Why is 37 degrees a perfect temperature to enjoy a Coke?


Our body has an optimum temperature of 37 degrees for the functioning of digestive enzymes. The temperature of cold soft drinks is much less than 37, sometimes quite close to 0. This will put stress on the digestive system, digesting less food.

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Digestive enzyme
Digestive enzymes are enzymes that break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption by the body. Digestive enzymes are found in the digestive tracts of animals (including humans) and in the traps of carnivorous plants, where they aid in the digestion of food, as well as inside cells, especially in their lysosomes, where they function to maintain cellular survival. Digestive enzymes are diverse and are found in the saliva secreted by the salivary glands, in the stomach secreted by cells lining the stomach, in the pancreatic juice secreted by pancreatic exocrine cells, and in the intestinal (small and large) secretions, or as part of the lining of the gastrointestinal tract. Digestive enzymes are classified based on their target substrates: In the human digestive system, the main sites of digestion are the oral cavity, the stomach, and the small intestine. Digestive enzymes are secreted by different exocrine glands including: Complex food substances that are taken by animals and humans must be broken down into simple, soluble, and diffusible substances before they can be absorbed. In the oral cavity, salivary glands secrete an array of enzymes and substances that aid in digestion and also disinfection. They include the following: Potassium bicarbonate (KHCO3): The major role of bicarbonate is to neutralize acidity mainly in an attempt to preserve the dentin and tooth enamel and also to neutralize bacterial toxins. Bicarbonate also prevents acid damage to the esophageal lining before food enters the stomach. Of note is the diversity of the salivary glands. There are two types of salivary glands: In addition, all salivary secretions are hypotonic with respect to the plasma concentration. This is because the duct cells of salivary cells are impermeable to water, yet there is a continuous abstraction of electrolytes such as sodium (Na) and potassium (K) from the initially secreted juice, causing it to be very dilute (hypotonic) by the time it is released into the mouth. The enzymes that are secreted in the stomach are called gastric enzymes. The stomach plays a major role in digestion, both in a mechanical sense by mixing and crushing the food, and also in an enzymatic sense, by digesting it. The following are the enzymes produced by the stomach and their respective function: Of note is the division of function between the cells covering the stomach. There are four types of cells in the stomach: Secretion by the previous cells is controlled by the enteric nervous system. Distention in the stomach or innervation by the vagus nerve (via the parasympathetic division of the autonomic nervous system) activates the ENS, in turn leading to the release of acetylcholine. Once present, acetylcholine activates G cells and parietal cells. Pancreas is both an endocrine and an exocrine gland, in that it functions to produce endocrinic hormones released into the circulatory system (such as insulin, and glucagon), to control glucose metabolism, and also to secrete digestive/exocrinic pancreatic juice, which is secreted eventually via the pancreatic duct into duodenum. Digestive or exocrine function of pancreas is as significant to the maintenance of health as its endocrine function. Two population of cells in the pancreatic parenchyma make up its digestive enzymes: Pancreatic juice, composed of the secretions of both ductal and acinar cells, is made up of the following digestive enzymes: Pancreas's exocrine function owes part of its immaculate function to bio-feedback mechanisms controlling secretion of its juice. The following significant pancreatic bio-feedback mechanisms are essential to the maintenance of pancreatic juice balance/production: The small intestine is traditionally divided into three anatomic sections defined from their distance from the pyloric sphincter: The following enzymes/hormones are produced in the duodenum: Throughout the lining of the small intestine there are numerous "brush border" enzymes whose function is to further cleave the already-broken-down products of digestion into absorbable particles. Some of these enzymes include: The colon is the main reservoir for feces (mainly in rectum) before defecation. It is also where the liquid stool becomes solid, by losing its water, and electrolytes. The colon also actively secretes bicarbonate and potassium, which explains why severe diarrhea can cause metabolic acidosis as well as hypokalemia. The colon also houses symbiotic bacteria that produce vitamin by-products and are essential to the human health and homeostasis. M: DIG anat (t, g, p)/phys/devp/enzy noco/cong/tumr, sysi/epon proc, drug (A2A/2B/3/4/5/6/7/14/16), blte

