738 
DE. E. Sl^HTH O:!^ THE ACTION 
riment, but there was a maximum increase of 14 cubic inches per minute in the second, 
whilst the increase in Mr. Mora was 70 cubic inches and 28 cubic mches per ^ute. 
The rate of respiration was reduced in both, and the resphations were free and deep. 
Mr. Moul is fond of jelly. i 
September 16 (8 exps.). 1000 p. of almonds madepto “ ^ ' 
Sion with 8 oz. of water, gave me an average decrease m caibomc acid of 1 1 gr., an 
ofl8 cubicinches perminute. The rate of both pulsation and respu-ation fell, and there 
was a semi-narcotic effect in thirty-five minutes. The hands were hot and congeste . 
Lean flesh.— A^ril 23 (7 exps.). 6 oz. of raw (41 oz. cooked) excellent lean beefs e^ 
gave to myself and Mr. Mora a maximum increase of -7 gr. and -2 gi-. per mmute, but 
Ld no average increase. The maximum increase in the an- mspu-ed was 19 cubic inches 
in myself, whilst there was a decrease in Mr. Moul. The rate of respnationwas reduced. 
Fish —July 5 (8 exps.). 8 oz. of vei? fine, well cooked salmon, gave me a maximum 
mcrease of -84 gr. of carbonic acid per minute in sixty-five minutes, but there was no 
average increase. There was a maximum increase of air of lo cubic inches, wit a 
slight fall in the rate of both respiration and pulsation. 
Hence albumen, fibrine, and gelatin exert an influence in exciting t e lespua ory 
function— fibrine in the least, and gelatin in the greatest degree. Almond-emulsion, 
although so powerful a ferment, is not a respiratory excitant. 
Conclusion. 
Having now described the action of each of the substances mentioned in the list, I 
proceed to offer a few general remarks upon the results obtained. 
^ 1. It is evident that foods may be fitly divided into two classes, viz. those which exci 
certain respiratory changes (excito-respiratory), and those which do not. 
The excito-respiratory are nitrogenous foods, milk and its components, sugais, lum, 
beer stout, the cereals, and potato. , t 
The non-exciters are starch, fat, certain alcohoUc compounds, the volatile elemen s 
of wines and spirits, and coffee leaves. j ^ 
2 Of the hydrocarbons, sugar must be regarded apart from stai’ch and fat; th 
former being destructive and the latter conservative of material in the system. Alcohols 
are allied to both, but chiefly to the latter. 
The very similar and powerful action of the cereals, and the unifom and powe ful 
action of milk-substances upon which the life of man chiefly depends-ai-e remaikable 
whilst the very feeble excito-respiratory action of pure starch is in accordance uith i 
^^Nrsuffidlntiy distinctive action between fat and starch has been demonstrated, but 
certain differences have been shown, such as that fat, as compared with starch, less exci es 
the respiration, does not increase the action ofstarch, increases pulsation somewhat, has 
a soothing influence, and gives a sensation of satisfaction. _ 
3. Nearly all nitrogenous foods are “excito-respiratory” in various degrees, and t , 
