Li D J, Qiu S L, Zhou S L
Department of Radiation Oncology, Henan Tumor Institute and Hospital, Zhengzhou, China.
Int J Hyperthermia. 1989 Nov-Dec;5(6):717-24. doi: 10.3109/02656738909140496.
The normal swine rectum was heated using an intracavitary microwave radiator for 30 min at 43, 44, 45, 46, 47, and 48 degrees C. The animals were sacrificed 30 days later. The degree of heat injury was evaluated on a histological score system with a maximum possible damage score of 36 (100%). The scores for late damage were 8, 21, 23, 54, 58, and 74%, respectively. The 50% maximum damage was 45.8 +/- 0.5 degrees C/30 min. With the same score system, the heat damage to the oesophagus, which we have calculated previously, was evaluated and compared with that of the present data. The heat damage at the same temperature applied to the lumen was more severe in the rectum than that of the oesophagus. There was a roughly 2-3 degrees C difference in thermosensitivity between these two organs.
使用腔内微波辐射器在43、44、45、46、47和48摄氏度下对正常猪直肠加热30分钟。30天后处死动物。根据组织学评分系统评估热损伤程度，最大可能损伤评分为36分（100%）。晚期损伤评分分别为8%、21%、23%、54%、58%和74%。50%最大损伤的温度为45.8±0.5摄氏度/30分钟。使用相同的评分系统，对我们之前计算的食管热损伤进行评估，并与当前数据进行比较。在相同温度下施加于管腔的热损伤，直肠比食管更严重。这两个器官之间的热敏感性大约有2至3摄氏度的差异。
