{'fraction_non_alphanumeric': 0.01726844583987441, 'fraction_numerical': 0.0, 'mean_word_length': 5.934782608695652, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
[Physiological and hygienic studies of the thermal status of workers engaged in the manufacture of chocolate and other confectionary products].

Physiological-hygienic studies are performed on the thermal status of workers exposed to overheat microclimate in the production of chocolate and other confectionery, according to the following indices: temperature of the skin, perspiration, average temperature of the body and pulse. It is already established that the microclimate discomfort leads to stress of the thermoregulating mechanisms. Recommendations are given for improving the work conditions concerning the microclimatic factor.