lldvarices in the Preservation of Fish by Freezing ~IAHDEIY F. T ~ Y L O4tlatitic R, Coast Fisheries Cornpan>, New York, N. Y.
F
ISHEX arc' euk-blooded, a fact that sets theni apart from warnI-lIiooded animals by so many differences that they nirist, he regarded as being in a class by themselves. The body temperature of fisli is usually within l o C. of the temperature of the water i n whiali they live. Halibut is found in water from 0" to 4' C. ( 3 2 O to 39.2" F.), coci from 2" to 7" C. (35.6' to 44.6" F.),liaddock from 4" to 10" 0. (39.2' to 50" F.), and the body temperature varies witlr that of the surrounding water. Ilsh liavc a great advantage in not having to catch, digest,, aiid metabolize large amonnts of food to keep their bodies warni, but they have not tlie advantage of the favorahlc tempcratorc for enzymic reaetions of digestion and ot,her ghysioiogical pmr rrrustbeablrtodigcstitsfoodat0"C. (32°F.) correspondingly potent. digestive enaymc~sto be cfwtive a t such a low temprrature. The digestive enaymri w e , tlicreFore, extraordinarily potent,; if not quickly auppresstxi, they will do great and rapid dainagc aftor death. The intestine ilisinte~r;itrawithin a f e r Jmurs, and tlie bcily wall is soon dr:stroycd iiy the trypsin, tlrc rihs are c!xposi:d, and the vi.scera brgin to
