BOEIC ACID AND BORAX. 235 



done in calculations of the percentages of the calories eliminated. Dur- 

 ing the after period the data show a very largely decreased combustion 

 of the food. 



SERIES V. 



The data for Series V are based on Nos. 1, 3, and 5 only. During 

 the fore period, from April 24 to May 1, the average daily balance is 

 3,153; during the first preservative subperiod, May 2-13, inclusive, it 

 is 3, 396.71; during the first and second subperiods, May 2-25, inclu- 

 sive, it is 3,241.04; during the first, second, and third subperiods, May 

 2 to -June 6, inclusive, it is 3,112.32; during the first, second, third, 

 and fourth subperiods, Ma}^ 2 to June 20, inclusive, it is 3,087.05; 

 during the after period, June 21-29, inclusive, it is 3,096.18. 



The data on this balance sheet show an increased combustion during 

 the first and second preservative subperiods. The other subperiods 

 show, however, a diminished combustion of the food quite marked in 

 character, while the after period shows the same tendency. 



COMPARISON OF CALORIES BALANCES. 



In order to secure a general expression of the effect of the added 

 preservative upon the processes of combustion, as in the other cases, 

 it is desirable to bring together all the data into one expression, show- 

 ing the average daily balances of calories per man throughout the 

 entire experiment, by periods. This is done in the following tabular 

 statement, taken from Table LXXXlV (p. 422): 



Calories. 



Fore periods 3,113.58 



Preservative periods 3, 073. 28 



After periods 2, 950. 75 



The combination of the data as shown above indicates that the total 

 influence of the borax upon the combustion of the food is not very 

 marked. There is, however, a tendency to a less complete combustion, 

 since the average balance for the preservative periods is slightly less 

 than that for the fore periods and still less for the after periods. Too 

 much stress, however, can not be laid upon this point, by reason of 

 the contradictory nature of the data in the several series, and from 

 the further fact that variations in the temperature, due to seasonal 

 or other influences and other factors beyond control, have a decided 

 influence on the total amount of heat produced. It is evident that 

 when exposed to a low temperature the amount of heat developed in 

 the body must necessarily be greater and the amount of the consump- 

 tion of combustible matters in the food be thus increased. No definite 

 conclusion, therefore, can be safely drawn from the data collected. 



PERCENTAGE ELIMINATED. 



A different expression of the changes which the combustible matter 

 in the food undergoes in the body, and one perhaps which is more 



