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Fig. 5. Time required by resting cormorants to warm ingested fish of varying mass
to body temperature. Temperature of fish ingested was 
5°C, while mean
stomach temperature of birds before ingestion was 41.1±0.4°C
(N=5 birds, n=49 trials). The insert shows a temperature
trace recorded by a MiniTemp-xl-logger inside a 100 g herring. The fish was
kept inside a refrigerator and fed to a cormorant (within 2 min of removal
from the refrigerator) at time zero, as indicated by the arrow.
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