
226 STORRS AGRICULTURAL EXPERIMENT STATION. 
experiment with a man. ‘The theoretical amounts of these 
substances were also determined from the known composition 
of alcohol and from actual determinations of the heats of com- 
bustion of the latter by use of the bomb calorimeter. The 
value used for the computations was 7,060 small calories per 
gram absolute alcohol. 
Tests were made by burning quantities of alcohol varying 
from 112 grams to 1,608 grams during times ranging from 
6 to 84 hours. The rate of burning of the alcohol ranged 
from 15 to 22.5 grams per hour. ‘The observations were made 
by periods of 6 hours each. Several of the tests were made 
before the actual experiments with the men. Others alter- 
nated with those experiments the purpose being to test the 
accuracy of the apparatus before and after each experiment. 
The results of the alcohol check. tests are summarized in 
table50. 
EXPERIMENTS WITH MEN. 
The subject of the experiments here described was Mr. BE. 
Osterberg, the laboratory assistant with whom several of the 
former experiments were made. 
The general plan of these experiments is the same as that of 
the experiments described in the Report of the Storrs Experi- 
ment Station and the Bulletin of the Office of Experiment 
Stations above referred to. For each experiment a diet is 
selected such as has been found by previous experiments to 
meet, as nearly as may be, the needs of the person under experi- 
ment. For the sake of greater accuracy in sampling and 
analysis, most of the materials, and especially the meats, are 
prepared in advance, and are kept in cans after sterilizing by 
heat when necessary. In the preparation of the meat, gener- 
ally lean beef, the lean meat is finely chopped, broiled slightly 
and carefully mixed. Convenient portions of roo grams or 
more are then weighed out, canned, sterilized and set aside for 
use. In putting up the bread for use the crust is removed and 
the crumb is cut in small pieces and likewise canned. Portions 
of breakfast cereals, which require no previous cooking but 
are eaten with milk, are weighed out in advance and put up in 
air-tight packages. Weighed portions of butter are put in small 
pomade cups and kept ina cool place. The portions which are 
weighed out in advance are such as are convenient for each meal. 




