Graduation date: 1936

Passive and active heat loading causes cardiovascular strain, which can have diverse and substantial effects. Thus, cardiovascular function is integral to work and heat stress tolerance, but recent hyperthermia and exercise literature has not emphasised this relationship, instead focusing on the roles of upper �critical� core temperature or rate of heat storage as primary mechanisms of fatigue. Therefore, the aim of this thesis was to examine some potential causes and effects of cardiovascular strain under heat stress, including potential strategies for attenuating that strain. Body precooling before exercise increases heat storage capacity; the primary mechanism by which attenuations in thermal and cardiovascular strain, and improved work capacity is thought to occur. However, no precooling study has utilised realistic airflow in the laboratory, possibly inflating its purported benefits. Therefore, Study One examined the cardiovascular, thermal, psychophysical and ergogenic effects of precooling with and without airflow in the heat (30�C, 50% rh). Ten males completed four trials in balanced order, comprising 60- min immersion in thermoneutral (35�C) or cool (24�C) water before cycling at 95% ventilatory threshold with airflow (~4.8 m�s⁻�) or no airflow, until exhaustion. Heart rate and mean core, body, and skin temperatures were attenuated for 15 min into cycling after precooling. Endurance time was extended by 30 � 23 min with airflow, and 16 � 15 min with precooling relative to control (28 � 12 min) but not further extended with strategies combined (29 � 21 min). Precooling removed 784 � 223 kJ�m⁻� (calorimetrically); less than the effect of airflow alone (1323 � 1128 kJ�m⁻�). Competition for blood between tissues is pronounced during exercise in the heat: skin and gut have marked increases and decreases, respectively. Gut ischemia affects epithelial tight junction integrity, allowing lippopolysaccharide ingress and immune responses. Bovine colostrum may attenuate gut permeability. Study Two (double-blind, placebo controlled) investigated the effects of aerobic fitness (7 highly fit, 8 moderately fit) and bovine colostrum on physiological and perceived strain, and performance during mixed-mode exercise; cycle 15 min at 50% maximal heart rate range (HRR), run 30 min at 80% HRR then 30 min self-selected paced before another 15 min cycle at the same work-rate. Airflow was graded to running speed. During the last cycle, blood pressure, stroke volume and total peripheral resistance were lower, heart rate and skin blood flow increased, and skin temperature was unchanged compared to the first cycle. Indices of fever response (IL-1β, TNF-α) were not evident during exercise, nor were those of blood-brain barrier permeability (S100β) or cognitive impairment (Stroop test). Neither bovine colostrum, nor higher fitness modified these measures. Moving to upright posture is orthostatically stressful and can initially decrease cerebral perfusion. Compression garments are used to assist venous return; while their effectiveness is unknown, they could reduce heat or orthostatic-induced hypoperfusion. Study Three investigated the cardiovascular and cerebrovascular responses to orthostatic stress with and without passive heating (+0.5�C). Fifteen participants completed two trials (compression v placebo garments) in balanced order. Cerebral autoregulation was assessed via 3-min stand, and via thigh cuff inflation. All participants experienced initial orthostatic hypotension upon standing in one or more trials, with 4/15 individuals experiencing presyncopal symptoms, aborting the standing protocol. In those who "fainted", reductions in blood pressure and partial pressure of end-tidal CO₂ reduced middle cerebral artery velocity. Neither training status nor compression trousers modified the responses. Collectively, cardiovascular strain to heat stress is attenuated when realistic airflow is provided. Increased cardiovascular strain does not inevitably result in clinical outcomes to heat stress. Higher fitness does not necessarily attenuate cardiovascular responses or higher tolerance to heat stress.

Typescript (photocopy) / xxiv, 183 leaves : ill. (some col.) ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Physiology, 1982?

