Dairy cows in pasture-based systems are more susceptible to heat stress. Holstein cows have the black or red phenotypes, the latter having lower absorbance of solar radiation. Therefore, the study\'s objective was to evaluate whether cows with red (R) coats are more resistant than black (B) cows to hot weather in a subtropical climate. R and B lactating Holstein cows were evaluated during the cold and hot seasons for internal and surface temperature and sweating rate. In the cold season, body temperature (n = 9/group) did not differ between groups, but the average superficial temperature (n = 13/group) was lower in R cows (B: 30.9 ± 0.3 °C; RW: 29.6 ± 0.3 °C; p = 0.02). In the hot season, under mild to moderate heat stress, mean body temperature (n = 9/group) of R cows was lower (B: 38.75 ± 0.01 °C; R: 38.62 ± 0.1 °C; p=<0.0001), whereas no difference was observed in superficial temperature (n = 17/group). The maximum internal temperature and sweating rate (n = 11/group), measured in the hot season, and the number of evaluations in hyperthermia in both seasons did not differ. Therefore, there were differences in thermoregulation between phenotypes under mild to moderate heat stress conditions. However, considering that only discrete differences were observed, the red and white coat is unlikely to benefit the Holstein cow\'s welfare under mild to moderate thermal stress.

UNASSIGNED: Firefighters may experience high environmental temperatures or carry out intensive physical tasks, or both, which leads to increased core body temperature and risk of fatalities. Hence there is a need to remotely and non-invasively monitor core body temperature.
UNASSIGNED: Estimated (heart rate algorithm) and actual core body temperature (ingested telemetric pill) measures were collected simultaneously for comparison during training exercises on 44 firefighter volunteers.
UNASSIGNED: Prediction of core body temperature varied, with no specific identifiable pattern between the algorithm values and directly measured body core temperatures. Group agreement of Lin\'s Concordance of 0.74 (95% Upper 0.75, lower CI 0.73), was deemed poor.
UNASSIGNED: From individual agreement data Lin\'s Concordance was variable (Min 0.11, CI 0.13-0.01; Max 0.83, CI 0.86-0.80), indicating that the heart rate algorithm approach was not suitable for core body temperature monitoring in this population group, especially at the higher more critical core body temperatures seen.

Cooling a horse after intensive exercise under hot conditions is commonly recommended. The study aimed to analyze changes in the rectal and surface temperature of the horses subjected to various water cooling treatments. This followed medium-intensity exercise performed by leisure horses under moderate air temperature. The experiment involved a control group without water application, and three variants of water cooling applied to 19 warmblood geldings after medium-intensity effort. Cooling of lower, upper, and lower and upper body parts was performed. In each variant, the rectal and body surface temperatures were measured five times: before; immediately after; and 10, 20, and 30 min after effort. Using water cooling under the studied conditions did not influence a post-exercise decrease in the rectal temperature. The decrease in body surface temperature depended on the used variant of cooling down the horse. Cooling the limbs by pouring water several times changed the surface body temperature from 34.2 ± 0.37 °C to 32.0 ± 0.32 °C and was more efficient than the repeated application of cool water on both the upper and lower body parts, leading to a temperature change from 34.6 ± 0.26 °C to 33.2 ± 0.36 °C. Thus, the application of cold water on the limbs only is sufficient for cooling the horse after medium-intensity exercise under moderate air temperature (about 24 °C).

Over the years, chemical pre-treatments have been used intensively to maintain apple quality and reduce decay during postharvest. This conduct has been reported to have a negative impact on environment and human health. This study aimed to investigate alternative approaches such as hot water (HW) and electrolyzed water (WE) treatments for decay management of \'Granny Smith\' apples. Two different sets of experiments were set up for this study. In experiment 1, the effects of HW treatment (45 °C) under varying dipping durations (5, 10 and 15 min) on physicochemical quality of apple were investigated. In experiment 2, the curative efficacy of slightly alkaline electrolyzed water (SAl-EW) (50, 100, 200, 300, 400 and 500 mg L-1) against Botrytis cinerea was investigated. Hot water treatment duration (15 min) had beneficial effects on flesh firmness, fruit colour, total soluble solid (TSS) and titritable acidity (TA) by the end of the storage. In contrast, a significant reduction in fruit weight and TA values (p < 0.05) were observed in control fruit. The SAl-EW treatments against B. cinerea resulted in a significant reduction in lesion zones compared to the untreated control fruit. Curative efficacy was most effective at concentrations of 200-500 mg L-1 for 5 °C and 300-500 mg L-1 for 24 °C. These findings suggest the potential of combining lower concentrations of SAl-EW with other hurdle techniques for better preservation of fresh apples.