Digestion is the mechanical and chemical breakdown of food into smaller components that are more easily absorbed into a blood stream, for instance. Digestion is a form of catabolism: a breakdown of large food molecules to smaller ones. When food enters the mouth, digestion of the food starts by the action of mastication, a form of mechanical digestion, and the wetting contact of saliva. Saliva, a liquid secreted by the salivary glands, contains salivary amylase, an enzyme which starts the digestion of starch in the food. After undergoing mastication and starch digestion, the food will be in the form of a small, round slurry mass called a bolus. It will then travel down the esophagus and into the stomach by the action of peristalsis. Gastric juice in the stomach starts protein digestion. Gastric juice mainly contains hydrochloric acid and pepsin. As these two chemicals may damage the stomach wall, mucus is secreted by the stomach, providing a slimy layer that acts as a shield against the damaging effects of the chemicals. At the same time protein digestion is occurring, mechanical mixing occurs by peristalsis, which are waves of muscular contractions that move along the stomach wall. This allows the mass of food to further mix with the digestive enzymes. After some time (typically 1-2 hours in humans, 4–6 hours in dogs, 3-4 hours in house cats)][, the resulting thick liquid is called chyme. When the pyloric sphincter valve opens, chyme enters the duodenum where it mixes with digestive enzymes from the pancreas, and then passes through the small intestine, in which digestion continues. When the chyme is fully digested, it is absorbed into the blood. 95% of absorption of nutrients occurs in the small intestine. Water and minerals are reabsorbed back into the blood in the colon (large intestine) where the pH is slightly acidic about 5.6 ~ 6.9. Some vitamins, such as biotin and vitamin K (K2MK7) produced by bacteria in the colon are also absorbed into the blood in the colon. Waste material is eliminated from the rectum during defecation. Digestive systems take many forms. There is a fundamental distinction between internal and external digestion. External digestion is more primitive, and most fungi still rely on it. In this process, enzymes are secreted into the environment surrounding the organism, where they break down an organic material, and some of the products diffuse back to the organism. Later, animals form a tube in which internal digestion occurs, which is more efficient because more of the broken down products can be captured, and the internal chemical environment can be more efficiently controlled. Some organisms, including nearly all spiders, simply secrete biotoxins and digestive chemicals (e.g., enzymes) into the extracellular environment prior to ingestion of the consequent "soup". In others, once potential nutrients or food is inside the organism, digestion can be conducted to a vesicle or a sac-like structure, through a tube, or through several specialized organs aimed at making the absorption of nutrients more efficient. Bacteria use several systems to obtain nutrients from other organisms in the environments. In a channel transupport system, several proteins form a contiguous channel traversing the inner and outer membranes of the bacteria. It is a simple system, which consists of only three protein subunits: the ABC protein, membrane fusion protein (MFP), and outer membrane protein (OMP)][. This secretion system transports various molecules, from ions, drugs, to proteins of various sizes (20 - 900 kDa). The molecules secreted vary in size from the small Escherichia coli peptide colicin V, (10 kDa) to the Pseudomonas fluorescens cell adhesion protein LapA of 900 kDa. One molecular syringe is used through which a bacterium (e.g. certain types of Salmonella, Shigella, Yersinia) can inject nutrients into protist cells. One such mechanism was first discovered in Y. pestis and showed that toxins could be injected directly from the bacterial cytoplasm into the cytoplasm of its host's cells rather than simply be secreted into the extracellular medium. The conjugation machinery of some bacteria (and archaeal flagella) is capable of transporting both DNA and proteins. It was discovered in Agrobacterium tumefaciens, which uses this system to introduce the Ti plasmid and proteins into the host, which develops the crown gall (tumor). The VirB complex of Agrobacterium tumefaciens is the prototypic system. The nitrogen fixing Rhizobia are an interesting case, wherein conjugative elements naturally engage in inter-kingdom conjugation. Such elements as the Agrobacterium Ti or Ri plasmids contain elements that can transfer to plant cells. Transferred genes enter the plant cell nucleus and effectively transform the plant cells into factories for the production of opines, which the bacteria use as carbon and energy sources. Infected plant cells form crown gall or root tumors. The Ti and Ri plasmids are thus endosymbionts of the bacteria, which are in turn endosymbionts (or parasites) of the infected plant. The Ti and Ri plasmids are themselves conjugative. Ti and Ri transfer between bacteria uses an independent system (the tra, or transfer, operon) from that for inter-kingdom transfer (the vir, or virulence, operon). Such transfer creates virulent strains from previously avirulent Agrobacteria. In addition to the use of the multiprotein complexes listed above, Gram-negative bacteria possess another method for release of material: the formation of outer membrane vesicles. Portions of the outer membrane pinch off, forming spherical structures made of a lipid bilayer enclosing periplasmic materials. Vesicles from a number of bacterial species have been found to contain virulence factors, some have immunomodulatory effects, and some can directly adhere to and intoxicate host cells. While release of vesicles has been demonstrated as a general response to stress conditions, the process of loading cargo proteins seems to be selective. The gastrovascular cavity functions as a stomach in both digestion and the distribution of nutrients to all parts of the body. Extracellular digestion takes place within this central cavity, which is lined with the gastrodermis, the internal layer of epithelium. This cavity has only one opening to the outside that functions as both a mouth and an anus: waste and undigested matter is excreted through the mouth/anus, which can be described as an incomplete gut. In a plant such as the Venus Flytrap that can make its own food through photosynthesis, it does not eat and digest its prey for the traditional objectives of harvesting energy and carbon, but mines prey primarily for essential nutrients (nitrogen and phosphorus in particular) that are in short supply in its boggy, acidic habitat. A phagosome is a vacuole formed around a particle absorbed by phagocytosis. The vacuole is formed by the fusion of the cell membrane around the particle. A phagosome is a cellular compartment in which pathogenic microorganisms can be killed and digested. Phagosomes fuse with lysosomes in their maturation process, forming phagolysosomes. In humans, Entamoeba histolytica can phagocytose red blood cells. To aid in the digestion of their food animals evolved organs such as beaks, tongues, teeth, a crop, gizzard, and others. Birds have bony beaks that are specialised according to the bird's ecological niche. For example, macaws primarily eat seeds, nuts, and fruit, using their impressive beaks to open even the toughest seed. First they scratch a thin line with the sharp point of the beak, then they shear the seed open with the sides of the beak. The mouth of the squid is equipped with a sharp horny beak mainly made of cross-linked proteins. It is used to kill and tear prey into manageable pieces. The beak is very robust, but does not contain any minerals, unlike the teeth and jaws of many other organisms, including marine species. The beak is the only indigestible part of the squid. The tongue is skeletal muscle on the floor of the mouth that manipulates food for chewing (mastication) and swallowing (deglutition). It is sensitive and kept moist by saliva. The underside of the tongue is covered with a smooth mucous membrane. The tongue also has a touch sense for locating and positioning food particles that require further chewing. The tongue is utilized to roll food particles into a bolus before being transported down the esophagus through peristalsis. The sublingual region underneath the front of the tongue is a location where the oral mucosa is very thin, and underlain by a plexus of veins. This is an ideal location for introducing certain medications to the body. The sublingual route takes advantage of the highly vascular quality of the oral cavity, and allows for the speedy application of medication into the cardiovascular system, bypassing the gastrointestinal tract. Teeth (singular tooth) are small whitish structures found in the jaws (or mouths) of many vertebrates that are used to tear, scrape, milk and chew food. Teeth are not made of bone, but rather of tissues of varying density and hardness. The shape of an animal's teeth is related to its diet. For example, plant matter is hard to digest, so herbivores have many molars for chewing. The teeth of carnivores are shaped to kill and tear meat, using specially shaped canine teeth. Herbivores' teeth are made for grinding food materials, in this case, plant parts. A crop, or croup, is a thin-walled expanded portion of the alimentary tract used for the storage of food prior to digestion. In some birds it is an expanded, muscular pouch near the gullet or throat. In adult doves and pigeons, the crop can produce crop milk to feed newly hatched birds. Certain insects may have a crop or enlarged esophagus. Herbivores have evolved cecums (or an abomasum in the case of ruminants). Ruminants have a fore-stomach with four chambers. These are the rumen, reticulum, omasum, and abomasum. In the first two chambers, the rumen and the reticulum, the food is mixed with saliva and separates into layers of solid and liquid material. Solids clump together to form the cud (or bolus). The cud is then regurgitated, chewed slowly to completely mix it with saliva and to break down the particle size. Fibre, especially cellulose and hemi-cellulose, is primarily broken down into the volatile fatty acids, acetic acid, propionic acid and butyric acid in these chambers (the reticulo-rumen) by microbes: (bacteria, protozoa, and fungi). In the omasum, water and many of the inorganic mineral elements are absorbed into the blood stream. The abomasum is the fourth and final stomach compartment in ruminants. It is a close equivalent of a monogastric stomach (e.g., those in humans or pigs), and digesta is processed here in much the same way. It serves primarily as a site for acid hydrolysis of microbial and dietary protein, preparing these protein sources for further digestion and absorption in the small intestine. Digesta is finally moved into the small intestine, where the digestion and absorption of nutrients occurs. Microbes produced in the reticulo-rumen are also digested in the small intestine. Regurgitation has been mentioned above under abomasum and crop, referring to crop milk, a secretion from the lining of the crop of pigeons and doves with which the parents feed their young by regurgitation. Many sharks have the ability to turn their stomachs inside out and evert it out of their mouths in order to get rid of unwanted contents (perhaps developed as a way to reduce exposure to toxins). Other animals, such as rabbits and rodents, practise coprophagia behaviours - eating specialised faeces in order to re-digest food, especially in the case of roughage. Capybara, rabbits, hamsters and other related species do not have a complex digestive system as do, for example, ruminants. Instead they extract more nutrition from grass by giving their food a second pass through the gut. Soft faecal pellets of partially digested food are excreted and generally consumed immediately. They also produce normal droppings, which are not eaten. Young elephants, pandas, koalas, and hippos eat the faeces of their mother, probably to obtain the bacteria required to properly digest vegetation. When they are born, their intestines do not contain these bacteria (they are completely sterile). Without them, they would be unable to get any nutritional value from many plant components. An earthworm's digestive system consists of a mouth, pharynx, esophagus, crop, gizzard, and intestine. The mouth is surrounded by strong lips, which act like a hand to grab pieces of dead grass, leaves, and weeds, with bits of soil to help chew. The lips break the food down into smaller pieces. In the pharynx, the food is lubricated by mucus secretions for easier passage. The esophagus adds calcium carbonate to neutralize the acids formed by food matter decay. Temporary storage occurs in the crop where food and calcium carbonate are mixed. The powerful muscles of the gizzard churn and mix the mass of food and dirt. When the churning is complete, the glands in the walls of the gizzard add enzymes to the thick paste, which helps chemically breakdown the organic matter. By peristalsis, the mixture is sent to the intestine where friendly bacteria continue chemical breakdown. This releases carbohydrates, protein, fat, and various vitamins and minerals for absorption into the body. In most vertebrates, digestion is a multistage process in the digestive system, starting from ingestion of raw materials, most often other organisms. Ingestion usually involves some type of mechanical and chemical processing. Digestion is separated into four steps: Underlying the process is muscle movement throughout the system through swallowing and peristalsis. Each step in digestion requires energy, and thus imposes an "overhead charge" on the energy made available from absorbed substances. Differences in that overhead cost are important influences on lifestyle, behavior, and even physical structures. Examples may be seen in humans, who differ considerably from other hominids (lack of hair, smaller jaws and musculature, different dentition, length of intestines, cooking, etc.). The major part of digestion takes place in the small intestine. The large intestine primarily serves as a site for fermentation of indigestible matter by gut bacteria and for resorption of water from digests before excretion. In mammals, preparation for digestion begins with the cephalic phase in which saliva is produced in the mouth and digestive enzymes are produced in the stomach. Mechanical and chemical digestion begin in the mouth where food is chewed, and mixed with saliva to begin enzymatic processing of starches. The stomach continues to break food down mechanically and chemically through churning and mixing with both acids and enzymes. Absorption occurs in the stomach and gastrointestinal tract, and the process finishes with defecation. The whole digestive system is around 9 meters long. In a healthy human adult this process can take between 24 and 72 hours. Food digestion physiology varies between individuals and upon other factors such as the characteristics of the food and size of the meal. In humans, digestion begins in the Mouth, otherwise known as the "Buccal Cavity", where food is chewed. Saliva is secreted in large amounts (1-1.5 litres/day) by three pairs of exocrine salivary glands (parotid, submandibular, and sublingual) in the oral cavity, and is mixed with the chewed food by the tongue. Saliva cleans the oral cavity, moistens the food, and contains digestive enzymes such as salivary amylase, which aids in the chemical breakdown of polysaccharides such as starch into disaccharides such as maltose. It also contains mucus, a glycoprotein that helps soften the food and form it into a bolus. An additional enzyme, lingual lipase, hydrolyzes long-chain triglycerides into partial glycerides and free fatty acids. Swallowing transports the chewed food into the esophagus, passing through the oropharynx and hypopharynx. The mechanism for swallowing is coordinated by the swallowing center in the medulla oblongata and pons. The reflex is initiated by touch receptors in the pharynx as the bolus of food is pushed to the back of the mouth. The pharynx is the part of the neck and throat situated behind the mouth and nasal cavity, and cranial, or superior, to the esophagus. It is part of the digestive system and respiratory system. Because both food and air pass through the pharynx, a flap of connective tissue, the epiglottis closes over the trachea when food is swallowed to prevent choking or asphyxiation. The oropharynx is that part of the pharynx behind the oral cavity. It is lined with stratified squamous epithelium. The nasopharynx lies behind the nasal cavity and like the nasal passages is lined with ciliated columnar pseudostratified epithelium. Like the oropharynx above it the hypopharynx (laryngopharynx) serves as a passageway for food and air and is lined with a stratified squamous epithelium. It lies inferior to the upright epiglottis and extends to the larynx, where the respiratory and digestive pathways diverge. At that point, the laryngopharynx is continuous with the esophagus. During swallowing, food has the "right of way", and air passage temporarily stops. The esophagus is a narrow muscular tube about 20-30 centimeters long, which starts at the pharynx at the back of the mouth, passes through the thoracic diaphragm, and ends at the cardiac orifice of the stomach. The wall of the esophagus is made up of two layers of smooth muscles, which form a continuous layer from the esophagus to the colon and contract slowly, over long periods of time. The inner layer of muscles is arranged circularly in a series of descending rings, while the outer layer is arranged longitudinally. At the top of the esophagus, is a flap of tissue called the epiglottis that closes during swallowing to prevent food from entering the trachea (windpipe). The chewed food is pushed down the esophagus to the stomach through peristaltic contraction of these muscles. It takes only about seven seconds for food to pass through the esophagus and now digestion takes place. The stomach is a small, 'J'-shaped pouch with walls made of thick, distensible muscles, which stores and helps break down food. Food reduced to very small particles is more likely to be fully digested in the small intestine, and stomach churning has the effect of assisting the physical disassembly begun in the mouth. Ruminants, who are able to digest fibrous material (primarily cellulose), use fore-stomachs and repeated chewing to further the disassembly. Rabbits and some other animals pass some material through their entire digestive systems twice. Most birds ingest small stones to assist in mechanical processing in gizzards. Food enters the stomach through the cardiac orifice where it is further broken apart and thoroughly mixed with gastric acid, pepsin and other digestive enzymes to break down proteins. The enzymes in the stomach also have an optimum conditions, meaning that they work at a specific pH and temperature better than any others. The acid itself does not break down food molecules, rather it provides an optimum pH for the reaction of the enzyme pepsin and kills many microorganisms that are ingested with the food. It can also denature proteins. This is the process of reducing polypeptide bonds and disrupting salt bridges, which in turn causes a loss of secondary, tertiary, or quaternary protein structure. The parietal cells of the stomach also secrete a glycoprotein called intrinsic factor, which enables the absorption of vitamin B-12. Mucus neck cells are present in the gastric glands of the stomach. They secrete mucus, which along with gastric juice plays an important role in lubrication and protection of the mucosal epithelium from excoriation by the highly concentrated hydrochloric acid. Other small molecules such as alcohol are absorbed in the stomach, passing through the membrane of the stomach and entering the circulatory system directly. Food in the stomach is in semi-liquid form, which upon completion is known as chyme. After consumption of food, digestive "tonic" and peristaltic contractions begin, which helps break down the food and move it onward. When the chyme reaches the opening to the duodenum known as the pylorus, contractions "squirt" the food back into the stomach through a process called retropulsion, which exerts additional force and further grinds down food into smaller particles. Gastric emptying is the release of food from the stomach into the duodenum; the process is tightly controlled with liquids being emptied much more quickly than solids. Gastric emptying has attracted medical interest as rapid gastric emptying is related to obesity and delayed gastric emptying syndrome is associated with diabetes mellitus, aging, and gastroesophageal reflux. The transverse section of the alimentary canal reveals four (or five, see description under mucosa) distinct and well developed layers within the stomach: It has three parts: the Duodenum, Jejunum, and Ileum. After being processed in the stomach, food is passed to the small intestine via the pyloric sphincter. The majority of digestion and absorption occurs here after the milky chyme enters the duodenum. Here it is further mixed with three different liquids: The pH level increases in the small intestine as all three fluids are alkaline. A more basic environment causes more helpful enzymes to activate and begin to help in the breakdown of molecules such as fat globules. Small, finger-like structures called villi, and their epithelial cells is covered with numerous microvilli to improve the absorption of nutrients by increasing the surface area of the intestine and enhancing speed at which nutrients are absorbed. Blood containing the absorbed nutrients is carried away from the small intestine via the hepatic portal vein and goes to the liver for filtering, removal of toxins, and nutrient processing. The small intestine and remainder of the digestive tract undergoes peristalsis to transport food from the stomach to the rectum and allow food to be mixed with the digestive juices and absorbed. The circular muscles and longitudinal muscles are antagonistic muscles, with one contracting as the other relaxes. When the circular muscles contract, the lumen becomes narrower and longer and the food is squeezed and pushed forward. When the longitudinal muscles contract, the circular muscles relax and the gut dilates to become wider and shorter to allow food to enter. After the food has been passed through the small intestine, the food enters the large intestine. Within it, digestion is retained long enough to allow fermentation due to the action of gut bacteria, which breaks down some of the substances that remain after processing in the small intestine; some of the breakdown products are absorbed. In humans, these include most complex saccharides (at most three disaccharides are digestible in humans). In addition, in many vertebrates, the large intestine reabsorbs fluid; in a few, with desert lifestyles, this reabsorbtion makes continued existence possible. In general, the large intestine is less vigorous in absorptive activity. It produces sacculation, renews epithelial cells, and provides protective mucus and mucosal immunity. In humans, the large intestine is roughly 1.5 meters long, with three parts: the cecum at the junction with the small intestine, the colon, and the rectum. The colon itself has four parts: the ascending colon, the transverse colon, the descending colon, and the sigmoid colon. The large intestine absorbs water from the chyme and stores feces until it can be egested. Food products that cannot go through the villi, such as cellulose (dietary fiber), are mixed with other waste products from the body and become hard and concentrated feces. The feces is stored in the rectum for a certain period and then the stored feces is eliminated from the body due to the contraction and relaxation through the anus. The exit of this waste material is regulated by the anal sphincter. Protein digestion occurs in the stomach and duodenum in which 3 main enzymes, pepsin secreted by the stomach and trypsin and chymotrypsin secreted by the pancreas, break down food proteins into polypeptides that are then broken down by various exopeptidases and dipeptidases into amino acids. The digestive enzymes however are mostly secreted as their inactive precursors, the zymogens. For example, trypsin is secreted by pancreas in the form of trypsinogen, which is activated in the duodenum by enterokinase to form trypsin. Trypsin then cleaves proteins to smaller polypeptides. Digestion of some fats can begin in the mouth where lingual lipase breaks down some short chain lipids into diglycerides. The presence of fat in the small intestine produces hormones that stimulate the release of pancreatic lipase from the pancreas and bile from the liver for breakdown of fats into fatty acids. Complete digestion of one molecule of fat (a triglyceride) results in 3 fatty acid molecules and one glycerol molecule. In humans, dietary starches are composed of glucose units arranged in long chains called amylose, a polysaccharide. During digestion, bonds between glucose molecules are broken by salivary and pancreatic amylase, resulting in progressively smaller chains of glucose. This results in simple sugars glucose and maltose (2 glucose molecules) that can be absorbed by the small intestine. Lactase is an enzyme that breaks down the disaccharide lactose to its component parts, glucose and galactose. Glucose and galactose can be absorbed by the small intestine. Approximately half of the adult population produce only small amounts of lactase and are unable to eat milk-based foods. This is commonly known as lactose intolerance. Sucrase is an enzyme that breaks down the disaccharide sucrose, commonly known as table sugar, cane sugar, or beet sugar. Sucrose digestion yields the sugars fructose and glucose which are readily absorbed by the small intestine. DNA and RNA are broken down into mononucleotides by the nucleases deoxyribonuclease and ribonuclease (DNase and RNase) from the pancreas. There are at least five hormones that aid and regulate the digestive system in mammals. There are variations across the vertebrates, as for instance in birds. Arrangements are complex and additional details are regularly discovered. For instance, more connections to metabolic control (largely the glucose-insulin system) have been uncovered in recent years. Digestion is a complex process controlled by several factors. pH plays a crucial role in a normally functioning digestive tract. In the mouth, pharynx, and esophagus, pH is typically about 6.8, very weakly acidic. Saliva controls pH in this region of the digestive tract. Salivary amylase is contained in saliva and starts the breakdown of carbohydrates into monosaccharides. Most digestive enzymes are sensitive to pH and will denature in a high or low pH environment. The stomach's high acidity inhibits the breakdown of carbohydrates within it. This acidity confers two benefits: it denatures proteins for further digestion in the small intestines, and provides non-specific immunity, damaging or eliminating various pathogens.][ In the small intestines, the duodenum provides critical pH balancing to activate digestive enzymes. The liver secretes bile into the duodenum to neutralize the acidic conditions from the stomach, and the pancreatic duct empties into the duodenum, adding bicarbonate to neutralize the acidic chyme, thus creating a neutral environment. The mucosal tissue of the small intestines is alkaline with a pH of about 8.5.][ G cells (gastrin)  D cells (somatostatin)  ECL cells (Histamine) enterogastrone: I cells (CCK)  K cells (GIP)  S cells (secretin) M: DIG anat (t, g, p)/phys/devp/enzy noco/cong/tumr, sysi/epon proc, drug (A2A/2B/3/4/5/6/7/14/16), blte

