INGESTION OF PROTEIN DIETS. 



273 



F. M. M., December 23, 1908. In this second experiment with 

 F. M. M. 208 grams of beefsteak, with a nitrogen content of 9.55 grams, 

 were ingested, this being approximately the same as in the experiment 

 on December 10. The observations continued for only 6 hours, the 

 urine being collected in 2-hour periods as before. Increments in car- 

 bon-dioxide production were noted in the first three periods, also in 

 oxygen consumption. (See table 204.) Irregular values were ob- 

 tained for both factors thereafter. This irregularity was also shown in 

 heat production, as increments were obtained for the first and third 

 periods and a basal value in the second period. As the irregularity in 

 values is very pronounced, one may regard it as probable that the total 

 effect of the beefsteak was obtained in the first 3 or possibly 4 hours, as 

 also in the experiment with this subject on December 10, 1908. 



TABLE 204. F. M. M., December 23, 1908. Sitting. (1-hour periods.) 

 Beefsteak: 



Amount, 208 grams; nitrogen. 9.55 grams; total energy, 433 cals. 



Fuel value: Total, 349 cals.; from protein, 70 p. ct.; from fat, 30 p. ct. 

 Basal values (December 9 to 29, 1908) : CO 2 , 25.5 grams; 62, 22.5 grama; heat, 1 75 cals. 



l Heat eliminated corrected for change in body-weight, but not for change in body- temperature. 

 2 Sample included amount for about 1? hours preceding the first period. 



F. M. M., January 20, 1910. In the experiment recorded in table 

 205, only 132 grams of beefsteak were eaten, with a nitrogen content of 

 6.05 grams. Increments in carbon-dioxide production and oxygen con- 

 sumption were noted in the first 2 hours; thereafter values below the 

 basal value were observed. The heat production showed an increment 

 in the first five of the six periods. The only conclusion which can be 

 drawn from this experiment is that the effect of the ingestion of beef- 

 steak probably continued for 2 hours. The basal values used in this 

 experiment were the average of results obtained in four experiments 

 made within a month of the experiment with beefsteak. These ap- 

 peared to be the most suitable basal values available, but the irregu- 

 larities in the increments, as well as the appearance of values lower than 

 basal, serve to accentuate the difficulties of measuring slight increases 

 when the basal value is uncertain. 



