FOODS — HUMAN NUTRITION. 267 



that the dally loss was represented by about GO gm. of body fat and 170 gm. 

 of flesh. 



The author states that during the period the weather was very bad, and the 

 men were subjected to the hardships of camp life in bad weather. 



As regards the adequacy of the diet, he considers the energy A-alue somewhat 

 too low, since it was smaller than the calculated energy expenditure. He con- 

 siders that the protein supply during the first week was certainly ample, and 

 possibly larger than was necessary, and that the substitution of some fat for 

 part of the protein would have been an advantage. He believes that the 

 average amount, 145 gm. per day, supplied in the form of fresh meat and bread, 

 was as low "as it is advisable to go, and might well be increased, especially 

 when hard work is demanded orf men under conditions of exposure." 



The paper was followed by a discussion, in which R. Hutchison, among others, 

 participated. He agreed with the author "that the protein ration was none 

 too high, for whatever views one might hold as to the protein requirements of 

 tlie body, all careful investigations had shown that there was an instinctive 

 consuiiiption of large quantities when hard muscular work had to be done." 



The influence of the preceding- diet on the respiratory quotient after active 

 digestion has ceased, F. G. Bknkdict, Jj. E. Emmes, and J. A. Riche {.imcr. 

 Jour. Physiol., 27 (1911), No. Jf, pp. 3S3-405) .—Both the small respiration ap- 

 paratus and the respiration calorimeter of the Carnegie Nutrition Research 

 Laboratory were used in the experiments reported, whicli were made with a 

 number of subjects, diets both rich and poor in carbohydrates being compared. 



In general, the conclusion was drawn that the respiratory quotient deter- 

 mined 12 hours after a meal rich in carbohydrates was higher than when the 

 last meal contained only a small amount of carbohydrates. The possibility of 

 this high respiratory quotient being due to the delayed absolution and com- 

 bustion of carbohydrates in the alimentary tract is discussed, but the authors 

 believe that the evidence is rather against the theory. 



" Obviously the previous body condition plays a very important role. The 

 extent to which the bwly storage of glycogen has been drawn upon, the mus- 

 cular activity of the day previous to the experiment, possibly the temperature 

 of the surrounding air, the general diet of the individual for several days 

 before — in fact, anything which contributes to a disturbance of the storage of 

 glycogen in the body — may alter the influence of the ingestion of a carbohydrate- 

 rich meal. If the glycogen storage in the body is at a low point, the ingestion 

 of a carbohydrate-rich meal does not result in an increased respiratory quo- 

 tient in accordance with the amount ingested, as a not inconsiderable propor- 

 tion of the carbohydrate may be stored immediately as glycogen. Until this 

 glycogen storage has been replenished the combustion of carbohydrate in the 

 food may be delayed. On the other hand, with individuals subsisting without 

 food and remaining quiet in a respiration chamber, the store of glycogen may 

 last for some time. From these data we may infer, then, that muscular activity 

 may play an important role in affecting the storage of glycogen." 



Other questions which have to do with the general subject are discussed. 



Fasting' studies. — III, Nitrogen partition of 2 men through 7-day fasts 

 following the prolonged ingestion of a low protein diet; supplemented by 

 comparative data from the subsequent feeding period, P. E. Howe, H. A. 

 Mattill, and P. B. Hawk (Jour. Amer. Chem. Soc, 33 (1911), No. ^. pp. 568- 

 598). — One of the subjects included in this investigation had been living for a 

 long time on a low proteid diet containing meat, and the other on a low proteid 

 nonflesh diet. The fasting period covered 7 days during which the subjects 

 received daily a constant quantity of water, 



