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.ft

4A HWY 01' THE CHANGE IN BM MABOLISM
PRODUCE BY DRINKING
CHICORY, COFFEE, CHICORY-COFFEE,

DECLFFEINATE COFFEE AND TEL BREWS.

A tho-1: pro-«tad re tho

Dear" or Inst-1- of Science

By

Ann. {gram
Michigan State College

1930

Tn ESlS

 

 

MHOWIEDGWI‘

The triter is very greatly indebted to Dr. Marie Dye
for the encouragement and helpful stggestions given through-
out this study.
. She is also very grateful to the four College girls
those splendid cooperation as subjects nae this stud: possible;
to Winston 1'. Allen who prercmea the caffeine analysis; and
to 92.16111; Hallidey for tins]. reading of the manuscript;

102?09

A STUDY or Th3 CI—h‘dIGZS IL: Basin; 1.:ri30LIJ:
motor.) 31’ 312.131: 1;:
CHI“ “v c an“? "IJORY~C ?““”

VtLL+, \J J...‘ 1.3, ‘J;l L‘s—141‘,

: “a - “#77"? rm: rt ”Tut“! "T r17: “ ‘- .' ‘
Dinaxsfjiliuiiluj) uo.‘;‘.4.1z -4.) lglt Bill‘iv-‘Q.

III "330 DUO TI CIT

 

lne objects of the present study were (1) to check the
(23)
results obtained by Schimmel, Dye, and Robinson (1929)Afrom an
investigation of the changes in basal metaboliss produced by
drinking 3hicory, coffee, and chicory-coffee brews; and (2) to
carry the problem further: to compare the changes in basal
metabolism produced by arinking (a) coffee and decaffeinatei
coffee brews of similar concentration, (b) green and black tea
brews containing approximitely equal amounts of caffeine, ani
(0) tea and coffee breys containing apesoximately equal anounts

J

‘73.“. ' ,
of cilieine.

 

It was necessary to determine whether or not the ingestion of
200 cc. of water at 50 - 60° C produced a measurable effect on the
basal metabolism, in order that this efifect, if it were significant,

would not be attributed to the ingestion of the various brews.

- 2 -
. W» . .
Laschtschenno (1898),hworking in Rubner's laboratory, concluded
that the drinking of water at room temperature (approximately
180 C) has no influence upon carbon dioxide production. hater at
0 . . .
32 - 33° 0 produced a very slight increase; but at 57° C tnere
m) . .

was practically no increase. Speck (1892); likeWise, found that
drinking large amounts of water had no influence upon oxygen

. . . . *9
consumption or carbon dioxide production. Loewy (1888 , also,
reportS'no definite increment in the metabolism as a'result of the
ingestion of pure water.

On the basis of results obtained from five calorimeter and
six respiration experiments on six subjects who were given
200 - 500 cc. of water somewhat over 50° C, BenediCt and Carpenter

a) ‘ ,

(1918)Aconcluued that wnen not over 500 grams of water are taken,
the ingestion of water at a temperature of either 22° or 55° C
produces no significant increment above the basal metabolism.

. . . . (‘79 -

Cannon, Querido, Britten and Bright (1927)Agave 750 cc. of
water at 34.5° C; and the maximum heat production was 5.4%
eleven minutes after the water was ingested. n agreement with

A 4) . . .

these results, Lublin (1920,~found an increase in metabolism of
3%to a; above the basal value within two hours after the ingestion

fl P {8) ’
of 800 - 1000 cc. of water; and urollman (1949 Afound a 5 - 10p

0x778" I s e 1 V“ 0 . ‘
rise inwht consumption Wlthln one-half hour after the ingestion
of 1000 - 1200 cc. of water at 38° c.
Frsm a study of the gaseous exchange as affected by water

5)
at 37° C, Carpenter and Fox (1929fiaconcluded that the heat pro-

- 3 -
duction is slightly increased (2;) for 1% hours in experiments

with 200 cc. of water; for 2 hours (1;) with 250 cc. of water

.0

and for 2 hours (7,..,) with 500 cc. of water at 57° c.
9 -~. vfi w o of“ 23’ o o
Schimmel, eye and nooinson (19a: Aperformed eight experiments
to determine the effect of ingestion of 200 cc. of water between
50° and 60° C on basal metabolism. Out of these eight experiments
six showed a negative increment of from 4.2%to 0.145 and two, a

’ ' 7 . . .
slight increase of 0.60p and 0.57p respectively. as they conSidered

*9
(D
V‘
U
C)
*1
to
F;
L-
(4"
‘
‘5
D
t‘ I

these results insignificant in this type 0

concluded that 200 cc. of water at 50 - 50° C has no effect on
basal metabolism.
Kan; studies have been made on the effect of caffeinaami
caffeine beverages on metabolism.
1 (1)) u .L‘ w o A 1 V
Booger (1849)Aconcluded tzat one taning of corree decreases

both intensively and exteisively the respiratory processes.

09)
Hoppe (1857)5 however, found an increase in carbon dioxide output

C
-

after takinw caffeine.

—‘
5.;

(2+)

Edward Smith (1859lflsorking with an apparatus of the open
circuit type drew the followirg generalizations concerning the
effects of drinking tea, coffee, and chicory (a non-caffeine brew):--
(a) tha, coffee and chicory are respiratory stimulants with
variable degrees of.influence; (b) {he rate of respiration is not

_/

‘1

altered significantly, but depth 0_ inspiration is always in-

J.

creased; (c).nate of pulsation is usually slightly increased,

- 4 -
(d) green tea has 8-31.16 1v‘111..t 1.10.1: influence than 0 21:5}; part101.111.:rl;r
in leoso hing rate ani increasing depth of inagiration; (e) the
O ' ‘i 'V 11 ' i a I c 1 'n— —- o

maXimum influence of cosh tea pic corree is attaihei frJhALu - 00
minutes. The duration varies from 1 - 2 Lours} and there are
many indivilual variations; (f) d.rise from 15 - 50; in carbon
dioxide output occurs after taking 50 - 100 grams of black or

, 1 .1 3; q: H 0
green tea leaVes or b oz.Astron5 cofiee.

A o 1 W a I ~ 0

neicnert (1890 Amade an inte ens ve stul; of the efiect o
caffeine on the metabolism of do 3. he injected 0.035 grams 0
caffeine per kilosran subcutaneouslym md proiuc ed an avera e
increase in netabolism of 3$.£H° 0.7 grams per M10 ruz1 cau.sed
an average increase of dc.6r; and 1.07 rrazs per kilo gmr1m an
avera e increase of 71.4;. He claimSAcaffei ne incress es heat
production; 111, as a corollary, increaees destructive tissue
metamorphosis.

Jpeck (1.3“)Aota is d the mffac t of coffee drinkin; in two
exper;r-n1o and found a small but visable rise in carbon dioxiie
production and 0""3en consumption, indicating to his ninl a dis-
tinct stinulus to digestive activities.

-1 1 .1 (”I -.

adsall and ~1"33 (lJlH )ALLECF ted ex1eri ts on the eiiect

L!

ofc affe i;e on. the metabolism of two LOTDul Len. In one, :fter

caffeine chc

0.32% grams ofAsotii.n salicglafie,Agiven subcrt.neoucid, there was

.41

an average rise of 10.8” in metabolism. 111e1waxi1um of 15.99

was reached in the first hour. Jith the other suspect there was

an average rise of 3H, and a us"inum of 5.7“ after 0.39 gra s were

- 5 -
. (9)
given in this W“y. Higgins and 1 ans (1)15 )Aootalze e1 similar
results. If one normal subJect after 0.3; firaxs of caffeine
sodium benzoate were injected subcutaneouslg, there haB an
avera5e rise of 13.8”. TLe m1zimum rise of 15.45 occurred

Within the first 11 ::ur. IL. azotlz-rr no 111.11 EIZ‘UJCCJG a s'uacilar dose

1 and a taxinzum rise of

:11

was follo.1ed oy an avera5e rise of 4.
7.2; wLich occurred during tLe second hour. In neither Hi gins’
and.fieans' nor Lisall and 1eans ' evrerire1is wer; tiers any
consistent changes in respiratory quot tlen s; that is, the pro-
portion of fat, carbohydrate, and rrotein utilized 3 ewe no
deviation frgm the normal.

(I f),

Keane, Aub,and oujois (1917)Afound an increase from 7 - 25;
in the retabolism of four norLal subgects after receiving 8 ~ 10
gragb of caffeixe alkaloid (8.6 m5 per ki105ran boiy weight).
Lo 31 5nificant Chan in pulss rate, in resgiratory quotient,
in proportiOn of the various food stuffs Letabclised, or in
percen.a5e of1 at 103: in water vaporization were noticed.

On the basis of ar1 8 - 9; increase in metsoolism ooserved
after tLe in51es tion of 325 grmns of coffee infusion at 60° C,
Benedict and Carpenter concluded that ccffe e, or 0'to its
caffeine content acts as a stimulus to netasolisr and su5 ested
that exPeriments with caffeine—free coffee vauld be of interest.

