104 Mineral Loss during Acidosis 
while the fat calories were increased to 857. This was accomplished, by 
replacing the lactose and sucrose of the normal period, with an isodynamic 
quantity of pure butter fat (51 gm.) prepared according to the directions 
of Osborne and Mendel.‘ The mineral, calorie, and nitrogen intake, 
therefore, was practically identical during both periods. 
The nitrogen and mineral content of the food was determined by analy- 
sis. The figures were compared with those obtained by calculation from 
the tables of Rose® (see .Table I). 
The urine of each voiding was separately collected in a Mason jar 
and preserved in the refrigerator after the addition of toluene. The 
24 hour volume was diluted to 1 lhter and 100 cc. were removed for the 
determination of titratable acidity, ammonia, creatine, creatinine, and 
acetone. The remaining urine of the 3 days (2,700 cc.) was united and 
analyzed for nitrogen and minerals. The feces were separated with the 
aid of carmine. The latter was administered, with the agar and milk, 
without other food, thus securing a sharp separation of the periods. The 
feces of a period were triturated with distilled water until a homogeneous 
suspension was obtained. Weighed aliquot portions were analyzed. ‘The 
determinations of the minerals in the food, urine, and feces were carried 
out as described in a former article. The sulfur of the food and feces 
was conveniently determined by the Benedict method, after treating the 
material with fuming nitric acid in a Kjeldahl flask.. The modified 
oxidizing solution, recommended by Denis,’ was found to be preferable 
to the original. 
A record of the analytical data and results will be found in the 
following tables. 
TABLE I. 
The Nitrogen and Mineral Content of the Daily Food.* 
Nitro- Slfur Phos- | Chlo- Cal- Mag- So- | Potas- 
gen. UF-! phorus.| rine. | cium. |nesium.| dium. | sium. 
gm. gm. gm. gm. gm. gm. gm. gm. 
Calculated, Rose®...| 12.6 | 1.11 10.7688} 2.44 |0.6496/0.0958| 1.73 | 1.357 
Found. 
Normal period...:}| 12.06) 1.13 |0.8799) 2.31 |0.7024/0.1465} 1.781} 1.261 
Highfat “ ....} 11.93} 1.11 |0.8631| 2.49 |0.6430/0.1046] 1.762] 1.207 
* The addition of agar to the food probably accounts for the disagree- 
ment between the calculated and found values for calcium, magnesium, 
and phosphorus. 
Osborne, T. B., and Mendel, L. B., J. Biol. Chem., 1913-14, xvi, 423. 
5 Rose, M. 8., A Laboratory Handbook for Dietetics, New York, 1912, 
109. ! 
6 Baumann, L., and Howard, C. P., Arch. Int. Med., 1912, ix, 665. 
7 Denis, W., J. Biol. Chem., 1910-11, viii, 401. 
