The velocity of sound through spermaceti oil from the melon of two Kogia sima specimens, stranded in Florida in 1995, was determined across a range of temperatures between 7 and 38°C and at pressures between 0 and 90 atm. Sound velocity values ranged between 1395-1669 m s−1, increasing linearly with increasing pressure but decreasing non-linearly with increasing temperature. Polynomials were generated to describe sound velocity as a function of temperature and pressure for the core and peripheral lipids of the melon. The results suggest that, at normal body temperature, sound travelling from the back to the front of the melon would have a tendency to focus during dives to any depth, largely due to heat exchange across the periphery of the melon. Effects of changes in ambient temperature and pressure are described and discussed in relation to anatomy.