OF FOODS UPON THE EESPIEATION. 
725 
increase of -91 gr. of carbonic acid and 19 cubic inches of air per minute. The rate of 
respiration slightly increased at first and decreased afterwards, and that of pulsation 
slightly increased. 
Milk-sugar.-~:imie 12 (7 exps.), Plate XXXV. fig. 20. I have already stated the 
efiect of sugar of milk. 
Milk-sugar and Lactic Acid.—kmie 15 (8 exps.}, Plate XXXV. fig. 21. 250 grs. of 
sugar of milk and 40 tt of lactic acid, with 8 oz. of hot water, gave me a maximum in- 
crease in carbonic acid of 1T8 gr., and in air of 22 cubic inches per minute. The rate 
of respiration fell slightly, whilst that of pulsation was scarcely changed. 
Cream. June 22 (6 exps.}, Plate XXXV. fig. 16. 2 oz. of good fresh cream produced 
in myself an average increase of -24 gr., and a maximum increase of *48 gr. of carbonic 
acid per minute; whilst in Mr. Moul there was a maximum decrease of -68 gr. per minute. 
June 23 (8 exps.}.-— 2^ oz. gave me an average increase of -29 gr., and a maximum of 
•64 gr. of carbonic acid per minute. The volume of air was increased in myself 33 
cubic inches and 19 cubic inches per minute, but in Mr. Moul it was lessened 42 cubic 
inches per minute. My rate of respiration was slightly increased in the first experiment, 
and Mr. Moul’s fell 1 per minute. My rate of pulsation was somewhat increased. 
The efiect of rum and milk will be described in the alcohol series. 
These experiments show — 
1. How different the effects of milk are upon different persons, and that there is a 
1 elation between this variation and the enjoyment of the food. I am fond of milk, but 
Mr. Moul states that neither he nor any of his family can take cheese or milk. As the 
difference in reference to the influence of milk and its components is very striking, I 
have tabulated the results for their more ready appreciation. 
Thus the increase or decrease of carbonic acid in grains per minute was — 
New milk. 
Skimmed milk. 
Casein. 
Sugar of milk. 
Cream. 
Lactic acid. 
Myself 
grs. 
f 2-261 
11-98 / 
gr. 
+ 0-84 
gr- 
r 1-341 
^ 10-72/ 
gr- 
+ 1-62 
gr- 
f 0-481 
+ 10-64/ 
■ — 
gr- 
+ 0-42 
i 
1 Mr. Moul 
f 0-281 
^10-94/ 
+ 0-54 
f 0-381 
+ 0-66 
-0-58 
-0-8 
l0-6 1 
2. That there is no element in the milk (except the acid in some conditions} which 
is not excito-respiratory. 
3. That no artificial combination of the component parts of milk produces the efiect 
upon the respiration which follows the use of the natural combination. 
4. That new milk has greater influence over the respiration than skimmed milk, and 
that the cream has greater influence than was found to exist in butter. 
5. The rate of respiration and pulsation was increased by new milk and by cream in 
myself, whilst it was lessened by skimmed milk and lactic acid, and was unchanged by 
casein. 
6. The proportion of carbonic acid to the inspired air was slightly increased. 
