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Effect of aging on carotid artery stiffness and baroreflex sensitivity during head-out water immersion in man BJMBR
Ueno,L.M.; Miyachi,M.; Matsui,T.; Takahashi,K.; Yamazaki,K.; Hayashi,K.; Onodera,S.; Moritani,T..
To examine the possible age-related blood pressure (BP) deregulation in response to central hypervolemia, we measured spontaneous baroreflex sensitivity (SBRS), carotid arterial compliance (CC), and R-R interval coefficient of variation (RRICV) during basal and thermoneutral resting head-out-of-water immersion (HOWI) in 7 young (YG = 24.0 ± 0.8 years) and 6 middle-aged/older (OL = 59.3 ± 1.3 years) healthy men. Compared with basal conditions (YG = 19.6 ± 4.0 vs OL = 6.1 ± 1.5 ms/mmHg, P < 0.05), SBRS remained higher in YG than OL during rest HOWI (YG = 23.6 ± 6.6 vs OL = 9.3 ± 2.1 ms/mmHg, P < 0.05). The RRICV was significantly different between groups (YG = 6.5 ± 1.4 vs OL = 2.8 ± 0.4%, P < 0.05) under HOWI. The OL group had no increase in CC,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aging; Baroreflex sensitivity; Carotid compliance; Water immersion; Hypertension; Vascular stiffness.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2005000400018
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Experimental results and modeling of poultry carcass cooling by water immersion Ciênc. Tecnol. Aliment.
Carciofi,Bruno Augusto Mattar; Laurindo,João Borges.
Poultry carcasses have to be chilled to reduce the central breast temperatures from approximately 40 to 4 °C, which is crucial to ensure safe products. This work investigated the cooling of poultry carcasses by water immersion. Poultry carcasses were taken directly from an industrial processing plant and cooled in a pilot chiller, which was built to investigate the influence of the method and the water stirring intensity on the carcasses cooling. A simplified empiric mathematical model was used to represent the experimental results. These results indicated clearly that the understanding and quantification of heat transfer between the carcass and the cooling water is crucial to improve processes and equipment. The proposed mathematical model is a useful...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Poultry processing; Heat transfer; Water immersion; Experiments; Mathematical modeling.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200023
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