scholarly journals Control of Liquid Cooling Garments. Technical Control of Mean Skin Temperature and its Adjustments to Exercise.

1997 ◽  
Vol 16 (6) ◽  
pp. 237-247 ◽  
Author(s):  
Martin Hexamer ◽  
Jürgen Werner
Keyword(s):  
Skin Temperature ◽  
Mean Skin Temperature ◽  
Liquid Cooling ◽  
Technical Control ◽  
Cooling Garments

173. Comparing Thermal Manikin and Physiological Testing Results to Assess the Performance of Liquid Cooling Garments

2004 ◽  
Author(s):  
K. Semeniuk ◽  
J. Dionne ◽  
A. Makris ◽  
T. Bernard ◽  
C. Ashley ◽  
...  
Keyword(s):  
Thermal Manikin ◽  
Liquid Cooling ◽  
Cooling Garments

INCREASING MEAN SKIN TEMPERATURE LINEARLY REDUCES THE VASOCONSTRICTION AND SHIVERING THRESHOLDS IN HUMANS

1994 ◽  
Vol 81 (SUPPLEMENT) ◽  
pp. A252
Author(s):  
C. Cheng ◽  
T. Matsukawa ◽  
A. Kurz ◽  
D. I. Sessler ◽  
B. Merrifield
Keyword(s):  
Skin Temperature ◽  
Mean Skin Temperature

Thermoregulatory responses during competitive marathon running

1977 ◽  
Vol 42 (6) ◽  
pp. 909-914 ◽  
Author(s):  
M. B. Maron ◽  
J. A. Wagner ◽  
S. M. Horvath
Keyword(s):  
Skin Temperature ◽  
Marathon Running ◽  
Heat Illness ◽  
Mean Skin Temperature ◽  
Total Water ◽  
Water Losses ◽  
Thermoregulatory Responses ◽  
Marked Disparity ◽  
Skin Temperatures ◽  
Cool Conditions

To assess thermoregulatory responses occuring under actual marathon racing conditions, rectal (Tre) and five skin temperatures were measured in two runners approximately every 9 min of a competitive marathon run under cool conditions. Race times and total water losses were: runner 1 = 162.7 min, 3.02 kg; runner 2 = 164.6 min, 2.43 kg. Mean skin temperature was similar throughout the race in the two runners, although they exhibited a marked disparity in temperature at individual skin sites. Tre plateaued after 35--45 min (runner 1 = 40.0--40.1, runner 2 = 38.9--39.2 degrees C). While runner 2 maintained a relatively constant level for the remainder of the race, runner 1 exhibited a secondary increase in Tre. Between 113 and 119 min there was a precipitous rise in Tre from 40.9 to 41.9 degrees C. Partitional calorimetric calculations suggested that a decrease in sweating was responsible for this increment. However, runner 1's ability to maintain his high Tre and running pace for the remaining 44 min of the race and exhibit no signs of heat illness indicated thermoregulation was intact.

The effect of hand immersion on body temperature when wearing impermeable clothing

1991 ◽  
Vol 77 (1) ◽  
pp. 41-47
Author(s):  
A. J. Allsopp ◽  
Kerry A. Poole
Keyword(s):  
Body Temperature ◽  
Skin Temperature ◽  
Environmental Temperature ◽  
List Type ◽  
Physiological Measures ◽  
Total Work ◽  
Mean Skin Temperature ◽  
Work Time ◽  
Experimental Conditions ◽  
Rest Periods

AbstractThe effects of hand immersion on body temperature have been investigated in men wearing impermeable NBC clothing. Six men worked continuously at a rate of approximately 490 J.sec−1 in an environmental temperature of 30°C. Each subject was permitted to rest for a period of 20 minutes when their aural temperature reached 37.5°C, and again on reaching 38°C, and for a third time on reaching 38.5°C (three rest periods in total). Each subject completed three experimental conditions whereby, during the rest periods they either: a.Did not immerse their hands (control).b.Immersed both hands in a water bath set at 25°c.c.Immersed both hands in water at 10°C.Physiological measures of core temperature, skin temperature and heart rate were recorded at intervals throughout the experiment.Measures of mean aural temperature and mean skin temperature were significantly (P<0.05) reduced if hands were immersed during these rest periods, compared to non immersion. As a result, the total work time of subjects was extended when in the immersed conditions by some 10–20 minutes within the confines of the protocol.It is concluded that this technique of simple hand immersion may be effective in reducing heat stress where normal routes to heat loss are compromised.

