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White muscle fibres from dogfish were used to compare the energetic costs of shortening by fully active muscle and by relaxing muscle. The muscle preparation was tetanized for 0.6s and shortened either during stimulation or during relaxation. The distance shortened was 1mm (about 15% L0, the muscle length optimum for force) and the velocity was 3.5 or 7.0mms−1 (about 15 or 30% V0, the maximum velocity...
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