Izvorni znanstveni članak
Temperature of adaptation and nutrition
S. Galineo
; Fiziološki zavod Prirodno-matematičkog fakulteta, Beograd
Sažetak
The change of thermal environment induces in men and animals complex physiological processes called adaptation to cold or hot environment. Besides the known changes in the intensity of oxidation processes during the period of adaptation, there is still the question of what kind of nutritive constituents are used by the organism to cover the energy expenditure at the temperature of adaptation. Experiments were made on white male rats. They were fed ad libitum with bacon, carp (muscles), and boiled starch. The food given and the food uneaten were measured each day, and the loss of water of the uneaten food was determined. The animals were living alternately in cold (+6 to -80C) and warm (23 to 27°C) environment. They put on weight in both environments. They were given the food mentioned for two weeks before the experiment began in order to satisfy the potential need of their organism for some of the nutritive material which might have been missing in their previous diet. While in the experiment, each group spent first two weeks in the unchanged environment, one group in cold and one in warm environment, and then were transferred for two more weeks into the reverse thermal environment: the group from the cold was transferred into the warm environment and vice versa. The consumption of food in cold environment was nearly twice as high as that in warm environment, i. e. in cold environment one rat consumed per day: 6.6 g of bacon, 28.7 of fish, and 3.5 g of starch - in total 38.8 g, or 88 eal respectively; the same rat while in warm environment consumed per day: 4.4 g of bacon, 11.7 g of fish, and 3.9 g of starch - 20.0 g in total, or 57 eal respectively. Daily consumption of food per 1 g of body weight with regard to fat and protein was twice as high in cold environment as it was in warm environment, while the amount of consumed starch was a little higher in warm than in cold environment; thus the energetic equivalent per 1 g of body weight of the food taken in 24 hours was as follows: at + 6 to -8°C: bacon 0.28, fish 0.19, and starch 0.07 cal ; at 23 to 27°C: bacon 0.14, fish 0.09, and starch 0.11 eal.
Ključne riječi
Hrčak ID:
186534
URI
Datum izdavanja:
19.12.1955.
Posjeta: 782 *