882 



INFLUENCE OF FOOD PRESERVATIVES ON HEALTH. 



TABLE XIII. Average, by periods, of corpuscles and homoglobin in the blood, 

 Series VII Continued. 



SUMMARIES. 



SERIES XIII. 

 INDIVIDUAL DATA. 



The effect of sulphurous acid in diminishing the number of cor- 

 puscles in the blood, as indicated in the preceding investigations, 

 appeared to deserve further study. It was deemed advisable, there- 

 fore, to repeat that feature of the investigation, and accordingly 

 a squad of six men was organized for the purpose of further determin- 

 ing this point, the special investigation being designated as Series 

 XIII. The fore period opened on December 1, 1906, and continued 

 for five days, followed by a preservative period of fifteen days and 

 an after period of four days, during which time a special study was 

 made of the percentage of hemoglobin, the number of red and white 

 corpuscles, and the color index. The data determined are recorded 

 in Table XIV, together with the schedule of administration of the 

 preservative. 



In the case of No. 1 the percentage of hemoglobin is slightly in- 

 creased during the preservative period, remaining practically the 

 same in the after period. The red corpuscles are decreased during 



