With the use of a thermocouple and mirror galvanometer, calibrated before the experiment and after each test, it was found that the normal temperature in the esophagus is 0.1-0.4 C higher than in the oral cavity, the temperature in the duodenum is somewhat less than in the stomach, but higher with cholecystitis, duodenitis or gastritis, the temperature in the normal stomach equals or is somewhat higher than in the esophagus, and that the temperature of distended stomachs frequently is lower than in the esophagus. It was found that hot water is retained in the stomach longer than cold water, and that both hot and cold water are allowed to pass into the duodenum when the water temperature becomes approximately equal to that of the surrounding organs

Batinkov, Y. L.

English

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NASA TECHNICAL MEMORANDUM
	 NASA TM-75515
}	 EFFECTS OF THE INGESTION OF COLD AND HOT WATER ON THE
COURSE OF THERMAL CHANGES IN THE STOMACH AND INTESTINE
Ye, L, 3atinkov
k:	 Translation of "Vliyaniye priyema kholodnoy i goryachey vody
no dinamiku izmeneniya temperatury v zheludke i kishechnike."
Fiziologicheskiy Zhurnal SSSR, Vol. 27, No. 1. 1939, pp. 108-114
r;
(RASA-TM-75515) EFFECTS OP INGESTION OF	 N80-16728
COLD AND HOT HATER ON THE COARSE OF THERMAL
CHARGES TN THE, STOMACH AND INTESTINE
("National Aeronautics and Space	 Dnclas
Administration) 12 p HC A02/M? A01 CSCL 06P G3/52 47055
REC EiVfo.
c . ACC Q
NATIONAL AERONAUTICS AND SPACE ADMINISTRATION
WASHINGTON, D.C. 20546	 SEPTEMBER 1979
A _
,F
f
•1
j	 EFFECTS OF THE-INGESTION OF COLD AND HOT WATER ON THE
COURSE OF THERMAL CHANGES IN THE STOMACH AND INTESTINE
s
Ye. L. 6atinkov
let Medical Clinic, Crimean Medical Institute imeni Stalin
f	 There are comparatively few temperature measurement data of the 108*
'r
	 internal organs, but the course of•temperature changes in the internal
'
	
	 organs as a result of the ingestion of food of various temperatures
has been studied still less.
In 1882, Rozdayevskiy measured the temperature in the stomach
through a fistula. According to the data of..this author, the tem-
perature in an empty stomach is 36.60 . Shaverin inserted a thera
mometer into the stomach cavity through a fistula and applied a
heater or ice to the abdomen. In this case, the author did not ob-
serve particular changes in stomach temperature. According to his
data, thermal stimuli do not affect acidity, but they affect stomach
secretions. Veselkin inserted a thermocouple through a fistula, to
t
measure the temperature of the stomach According to the data of the
author, the temperature of the esophagus proved to be equal or close
to the temperature of the rectum.
Recently, Vereshchagin studied the course of temperature changes
in various organs, as a result of local exposure to heat, by means of
a thermocouple. The author concluded that the temperature becomes
highest in active organs (glands, muscles) and that in remote (from
the point heated) organs, the temperature rises, due to the influx
of heated blood.
We have been interested primarily in the question of how the
'	 temperature in the stomach changes, due to the temperature of ingest-
* Numbers in the margin indicate pagination in the foreign text.
A4 1
ed food, and how the ingestion of food of a given temperature is
reflected in the opening of the pylorus t
 as well as in how the tem--
i
perature changes in the duodenum in this case.
We used a thermocouple with a mirror galvanometer to study this
	
