ALCOHOL. 223 



as alcohol by the various excretory channels. The evi- 

 dence of this is doubtful, and it is probable that it is split 

 up into simpler compounds. ... A small part of the 

 alcohol ingested no doubt is exhaled by the mucous mem- 

 brane of the lungs and by the kidneys. The odor of the 

 breath depends on the elimination of oxidation products, 

 such as fusel oil. If oxidized even to a small extent, and 

 the evidence, as already indicated, points to the oxidation 

 of by far the larger proportion of it (95 per cent), alcohol 

 must be regarded, in the scientific sense, as a food. No 

 doubt also its ingestion diminishes the metabolism of pro- 

 teids to the extent of about 6 per cent, as shown by the 

 diminished excretion of urea. Its oxidation will also be 

 attended by the production of heat ; but as, on the other 

 hand, it lessens the production of heat by interfering with 

 the metabolism in proteid tissues, and also by diminishing 

 the oxidation of carbohydrates and fats, the final result 

 is an actual diminution of bodily temperature. While, 

 therefore, alcohol must be classed technically as a food, 

 it is in many respects an unsuitable food, and its place can 

 be taken with great advantage by other substances. In 

 small doses it acts as a local excitant of the digestive 

 mucous membrane, and afterwards as a diffusible stimu- 

 lant upon the circulation and central nervous system. In 

 some cases it may aid the digestive process, but in a state 

 of health it is not only not required, but its use, except in 

 small doses, is positively prejudicial." 



Physiological Effects of Alcohol. These various au- 

 thorities have thus been freely quoted, to show that while 

 there is considerable divergence of opinion in regard to 

 some of the physiological effects of alcohol, they are sub- 

 stantially agreed as to the following points: 



