Nutrition and Other Subjects of Allied Interest 93 



No. 232. DODGE, RAYMOND, and F. G. BENEDICT. Psychological Effects of Alcohol. 

 An Experimental Investigation of the Effects of Moderate Doses of 

 Ethyl Alcohol on a Related Group of N euro-muscular Processes in 

 Man. Octavo, 281 pages, 1 plate, 32 figs. Published 1915. Price $2.50. 



This first publication of results under the program of the Nutrition Laboratory 

 for an exhaustive study of the physiological consequences of the ingestion of mod- 

 erate doses of ethyl alcohol in man deals with its effects on the neuro-muscular 

 tissues with especial reference to its effects on mental processes. Responses from 

 various levels of the nervous system from the lumbar reflex centers of the cord to 

 the association areas of the cerebral cortex were investigated by techniques which 

 were carefully selected for their objectivity and freedom from arbitrary interfer- 

 ence as well as for their accurate measurement of systematically related processes. 

 These approved techniques are carefully described ; in connection with the accumu- 

 lation of normal measurements, they should provide a useful base-line for any 

 future study of experimental variations in the selected processes. The variations 

 from normal of these several measurements, after the ingestion of alcohol doses 

 of 30 c.c. and 45 c.c., respectively, give data for the nature and the comparative 

 incidence of the effects of alcohol on widely different levels of the nervous system. 

 The results of the measurements not only furnish solution to many of the outstand- 

 ing problems of the psychophysiological effects of alcohol, but also serve as a 

 basis for interpreting some troublesome discrepancies and apparent contradictions, 

 in less extensively correlated data. In conjunction with the pulse data they furnish 

 presumptive evidence of the effect of alcohol on organic efficiency. 



No. 233. BENEDICT, FRANCIS G., and FRITZ B. TALBOT. The Physiology of the 

 Nezv-born Infant: Character and Amount of the Katabolism. Octavo, 

 126 pages, 10 figures. Published 1915. Price $1.00. 



Investigations on infants were commenced in the hope of securing information 

 with regard to normal infants prior to an extended pathological study. A sys- 

 tematic research into the metabolism of over 100 new-born infants has resulted in 

 an accumulation of sufficient data for definite conclusions ; a constant routine was 

 rigidly adhered to in all cases, so that the results are comparable. Several hundred 

 experimental periods were obtained. An analysis of the data for the minimum 

 metabolism periods shows that on the first day of life there are important tempera- 

 ture regulation disturbances which result either in a decreased metabolism, or an 

 increased metabolism when there is an effort on the part of the infant to com- 

 pensate for 'the loss of heat. After the second day there is a fair uniformity in the 

 heat-production per square meter of body-surface and a remarkable uniformity per 

 square meter of body-surface per unit of length. This constancy is such as to 

 permit the establishment of a factor which indicates that when the square meter 

 of body-surface, as computed from the body-weight, is divided by the length, the 

 metabolism per unit is 12.65 calories. From a study of the effect of temperature 

 changes on the basal metabolism and the amount of available breast secretion the 

 first week of life, certain procedures for the conservation of energy and supple- 

 mental feeding are suggested. 



No. 261. BENEDICT, FRANCIS G., and THORNE M. CARPENTER. Food Ingestion and 

 Energy Transformations with Special Reference to the Stimulating 

 Effect of Nutrients. Octavo, 335 pages, 3 figs. Published 1918. Price 

 $3.50. 



This publication reports the results of a series of observations with human 

 subjects on the influence of the ingestion of food upon metabolism, extending over 

 a period of 10 years (1904-1915). Data for the research were secured, first at 

 Wesleyan University, with the respiration calorimeter, and subsequently at the 

 Nutrition Laboratory, with the chair and bed calorimeters, the universal respiration 

 apparatus, and the Tissot respiration apparatus. 



Following an historical review of all previous investigations with man relating 

 to food ingestion and energy transformations, an extended discussion is given of 

 the necessity of establishing a suitable base-line upon which may be superimposed 