U

Lohr (1923)Agave subcutaneous injections of 0.1 - 0.175

grams of caffeine sodium salicylate to guinea pijs anl observed

an increase in total metabolism aLi a slith increase in the

respiratory quotient.

From a stui; of the action of coffee and tea on the respiratory

. . ., . '0 , .

ex mange in diaoetes, Halamud (1926 concluded that the action of
t ese beverages on the basal metabolism is variab e. They increase
pulmonary ventilation but do not modify heart rate. He found tle
variations of respiratory quotients to be large and irregular.

‘ 0‘7)

hilka (1927)Areported that the respiratory metabolism of

_(a5
men and rabbits is increased by caffeine. Smith (1988)5 likewise,
observed that caffeine caused an incr see in ventilation which
usually began one minute after injection and lasted 2 - 10 minutes.
Dogs were used in his experimental work.
. a- . (1‘9 . . .4,

Schimmel, Dye,and RobinsonAcarried out two experiments with
three subjects. They gave 200 cc. of coffee brew made with 30
grams of coffee and containing 0.25 grams of caffeine. The average

fie I i
increases agree rather closely WithAthree subgects. Lo. 2 and
£0. 5 slowed average increases of 5.32s and 6.29), respectively,
1 . .- ? . .
over a 25 hour period; and Lo. l, 6” over a three hour period.
a 9 ' ~.’

The maximum increases for the three subJects were 9.8p, 15.6”,

and 12.6}, respectively, and occurred most frequently within the

first hour.

V

.24
.30an, moi-alga Pilcher (191.23%

ave doses up to 20
milligrams per kilogram body weight and found heart rate was

( ,
increased. Cushney (1915)Aobserved that caffeine affects frequency

of respiration more constantly than depth; i.e., it quickens

- 7 -
respiration and renders it shallower. Busquet and Tiffeneau
9 s o o I '

(1915 , worxing With dogs, found that caffeine strongly increased
the rate of heart beat/and coffee did the same. Decaffeinated
coffee, however, had no effect. Thus they concluded that the
caffeine in the coffee was the cause of the stimulation. On
administering caffeine and its citrate in doses averaging 0.7

C452 . . *.
gram? Taylor (l914lnobserved a slight rise in temperature (3.6p),
and in pulse ate, but no permanent chance in either pulse or

(u)
respiratory rate. LikeWise Hyde, Root and Curl (1917)Afound that
1.42 grains 6f caffeine given to two men under basal conditions
gradually increased the pulse rate during the first hour. In
both subjects it returned to nonaal within three hours. With a
larger dose (2.24 grains) the increase in pulse appeared more
(30),
rapidly. Vittorio (192blflnoticed that small doses of caffeine
(1 - 28 milligrams per kilogram body weight) injected intravenously
into dogs caused a dimunition in the frequency of the heart heat
while larger doses increased it.
In the eXperiments already cited performed by Schimmel,

Dye and Robinson (lQZBfiFihe respiration rate was not affected in
any noticeable manner. Occasionally it was slightly increased
after taking the coffee brew; but in some cases no effect was
noticed. The pulse rate varied somewhat and was sliahtly
decreased uith two 3 bjects after taking of coffe and coffee-
chicory, but no effect was noted with the water or c icory alone.

The comparative effects of coffee and tea were studied by

- s -
( L3)
Lehmann (1913?. He concluded that the action of coffee and tea
depends entirely upon the caffeine content of these beverages;
Some persons seem to stand one drink better than the other. Coffee
is better supported in a state of fatigue.
(.21)

Trigg (1919L43tudied the physiological effects of caffeine-
free coffee. He decided that decaffeinated coffee'fib’ufihficaffeoleMs been
added I

I .
tends to counteract the effects of caffeine and thus has a
depressant action.

The literature contains very few references concerning
chicory and its effect on basal metabolism. Schimmel, Lge,and

(navy-w, , p . ‘

Robinsonhcarried out seven experiments in WLlCfi they gave a
chicory brew made with 10 grams of diicory. They found no
significant changes in metabolisi. In order to deterrine whether
chicory wnen brewed with coffee alters the well known effects of
the latter, they performed eight CXperiments using a brew made
from 30 grams of coffee and 5.33 grams of c?icory. Thev found
the results of these experiments agreed quite closely with the
experiments on coffee alone; so they concluded that the addition
of 10; chicory does not alter the effect of a coffee brew. The
results of the caffeine analysis which they carried out showed
that the addition of chicory to coffee does not alter the amourt
of caffeine or caffetannic acid faund in the brew.

(23>, . .

Smith and Bartell (1924}Areport no increase in the a aunt
of the soluble constituents of cofiee going into solution

resulting from the presence Oi c iccry in the brew. They claim

th;t its .waars to cause the

i : . °.g.--(«..,.- -- 4-. ‘ L.- . ' . 4n, -L‘ ~. - .1 ._ .
arom,t;c c Lstlu“:bts bv he L511 1“ Una br;. LUCJLWL a gIOCGVo
v.1 4-' J». ,. ”or“ ,‘ '. .« .rv- .- a 1.1

c: -39.; reap ulon 08 new; cw; 1:301 a”; t. ; ,.,ya:~.-i.1v SulquO

it this oint, it mi it be well to quoie Yc&u3, nub, and

T)
J.
09
I ‘ h" . '7 ' ‘ " 4'" F‘fly‘v “1‘4 . ‘1» l. ‘ " ‘
Ju901s (l9t.%: ’ns one 10348 OVur nae enu;no¢g lchTltLTe o“ tze
. " ‘- ' v u a: 5 fl 3 ’2 ~"- 0 4'? . ' ' ~..I---\~'~ - . ‘.-
varfiows QCulOHS o; cw;ie;u; 0L8 ”Ltd Lhc lhleuaiO“ tLat tge

.~~ v‘. A ' ‘Ifi . J“( " L' - \~ "LI\ 1 ‘\ ’ I .‘r.,~ g: w- r'ifi
nuuerous Cuntlgd10u3r¢ SUJtLLeuug aIC LOt neceuu4141' due to
' J" ‘7 "II . ' v““' ‘ v V'.‘ H' r. 0". ‘-~ . l~r1 I -n .
fiUluJ ooserva thS;Luu LOJULch u‘uuhug t_e abtlon Ol 03;
4 \~~ fl' . 0.. .° ' , "L, A V ,. ,' -"- u... ,. ..-‘. *4-
on auJ glVQu Luthth 15 egulehbld Vallubxu, oibx“ ¢1gh-tllv;1Au

v- 0'1,“ .z.. ,‘_'f 9.5, .4,. J. - ..‘_’_ '31-, , .‘ .‘ ‘ , r. .. ,3 'r‘.°.,,' ..' .
01"}‘091 (J; Li; I‘LJ. L... J; .‘i- U 11.4;LVl .4-'. 4.]. -‘J , -.%.'.‘L 1;]. U... s‘ Q-‘.1..\o loLAl‘J luu'st..l.].3

..' ‘, ..-.'. . .1 ‘3-“ J. ... 4.1, . ... .-- :4.‘ 1-.L‘
th“ va:.1n_ uouco. -varu.rleso L“: GJICYLLSLig ciucd Lh Hue

3,?
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p
(+-
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y.
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ft
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Mr
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Po
vJ
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llterxugru ; a.lww”

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pa
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H

flax) -- r . .f‘l: '. ' -\-‘J.‘ "< --.
llbki'lfiiu.’ .4.» ’v.A.\IlJ., Gui-JAVHA . l
4'.“ ~.4L I ". ‘ ... « -. -. A» 1-: . 1w.

WLLLuruuu lumlequlS. L” .,“c¢4; v“..n u‘zuo v; ”a i 131 yr
.- A .. 3 ~- . . .. f r.“ 11

1‘13 autz- 1.11;}:1‘ .Loaus.

n: L- ‘ .~ : r. : m“

- w. (.1 , .' J'.” ...I .7 . .. .

s) 4” 'J\/ ‘A, - A 1. J Lo LL.) 1- .a‘ .A. -~ .L;AA.L
-

200 cc. of u
metaboliSmo

"J

(b) Eoffee increases notAWQIisn from 3 - 25.4w, depeu¢ n;
Apon its caffeing JOF+3LL0 LnO a411t10u of 10”
chicory does LO m;t:r;fll 3 C‘xY'C t-:s ejfect.

n J-

(c) Téa, line co;'ce increases actubolisx due b0 its
caf°eine 0013:,“~ .
(d) a_brew pale wiiL 10 gra s C icor; in BQO cc. of water

’IP“

t .- --,‘ .W'w
nus no cL;ect on LUquOLlam.

D‘» ..
E} In, P .' m.

yLL...‘-s-—AI ..

