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To see if the neural representation of the conditioned stimulus (CS) is available to old-age rats beyond the time it is available to young adults, the intensity of the unconditioned stimulus (US) and the length of the CS-US interval were systematically varied in a trace conditioning experiment. Results indicated that increasing US intensity extends the interval over which trace conditioning is evident in old-age rats but not in young adults, suggesting that trace decay occurs more rapidly in young rats. Results were interpreted in terms of age differences in the workings of hypothesized biochemical timing mechanisms that may directly influence the ability to associate stimuli over trace intervals in conditioned taste-aversion procedures.

Assuming body temperature correlates with metabolic activities, rate of body temperature recovery was manipulated to assess effects on long-trace conditioning in a conditioned taste-aversion paradigm. Following 10 min. access to a .1% saccharin solution and then 10 min. immersion in 0-0.5 degrees C water, two groups of 16 Wistar-derived, 81-113 day-old, male albino rats received either saline or lithium chloride injections 3 hr. later. These two groups were subdivided on basis of warming rate during the 3-hr. interval. Half of the rats recovered at room temperature (20 degrees to 21 degrees C), and half recovered in an incubator maintained at 30 degrees C. Maintaining a lowered body temperature between the conditioned stimulus and unconditioned stimulus allowed an association to be made at 3 hr., an interval that normally does not support conditioning. In contrast, lowering body temperature and then inducing a fast warming rate did not produce evidence of an aversion. It is suggested that maintaining a low body temperature over the interval between the presentation of the conditioned stimulus and unconditioned stimulus slows a metabolic clock that extends the measured interval at which associations can be made using conditioned taste-aversion procedures.

The storage life of frozen fish depends, in part, on quality degradation due to oxidation of lipids. In minced fish products, transport of oxygen through the frozen material is one possible mechanism for supplying the required oxygen to the reactive lipids. Oxygen transport through ice and minced fish at —5°C was determined using a Clark‐type oxygen electrode in a sample of known geometry. Oxygen permeability of ice appeared related to physical defects of the ice samples. Fast frozen ice had widely varying permeability values, while slow frozen ice varied over a more narrow range. Ice thickness and annealing procedures affected observed permeability values. Slow frozen minced fish was more permeable to oxygen than slow frozen ice, and coating of the minced fish with a slow frozen ice glaze resulted in reduced oxygen transport.