280 



FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



subject the ea.ting of 193 grams of beefsteak with a nitrogen content of 

 8.99 grams and 20 grams of potato chips, resulted in an increased 

 metabolism which persisted at a noticeable level for the 3 hours of the 

 experiment. 



J. J. C., May 11, 1911. This is one of the few experiments in this 

 research in which the bed calorimeter was used instead of the chair 

 calorimeter. In the bed calorimeter there is usually a somewhat 

 greater degree of muscular repose, as the subject is lying down instead 

 of sitting up in a chair. The post-absorptive metabolism for J. J. C. 

 was not determined on the same day with the bed calorimeter; it was 

 therefore necessary to utilize post-absorptive values obtained with the 

 apparatus in experiments made between October 27 and November 

 15, 1910, approximately 6 months prior to the experiment with beef- 

 steak and potato chips. In the experiment with this subject on Janu- 

 ary 17, it appeared that the full effect of the food was not determined 

 during the period of the observations; the experiment on May 11 was 

 therefore continued for eight 45-minute periods instead of for four 

 periods, as in the other experiments of the series. The results of the 

 experiment are given in table 211. 



TABLE 211. J. J. C., May 11, 1911. Lying. (45-minute periods.) 



Beefsteak and potato chips: 



Amounts, 270 grams beefsteak, 41 grams potato chips; nitrogen, 12.67 grams; total energy, 



787 cals. 

 Fuel value: Total, 676 cals.; from protein, 48 p. ct. ; from fat, 41 p. ct. ; from carbohydrates, 



11 p. ct, 



Nitrogen in \irine, 0.51 gram per 45 minutes. 1 

 Basal values (October 27 to November 15, 1910): CO2, 17 grams; C>2, 14 grams; heat, 2 49 cals. 



'Nitrogen in an earlier sample for 2J hours following the eating of the food was 0.50 gram per 

 45 minutes. 



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



Following the ingestion of 270 grams of beefsteak, with a nitrogen 

 content of 12.67 grams, and 41 grams of potato chips, the increment 

 in carbon-dioxide production continued for only four periods. The 