Microwave Radiometry (MWR) has the advantage that measurements of internal (i.e. deep) tissue temperature may be obtained non-invasively by measuring naturally emitted radiation in GHz range. The goal of the present study is to further the development of MWR for clinical application in assessment of patients with Low Back Pain (LBP). In particular, a protocol was developed in which MWR was used to measure internal temperature at the level of the spinous processes of the L1 to L5 vertebral bodies along median and left and right para-vertebral lines. The protocol was used to study 48 patients with clinically confirmed acute or sub-acute LBP and 27 Controls. Analysis revealed there to be a significant increase in deep tissue temperature with increasing pain severity as measured by using a Visual Analogue Scale (VAS) in patients with LBP (p < 0.05). In conclusion, MWR potentially allows for objective assessment of the magnitude of clinical symptoms in patients with LBP and shows promise for measuring pain severity.

UNASSIGNED: Laser irradiation of the semicircular canal (SCC) is a good treatment for intractable benign paroxysmal positional vertigo. However, there were few reports on the temperature changes during laser irradiation.
UNASSIGNED: To measure the internal temperature of the SCC and vestibule during green laser irradiation of the SCC and investigate morphologic changes using human temporal bones.
UNASSIGNED: After the lateral SCC was blue-lined, a thermocouple was inserted into the SCC through a hole made in the canal wall. Another thermocouple was inserted into the vestibule through the oval window. Green laser was irradiated to the lateral canal wall. After the irradiation, the tissues were inspected as paraffin using HE staining.
UNASSIGNED: The internal temperature of the SCC rose from 33 ° to 52 °C by a single laser irradiation of 1.5 W × 2 seconds and 82 °C by a single laser irradiation of 1.7 W × 3 seconds to the canal wall with a black spot. Continuous laser irradiation of 1.5 W × 3 seconds, 10 times resulted in a temperature rise of 92 °C from 33 °C. Throughout the whole experiments, temperatures within the vestibule were unchanged. Histopathology showed that the irradiated areas of the lateral canal wall were partially deficient with or without carbonization after single irradiation. By continuous laser irradiations, the SCC bony wall showed a peroration of 40 µm in diameter with carbonized edges.
UNASSIGNED: Green laser irradiation of the SCC produced char formation with perforation in the canal wall. High temperatures within the SCC were recorded for a short period of less than 30 seconds. However, the vestibule didn\'t show temperature changes.

Four studies were performed to document the variability in cooking properties of beef patties when considerable control was exerted on several cooking procedures. Two replications of beef patties produced from the same facility, to the same fat content (10%), and with similar raw materials were panfried to internal temperatures of 68, 71 or 74°C. The second replication required longer (P < 0.05) cooking times to reach designated internal temperatures, appeared less well done and had higher Hunter a* color values than the first replication. Beef patties containing either 10 or 20% fat were used to compare two endpoints of cooking (constant internal temperature, constant cooking time) for two temperatures, 68 and 71°C. Considerable variability was found in degree of doneness for both endpoints of cooking and internal temperatures when constant cooking times were used. Eighteen different formulations of beef patties made with various ingredients were used for evaluating the variability of internal temperatures when cooked for constant times that would reach 71°C or slightly higher. Wide variability in internal temperatures was found for all 18 formulations. Some patties (9.0%) did not reach an internal temperature of 68°C and 1.3% did not reach an internal temperature of 60°C. In evaluating postcooking changes in internal temperature of beef patties cooked by convection oven or panfrying, a 40-s period is available to accurately assess endpoint temperature. The substantial variability in cooking properties observed in these studies clearly demonstrates that mechanisms for controlling cooking properties of patties must be determined.

Cognitive performances may improve after acute moderate exercise, but not after prolonged and/or heavy exercise. The present study aimed to investigate the effects of environmental temperature during exercise on human cognitive processing. Fifteen healthy males performed four bouts of a 15-min cycling exercise with a 10-min rest between each bout, and event-related potentials (ERPs) were recorded in five sessions during somatosensory Go/No-go paradigms (i.e., Pre, post-first exercise bout, post-second exercise bout, post-third exercise bout, and post-fourth exercise bout) in an environmental chamber with temperature controlled at 20°C (Temperate) and 35°C (Hot). Increases in external canal temperature and heart rate were greater under the 35°C condition than under the 20°C condition. Regardless of thermal conditions, reaction times (RT) and error rates were not affected by the repetition of moderate exercise, whereas the peak amplitude of the N140 component, which is mainly related to somatosensory processing, was significantly reduced with the repetition of the exercise. However the peak amplitude of P300, which is linked to cognitive processes of context updating, context closure, and event-categorization, was significantly smaller in post-third and post-fourth exercise bouts under the 35°C condition than under the 20°C condition, and this decrease was more prominent in No-go trials under the 35°C condition. These results suggest that executive function, which is based on RTs and error rates, is not affected by prolonged exercise and different thermal conditions, whereas the exercise in a hot environment impairs human cognitive processing, particularly response inhibition.