Experiments on the action of food upon the respiration

• Published in: Proceedings of the Royal Society of London
• Format: Article in Journal/Newspaper
• Language: English
• Published: The Royal Society 1859
• Subjects: Carbonic acid
• Online Access: http://dx.doi.org/10.1098/rspl.1857.0127; https://royalsocietypublishing.org/doi/pdf/10.1098/rspl.1857.0127

The author had proved in his former Paper that the maximum influence of food is observed within two and a half hours after its exhibition; also that the action of food is in two degrees; viz. that which sustains the respiratory changes to the minimum line (or that which occurs with complete abstinence), and that which is observed as the maximum point to which the respiratory function is increased after ordinary meals. His aim in this communication was to show the variations in the influence of food between these two lines. His method of inquiry was to take a moderate quantity of a single article of food alone, before breakfast, whilst the body was at rest and in the sitting posture, and to determine the influence every ten or fifteen minutes during a period of about two hours. He noted the amount of carbonic acid exhaled and of air inhaled, with the rate of respiration and pulsation, and also the temperature and the barometric pressure of the atmosphere. The apparatus employed was that described in his former Paper, and the gentlemen who submitted themselves to the investigation were chiefly the author and Mr. Moul, with Professor Frankland, F. R. S., Mr. Hoffman, and Mr. Reid, who engaged in a few experiments. The following foods were subjected to inquiry:— 1. The starch series , viz. arrowroot, arrowroot and butter, arrow-root and sugar, commercial starch, wheat starch, gluten, bread, oatmeal, rice, rice and butter, potato.