A Study of Growth 15 



November 13. The records from these weighings show the same 

 general results, namely, that the rate of starvation was lowest 

 under conditions of low temperature, and that the quantity of 

 beef necessary to preserve equilibrium in case of the individual 

 at a low temperature was not sufficient for those at a higher 

 temperature. 



IX RELATION OF GROWTH TO MOULTING 



There seems to be a more or less definite relation between the 

 quantity of food and the frequency of shedding the skin. Al- 

 though there is great individual variation in this regard, there 

 is a certain uniformity which warrants the following conclusion, 

 based upon the records of thirty-six individuals. The greater 

 the quantity of beef fed to the individual the more frequent is 

 the period of shedding. This was determined by a comparison 

 of the records of the individuals in Set A^ (Table i) and Set O 

 (Table III); the quantity of beef fed in the one case being greater 

 than in the other. The average record of moulting in Set A^ 

 was seven, and in Set C^ four, during the period from October to 

 April. The individual records, showing the greatest frequency, 

 give ten moultings. Four moultings were recorded in the case 

 of starving individuals during the period. 



PART II 



With the view to determine some of the causes of variation in 

 the results of the experiments carried on during the winter of 

 1906-07 (Part I), a new series was started in October, 1907. 



Greater precautions were taken to diminish the possibilities 

 of error. The animals were carefully dried and weighed in a 

 covered dish, so as to prevent evaporation during weighing. 

 Greater care was taken to preserve the average size of the pieces 

 of beef. The average size of the pieces given to each individual 

 at the beginning of the experiment was maintained throughout 

 the later feedings, and was not, as in the first series (that of 

 1906-07), gradually increased during the first few weeks. In the 

 first series of experiments the average size of the pieces of beef 



