Temporal artery thermometry, though promising, may be a more useful tool for screening children at low risk in an acute care setting; this method cannot yet be recommended for home or hospital use when definitive measurements are required. Further studies involving large numbers of subjects are required before any alternative method replaces rectal or axillary/oral thermometry as “the gold standard” in children younger than 3 years of age. Current pricing for temporal artery temperature devices is also significantly higher than for oral/rectal thermometers, which may be a complicating factor for home use or for institutions where many devices are required.
Q. what is the red line when your body temperature drops before you are getting hypothermia? A. Hypothermia is a condition in which an organism's temperature drops below that required for normal metabolism and function. For people in stage 1 hypethermia, body temperature drops by 1-2°C below normal temperature (35-36°C). Mild to strong shivering occurs. In stage 2, body temperature drops by 2-4°C (35-33 degrees). Shivering becomes more violent. Muscle mis-coordination becomes apparent and movements are slow and labored and there is mild confusuin. In stage 3, body temperature drops below approximately 32 °C ( °F). Shivering usually stops and there's difficulty speaking, sluggish thinking, and amnesia start to appear. Cellular metabolic processes shut down. This is life threatening.
d) Secretion of thyroxin and adrenalin . These involve the use of hormones. The nervous system works very quickly, it’s like sending e-mails electronically. The endocrine system is like sending snail mail. With hormones, you have to manufacture, secrete, and have them circulate in the blood stream to then finally cause changes in the body. This may take hours in some regards. If you’re cold for an extended number of days, your thermostat in your brain will secrete thyroxin (from thyroid gland) and adrenalin (from adrenal gland) and both have very different purposes but they both increase the rate of cellular respiration to break food down at a faster rate, in part to produce heat. (We already learned that 60% of the cell respiration energy is given off as heat.) This is known as acclimatization .