The effects of temperature and pH on collegen denaturation at fish skin contractions in Antarctic fish

Measurements of fish skin contraction as a function of temperature and pH and the effects of temperature on denaturation of collagen was investigated by incubating strips of skin from several notothenioid species and one zoarcid species in saline, HCl and NaOH then warmed at a constant rate and monitoring the infliction points in a continuous record of tension (which denote denaturation). Purified collagen was extracted and spun down into a pellet for later determination of the molecular melting point.