1881.] 



On the Influence of Altitude upon Respiration. 



433 



Time with reference 

 to food taken. 



h. m. 



1 2 after luncheon. 



1 58 



4 30 „ 



5 20 



35 after breakfast. 



2 35 



35 after luncheon. 



2 5 



3 1 



3 55 „ 



2 56 after a meal. 



± em- 

 pera- 

 ture 

 of air. 



_VO KS CO 00 I> r-l CO CO <M 00 

 °CO CO CO iO lO CO CD CO CD tO 



9-19 



Yolume air 



per ex- 

 piration not 

 reduced. 



CO 00 CO O i H N (M N ^ 

 CD CD CO N CD <> N N N 00 



OOOO oooooo 



0-71 



Number of 

 expirations 

 per minute 

 into bag with 

 face-piece. 



15 -6 



17 1 



16 -7 



18 '8 



18 1 



15 5 

 17-6 



16 -1 



17 3 

 15 



00 



CO 

 r-l 



Number of 

 expirations 

 per minute 

 (without 

 face-piece) . 



co n n co j> o co »o o 



CO CO N N N N N N 00 CO 

 n — I i— 1 i— 1 i— 1 rH r- 1 r- 1 t— 1 i— 1 i— 1 



12 7 



Air expired 

 (reduced) 

 for 

 x gim. v^- vj"2- 



Q) © N H CO CTa Ci CO vO J> 



CO CO tjH CO CO CO Tp <*J CO CO 

 r-i iH iH . rH i — ! i — 1 i — 1 ■ — 1 ■ — 1 ■ — 1 



t~ 



CO 



Air expired 

 per minute, 

 reduced to 



freezing 

 point and 

 seaside 

 pressure. 



9 '26 



10 -46 

 9 -44 



11 -77 



10 -44 

 9 93 



12 -18 



10- 41 



11- 20 

 11-36 



10 65 



Air expired 

 per minute 

 (not re- 

 duced) . 



10'30 

 11 -64 



10 51 

 13 10 



11 -62 

 11 05 

 13 -55 

 11 -59 

 12-47 

 12-64 



11-85 



8 



CD 



0-664 

 0-750 

 0-664 

 -898 



0-770 

 0-713 

 0-816 

 0-825 

 0-829 

 0-832 



CO 



£<■ 

 o 





oo oi ^ 



. r-i <M CO . O CO X> 00 Oi O :: 



CD CD ^! 



mm ^ 



