731 
ON THE ACTION OE POODS UPON THE EESPIRATION. 
per minute. There was no increase in the quantity of air in myself, but there was a 
maximum increase of 18 cubic inches in Mr. Moul. The rate of respiration fell a little, 
and that of pulsation rose. The depth of inspiration was much increased. 
10 (6 exps.), Plate XXXVI. fig. 56. 11 oz. of good old home-brewed 
Heitfordshire ale, a little acid, gave an average increase in carbonic acid of -6 gr. and 
•27 gr., and maxima of 1-4 gr. and -36 gr. to myself and Mr. Moul respectively. The 
volume of air inspired was increased 60 cubic inches in myself, but there was a diminu- 
tion in Mr. Moul. The rate of respiration and pulsation scarcely varied in myself, and 
that of respiration was at first increased in Mr. Moul. 
As there was much variation in the action of the substances classed under this head, 
1 have thrown the results now given into the Table on the opposite page, with a view 
to the more ready comprehension of the numerous details. 
Abstract of the Effects of Alcohols. 
From the foregoing we may learn — 
1. ^ That the presence of alcohol, being one amongst many elements, and that one 
laijing gieatl) in quantity, is an insufficient ground for classification, and does not give 
a common action to the members of this class. 
2. Ihe direct action of pure alcohol was much more to increase than to lessen the 
respiratory changes, and sometimes the former effect was well pronounced. Small doses 
repeated had a more uniform and persistent effect than would have followed the admi- 
nistration of the whole at once. The indirect action, as, for example, in lessening the 
appetite for food, and the mode of its action, I have not investigated. 
3. Brandy, whisky, and gin, and particularly the latter, almost always lessened the 
respiratory changes recorded, whilst rum as commonly increased them. Eum and milk 
had a very pronounced and persistent action, and there was no effect upon the senso- 
rium. Ale and porter always increased them, whilst sherry wine lessened the quantity 
of air inspiied, but slightly increased the carbonic acid evolved. 
4. The volatile elements of alcohol, gin, rum, and sherry and port wine, when inhaled, 
lessened the quantity of carbonic acid exhaled, and usually lessened the quantity of air 
inhaled. Ihe effect of fine old port wine was very decided and uniform; and it is known 
that wines and spirits improve in aroma and become weaker in alcohol by age. The 
cxcito-respiratory action of rum is probably not due to its volatile elements. 
5. The quantity of vapour exhaled from the lungs was increased during the inhala- 
tion of the volatile elements of wines and spirits, without the quantity of air having 
increased. When gin was drank, the quantity of vapour in the expired air was lessened, 
whilst it was increased under the influence of alcohol, in about the same degree as 
during the inhalation of that substance. Hence the exhalation of vapour and carbonic 
acid are not parallel acts. 
6. Ihe rate of respiration was in almost all instances lessened in both of us, whilst 
that of pulsation was as constantly increased in myself, but not in Mr. Moul. 
5 D 2 
