236 



FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



ments. The total increment in oxygen consumption ranged from 3.9 

 to 7.8 grams, with an average of 5.9 grams, while the total increase in 

 the heat production varied from 15 to 36 calories, averaging 25 calories. 

 In the experiments with 75 grams of sucrose, with but two subjects, the 

 total increment in the carbon-dioxide production varied widely from 

 4.7 to 20.4 grams, averaging 11.9 grams. The total increment in the 

 oxygen consumption ranged from 1.9 to 5 grams with an average of 3 

 grams, while the increment in the heat production ranged from 9 to 27 

 calories, with an average of 15 calories. From these figures it is seen 

 that the smaller amounts of sugar produced a smaller total increment 

 in all three factors, thus corresponding more or less to the decrease in 

 the maximum effects noted for the results obtained with the 100 grams 

 and 75 grams. 



TABLE 176. Total increment of carbon dioxide, oxygen, and heat folloiuing ingestion of 



sucrose in respiration experiments. 



'Period from the time when subject finished eating to the end of the last observation, except 

 in cases when the increment of heat ended earlier. See tables 149 to 163 for complete observations. 

 *23.9 grams for 5 h 23 m 3 14.4 grams for 4 h 9 m . <16.5 grams for 6 h 5 cl . B 22 grams for 5 h 40 m . 



*73 grams sugar taken with juice of one-half lemon on this day. 



LACTOSE. 



The five experiments with lactose, grouped in table 177, show 

 reasonable uniformity in the excess carbon dioxide produced, this 

 ranging from 10.2 to 16 grams, with an average of 12.1 grams. In one 



