Meal size and frequency: effect on potentiation of the thermal effect of food by prior exercise

1995 ◽  
Vol 70 (5) ◽  
pp. 437-441 ◽  
Author(s):  
John C. Young
Keyword(s):  
Thermal Effect ◽  
Meal Size ◽  
Frequency Effect ◽  
Prior Exercise ◽  
Effect Of Food

Meal size and frequency: effect on the thermic effect of food

1991 ◽  
Vol 54 (5) ◽  
pp. 783-787 ◽  
Author(s):  
M M Tai ◽  
P Castillo ◽  
F X Pi-Sunyer
Keyword(s):  
Meal Size ◽  
Frequency Effect ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect

Effect of meal size and frequency on the thermic effect of food

1987 ◽  
Vol 7 (3) ◽  
pp. 237-242 ◽  
Author(s):  
Amy Z. Belko ◽  
Teresa F. Barbieri
Keyword(s):  
Meal Size ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Thermic Effect

Thermic and Glycemic Responses to Bread and Pasta Meals with and Without Prior Low-Intensity Exercise

2007 ◽  
Vol 17 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Penelope M. Warwick
Keyword(s):  
Blood Glucose ◽  
Energy Expenditure ◽  
Healthy Volunteers ◽  
Low Intensity ◽  
Prior Exercise ◽  
Thermic Effect Of Food ◽  
Effect Of Food ◽  
Low Intensity Exercise ◽  
Blood Glucose Concentrations ◽  
Thermic Effect

The purpose of the study was to investigate thermic and glycemic responses to conventional meals with and without prior low-intensity exercise. Fourteen healthy volunteers (7 men, 7 women) undertook 4 treatments, 2 bread and 2 pasta meals, either with (E) or without (NE) prior exercise (a 45-min treadmill walk). Meals provided 58 g carbohydrate and 2360 kJ. Energy expenditure and blood-glucose concentrations were measured before and for 3 h after the meals. The thermic effect of food (TEF) was lower after pasta (121 ± 32 kJ/3 h) than after bread (154 ± 62 kJ/3 h), P = 0.009, but was not affected by exercise. Glycemic responses were lower after E (155 ± 113 mmol·L−1 ·3 h−1) than NE (199 ± 97 mmol·L−1 · 3 h−1) after pasta (P = 0.020) but not after bread. TEF was lower after pasta than bread but was not affected by prior low-intensity exercise. The effects of exercise on glycemic responses to meals were inconsistent.

UHV-STM studies of silicon nano-pyramid growth on silicon surface at high temperature

1992 ◽  
Vol 50 (2) ◽  
pp. 1144-1145
Author(s):  
T. Sato ◽  
S. Kitamura ◽  
T. Sueyoshl ◽  
M. Iwatukl ◽  
C. Nielsen
Keyword(s):  
High Temperature ◽  
Relaxation Process ◽  
Thermal Effect ◽  
Bias Voltage ◽  
Silicon Surface ◽  
Growth Process ◽  
Tunneling Current ◽  
Fabrication Technique ◽  
Nano Fabrication ◽  
Electromigration Effect

Recently, the growth process and relaxation process of crystalline structures were studied by observing a SI nano-pyramid which was built on a Si surface with a UHV-STM. A UHV-STM (JEOL JSTM-4000×V) was used for studying a heated specimen, and the specimen was kept at high temperature during observation. In this study, the nano-fabrication technique utilizing the electromigration effect between the STM tip and the specimen was applied. We observed Si atoms migrated towords the tip on a high temperature Si surface.Clean surfaces of Si(lll)7×7 and Si(001)2×l were prepared In the UHV-STM at a temperature of approximately 600 °C. A Si nano-pyramid was built on the Si surface at a tunneling current of l0nA and a specimen bias voltage of approximately 0V in both polarities. During the formation of the pyramid, Images could not be observed because the tip was stopped on the sample. After the formation was completed, the pyramid Image was observed with the same tip. After Imaging was started again, the relaxation process of the pyramid started due to thermal effect.

Temporal-Gap Detection by Cochlear Prosthesis Users

1989 ◽  
Vol 32 (4) ◽  
pp. 849-856 ◽  
Author(s):  
John P. Preece ◽  
Richard S. Tyler
Keyword(s):  
Magnitude Estimation ◽  
Stimulus Level ◽  
Electrode Placement ◽  
Frequency Effect ◽  
Gap Detection ◽  
Cochlear Prosthesis ◽  
Sensation Level

Minimum-detectable gaps for sinusoidal stimuli were measured for three users of a multi electrode cochlear prosthesis as functions of stimulus level, frequency, and electrode place within the cochlea. Stimulus level was scaled by sensation level and by growth-of-loudness functions generated for each condition by direct magnitude estimation. Minimum-detectable gaps decreased with increase in either sensation level or loudness, up to a plateau. When compared at equal sensation levels, the minimum-detectable gaps decreased with frequency increases. The frequency effect on minimum-detectable gaps is reduced if the data are considered at equal loudness. Comparison across place of stimulation within the cochlea showed minimum-detectable gaps to be shorter for more basal electrode placement at low stimulus levels. No differences in minimum-detectable gap as a function of place were found at higher stimulus levels.

Co-Articulation at Word Boundaries and the Frequency Effect in Serial Recall

2012 ◽  
Author(s):  
Leonie M. Miller ◽  
Steven Roodenrys ◽  
Benjamin Arcioni
Keyword(s):  
Serial Recall ◽  
Frequency Effect ◽  
Word Boundaries

Red, Ripe, and Ready: Effect of Food Color on Consumption

2012 ◽  
Author(s):  
Stephanie M. Cantu ◽  
Vladas Griskevicius ◽  
Joseph P. Redden
Keyword(s):  
Effect Of Food
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