100 ORIGIN OF SUGAR IN THE ANIMAL ECONOMY. 
cent. ; the blood of the inferior vena cava 0*083, and that of 
the crural artery 0 032. The alimentary matters were not 
examined. In two analogous experiments, we obtained the 
numbers given in the last two lines of the following table, 
which shows the results of the third series of experiments. 
Quantity of Sugar per cent, from 
Alimentary 
Matters. 
Alimentation 
r 
The vena 
porta. 
The 
hepatic 
veins. 
The 
inferior ; 
vena cava. 
t 
\ 
Arterial 
blood. 
Bread and fat broth . . 
Gr. 
0-322 
Gr. 
0-327 
Gr. 
0103 
Gr. 
0 052 
Much sugar. 
Bread and fat broth . . 
0-262 
0-267 
33 
0-132 
Fasting for three days 
0-025 
0-049 
0-042 
0-023 
Fasting for eight days 
Cooked meat .... 
99 
0-022 
39 
0-032 
33 
0-340 
0-083 
Cooked meat .... 
0-152 
33 
>} 
Cooked meat .... 
39 
0-159 
39 
0060 
Conclusions. 
1st. — That sugar may be formed in the animal economy at 
the expense of the nitrogenous aliments, and perhaps of the 
fatty bodies. 
2d. — That alimentation on fat alone does not appear to 
diminish the proportion of sugar in the organism. 
3d. — That the amylaceous aliments are transformed into 
sugar by the digestive action. 
4th. — That when animals are fed upon amylaceous matters, 
the blood of the vena porta contains a considerable propor- 
tion of sugar. 
3th. — That in animals fed upon meat no sugar exists in 
the vena porta ; that it is found, on the contrary, in notable 
quantity in the hepatic veins, in the vena cava inferior, and 
in the arterial blood. 
6th. — That the blood of the vena porta contains no sugar, 
when the animal has been enduring complete abstinence from 
food. 
7th. — That, consequently, we are obliged to admit, that in 
animals fed upon nitrogenous matters and fat, the production 
of sugar takes place in the liver . — Comjptes Rendus , No. 16, 
April 16, 1853. 