 

t!

e o - _ W- 0 .-,~. __. ,v . ‘ .-...— ..‘ _ .i ‘ 4.1-“,
beven series of exter1Muuis were lefOIhdi On eich 01 LJur

'x different

(D
O
c+
0
f4)
$.13
C‘l‘
(D
’3
;—1
(I)
F’

normal subgects to dete nine the ef:
brews, respectively, on basal m tubolien.

The Benedict Portable apgeratas with a kymograyh at
was usei to m esure energy metibolieu. ire subjects were
starlie’l in the Lornihg, and hwl hid r10 froi 23:11:36: the night
before. A basal met boliem deter ination was ride after a thirty
minute rest perioJ; the. brew to be stwlieri was then given, 3.151 the
metabolisn detennined at successive intervals of one-half, ore,
txo, two and one-half, and souetimes three arl one-half hours.
Each test was run for nine minutes, ani if tLe first gert 01 tLe
period did Lot check with the secora wart tLe determination was
repeated.

To avoid tLe possible effect of any behyflrgtlre cuange on

metabolism, the brews were between 50° and 60° C. when administerei.

lhey were Lrepared as follows:

1. 391‘198 2;. 1-..3-tero

 

200 cc. of distilled wate were heated to the above temger-
ature o

2. Series B. Ch-cory.
10 grams of chicory, ::i;im greunl, were nut into 280 cc. of

l.
‘

water at 90° C and thie teaeeratare WJS maintained for 10

A

- 11 -
minutes. The mixture nus stirred constantly and filtered
immediately.

5. Series C. Coffee.

 

The coffee brew was rude by the sane nethod as the chicory
brew using 30 grams of Richelieu coffee (the particles of
which were practically the same size as those 6f the chicory)

in 200 cc. of water.

4. Series D. Chicory—Coffee.

 

The chicory coffee mixture was made by the same method
using 50 grams coffee and 10p (3.35 grams) chicory in 222 cc.
of water.

5. Series E. Decaffeinated Coffee.

 

The decaffeinsted coffee brew nus made by the same method and
the concen ration we~ the ends as that o the coffee brew.
30 grams of medium ground Kellogg's Kuffee Hug (a coffee with

97” of the caffeine removed) were used in 200 cc. of water.

6. Series F. Black Tea.

 

 

200 cc. of boiling water were poured over 11 grams of Chase
and Sanborn's black tea. The infusion was kept at a temperature
of 90° for five minutes. It was filtered with suction and the
residue washed with 50 cc. of water.

7. Series G. Green Tea.
The green tea infusion was made by the same method as the
black tea infusion using 15 grams of Chase and Sanborn's

green tea in 200 cc. of water.

- 12 -

The amount of caffeine present in each of the above brews
was detenuined by the official Iower-Chesnut methoi, as given in
the Official ani Tentative Lethods of Analysis, Association of
Official Agricultural Chemists. The results of this aha ysis are
given in Table I.

The caffeine brews n'y be considered approximately comparable
as regards their caffeine content; each containing about 0.2

grams caffeine .

Subjects

Four college girls who were in gpod general health were used
in this study. A descrigtion of these subjects is given in Table
II.

Table Ill has been computed to show the amount of caffeine
per unit of body weight in5ested by each of the subjects. Each
brew contained approximately 0.2 grams of caffeine. The subjects
were similar in size, but the grams of caffeine ingested per
kilogram of body weight varied from 0.0034 grams to 0.0041 grams,

or 19;.

CAFFEIKE AIALYSIS

- 13 -

OF 33333

 

 

 

 

 

 

 

 

 

 

 

Table I
Caffeine {duplicates} AVerage affeine in
Series. Brew in 200 cc. of brew 200 cc. of brew
grams grams
B Chicory‘ 0.00091 0.0087
0.00083
C Coffee 0.22387 0.22193
0.22000
D Chicory 0.19128 0.19090
Coffee 0.19041
E Decaffeinated 0.00299 0.00270
Coffee 0.00241
(Haffee Hag)
F Black Tea 0.27218 0.27145"“'I
0.27073
G Green Tea 0.20040 0.19551
0.19022
============:‘ :2.

 

 

 

‘ While it is known that chicory contains no caffeine, a very small

amount is found according to this analysis.
fact that a nitrogen detenninatiox

extract; and if

as caffeine.

ti
of tea.

The brew used in t3

This is due to the

is male on the final chloroform

small amountsof nitrogenous substances other
than caffeine are carried down, t‘ne‘r may be erroneously considered

The amount is negligable in most cases.

0.27145 grass 6f caffeine were found in a brew made with 15 grams
e netabolism studies

was made with 11

grmns of tea and contained 0.1980 grais of caffeine.

-14-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DECCRIETIJL 0E 334J23T3
Table II
Subj Loubject Age Height ‘Jeignt Body ..iemawlzs
No. Surface
7 in. 7 cm. 4 1b. he. isq. meters

1 J. T. 19 63.75 160.8 118 66.55 1.66 Very seldom drinks
coffee or tea

2 E. H. 21 62.76 159.4 108 49.2 1.48 Drinks coffee and tea
occasionally.

5 B. D. 19 64.50 163.8 150 58.97 1.64 Drinks more tea than
coffee. Comparatively
little of either,
however.

4 R. P. 22 66.00 167.6 122 55.34 1.62 Drinks tea iaily, ind
coffee about two or
three times each teen.

CAFFEIIE PER KILOGRAI BODY KEIGHT

 

Table III

 

 

361b,). 0 1:0.

 

 

0

.0041

 

0.0034

 

 

0.0036

 

LI .301

..15-

s .1 ‘I A“ r.)~‘-1 ~: 1‘ -"‘v or; :1.
I33 “011 61-3 -1111.) 11.1.1.1.)

 

Series A - ater Ld~es
F31. , . J o .L‘. .‘ ‘ ,- 1'. 1 1 ', ., a - 1
11.- maul o- 1.111s... .11 1i11:1 ts are ,_-1:u11 in t-Loles IJ’

200 cc. of water

effect on netaboliax.

Subject 1 showed

0 fl -‘ 1"? 4- “. .:-/.
LI‘UIH "OQ‘mJ 00 “505911;,

indeste? at 00° - 600 C appear to h ve no
conpardiively large Legitive incr': nts;

prob bly due to a ne‘e relaxed condition

’. .,,.L
the wauer

tox':a 11 t1 e end 01 61.0 naor1'1iLLLf. 311171111, too, .3
We first, 3.1L tie subgect was 3:311":1;,s Lore tense for ti 13 first

an accouh‘f' af-
testfnot being

2 a1d 4 Showed

tlorougk

(3

average

1” accustomed to the apyaratus. Subjects

V

IL

.3. .,.. “1.1-.-.n... rr' .7‘.
increases rinL1nJ irom -l.uJH to 1.89”

wLich ar in mi nifiCant in tlis t,;e of experiment. in average
increnert of 3.18; was noted :itL subj ct 5, 2? hours after
i1'1gestion of te water. 71711is was TlI'O-J l“ (111- to fatiL’L -e to 211-1
the end of tLe nornirg. The average incre1énts for the four
sabje cts over a geriod of 2; hours were -o .03:, -0.28H, -0.035,

and. 0.371.: re .1990

These resu

_~ -. . A.-\m ' ' ‘ . J.
Dye, and nosinson (lv2s)aoh a Slml1flr experimen1.

gators performed
increment of
of 0.60,; 3.11.1 0.52.3.
ignificu 1

c)

find any

of water

ts a;

81:31-4“

from 4.20; to 0.149, and two showed

ive ly, a11d for the four -0.71p.

ree closel; wiizL t ose obtained by JcLimmel,

PI

01 tive

4"

D

I
1 ‘1'

experiments; six the 0 showed a nega

sli t iicrea sea
(I),
Benedict and Carpenter (1913)Aalso failed to

increases ir1 MbtwhOllc over 500 cc.

were ingested.

a 0 [11,," 74.1,;33 1
series B vnlbOrV s.eiies

 

A ten percent cLicory brew contains no caffeine and,
apgsrently , has no effect upon basal notabolism.

Elevene t‘erireho were performed witL c icory, and tLe
results (tables V and} 11V) obtained, in 3enera 1, re esexole tLose
obtained in Series A (water metabolism 3 fiLdies). Subject 1 stowed
an avers re negative incrn11‘flcfi70.33§over a period of 2; hours
in three cLicory eXperineLts; and an average negative increnent

o: -3.08fi over a similar period in tLree water eXperiments.

L‘I

Hoar; Jer, the fact that t‘1'..e subject was l‘mbluc sccustoned to .1-;e
. . . ‘fcsfs '
separates amp was more relv"ed ior tne basela 1n the czicory

studies mi Lt help to explain the small variations in these
results. The other tLree subjects slowed svera3e increments over
a 2fi-hour period of -l.28, 0.15 and 0.07 respectively. The

?
avera"e for tLe group was -0.36fl.

