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beats/min were then occasionally noted. The work load was somewhat lower dur-ing rough cutting, the heart ratę being about 8 beats/min lower and the values for oxygen uptake also being somewhat lower (fig. 2 and 3).

In the yackagina deyartment work in-tensity was on an even but clearly lower level than in the meat-cutting unit. The oxygen uptake of the men varied from 0.6 to 1.3 1/min. The oxygen uptake of the wo-men amounted to 0.4—0.61/min during work in 10—13°C. Their work in the cold-storage room (about + 4°C) was somewhat heavier, and oxygen uptake varied from 0.6 to 1.0 1/min (fig. Z). The mcan heart ratę averaged 95—120 beats/min, peaks occasionally rising to 130 beats/min (fig. 3). In generał, heart ratę remained fairly constant for the packers during the work session, even if the brief pauses and breaks madę the work appear to be intermittent. In relation to oxygen uptake, their heart ratę was somewhat higher than for, e.g., the butchers, primarily because of the age and sex differences between the groups. The work staff studied in the packaging department mainly consisted of older men, but it also included three women.

Body and skin temperaturę

Fig. 4 and 5 show individual values for body and finger skin temperaturę at the different work sites and sessions. Fig. 6 shows the individual response pattern for skin temperaturę at different parts of the body of one woman from the packaging department

f In the dairy cold Stores an increase in body temperaturę (rectal temperaturę) was generally noted during sessions with high activity. Body temperaturę remained almost unchanged during low-activity sessions.

The hands and fingers were always the ^oldest parts of the body! Finger skin temperatures of 12—15°C were mcasured for several subjeets. The back of the hand was generally a few degrees warmer, 15— 20°C. Skin temperatures on the lower limbs were generally 25—30°C, while the corresponding values for the feet were 20—25°C. It is interesting to notę that the skin temperaturę of the chest was 3—4^cC higher, on the average, for the four subjeets from one of the dairies than for the others. For all four of these subjeets inereases in body temperaturę were also measured. The explanation of these find-ings is probably to be found in a higher work intensity at this dairy, which contri-buted to a higher heat production.

Body temperaturę (orał temperaturę) was almost constant during megt-cttttino tpqrk (fig. 4). However, it dropped 0.2— 0.6°C in a few subjeets.

The lowest skin temperaturę (finger)

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