232 INFLUENCE OF FOOD PRESERVATIVES ON HEALTH. 



SERIES III. 



During the fore period, February 19-27, inclusive, for the four men, 

 viz, Nos. 1, 3, 4, and 5, who completed the entire course, the percent- 

 age of fat eliminated is 5.1; during the first preservative subperiod, 

 February 28 to March 3, inclusive, 4.9; during the second subperiod, 

 March 4-7, inclusive, 4.7; for the third subperiod, March 8-11, inclu- 

 sive, 2.8; for the first, second, and third, taken together, February 

 28 to March 11, inclusive, 4.2; and for the after period, March 12-19, 

 inclusive, 3.7. 



These data show an indication conflicting with those of Series II, 

 since they seem to show that the percentage of fat absorbed in the 

 body is increased under the administration of the preservative. This 

 influence, also, does not seem to pass away entirely during the con- 

 tinuance of the after period. 



SERIES IV. 



In the case of the three members of the table who completed the 

 entire course (Nos. 8, 9, and 10) it is seen that the percentage of fat 

 eliminated during the fore period, from March 20 to 27, inclusive, is 3.3; 

 during the first preservative subperiod, March 28-31, inclusive, 5; 

 during the second subperiod, April 1-4. inclusive, 3.2; during the first 

 and second together, March 28 to April 4, inclusive, 4.1; during the 

 third subperiod, April 5-9, inclusive, 3.6; during the first, second, 

 and third subperiods together, March 28 to April 9, inclusive, 3.9; 

 during the fourth subperiod, April 10-14, inclusive, 3.7; for the four 

 subperiods, March 28 to April 14, inclusive, 3.8; and for the after 

 period, April 15-22, inclusive, 3.6. 



These data show a very slight influence, if any, exerted by the pre- 

 servative on the percentage of fat eliminated. There must have been 

 a considerable increase in the case of the first preservative subperiod, 

 but no marked differences thereafter. 



SERIES V. 



Only three members of this class completed the entire series, viz, 

 Nos. 1, 3, and 5. During the fore period, April 24 to May 1, inclusive, 

 the percentage of fat eliminated is 3.4; during the first preservative 

 subperiod, May 2-13, inclusive, it is 3.7; during the first and second 

 subperiods, May 2-25, inclusive, 3.8; during the first, second, and 

 third subperiods, May 2 to June 6, inclusive, 3.8; during the first, 

 second, third, and fourth together, May 2 to June 20, inclusive, 4; 

 during the after period, June 21-29, inclusive, 5.4. 



These data show a progressive increase in the percentage of fat 

 eliminated up to and including the after period. They do not indicate 

 any marked influence of the preservative in its relation to the con- 

 sumption of fat. 



