AND INSENSIBLE PERSPIRATION. 313 



carbone in flour at less than 42 per cent. ; hence 

 we have 30 per cent, of carbone in bread. 

 Twelve ounces of bread (the daily average in the 

 first set of experiments) must then contain 3.6 

 ounces of carbone. Seven ounces of oat-cake 

 and oat-meal may be estimated, I think, = 1.8 

 ounces of carbone, or half the quantity that 

 12 ounces of bread have. Four ounces of pastry 

 can scarcely contain less than one ounce of 

 carbone. Nine ounces of potatoes must contain 

 nearly one ounce of carbone. Four ounces of 

 butcher*s meat and two ounces of cheese would 

 have together somewhere about three ounces of 

 carbone, if Gay-Lussac*s experiments be nearly 

 correct. Thirty-one ounces of milk, estimating the 

 carbone at three per cent, gives eleven-twelfths of 

 an ounce. Twenty-two ounces of tea and beer 

 would contain only a small fraction of an ounce 

 of carbone, not easily estimated, but of little 

 account by reason of its smallness. 



From this it would appear, that about Hi 

 ounces of the element carbone is taken into the 

 stomach by one kind of aliment or another in the 

 course of the day in some state of combination. 



Chemical analysis has been applied with con- 

 siderable success to the animal product, urine. 

 According to Berzelius the urine of healthy 



2r 



