140 Royal Society : — 



root and sugar, commercial starch, wheat starch, gluten, bread, oat- 

 meal, rice, rice and butter, potato. 



2. The fat series, viz. butter, olive oil, cod-liver oil. 



3. Suffars, viz. cane-sugar, cane-sugar and butter, cane-sugar with 

 acids and alkalies, grape-sugar, sugar of milk. 



4. The milk series (cows' milk), viz. new milk, skimmed milk, 

 caseine, caseine and lactic acid, lactic acid, sugar of milk and lactic 

 acid, cream. 



5. Alcohols, viz. alcohol, brandy, whisky, gin, rum, sherry wine, 

 port wine, stout, and ale. 



C. The tea seines, viz. tea, green and black, hot and cold, in 

 various quantities, and with acids and alkalies ; coffee, coffee-leaves, 

 chichory, and cocoa. 



7. Some other nitrogenous substances, viz. gelatine, albumen, 

 fibrine, almond-emulsion. 



The author found that pure starch scarcely increased the amount 

 of carbonic acid evolved, but the combination of starch with gluten 

 and sugar in the cereals caused an increase of about 2 grains per 

 minute. Wheat flour, oatmeal, and rice had similar effects, but 

 potato had a less enduring influence. 



Fats lessened the amount of carbonic acid evolved, and when taken 

 with starch, the cereals, or sugar, somewhat lessened their power to 

 produce carbonic acid. Fats increased pulsation. 



Sugars increased the carbonic acid evolved to the maximum extent 

 of from 1|^ to 2J grains per minute in about half an hour. Cane- 

 sugar was more powerful than milk-sugar, and still more so than 

 grape-sugar. Acids increased the maximum influence of sugar. 



Milk increased both the pulsation and the carbonic acid, and the 

 latter to a maximum of nearly 2 grains per minute. All the com- 

 ponent elements except lactic acid had a similar influence, but new 

 milk was much more powerful than any of its elements separately, 

 or than any artificial combination of its elements. The effect of 

 milk differed in degree, and of caseine in direction, upon the author 

 and Mr. Monl. 



Tea and coffee increased the production of carbonic acid to the 

 extent of from 1|^ to 3 grains per minute. Tea was more powerful 

 than coffee, and coffee than chichory. Cocoa was as powerful as 

 coffee. Coffee-leaves lessened the amount of carbonic acid. Acids 

 added to tea rendered it more stimulating, and alkalies made it more 

 soothing. 



Alcohols differed in their effect, according both to different kinds 

 and samples of the same kind. Spirits of wine always increased the 

 quantity of carbonic acid evolved to a maximum of less than ] grain 

 per minute. Hum commonly increased it, and sometimes to 1| grain 

 per minute. Ale and stout increased it to upwards of 1 grain per 

 minute. Sherry wine (3 oz.) commonly slightly increased it. Brandy 

 and gin, and particularly the latter, always decreased it. Whisky 

 varied in its effects. The inhalation of tlie volatile elements of wine 

 and spirits, and j)articularly of fine old port wine, lessened the quan- 

 tity of carbonic acid, and increased the amount of vapour exhaled. 



