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고온환경에서의 한국인 작업능력 - 고추가 피부의 온도 및 전기저항에 미치는 영향 -
신동훈,조장제,장세구,고재평,엄륭의,Shin, Dong-Hoon,Cho, Jang-Ze,Chang, Se-Koo,Koh, Jae-Pyong,Earm, Yung-E 대한생리학회 1970 대한생리학회지 Vol.4 No.1
In order to investigate the changes in the temperature regulation mechanism following ingestion of red pepper, twenty healthy man were given 2 gms of powdered red pepper each in 100 ml of water at room temperature, $20^{\circ}C$, Simultaneous recordings of temperature and electrical resistance of the skin of forehead were taken by means of Physiograph, using appropriate transducers. Temperature of various spots such as the cheek, upper tack and the forearm was also measured by the telethermometer at interval of two minutes. The results obtained were as follows: 1. Seventeen out of 20 subjects showed immediate rise in the skin temperature of the forehead, and 11 of them manifested the oscillating pattern of the skin temperature. The average of the largest peak amplitude was $0.58{\pm}0.355^{\circ}C$. 2. Even those who failed to show the immediate rise in the temperature did not keep the quiescence over 9 minutes, and delayed responses were revealed. 3. The rise in tile skin temperature is the favourable sign for the heat discipating mechanism only because the sweat glands are activated with the concomittant rise in the temperature of the skin. 4. There was a preceding or coincide fall in the electrical resistance of the skin, and it was also attributed to the glandular activity. 5. At rather cool room temperature, $20^{\circ}C$, no visible sweat was seen during the period of observation. Nevertheless it was obvious that latent activation of the sweat glands was triggered and the. threshold was lowered. This situation imitates the acclimatized condition in the hot environment, and it is likely to increase the tolerance in tropical climate from the view point of temperature regulation.
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조미료가 창자 운동과 흡수기능에 미치는 영향 -소장의 피동적 흡수에 대한 고추의 영향-
신동훈(Shin, Dong-Hoon),김중수(Kim, Joong-Soo),고재평(Koh, Jae-Pyong),안승운(Ahn, Seung-Woon) 대한생리학회 1973 대한생리학회지 Vol.7 No.1
Numerous factors concern with the absorption of substances through the membrane of the gastrointestinal tract. To simplify the experimental condition, present work has been restricted to observe the disappearance rate of substance from the intestinal loop which was made in the jejunum, 70 cm apart from the pylorus of the adult rabbit. The purpose of the study is to clarify the absorption of urea through the jejunal wall is solely attributable to the concentration difference between the luminal fluid and plasma, and to observe the effect of adding red pepper upon the rate of absorption. The rabbits were anesthetized with nembutal, 35mg/kg I.V. Jejunal loop was made by ligating at 2 spots, 70 cm and 80cm apart from the pylorus. After rinsing with normal saline solution through the polyethylene tubing inserted from the end of the loop, 8 ml of test solution was placed through the same tubing. The test solution contained 200 mg% of urea and 150mg% of polyethylene glycol(M.W. 4,000) in normal saline solution. Right after placing the test solution the first specimen was taken through the tubing, and successive samplings were performed at 5, 10, 20, and 30 minutes. Logarithm of the difference of urea concentration between the luminal fluid and plasma was plotted against time elapsed after the onset of the experiment. If straight line is revealed, it would verify the nature of transport mechanism as diffusion, obeying the Fick s principle. The concentration of polyethylene glycol (PEG) was also measured in order to examine the change in the volume. PEG was used as the marker substance because it is not absorbable in the intestinal tract. Consequently the concentration of PEG relates inversely to the volume of the loop. Instantaneous concentration of urea in the loop times the volume will give the amount of urea remaining in the luminal fluid. The change in the amount of any substance is directly relate to the volume of the compartment and differs from the change in the concentration which is independent of the volume. After completion of the experiment without red pepper, it was added in the test solution and was centrifuged after thorough mixing. Supernatant of the mixture was placed in the loop and similar sampling were performed with the same time intervals that of previous run in order to observe the effects of the red pepper on the passive transport of the water soluble small substance, urea. The results obtained were as follows: 1. Logarithm of the concentration difference of urea between the luminal fluid and plasma was diminished exponentially as time elapsed. The decay constant in the experiment without red pepper was 0.0563/min. By adding red pepper in the test solution as much as the concentration rose to 4,000 mg% and 8,000 mg%, the decay constants were lowered to 0.0493/min and to 0.0506/min, respectively. The time interval by which the concentration difference dropped to one half of the initial value was prolonged. Without red pepper the half concentration time was 13.30 minutes, and by adding extract of red pepper, 15.31 minutes and 15.71 minutes were revealed. 2. The profile of the diminishing rate of tile amount of urea was quite different from that of the concentration because of the change in the volume of the loop during the observed period. 3. By adding the extract of red pepper, it slowed down the rate of absorption of urea in the intestinal loop, suggesting an increase in the diffusional barrier. 4. Larger dosage of red pepper brought an increase in the secretion of intestinal fluid with concomitant expansion of the luminal volume, and the retardation of the absorption of urea was noticed. This effect was largely dependent on the sensitivity of the individual animal to the red pepper, extract.
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