I.
question. Except for the sensitive part of the junctions, the thermo-
couple leads were enclosed in a thin 4 millimeter rubber tube, which
could be inserted easily into the stomach or into the duodenum. The
principles of the corresponding equipment have been described by
Vereshchagin and Veselkin and, therefore, it is superfluous to pre-
sent a detailed description of the equipment here. The thermocouple
was tested repeatedly beforehand, byrhmeans of fine chemical thermom-
eters, to establish the limits of its sensitivity. Our experience, 	 9
however, was convincing that a previously established scale could not
be used constantly. In view of-the high sensitivity of the thermo-
couple, unnoticeable causes sometimes can have an effect. In order
to avoid unforeseen errors for which it is difficult to account, in
our studies, we established and tested the temperature scale in each
case before and after the test.
The temperature of the esophagus, stomach, duodenum and large
intestine of people was measured on an empty stomach. Based on our
studies, we could determine that the temperature in the esophagus
is somewhat higher than in the oral cavity, and the stomach tempera.,
tune is somewhat higher than that of the esophagus. Here, the
temperature in the esophagus becomes constant upon introduction of
the thermocouple to a depth of approximately 18 cm (from the teeth);
after this, it remains unchanged to a depth of approximately 45 cm.
As soon as the sensitive tip of the thermocvuple passed through the
esophagus (45 cm), an insignificant increase in temperature was found
at once. We obtained similar data during removal of the thereto--
couple from the stomach. At each point in the esophagus and in the 109
stomach, the change was made over a more or less extended time (in
5-15 minutes), to guarantee measurement accuracy. The entire
2
iI
procedure presented no difficulties to the test subject, since it
was carried out on people already accustomed to Antroouction of a
thin probe. As an illustration, I present three examples of esoph
ageal temperature changes.
TABLE 1. TEMPERATURE CHANGES DURING INTRODUCTION OF
THERMOCOUPLE TO VARIOUS DEPTHS AND DURING THERMOCOUPLE REMOVAL
Depth in cm 10 18 20 30 40 45
38.201
50
Temperature 37.60
115
38.0° 38.1
0
38.1° 38.10 38.1 0 33.2°
Removal from Aeih(Depth " .lin- 6q)—t --'	 50 40 30 20 18. 15 10Temperature
	 37.811 38.Q° 38.00 08,00 38.00 37.80 38.40
As is evident from the figures presented, the temperature
difference between the stomach and the esophagus is small. How-
ever, for the visceral organs not subjected to the effects of ex-
ternal factors, these small temperature differences are important to
the understanding of the physiology and, perhaps, the pathology of
C	 '
the organs named. In the stomach, as a rule, the temperature is 0.05-
1	 0.20 higher than in the esophagus and 0.05-0.5 0 higher in the esopha-
gus than in the oral cavity. On the other hand, in some cases, upon
penetration of the thermocouple into the stomach (45-48 cm), the
z.
temperature decreases. It seems to us that this results exclusively
in those cases, when there is distension and prolapse of.the stomach,
with a decrease in its tone, because of which the sensitive part of
the thermocouple can temporarily not be in contact with the stomach
wall.
To answer the question as to how the stomach reacts to the inges-
tion of food of different temperatures, we introduced the thermocouple
into the stomach to a depth of 45-50 cm, and the temperature of the
latter was determined. After this, the test subject was allowed to
drink (on top of the thermocouple probe) 200-300 cm  of water at a
specific temperature. The change of temperature in the stomach as
3
6°
,
1 c
CHAS M1 Braum AIM
^': gam: -^9MilA	 > . .
Time iri minutes
25 0,5 1	 2	 3	 4	 6	 6	 7	 8
Temperature
TAMM 2 1
Lo	 ^.
1 36,60 37,80 55,00 300
3 36.40 37,80
 22,0° 300
4 1 36.2° 37.5° 22,00
 $00
7 33.50
 37,60
 62.00 250
21 36.00 36,80 22.0° 250
13 36,10 38,2° 48.0° 250
10 35.00 37,5" 22,50 250
11 36.10 37.50 57.00 250
17 36.20 37,40 21.0° 300
15 36,50 36.00 65.00 300
16 36,3° 38,00 11.0° 250
Flt
TABU
>y Ttaim eyed after drinking
inwater,	 minutes
42 Q w
•^+ 1	 2 3 4 5 6 1 7 3
• Temperature
36,40 37.90 37.30 56° 250 37,30 37.30 37,50 37;30 37.3` 37.3 0 38,9 1' 3%,901
36,5° 37,1j° 38.20 50° 250 38.20 38.20 38.70 30,50 39,5° 39,5° 39,Y'
36,60 38.40 38,00 180 250 3F.00 31,2° 34,00 34.9° 34.2° 34,5° 36.40
36,50 37,5° 580 250 37,50 37,5° 38,0° 38,6° 38,80 38,50 31,8°
36.60 37,60 37,40 250 250 37,45° 37.450 36,00 35,50
1
35,5"
[Translator's note: commas in tabulated figures are
equivalent to.Aecimal points.]
4
Temperature
3°
90
30
,1°
31.6°
38.2-
^r
TAM
Time in minutes
_ 1
g 10 11	 12 18 14 15 11 20 22 25 30 35	 36 40
45
1
4
34
	 ea
Time elapsed after drinking water, in minutes
12	 13	 14	 15	 16 ( 18	 20	 22	 26	 27	 30
i g
	 10	 11	 I	 1
Temperature
( 3jxi 3) , g° 39,80 	39,7° 3),6°	 3Q,D° 31,7°	 37,40 x/.10
 37,30 37.00'
39,60' 39,50 39,2` 39,11, 38,70	 38,6° 38,20	38.20	 39.0° X7,5°31,8°I
37,0 = 37.5°	 38,00
31,7 1' 38.00 37,70 37.50
3;,1so 35.801 36,60 	 37,00	 37.4°
5
`^	 t
.I
k ,
a result of the water drunk was noted simultaneously. In some cases,
only hot or cold water was given and• in others, water at one tem-
perature and another in turn. The second portion of water was given.
when the temperature in the stomach returned to the initial value.
Examples of such studies are presented in Table 2.
It is seen from Table 2 that the ingestion of hot water• as a
rule• raises the stomach temperature. However, the stomach tem-
	
