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. 2010 Dec 22;214(2):206–229. doi: 10.1242/jeb.048397

Fig. 1.

Fig. 1.

Partitioning of consumed food energy. Note that energy going to the thermic effect of food is not available for ATP production or biosynthesis, but it can be used for thermoregulation. In addition, a considerable portion of the chemical potential energy in absorbed food molecules is lost as heat during the production of ATP (but again, some of this heat may be used for thermoregulation).