SOME EFFECTS OF TEMPERATURE ON THE FREQUENCY OF DIVISION AND ON THE VOLUME OF STARCH AND FAT IN CHILOMONAS PARAMECIUM

Abstract

As the temp. rises the frequency of division increases from zero at 9.5[degree] to a max. at 30[degree], then decreases to zero at 35[degree]C. After exposure to low temp. (9.5[degree]C) the frequency at higher temps. is inhibited for 48 hrs. At all viable temps. the vol. of starch and fat per chilomonad remains constant, but as the temp. rises, the vol. of starch and fat synthesized by the progeny of one chilomonad in 24 hrs. increases from zero at 9.5 to a maximum at 30[degree]C. In solns. without acetate, the vol. of starch decreases to zero, and the vol. of fat first increases, then decreases to zero; these processes take place faster at higher than at lower temps. The vol. of starch and fat was measured optically, and the method was only fairly accurate.