38 PHYSIOLOGY CHAP. 



containing nitrogen, and therefore we cannot deny that it is 

 of a certain nutritive value. 



From the practical point of view, however, the nutritive value 

 of alcohol is in the prevalent opinion of the greatest clinical 

 authorities of the present day counterbalanced by the injurious 

 effects produced by its daily use even in moderate quantities. 



Of the different alcoholic beverages wine is the least injurious 

 in its effects upon the physique and morals of- the people. Taken 

 in moderation, it induces a subjective sense of warmth through 

 a slight depression in the tone of the blood-vessels and diminishes 

 the sensation of fatigue. It degrades, however, the physical, 

 intellectual, and moral strength. 



The nutritive quality of beer has gained it much approval, 

 containing, as it does, about 6-8 per cent of dextrin, sugar, and 

 vegetable albumen in addition to alcohol, the alcohol being 

 mainly amylic. The use of beer, however, tends to produce 

 heaviness of both mind and body to a greater extent than does 

 wine, an effect which is often noticeable in the people of northern 

 nations who drink large quantities of beer. 



Spirits produced by the fermentation and distillation of cereals 

 and potatoes are the most common drink of the working man in 

 northern lands. These spirits are much more injurious than 

 beer, at the same time supplying less heat and costing more than 

 the cereals used in their manufacture. On physiological grounds 

 no excuse can be offered for the use of spirits, but from the 

 psychological point of view it may be advanced that the working 

 man receives a sensation of warmth and an apparent decrease of 

 fatigue. But spirits may be readily abused, and their use should 

 be opposed on philanthropic grounds. 



Meat broth is largely used as a restorative both for the sick 

 and those in good health. Liebig's extract is merely meat broth 

 condensed till it is nearly dry. When the meat is boiled the 

 proteins contained in it coagulate and remain in the cooked 

 meat, while the extractives dissolve, together with part of the 

 proteins which had already coagulated. The dissolved nitrogenous 

 substances are represented by proteose or albumose, peptones, 

 soluble albumen, gelatine, creatin, creatinine, carnin, etc. ; the 

 non-nitrogenous substances by inosit, sugar, lactic acid ; the salts 

 by potassium phosphate and sodium chloride. 



The presumed restorative quality of broth is certainly not due 

 to the nutritive elements it contains, for they are extremely few, 

 but rather to its stimulating effect on the central nervous system, 

 making it less liable to feel the need of food, by taking away or 

 lessening the sensation of hunger. There is no component of 

 meat extract of such nutritive value, either by reason of its 

 quantity or its chemical properties, as to explain the restorative 

 effect commonly attributed to broth. Bunge remarks with 



