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Figure 1


Fig. 1. Experimental heating regime. Control fish were held at 18°C for 480 min; fish were sampled at three time points (triangles) from the control tank at 0, 240 and 480 min. Another group of fish was ramped to 32°C, and sampled at six time points (circles). A third group was ramped to 32°C then ramped back down to 18°C and allowed to recover. Samples were taken from this group at 360, 420, 480 min (squares). N=4 for all samples.





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