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1、在四名健康男性青年工人身上,多次轮换对比了不同的食盐摄入量对高温作业者的身体机能的影响、用肛温,脈搏、发汗量,盐分平衡及血液的比重与比容作为实验的指标。 2、实验结果表明:在发汗速度为900—850毫升/小时的情况下,高盐摄入量的受试者与中等摄入量的受试者比较起来,除前者的肛温略低外;其他指标无大差异。但低盐组的情况则不同,几乎每一个生理指标都有明显差异,肛温升得较高,脈搏频率增加得较多,血液有浓缩现象。这说明低盐组的盐分摄入量不够机体的需要。 3、在发汗速度为700—850毫升/小时的高温作业情况下,若食物中的食盐摄入量为12克时(即普通人的食盐摄入量),则饮料中的含盐量浓度宜略高于0.2％,而可低于0.5％。若从货物中多补充一点,则饮料中盐的浓度可减少接近0.2％,这样既可满足高温工作期间盐分的需要,又不致于因为饮料味道不好而影响水分摄入量。至于在高温工作期间完全饮白开水是不相宜的(若发汗量不多则不在此例)
1. On four healthy young male workers, the effect of different salt intake on bodily functions of high-temperature workers was compared on a number of occasions. The rectal temperature, pulse rate, sweat volume, salt balance, blood specific gravity and specific volume As an experimental indicator. The experimental results show that the subjects with high salt intake are moderately lower than those with moderate intake when the sweating rate is 900-850 ml / h. Other indicators no big difference. However, the situation in the low-salt group is different. Almost every physiological index has significant differences. The rectal temperature rises higher and the pulse rate increases more. The blood is concentrated. This shows that the low-salt group of salt intake is not enough body needs. 3, in the sweating rate of 700-850 ml / hour of high temperature operation, if the food intake of salt is 12 grams (that is, ordinary people’s salt intake), then the salt content of the beverage should be appropriate Slightly higher than 0.2%, but may be lower than 0.5%. If you add more from the goods, the concentration of salt in the beverage can be reduced by nearly 0.2%, so that it can meet the needs of salt during high temperature work, and will not affect the water intake due to poor taste of the beverage. As in the high temperature during work completely boiled water is not appropriate (if not too much sweating in this case)