26 
DR. W. MARCET OX A CHEMICAL IXQUIRY IXTO 
with the individual. Moi’eover, according to my experiments, the influence of 
digestion towards increasing the formation of COo in the body, which shows itself 
witliin the first liour after food has been taken, may last during one or two hours, or 
even longer, and it is very difficult to assign a period for its maximum effect.— 
January 4, 1890.] 
Three experiments were made before breakfast, yielding a mean of 0'3l3 grm. 
CO 3 per minute, and 3T57 litres of air expired. 
The curves (Plate 2) for volumes and carbonic acid have not such a parallel course 
as in the case of William Alderwood. Throughout a period of two hours after food 
the curve for relations is nearly horizontal, showing that the volumes of air and 
weights of carbonic acid closely follow each other during that time. Then the curve 
shoots up gradually to the end of the chart. While the line for carbonic acid is seen 
to fall rather rapidly, the volumes of air expired remain nearly the same. 
Table showing ( 1 st) Weight of Carbonic Acid expired per minute ; ( 2 nd) Volume of 
Air reduced to 0 ° and 760 mm. expired per minute ; (3rd) Relation of Volume 
of Air expired (reduced) to Weight of CO,^. — C. F. Townsend under experiment. 
Weight of Carhonic Acid expired per Minute in every Hour up to 6 Hours 
after a Aleal. 
Hours after a Meal. 
0 to 1. 
1 to -2. 
2 to 3. 
3 to 4. 
4 to 5. 
5 to 6. 
0-465 
0-506 
0-463 
0-388 
0-414 
0-402 
0 411 
0-442 
0-455 
0 425 
0-435 
0-409 
0-451 
0-383 
0-419 
0-397 
0-401 
0-360 
0-445 
0-440 
0-429 
0-386 
0-425 
0-414 
0-398 
0-470 
0-447 
0-397 
0-403 
0-356 
0-430 
0-401 
0413 
0-462 
0-373 
0-401 
0-428 
0-434 
0-405 
0-406 
0-439 
0-413 
0-450 
0-440 
0-350 
0-450 
0-420 
0 440 
0-454 
0-416 
0-396 
0 372 
0-410 
0-431 
0-394 
Means 0-429 
i 
0-439 
0-428 
0-404 
0-410 
0-388 
