The purpose of this study was to examine the effects of physical training on red blood cell properties, in particular red cell 2, 3-diphosphoglycerate (2, 3-DPG) and aerobic work capacity. The subjects were 28 healthy men and they were divided into three groups: Group 1 (12 athletes-long distance runners, cross country skiers performing daily aerobic training), Group 2 (8 athletes-sprinters (400 m), alpine skiers playing aerobic and anaerobic training every day) and Control (8 untrained persons) .
The results obtained were as follows:
1) In aerobic work capacity (VO₂max/w, O₂ pulse max) there was significant difference (p<0.01) among 3 groups (Group 1>Group 2>Control) .
2) Red blood cell properties (RBC, Hb, Hct) of each group showed no significant difference. However MCH, MCHC of Group 1 was significantly lower than Group 2 and Control, MCV was also a tendency to be lower. Red cell 2, 3-DPG concentration was significantly higher in Group 1, 2 as compared with Control. But there was no significant difference between Group 1 and Group 2.
3) Red cell distribution curve of Group 1 tended to shift to the left in comparison with other two groups.
4) The relationship between VO₂max/w and red cell 2, 3-DPG significantly correlated for all subjects composing the three groups. In addition a significant correlation was found for Group 1.

Effects of treadmill running and restricted food intake on the metabolism of protein in several tissues were studied in male Wistar rats, aged 5 weeks and weighing about 100 g. Rats were divided into control group under free food intake (C), sedentary group under restricted food intake (Sr), exercise group under restricted food intake (Er), Food intake was restricted approximately to 66% of fed ad libitum for control group. Exercise program consisted of treadmill running for 60 minutes a day at 30 m/min on 6 days a week for 12 weeks.
A. The effects of sedentary under restricted food intake.
When compared with C
1) Lowering of body weight and increment in mg tissue/g body weight ratios. (M. Gastrocnemius, Liver, Brain, Testis, M. Soleus, M. Plantaris)
2) Significantly low level of protein content in gastrocnemius muscles, liver and kidney.
3) Inhibition in incorporation of ¹⁴C-amino acid mixture into brain and kidney protein in vivo.
B. The effects of exercise under restricted food intake.
i) compared with C
The effects were the same as those of Sr.
ii) compared with Sr
1) Lowering of body weight and increment in mg tissue/g body weight ratios. (Liver, Heart, Kidney, Testis)
2) Significantly low level of protein content in gastrocnemius muscles.
From this study it was suggested that, under the food restriction of long duration, the maintenance of protein content in brain in spite of the decrease of protein content in the other tissues indicated the existence of internal mechanism for life conservation in severe environment. And loaded with exercise under food restriction, protein content in gastra cnemius muscles decreased. Therefore, it was conceivable that skeletal muscles protein was consumed as energy for exercise.

In order to get basic data for preventing heat stroke accident during exercise in a hot environment, we analysed the relation between environmental temperature, and drinking and sweating. We also analyed the effect of water intake on body temperature regulation during exercise.
The environmental temperature started to rise in April, reached the maximumin August, and then decreased. Water intake and sweating increased significantly with increase in WBGT, but there was no correlation between weight loss and WBGT. The rise in body temperature during exercise (0.52±0.080°C) was constant and independent of WBGT. The rise in oral temperature during exercise was affected by the water intake and it was significantly higher when water was not supplied than that with water supply (p<0.001) . Sweat rate was significantly greater when water was supplied than when it was not supplied (p<0.01) .
The above results suggest that the amount of water intake increased with the increase in WBGT, which guarantees the increase in sweating and as a result maintenance of constant oral temperature.
Therefore it is suggested that it is better to supply water during exercise to facilitate evaporative heat loss, which prevent rise in oral temperature.