A thermophile is an organism — a type of extremophile — that thrives at relatively high temperatures, between 45 and 122 °C (113 and 252 °F). Many thermophiles are archaea. Thermophilic eubacteria are suggested to have been among the earliest bacteria. Thermophiles are found in various geothermally heated regions of the Earth, such as hot springs like those in Yellowstone National Park (see image) and deep sea hydrothermal vents, as well as decaying plant matter, such as peat bogs and compost. Unlike other types of bacteria, thermophiles can survive at much hotter temperatures, where as other bacteria would be damaged and sometimes killed if exposed to the same temperatures. As a prerequisite for their survival, thermophiles contain enzymes that can function at high temperatures. Some of these enzymes are used in molecular biology (for example, heat-stable DNA polymerases for PCR), and in washing agents. "Thermophile" is derived from the Greek: (thermotita), meaning heat, and Greek: (philia), love. A scientific conference for those who study thermophiles has been held since 1990 at locations throughout the world, including Viterbo, Italy; Reykjavik, Iceland; New Delhi, India; and Bergen, Norway. The 2011 edition was held in Big Sky, Montana, hosted by Montana State University. Thermophiles are classified into obligate and facultative thermophiles: Obligate thermophiles (also called extreme thermophiles) require such high temperatures for growth, whereas facultative thermophiles (also called moderate thermophiles) can thrive at high temperatures, but also at lower temperatures (below 50°C). Hyperthermophiles are particularly extreme thermophiles for which the optimal temperatures are above 80°C. Bacteria within the Alicyclobacillus genus are acidophilic thermophiles, which can cause contamination in fruit juice drinks. Thermophiles, meaning heat-loving, are organisms with an optimum growth temperature of 50°C or more, a maximum of up to 70°C or more, and a minimum of about 40°C, but these are only approximate. Some extreme thermophiles (hyperthermophiles) require a very high temperature (80°C to 105°C) for growth. Their membranes and proteins are unusually stable at these extremely high temperatures. Thus, many important biotechnological processes use thermophilic enzymes because of their ability to withstand intense heat. Many of the hyperthermophiles Archea require elemental sulfur for growth. Some are anaerobes that use the sulfur instead of oxygen as an electron acceptor during cellular respiration. Some are lithotrophs that oxidize sulfur to sulfuric acid as an energy source, thus requiring the microorganism to be adapted to very low pH (i.e., it is an acidophile as well as thermophile). These organisms are inhabitants of hot, sulfur-rich environments usually associated with volcanism, such as hot springs, geysers, and fumaroles. In these places, especially in Yellowstone National Park, zonation of microorganisms according to their temperature optima occurs. Often, these organisms are coloured, due to the presence of photosynthetic pigments. Thermophiles can be discriminated from mesophiles from genomic features. For example, the GC content levels in the coding regions of some signatures genes were consistently identified as correlated with the temperature range condition when the association analysis was applied to mesophilic and thermophilic organisms regardless of their phylogeny, oxygen requirement, salinity, or habitat conditions.

