Qualitative and quantitative characterization of the thermal grill
Qualitative and quantitative characterization of the thermal grill
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DOI：
10.1016/j.pain.2005.03.026
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发表时间：
2005-07-01
期刊：
影响因子：
7.4
通讯作者：
Yaksh, TL
中科院分区：
文献类型：
--
作者：
Leung, AY;Wallace, MS;Yaksh, TL
同时在皮肤上施加空间相邻的无害化的冷热刺激会引起一种特殊的感觉，被称为“热烤架错觉”。为了验证热烤架作为一种研究工具，这个两阶段的研究定性地描述了这种特殊的感觉，并进一步定量地建立了两个不同时间点最强烈/最有害的热烤架刺激的温度匹配。试验温度组合(T)分别为：18/18、42/42、18/42、20/20、40/40、20/40、22/22、38/38、22/38、24/24、36/36、24/36。没有受试者在单一温度组合下报告疼痛。然而，在所有测试的混合温度组合中，热与疼痛和灼烧感有关。与22/38和24/36相比，20/40和18/42的疼痛VAS评分显著升高(P
Concurrent applications to the skin of spatially adjacent bands of innocuous warm and cool stimuli would elicit a peculiar sensation, known as the 'thermal grill illusion'. To validate the thermal grill as a research tool, this two-phase study qualitatively characterizes this peculiar sensation and further quantitatively establishes the temperature matching of the most intense/noxious thermal grill stimulations at two different time points. The temperature combinations (T) tested were: 18/18, 42/42, 18/42, 20/20, 40/40, 20/40, 22/22 38/38, 22/38, 24/24, 36/36 and 24/36. None of the subjects reported pain with single temperature combinations. However, hot associated with pain and burning sensations were reported in all mixed temperature combinations tested. The VAS scores for pain were significantly elevated for 20/40 and 18/42 in comparison to 22/38 and 24/36 (P