PHYSIOLOGICAL STUDIES OF THE RUFFED GROUSE 



767 



100 ■ 



95 



I 90 

 O 



? 65 



U 



< 



o 



U 75 

 O 



a: 



70 



65 



1 Died^s 



I Put on food -^^^ 



' Group A , fas+iriQ with >^/atd- o+ C»5** 

 ■ Group B , fa2.ting wi+h wat«r a+ -40* 

 • Group C jfoa»+ir)Q without vyaterat Ci5* 



24 48 72 96 120 144 168 192 



DURATION OF TEST IN HOURS 



216 



240 



ilOO 



95 



90 



S5 



80 



75 



70 



65 



FIGURK 9,'^. TRENDS OF PF.RCENTA(,K LOSS IN HODV « KI(;HT OK \l)l l.T GROUSE DURING 

 PROLONGED FASTI.\(. WITH \M) WITHOIT WATER 



the dye in voided excreta. A summation of the data secured is presented in tables 113 and 

 114. 



It is apparent that rate of digestion is influenced hy both air temperature and composition 

 of food. At the lower air temperatures digestive activity was appreciably slower. In this 

 connection it is to be noted that the rate of activity of the various digestive enzymes is 

 retarded at lower air temperature, but just how this phenomenon is related to a slower rate 

 of digestion is not clear for the body temperature was not materially affected at the experi- 

 mental air temperature, as shown in tables 113, 114 and 115. 



When the data are interpreted statistically (table 11,5), it is of considerable interest to note 



TABLK 11:5. n.vn-: ok digestion of vdult chouse feeding uninterruptedly 



AT DIFFERENT MR TEMPERATURES 



♦All diets irirliidfd ulfalfa, npple and wiiter. 



