The investigation of physiological polytypism and functional potentiality on human adaptability to environments

点击翻译按钮获取中文摘要

Young male adults were exposed to four illumination conditions. Their taste threshold of four common tastes and amount of saliva, electrogastrogram, time sense were measured. We also measured individual personality It was found that secretion of saliva increased under the lower illuminance condition, and sensitivity to sweet taste was increased under the lower illuminance and lower color temperature conditions. We found the effects of illumination on amount of saliva, taste threshold, and time sense were affected by the subjects' personality.To examine the physiological polytypism concerning an orthostatic intolerance as a functional potentiality, cardiovascular responses to orthostatic stress were measured before and after a 12-week physical training (30-min ergomater at 60% peak rate of oxygen uptake, 3 days a week). In the training group at supine rest condition, the stroke volume was increased and heart rate was decreased significantly, although cardiac output was not significantly … More changed. Moreover, the inter-individual difference of cardiac output was decreased, however, the inter-individual difference of stroke volume was increased. These results suggest that the development of orthostatic tolerance by the physical training could involve physiological polytypism of cardiovascular responses.In the study of-environmental adaptability, absolute measurement of cerebral functions leads to important findings. We utilized a time resolved spectroscopy using near-infrared (NIR) spectroscopy to measure absolute blood concentrations. Results showed that 1) there was a difference in blood concentrations between the right and left prefrontal areas, indicating variation in the prefrontal cortex activity. Also, 2) visual stimulation using a large screen (6.3 x 3.4 m) demonstrated that 10 different sites (5 ch each for the right and left areas) gave different responses, revealing the localization of the activity. Finally, 3) in gustatory and olfactory stimulation using chocolate, a significant difference was found in the prefrontal cortex activity according to different personality traits. Less