70 



PHYSIOLOGY OF INDUCED HYPOTHERMIA 



2.0 

 45 



44 



43 



42 



41 



40 



39 



38 



37 



36 



35 

 u 34 

 ^33 

 ^32 

 o 3 I 



UJ 



q: 30 

 29 

 26 

 27 

 26 

 25 



CALORIES PER 

 1.8 1.6 1.4 



KILOGRAM OF DOG PER HOUR 

 1.2 1.0 0.8 0.6 0.4 0.2 



45 

 44 

 43 

 42 

 4 I 



38^ 



36E 

 35- 

 34[iJ 

 33 _j 

 32? 



30^^ 



29 



28 



27 



26 



25 



Fig. 7. — Cooling curve and heat production values for different body temperatures, graphed 

 as bars, for Dog 396 evidencing (a) retention of non-shivering heat producing ability and (b) 

 a definitely raised threshold (lower body temperature) for activating the heat elaborating 

 process. 



(lower body temperature) activation threshold. Each is superimposed upon and en- 

 tirely independent of basal energy metabolism. The site of elaboration of shivering 

 heat is known to be in striated muscle but it is important to remember that muscular 

 contraction of a specialized type is specifically utilized for this purpose. The site 

 of the elaboration of non-shivering heat production is not known but this informa- 

 tion as well as an insight into the mechanism of its elal)oration should be forth- 

 coming from preparations of the type described. 



OBSERVATIONS ON THE EFFECT OF HYPOTHERMIA ON 

 MISCELLANEOUS ORGANS 



The program for determining the effects of thermal varial^les on individual organs 

 and/or systems in the unanesthetized poikilothermic dog has not progressed beyond 

 an orientation stage. Accordingly, statements made below are entirely preliminary 

 in scope. 



