MEMOIRS OF THE NATIONAL ACADEMY OF SCIENCES. 



241 



Table 1. — List of the experiments, and grouping for comparison of results with and without alcohol. 



Group. 



No. 



Date. 



Jan. 10-14, 1898. 

 Feb. 15-19, 1898. 



Mar. 19-22, 1899. 

 Mar. 13-16, 1899. 



Feb. 14-17, 1900. 

 Feb. 20-23, 1900. 

 Feb. 17-20, 1900. 



Mar. 22-26, 1898 . 

 Aj.r. 12-16, 1898.. 



Mar. L6-19, 1900 



Mar. 22-25, 1900 



Mar. 19-22, 1900 



32 Apr. 20-23, 1900. 

 34 Apr. 26-29, 1900. 



33 Apr. 23-26, 1900. 



Nov. 8-11, 1898 . 

 Dec. 20-24, 1898. 

 June 8-12, 1897 . 



May 4-8, 1897... 

 Jan. 16-18, 1899. 

 Jan. 18-20, 1899. 

 Jan. 20-22, 1899. 



Feb. 12-15, 1899. 

 Fell. 6-8. 1899... 

 Feb. 8-10, 1899.. 

 Feb. 10-12,1899. 



Dura- 

 tion. 



Days. 

 4 

 4 



3 



3 



3 



3 

 3 



4 

 4 



3 

 3 



3 



3 

 3 

 3 



3 



4 



4 



Sulijni 



E.O... 

 ...do . 



...do . 

 ...do . 



J. F. S . 

 ...do . 

 ...do . 



E.O.. 

 ...do 



J. F. S . 

 ...do . 

 ...do . 



...do . 

 ...do . 

 ...do . 



E.O... 

 ...do . 

 ...do . 



4 I dci 



2 ....do 

 2 ....do 

 2 ....do 



3 A.W.S... 

 - ....do .... 



....do .... 



....do .... 



Nature of the experi- 

 ment. 



Rest or 



work. 



Ordinary or al- 

 cohol diet. 



[Jest. 

 Rest. 



Rest. 

 Rest. 



Rest. 



Rest 

 Rest. 



Work 



Work 



Work 

 Work 

 Work 



Work 

 Work 

 Work 



Rest. . 

 Rest.. 

 Rest.. 



Rest. 

 Host. 

 Rest. 

 Rest. 



Rest. 

 Rest. 

 Rest. 

 Rest. 



Ordinary . 

 Alcohol . . 



Ordinary . 

 Alcohol .. 



Ordinary . 



...do .:.. 



Alcohol . . 



Ordinary . 

 Alcohol . . 



Ordinary . 

 ...do.... 



Alcohol . . 



Ordinary . 



...do .;.. 



Alcohol . . 



Ordinary . 

 ...do .... 

 Alcohol . . 



Ordinary . 

 Alcohol . . 

 ...do .... 

 ....do .... 



Protein in 



food. 



Ordinary 



Alcohol . 

 ...do .... 



....do ... 



Grams. 

 119 

 123 



124 

 124 



100 



99 

 99 



124 

 121 



100 



100 



99 



101 

 100 

 100 



117 



94 



104 



119 

 109 

 109 

 109 



97 

 97 

 97 

 97 



Energy In 



i i 



t 'alories. 

 2,717 

 2,709 



2,061 

 3,044 



2,490 

 2,489 

 2,491 



3, 862 

 3,891 



3,487 

 3, 495 

 3, 458 



3, 487 

 3,493 

 3,486 



2,596 

 2, 513 

 2,462 



2, 655 

 2, 653 

 2, 1153 

 2, 653 



2,264 



2, 770 

 2,776 

 2,776 



I'lilcv of 



publica- 

 tion of do- 

 tails. 



( b ) 



( b ) 



c 

 ( c ) 



« 



in 



a U. S. Dept. Agr., Office Expt. Stations, Bui. 69, on "Experiments on the Metabolism of Matter and Energy in 

 the Human Body," by W. O. Atwater, F. G. Benedict, and Associates. 



b U. S. Dept. Agr., office Kxpt. Stations, Bui. 109, on "Further Experiments on Metabolism of Matter and 

 Energy, 189S-1900," by Atwater, Benedict, and Associates. 

 The present memoir. 



The experiments are divided into groups, each group including experiments with and without 

 alcohol, but made with the same subject. In some groups there are only two experiments, one 

 with alcohol and one with ordinary diet; in others there are more than one experiment either 

 with or without alcohol. 



Mort 'i iii! less strictly corrvparablt experiments. — In the first 6 groups, A to F, inclusive, the 

 experiments with and without alcohol were practically duplicates in duration, muscular activity, 

 and amounts of protein and energy in the diet, the main difference being that a part of the fats 

 and carbohydrates of the ordinary diet, enough to supply in general about 500 calories of energy, 

 was replaced by the isodynamic amount of alcohol. In the 3 groups, G to I, which include a 

 number of the earlier experiments, those with and without alcohol were not so nearly duplicates. 

 In some instances the difference was unintentional, and was due to a difficulty in obtaining 

 food materials of like composition at different times. In these cases it was not found practicable 

 to complete tlic analyses long enough in advance of the experiments to insure uniformity of diet 

 as regards amounts of protein and energy. Later, means were devised for putting up food 

 materials in considerable quantities and preserving them by canning or cold storage, so that the 

 amounts of protein and energy in the diet were made more nearly the same in experiments 

 separated by longer or shorter intervals of time. Accordingly the experiments of groups A to 

 F are designated as more directly comparable and those of Groups G to I as less directly 

 comparable. 



