Body Lipids in Small Mammals Following Prolonged Exposures to High and Low Temperatures

Abstract

Measurements of total body lipids of adult male and female rats and mice were made after prolonged exposures of the animals to high and low environmental temperatures. In all cases the animals exposed to a low temperature, although consuming about twice as much food as the controls, emerged with less total body fats. The animals exposed to a high temperature ate less food than the controls but showed no change in total body fats. Melting point of rat carcass lipids was directly proportional to the exposure temperature. Melting point of skin lipids of these animals was unaffected by the temperatures.