230 INFLUENCE OF FOOD PRESERVATIVES ON HEALTH. 



There seems to be no regularity in this case regarding the influence 

 of the preservative upon the fat balance. There is a decided increase 

 in the i'at balance during the first and second subperiods, and a marked 

 decrease during the third subperiod. When the three subperiods are 

 taken together they show an increase in the amount of fat absorbed. 

 During the after period the fat balance is considerably increased over 

 that of the last preservative subperiod. 



SERIES IV. 



Only three members of the class completed the fourth series of 

 observations, namely, Nos. 8, 9, and 10. The average fat balance for 

 the fore period, March 20-27, inclusive, is 114.32; for the first pre- 

 servative subperiod, March 28-31, inclusive, 107.85; for the second 

 subperiod, April 1-4, inclusive, 114.32; for the first and second sub- 

 periods together, March 28 to April 4, inclusive, 111.08; for the third 

 subperiod, April 5-9, inclusive, 112.34; for the first, second, and 

 third subperiods taken together, March 28 to April 9, inclusive, 

 111.56; for the fourth subperiod, April 10-14, inclusive, 110.05; for 

 the first, second, third, and fourth together, March 28 to April 14, 

 inclusive, 111.15; and for the after period, April 15-22, inclusive, 

 105.40. 



These data show that during the four preservative subperiods the 

 amount of fat consumed in the body is somewhat less than during the 

 fore period. During the after period the amount of fat consumed is 

 considerably diminished. 



Nos. 11 and 12 were ill at the beginning of the series and were not 

 placed under observation until March 31 and April 3, respectively, 

 and the fore period was only four days for No. 11 and three days for 

 No. 12. The fat balance for the fore period is 62.69; for the preser- 

 vative period 84.44; for the after period 79.38. In this case it is not 

 advisable to make an}^ comparison with the fore period, by reason of 

 its extreme shortness and the preceding bad condition of both subjects. 



SERIES V. 



Only three members of the class, viz, Nos. 1, 3, and 5, completed the 

 entire series. During the fore period, April 24 to May 1, inclusive, 

 the fat balance is 99.32; during the first preservative subperiod, May 

 2-13, inclusive, it is 101.45; for the second subperiod, May 14-25, inclu- 

 sive, 92.33; for the first and second subperiods together, Ma}^ 2-25, inclu- 

 sive, 96.96; for the first, second, and third subperiods, May 2 to June 

 6, inclusive, it is 94.22; and during the first, second, third, and fourth 

 subperiods taken together, May 2 to June 20, inclusive, 93.38. The 

 fat balance during the after period, June 21-29, inclusive, is 100.17. 



These data show that there is a slight increase in the amount of fat 

 absorbed during the first preservative subperiod as compared with the 



