878 INFLUENCE OF FOOD PEESERVATIVES ON HEALTH. 



In the after period the numbers of red and white corpuscles and the 

 percentage of hemoglobin tend to return to the numbers for the fore 

 period. The color index for this subject during the three periods is 

 0.98, 0.88, and 1.01, showing a decrease in this index during the pre- 

 servative period. 



In No. 2 there is noticed a decrease in the number of red and white 

 corpuscles and in the amount of coloring matter during the preserva- 

 tive period. The decrease in the red corpuscles is more than com- 

 pensated for in the increase in the after period, and tfee same is true 

 of the white corpuscles, while the hemoglobin is restored almost to 

 the initial point The color index, however, shows a sfight decrease 

 in the preservative period and a more marked decrease in the after 

 period. 



In No. 3 there is a marked decrease in the number of red corpuscles 

 during the preservative period and a slight increase in the number of 

 white corpuscles. The intensity of the coloring matter is almost the 

 same, being slightly diminished. The number of red corpuscles con- 

 tinues to diminish during the after period, while the white show a 

 slight increase over the fore period, but are diminished from the pre- 

 servative period. The color index is increased during the preserva- 

 tive period. 



In No. 4 there is a slight decrease in the number of red corpuscles 

 and a very striking decrease in the number of white corpuscles during 

 the preservative period. There is also a decrease in the percentage 

 of hemoglobin. In the after period the number of red corpuscles is 

 very largely increased and the number of white corpuscles is almost 

 the same as in the fore period, and the intensity of the coloring matter 

 exactly the same as in the fore period. The color index is decreased 

 during the preservative period and the decrease is more marked dur- 

 ing the after period. 



In the case of No. 5 there is a marked decrease in the number both 

 of red and white corpuscles during the preservative period and a 

 slight decrease in the intensity of the coloring matter. There is an 

 increase in the number of white and red corpuscles in the after period 

 over the number in the preservative period. The color index again 

 is decreased in the preservative period and the decrease is more 

 marked in the after period. 



No. 6 shows a decrease in the number of red and white corpuscles 

 and a slight decrease in the intensity of the coloring matter in the 

 preservative period. There is an increase in the number of red cor- 

 puscles in the after period and a very large increase in the number 

 of white corpuscles, and a marked decrease in the coloring matter. 

 The color index is very slightly increased during the preservative 

 period and decreases in the after period. 



