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
10-24432.564951.61×1074951.61×107
22-423.517.394958.61×1065519.58×106
34-617.412.844956.36×1066137.87×106
46-89.26.794953.36×1066824.63×106
58-104.93.634951.79×1067592.75×106
610-121.10.804953.96×1058446.75×105
Total=3.66×107Total=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.