The temperature of a body is a quantity which indicates how hot or cold the body is. It is measured by detection of heat radiation, or by a material thermometer, which may be calibrated in any of various temperature scales, Celsius, Fahrenheit, Kelvin, etc. The fundamental physical definition of temperature is provided by thermodynamics. Measurements with a small thermometer, or by detection of heat radiation, can show that the temperature of a body of material can vary from time to time and from place to place within it. For example, a lightning bolt can heat a small portion of the atmosphere hotter than the surface of the sun. If changes happen too fast, or with too small a spacing, within a body, it may be impossible to define its temperature. In a body that exchanges no energy or matter with its surroundings, temperature tends to become spatially uniform as time passes. When a path permeable only to heat is open between two bodies, energy always transfers spontaneously as heat from a hotter body to a colder one. The transfer rate depends on the thermal conductivity of the path or boundary between them. Between two bodies with the same temperature no heat flows. These bodies are said to be in thermal equilibrium. Kinetic theory explains the temperature in a body as a manifestation of the kinetic energy of its constituent microscopic particles, such as electrons, atoms, and molecules. The relation between particle kinetic energy and temperature is proportional, according to the Boltzmann constant. The coldest theoretical temperature is called absolute zero. It cannot be achieved in any actual physical device. It is denoted by 0 K on the Kelvin scale, −273.15 °C on the Celsius scale, and −459.67 °F on the Fahrenheit scale. In matter at absolute zero, the motions of microscopic constituents are minimal. Temperature is important in all fields of natural science, including physics, geology, chemistry, atmospheric sciences and biology. Many things depend on temperature, such as Much of the world uses the Celsius scale (°C) for most temperature measurements. It has the same incremental scaling as the Kelvin scale used by scientists, but fixes its null point, at = , approximately the freezing point of water (at one atmosphere of pressure). The United States uses the Fahrenheit scale for common purposes, a scale on which water freezes at 32 °F and boils at 212 °F (at one atmosphere of pressure). For practical purposes of scientific temperature measurement, the International System of Units (SI) defines a scale and unit for the thermodynamic temperature by using the easily reproducible temperature of the triple point of water as a second reference point. The reason for this choice is that, unlike the freezing and boiling point temperatures, the temperature at the triple point is independent of pressure (since the triple point is a fixed point on a two-dimensional plot of pressure vs. temperature). For historical reasons, the triple point temperature of water is fixed at 273.16 units of the measurement increment, which has been named the kelvin in honor of the Scottish physicist who first defined the scale. The unit symbol of the kelvin is K. Absolute zero is defined as a temperature of precisely 0 kelvins, which is equal to −273.15 °C or −459.67 °F. Temperature is one of the principal quantities in the study of thermodynamics. There is a variety of kinds of temperature scale. It may be convenient to classify them as empirically and theoretically based. Empirical temperature scales are historically older, while theoretically based scales arose in the middle of the nineteenth century. Empirically based temperature scales rely directly on measurements of simple physical properties of materials. For example, the length of a column of mercury, confined in in a glass-walled capillary tube, is dependent largely on temperature, and is the basis of the very useful mercury-in-glass thermometer. Such scales are valid only within convenient ranges of temperature. For example, above the boiling point of mercury, a mercury-in-glass thermometer is impracticable. Most materials expand with temperature increase, but some materials, such as water, contract with temperature increase over some specific range, and then they are hardly useful as thermometric materials. A material is of no use as a thermometer near one of its phase-change temperatures, for example its boiling-point. In spite of these restrictions, empirical thermometry is very useful for practical purposes. Especially, it was used for calorimetry, which contributed greatly to the discovery of thermodynamics. Nevertheless, empirical thermometry has serious drawbacks when judged as a basis for theoretical physics. Empirically based thermometers, beyond their base as simple direct measurements of ordinary physical properties of thermometric materials, can be re-calibrated, by use of theoretical physical reasoning, and this can extend their range of adequacy. Theoretically based temperature scales are based directly on theoretical arguments, especially those of thermodynamics, of kinetic theory, and of quantum mechanics. They rely on theoretical properties of idealized devices and materials. They are more or less comparable with practically feasible physical devices and materials. An ideal material on which a temperature scale can be based is the ideal gas. The pressure exerted by a fixed volume and mass of an ideal gas is directly proportional to its temperature. Some natural gases show so nearly ideal properties over suitable temperature ranges that they can be used for thermometry; this was important during the development of thermodynamics. The accepted fundamental thermodynamic temperature scale is the Kelvin scale, based on an ideal cyclic process envisaged for a Carnot heat engine. Measurement of the spectrum of electromagnetic radiation from an ideal black body can provide an accurate temperature measurement because the frequency of maximum spectral radiance of black-body radiation is directly proportional to the temperature of the black body; this is known as Wien's displacement law, and has a theoretical explanation in Planck's law and the Bose–Einstein law. If molecules, or atoms, or electrons, are emitted from a material and their velocities are measured, the spectrum of their velocities often nearly obeys a theoretical law called the Maxwell–Boltzmann distribution, which gives a well-founded measurement of temperatures for which the law holds. There have not yet been successful experiments of this same kind that directly use the Fermi–Dirac distribution for thermometry, but perhaps that will be achieved in future. The thermodynamic definition of temperature is due to Kelvin. It is framed in terms of an idealized device called a Carnot engine, imagined to define a continuous cycle of states of its working body. The cycle is imagined to run so slowly that at each point of the cycle the working body is in a state of thermodynamic equilibrium. There are four limbs in such a Carnot cycle. The engine consists of four bodies. The main one is called the working body. Two of them are called heat reservoirs, so large that their respective non-deformation variables are not changed by transfer of energy as heat through a wall permeable only to heat to the working body. The fourth body is able to exchange energy with the working body only through adiabatic work; it may be called the work reservoir. The substances and states of the two heat reservoirs should be chosen so that they are not in thermal equilibrium with one another. This means that they must be at different fixed temperatures, one, labeled here with the number 1, hotter than the other, labeled here with the number 2. This can be tested by connecting the heat reservoirs successively to an auxiliary thermometric body, which is required to show changes in opposite senses to its non-deformation variable, and which is composed of a material that has a strictly monotonic relation to the amount of work done on it in an isochoric adiabatic process. Typically, such a material expands as the surrounds do isochoric work on it. In order to settle the structure and sense of operation of the Carnot cycle, it is convenient to use such a material also for the working body; because most materials are of this kind, this is hardly a restriction of the generality of this definition. The Carnot cycle is considered to start from an initial condition of the working body that was reached by the completion of a reversible adiabatic compression. From there, the working body is initially connected by a wall permeable only to heat to the heat reservoir number 1, so that during the first limb of the cycle it expands and does work on the work reservoir. The second limb of the cycle sees the working body expand adiabatically and reversibly, with no energy exchanged as heat, but more energy being transferred as work to the work reservoir. The third limb of the cycle sees the working body connected, through a wall permeable only to heat, to the heat reservoir 2, contracting and accepting energy as work from the work reservoir. The cycle is closed by reversible adiabatic compression of the working body, with no energy transferred as heat, but energy being transferred to it as work from the work reservoir. With this set-up, the four limbs of the reversible Carnot cycle are characterized by amounts of energy transferred, as work from the working body to the work reservoir, and as heat from the heat reservoirs to the working body. The amounts of energy transferred as heat from the heat reservoirs are measured through the changes in the non-deformation variable of the working body, with reference to the previously known properties of that body, the amounts of work done on the work reservoir, and the first law of thermodynamics. The amounts of energy transferred as heat respectively from reservoir 1 and from reservoir 2 may then be denoted respectively and . Then the absolute or thermodynamic temperatures, and , of the reservoirs are defined so that to be such that Kelvin's original work postulating absolute temperature was published in 1848. It was based on the work of Carnot, before the formulation of the first law of thermodynamics. Kelvin wrote in his 1848 paper that his scale was absolute in the sense that was defined "independently of the properties of any particular kind of matter." His definitive publication, which sets out the definition just stated, was printed in 1853, a paper read in 1851. This definition rests on the physical assumption that there are readily available walls permeable only to heat. In his detailed definition of a wall permeable only to heat, Carathéodory includes several ideas. The non-deformation state variable of a closed system is represented as a real number. A state of thermal equilibrium between two closed systems connected by a wall permeable only to heat means that a certain mathematical relation holds between the state variables, including the respective non-deformation variables, of those two systems (that particular mathematical relation is regarded by Buchdahl as a preferred statement of the zeroth law of thermodynamics). Also, referring to thermal contact equilibrium, "whenever each of the systems and is made to reach equilibrium with a third system under identical conditions, the systems and are in mutual equilibrium." It may viewed as a re-statement of the principle stated by Maxwell in the words: "All heat is of the same kind." This physical idea is also expressed by Bailyn as a possible version of the zeroth law of thermodynamics: "All diathermal walls are equivalent." Thus the present definition of thermodynamic temperature rests on the zeroth law of thermodynamics. Explicitly, this present definition of thermodynamic temperature also rests on the first law of thermodynamics, for the determination of amounts of energy transferred as heat. Implicitly for this definition, the second law of thermodynamics provides information that establishes the virtuous character of the temperature so defined. It provides that any working substance that complies with the requirement stated in this definition will lead to the same ratio of thermodynamic temperatures, which in this sense is universal, or absolute. The second law of thermodynamics also provides that the thermodynamic temperature defined in this way is positive, because this definition requires that the heat reservoirs not be in thermal equilibrium with one another, and the cycle can be imagined to operate only in one sense if net work is to be supplied to the work reservoir. Numerical details are settled by making one of the heat reservoirs a cell at the triple point of water, which is defined to have an absolute temperature of 273.16 K. The zeroth law of thermodynamics allows this definition to be used to measure the absolute or thermodynamic temperature of an arbitrary body of interest, by making the other heat reservoir have the same temperature as the body of interest. In thermodynamic terms, temperature is an intensive variable because it is equal to a differential coefficient of one extensive variable with respect to another, for a given body. It thus has the dimensions of a ratio of two extensive variables. In thermodynamics, two bodies are often considered as connected by contact with a common wall, which has some specific permeability properties. Such specific permeability can be referred to a specific intensive variable. An example is a diathermic wall that is permeable only to heat; the intensive variable for this case is temperature. When the two bodies have been in contact for a very long time, and have settled to a permanent steady state, the relevant intensive variables are equal in the two bodies; for a diathermal wall, this statement is sometimes called the zeroth law of thermodynamics. In particular, when the body is described by stating its internal energy , an extensive variable, as a function of its entropy , also an extensive variable, and other state variables , with ), then the temperature is equal to the partial derivative of the internal energy with respect to the entropy: Likewise, when the body is described by stating its entropy as a function of its internal energy , and other state variables , with , then the reciprocal of the temperature is equal to the partial derivative of the entropy with respect to the internal energy: The above definition, equation (1), of the absolute temperature is due to Kelvin. It refers to systems closed to transfer of matter, and has special emphasis on directly experimental procedures. A presentation of thermodynamics by Gibbs starts at a more abstract level and deals with systems open to the transfer of matter; in this development of thermodynamics, the equations (2) and (3) above are actually alternative definitions of temperature. Real world bodies are often not in thermodynamic equilibrium and not homogeneous. For study by methods of classical irreversible thermodynamics, a body is usually spatially and temporally divided conceptually into 'cells' of small size. If classical thermodynamic equilibrium conditions for matter are fulfilled to good approximation in such a 'cell', then it is homogeneous and a temperature exists for it. If this is so for every 'cell' of the body, then local thermodynamic equilibrium is said to prevail throughout the body. It makes good sense, for example, to say of the extensive variable , or of the extensive variable , that it has a density per unit volume, or a quantity per unit mass of the system, but it makes no sense to speak of density of temperature per unit volume or quantity of temperature per unit mass of the system. On the other hand, it makes no sense to speak of the internal energy at a point, while when local thermodynamic equilibrium prevails, it makes good sense to speak of the temperature at a point. Consequently, temperature can vary from point to point in a medium that is not in global thermodynamic equilibrium, but in which there is local thermodynamic equilibrium. Thus, when local thermodynamic equilibrium prevails in a body, temperature can be regarded as a spatially varying local property in that body, and this is because temperature is an intensive variable. Statistical mechanics provides a microscopic explanation of temperature, based on macroscopic systems' being composed of many particles, such as molecules and ions of various species, the particles of a species being all alike. It explains macroscopic phenomena in terms of the mechanics of the molecules and ions, and statistical assessments of their joint adventures. In the statistical thermodynamic approach, by the equipartition theorem each classical degree of freedom that the particle has will have an average energy of kT/2 where k is Boltzmann's constant. The translational motion of the particle has three degrees of freedom, so that, except at very low temperatures where quantum effects predominate, the average translational energy of a particle in an system with temperature T will be 3kT/2.
Molecules, such as oxygen (O2), have more degrees of freedom than single spherical atoms: they undergo rotational and vibrational motions as well as translations. Heating results in an increase in temperature due to an increase in the average translational energy of the molecules. Heating will also cause, through equipartitioning, the energy associated with vibrational and rotational modes to increase. Thus a diatomic gas will require a higher energy input to increase its temperature by a certain amount, i.e. it will have a higher heat capacity than a monatomic gas. The process of cooling involves removing thermal energy from a system. When no more energy can be removed, the system is at absolute zero, which cannot be achieved experimentally. Absolute zero is the null point of the thermodynamic temperature scale, also called absolute temperature. If it were possible to cool a system to absolute zero, all motion of the particles comprising matter would cease and they would be at complete rest in this classical sense. Microscopically in the description of quantum mechanics, however, matter still has zero-point energy even at absolute zero, because of the uncertainty principle. Temperature is a measure of a quality of a state of a material The quality may be regarded as a more abstract entity than any particular temperature scale that measures it, and is called hotness by some writers. The quality of hotness refers to the state of material only in a particular locality, and in general, apart from bodies held in a steady state of thermodynamic equilibrium, hotness varies from place to place. It is not necessarily the case that a material in a particular place is in a state that is steady and nearly homogeneous enough to allow it to have a well-defined hotness or temperature. Hotness may be represented abstractly as a one-dimensional manifold. Every valid temperature scale has its own one-to-one map into the hotness manifold. When two systems in thermal contact are at the same temperature no heat transfers between them. When a temperature difference does exist heat flows spontaneously from the warmer system to the colder system until they are in thermal equilibrium. Heat transfer occurs by conduction or by thermal radiation. Experimental physicists, for example Galileo and Newton, found that there are indefinitely many empirical temperature scales. Nevertheless, the zeroth law of thermodynamics says that they all measure the same quality. For experimental physics, hotness means that, when comparing any two given bodies in their respective separate thermodynamic equilibria, any two suitably given empirical thermometers with numerical scale readings will agree as to which is the hotter of the two given bodies, or that they have the same temperature. This does not require the two thermometers to have a linear relation between their numerical scale readings, but it does require that the relation between their numerical readings shall be strictly monotonic. A definite sense of greater hotness can be had, independently of calorimetry, of thermodynamics, and of properties of particular materials, from Wien's displacement law of thermal radiation: the temperature of a bath of thermal radiation is proportional, by a universal constant, to the frequency of the maximum of its frequency spectrum; this frequency is always positive, but can have values that tend to zero. Thermal radiation is initially defined for a cavity in thermodynamic equilibrium. These physical facts justify a mathematical statement that hotness exists on an ordered one-dimensional manifold. This is a fundamental character of temperature and thermometers for bodies in their own thermodynamic equilibrium. Except for a system undergoing a first-order phase change such as the melting of ice, as a closed system receives heat, without change in its volume and without change in external force fields acting on it, its temperature rises. For a system undergoing such a phase change so slowly that departure from thermodynamic equilibrium can be neglected, its temperature remains constant as the system is supplied with latent heat. Conversely, a loss of heat from a closed system, without phase change, without change of volume, and without change in external force fields acting on it, decreases its temperature. While for bodies in their own thermodynamic equilibrium states, the notion of temperature requires that all empirical thermometers must agree as to which of two bodies is the hotter or that they are at the same temperature, this requirement is not safe for bodies that are in steady states though not in thermodynamic equilibrium. It can then well be that different empirical thermometers disagree about which is the hotter, and if this is so, then at least one of the bodies does not have a well defined absolute thermodynamic temperature. Nevertheless, any one given body and any one suitable empirical thermometer can still support notions of empirical, non-absolute, hotness and temperature, for a