. j	 perature never reaches the temperature of the water ingested, remain-
	
j^j 	ing 7-160
 lower, immediately after ingestion of the water. With thei
sensitive pair!i of the thermocouple left at a depth of 30 cm in the
esophagus and with hot water (60 0) given, we obtained a mjximum tem-
:3.
perature reduction in the esophagus of a total of 6°. It is diffi-
cult to think that• with its further passage below a depth of 30 cm,
where the temperature was measured, to the stomach• the water:could
have lost 16-6-10°, by means of heat transfer. Therefore, it must
`.
	
	
be thought that the stomach in response to the thermal stimulus
immediately begins to secrete, apparently, mainly mucus, by which
such a rapid reduction of temperature in it is achieved. This is
I
fu-
consistent with the data of I.P. Pavlov, Soldyreff and Mahlo, who
a.
	
	 saw the secretion of mucus upon stimulation of the,stomach mucosa. 1112
It is of interest to note that the stomach temperature of persons
suffering from stomach diseases (ulcers, gastritis) does not become
as high after drinking hot water as that of persons with a healthy
	
t	 stomach. Besides, the temperature reduction initially is faster inf
	
k	 sick stomachs than in healthy ones. However, in healthy stomachs,
the time interval from the start of drinking to recovery of the
initial temperature usually is shorter than in sick stomachs. In
general, after drinking hot water, the stomach temperature returns
to the initial point in 7-40 minutes. Upon expiration of this inter-
val of time, the stomach temperature even is somewhat reduced from
the initial one (by 0.05-9.40 ). This reduction:-lasts 12-20 minutes,
after which the temperature usually returns to the initial point.
The rate of the stomach temperature decrease after drinking hot water,
6
K
as we succeeded inr;noting, somehow depends on the practice of the
test subject of ingesting food of a given temperature. In persons
accustomed to the ingestion of high temperature food, in the stomach,
the latter immediately produces the maximum increase and, then, de--
creases faster. However, final equalization of the temperature
(return to the initial temperature) occurs slowly in this-category
of persons. With introduction into the stomach of low temperature
(11-23°) water, immediately after drinking, we obtained a higher
temperature in the stomach than the temperature of the water ingested.
On the cverage, the temperature in the stomach in these tests did nbt
drop below 18.3°, i.e., the stomach, owing to its secretion and heat
conductivity, can immediately raise the temperature of the cold wa
ter (in any case t at places of its contact with the stomach wail)
f
	
	 by 4.8-40 . In this case, we could note that, in persons accustomed
to cold food and drink, the maximum cooling in the stomach occurs
immediately or soon after drinking and, in test subjects accustomed
to hot water, the lowest stomach temperature occurs after 2-5 minutes.
We performed the next series of tests, in order to determine the
effect of high and low temperatures from the stomach to the duodenum.
In order to be able to decide on theg 	 ppasse a of the therrrocou le into
1
the duodenum and, also, at the same time, to be able to study the
function of the duodenum and the organs adjacent to its we fastened
a rubber barrier tube to the base of the sensitive portion of the
thermocouple and, above the point of attachment, in the barrier rubber,
we cut several openings (apertures). The two rubber tubes connected
in this manner (thermocouple and barrier tube, with one metallic tip)
r
`	 is easily inserted into the duodenum. The duodenal temperature
i
	
