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dc.contributor.authorLou, Fang
dc.contributor.authorCurtin, N.A.
dc.contributor.authorWoledge, R.C.
dc.date.accessioned2015-03-05T09:18:30Z
dc.date.available2015-03-05T09:18:30Z
dc.date.issued1998
dc.identifier.citationLou , F , Curtin , N A & Woledge , R C 1998 , ' Shortening during stimulation vs. during relaxation : How do the costs compare? ' , Advances in Experimental Medicine and Biology , vol. 453 , pp. 545-53; discussion 553-5 .
dc.identifier.issn0065-2598
dc.identifier.otherPURE: 8195706
dc.identifier.otherPURE UUID: bedd5c88-da25-4411-b1e2-40ecd154c8f1
dc.identifier.otherPubMed: 9889867
dc.identifier.otherScopus: 0032424340
dc.identifier.urihttp://hdl.handle.net/2299/15541
dc.description.abstractWhite muscle fibres from dogfish were used to investigate the energetic cost of shortening by fully active muscle and by relaxing muscle. The muscle preparation was tetanized for 0.6 s and shortened by 1 mm (about 15% L0) at 7 mm/s (about 30% V0) either during stimulation or during relaxation. Isometric tetani at L0 were also investigated. Mechanical work was calculated from force and length change. Work + heat was taken as a measure of energetic cost. Both work and energetic cost were higher for shortening during stimulation than during relaxation. We also evaluated separately the work and heat associated with the contractile component and with the series elastic component. Work stored in the series elasticity could be completely recovered as external work when the shortening occurred during relaxation.en
dc.language.isoeng
dc.relation.ispartofAdvances in Experimental Medicine and Biology
dc.subjectAnimals
dc.subjectBiomechanical Phenomena
dc.subjectDogfish
dc.subjectEnergy Metabolism
dc.subjectMuscle Contraction
dc.subjectMuscle, Skeletal
dc.subjectTemperature
dc.titleShortening during stimulation vs. during relaxation : How do the costs compare?en
dc.contributor.institutionHealth & Human Sciences Research Institute
dc.contributor.institutionSchool of Life and Medical Sciences
dc.contributor.institutionDepartment of Human and Environmental Sciences
dc.contributor.institutionAgriculture, Veterinary and Food Sciences
dc.contributor.institutionPharmacology and Clinical Science Research
dc.description.statusPeer reviewed
dc.relation.schoolSchool of Life and Medical Sciences
dcterms.dateAccepted1998
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue


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