294 



FOOD INGESTION AND ENERGY TRANSFORMATIONS. 



bine the results obtained for the oxygen consumption in the second 

 and third periods in which the highest increment was found. Since 

 the measured metabolism was distinctly above the basal metabolism 

 in the fourth period, it is evident that the influence of the ingestion 

 of food had not ceased at the end of the experiment. 



TABLE 224. #. R. D., May 2, 1906. Sitting. (2-hour periods.) 

 Gluten bread and skim milk: 



Amounts, 100 grams gluten bread, 221 grams skim milk; nitrogen, 15.43 grams; total energy, 



631 cals. 

 Fuel value: Total, 496 cals.; from protein, 84 p. ct.; from fat, 2 p. ct.; from carbohydrates, 



14 p. ct. 



Basal values (February 6 to April 20, 1906): COz, 47 grams; Oz, 42 grams; heat, 146 cals. 

 Nitrogen in urine, 0.36 gram per 2 hours (May 2, 1906). 



1 Subject ate food in 21 minutes. 



H. R. D., May 9, 1906. The amounts of gluten bread and skim milk 

 taken in this experiment were practically the same as those taken in 

 the first experiment with this subject, but the total period of observa- 

 tion was lengthened in order to obtain the final effect of the ingested 

 food. The results are given in table 225, from which it will be seen that 

 the basal value was reached in the fifth period, both carbon-dioxide 

 production and heat production showing values somewhat less than 

 basal in the sixth period. In other respects the experiment is a dupli- 

 cate of that of May 2. The nitrogen excretion reached the maximum 

 in the fourth period and decreased thereafter. It is of interest to note 

 that, although the nitrogen in the sixth period was considerably above 

 the basal value, the carbon-dioxide excretion, oxygen consumption, and 

 heat production had already reached the basal value or had fallen 

 slightly below in this period. 



H. R. D., May 17, 1906. The third experiment with this subject 

 was made with a considerably larger amount of gluten bread, but the 

 amount of skim milk was also increased. The total nitrogen intake 

 was 24.47 grams, of which 21.88 grams came from gluten bread and 2.59 

 grams from skim milk. This experiment was also continued for 12 

 hours; the results are given in table 226. The increment in all the fac- 

 tors of the metabolism was noticeable; the base-line was not reached 