These results agree with tie e obtained by 3c11immel, Dye,
:4)

ani Robinson (l929)5 who found an avereg e ne3ative increment of

~0.68$ for tELree peo; Is in seven stodies.

o (- 1 3- o q
‘ The average increases over sgchour 3eriods, 1n a1l cases, were
obtained by computing arithematicsl avereces of the four
perce nts 3e deviations noted from the basal metabolism in the

0.5, 1.0, 2.0 and 2.5-hour intervals.

(O
(D
*1
Ho
(D
m
0
I
O
O
' "J
as
(D
:1)
U1
~¢
r J
}J
c‘.‘
(8

 

The coffee bra; conta’ning approximately 0.22 grwes of
caffeine, caused an average increase of 6.95; over a 2L~hour
period in sixteen experiments on four subjects. The results of
these experiments are given in tables VI and X’.

With subJect Ho. 1 the greatest average increase was
13.86;; and it occurred 22-hours after drinking the brew. inere
was considerable variation from day to day. The peak effects
reached on four different eXperimental days were 14.94;, 7.35;,
20.60% and 12.55_: All of these, however, occurred 2§4hours
after ingestion of the brew. A fifi-hour deteruination on one day
showed a slight fall (1%) as compared with the 2f.hour test;
although it was still 11245 above the basal rate. Two averag
high peaks of 9.34; and 9.63fl occurring 1 and 2; hours after the
drinking of the brew were noted with subject 2. Perhaps the first
peak Was caused by the distastefulness of the brew, or the
immediate reaction of the brew on the stomach. The second peak
may have been due to the caffeine sthmulation. Each of the four
experimental days consistently sLo ed high peaks at the one and
tw0vanl one-half hour periods with a slight fall at the two hour
period. It is difficult to explain these results, but the inter-
mittant effect may have been due to a Spasmoaic caffeine stimulation.
The results obtained with subject he. 3 are very confusing. The
maximum increase varied from 5.93fi on one day to 16.33} on another

n some days (09 and 010) the

C)

in the five eXperiments performed.

subject showed no outward signs of stimulation, and slept between

- 18 -
most of the test periols. On other days, she appeared drowsy

." . . . ~: 1...! -- 4?. r ‘ .. . . 4. ‘.,..J * .° .1,:... 1.. .13. ,1 a A . ‘
be; JI‘U (".1th us .LJ. 1.1., u. C (11.3.5331 1298 :4, UbL .2 1'1 (ll‘lILl‘-.L-g-“‘ .4183 or»)?! 3126

seened wide awake and wann. Che stimulatory effect on this
subject varied greatly from day to lay. The maximum average
increase for subject 4 was 8.665 and occurred one hour after
the taking of the coffee. The metabolism Lad not get returned
to the basal level after two and one-half hours.

The four subjects showed the following average increases
over a Ziehour period: 9.15;, 7.083, 4.95;, and 6.65;. 7.

;‘rhe average increase in metabolism for subjects 1, 2 and

m 7-“ 70 0
4% as contrasted with 6.925, the average increase for all four
subjects. These averages do not Var; greatly even though
subject 5 showed very inconsistent rises in metabolism.

The average increases found by S" inhel, D;e,& Robinson
(1929) on each of three subjects were 5.52;, 6.29; and 6:; or
an average of 6.00; for all three.

q
f

The increases in metabolism is not appear to be preportional

Way-ir-
to the amount of caffeine taken per kilogram of boiyt The fact

(D

that subject 5 received tle smallest amount of caffein per
kilogram of body weight, and showed the snallest average per cent
increase in metabolism cannot be considered as significant,
because the results for this subject are very inconsistant.
Subject 1 showed an average increase of 9.13; on receiving 0.0057

grams caffeine per kilogram bod; weixht; subject 2, an averag

increase of 7.08fi on receiving 0.0041 grams caffeine per kilogram

body weight; and subject 4, an avera e increase 3f 6.65; on re-

ceiving 0.0056 g-ans caffeine per kilogran bod; weijht.

Series D - Chicor;fi-Coffee Ere”

 

Fifteen experiments were ca - e'd ou thith .1corr—co’°‘e brew,
and the results (tables VII and XVI), in general, res mole those
obtaixed with the coffee alone.

The maximum avera- e rise for sub zect l was 13.73” and
occurred 2% hours after the drinking of the brew. This agrees
very closely with the maximum rise in the coffee experiments,
13.86;, which also occurred at the 2;»hour13eriod.

6“

The maximum increase with subject Io. 4 also occurred at the
1 .

end of the 25-hour period. There was only on; high sea. as con—

trastedxvith the tw» hiqh peaks occurring in the coffee exic rim;1t“

l

(

_ .0 _ , 2 - .m .. ..1 ° .: , ..1,..__ .‘ a. .. .0. , .: no “I .- .‘
on this sibjwct. althou,n 1 is doubtial, LHLS differehc; nag be

due to tLe action of slicer; on some constituent in the coffee
4w

““ s. ' ' I" " ‘ "4 "t"‘. ~" f i" ."; - '.' ‘ . '. b“ ---‘ . I‘m. u" ‘L ‘3“.
thus causin. a .~giess-en of bMu stimulation «Lieu oscurs at one

one Tour periodsin.the coffee ex;:riu his. snith ahd 3artell,a5pm"0udfi-

(as),
(19‘4~;)Ac1'.2.;. t1...-

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w r. -$ . a . ‘ , 1.,‘1 .7. + a. ,.
ap529 rs to cause tL-e aromati c constieuents to se held in .Le orev
~ . .- . . -.-. ‘ , 3 ..~, -. n 1.—1—~..- «v , —,,- 13
hr uhh a pieces” of chiniial ::a t on set ten ca: feol and the

$

““5. howev:r, only A out

(‘3
H-
C‘.
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F

aeearently soluble constituents f

.‘ ' H : I .“' ‘ 1 19" . -'. r‘ 1' '1 I Q ~ .‘ f. 1 L: . I . I. ~
detects s ows sac“ itsal be LUSQlulJ the leaction is due

toward these two br we 8. ho increase in L3

_ . . ..'~ . ...- 1,1. '.,.1,..'.:_. an , ..‘ ..1.’
The results Very hush resenbie DHOVU essa he, ”-.h was: and the

‘ ' r1; .' .*.. :,- 4— .. , --,, :.,._ V. .
cniccry brcfi. 4HLS SxUDUCu ensue an iVLis,c ineleaee over a

2'1" 1r" H ' "A.” -. n "A ,3... ' .P t: fi' """ "‘11- ("y"-~V‘ “fr'r ‘~ -'.. '3 ‘ I'\ ‘v 4-: ’
b‘l‘QL/kl lJL.‘ AxJ‘J- OJ- .t.6"ul_v‘ 1&1- '._"; VU 11.1 Qisi.,'._tlJ.l-Ls:..-U»J iatL-L (-1 I‘Ll-‘ 4*ve

'.- ., n , f - . .13 i -‘ .9 T... :‘r‘~ -.. .._.,..- if“; rs: ,‘
increment of 0.90” in bnb cf 3.-5-cciiue eipe.imen s. Lies
1, ., .. ° , .. J .9 _ ,-. .t 3,, 1-‘ ., .- ,.
results, nouever, are nislgaiing, ail cunnot o3 :hdll;“0d
. ‘ . h. v a. " r’ -1- ," “J“ '4“ V‘. " A ‘-r '- - p 5‘ : . "L1 -“. z -r‘ :‘ ‘\' .‘I . ‘ "
siwnirisint as tne results obVILLQi in the ceiiee stiuies were
V , s ,- .-fi .: . .,_- ,1. ,,
verb Viriic : an inconsISUJUt.
"1“ -. a. ' .A f‘ .L‘ ‘.', ., D ..‘f '.n.J-
in: user. e luCTCu“° oi U-e c.1cch-cofiee exterinenrs
. - .1. __ ~ - .1 ,. .. . .. a L‘ n- .- . : ‘ -
ran 0 LClStGLcIU - Her tnun b 03L or ..e coiiee ~:purinents for
9
-~‘.~8 1 1‘ ,- ~ V o -~<---: , —. , ~n . - - r‘ , ,‘ - y- . - “‘3 "I: \ r .
Suspect e. -ne maxinun iveriLe 1303; se J45 19.10” and it
1 .
L , ,. 4. 4:. .-- _ -1. ... .' :3 . w A , ~n,.,.l -.. . .9 1. .L, 1- 4-
occrrred at tne 4‘ Lwa pwaO¢o In ti; JQLiee can rinunt' cue

average raw-inns of 8.60,.) was attaineu inobchour.
(3?),

.iiiteuel, Dge, sni Rob nso; ( SED)AiTnu.l yo sijnificint
differences 1; tLe engerimexts with effce uLi cticorJ-coffee.
The results of tTe :LCsent st 1;, likexise, show no significirt
differences. The sVe2359 rise for fynr sup;ects ever a 25-hour

