Influence of “Effective Temperature” Upon Bactericidal Action of Gastro-Intestinal Tract.

Abstract

We have previously shown the effects of acid and alkaline buffered substances fed by mouth upon the bactericidal action of the gastro-intestinal tract. 1 We explained these differences upon the variations in the H-ion concentration of the material in the upper half of the small intestine. When there was a predominance of acid or acid buffered substances in the lumen of this part of the tract, there was an auto-disinfection of the exogenous bacterial flora. When there was a predominance of alkaline buffered substances in the upper part of the small intestine, there was a loss of this power to kill bacteria.

We wished to use certain methods of changing in external environment to influence gastro-intestinal function and study the same bactericidal mechanism under these conditions. Bread was soaked in cooked meat broth and fed to dogs kept in rooms at ordinary and warmer temperatures. Prodigiosus was added to the food before feeding. Temperature in the cool room was 50° F., the relative humidity was 40 per cent. The warm room was 98° F. and 70 per cent relative humidity. The “effective temperature” in this instance was 91 °. 2 We have used several effective temperature zones, but for brevity wish to report a typical middle zone of effective temperature in this paper. Each dog reacted differently in maintaining his internal temperature. Some dogs even in the above temperature environments did not have a rise in rectal temperature, while others had a rise of 4° F. Drinking water was always kept in the room for the dogs.