THE DOWNES ELECTRO-THERMIC ANGIOTRIBE.

The Thermic Effect of Death

The thermic effect of death as observed on yeast is about 2 gm. calories per gram of dry substance and is therefore very small as compared with the heat produced in most of the exotherm chemical reactions. As the chemical compounds composing living matter have a very great molecular weight, the decomposition of their molecule which brings about death produces more heat than the decomposition of...

Thermic fluctuations of microtubules networks

Measuring the thermic effect of food 3

The thermic effect of food (TEF), defined as the increase in metabolic rate after ingestion of a meal, has been studied extensively, but its role in body weight regulation is controversial. We analyzed 13 1 TEF tests from a wide range of subjects ingesting meals of varying sizes and compositions. Each test lasted 6 h. Of the total 6-h TEF, 60% of the total had been measured after 3 h, 78% after...

Exercise intensity and the thermic effect of food.

This study investigated the effect of varying exercise intensity on the thermic effect of food (TEF). Sixteen lean male subjects were matched for VO2 max and randomly assigned to either a high or low intensity group for 30 min of treadmill exercise. Caloric expenditure was measured using indirect calorimetry at rest and at 30-min intervals over 3 hrs following each of three conditions: a 750-kc...

The thermic effect of food and obesity: a critical review.

This review has examined the factors that influence the thermic effect of food (TEF) by evaluating 49 studies that have compared subjects who are obese with those who are lean. Meal size, meal composition, the nature of the previous diet, insulin resistance, physical activity, and ageing influence TEF. In the studies of individuals who are obese or lean, of those who used intravenous glucose in...