The constitution of malt liquors, and their influence upon digestion and nutrition : a paper / by J.J. Coleman.

  • Coleman, Joseph James, 1838-1888.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: The constitution of malt liquors, and their influence upon digestion and nutrition : a paper / by J.J. Coleman. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    •i water caused an average decrease of 02 grain in the carbonic acid expired per minute. ” In another experiment the average decrease was 0-38 grain. The quantity of air inspired fell 42, 37, and 34 cubic inches per minute in different exjoeriments. In regard to whisky he remarks, “ One and a half ounce of whisky, containing forty-live per cent, of alcohol in six ounces of cold water, caused an average decrease in the carbonic acid expired of '33 grain per minute.” Let us compare these results with what was obtained from the same weight of sugar. Ho says, “ One and a half ounce of sugar dissolved in water gave a maximum increase in the carbonic acid evolved of 2T8 grains per minute, and an inci’ease in the air inspired of 111 cubic inches per minute.” We are thus shown that if by food is to be x^nderstood substance that acts as fuel to the system by being burnt into car- bonic acid and water, then no chemical evidence can be obtained that alcohol has a right to be called food. Let us turn now to the evidence of Dr. Richardson. He says, “ It would be impossible for me to recount the details of the long researches, extending with intervals over three years, and which were conducted in my laboratory, to determine the influence of alcohol upon animal temperature. The facts obtained may be epitomised as follows:—The first efiect of taking alcohol is the stage of excitement—viz., a rise of temperature of about half a degree, especially on the cutaneous surface. This might be considered as due to the combustion of alcohol. It is not so; it is in truth a process of cooling. “ During this stage, which is comparatively brief, the internal temperature is declining, and the reddened skin is so far reduced in tone that cold applied thei-eto increases the suffusion. It is this most deceptive stage which led old observers into the error that alcohol warms the body. In the second stage the temperature first comes down to its natiu-al standard, and then declines below what is natural. In man this fixll is represented by three-fourths of a degree. During the third stage the fall in temperature rapidly increases, and amounts in man to as much as two and a half degrees, and in birds to fully five and a half degrees. There is always during this stage a jxrofound coma, and whilst this lasts the temper- ature continues reduced. The sleep of apoplexy and the sleep of drunkenness may be distinguished by a marked difference in animal temperature. In apojfiexy the temperature of the body is above, in drunkenness below the natural standard of 98°. What,” exclaims Dr. Richardson, “is the inference? It is tliat alcohol is not burned