.-\ ..' .‘ .. - ”0-. . . I? , . , .. .' .__ n9
'Ft‘riOLL LJ.‘ ‘3 .‘f COIIUG lire-:1 was Uol-JIJ, dull... L'V‘L‘ u-.’3 (3.....30‘1 v-COLI‘JE‘

-. -. :- rr' ' «...-.z-.L." . v '.~ J- '7 "r —, -. 1 . -1 . u . 4.1,
Drew; 00:30,.» Ulnlc one, 3A ;J*.Cr 0 I)? l‘clSJh’J '3...l“-« ’ia’ 1., o. 2’
i"v¢c f I. ‘ w ”i

- z. . ' ~ nnA -- ‘- r' -L‘- e -\ ‘.'\ ' "' ’ ' j, A‘. _— ‘ ' s ‘I ~. \' 1 ' ' ~‘ -5~ r. V

C. 81".; fat I use i 01‘ the: O tin-:1“ A Siouuc uS O JL-l‘ £1 a.“ lOLu‘ it I ._U~.L I J1
PI _1 r '.' ‘ ’. n l. . ‘ ' ' ‘ 3 g I.. P ‘\ ~ ‘7 r- f

tl~ coLLen Lie ‘wus 7. QJ, “nu i3“ o_e cricoiy-coifee lreJ 0.0 H.
‘- .— I .-, a a _- ‘ '1 x r _ |_ ’s .
'JIICS n - 'ecaziein|tel 0e.L—~ J.--1€S

 

--— .s . : r L J- . ~ m. 1-“. 7.. ,l .«1 .‘ -,- 1 J— -.1,.1. , v
rne uecaffeineteu coiiee stuuics snob rfiuuLuS (-ioles .111

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and XVII) which

I ~ 1 ,_ o ‘ ‘__. ._ . _ I " _‘ O A fi 4‘ v' '7" "
until tne 25-hour perio; ..'n in avuii 0 increase Oi 5. UN was

_ _I'._ _.“O _‘ ‘! _._,.’ "1 j _. ,,‘_. ,_( ‘,]
t .LiO. 2’ 1.1.1.3le9, S;-Ouh31 a tL/li-kLEIlL'JJr {JO-Evil“ £34

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as in susu”ct l. rne average 1
,~-0v ( 0‘ |-‘- f I " _ “ h" _.
br.:'.1 nus arr-0,5; 9... izsrasse ... .L
: ‘ .r '3’ 4- v'L‘ —
stimulatitn ass GVllruo ”itn s;

. "v'..‘ . ‘ ‘ .I ~'.v ~
a. one en,erincnt s-sieu an
1.- .. -. .1. a“;
L -';‘- l.;(31"’$383 c‘u'e ILO I.» :23 CV1~1‘:.’.‘U

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4.3 1‘ Lidifi .5“. ' "LLl‘S HTtQI‘ =u_.'.‘..'..'i.'i in.) L.
I .2 ., _‘ o J_ 9 o ‘ u 1'“. ..- J. ,—
4 . Io Lisle” 11-8} I.1le:~llb. 1.0
C

15 '-. L 't +1. - r. m , ~ .. .o . ..

bf- C u .3; o-.(: ‘ 10335.1. ':.? 04223 t3 iI‘...l.1

 

V

*;e

her bagel leiel variel frem -l.30n to 0.1‘H. These changes are
negligible. Subgect 4 s;oxed tie greatest stipulation. Ger
Inetibolisa‘; increased 5.96;, '1" can, ul‘Cl wit“ tie lass-1.1 value, at
t‘e end of the 2-hour yer ed. The uveru5e iLCIzECPS for t7- four
sulgects over a BL-hour period were 2.06;, 0.54;, -o.4?;, and
3.70;; vith an averu'e of 1.47; for the four.
Series F - Slick 013. Iii-t';‘,:oli:‘zz-_ 5+_.-._ ales

Seven experiments on tLree subjects were performed to stnid
tLe effect or b-a-L tea on met15olisu (tables 11 and LJIII). In

4. a.

general, blucfi tea seemed to have a grester effect tlnn c ffee
cLicorg-coffee eve; tLeu*L tie cszeire contort of all tLree bra
vss egu;l.

Tne nuximum rise, in tLe csse of sneject l was 15.81fi and

occurred at period.

g-‘nomr

1‘“

maximum increases co.;ee

'I J. .. ._. ' w... ‘ w .
Tie 19....th e.-;:ei‘i!-_u._;:.t:5, :.s.5~2v':r

q
-\ ‘ Q I‘ ‘t. 1 4“
ngJui p'iioi 0

f
.'_.

v .ck

A

. p] . .
increase over a asshour ye is.

coffee 9.13; and for slicer" co
caused by the co i‘fee brews 391..

5'“- . ‘ ‘\f\“ ‘ , ~,-. 0‘.- F) —. .1.‘
ALL-ls 18 .0 .‘LL 1.5,.) 1-1. [A ‘Qr LIA.&U. ‘A-
.. . - .: _-. .. on .,. . ° ..., J-
e;1 e -cs:,-“s-i e ei.erinenbs.
‘. , - v .-\ s . .J -. ‘- L-. — . 4-. A
, s..3- 5 .ear. r .5ti.uiletti75. 111 t.e
‘- l " I" 1 fi‘: I "
tea. 9... 01 i; u .tt... L1H. ave 4115+:
.“ - '4 1 ‘ ,_ L, _ -,, -' 1‘} e O
I ‘4'.“ 14.1360}- -Il.1‘. ‘ Sb 7.bh,J, Lor
O
o a " '- - 3. ' , . ! 1.: .4
- we 10.0114. The 8 511.1151 A. iox.

'1

J-

} 'I Q I_ I_ 0 r1 -
5-‘e1501‘;;5 1:] 1...) we 1‘

1:01“?

C

8

\°‘--—-'- ‘
1 1 UkL UQ LL

- hf, -
“$0

‘ 1 - 5 1 - 1
over the 2p hours; wnereas txat cause? b the blgcc tea seems

‘
U

G‘,

concentrated on the 25-hour period. Subject 5 slowed an avers e
wflt

o - ' , f _ ”'1 1 o _
increuert of 11.47”; as contrasted h» the incre en

J‘.

L‘ 'l wryr‘ .
s SLOun by brls

t
sane subject of 4.93; an' -0.985 in the coffee and chicorg—coffee
studies, respectively. The maximum increase Sloan in 0:9 differext
experiments vary greatly. A maximum increase of 9.53; occurred

at the 2-hour p riod on tLe f :st dat; one of 17.56; at t.e 2i-hour

period the second day; and one of 25.16; at the l-hour period

the third day. The results, as a whole, are more csnsistant tLan
are those obtained in the coffee and c icor; coffee studies for
this subject. Only one experiment was pcrfonsed on subject 4.
This experiment showed a maximum rise of 16.05; at the end of tFe
%whour period. There was a gradual decrease in the successive
intervals; but at the end of the 2i-hour period it was still 8.10;
above the basal level. The average increase over a 2L—hour period
for the three subjects studied was 7.62%, 11.47;, and 12.92;; with

an average of 10.67p for the three.

Series G - Green Tea Metabolism studies

The green tea brew containing approximately 0.2 grams of
caffeine caused an average increase of 12.45; in five experiments
on two subjects (Tables K and XIX .

The increases caused by green tea in tLe experiments on

‘

subject 1 were higher than.trose caused ov black tea. ’J.'1huthun\

increase 4' he green tea studies was 19.11” and it occurred at

J 1

the ZQ-hour reriod; the narimum increase in the black tea stua'es

- 23 -

was 12.61; and it also occurred at tn 2fi-hour period. Subject
4 showed a naximum rise of 18.93; which occurred at the end of
the 23-hour period. A similar increase (18.6q3 was reached at
the end of the l—hour period. The average increment over a 2§-'
hour period for the two subjects studied were 9.893 and 15.03;.
These are somewhat hi her than those obtained with the black tea
(7.625 and 12.92;). Green tea is known to contain more tamdn

than black tea; possibly this may account for the greater increase

in metabolism.

 

Tables IV to X inclusive give Le basal metabolic rate and
the increase from this rate in terms of both calories and percent
for each experiment performed on each subject. The results are
compiled according to the brews studied.

Tables XIII to XIX inclusive give the details of the
experiments performed. The; sLow tie rise in metabolism in

relation to the pu se uni respiration rates for each subject.

f all of the results obtained are found in tables

,J
(—1
g:
C.
its
’1
P.
(I)
(a
O

KI and X11. n the former the results are compiled to slow the
varying effects of the different brews On each individua
subject; in the latter, to Show the effect of each brew on the
four different subjects. For instance, table XI shows the
chicorybcoffee causes the greatest average rise in the metabolism

of subject 1 (10.56;) over a 2%«hour period; in comparison with

- 24 -
rises shown by green tea (9.899), coffee (9.13;), and black tea
(7.62”). Likewise, it ca; readily be seen that coffee has the

maximum effect on subject 2, black tea on subject 3, and green

tea on subject 4. This table indicates that brews of approximately
the same caffeine content affected the subjects differently.

