@article{oai:muroran-it.repo.nii.ac.jp:00009126,
 author = {上村,  浩信 and KAMIMURA, Hironobu and 金木,  則明 and Kaneki,  Noriaki and 島田,  浩次 and SHIMADA, Koji and 安部, 眞久 and ABE, Masahisa},
 journal = {室蘭工業大学地域共同研究開発センター研究報告},
 month = {Nov},
 note = {application/pdf, This research examined how the deskwork (typing) provoked muscle tension and fatigue with respiratory metabolism, and evaluated the effect of Hokkaido Wine odor. The subjects were ten healthy college students (male). The subjects were monitored HR: heart rata and respiratory metabolism in sitting position throughout sessions. The experiment was divided into 4 periods, the first was 5 min that is straight seating as a baseline period, and the 2nd is odor exposure period (5 min). 3rd is stress with deskwork (typing) period (10min) with odor exposure. The last was resting period with straight seating odor exposure for 10 minutes. Evaluation depended on HR, RF: respiratory rates, VT: tidal volume, VE: ventilatory volume, VO2: oxygen uptake, VCO2: carbon dioxide, EE: energy expenditure, Hokkaidou Wine odor was White wine (Wwine) and Red wine (Rwine). Measuring instrument was Quarkb2 (Bertec Japan Co,LTD)
In RF Rwine odor during second and last period was decreasing (p<0.05) vs. no odor. In VT Rwine odor was increasing typing period and last period vs. no odor (p<0.05) and Wwine odor was increasing during all period vs. no odor (p<0.05). In VE Wwine was increasing typing period vs. no odor (p<0.05). In VO2 Wwine was increasing typing period vs. no odor (p<0.05).InVCO2 Rwine was increasing typing period vs. no odor (p<0.05)and Wwine was increasing typing period vs. no odor. In HR Rwine was deceasing 2nd period and increasing during Typing period vs. no odor (p<0.05) and Wwine was increasing typing period vs. no odor (p<0.05). In EE Wwine was increasing typing period vs. no odor (p<0.05).
Wine Odors showed significant change in the respiratory metabolism (VT during typing and recovery period, also in HR and EEM during typing period). The experiment is suggested Wwine odor caused typing was increased a metabolism., 平成18年度プレ共同研究成果報告},
 pages = {39--40},
 title = {タイピング作業時におけるワイン臭が及ぼす代謝への影響},
 volume = {18},
 year = {2007},
 yomi = {カミムラ, ヒロノブ and カネキ, ノリアキ and シマダ, コウジ and アベ, マサヒサ}
}