Context:Precooling is the pre-exercise reduction of body temperature and is an effective method of improving physiologic function and exercise performance in environmental heat. A practical and effective method of precooling suitable for application at athletic venues has not been demonstrated.Objective: To confirm the effectiveness of pre-exercise ingestion of cold fluid without fluid ingestion during exercise on pre-exercise core temperature and to determine whether pre-exercise ingestion of cold fluid alone without continued provision of cold fluid during exercise can improve exercise performance in the heat.Design: Randomized controlled clinical trial. Setting: Environmental chamber at an exercise physiology laboratory that was maintained at 32°C, 60% relative humidity, and 3.2 m/s facing air velocity.Patients or Other Participants: Seven male recreational cyclists (age = 21 ± 1.5 years, height = 1.81 ± 0.07 m, mass = 78.4 ± 9.2 kg) participated.Intervention(s): Participants ingested 900 mL of cold (2°C) or control (37°C) flavored water in 3 300-mL aliquots over 35 minutes of pre-exercise rest.Main Outcome Measure(s): Rectal temperature and thermal comfort before exercise and distance cycled, power output, pacing, rectal temperature, mean skin temperature, heart rate, blood lactate, thermal comfort, perceived exertion, and sweat loss during exercise.Results: During rest, a greater decrease in rectal temperature was observed with ingestion of the cold fluid (0.41 ± 0.16°C) than the control fluid (0.17 ± 0.17°C) over 35 to 5 minutes before exercise (t 6 = -3.47, P = .01). During exercise, rectal temperature was lower after ingestion of the cold fluid at 5 to 25 minutes (t 6 range, 2.53-3.38, P ≤ .05). Distance cycled was greater after ingestion of the cold fluid (19.26 ± 2.91 km) than after ingestion of the control fluid (18.72 ± 2.59 km; t 6 = -2.80, P = .03). Mean power output also was greater after ingestion of the cold fluid (275 ± 27 W) than the control fluid (261 ± 22 W; t 6 = -2.13, P = .05). No differences were observed for pacing, mean skin temperature, heart rate, blood lactate, thermal comfort, perceived exertion, and sweat loss (P > .05).Conclusions: We demonstrated that pre-exercise ingestion of cold fluid is a simple, effective precooling method suitable for field-based application.Key Words: precooling, hyperthermia, time trialKey Points • Ingestion of 900 mL of cold fluid over 35 minutes of pre-exercise rest produced a mean 0.4°C reduction in pre-exercise rectal temperature and resulted in lower rectal temperature during exercise.• Self-paced endurance performance in the heat was improved after pre-exercise ingestion of cold fluid.• Ingesting cold fluid before exercise was a simple, effective precooling method that might be applied at athletic venues before athletes train or compete in the heat.P recooling is the lowering of body temperature before exercise and consistently has been demonstrated as an effective method of improving physiologic function and exercise performance in environmental h...

Three cases of Mackinlay's Rare Highland Malt whisky were excavated from the ice under Sir Ernest Shackleton's 1907 expedition base camp hut at Cape Royds in Antarctica in January 2010. The majority of the bottles were in a pristine state of preservation and three were returned to Scotland in January 2011 for the first sensory and organoleptic analysis of a Scotch malt whisky distilled in the late 1890s. Sensory analysis and the higher alcohol and maturation congener profiles describe a lightly peated malt whisky matured in American white oak sherry or wine casks. Analysis of process related compounds together with combined gas chromatography (GC) mass spectrometry and GC‐olfactometry analysis of fermentation related congeners show a distinctly ‘modern’ style of malt whisky. While Scotch malt whisky at the end of the 19th century was generally regarded as heavily peated and harsh in character, Charles Mackinlay & Co. Distillers were producing a malt whisky with an altogether more subtle character at their Glen Mhor distillery near Inverness. The sensory and chemical analysis of this unique whisky artefact significantly changes our understanding of the quality and character of Scotch malt whisky produced by our distilling forefathers.

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The author (CE) would like to thank Andrea Packwood, ARU librarian, for her support in developing the search process. Thanks also to Professor Kay Cooper from the Scottish Centre for Evidence-Based Multi Professional Practice for her guidance in using the JBI approach to systematic reviews of qualitative studies, and for peer reviewing the protocol. This review contributes to a doctoral degree award for CD. FundingThis systematic review has been completed as part of a fully funded Vice Chancellor PhD studentship at Anglia Ruskin University. DeclarationsNo declarations.