suitable range of processes. This is a matter for study in non-equilibrium thermodynamics. When a body is not in a steady state, then the notion of temperature becomes even less safe than for a body in a steady state not in thermodynamic equilibrium. This is also a matter for study in non-equilibrium thermodynamics. For axiomatic treatment of thermodynamic equilibrium, since the 1930s, it has become customary to refer to a zeroth law of thermodynamics. The customarily stated minimalist version of such a law postulates only that all bodies, which when thermally connected would be in thermal equilibrium, should be said to have the same temperature by definition, but by itself does not establish temperature as a quantity expressed as a real number on a scale. A more physically informative version of such a law views empirical temperature as a chart on a hotness manifold. While the zeroth law permits the definitions of many different empirical scales of temperature, the second law of thermodynamics selects the definition of a single preferred, absolute temperature, unique up to an arbitrary scale factor, whence called the thermodynamic temperature. If internal energy is considered as a function of the volume and entropy of a homogeneous system in thermodynamic equilibrium, thermodynamic absolute temperature appears as the partial derivative of internal energy with respect the entropy at constant volume. Its natural, intrinsic origin or null point is absolute zero at which the entropy of any system is at a minimum. Although this is the lowest absolute temperature described by the model, the third law of thermodynamics postulates that absolute zero cannot be attained by any physical system. When a sample is heated, meaning it receives thermal energy from an external source, some of the introduced heat is converted into kinetic energy, the rest to other forms of internal energy, specific to the material. The amount converted into kinetic energy causes the temperature of the material to rise. The introduced heat (\Delta Q) divided by the observed temperature change is the heat capacity (C) of the material. If heat capacity is measured for a well defined amount of substance, the specific heat is the measure of the heat required to increase the temperature of such a unit quantity by one unit of temperature. For example, to raise the temperature of water by one kelvin (equal to one degree Celsius) requires 4186 joules per kilogram (J/kg).. Temperature measurement using modern scientific thermometers and temperature scales goes back at least as far as the early 18th century, when Gabriel Fahrenheit adapted a thermometer (switching to mercury) and a scale both developed by Ole Christensen Rømer. Fahrenheit's scale is still in use in the United States for non-scientific applications. Temperature is measured with thermometers that may be calibrated to a variety of temperature scales. In most of the world (except for Belize, Myanmar, Liberia and the United States), the Celsius scale is used for most temperature measuring purposes. Most scientists measure temperature using the Celsius scale and thermodynamic temperature using the Kelvin scale, which is the Celsius scale offset so that its null point is = , or absolute zero. Many engineering fields in the U.S., notably high-tech and US federal specifications (civil and military), also use the Kelvin and Celsius scales. Other engineering fields in the U.S. also rely upon the Rankine scale (a shifted Fahrenheit scale) when working in thermodynamic-related disciplines such as combustion. The basic unit of temperature in the International System of Units (SI) is the kelvin. It has the symbol K. For everyday applications, it is often convenient to use the Celsius scale, in which corresponds very closely to the freezing point of water and is its boiling point at sea level. Because liquid droplets commonly exist in clouds at sub-zero temperatures, is better defined as the melting point of ice. In this scale a temperature difference of 1 degree Celsius is the same as a increment, but the scale is offset by the temperature at which ice melts (273.15 K). By international agreement the Kelvin and Celsius scales are defined by two fixing points: absolute zero and the triple point of Vienna Standard Mean Ocean Water, which is water specially prepared with a specified blend of hydrogen and oxygen isotopes. Absolute zero is defined as precisely and . It is the temperature at which all classical translational motion of the particles comprising matter ceases and they are at complete rest in the classical model. Quantum-mechanically, however, zero-point motion remains and has an associated energy, the zero-point energy. Matter is in its ground state, and contains no thermal energy. The triple point of water is defined as and . This definition serves the following purposes: it fixes the magnitude of the kelvin as being precisely 1 part in 273.16 parts of the difference between absolute zero and the triple point of water; it establishes that one kelvin has precisely the same magnitude as one degree on the Celsius scale; and it establishes the difference between the null points of these scales as being ( = and = ). In the United States, the Fahrenheit scale is widely used. On this scale the freezing point of water corresponds to 32 °F and the boiling point to 212 °F. The Rankine scale, still used in fields of chemical engineering in the U.S., is an absolute scale based on the Fahrenheit increment. The following table shows the temperature conversion formulas for conversions to and from the Celsius scale. The field of plasma physics deals with phenomena of electromagnetic nature that involve very high temperatures. It is customary to express temperature in electronvolts (eV) or kiloelectronvolts (keV), where 1 eV = . In the study of QCD matter one routinely encounters temperatures of the order of a few hundred MeV, equivalent to about . Historically, there are several scientific approaches to the explanation of temperature: the classical thermodynamic description based on macroscopic empirical variables that can be measured in a laboratory; the kinetic theory of gases which relates the macroscopic description to the probability distribution of the energy of motion of gas particles; and a microscopic explanation based on statistical physics and quantum mechanics. In addition, rigorous and purely mathematical treatments have provided an axiomatic approach to classical thermodynamics and temperature. Statistical physics provides a deeper understanding by describing the atomic behavior of matter, and derives macroscopic properties from statistical averages of microscopic states, including both classical and quantum states. In the fundamental physical description, using natural units, temperature may be measured directly in units of energy. However, in the practical systems of measurement for science, technology, and commerce, such as the modern metric system of units, the macroscopic and the microscopic descriptions are interrelated by the Boltzmann constant, a proportionality factor that scales temperature to the microscopic mean kinetic energy. The microscopic description in statistical mechanics is based on a model that analyzes a system into its fundamental particles of matter or into a set of classical or quantum-mechanical oscillators and considers the system as a statistical ensemble of microstates. As a collection of classical material particles, temperature is a measure of the mean energy of motion, called kinetic energy, of the particles, whether in solids, liquids, gases, or plasmas. The kinetic energy, a concept of classical mechanics, is half the mass of a particle times its speed squared. In this mechanical interpretation of thermal motion, the kinetic energies of material particles may reside in the velocity of the particles of their translational or vibrational motion or in the inertia of their rotational modes. In monoatomic perfect gases and, approximately, in most gases, temperature is a measure of the mean particle kinetic energy. It also determines the probability distribution function of the energy. In condensed matter, and particularly in solids, this purely mechanical description is often less useful and the oscillator model provides a better description to account for quantum mechanical phenomena. Temperature determines the statistical occupation of the microstates of the ensemble. The microscopic definition of temperature is only meaningful in the thermodynamic limit, meaning for large ensembles of states or particles, to fulfill the requirements of the statistical model. In the context of thermodynamics, the kinetic energy is also referred to as thermal energy. The thermal energy may be partitioned into independent components attributed to the degrees of freedom of the particles or to the modes of oscillators in a thermodynamic system. In general, the number of these degrees of freedom that are available for the equipartitioning of energy depend on the temperature, i.e. the energy region of the interactions under consideration. For solids, the thermal energy is associated primarily with the vibrations of its atoms or molecules about their equilibrium position. In an ideal monatomic gas, the kinetic energy is found exclusively in the purely translational motions of the particles. In other systems, vibrational and rotational motions also contribute degrees of freedom. The kinetic theory of gases uses the model of the ideal gas to relate temperature to the average translational kinetic energy of the molecules in a container of gas in thermodynamic equilibrium. Classical mechanics defines the translational kinetic energy of a gas molecule as follows: where m is the particle mass and v its speed, the magnitude of its velocity. The distribution of the speeds (which determine the translational kinetic energies) of the particles in a classical ideal gas is called the Maxwell-Boltzmann distribution. The temperature of a classical ideal gas is related to its average kinetic energy per degree of freedom via the equation: where the Boltzmann constant  k = R/n (n = Avogadro number, R = ideal gas constant). This relation is valid in the ideal gas regime, i.e. when the particle density is much less than 1/\Lambda^{3}, where \Lambda is the thermal de Broglie wavelength. A monoatomic gas has only the three translational degrees of freedom. The zeroth law of thermodynamics implies that any two given systems in thermal equilibrium have the same temperature. In statistical thermodynamics, it can be deduced from the second law of thermodynamics that they also have the same average kinetic energy per particle. In a mixture of particles of various masses, lighter particles move faster than do heavier particles, but have the same average kinetic energy. A neon atom moves slowly relative to a hydrogen molecule of the same kinetic energy. A pollen particle suspended in water moves in a slow Brownian motion among fast-moving water molecules. It has long been recognized that if two bodies of different temperatures are brought into thermal connection, conductive or radiative, they exchange heat accompanied by changes of other state variables. Left isolated from other bodies, the two connected bodies eventually reach a state of thermal equilibrium in which no further changes occur. This basic knowledge is relevant to thermodynamics. Some approaches to thermodynamics take this basic knowledge as axiomatic, other approaches select only one narrow aspect of this basic knowledge as axiomatic, and use other axioms to justify and express deductively the remaining aspects of it. The one aspect chosen by the latter approaches is often stated in textbooks as the zeroth law of thermodynamics, but other statements of this basic knowledge are made by various writers. The usual textbook statement of the zeroth law of thermodynamics is that if two systems are each in thermal equilibrium with a third system, then they are also in thermal equilibrium with each other. This statement is taken to justify a statement that all three systems have the same temperature, but, by itself, it does not justify the idea of temperature as a numerical scale for a concept of hotness which exists on a one-dimensional manifold with a sense of greater hotness. Sometimes the zeroth law is stated to provide the latter justification. For suitable systems, an empirical temperature scale may be defined by the variation of one of the other state variables, such as pressure, when all other coordinates are fixed. The second law of thermodynamics is used to define an absolute thermodynamic temperature scale for systems in thermal equilibrium. A temperature scale is based on the properties of some reference system to which other thermometers may be calibrated. One such reference system is a fixed quantity of gas. The ideal gas law indicates that the product of the pressure (p) and volume (V) of a gas is directly proportional to the thermodynamic temperature: where T is temperature, n is the number of moles of gas and R = is the gas constant. Reformulating the pressure-volume term as the sum of classical mechanical particle energies in terms of particle mass, m, and root-mean-square particle speed v, the ideal gas law directly provides the relationship between kinetic energy and temperature: Thus, one can define a scale for temperature based on the corresponding pressure and volume of the gas: the temperature in kelvins is the pressure in pascals of one mole of gas in a container of one cubic metre, divided by the gas constant. In practice, such a gas thermometer is not very convenient, but other thermometers can be calibrated to this scale. The pressure, volume, and the number of moles of a substance are all inherently greater than or equal to zero, suggesting that temperature must also be greater than or equal to zero. As a practical matter it is not possible to use a gas thermometer to measure absolute zero temperature since the gasses tend to condense into a liquid long before the temperature reaches zero. It is possible, however, to extrapolate to absolute zero by using the ideal gas law. In the previous section certain properties of temperature were expressed by the zeroth law of thermodynamics. It is also possible to define temperature in terms of the second law of thermodynamics which deals with entropy. Entropy is often thought of as a measure of the disorder in a system. The second law states that any process will result in either no change or a net increase in the entropy of the universe. This can be understood in terms of probability. For example, in a series of coin tosses, a perfectly ordered system would be one in which either every toss comes up heads or every toss comes up tails. This means that for a perfectly ordered set of coin tosses, there is only one set of toss outcomes possible: the set in which 100% of tosses come up the same. On the other hand, there are multiple combinations that can result in disordered or mixed systems, where some fraction are heads and the rest tails. A disordered system can be 90% heads and 10% tails, or it could be 98% heads and 2% tails, et cetera. As the number of coin tosses increases, the number of possible combinations corresponding to imperfectly ordered systems increases. For a very large number of coin tosses, the combinations to ~50% heads and ~50% tails dominates and obtaining an outcome significantly different from 50/50 becomes extremely unlikely. Thus the system naturally progresses to a state of maximum disorder or entropy. It has been previously stated that temperature governs the transfer of heat between two systems and it was just shown that the universe tends to progress so as to maximize entropy, which is expected of any natural system. Thus, it is expected that there is some relationship between temperature and entropy. To find this relationship, the relationship between heat, work and temperature is first considered. A heat engine is a device for converting thermal energy into mechanical energy, resulting in the performance of work, and analysis of the Carnot heat engine provides the necessary relationships. The work from a heat engine corresponds to the difference between the heat put into the system at the high temperature, qH and the heat ejected at the low temperature, qC. The efficiency is the work divided by the heat put into the system or: where wcy is the work done per cycle. The efficiency depends only on qC/qH. Because qC and qH correspond to heat transfer at the temperatures TC and TH, respectively, qC/qH should be some function of these temperatures: Carnot's theorem states that all reversible engines operating between the same heat reservoirs are equally efficient. Thus, a heat engine operating between T1 and T3 must have the same efficiency as one consisting of two cycles, one between T1 and T2, and the second between T2 and T3. This can only be the case if: which implies: Since the first function is independent of T2, this temperature must cancel on the right side, meaning f(T1,T3) is of the form g(T1)/g(T3) (i.e. f(T1,T3) = f(T1,T2)f(T2,T3) = g(T1)/g(T2g(T2)/g(T3) = g(T1)/g(T3)), where g is a function of a single temperature. A temperature scale can now be chosen with the property that: Substituting Equation 4 back into Equation 2 gives a relationship for the efficiency in terms of temperature: Notice that for TC = 0 K the efficiency is 100% and that efficiency becomes greater than 100% below 0 K. Since an efficiency greater than 100% violates the first law of thermodynamics, this implies that 0 K is the minimum possible temperature. In fact the lowest temperature ever obtained in a macroscopic system was 20 nK, which was achieved in 1995 at NIST. Subtracting the right hand side of Equation 5 from the middle portion and rearranging gives: where the negative sign indicates heat ejected from the system. This relationship suggests the existence of a state function, S, defined by: where the subscript indicates a reversible process. The change of this state function around any cycle is zero, as is necessary for any state function. This function corresponds to the entropy of the system, which was described previously. Rearranging Equation 6 gives a new definition for temperature in terms of entropy and heat: For a system, where entropy S(E) is a function of its energy E, the temperature T is given by: i.e. the reciprocal of the temperature is the rate of increase of entropy with respect to energy. Statistical mechanics defines temperature based on a system's fundamental degrees of freedom. Eq.(8) is the defining relation of temperature. Eq. (7) can be derived from the principles underlying the fundamental thermodynamic relation. It is possible to extend the definition of temperature even to systems of few particles, like in a quantum dot. The generalized temperature is obtained by considering time ensembles instead of configuration space ensembles given in statistical mechanics in the case of thermal and particle exchange between a small system of fermions (N even less than 10) with a single/double occupancy system. The finite quantum grand canonical ensemble, obtained under the hypothesis of ergodicity and orthodicity, allows to express the generalized temperature from the ratio of the average time of occupation \tau1 and \tau2 of the single/double occupancy system: where EF is the Fermi energy which tends to the ordinary temperature when N goes to infinity. On the empirical temperature scales, which are not referenced to absolute zero, a negative temperature is one below the zero-point of the scale used. For example, dry ice has a sublimation temperature of which is equivalent to . On the absolute Kelvin scale, however, this temperature is 194.6 K. On the absolute scale of thermodynamic temperature no material can exhibit a temperature smaller than or equal to 0 K, both of which are forbidden by the third law of thermodynamics. In the quantum mechanical description of electron and nuclear spin systems that have a limited number of possible states, and therefore a discrete upper limit of energy they can attain, it is possible to obtain a negative temperature, which is numerically indeed less than absolute zero. However, this is not the macroscopic temperature of the material, but instead the temperature of only very specific degrees of freedom, that are isolated from others and do not exchange energy by virtue of the equipartition theorem. A negative temperature is experimentally achieved with suitable radio frequency techniques that cause a population inversion of spin states from the ground state. As the energy in the system increases upon population of the upper states, the entropy increases as well, as the system becomes less ordered, but attains a maximum value when the spins are evenly distributed among ground and excited states, after which it begins to decrease, once again achieving a state of higher order as the upper states begin to fill exclusively. At the point of maximum entropy, the temperature function shows the behavior of a singularity, because the slope of the entropy function decreases to zero at first and then turns negative. Since temperature is the inverse of the derivative of the entropy, the temperature formally goes to infinity at this point, and switches to negative infinity as the slope turns negative. At energies higher than this point, the spin degree of freedom therefore exhibits formally a negative thermodynamic temperature. As the energy increases further by continued population of the excited state, the negative temperature approaches zero asymptotically. As the energy of the system increases in the population inversion, a system with a negative temperature is not colder than absolute zero, but rather it has a higher energy than at positive temperature, and may be said to be in fact hotter at negative temperatures. When brought into contact with a system at a positive temperature, energy will be transferred from the negative temperature regime to the positive temperature region.

