Detection of the Anaerobic Threshold in Endurance Sports: Validation of a New Method Using Correlation Properties of Heart Rate Variability

Past attempts to define an anaerobic threshold (AnT) have relied upon gas exchange kinetics, lactate testing and field-based evaluations. DFA a1, an index of heart rate (HR) variability (HRV) fractal correlation properties, has been shown to decrease with exercise intensity. The intent of this study is to investigate whether the AnT derived from gas exchange is associated with the transition from a correlated to uncorrelated random HRV pattern signified by a DFA a1 value of 0.5. HRV and gas exchange data were obtained from 15 participants during an incremental treadmill run. Comparison of the HR reached at the second ventilatory threshold (VT2) was made to the HR reached at a DFA a1 value of 0.5 (HRVT2). Based on Bland–Altman analysis and linear regression, there was strong agreement between VT2 and HRVT2 measured by HR (r = 0.78, p < 0.001). Mean VT2 was reached at a HR of 174 (±12) bpm compared to mean HRVT2 at a HR of 171 (±16) bpm. In summary, the HR associated with a DFA a1 value of 0.5 on an incremental treadmill ramp was closely related to that of the HR at the VT2 derived from gas exchange analysis. A distinct numerical value of DFA a1 representing an uncorrelated, random interbeat pattern appears to be associated with the VT2 and shows potential as a noninvasive marker for training intensity distribution and performance status.

Monitoring of oxygen in the gas and liquide phases of bottles of wine at bottling and during storage

<p style="text-align: justify;">The assaying of oxygen in the headspace of a bottle combined with that of dissolved oxygen in the wine makes it possible to obtain the total oxygen per bottle. The first analyses performed at bottling show that 0.38 to 3.58 mg oxygen per bottle is trapped in the headspace. Operating conditions account for these substantial variations. Monitoring the oxygen contents in the liquid and gas phases of three batches of wine over a period of several months and the analysis of old bottles show that the headspace functions as an oxygen reserve for the wine, that is to say that as the wine uses oxygen, there is passage of the gas from the headspace to the wine. This is related to a movement towards a balance between the two phases as the partial pressure of oxygen in the gas phase is always greater than that of the liquid phase. Finally, this gas exchange kinetics within the bottle outweighs the kinetics of penetration of the bottle by oxygen in the external atmosphere, at least while the total oxygen trapped at bottling has not been used up.</p>