INGESTION OF PROTEIN DIETS. 



287 



found for this subject approximately two weeks previous, we note 

 that the basal value was exceeded in all of the observations on July 15. 

 This is in full conformity with the experiment of July 1, 1911, given in 

 table 215, which showed that with this subject exactly the same amount 

 of beefsteak had a prolonged effect which continued 12 hours or more. 



TABLE 218. H. L. H., July 15, 1911. Lying. (Values per minute.) 



Beefsteak: 



Amount, 249 grams; nitrogen, 11.44 grams; total energy, 518 cals. 

 Fuel value: Total, 418 cals.; from protein, 70 p. ct. ; from fat, 30 p. ct. 



beefsteak eaten between 12 h 03 m and 12 h 10 m a. m. 



The nitrogen excretion for 14| hours after the ingestion of the beef- 

 steak was as follows: Between 10 h 30 m p. m., July 14, to 7 h 40 m a. m., 

 July 15, 0.67 gram per hour; between 7 h 40 m a. m. and 2 h 40 m p. m., 

 July 15, 0.71 gram per hour. It is clear that these two experiments 

 are not at all in agreement so far as the two subjects are concerned, 

 and yet more nearly comparable experiments with H. L. H. than 

 those of July 1 and July 15 can hardly be expected. With this subject, 

 at least, 249 grams of beefsteak resulted in a stimulus to the meta- 

 bolism which persisted 8 to 12 hours and probably somewhat longer. 

 A similar experiment was made with Dr. S. 1 on July 13, 1911 (details 

 not here given), in which but 73 grams of beefsteak, with a nitrogen con- 

 tent of 3.36 grams, were eaten at midnight. The average heat produc- 

 tion for three experimental periods the next morning between 9 and 10 

 o'clock was 0.92 calorie. This is the basal value for this subject; hence 

 the only deduction that can be drawn is that the small amount of beef- 

 steak was without influence upon the basal metabolism 9 hours after 

 eating. 



CONCLUSIONS AS TO THE EFFECT OF INGESTING BEEFSTEAK. 



A study of the results obtained from all of the experiments in which 

 beefsteak was ingested leads us to the conclusion that 200 grams of 

 cooked steak, containing 8 to 10 grams of nitrogen, produce a rise in 



desire to acknowledge the hearty cooperation of our colleague, Professor H. Monmouth 

 Smith, who was a voluntary observer at the time these experiments were made. 



