292 



FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



iment, with no indication of a cessation in the stimulus at the end of 

 the experiment. (See table 223.) The 70 grams of glidine therefore 

 had a pronounced effect, which continued 4 hours, if not longer. The 

 nitrogen excretion was strikingly lower in this experiment, but in any 

 event the total energy from the protein katabolized can be but a 

 relatively small part of the total heat production, probably about one- 

 third. 



TABLE 223. J. R., May 10, 1910. Silting. (1-hour periods.) 

 Glidine: 1 



Amounts, 70 grams glidine, 20 grams lemon juice; nitrogen, 9.70 grams; total energy, 352 



cals. 

 Fuel value: Total, 267 cals.; from protein, 93 p. ct.; from fat, 2 p. ct. ; from carbohydrates, 



5 p. ct. 



Nitrogen in urine, 0.72 gram per hour (in first three periods). 



Basal values: CO 2 , 27.5 grams (May 10, 1910); O 2 , 22.5 grams (March 21 to May 13, 1910); 

 heat, 72 cals. (May 10, 1910). Nitrogen in urine, 0.44 gram per hour (May 10, 

 1910). 



l Taken with lemon juice and 400 grams of water. 

 CONCLUSIONS AS TO EFFECT OF INGESTING GLIDINE. 



An examination of the results obtained in this series of live experi- 

 ments with glidine shows that it produced a marked effect upon the 

 metabolism even when such small amounts were taken as 45 grams, 

 with a nitrogen content of approximately 6.25 grams. The two experi- 

 ments with J. R., in which 70 grams were taken, gave a much larger 

 increment and a more prolonged effect than the smaller amount. A 

 comparison of these results with glidine and those obtained with other 

 predominatingly protein diets will be made subsequently. 



GLUTEN BREAD AND SKIM MILK. 



In some of the earliest experiments in this study a special gluten 

 bread was used which was made in the laboratory and contained a 

 minimum amount of carbohydrate. As much of this bread as possible 

 was taken by the subject, skim milk being added in minimum amounts 

 to aid in its ingestion, as the bread was very dry and somewhat un- 

 palatable. The experiments were carried out with the Middletown 

 respiration calorimeter in May 1906, there being in all four experi- 



