出版社：Japanese Society of Nutrition and Food Science
摘要：Fluctuations in the selections of starch, olive oil, casein, cod-liver oil and dry yeast under long term emotiond stress elicited by buzzer and shock was discussed. Experiment was carried out for 30 days in 6 periods of 5 days each. Group 3 was presented stress, Group 2 was set in the stress-apparatus but with no Stimulas, and Group 1 was free from them. Marked fluctuations were observed in the selections of casein and starch of Group 3 animals during and after the stress period. The increase of casein selection reached almost twice, and the decrease of starch selection reached 2/5 of selection in period 2.
