INFLUENCE OF FOOD 505 



C H 12 O 6 + 60 2 = 6C0 2 + 6H 2 

 Dextrose. 



C0 2 6 

 2 " = 6 = 1 - 



8 H 5 (0 18 H 33 2 ) 8 + 800 2 = 57C0 2 + 52H 2 O 

 Olein. 



co 2=s 57 . 



2 -80- 



C 72 H 112 N 18 22 S + 770 2 = 63C0 2 + 38H 2 O + 9CO(NH 2 ) 2 + S0 3 

 Empirical formula for 

 albumin (Lieberkiihn). 



C0 63 



2 C 3 H 5 (C 18 H 33 2 ) 3 + 640 2 = 16C 6 H 12 6 + 18CO 2 + 8H 2 

 Olein. 



The last equation represents the formation of sugar from the 

 partial oxidation of fat, and the probable origin of the low 

 quotients which are observed in hibernating animals. 



Recent researches tend to show that fat is present in small 

 quantities in the bodies of animals which have died from starva- 

 tion, and it is probable that the ferments of the tissues exert a 

 digestic action similar to that of the juices of the alimentary canal, 

 and by their action upon the tissues supply the starving animal 

 with the energy which is necessary for the immediate support of 

 life. The formation of small quantities of fat and carbohydrate 

 may thus continue as long as life lasts. 



When food is taken the respiratory exchange rises rapidly ; 

 this is due in part to the muscular and glandular activity involved 

 in mastication, swallowing, peristalsis, and digestion, but chiefly to 

 the combustion, complete or incomplete as the case may be, of the 

 food ingested. Zuntz would attribute the greater intake of oxygen 

 to the increased activity of the alimentary canal, for he found in 

 a joint research with von Mering that food placed in the stomach 

 of an animal increased the absorption of oxygen, but substances 

 such as lactic acid, glycerin, sugar, and egg-albumin had no marked 



