MEMOIRS OF THE NATIONAL ACADEMY OF SCIENCES. 



!97 



Table CXXV. — ( brnparison of gains or losses of nitrog< n, and coefficii nl of ai aUabUily in the preliminary p< riods outsid* 

 tlu calorimeter and th ■ vperimental periods insidi — Continued. 



' Digest 



experi- 

 ment 



No. 



men i 

 No. 



10 



15 



» 



12 



41 

 41' 

 47 

 48 

 80 

 81 

 S3 

 84 



51 

 52 



Experiments iviih alcohol diet. 



REST EXPERIMENTS. 



Preliminary period 



Calorimeter period 



Preliminary period 



Calorimeter period 



Preliminary period 



Calorimeter period 



Preliminary period 



Calorimeter period 



Average preliminary periods . 

 Average calorimeter periods. . 



Hoc/.- experimi nts. 



Preliminary period 



Call irimeter peril id 



Average preliminary periods in 

 all above experiments with 

 ordinary diet 



Average calorimeter periods in 

 all above experiments with 

 ordinary diet 



Average preliminary periods in 

 all above experiments with 

 alcohol diet 



Average calorimeter periods in 

 all above experiments with 

 alcohol diet 



Dura- 

 tion. 



Days. 

 5 



4 

 4 

 4 

 4 

 2 



4 

 3 



Kitrogen. 



In 

 food. 



Grams. 

 16. s 

 16.7 

 19.5 

 19.8 

 16.7 

 17.4 

 19. 7 

 19.8 

 18.2 

 18.4 



19.6 

 19. :', 



is. (I 

 17.d 

 18. 5 

 18.6 



In 

 feces. 



Gi'ams 



l.:. 

 ii.ii 

 1.0 



1.4 



0.8 



0. s 

 1.2 



1. 1 

 1.1 



l.i) 



In 

 urine. 



Grams 

 17.8 



17.7 

 16.1 

 lit. 5 

 13.0 

 15.6 



16. 1 

 IS. 4 

 15. S 



17. s 



< in in 



i • or 



luss 



Grams 



-1.9 



f2.4 

 -1.1 

 +2.9 



l.o 

 2.4 



ii.:; 



l.:: 



-0.4 



1.8 14.4 -t-3. 4 

 1.3 is. 2 -0.2 



1.4 15.9 



1 . 3 

 1.3 



17.:; 

 15.5 



l.i 17.; 



n.7 

 -0.6 

 4-1.7 

 -0.3 



C ii ftoients uf availability 



Pro- 

 tein. 



Ft r cl. 

 90.8 

 94.8 

 94.9 

 93.1 

 95. 2 

 95. 2 

 94. 2 

 94.4 

 93.8 

 114. 4 



90. S 

 93.5 



92. 1 

 92.9 



93. 2 



94. 2 



Fat. 



Pi r el. 



93.6 



96. 3 

 92. 1 

 88. 2 

 91.8 



92. 5 

 H4.5 

 94.7 



93. 

 92.9 



94. 2 



95. 9 



!M. 7 

 95. 5 

 93. 2 

 93. 5 



( 'n I'- 

 ll!. hy- 

 i Irak's. 



}; )■ .7. 



H7. 3 



us. 1 



98.0 



H7.II 



98.0 



98.4 



US. 2 



97.9 



97.9 



97.9 



97.0 



US. L> 



97. 5 

 H7. 8 

 97.7 

 97.9 



Alco- 

 hol. 



Perct. 

 95. !» 

 95. 9 



98.5 

 98.5 

 97.6 



H7. 6 

 97. 

 li7.ll 

 H7. 2 

 97.2 



97.9 



U7.ll 



97.4 

 97.4 



En- 

 ergy. 



Per ct. 

 89. 2 

 91. 1 

 91. 1 

 89. 8 

 91.4 

 91.5 

 90.5 

 90.5 

 90.6 

 90.7 



91.3 

 92.7 



91.0 

 91.4 

 90. 7 

 91.1 



The figures for the availability of alcohol in the preliminary period are based upon the 

 assumption that the excretion of unoxidized alcohol was the same during the preliminary period 

 as during- the following- period when the subject was within the chamber of the respiration 

 calorimeter. It will be observed that while the diet was practically the same in the preliminary 

 as in the calorimeter period, the coefficients of availability are quite different. Sometimes the 

 subject appeared to digest the food more thoroughly during the preliminary period and some- 

 times more thoroughly during- the period spent within the respiration chamber. In both the 

 rest and work experiments without alcohol the availability of the nutrients and energy of the 

 diet was slightly less in the preliminary period than in the subsequent experiment in which 

 the subject was within the respiration chamber. In the rot experiments in which alcohol formed 

 apart of the diet there was no pronounced difference in the coefficients in the two cases, but in 

 the one instance in which there was preliminary and calorimeter period with work the coefficients 

 of availability in the former period were noticeably less than in the latter. 



Taking all the experiments into consideration it would seem that there was. as a rule, a 

 quite noticeable difference in the proportions of the food which were actually made available for 

 use in the body in the preliminary as compared with the calorimeter periods, a difference which 

 was not noticeably affected by the presence or absence of alcohol in the diet. 

 Vol. 8— No. 12 



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