Absolute zero
Absolute zero is the coldest possible temperature. More formally, it is the temperature at which entropy reaches its minimum value. The laws of thermodynamics state that absolute zero cannot be reached using only thermodynamic means. A system at absolute zero still possesses quantum mechanical zero-point energy, the energy of its ground state. The kinetic energy of the ground state cannot be removed. However, in the classical interpretation, it is zero and the thermal energy of matter vanishes.][ The zero point of any thermodynamic temperature scale, such as Kelvin or Rankine scale, is set at absolute zero. By international agreement, absolute zero is defined as on the Kelvin scale and as −273.15° on the Celsius scale. This equates to −459.67° on the Fahrenheit scale and 0 R on the Rankine scale. Scientists have achieved temperatures extremely close to absolute zero, where matter exhibits quantum effects such as superconductivity and superfluidity. At temperatures near 0 K, nearly all molecular motion ceases and ΔS = 0 for any adiabatic process, where S is the entropy. In such a circumstance, pure substances can (ideally) form perfect crystals as T → 0. Max Planck's strong form of the third law of thermodynamics states the entropy of a perfect crystal vanishes at absolute zero. The original Nernst heat theorem makes the weaker and less controversial claim that the entropy change for any isothermal process approaches zero as T → 0: The implication is that the entropy of a perfect crystal simply approaches a constant value. The Nernst postulate identifies the isotherm T = 0 as coincident with the adiabat S = 0, although other isotherms and adiabats are distinct. As no two adiabats intersect, no other adiabat can intersect the T = 0 isotherm. Consequently no adiabatic process initiated at nonzero temperature can lead to zero temperature. (≈ Callen, pp. 189–190) An even stronger assertion is that It is impossible by any procedure to reduce the temperature of a system to zero in a finite number of operations. (≈ Guggenheim, p. 157) A perfect crystal is one in which the internal lattice structure extends uninterrupted in all directions. The perfect order can be represented by translational symmetry along three (not usually orthogonal) axes. Every lattice element of the structure is in its proper place, whether it is a single atom or a molecular grouping. For substances which have two (or more) stable crystalline forms, such as diamond and graphite for carbon, there is a kind of "chemical degeneracy". The question remains whether both can have zero entropy at T = 0 even though each is perfectly ordered. Perfect crystals never occur in practice; imperfections, and even entire amorphous materials, simply get "frozen in" at low temperatures, so transitions to more stable states do not occur. Using the Debye model, the specific heat and entropy of a pure crystal are proportional to T 3, while the enthalpy and chemical potential are proportional to T 4. (Guggenheim, p. 111) These quantities drop toward their T = 0 limiting values and approach with zero slopes. For the specific heats at least, the limiting value itself is definitely zero, as borne out by experiments to below 10 K. Even the less detailed Einstein model shows this curious drop in specific heats. In fact, all specific heats vanish at absolute zero, not just those of crystals. Likewise for the coefficient of thermal expansion. Maxwell's relations show that various other quantities also vanish. These phenomena were unanticipated. Since the relation between changes in Gibbs free energy (G), the enthalpy (H) and the entropy is thus, as T decreases, ΔG and ΔH approach each other (so long as ΔS is bounded). Experimentally, it is found that all spontaneous processes (including chemical reactions) result in a decrease in G as they proceed toward equilibrium. If ΔS and/or T are small, the condition ΔG < 0 may imply that ΔH < 0, which would indicate an exothermic reaction. However, this is not required; endothermic reactions can proceed spontaneously if the TΔS term is large enough. Moreover, the slopes of the derivatives of ΔG and ΔH converge and are equal to zero at T = 0. This ensures that ΔG and ΔH are nearly the same over a considerable range of temperatures and justifies the approximate empirical Principle of Thomsen and Berthelot, which states that the equilibrium state to which a system proceeds is the one which evolves the greatest amount of heat, i.e. an actual process is the most exothermic one. (Callen, pp. 186–187) One model that estimates the properties of an electron gas at absolute zero in metals is the Fermi gas. The electrons, being Fermions, have to be in different quantum states, which leads the electrons to get very high typical velocities, even at absolute zero. The maximum energy that electrons can have at absolute zero is called the Fermi energy. The Fermi temperature is defined as this maximum energy divided by Boltzmann's constant, and is of the order of 80,000 K for typical electron densities found in metals. For temperatures significantly below the Fermi temperature, the electrons behave in almost the same way as at absolute zero. This explains the failure of the classical equipartition theorem for metals that eluded classical physicists in the late 19th century. A Bose–Einstein condensate (BEC) is a state of matter of a dilute gas of weakly interacting bosons confined in an external potential and cooled to temperatures very near absolute zero. Under such conditions, a large fraction of the bosons occupy the lowest quantum state of the external potential, at which point quantum effects become apparent on a macroscopic scale. This state of matter was first predicted by Satyendra Nath Bose and Albert Einstein in 1924–25. Bose first sent a paper to Einstein on the quantum statistics of light quanta (now called photons). Einstein was impressed, translated the paper himself from English to German and submitted it for Bose to the Zeitschrift für Physik which published it. Einstein then extended Bose's ideas to material particles (or matter) in two other papers. Seventy years later, the first gaseous condensate was produced by Eric Cornell and Carl Wieman in 1995 at the University of Colorado at Boulder NIST-JILA lab, using a gas of rubidium atoms cooled to 170 nanokelvin (nK) (). A record cold temperature of 450 ±80 pK in a Bose–Einstein condensate (BEC) of sodium atoms was achieved in 2003 by researchers at MIT. It is noteworthy that this record's peak emittance black-body wavelength of 6,400 kilometers is roughly the radius of Earth.
Absolute, or thermodynamic, temperature is conventionally measured in kelvins (Celsius-scaled increments) and in the Rankine scale (Fahrenheit-scaled increments) with increasing rarity. Absolute temperature measurement is uniquely determined by a multiplicative constant which specifies the size of the "degree", so the ratios of two absolute temperatures, T2/T1, are the same in all scales. The most transparent definition of this standard comes from the Maxwell–Boltzmann distribution. It can also be found in Fermi–Dirac statistics (for particles of half-integer spin) and Bose–Einstein statistics (for particles of integer spin). All of these define the relative numbers of particles in a system as decreasing exponential functions of energy (at the particle level) over kT, with k representing the Boltzmann constant and T representing the temperature observed at the macroscopic level. Temperatures that are expressed as negative numbers on the familiar Celsius or Fahrenheit scales are simply colder than the zero points of those scales. Certain systems can achieve truly negative temperatures; that is, their thermodynamic temperature (expressed in kelvin) can be of a negative quantity. A system with a truly negative temperature is not colder than absolute zero. Rather, a system with a negative temperature is hotter than any system with a positive temperature in the sense that if a negative-temperature system and a positive-temperature system come in contact, heat will flow from the negative- to the positive-temperature system. Most familiar systems cannot achieve negative temperatures because adding energy always increases their entropy. However, some systems have a maximum amount of energy that they can hold, and as they approach that maximum energy their entropy actually begins to decrease. Because temperature is defined by the relationship between energy and entropy, such a system's temperature becomes negative, even though energy is being added. As a result, the Boltzmann factor for states of systems at negative temperature increases rather than decreases with increasing state energy. Therefore no complete system, i.e. including the electromagnetic modes, can have negative temperatures, since there is no highest energy state, so that the sum of the probabilities of the states would diverge for negative temperatures. However, for quasi-equilibrium systems (e.g. spins out of equilibrium with the electromagnetic field) this argument does not apply, and negative effective temperatures are attainable. On January 3, 2013, physicists announced that they had created a quantum gas made up of potassium atoms with a negative temperature in motional degrees of freedom for the first time. One of the first to discuss the possibility of an absolute minimal temperature was Robert Boyle. His 1665 New Experiments and Observations touching Cold, articulated the dispute known as the primum frigidum. The concept was well known among naturalists of the time. Some contended an absolute minimum temperature occurred within earth (as one of the four so-called "elements"), others within water, others air, and some more recently within nitre. But all of them seemed to agree that, "There is some body or other that is of its own nature supremely cold and by participation of which all other bodies obtain that quality." The question whether there is a limit to the degree of cold possible, and, if so, where the zero must be placed, was first addressed by the French physicist Guillaume Amontons in 1702, in connection with his improvements in the air thermometer. In his instrument, temperatures were indicated by the height at which a column of mercury was sustained by a certain mass of air, the volume, or "spring", of which varied with the heat to which it was exposed. Amontons therefore argued that the zero of his thermometer would be that temperature at which the spring of the air in it was reduced to nothing. On the scale he used, the boiling-point of water was marked at +73 and the melting-point of ice at 51, so that the zero of his scale was equivalent to about −240 on the Celsius scale.][ This close approximation to the modern value of −273.15 °C for the zero of the air-thermometer was further improved upon in 1779 by Johann Heinrich Lambert, who observed that −270 °C might be regarded as absolute cold. Values of this order for the absolute zero were not, however, universally accepted about this period. Pierre-Simon Laplace and Antoine Lavoisier, in their 1780 treatise on heat, arrived at values ranging from 1,500 to 3,000 below the freezing-point of water, and thought that in any case it must be at least 600 below. John Dalton in his Chemical Philosophy gave ten calculations of this value, and finally adopted −3000 °C as the natural zero of temperature. After James Prescott Joule had determined the mechanical equivalent of heat, Lord Kelvin approached the question from an entirely different point of view, and in 1848 devised a scale of absolute temperature which was independent of the properties of any particular substance and was based solely on the fundamental laws of thermodynamics. It followed from the principles on which this scale was constructed that its zero was placed at −273.15 °C, at almost precisely the same point as the zero of the air-thermometer. The average temperature of the universe today is approximately 2.73 kelvins, based on measurements of cosmic microwave background radiation. Absolute zero cannot be achieved, although it is possible to reach temperatures close to it through the use of cryocoolers, dilution refrigerators, and nuclear adiabatic demagnetization. The use of laser cooling has produced temperatures less than a billionth of a kelvin. At very low temperatures in the vicinity of absolute zero, matter exhibits many unusual properties, including superconductivity, superfluidity, and Bose–Einstein condensation. To study such phenomena, scientists have worked to obtain even lower temperatures.

