234 INFLUENCE OF FOOD PRESERVATIVES ON HEALTH. 



first preservative subperiod, January 28-3^1, inclusive, it is 3,253.8; for 

 the second subperiod, February 1-4, inclusive, 3,411; for the two sub- 

 periods, January 28 to February 4, inclusive, 3,343.6; for the third 

 subperiod, February 5-8, inclusive, it is 3,439.1. For the three sub- 

 periods, January 28 to February 8, inclusive, it is 3,378.3. 



A study of this balance sheet, although the data are imperfect, 

 shows that by the administration of boric acid no considerable change 

 in the amount of food burned in the bod}^ was produced. 



SERIES III. 



In this series the data are also incomplete, b}^ reason of the illness of 

 Nos. 2 and 6 after the completion of the fore period, from February 

 19 to 27, inclusive. The average daily balance of the calories for this 

 period for Nos. 1, 3, 4, and 5 is 2,858; for the first preservative sub- 

 period, extending from February 28 to March 3, inclusive, it is 2,949; 

 for the second subperiod, March 4-7 ^ inclusive, it is 2,788.27; for the 

 third subperiod, March 8-11, inclusive, it is 2,233.11. For the three 

 subperiods, February 28 to March 11, inclusive, the average daily 

 balance of the calories is 2,650.19; and for the after period, March 

 12-19, inclusive, it is 2,728.07. 



The data on this sheet show a slight increase in the combustion of 

 the food during the first preservative subperiod, a slight decrease 

 during the second subperiod, a decided decrease during the third sub-- 

 period, and a slight decrease in the three subperiods taken together, 

 with a tendency in the aftet period to return to the normal of the fore 

 period. 



SERIES IV. 



Only Nos. 8, 9, and 10 were able to complete the whole of Series IV, 

 and while the data are given for the other members of the class, in so 

 far as the observation extends, the comparison is necessarily based only 

 upon those who completed the series. 



The average daily balance during the fore period, March 20-27, 

 inclusive, for Nos. 8, 9, and 10 is 3,440.76; for the first preservative 

 subperiod, March 28-31, inclusive, 3,377.85; for the second subperiod, 

 April 1-4, inclusive, 3,365.34; for the two subperiods March 28 to 

 April 4, inclusive, 3,371.60; for the third subperiod, April 5-9, inclusive, 

 it is 3,465.80; for the three subperiods from March 28 to April 9, inclu- 

 sive, 3,407.83; for the fourth subperiod, April 10-14, inclusive, it is 

 3,388.86; for the four subperiods March 28 to April 14, inclusive, it is 

 3,402.28; for the after period, April 15-22, inclusive, it is 3,051.94. 



The data on this balance sheet show but little variation in the balance 

 for the calories during the fore period and the four preservative sub- 

 periods. Yet they indicate a restraining influence of the preservative 

 on the combustion of the food. These data, however, must first be 

 compared with the actual amounts of calories in the ingested food, as is 



