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[Effect of thyroxin on the functional state of the respiratory chain in liver mitochondria of the carp Cyprinus carpio during acclimatization to changes in water temperature].

It has been demonstrated that oxidative phosphorylation in liver mitochondria of the carps which were kept within a week at 5 and 25 degrees C remains unaffected by the addition of 0.5 micron thyroxin to the incubation medium. Addition of thyroxin (0.5 micron) to mitochondrial suspension prepared from the liver of carps acclimated within a week at 20 and especially 25 degrees C, resulted in uncoupling of respiration and phosphorylation. Daily injections of thyroxin within a week (2 mu kg per 1 g of body weight) to carps at 20 and 25 degrees C resulted in the increase of the rate of non-phosphorylating oxidation and the decrease of oxidative phosphorylation in liver mitochondria. The increase of temperature of water from 5 to 30 degrees C decreases triiodthyronine content of the blood serum in the carp.

Acclimatization↗
PubMedDate not supplied

[Body function in nutrition with a diet made up of canned products during acclimatization to a hot climate].

Eight physically trained male volunteers living in tropical countries were examined. Being under high physical load they were given the diet (for 3 weeks) containing food concentrates and canned food with a caloric value of 3860 calories. Energy expenditures amounted to 3600-4100 kcal/day. According to the physiological data the central and peripheral nervous systems and higher nervous activity remained unchanged throughout the entire observation period. As shown by the PWC170 test, the orthostatic stability and exercise tolerance were lowered at the initial period of the living in hot climate. Subjectively this was manifested by excessive fatigue toward the end of the working day. All the characteristics under study returned to normal by the 10th day of living in hot climate. The data obtained indicate that under the conditions of hot climate and appreciable physical loading, it is necessary to take into account the changes in body function in order to improve the diet for the people to be able to get adapted to the conditions in question.

Acclimatization↗