238 



FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



being sucrose, levulose, lactose, and dextrose, the lactose being but 

 slightly greater than the dextrose. With the heat production the 

 lowest total increment was found with both dextrose and lactose; the 

 increases with sucrose and levulose were considerably larger, that for 

 the sucrose being one calorie greater than the levulose increment. 



In the experiments with the 75-gram amounts, the general picture 

 for the carbon-dioxide production is essentially the same as for the 

 larger amount, the order being levulose, sucrose, and dextrose. For 

 oxygen consumption and heat production the greatest increments were 

 also obtained with levulose, but there were only two experiments with 

 75 grams of levulose, so that the averages are not perfectly comparable. 



TABLE 178. Comparison of average increments of carbon dioxide, oxygen, and heat after 100 

 grams and 75 grams of carbohydrate in respiration experiments. 



From the general picture obtained from all of the experiments, one is 

 justified in saying that if the carbon-dioxide production is used as a 

 basis of comparison, the increment of the ingestion of sugars upon the 

 metabolism decreased in the order of levulose, sucrose, dextrose, and 

 lactose. If the effect is measured by oxygen consumption and heat 

 production, this statement should be revised, for in general the levulose 

 and the sucrose had essentially the same effect, but dextrose had a much 

 less influence than the other sugars. An average of the increments for 

 the individual sugars shows for the 100 grams a general increase for 

 carbon-dioxide production of 14.7 grams, for oxygen consumption of 

 4.8 grams, and for heat production of 21 calories; the averages for the 

 75-gram amounts are somewhat smaller. 



The statement made that the increment in the metabolism with 

 sugars decreases in the order of levulose, sucrose, dextrose, and lactose, 

 though based on the erroneous assumption that the carbon-dioxide incre- 



