2 BULLETIN 103, U. S. DEPARTMENT OF AGRICULTURE, 
each case tests were made on healthy young men by including 
aluminum in some form in their food. The food was all carefully 
measured and weighed and the amounts of its principal ingredients 
were determined by analysis. The excretions of the men’s bodies 
(both urine and feces) were carefully collected, examined, and ana- 
lyzed. Daily records of body weight, temperature, respiration, and 
pulse were kept for each man, and notes were made of any unusual 
symptoms. Any disturbance in health or physiological processes 
was thus detected. 
Each experiment included three periods, in the first and last of 
which no aluminum was administered. During the middle period 
aluminum compounds were administered, the “dose” increasing as 
the experiment progressed. In this way the effect of large quanti- 
ties was compared with that of small quantities. In Dr. Chitten- 
den’s and Dr. Taylor’s experiments some of the men who served as 
“control”? subjects received no aluminum at any time, so that any 
disturbances due to other causes might be checked up. 
Dr. Chittenden’s experiments included 12 men and continued 
from January 15 to June 22, 1912. During 130 days the diet con- 
tained bread raised with an alum baking powder made in the labo- 
ratory... The dose of aluminum compound was increased from time 
to time, at first by increasing the quantity of bread and later by in- 
creasing the quantity of the baking powder used in making the bread. 
In this way the alum? used per man per day was increased from 
0.578 gram * (8.920 grains) at the beginning to 2.287 grams * (35.295 
grains) at the close of the dosage period; the actual aluminum con- 
tained in this dosage ranged from 0.065 gram (1.003 grains) to 0.257 
gram (3.966 grains) per man per day. Eight men used the alum 
bread, while four had no aluminum in their food. 
Dr. Long’s experiments ran from February 8 to June 7, 1911, and 
included six men, all of whom received the dosage. Baking powder 
bread was not used, but instead for 40 days a mixture of the same 
composition as the residue left in such bread by alum baking powder 
was administered in the form of a powder in water or milk. For 30 
i This bread was made fresh every day and contained in one baking of two loaves approximately: 
Sifted Hour. ss... 53-5255 See ee eee quarts... 2 
Baking powder (25 per cent calcined alum)..--.......-...-..---.-- heaping teaspoonfuls.. 4 
Salt (approximately one rounded teaspoonful) ..........-.....-----.------------- ounce.. 4 
Bibber =. o: <+ 22k Sk ce eso ee ss a ee eee dos 74 
Water, sufficient quantity. 
Laterin the experiment a greater proportion of alum baking powder was used in the makingof the bread 
in order to facilitate administering larger amounts of alum. 
2 The term “alum” as used under the heading ‘- Character of experiments conducted ’ refers to the eal- 
cined sodic aluminic sulphate commonly used in alum baking powders and not to the ordinary crystallized 
alum. 
> Equivalent to approximately two-thirds of a level teaspoonful of baking powder containing 25 per cent 
ofalum. All the figures in this and succeeding footnotes must of necessity be approximate, since teaspoons 
vary in size and baking powders in composition. 
4Approximaiely equivalent to 22 level teaspoonfuls of alum baking powder. 
