198 



INFLUENCE OF FOOD PRESERVATIVES ON HEALTH. 



min remaining almost the same throughout the three periods, being, 

 however, slightly greater in the preservative period than in the fore 

 and after periods. In the fifth series there is also a marked increase 

 in the quantity of albumin during the preservative period and a very 

 slight increase over this quantity in the after period. The broken line 

 in this series represents periods of five days, this condensation being 

 necessary in order to bring it into direct comparison with other peri- 

 ods, which extend over a much shorter time. 



FIG. 8. Albumin in urine. 



When all these expressions are combined into one it is shown that 

 the general influence of the preservative was to increase the traces of 

 albumin in the urine, and this increase was maintained in the same mag- 

 nitude during the after period. These data are highly interesting, 

 showing, as they do with reasonable certainty, a very slight tendency 

 on the part of boric acid and borax to increase the traces of albumin 

 in the urine. 



