Abstract
1. 1. Rainbow trout were acclimated to 6, 15 and 20°C for at least 3 weeks; blood was removed and equilibrated in vitro at the acclimation temperature with CO 2 tensions in the range 1–8 mm Hg. Determinations of blood carbon dioxide content and pH were made. 2. 2. Increasing temperature caused a decrease in blood pH and CO 2 content, but the buffering capacity ( ΔC CO2 / ΔpH) appeared to be the same at all temperatures. 3. 3. Oxygenated blood contained less carbon dioxide than deoxygenated blood—the Haldane effect; this effect appeared to increase with decreasing temperature. 4. 4. The buffering properties of trout blood are compared with those of other species. The acid-base status of the blood is discussed in terms of the HendersonHasselbalch equation and the concept of relative alkalinity.
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