  
R.R. Scott
Keyword(s):  
Sulphuric Acid ◽  
Incubation Temperature ◽  
Water Immersion ◽  
Hot Water ◽  
Control Treatment ◽  
Effect Of Temperature ◽  
Ulex Europaeus ◽  
The Mean ◽  
Incubation Temperatures ◽  
Germinated Seeds

As part of a study of gorse (Ulex europaeus L) biocontrol the scarification requirements to maximise germination of freshly harvested seed were investigated Both time of immersion in concentrated sulphuric acid (36N) and incubation temperature were critical Optimum incubation temperature was 15C (mean germination 65) The sulphuric acid treatments that gave the highest percentage of germinated seeds were 180 and 210 min immersion with incubation at 15C giving a mean germination of 81 The mean control germination over all incubation temperatures was 10 Hot water immersion did not significantly increase germination when compared with the unscarified control treatment Mechanical scarification gave a mean germination over all temperatures of 35; the highest germination was again at 15C (48)

scholarly journals Histamine content in rennet ripening cheeses during storage at different temperatures and times

2018 ◽  
Vol 62 (1) ◽  
pp. 65-69 ◽  
Author(s):  
Anna Madejska ◽  
Mirosław Michalski ◽  
Marzena Pawul-Gruba ◽  
Jacek Osek
Keyword(s):  
Storage Time ◽  
Histamine Content ◽  
Effect Of Temperature ◽  
Fermented Foods ◽  
Histamine Concentration ◽  
Rp Hplc ◽  
Suitable Temperature ◽  
Different Temperatures ◽  
The Mean ◽  
And Storage

AbstractIntroductionIn recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses.Material and MethodsSamples of mould and hard cheeses were examined with RP-HPLC with an organic-aqueous mobile phase containing acidic buffer and chaotropic salt. The samples were stored either at 22 ± 2°C for 42 days (mould and hard cheeses) or at 4 ± 2°C for 112 days (mould cheeses) and 133 days (hard cheeses).ResultsThe mean total histamine content in cheeses stored at 22°C was higher than the content in those stored at 4°C, with the highest concentrations found in Gorgonzola Piccante cheese (730.47 mg/kg). Histamine concentration in some types of cheeses exceeded the toxic threshold dose, indicating that after long or inadequately cool storage they may not be safe for consumers.ConclusionTo protect cheeses from contamination with histamine-producing bacteria and to safeguard consumers from poisoning, factors conducive to this amine’s formation should be minimised during cheese processing. Suitable temperature and time during storage of cheeses are recommended to avoid the intoxication. Monitoring of this toxin in food is necessary to ensure safety of consumers.

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