Mesophilic digester
Mesophilic digester or Mesophilic biodigester is a kind of biodigester that operates in temperatures between 20°C and about 40°, typically 37°C. This is the most used kind of biodigester in the world. More than 90% of worldwide biodigesters are of this type. Thermophilic digesters are less than 10% of digesters in the world. Mesophilic digesters are used to produce biogas, biofertilizers and sanitarization mainly in tropical countries such as India and Brazil.

Thermoregulation is the ability of an organism to keep its body temperature within certain boundaries, even when the surrounding temperature is very different. This process is one aspect of homeostasis: a dynamic state of stability between an animal's internal environment and its external environment (the study of such processes in zoology has been called ecophysiology or physiological ecology). If the body is unable to maintain a normal temperature and it increases significantly above normal, a condition known as hyperthermia occurs. For humans, this occurs when the body is exposed to constant temperatures of approximately , and any prolonged exposure (longer than a few hours) at this temperature and up to around death is almost inevitable.][ Humans may also experience lethal hyperthermia when the wet bulb temperature is sustained above for six hours. The opposite condition, when body temperature decreases below normal levels, is known as hypothermia. Whereas an organism that thermoregulates is one that keeps its core body temperature within certain limits, a thermoconformer is subject to changes in body temperature according to changes in the temperature outside of its body at a certain temperature. It was not until the introduction of thermometers that any exact data on the temperature of animals could be obtained. It was then found that local differences were present, since heat production and heat loss vary considerably in different parts of the body, although the circulation of the blood tends to bring about a mean temperature of the internal parts. Hence it is important to identify the parts of the body that most closely reflect the temperature of the internal organs. Also, for such results to be comparable, the measurements must be conducted under comparable conditions. The rectum has traditionally been considered to reflect most accurately the temperature of internal parts, or in some cases of sex or species, the vagina, uterus or bladder. Occasionally the temperature of the urine as it leaves the urethra may be of use. More often the temperature is taken in the mouth, axilla, ear or groin. Some animals undergo one of various forms of dormancy where the thermoregulation process temporarily allows the body temperature to drop, thereby conserving energy. Examples include hibernating bears and torpor in bats. Thermoregulation in organisms runs along a spectrum from endothermy to ectothermy. Endotherms create most of their heat via metabolic processes, and are colloquially referred to as warm-blooded. Ectotherms use external sources of temperature to regulate their body temperatures. They are colloquially referred to as cold-blooded despite the fact that body temperatures often stay within the same temperature ranges as warm-blooded animals. To cope with low temperatures, some fish have developed the ability to remain functional even when the water temperature is below freezing; some use natural antifreeze or antifreeze proteins to resist ice crystal formation in their tissues. Amphibians and reptiles cope with heat loss by evaporative cooling and behavioral adaptations. An example of behavioral adaptation is that of a lizard lying in the sun on a hot rock in order to heat through conduction. An endotherm is an animal that regulates its own body temperature, typically by keeping it at a constant level. To regulate body temperature, an organism may need to prevent heat gains in arid environments. Evaporation of water, either across respiratory surfaces or across the skin in those animals possessing sweat glands, helps in cooling body temperature to within the organism's tolerance range. Animals with a body covered by fur have limited ability to sweat, relying heavily on panting to increase evaporation of water across the moist surfaces of the lungs and the tongue and mouth. Mammals like cats, dogs and pigs, rely on panting or other means for thermal regulation and have sweat glands only in foot pads and snout. The sweat produced on pads of paws and on palms and soles mostly serves to increase friction and enhance grip. Birds also avoid overheating by gular fluttering, flapping the wings near the gular (throat) skin, similar to panting in mammals, since their thin skin has no sweat glands. Down feathers trap warm air acting as excellent insulators just as hair in mammals acts as a good insulator. Mammalian skin is much thicker than that of birds and often has a continuous layer of insulating fat beneath the dermis. In marine mammals, such as whales, or animals which live in very cold regions, such as the polar bears, this is called blubber. Dense coats found in desert endotherms also aid in preventing heat gain such as in the case of the camels. A cold weather strategy is to temporarily decrease metabolic rate, decreasing the temperature difference between the animal and the air and thereby minimizing heat loss. Furthermore, having a lower metabolic rate is less energetically expensive. Many animals survive cold frosty nights through torpor, a short-term temporary drop in body temperature. Organisms when presented with the problem of regulating body temperature have not only behavioural, physiological and structural adaptations, but also a feedback system to trigger these adaptations to regulate temperature accordingly. The main features of this system are stimulus, receptor, modulator, effector and then the feedback of the newly adjusted temperature to the stimulus. This cyclical process aids in homeostasis. Homeothermy and poikilothermy refer to how stable an organism's temperature is. Most endothermic organisms are homeothermic, like mammals. However, animals with facultative endothermy are often poikilothermic, meaning their temperature can vary considerably. Similarly, most fish are ectotherms, as all of their heat comes from the surrounding water. However, most are homeotherms because their temperature is very stable. By numerous observations upon humans and other animals, John Hunter showed that the essential difference between the so-called warm-blooded and cold-blooded animals lies in observed constancy of the temperature of the former, and the observed variability of the temperature of the latter. Almost all birds and mammals have a high temperature almost constant and independent of that of the surrounding air (homeothermy). Almost all other animals display a variation of body temperature, dependent on their surroundings (poikilothermy). Certain mammals are exceptions to this rule, being warm-blooded during the summer or daytime, but cold-blooded during the winter when they hibernate or at night during sleep. J. O. Wakelin Barratt has demonstrated that under certain pathological conditions, a warm-blooded (homeothermic) animal may become temporarily cold-blooded (poikilothermic). He has shown conclusively that this condition exists in rabbits suffering from rabies during the last period of their life, the rectal temperature being then within a few degrees of the room temperature and varying with it. He explains this condition by the assumption that the nervous mechanism of heat regulation has become paralysed. The respiration and heart-rate being also retarded during this period, the resemblance to the condition of hibernation is considerable. Again, Sutherland Simpson has shown that during deep anaesthesia a warm-blooded animal tends to take the same temperature as that of its environment. He demonstrated that when a monkey is kept deeply anaesthetized with ether and is placed in a cold chamber, its temperature gradually falls, and that when it has reached a sufficiently low point (about 25 °C in the monkey), the employment of an anaesthetic is no longer necessary, the animal then being insensible to pain and incapable of being roused by any form of stimulus; it is, in fact, narcotised by cold, and is in a state of what may be called "artificial hibernation." Once again this is explained by the fact that the heat-regulating mechanism has been interfered with. Similar results have been obtained from experiments on cats. Thermoregulation in both ectotherms and endotherms is controlled mainly by the preoptic area of the anterior hypothalamus. Such homeostatic control is separate from the sensation of temperature. In cold environments, birds and mammals employ the following adaptations and strategies to minimize heat loss: In warm environments, birds and mammals employ the following adaptations and strategies to maximize heat loss: As in other mammals, thermoregulation is an important aspect of human homeostasis. Most body heat is generated in the deep organs, especially the liver, brain, and heart, and in contraction of skeletal muscles. Humans have been able to adapt to a great diversity of climates, including hot humid and hot arid. High temperatures pose serious stresses for the human body, placing it in great danger of injury or even death. For humans, adaptation to varying climatic conditions includes both physiological mechanisms resulting from evolution and behavioural mechanisms resulting from conscious cultural adaptations. There are four avenues of heat loss: convection, conduction, radiation, and evaporation. If skin temperature is greater than that of the surroundings, the body can lose heat by radiation and conduction. But if the temperature of the surroundings is greater than that of the skin, the body actually gains heat by radiation and conduction. In such conditions, the only means by which the body can rid itself of heat is by evaporation. So when the surrounding temperature is higher than the skin temperature, anything that prevents adequate evaporation will cause the internal body temperature to rise. During sports activities, evaporation becomes the main avenue of heat loss. Humidity affects thermoregulation by limiting sweat evaporation and thus heat loss. The skin assists in homeostasis (keeping different aspects of the body constant e.g. temperature). It does this by reacting differently to hot and cold conditions so that the inner body temperature remains more or less constant. Vasodilation and sweating are the primary modes by which humans attempt to lose excess body heat. The brain creates much heat through the countless reactions which occur. Even the process of thought creates heat. The head has a complex system of blood vessels, which keeps the brain from overheating by bringing blood to the thin skin on the head, allowing heat to escape. The effectiveness of these methods is influenced by the character of the climate and the degree to which the individual is acclimatized. Note: Most animals can't sweat efficiently. Cats and dogs have sweat glands only on the pads of their feet. Horses and humans are two of the few animals capable of sweating. Many animals pant rather than sweat because the lungs have a large surface area and are highly vascularised. Air is inhaled, cooling the surface of the lungs and is then exhaled losing heat and some water vapour. In general, humans appear physiologically well adapted to hot dry conditions. However, effective thermoregulation is reduced in hot, humid environments such as the Red Sea and Persian Gulf (where moderately hot summer temperatures are accompanied by unusually high vapor pressures), tropical environments, and deep mines where the atmosphere can be water-saturated. In hot-humid conditions, clothing can impede efficient evaporation. In such environments, it helps to wear light clothing such as cotton, that is pervious to sweat but impervious to radiant heat from the sun. This minimizes the gaining of radiant heat, while allowing as much evaporation to occur as the environment will allow. Clothing such as plastic fabrics that are impermeable to sweat and thus do not facilitate heat loss through evaporation can actually contribute to heat stress. The process explained above, in which the skin regulates body temperature is a part of thermoregulation. This is one aspect of homeostasis-the process by which the body regulates itself to keep internal conditions constant. A human will output from around 70 watts to 870 watts, depending on the amount of physical activity undertaken. Thermogenesis occurs in the flowers of many plants in the Araceae family as well as in cycad cones. In addition, the Sacred lotus (Nelumbo nucifera) is able to thermoregulate itself, remaining on average 20 °C (36 °F) above air temperature while flowering. Heat is produced by breaking down the starch that was stored in their roots, which requires the consumption of oxygen at a rate approaching that of a flying hummingbird. One possible explanation for plant thermoregulation is to provide protection against cold temperature. For example, the skunk cabbage is not frost-resistant, yet it begins to grow and flower when there is still snow on the ground. Another theory is that thermogenicity helps attract pollinators, which is borne out by observations that heat production is accompanied by the arrival of beetles or flies. Animals other than humans regulate and maintain their body temperature with physiological adjustments and behavior. Desert lizards are ectotherms and so unable to metabolically control their temperature but can do this by altering their location. They may do this by in the morning only raising their head from its burrow and then exposing their entire body. By basking in the sun, the lizard absorbs solar heat. It may also absorb heat by conduction from heated rocks that have stored radiant solar energy. To lower their temperature, lizards exhibit varied behaviors. Sand seas, or ergs, produce up to 136 F (57.7C) and the sand lizard will hold its feet up in the air to cool down, seek cooler objects with which to contact, find shade or return to their burrow. They also go to their burrows to avoid cooling when the sun goes down or the temperature falls. Animals also engage in kleptothermy in which they share or even steal each other's body warmth. In endotherms such as bats and birds (such as the mousebird and emperor penguin) it allows the sharing of body heat (particularly amongst juveniles). This allows the individuals to increase their thermal inertia (as with gigantothermy) and so reduce heat loss. Some ectotherms share burrows of ectotherms. Other animals exploit termite mounds. Some animals living in cold environments maintain their body temperature by preventing heat loss. Their fur grows more densely to increase the amount of insulation. Some animals are regionally heterothermic and are able to allow their less insulated extremities to cool to temperatures much lower than their core temperature—nearly to 0 °C. This minimizes heat loss through less insulated body parts, like the legs, feet (or hooves), and nose. To cope with limited food resources and low temperatures, some mammals hibernate in underground burrows. In order to remain in "stasis" for long periods, these animals must build up brown fat reserves and be capable of slowing all body functions. True hibernators (e.g. groundhogs) keep their body temperature down throughout their hibernation while the core temperature of false hibernators (e.g. bears) varies with them sometimes emerging from their dens for brief periods. Some bats are true hibernators which rely upon a rapid, non-shivering thermogenesis of their brown fat deposit to bring them out of hibernation. Estivation occurs in summer (like siestas) and allows some mammals to survive periods of high temperature and little water (e.g. turtles burrow in pond mud). Daily torpor occurs in small endotherms like bats and humming birds which temporarily reduce their high metabolic rates to conserve energy. Previously, average oral temperature for healthy adults had been considered , while normal ranges are to . In Poland and Russia, the temperature had been measured axillary. 36.6 °C was considered "ideal" temperature in these countries, while normal ranges are 36 °C to 36.9 °C. Recent studies suggest that the average temperature for healthy adults is 98.2 °F or 36.8 °C (same result in three different studies). Variations (one standard deviation) from three other studies are: Temperature varies according to thermometer placement, with rectal temperature being 0.3-0.6 °C (0.5-1 °F) higher than oral temperature, while axillary temperature is 0.3-0.6 °C (0.5-1 °F) lower than oral temperature. The average difference between oral and axillary temperatures of Indian children aged 6–12 was found to be only 0.1 °C (standard deviation 0.2 °C), and the mean difference in Maltese children aged 4–14 between oral and axillary temperature was 0.56 °C, while the mean difference between rectal and axillary temperature for children under 4 years old was 0.38 °C. Of the lower warm-blooded animals, there are some that appear to be cold-blooded at birth. Kittens, rabbits and puppies, if removed from their surroundings shortly after birth, lose their body heat until their temperature has fallen to within a few degrees of that of the surrounding air. But such animals are at birth blind, helpless and in some cases furless. Animals who are born when in a condition of greater development can maintain a fairly constant body temperature. In strong, healthy human infants a day or two old the temperature rises slightly when removed, but in that of weakly, ill-developed children it either remains stationary or falls. The cause of the variable temperature in infants and young immature animals is the imperfect development of the nervous regulating mechanism. The average temperature falls slightly from infancy to puberty and again from puberty to middle age, but after that stage is passed the temperature begins to rise again, and by about the eightieth year is as high as in infancy. In humans, a diurnal variation has been observed dependent on the periods of rest and activity, lowest at 11 p.m. to 3 a.m. and peaking at 10 a.m. to 6 p.m. Monkeys also have a well-marked and regular diurnal variation of body temperature which follows periods of rest and activity, and is not dependent on the incidence of day and night; nocturnal monkeys reach their highest body temperature at night and lowest during the day. Sutherland Simpson and J.J. Galbraith observed that all nocturnal animals and birds - whose periods of rest and activity are naturally reversed through habit and not from outside interference - experience their highest temperature during the natural period of activity (night) and lowest during the period of rest (day). Those diurnal temperatures can be reversed by reversing their daily routine. The temperature curve of diurnal birds is essentially similar to that of man and other homoeothermal animals, except that the maximum occurs earlier in the afternoon and the minimum earlier in the morning. Also that the curves obtained from rabbits, guinea pigs and dogs were quite similar to those from man. These observations indicate that body temperature is partially regulated by circadian rhythms. During the follicular phase (which lasts from the first day of menstruation until the day of ovulation), the average basal body temperature in women ranges from 36.45 to 36.7 °C (97.6 to 98.1 °F). Within 24 hours of ovulation, women experience an elevation of 0.15 - 0.45 °C (0.2 - 0.9 °F) due to the increased metabolic rate caused by sharply elevated levels of progesterone. The basal body temperature ranges between 36.7 - 37.3°C (98.1 - 99.2°F) throughout the luteal phase, and drops down to pre-ovulatory levels within a few days of menstruation. Women can chart this phenomenon to determine whether and when they are ovulating, so as to aid conception or contraception. Fever is a regulated elevation of the set point of core temperature in the hypothalamus, caused by circulating pyrogens produced by the immune system. To the subject, a rise in core temperature due to fever may result in feeling cold in an environment where people without fever do not. A group of monks known as the Tummo are known to practice biofeedback meditation techniques that allow them to raise their body temperatures substantially. In Simpson's & Galbraith's work, the mean temperature of the female was higher than that of the male in all the species examined whose sex had been determined. Meals sometimes cause a slight elevation, sometimes a slight depression—alcohol seems always to produce a fall. Exercise and variations of external temperature within ordinary limits cause very slight change, as there are many compensating influences at work, which are discussed later. The core temperature of those living in the tropics is within a similar range to those dwelling in the Arctic regions. It was long theorised that low body temperature may prolong life. On November 2006, a team of scientists from the Scripps Research Institute reported that transgenic mice which had body temperature 0.3-0.5 C lower than normal mice (due to overexpressing the uncoupling protein 2 in hypocretin neurons (Hcrt-UCP2), which elevated hypothalamic temperature, thus forcing the hypothalamus to lower body temperature) indeed lived longer than normal mice. The lifespan was 12% longer for males and 20% longer for females. Mice were allowed to eat as much as they wanted. The effects of such a genetic change in body temperature on longevity is harder to study in humans. The UCP2 genetic alleles seen in humans so far are associated with obesity There are limits both of heat and cold that an endothermic animal can bear and other far wider limits that an ectothermic animal may endure and yet live. The effect of too extreme a cold is to decrease metabolism, and hence to lessen the production of heat. Both catabolic and anabolic pathways share in this metabolic depression, and, though less energy is used up, still less energy is generated. The effects of this diminished metabolism become telling on the central nervous system first, especially the brain and those parts concerning consciousness; both heart rate and respiration rate decrease; judgment becomes impaired as drowsiness supervenes, becoming steadily deeper until the individual loses consciousness; without medical intervention, death by hypothermia quickly follows. Occasionally, however, convulsions may set in towards the end, and death is caused by asphyxia. In experiments on cats performed by Sutherland Simpson and Percy T. Herring, the animals were unable to survive when rectal temperature fell below 16°C. At this low temperature respiration became increasingly feeble; heart-impulse usually continued after respiration had ceased, the beats becoming very irregular, apparently ceasing, then beginning again. Death appeared to be mainly due to asphyxia, and the only certain sign that it had taken place was the loss of knee jerks. Conversely, too high a temperature speeds up the metabolism of different tissues to such a rate that their metabolic capital is soon exhausted. Blood that is too warm produces dyspnea by exhausting the metabolic capital of the respiratory centre;][ heart rate is increased; the beats then become arrhythmic and eventually cease. The central nervous system is also profoundly affected by hyperthermia and delirium and convulsions may set in. Consciousness may also be lost, propelling the person into a comatose condition. These changes can sometimes also be observed in patients suffering from an acute fever.][ The lower limit of temperature that humans can endure depends on many factors, but no one can survive a temperature of or above for very long.][ Mammalian muscle becomes rigid with heat rigor at about 50°C, with the sudden rigidity of the whole body rendering life impossible. H.M. Vernon has done work on the death temperature and paralysis temperature (temperature of heat rigor) of various animals. He found that species of the same class showed very similar temperature values, those from the Amphibia examined being 38.5°C, Fish 39°C, Reptilia 45°C, and various Molluscs 46°C.][ Also, in the case of pelagic animals, he showed a relation between death temperature and the quantity of solid constituents of the body. In higher animals, however, his experiments tend to show that there is greater variation in both the chemical and physical characteristics of the protoplasm and hence greater variation in the extreme temperature compatible with life. Public Domain This article incorporates text from a publication now in the public domain: 
less food
Heat transfer

