Measurements
PAD, HEART, COLD
Gastro-intestinal (Physiological and perceptual measurements during the experimental protocolGastro-intestinal temperature (Using surgical tape (3 M Transpore Tape, 3 M Canada), six ceramic chip skin thermistors (MA-100, Thermometrics) were attached on the lower part of the pad on the 2nd finger (i.e., index finger) of both hands and on the lower part of the pad on the 1st, 3rd, and 5th toes of the immersed foot, as well as at on the 1st toe of the non-immersed foot. Data were recorded using a data logger (Smartreader 8 Plus, ACR, Vancouver, Canada).Skin blood flow (SkBF) was monitored with a laser Doppler flowmeter (PF4000 LDPM, Perimed, Stockholm, Sweden, PF5010 LDPM, Perimed, Stockholm, Sweden) at the pad of the 2nd finger in each hand as well as at the distal edge of the 1st toe of each foot. The probe (PR 407 small straight probe, Perimed) on the non-immersed 2nd finger was held in place with a plastic mini holder (diameter: 5 mm; PH 07-5, Perimed), which was fixed to the skin using double-sided adhesive strips (PF 105-3, Perimed) without constricting the finger. All other probes (413 Integrating Probe, Perimed, Stockholm, Sweden) were held in place with a plastic holder (PH 13, Perimed, Stockholm, Sweden). The SkBF data were expressed as absolute values in perfusion units (PU).Sweat rate was measured at the forehead and the belly of the gastrocnemius using the ventilated capsule method (SFM4100, Sensirion, Staefa, Switzerland). Heart rate was monitored using a wireless heart rate system (Polar Team2, Polar Electro Oy, Kempele, Finland). Arterial blood pressure was assessed on the arm of the non-immersed hand (Omron Healthcare, M6 comfort, Kyoto, Japan). Whole body thermal comfort (from 1 = comfortable to 5 = extremely uncomfortable) and thermal sensation (from −3 = cold to + 3 = hot) were recorded using standard scales (Gagge et al. 