Nany iniivilual variations are shown. From the average figures
obtained the brews can he classed roughly in the following order
from the most to the least stipulating (1) green tea, (2) black
tea, (3) coffee, (4) coffee-ckicory, (5) decaffeinated coffee,
(6) chicory, and (7) water. The changes produced by water and
chicory are negative increments, and are negligable.

Table XII irdicates that a siuilar Urew affects four
ind viduals very differently. Coffze, for eiample, causes an
average increase over a EQ-hour period of 9.135 for subject 1,

. ‘ ’ 1°- fir" ,3 r
7.08” for subuect 2, 6.65” for suedect 4, and 6.00” for subbect 5.

1.

2.

(P.
o

4.

5.

6.

7.

SW? f -. T)
J; .guL
*

200 cc. of water at 50° - 60° C as ears to have no
fl 8‘! w 5 ~
exfectcnunrtaooliau.

A ION chicory brew contains égwcaffeine and,
apparently, has no effect 0 Acetabolism.

A coffee bre: made with 30 grars of coffee and con-
taining agproximately 0.;2 frame of caffeine causes
an average increase of 7.62” over a 25-hour period

. f vrc .
in 11 eXperiments on ‘1 subgects.

Addition of 10g chicory to the coffee brew does not

significantly change tLe effects of the latter. An
- P -. 1

average increase of 8.51” we; éguns over a 25-hour

period in 11 exyeriments on A subjects.

A decaffeinated coffee brew made with 30 grans of
Kaffee Hag contains aggroximately 0.005 grams of
caffeine and causes an avera e rise of 1.475 over
a Bishour period in 13 experiments on A subjects.
This increase is insi;nifi0ant.

black tea brew madexqifi; ll grads of tea and con-
ining approxinately 0.2 grams of caffeine causes
an average increase of 10.67Q over a Bishour period
in seven experiments 01 three subjects.

A green tea brew made with 15 grams of tea and con-
taining a proximately 0.2 grass of Caffeine caused
an average increase of 12.45910ver a ZL-hoar period
in five experiments on two subjects.

”A“- "‘ - O“ c ----l---‘— *' ,‘fm"“'“’1
-1f_A.{ 1.-.; ..1..L-'.LJIO...-. -J.‘.L,_J.L1.D

 

 

   

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

new Iv - 53:11:53 -1 -
Calories/hour Chan. 0 from _L%asal l A." Wrens:
Ejp.fis§::° Basal Hrs. after brew hrs. after brew §§;:a1
0.5 be 2.2 2,5 1.0 2.0 2.5;, 2:»-
cal. cal. cal. cal. cal. ,o =:::; p p
A 1 1 50.82 47.14 48.65 50.5?) 5;.55 -7.2".— -4.27 -O.57 5.53
I 2 1 50.51 48.85-18.27 43.50 3.9.30 -z~.2.9 -:;.42 -4.18 42.40
A 3 1 55.05 52.24 55.75 51.47 52.56 -5.24 ~2.34 -6.27 -4.45
Average 1 Aflg4.59 -o.68 -5.61 ~0.45 -u008
A 4 2 48.11 47.65 47.89 47.41 45.57 —l.00 ~0.25 -1.46 -5.28
A 5 2 49.16 50.03 51.15 49.61 1.87 4.02 0.95
A 6 2 48.49 47.70 49.08 46.55 48.28 -1.65 2.91 -4.45 -O.45
average 2 L¢0.25 1.5 -0.65 -1.59 -O.28
A 7 3 56.07 55.92 5.3.57 52.64 56.57 -0.29 -5.92 -6.12 9.89
A 8 5 50.19 51.62 50.15 50.08 55.42 2.65 -0.08 -O.24 6.45
A 9 5 54.46 55.98 55.26 55.1; 55.67 -0.88 -2.20 1.25 2.22
Average 5 0.49 -2.07 -l.7l 5.18 -0.05
..-======: W
A 10 4 52.42 54.25 52.60 54.08 55.56 5.28 0.54 2.98 2.15
A ll 4 52.59 52.61 51.58 50.81 52.24 [0.42 —1.95 -5.02 -O.29
Average 4 1.85 -0.80 -0.52 0.95 0. 57
4::e~ ‘ékt :=¢?* *E==E=3‘==:F“""
AVEiI E -O.65 -1.5O -l.62 0.52 -O.76

 

 

 

 

 

 

 

 

 

 

 

 

TABLE V - SERIES B - CHICORY IETA‘BOLIS‘LI STUDIES

 

  
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

leoriesjhour Change from basal
gfig' SE2? Basal Hr5: after breW' Hrs. after brew
0.5 1.0 2.0%5 0.5 1.0 2.74:2:54? ,7
0.11.. CAL. CAL. 0.8.1:. 74 7. ;. ‘,.
B 1 1 46.69 46.29 46.98 47.05 47.56 -O.86 0.62 0.77 1.45 '
'8' 2 1 49.20 49.97 49.48 48.54 48.89 1.16 0.57 -1.54 -O.65
B5 1 47.80 48.02 47.56 46.20 46.65 0.46 -0.92 -5.55 -2.41
Average 1 0.25 0.09 -1.51 —C.54 -0.58
B 4 2 47.01 46.26 47.50 48.40 47.69 -1.60 0.64 2.96 1.45
B 5 2. 49.05 47.80 48.69 46.86 46.07 -2.55 -O.75 -4.46 -6.08
B 6 2 47.58 46.05 46.40 47.54 48.14 -5.21 92.48 -0.50 1.18
Average 2 -2.45 -O.86 -0.67 -1.15 -1.28 .
B 7 5 56.82 58.97 55.84 59.68 57.56 5.78 -1.72 5.05 1.50575
B 8 5 56.52 55.24 54.86 54.27 ~2.26 -2.92 -5.40
B 9 5 57.18 57.58 57.54 58.61 56.48 0.55 0.50 2.51 -1.22
Average 5 0.62 -1.45 1.58 0.04 - 0.15
B 10 4 51.88 55.12 52.15 51.50 51.56 2.59 0.48 -1.12 -0.62
B 11 4 49.20 48.69 49.47 49.01 49.56 -1.04 0.55 -0.41 0.55
0.68 0.52 -0.77 -0.15 0.07

Ave rage 4
————-—o—.‘-

 

 

 

 

 

 

 

1f

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE VI - SERIES C - CCFFEVIKBT.BCLI$L

Caloriethour

STUDIES

Change from basal

 

 

 

 

 

 

 

 

 

 

 

RV o

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

gfif. SubJ.Basa] _LE?S after brew ‘ Hours after brew _fi§?firggse
No. 0.5 1.0 2.0 2.5 5.5 0.5 1.0 2.0 2.5 5 _hr, 5...

=====T== 051. 051. 051. 041. 051. 051. 7» ,.‘_%,5 ,3 (7 ’5

c 1 1 47.20 49.59 50.28 51.98 54.25 5.91 6.55 10.15 14.94

c 2 1 47.65 49.92 50.00 50.52 51.15 5.71 4.95 6.02 7.55

c 5 1 48.55 51.22 51.08 55.55 58.51 5.94 5.65 14.89 20.60

c 4 1 49.49 52.52 55.10 54.15 55.70 55.50 6.12 11.54 €9.58 12.55 11.74
Average 1 5.42 7.11 10.11 15.86 11.74 9.15

c 5 2 50.20 50.87 55.55 52.92 55.21 1.55 6.24 5.42 9.98

c 6 2 47.01 52.46 51.56 48.85 49.76 11.59 9.68 5.87 ~5.85

c 7 2 49.52 49.50 55.57 55.21 54.67 0.57 11.80 7.89 10.85

c 8 2 48.89 49.87 52.59 51.26 54.68 2.01 9.62 4.85 11.84
Average 2 5.85 9.54 5.51 9.65 7.08

====={:, =F: 5%, if IJF

c 9 5 55.21 55.59 55.41 56.21757.58 0.55 0.56 1.81 5.95

c 10 5 55.77 55.10 55.22 55.27 59.04 ~1.20 -0.99 -0.90 5.95

c 11 5 54.85 56.22 55.10 59.45 59.41 2.50 0.46 8.59 8.51

c 12 5 55.91 56.42 58.05 58.21 58.92 56.06 4.65, 7.64 7.97 9.29 5.84

c 15 5 51.51 52.56 57.08 57.95 59.56 59.92 1.65 10.81 12.44 15.24 16.55

Average 5 1.59 5.66 5.94 8.54 11.09 4.95

c 14 4 56.90 60.06 62.50 61.89 60.4%1 5.55 9.84 7.01 6.29

c 15 4 56.90 57.14 61.54 60.18 60.5 4.22 7180 5.76 6.05

c 16 4 50.74 51.95 55.07 56.15 2.55 8.54 10.47
Average 4 ”mm. 4.04 8.66 7.75 6.16 6.65_J
Average for 1, 2, and 4__ffi .: 4.45 8.57 7.79 9.88 7.62
AVERAGE 5.72 7.19 7.55 9.55711.42):g;:g