Heat transfer is a discipline of thermal engineering that concerns the generation, use, conversion, and exchange of thermal energy and heat between physical systems. As such, heat transfer is involved in almost every sector of the economy. Heat transfer is classified into various mechanisms, such as thermal conduction, thermal convection, thermal radiation, and transfer of energy by phase changes. Engineers also consider the transfer of mass of differing chemical species, either cold or hot, to achieve heat transfer. While these mechanisms have distinct characteristics, they often occur simultaneously in the same system.

Heat conduction, also called diffusion, is the direct microscopic exchange of kinetic energy of particles through the boundary between two systems. When an object is at a different temperature from another body or its surroundings, heat flows so that the body and the surroundings reach the same temperature, at which point they are in thermal equilibrium. Such spontaneous heat transfer always occurs from a region of high temperature to another region of lower temperature, as described by the second law of thermodynamics.

Thermodynamics Digestion
Digestive system

Digestion is the mechanical and chemical breakdown of food into smaller components that are more easily absorbed into a blood stream, for instance. Digestion is a form of catabolism: a breakdown of large food molecules to smaller ones.

In the human digestive system, food enters the mouth and mechanical digestion of the food starts by the action of mastication, a form of mechanical digestion, and the wetting contact of saliva. Saliva, a liquid secreted by the salivary glands, contains salivary amylase, an enzyme which starts the digestion of starch in the food. After undergoing mastication and starch digestion, the food will be in the form of a small, round slurry mass called a bolus. It will then travel down the esophagus and into the stomach by the action of peristalsis. Gastric juice in the stomach starts protein digestion. Gastric juice mainly contains hydrochloric acid and pepsin. As these two chemicals may damage the stomach wall, mucus is secreted by the stomach, providing a slimy layer that acts as a shield against the damaging effects of the chemicals. At the same time protein digestion is occurring, mechanical mixing occurs by peristalsis, which is waves of muscular contractions that move along the stomach wall. This allows the mass of food to further mix with the digestive enzymes.

Digestive enzyme

Digestive enzymes are enzymes that break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption by the body. Digestive enzymes are found in the digestive tracts of animals (including humans) and in the traps of carnivorous plants, where they aid in the digestion of food, as well as inside cells, especially in their lysosomes, where they function to maintain cellular survival. Digestive enzymes are diverse and are found in the saliva secreted by the salivary glands, in the stomach secreted by cells lining the stomach, in the pancreatic juice secreted by pancreatic exocrine cells, and in the intestinal (small and large) secretions, or as part of the lining of the gastrointestinal tract.

Digestive enzymes are classified based on their target substrates:

Enzyme Chemistry Metabolism
State functions

In thermodynamics, a state function, function of state, state quantity, or state variable is a property of a system that depends only on the current state of the system, not on the way in which the system acquired that state (independent of path). A state function describes the equilibrium state of a system. For example, internal energy, enthalpy, and entropy are state quantities because they describe quantitatively an equilibrium state of a thermodynamic system, irrespective of how the system arrived in that state. In contrast, mechanical work and heat are process quantities because their values depend on the specific transition (or path) between two equilibrium states.

The opposite of a state function is a path function.


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