The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1897-11-07

A specialist engaged in elaborate ex-
periments under the auspices of the
department Of agriculture, at Washing
ton, hopes to give to the thinking
world some valuable advice on this
subject before long. Preliminary eX-
periments which he has just completed
indicate that there has been discovered
an interesting means Of determining
what ingredients of human food make
brain, as we'll as muscle, fat, blood and
bone.
The savant who promises the world
valuable information in these lines is
Prof. w. o. Atwater, for several years
engaged in dietary studies for the agri-
cultural department. Some time ago
he discovered a method for studying
exactly how food is utilized by the
bCdy-hOw all of it's various ingredients
are distributed. But that the brain, as
we'll as the body, is affected by food,
and that different proportions and
qualities of food materials are required
by people who use their brains and
bodies to different degrees, is reason
able to suppose. No one, however, has
attempted hitherto to learn the exact
relationship between stomach and
brain.
A MAN FOR A SUBJECT.
Such studies to be practical must
of course, be made with men, not with
lower animals. Elaborate apparatus
has been devised for such delicate
undertaking. 1t consists primarily of
an air tight cabinet of copper, with
outside coverings of zinc and wood. In
this cell the human subject Of the eX-
pertinent must be confined for days at
a time, eating there and sleeping there.
The dimensions of the interior space
have been made seven feet long by
four feet wide.
All communication with the outside
world must be had by telephone. The
furniture for the comfort of the sub
ject consists simply of a cot bed.
the way during the day; chair and a
table. Through a glass door in the
front of the cell the eXperimenters
may watch their subject. His food
and such other articles as he may re-
uuire from time to time are passed into
the air-tight chamber through brass
tube extending through the wall. At
either end of this is a cap to be tight
ly screwed on, so as to allow no air
to enter or escape. The two caps are
never taken off at the same time.
THE AIR HE BREATHES.
The air admitted to this interesting
chamber during the subjects impris-
onment is kept constantly in motion
by an air pump on the outside. Before
the air is admitted it is cooled and de-
prived of it's moisture by a refrigerat-
ing apparatus, which measures its
temperature. After leaving the cham
Ter, where it has been breathed by the
subject, this same air passes through
various complicated devices which
analyze it, remove its newly acquired
moisture and carbOnic acid gas and
measure it's volume. Thus the air
passing into the cell and that passing
out may be compared. In this way it
may be found what gases or other
matter were given off by the sub
ject's body during a certain time. His
expired breath. for instance, may be
weighed. analyzed and measured in
all possible ways.
THE FOOD HE EATS.
Before being passed into the chamber the
subjects food is carefully weighed and an
alyzed. After each meal, and from time to
time all waste matter not eaten or not re-
tanned by the digestive system is returned 10
the laboratory outside, through the brass
tube to be weighed and analysed again. The
amount of waste matter thus estimated may
then be added to that given of into the air
Of the room. The sum, subtracted from the
amount of food and drink actually given 70
the subject leaves the amount retained for
the distribution of fuel and nutriment within
the system.
The temperature of the interior of the cell
is ALWAYS normal and comfortable. The &C
tual heat given off by the subject is measured
by a system of tubes, surrounding the interior
of his cell and containing water whose tenn
perature is raised or lowered in sympathy
with his variations in temperature.
During the entire period of his confinement
the subject is eagerly watched by the corps
of Observers day and night. the day force
usually consists of six men and the night
force of but three. A chemist is always on
hand The subjects weight is noted from
time to time. 1t may be readily estimated
whether there is any gain or loss in tat or
lean. Every instrument OF precision heces-
sary for such delicate measurements IS in
readiness.
To best understand the means of determin-
ing the relationship between food and brain
let us suppose the subject TO De an engIh %
His food is the fuel. This when burned in
the digestive system is transferred into heat
and motion But the human engine possesses
properties not present in the ordinary en-
CINE of iron and steel. Portions OF us Iuel
are used to build up and repair its own parts
AN AUTOMATIC ENGINE.
It is Furthermore, and above all, an auto
matte engine which regulates and directs
itself Some of it's fuel is utilized to supply
this directive force-brain force. The fuel
of the human engine is nitrogen, carbon. ny
drogen, oxygen, sulphur, phosphorus and
other constituents. Now, to come directly to
the point. which of these is utilized chiefly
in the creation of brain force?
To answer this question definitely the die
tary experts will have to make many expert
ments upon great numbers of subjects con-
fined for long periods of time in the strange
apparatus described. AS yet the air tight
chamber has been used for several prelimi-
nary experiments. The most important of
these, which has just been reported to the
secretary of agriculture, lasted twelve days.
The subject was young and vigorous man.
q years of age, weighing 156 pounds. His
daily menu during his long Imprisonment
consisted of different quantities of white and
brown bread. oatmeal, baked beans, milk.
butter sugar, beefsteah, potatoes and ap-
pies.