Search results
Results from the WOW.Com Content Network
Thermogenesis is the process of heat production in organisms.It occurs in all warm-blooded animals, and also in a few species of thermogenic plants such as the Eastern skunk cabbage, the Voodoo lily (Sauromatum venosum), and the giant water lilies of the genus Victoria.
22227 Ensembl ENSG00000109424 ENSMUSG00000031710 UniProt P25874 P12242 RefSeq (mRNA) NM_021833 NM_009463 RefSeq (protein) NP_068605 NP_033489 Location (UCSC) Chr 4: 140.56 – 140.57 Mb Chr 8: 84.02 – 84.03 Mb PubMed search Wikidata View/Edit Human View/Edit Mouse Thermogenin (called uncoupling protein by its discoverers and now known as uncoupling protein 1, or UCP1) is a mitochondrial ...
Non-exercise activity thermogenesis (NEAT), also known as non-exercise physical activity (NEPA), [1] is energy expenditure during activities that are not part of a structured exercise program. NEAT includes physical activity at the workplace, hobbies, standing instead of sitting, walking around, climbing stairs, doing chores, and fidgeting .
Thermogenic plants have the ability to raise their temperature above that of the surrounding air. Heat is generated in the mitochondria, as a secondary process of cellular respiration called thermogenesis.
The typical winter season for obligate hibernators is characterized by periods of torpor interrupted by periodic, euthermic arousals, during which body temperatures and heart rates are restored to more typical levels. The cause and purpose of these arousals are still not clear; the question of why hibernators may return periodically to normal ...
The second is non-shivering, which occurs in brown adipose tissue. [19] Population studies have shown that the San tribe of Southern Africa and the Sandawe of Eastern Africa have reduced shivering thermogenesis in the cold, and poor cold-induced vasodilation in fingers and toes compared to that of Caucasians. [5]
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]
At absolute zero temperature, the system is in the state with the minimum thermal energy, the ground state. The constant value (not necessarily zero) of entropy at this point is called the residual entropy of the system. With the exception of non-crystalline solids (e.g. glass) the residual entropy of a system is typically close to zero. [2]