 

 

 

TABLE VII - 853 ES D ~ COFFEB‘CEICORY

2.31313 3L I 33." 3373131 ES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Caloriee/hour Change from Basal
Exp.Subj. Hrs. after Basal _ fire. after 35581 4__ Average
No, No, 33951 0.5 1.0 2.0 2.5 . 5.5 1.0 2.0 2.5 5.5 inc in g; hr .
051. 05.1. 09.1. 05.1. 05.1. . j; ,3 ~,.' '75 3 y.
D 1 1 48.82 53.27 53.31 53.88 55.71 9.12 9.20 10.36 14.11
D 2 1 48.78 54.40 53.98 54.27 56.89 11.52 10.66 11.25 16.63
D 3 1 50.60 55.17 55.30 53.43 54.03 9.03 9.29 5.63 6.79
D 4 1 47.01 48.98 53.75 51.05 55.30 4.19 14.33 8.59 17.40
Average 1 8.47 10.87 8.96 15.74 10.51.
D 5 2 50.79 50.79 52.48 52.29 54.93 0.00 3.13 2.95 -8.15
D 6 2 50.09 51,44 51.82 54.33 54.15 '2.70 3.43 8.46 8.13
D 7 2 45.31 46.66 46.34 49.53 48.86 2.98 2.27 9.31 7.83
D 8 2 48.49 50.62 50.39 51.10 53.74 4.39 3.92 5.38 10.83
2.52 3.19 6.53 8.74 5.18
Avcrase g
D 9 3 60.77 61.06 60.35 58.50 59185 0.48 I---0.69 -3.72 -1.51
D 10 3 58.23 58.55 57.98 55.55 56.97 0.55 ~0.45 -4.43 -2.16
D 11 5 52.14 51060 51.94 51002 52079 -1004 -0040 -2015 1.25-
D 12 3 58.65 58090 58.64 58990 57.46 0029 0.02 0029 -1098 0029
A 58.90
a 0.07 -0038 “2050 “1.10 UOQZQ -0098
Averascz
D 13 4 50002 54.72 54.87 60042 57.86 9.40 9070 20.79 15067
D 14 4 50.34 54.90 53.72 52.17 56.21 9.06 6.71 3.83 11.26
D 15 4 51,48 54.06 56.42 54.66 57.09 5.01 9.60 6.18 10.90
7.82 8.67 10.27.12.61 9.84
Rucvagcq- ‘ '
averag for Subjects 1, 2, and 4 6.72 7.58-8.53 11.69 8~51
AVERAG u 4.72 5.59 5.82 8.50 0.29 ,ifii

 

 

 

 

 

 

 

 

TABLE VIII - SERIES L

*1

"r - ‘TY’T' TV "1" '\ '\.1‘ " "V‘T‘.V ‘-‘ - INT-‘1 . f‘ $‘fi-r‘ v “'5‘."- H“ r‘ i
- 184F321; 11-18: (1)4012: 11.411.441.113 buds E} 01811115.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

u Caloriegjhour Change in Ietu0glian
N6. 3“b;°'3‘3“7 47% 11:5 0.35.: .51"- .‘ga -.1.'. .238...1‘ ,1! fl
U3U’ 1.0 2.0 2.0 5.5 0.0 1.0 2.8 2.5 5.5
E 1 1 7 58811858154 £55 “'1' 4313554 135-: 78;; ’5
E 2 1 47.98 48.18 49.57 48.52 58.55 0.58 5.09 1.48 5.07
E 5 1 47.85 47.50 46.60 47.51 50.21 -0.89-1.77 -0.25 5.40
E 4 1 49.54 50.88 48.85 49.81 51.52 2.5041.59 —0.50 4.00
EEESPSG 1 1.71 0.85 0.58 5.15 h_2.08
E 5 2 51.02 47.07 44.22 42.97 45.95 4.55~1.78 -4.55 2.07
E 8 2 48.48 48.51 49.29 48.21 48.82 0.09-0.18 -0.52 0.55
E 7 2 48.14 48.58 47.5 48.40 48.15 0.48 2.85 0.58 4.51
E 8 2 47.47 48.98 47.25 48.99 48.99 -1.07_0.48 -1.01 5.20
Average 2 1.01 0.06 -l.158 2.48 0.52.,
E 9 5 54.87 54.47 54.84 54.04 55.52 -0.75~0.42 —1.51 1.18
3 10 5 54.82 55.54 55.58 55.25 ;‘4.29 41.79 1.59 1;L5 -o.80
E 11 5 58.45 57.85 57.78 58.80 57.05 58 51 -1.5741.11 0.85 -2.40 0.15
Average 5 . -1.50-0.05 0.09 -o.¢n 0.15 $0.50
E 12 4 48.05 48.70 48.19 51.58 50.33 1.55 2.57 8.88 4.87
E 15 4 45.18 44.05 48.90 47.45 48.84 -2.52 8.58 5.05 5.27
Average 4 -0.59 5.57 5.98 4.07 4.87 5.70
4752408 0.21 1.58 1.51 2.77 2.51 42:5;
1: 4

 

 

 

TABLE IX - SERIES F - BLACK TEA TETJLBDLIEEJ STUDIES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Calories/hour Chan-5:9 from Basal .
..L“:p . AV.
No.‘ fibgfiasal Hrs. after infusion Hrs. after infusion 113013338
40° 5.5 1.55 2.0 2.5 5.5 0.5 1.0 2.0 2.5 5-5 rfnpefioJ
al C“ 1 Ca. 3 ‘al C- 1. Cal. " J L5 7 5’ 4"
F 1 52.o§ 5221 55.54 58.22 59792 0415 5.62 11277 15T01 47 p
F 2 52.09 50.74 53.93 54.18 65.05 53.53 ~2.40 3.51 4.01 24.84 2.77
' F 3 51.28 52.17 63.99 53.05 50.24 - 1.54 24.79 3.45 -2.02
AVCVQ? ' “0024 11.71 604:]. 2.61 2.77 7.62
F 4 53.40 58.33 57.57 58.49 58.19 9.23 7.81 9.53 8.97
F 5 50.62 54.37 55.44 55.27 59.51 7.48 9.52 9.19 17.56
F 6 52.99 56.12 65.28 64.58 62.22 56.64 5.91 23.16 21.87 17.40 6.8
7.54 13.50 10.20 14.64 6.8 11.47
Rchmjc 5
F 7 47.25 54.81 54.15 54.04 15.05 14.61 8.10 12.4;
AVERAGE 7.78 13.27 8.31 11.78 433 10.67:!

 

 

 

TABLE X — 13112311; "T"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Calories/hour Change from Basal
:xp. “DJ' Basal Hrs. after infusion Hrs. after infusion
"0' “0' 0.5 1.00 2.0 2.5 5.5 0.5 1.0 2.0 2.5 5.5
Cal Cal Cal Ca]. 851 ”11. - f ' “f “f

G 1 1 47.723 50.12 49.70 51.95 57.05 " 4.54 4.55 15.58 149.415 "’ ’0
G 2 1 47055 50.50 52.61 31.7; 53023 4.5% 11016 9.53 12047

Average 1 5.02 5.21 10.01 19.11 3.89
G 4 4 47.77 55.17 55.15 56.28 55.95 55.95 11.50 15.45 17.71 16.85 16.85

G 5 .4 47.86 50.74 58.55 52.46 57.95 6.02 21,91 9.99 21.02

Average 4 8.66 18.68 13.85 18.93 15.85 15.03
W 5.24 12.45 12.08 19.02 [6.823 12.45

 

 

 

ABLE XI - CJKIAEISQH OF 33333 STUDIED

     

Av. incgease

over 2,-hr.
'+'per1o

Brew
Studied

   

  
 
 

Average increase in Letabolism
.+‘ .\

 
    

V‘"

 
  
   

HO.

      
     
 
 
  

.—

.3

     

      

° .1" .U

/
N.