	
usually is a little below that of the stomach, Ly 0.05-A.3° on the
average. Besides, we note that, in duodenitis and cholecystitis,
the duodenal temperature is somewhat higher than normal, for example,
38-38.20 instead of 37-37.9°. The temperature changes in the duo-
denum after the ingestion of hot or cold water are seen from Table 3,
7
If
It is evident from the table that, after drinking hot water$
the duodenal temperature usually does not change for a certain period
of time, and that this interval is variable for all test subjects.
After the':time interval indicatedg the duodenal temperature gradually
begins to rise. However. this rise never reaches such high figures
as occurred in the stomach. The maximum duodenal temperature increase
in our cases was 2.50 . The duodenal temperature increase is found	 113
in the first 7 minutes from the time of ingestion of water into the
stomach. The time interval of the elevated duodenal temperature is
shorter than in the stomach. The maximum reaches 22 minutes. After
this, the duodenal temperature begins to decrease gradually, and it
reaches a temperature 0.05-0.40 below the initial temperature, so
that, after 10-20 minutes. it again returns to normal. The latter
phenomenon evidently is associated with the trunafer of the contents
to the next section of the intestines.
Ingested cold water appears in the duodenum after 2-3 minutes.
The duodenal temperature reduction is somewhat more substantial (40)
than the increase after hot water. In our cases, the low temperature
remained in the duodenum for 14-18 minutes. It turns out that cold
water appears to pass through the pylorus faster than hot. The 	 j
duodenum evidently reacts strongly to a cold stimulus t and the se-
cretion (of the liver, pancreas and duodenum) entering it rapidly
equalizes tho temperature of the cold contents entering from the
stomach.
With the aid of the abovementioned barrier tube, we also suc--
-cessfully established that the penetration of hot water into the
duodenum strongly inhibited the secretion of bile. In some cases
after the ingestion of hot water, bile was not secreted at all for
30 minutes or more and, more than that, after the ingestion of cold
water, the cessation of bile secretion lasted only 5-8 minutes.
This is consistent with the tests of Sorokin, who was convinced
that the application of a warm lump of mud at 40-42 0 to the region
8
i^
iof the liver considerably decreases bile secretion. Glikson, from
the laboratory of I.P. Razenkov, after applying radiant energy to
the neck region of dogs (the remaining part was carefully covered),
	 i
also could be persuaded that the pancreas secretion increases in
this-case.
Conclusions
1. The temperature in the esophagus is 0.1-0.4° higher than in
the oral cavity.
2. The temperature in the duodenum is somewhat lower than in
the stomach, by 0.05-0.4°. In cholecystitis and duodenitis, the
duodenal temperature is 0.15-0.30 higher than in the stomach. In
gastritis, the stomach temperature increases by 0.5-1.50.
3. Hot water is retained longer in the stomach than cold. Both
hot and cold water are passed into the duodenum, when the water tem-
perature becomes more or less near the temperature of the surround-
ing organs.
4. In normal stomachs, the temperature equals or is 0.05-0.3°
higher than that in the esophagus. In distended stomachs, the tem-
perature frequently is 0.05-0.2° lower than in the esophagus.
9
REFERENCES
1. Anisimov and Qul l nitskiy, Tor. Arkhiv 14/2, (1936).
2. Babskiy, Ye.B.. Trudy In- a to izucheni u erotossionallnykh
bol•zn• (Proceed ngs, Institute for th*.StUdy of cups onal
Diseases , I.P. Raz•nkov (ed). issue 1. 1934.
3. Babskiy. Ys.B, and A.Kh. Petracheyev, Ibid..
4. Batinkov, YseL., TrudX Smolonsko o obshchestvo estestvois ta-
tole i vrache [Proceedings, 	 Society of Naturalists
and Physicians), vol. 3, part 2. 1929.
5. Boldyreff. W.N.. Aort a mode Scand. 89. 1-14 (1936).
6. Eydinova. M.Yo., Trud In-tor o izuch,prof. bolezn. [Proceed-
ings, institut* for theStudy of ccupat onal D "oases), issue
It 1934.
7. Olikson. E.B.. Arkh. biol. nauk 39/3, (1935).
S. Kul'bin. N.I., V_r_oah- 36. 991 (1894).
9. Mahlo, A., Dtsch. mod. Wschr. 1. 96-97 (1936).
10. Marshok, M.Ye. and N.Yu. Vereshchogin, Arkhiv biol. nauk 34/3.
(1935).
11. Rodzayevskiy. D.K.. Voyen.-mod. zhurnal. (May-Nov 1882).
12, Shaverin, Zhurnal dlya usovorsh. vrachey S. (1928).
13. Shevelyukhin, D.A.. Trudy , In-tor po izuch. prof. bolezn. (Pro-
ceedings, Institute for the Study of ccupat ona Diseases],
issue I t 1934.
14. Sorokin. O.Ye., Klinicheskaya meditsina 5. (1927).
15. Vereshcho8in. N.Yu.. Arkh. biol. nauk 39/3, (1935).
16. Veselkin. N.V.. Dissertation, St. Petersburg, 1913.
17. Westphal, Dtsch. Arch. f. klin. Mod. 114, 327 (undated).
10


Effects of ingestion of cold and hot water on the course of thermal changes in the stomach and intestine

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