62 Scientific Proceedings (42). 
Heat Production after Meat Ingestion. 
700 grams meat at noon. 
A. M. 
9-45- 
10.45 
P. M. 
12.45- 
i-4S 
1-45- 
2.45 
2.45- 
3-45 
3- 45- 
4- 45 
4- 45- 
5- 45 
5- 45- 
6- 45 
6.45- 
7-45 
Calories calculated .... 
No. of experiments .... 
25.06 
26.32 
O.234 
(3) 
30.78 
31-33 
0.591 
(2) 
35-07 
35-16 
0.812 
(1) 
33.98 
33.62 
0-974 
(2) 
34-09 
32.41 
1.52 
(1) 
33-87 
32.49 
1-55 
(1) 
33.51 
31-88 
1.54 
(I) 
33-49 
33-45 
1-25 
(I) 
1,200 grams meat at noon. 
Calories calculated .... 
Grams urinary N 
No. of experiments .... 
25.06 
26.32 
0.272 
(3) 
33-28 
38.87 
0.865 
(4) 
33-96 
40.30 
1.724 
(2) 
41.52 
42.53 
1.80 
(2) 
39-59 
40.47 
1.88 
(2) 
38.16 
40.64 
1-99 
(1) 
43- 43* 
44- 15 
i-93 
(1) 
* Dog awake part of the time. 
It will be noticed that the metabolism rises from 25 calories in 
starvation, to 34 calories after the ingestion of 700 grams of meat, 
and from 25 calories to 40 calories, after the ingestion of 1,200 
grams of meat. In general, the figures agree with Rubner's con- 
ception, that about 30 per cent, of the total energy of metabolized 
protein is wasted as free heat, within the organism. One new point 
stands out prominently in the above table, and that is, that for 
the first time, the direct and the indirect calorimetry in hourly 
periods have been found approximately to agree. 
An exception to this occurs during the first two hours after 
the ingestion of 1,200 grams of meat. Here, the calories found 
are much smaller than the calories calculated by the Zuntz 
method of indirect calorimetry, that is from the carbonic acid 
excretion, the oxygen absorption and the nitrogen elimination. 
This indicates that the method of indirect calorimetry is not an 
accurate measure for the heat production during the early hours 
after the ingestion of meat in large quantity. 
Two causes may here be active. Either (1) there is oxygen 
storage within the organism and carbonic acid elimination from 
the blood, or (2) there are oxidative processes which require oxygen 
and cause the liberation of carbon dioxide as the result of the 
production of early cleavage-products of protein metabolism, 
products which yield carbonic acid and require oxygen, but which 
do not liberate heat in the same quantities as it is liberated when 
the protein molecule is oxidized in its entirety. 
