42 FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



of the metabolism after the ingestion of 50 grams each of an animal 

 protein (casein) and of a vegetable protein (edestin). For most of 

 his experiments he used the respiration apparatus installed by Gigon, 

 consisting of a spirometer and Miiller water-valves. He concludes 

 that the basal metabolism remained constant for more than four years, 

 and that the results obtained with this apparatus agree perfectly with 

 those obtained with the Jaquet and Sonde"n-Tigerstedt apparatus. 

 Following the ingestion of 50 grams of casein the carbon dioxide in- 

 creased about 5 grams and the oxygen about 5 grams within a period 

 of 3 to 3| hours. A similar increase was noted with edestin. Follow- 

 ing the lines of reasoning developed by Gigon, the author discusses the 

 question of Verdauungsarbeit. He maintains that it exists even in the 

 post-absorptive condition and that therefore this activity is included 

 in the determination of the basal value. He further believes that the 

 increase found by him after the ingestion of protein is due to further 

 changes in the foodstuff after its absorption. 



Zuntz and Schirokich, 1912. In a series of experiments with one 

 subject living on a protein-poor diet, Zuntz and Schirokich 1 studied 

 the metabolism in the nuchtern condition as well as after food and found 

 the increment in the heat output in the food experiments to be approxi- 

 mately 15 per cent. 



Gigon, 1912. In an attempt to study the influence of spices and 

 of flavoring materials upon nutrition, Gigon 2 employed the Jaquet 

 respiration apparatus in Basel and made experiments on himself during 

 the night, usually during sleep. Casein in varying amounts was taken 

 with about 1 liter of water. In some of the experiments, 10 grams of 

 salt and 1 gram of pepper were taken with the casein. The increase 

 in the carbon-dioxide production was greater when casein alone was 

 ingested, but the increase was of longer duration when the salt and 

 pepper were added. Gigon notes that the spices had more of an effect 

 on the carbon-dioxide production than they did on the oxygen con- 

 sumption. This influence was more marked with 50 grams casein than 

 with the larger amounts. In his earlier experiments, in which he 

 specially emphasizes the importance of giving pure food materials in 

 contrast to food materials of mixed composition, such as beefsteak, 

 roasts, etc., Gigon found a more rapid return to the basal value than 

 others have found and he now explains the delayed effect of eating other 

 than pure food materials as being due to the influence of the flavors. 



McCrudden and Lusk, 1912-13. McCrudden and Lusk, 3 in a study 

 of a dwarf 17 years old, with a body- weight of 21 kilograms, found that 

 the basal metabolism in the Cornell calorimeter was increased 6.6 per 

 cent after the ingestion of small quantities of food. This average 



'Zuntz and Schirokich, Separate from Med. Klinik, 1912, No. 32, 5 pp. 

 2 Gigon, Verhandl. deut.srh. Kon^r. f. inn. Med., XXIX Kongress, 1912. 

 'McCrudden and Lusk, Jouru. Biol. Chora., 1912-13, 13, p. 447. 



