INGESTION OF CARBOHYDRATES. 197 



satisfactory duplicate results, as the value found with A. H. M. is 

 more than twice as large as that found with A. L. L., although the 

 time of appearance is practically the same, i. e., in the first 2 hours 

 after food. In comparing the values in this group, it should be noted 

 that in the calculation of the percentage increment the base-line used 

 for J. J. C. was 1 hour, while that for the other subjects of the experi- 

 ments with maltose-dextrose mixture was 2 hours. 



The first three experiments with bananas and sugar are perfectly 

 comparable in that practically the same amounts of bananas and sugar 

 were given in each case. The increment is strikingly constant, varying 

 only from 27 to 31 per cent. In the two experiments with A. L. L., 

 the amounts ingested were approximately the same and reasonably 

 concordant increments were obtained, i. e., 34 and 31 per cent respec- 

 tively. With somewhat smaller amounts of bananas and sugar, 

 J. J. C. gave an increment of but 26 per cent, while F. M. M., with an 

 ingestion of 611 grams bananas and 9 grams of sugar, showed an incre- 

 ment of but 15 per cent. 



In three experiments the ingestion of approximately 400 grams of 

 bananas, without sugar, gave an increase in the heat production of 

 11 to 21 per cent, while in two experiments with popcorn a positive 

 increment of 10 to 15 per cent was found. The experiment with boiled 

 rice showed an increase of 6 per cent. 



In considering these data it should be remembered that the results 

 for the individual experiments can have but relatively little value, 

 inasmuch as the amounts recorded for the greatest increments above 

 basal requirements represent the observations in a single period and 

 are thus liable to all the errors possible with such measurements. The 

 emphasis should therefore be laid upon the general picture. The values 

 given in this table show that it is perfectly possible for a pure sugar, 

 such as sucrose, to increase the metabolism 17 per cent above the 

 basal value; that a maltose-dextrose mixture can raise it somewhat 

 higher; that bananas and sugar taken together give an increment of 

 15 to 34 per cent, depending upon the amount ingested; that bananas 

 without sugar increase the heat production on the average 16 per cent; 

 and that popcorn and rice may produce an increment of approximately 

 13 and 6 per cent respectively. In other words, it is very clear that 

 large increments in the heat production may be expected from a prac- 

 tically protein-free diet. As these values deal only with the maximum 

 periods, they simply show to what extent the basal value may actually 

 be stimulated by the metabolic processes following the ingestion of 

 pure or nearly pure carbohydrates. 



The time at which the maximum effect appears is likewise of great 

 importance. An examination of the figures given in the last column 

 shows that in all but a few instances the highest value appeared in the 

 first 2 hours. The most notable exceptions to this are the experiments 



