Some Effects of Temperature Acclimatization on the Chemical Constitution of Goldfish Tissues

The water content of goldfish maintained at 5°, 15°, 20°, and 35 °C. varied directly and the lipid content varied inversely with the change in acclimatization temperature. The cholesterol: fatty acid ratio varied directly and the cholesterol: phospholipid ratio varied inversely with the water content and the temperature of acclimatization. The iodine value changed by 0.51 point per centigrade degree increase in acclimatization temperature These changes are discussed in relation to thermal tolerance and temperature death in poikilotherms.