scholarly journals Effect of food intake on the ventilatory response to increasing core temperature during exercise

2019 ◽  
Vol 44 (1) ◽  
pp. 22-30 ◽  
Author(s):  
Keiji Hayashi ◽  
Nozomi Ito ◽  
Yoko Ichikawa ◽  
Yuichi Suzuki
Keyword(s):  
Food Intake ◽  
Body Temperature ◽  
Skin Temperature ◽  
Core Temperature ◽  
Mean Skin Temperature ◽  
Carbon Dioxide Elimination ◽  
Transient Effect ◽  
Mean Body Temperature ◽  
Ventilatory Parameters ◽  
Effect Of Food

Food intake increases metabolism and body temperature, which may in turn influence ventilatory responses. Our aim was to assess the effect of food intake on ventilatory sensitivity to rising core temperature during exercise. Nine healthy male subjects exercised on a cycle ergometer at 50% of peak oxygen uptake in sessions with and without prior food intake. Ventilatory sensitivity to rising core temperature was defined by the slopes of regression lines relating ventilatory parameters to core temperature. Mean skin temperature, mean body temperature (calculated from esophageal temperature and mean skin temperature), oxygen uptake, carbon dioxide elimination, minute ventilation, alveolar ventilation, and tidal volume (VT) were all significantly higher at baseline in sessions with food intake than without food intake. During exercise, esophageal temperature, mean skin temperature, mean body temperature, carbon dioxide elimination, and end-tidal CO2 pressure were all significantly higher in sessions with food intake than without it. By contrast, ventilatory parameters did not differ between sessions with and without food intake, with the exception of VT during the first 5 min of exercise. The ventilatory sensitivities to rising core temperature also did not differ, with the exception of an early transient effect on VT. Food intake increases body temperature before and during exercise. Other than during the first 5 min of exercise, food intake does not affect ventilatory parameters during exercise, despite elevation of both body temperature and metabolism. Thus, with the exception of an early transient effect on VT, ventilatory sensitivity to rising core temperature is not affected by food intake.

Estimation of mean skin temperature during exercise

1974 ◽  
Vol 36 (5) ◽  
pp. 625-628 ◽  
Author(s):  
D. D. Lund ◽  
C. V. Gisolfi
Keyword(s):  
Skin Temperature ◽  
Mean Skin Temperature

The Effects of Body composition (Percent Fat) On Acclimatization to Heat

1981 ◽  
Vol 25 (1) ◽  
pp. 774-778
Author(s):  
Alex Loewenthal ◽  
David J. Cochran ◽  
Michael W. Riley
Keyword(s):  
Heart Rate ◽  
Weight Loss ◽  
Body Composition ◽  
Skin Temperature ◽  
Heat Exposure ◽  
Temperature Differential ◽  
Mean Skin Temperature ◽  
Physiological Variables ◽  
The Core ◽  
Rate Of Decay

Nine fully acclimatized men falling in the lean, medium and obese categories of body composition were observed during heat exposure periods for four days following acclimatization decay periods of various lengths in order to determine the effects of body composition on the decay and reinduction of acclimatization. The physiological variables taken into consideration were core temperature, “DuBois” mean skin temperature, heart rate, weight loss due to perspiration and the temperature differential between the core and surface. All of the men were subjected to an acclimatization schedule of twelve daily sessions in order to insure that they were all fully acclimatized. Three decay, or non-exposure, periods of four, eight and twelve days were each followed by four days of reinduction. It was determined that body composition does not affect the rate of decay or reinduction of acclimatization, although this parameter as well as the extent of decay and the duration of the reinduction period does affect the physiological variables monitored in this study.

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