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Effect of temperature change on the blood glucose level in the crayfish Astacus astacus L
Salminen I and Lindqvist OV 
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Abstract
A stepwise transfer of cold-acclimated crayfish (Astacus astacus L.) from 4C to 23C in 1 hour caused an increase in the blood glucose level from less than 1 mg/ 100 ml to 67.8 mg/100 ml in 3 hours. After the initial rise, the blood glucose level gradually decreased to 1.8 mg/100 ml at 96 hours. There were no significant increases in blood glucose level in crayfish from which both eye stalks were removed 4 weeks or 2 hours before the transfer from 4C to 23C. It is suggested that the increase in blood glucose level following the elevation of temperature is due to the activity of a hyperglycemic factor from the eye stalks.
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Salminen I and Lindqvist OV. (1975). Effect of temperature change on the blood glucose level in the crayfish Astacus astacus L. Freshwater Crayfish 2(1):203-209. doi: 10.5869/fc.1975.v2.203
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