238 ii;vi:k. 



the i|iiaiitity or carbonic acid ai-tuall;- diHcliurgid. Aicordiiif; to Frunklnnd's CNtiiiiati- UtC. 4 graiiiiiicK 

 or lut yifid ill dii)iii(o(;rutiuu 1411) k.-uiiitH or Iil-uI. Adding tliJH to ilif (|iiutititii-H di-rived froiii ilie 

 lion of nlliiiiiiiii wi> liuvc l)Us jk.-uiiiu us the tolul ijiiuiitil)' of lit-ut produced by putii-iitH 

 L.. . . net Ijut ill tliv a|i)'retii- Hiutu. 



"liy (iubKiitutiiig for the numbers given above, rc-luting to the discharges in health, thoi^c relating 

 to fever. Olid repeating the process, We arrive nt a coinpurulde result us to the febrile priidiietioii of 

 heat. In fever, according to SenatiirV cstiiuute, the urea dischurge iu iuereat>ed to about -lU graiiiineg 

 daily, i. c, it is about two and a third liuies as great lu it would be on the fianic diet in health. 

 Levden's e.Ktiiiiute of the carbonic ncid discharge has already been given ns "so gruniineh daily. 

 The physiological heat value of I2U grainines uf albiiniiii ^tlie (|uanti(y which corresponds to 40 

 grainiiie.s of urea) is 511.5G heat unit.s. The 12U graiumes contain (i'i.G grainmeB of carbon, uf which 

 8 grainiiie.'i leave the organism in tiieforni of urea. The remainder of carlHUi (:')ri.ri grammes) having 

 been deducted from '21:2.7 grniuines, the total carbon-discharge by respiration (i. c, the ipiaiitiiy 

 of carbon corresponding to 780 grammes of eurbonic acid), we have l.i7.1 grainnies as the weight of 

 carbon to lie acrouiited for by the i-onsumption of fat in the Imdy. The weight of fut re(|uired for 

 this purpose is 'Mit.'.i grammes, wliicJi would yield lM'i'J.4 k. -units. Adding this, as before, to the 

 (piantity of heat derived from the disiiitegratioii of albumin, wu have 2373.9 as the total heat pro- 

 duction of fever. 



" Uunke found in his experiments on himself that on an adecjuate uii.\ed diet, i. e., on a diet sufli- 

 cieiit, and not more than Huflicient, to maintain nutritive C(|uililirium, Ix^ discharged in twenty four 

 )ioiir> a (juantity of nitrogen corresponding to 3'2..'3 grammes of urea, and that his respiratory dis- 

 I iiiuire of carbonic acid was 7!ll grammes. I'rocecdiiig as before we have 413..') k.-uiiits as the 

 ((uantity of heat yielded by the disintegration of 'J7 grammes of albumin, which in thi.s ease was of 

 course ilerivetl from food. Of the carlion contained in this 07 grammes, 4.'i grammes wouM have to 

 be discharged in carbonic acid. I>edncling these from the total discharge of carlion, viz., 21.'). 7 

 grammes, we have 170.7 grammes ofcavbon, to be nccounled for as derived from the non-nitrogenous 

 constituents of food. The diet consisted of 2.'»0 grammes of meat (conlainiiig a very small proportion 

 of fat ), 400 grammes of bread, 70 grammes of farinaceous food, 70 grammes of cpg-ulbumeii, and loO 

 grammes of butler and lard. Fnnii previous determinations it was estimated that the fat of the meat 

 contained about 2.S grammes of carlion, the butter and lard about 07.0 grammes, tiie farinaceous 

 food uboul 2ii grammes. This leaves 74 grammes to be accounted fi»r as having been derived from 

 the bread, for 2.8 -f (m.O -|- 2G -f- 74 =: 170.7. 170 7 grammes therefore represents the balance 

 of carbon in the expired carbonic acid, not already accounted for as derived from the disintegration 

 of nlliuinin. (The actual ipmnlity of carbon conlained in the carbonic hydrates of the bread was 80 

 lues, so that we have an excess of G grammes unaccounted for.) According to Franklaiid's 



; I llie fat would yield 33.1!) k. -units, the butter 8.52.7 k. -units, the bread and other farinaceous 



food (supposing them to conluiii 15G.5 grammes of starch of which the heat value is 5.232) Slit 

 k -units. Adding these to the 413.5 k. -units derived from the disintegration of albumin we have 

 33. 1 "J -i- S.')2.7 -f 81!) + 413.5 = 2118.39 k. -units us the heat production of a healthy adult on a 

 mixed a<lei|uate diet. Uii similar data derived from other experiments ou biuiself, Rankc estimated 

 his own mean heat production on ade(|uatc diet at 2200 k -units. 



"Thus we have for the three conditions wo have been con.sidering, namely, inadec|Uate or fever 

 diet without fever, inadef|uatc diet with fever, and adequate diet in health, the following results: — 



Inonition ...... Ifi48.0 k. -unit.s. 



Fever ... . . 2373.9 k. -units. 



Health . . 211s 4 k -units. 



"The general rciinit to which the preceding calculution leads us, is a very important one, namely 

 thai, allbnngh as compared with the heat production of an individual on fever diet, the heat produc- 

 tion <if a fevi:. , -*ive, it is not by any means greater than the heat production of 

 health, for tlr indicated liv the numbers stated is, as we shall sec inimediotely, 

 insignificant. 



"I Mig the Miim .,; ihi- rcult. lln-re are several coiisidcralion- \» which it is rerpiisite to 



call .. In the first place, it is to Ik- noticed that the data employed us representing respec 