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1984 J32 / Master of Science

Call number: LD2668 .T4 1986 X8 / Master of Science / Horticulture, Forestry, and Recreation Resources

Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006 / Fruit and vegetables are the major antioxidant contributors to the diet Antioxidants assist in the prevention of oxidative damage in the body and may as a result prevent the causation of degenerative diseases. Thermal household processing plays an integral part in South African consumers' lives, as most fruit and vegetables consumed are processed at home. Consumers' perceptions that food processing causes nutrient losses, especially of vitamin C, have been corroborated by studies that investigated thermal household processing of single foods or that of industrial processing. No studies have determined the effect of thermal household processing on mixed dishes. A popular consumed South African mixed dish, namely, stewed tomato and onion flavoured with parsley, was investigated by using three recipes, each using a different preparation method. The traditional recipe for the preparation of stewed tomato and onion was modified (control recipe) to contain parsley. Two other recipes (Recipe 1 and 2) were compiled based on the recipe formulation of the control recipe but differed in the preparation methods used. In Recipe 1, raw onion was added to cooked tomato and in Recipe 2, sauteed onions were added to cooked tomato.

No description available.

Tomato plants (Lycopersicon esculentum Mill.) were grown in the greenhouse and in the field during 1979 and 1980. The inflorescences were treated with gibberellin (GA4/7) and/or benzyladenine (BA). Root exudate was collected at various stages of growth and development for the estimation of the levels of cytokinins in the plant. Soluble sugars and starch were determined in inflorescences at different stages of development. Partitioning of dry matter between the different plant portions was studied to evaluate growth of tomato plants in two different conditions. The application of GA4/7 and BA to tomato inflorescences promoted the development and increased the number of flowers. These growth regulators substantially increased fruit set and yield of tomatoes in both greehouse and field experiments. Determinations of carbohydrates in inflorescences treated with growth regulators showed higher amounts of soluble sugars and starch over a considerable period of development. The level of cytokinins in root exudate was higher during early phase of vegetative growth. At the time of bud formation and anthesis, the level of cytokinins declined. The quantity of translocated cytokinins in the greenhouse was 4 to 5 times higher than under high temperatures in the field. The low levels of cytokinins were associated with poor flower development. Field grown tomato plants produced more vegetative growth and fewer inflorescences than plants in the greenhouse. Allocation of assimilates to newly developed leaves and low level of growth regulators in buds and inflorescences might contribute towards more vegetative growth but poor flowering under high temperatures.

The major objective of this project was to evaluate the feasibility of artificial neural networks (ANNs) and genetic algorithms (GAs) for modeling and optimization of food thermal processing. The specific objectives were: (1) to develop a comprehensive computer simulation program for thermal processing, (2) to apply ANNs and GAs for modeling and optimization of constant retort temperature (CRT) thermal processing and variable retort temperature (VRT) thermal processing, (3) to develop dynamic models for thermal processing using ANNs, and (4) to explore ANN-model-based analysis of critical control points for deviant thermal processes. / As a preliminary research, neural network models were successfully developed for modeling of residence time distribution (RTD) under aseptic processing conditions. The main configuration parameters of neural networks such as the number of hidden layers and their neurons, learning runs, choice of transfer functions and learning rules were optimized. / In order to provide experimental data needed for developing and testing of ANN models and GA optimization, a comprehensive finite difference computer simulation program for thermal processing was first developed in MS Visual Basic language, which could be used for simulating different thermal processes such as constant retort temperature (CRT) and variable retort temperature (VRT) thermal processing. / The second objective was focused on developing modeling and optimization methods for CRT thermal processing using ANNs and GAs. The ANN models were developed for predicting process time, average quality retention, surface cook value, final temperature difference, lethality ratio, and equivalent energy consumption. Using this optimization program, the effects of process variables on the optimal retort temperature and the maximum average quality retention were investigated. / The final part of the thesis research was focused on applying ANN methods for the analysis of critical control points (CCPs) for deviant thermal processes, one of the important steps required for developing hazard analysis of critical control points (HACCP) program. The results indicated that ANN models could be efficiently used for the analysis of CCPs of thermal processing. Such a concept can be expanded for developing an ANN based HACCP expert system for thermal processing. (Abstract shortened by UMI.)