     

    

  
  
 
  
 
  
  

p k

   
   
 
   
   
   

  

Water
co
offee
hicor - o
Decaffein-
ated Coffe
Black Tea
Green Tea

-O.38
9.13
50

  
    
   
   
  
 

  
 
   
  

.2.06
7.
9.89

   
   
   
   
  
 
 

  

'Uo‘

  
  
  
  

ater

      
 

   
 

2 Chicor - .
Coffee 71,8
corV-Co1‘i 5-08

   

Decaffein-

ated Coffe 0.52

     
  
 

   
  

.0

 

Ma r
cor
Coffee
Co'bo ee
Defaffeinate
Coffee -
ac Tea

      
  
 

 
     
 
  

 
 
 
  
  
 

-0050

    

'1. '1‘
Chicor
0 ee 5
Chic.‘Coffee
affeinate
Coffee
Black Tea
Green a

          

  
  

  
   
 
      
 

  
  
    
   

 

83

.23

   
   
  

a er
Chico
Co fee
Chic." Coffee 4. .1.
Decaf 8

Ave

  
 
   
 
 
  

1.47

  

7.78

Black Tea
Green Tea

  
 

 

   
 

’1

   
  

TABLE XII - CGXPAKISOL

S 0? 31383 STY‘IED

 

Brew

Studied

Serie Subjec

1‘10.

Hater

0111C0 17;]

Coffee

Coffee"

CLiCory

Ayer

-‘

1
Decaffein-
ated Coffe 3
(Kaffee

Black Te

Aver

Green Tea

Aver

Ave rage inc 1:09.38 in me tabo 1 is
1 1 o u 1‘ s

,0
25
0.49

108.)

-\v ‘0‘;

1 .11
Uodé)
’ 1:;

“fig“ru

r. 'I‘.
L .52
{nor}

.tfl. 0)?
"u 0 be.)

5.42
UQC
1.59

“£004:

03.72:;

8.48
1.52.
U o

r. 2

4. l

1.71
1.30

0..)

0.21

1' A I
Q ‘7‘:
.54

10. 5
7 78

3.82

.0

.24

-;;J.U\3
1 34
”.1100?

A”
"Uin

1"..A
-1 . .10

0.09
-1 0‘; :3

U. 5’43;

increaée in
1.. , hour
\J.

1301""0

-I;.UO

brews

artfr
2 5 3 5
"QJQUl -v ‘td

y? I! 1"
" cl .2. u

"'U .5
r. .7-

-U.OOJ

-\).Ob .‘ 8:) + .02

Q1, 7'.) 1,7 .
0U“ bodo’q "'v‘. 0

r- '1‘ :1
"'vouo

"'U 0 3‘1;

0 O‘L
-|.; . 5

"U

0‘:

11.09

 

110’1‘2

 

Exper.
Serie
8m NC.

A 1

TABLE XIII

 

Date

2/ 22

Subj
No.

SERIES A - WATER BETABOLISH STUDIES

. Hrs.

after
Water

AV. AV.
Resp Pulse
Rate Rate

7

70

Cal.
per

hour
50:82
47. 4
48.65
00.5
53.63

4 .
49.08
4 .3
48.

5 07
{53.9
53.
2.54

J05

1 ‘ .

 

p Chan;
from
basal

Comments

Irre ar breathing
— .24 ‘uiet - Irre breath
-4.27 iet - breathing re .
.u “u e
5. Restless and tired

e
rreg. Brea
3e . shor
e
e

rea

Dro -
Dee reat

u

iet

e
As eep org? 3 -
restless
Drows
Shor

even rea

Ve u e
Ver1 0
.9 DTOW
.4. its 58
. *u e

rre . breath
. “uie
o 4 U. 6’
Tier. 1
Ver

”14118

uie

"U. 2

+ 0.8

 

 

TABLE x111 3511133 A - taxman LETABOLISII 52131133 (2)

 

 

        
   
       
 
 

    
  
  

         
    
       
 
      
  

AV. AV 0
Resp Pulse
Rate Rate

13

4 change
from
basal

r.
Series
5: N00

9.
after
Water

   
  

0

    
  
   
    

  
 

     

Date Subj. Comments

NO.

per
hour
50. 9
5 . 2

               
   

   

11,1118 1:
Con Lei once
1,1110 0
1JI‘OW3
Excited over a r0'en
lass

  
 

     

   
 
 

 

 
  
 

   

A 8 5/10 5 5

       
  
 

 

  
 

     
 
    
 
 

Drows
As ee
iet
e
iove

  

A 9

   
  

  
 
 
 
 

  

As eep

  
   
  
  
 

ng res
riod
arm once
e

      

0V8
er
8
e

 

A 10

    

  

11

  
 
 
  
 

 
 
 

Asleep most of
morning. Very drowsy
in between tests.

 

  

TABLE XIV 3311153 B - CIiI 3051’ IJEI‘ATOLIJJL STUJIFS

 
 
   
   
  
 
  
 
  
 
  
 
  
 
  

”per ‘3. Av. nv. Ca . p incr.
Serie after Resp. Pulse per from Comments
& No. Brew Rate Rate hour basal
_ 2 .0 . ‘ Slept between every
B 1 7 40.2 ‘ basal - seemed
08 . ' quite exhausted
4 47.05
72 47.35 ”uiet
4 49. S 56*
B 2 Q 49. 1L 6:

49.43 ‘5 ‘uie
4'13. {)4 A 1.118
13. 7 51.18

L s 138 rew
B 3 DrOWS'
As ee be ore es
D 8 bance
next room
ows

. ie
B 4 ‘ e

Drows

D be over a
drewn during rest
riod

Q1 9

 

B 5 Quiet all morning.
Slept between
tests.
B 6 Rather drowsy.
Quiet all morning.
B 7 Very quiet all

morning. Slept
between metabolism
tests.

TABLE XIV $3313

Sub

1‘00

Av.
Resp
Rate

Hrs.
afte
Brew

per.
Serie

3:150.

Date

B 8

4/2

E 9

B 11

B - 07114

I ~r ,Tfifi-q -
331 "ll

5

AV 0
Pulse
Rate

68,

5.

LBJLIET

C
per
hr.
5 .52
53.Lé
54.80
Ll.£7
6b.?l
57. b
.J .06
J o
$3.0

. -
.' , I
v v. ‘.'.

31.5:
5.12
52. 5
5 .5o

0 b

 

,J iIlCI'o

from Comments

basal

Browsy all morning -
fell asleep between
tests

 

guiet all morning.
Aslee; before 2 hr.
test.

 

._ .0

1.11. at

rel as ee

Y' ' ~r " " N . 1'
war deg res; rat n

Relaxed and very quiet
all morning.

2mm

[1V 0 0
Pulse per
Rate hour

nxper. s. v.
Serie Date Subj after Resp
& No. No. Brew Rate

1 72
4/24 1 78

C 1

8

éd . 89
éJ.E7
52.5
5 .2
34.68

SERIES C - COFFEE KETAJOLIJK u

._jlffi‘r 9.7“”! a

p
fran
basal

Am

1'

 

.LLJD

Comments

Brows

Awake a: er

co fee

4x0 tel over néise in
hex room.

 

'uiet

Love. 3 v'nt

2. de any-'ane 8. er
few.

ows
er w e aw e
neven rea h
Eoved arm once

durirr rest» riod
er dr "-

rew

£3100
AW 9 a

Re ar e ea
Warm after co ee
Aslee before test

 

Verv u e

Brest: e ee an even

 

 

liar] I'll“

 

O O O O

. . —
O O I O
O I D O

TABLE xv SLHIES C - COFFEJ I;Tlo0Ll:i 5‘3J133 (2)

 

   
  
   
     
         

            
   

    
    
   

       
   
     
   

   
   

      
     
     

 

Exper rs. Av.. av. ea n iner
Serie Date after Resp. Pulse per from Comments

0 1‘ 2 '7 ..
a no. Brew mate nr basil

  
 
 

 
    

  
  
   
   
  

L1 .~ 0
quot.

  
 
   
   
  

  

   
  
        
  

Drowsy and quiet all
morning

0 9 5/5 es.s~ .sr
50.4 .60
90.2. .L

J. 5

  

 

 
 
  

Talked before first
test and while drinking
brew. Quiet otLerxise.

  
 
  
 

  

{5101‘

 
 

Very qu et a

Awake toward end of
morning.

  
 

Very quiet all mOrning.

 

   
 
   

Seemed very guide awake.

       

Luc no se tt e
theatre. Was distract-
ed but quiet. Seemed
warm and wide awake.

  
     
  

. 5121
2.3

5 . 8
57.9

  
  
 

   
 

2.44
.24

      
    
 

Very quiet and relaxed.

    

Even breathing - very
quiet

 
   
  

Seemed tired toward end
of morning

    
 

 

 

 

 

TABLE XVI $44133 - COFELB CHICCLY'KirnJOLIqJ JJLDlls
3119513. 3117 o HTS. 14w.- AV. '3 o 1'0 11101‘
Serie Date No. after Resp. Pulse per from Comments
& £0. Brew Rate Rate hour basal
15 76 £3.62 Very quiet.
D l d/l? Bl os.z 9. Spasmotio breathing.
5.3.; 0:540
o&.98 U.eo
93.? 4:01
43.78
D 2 bi.¢ Even breathing.
05.v8 Awake after brew.
5i.27
UDQOB
50000
D 3 55. Very quiet all
53.30 morning.
UOO‘I'J
0
Quiet
D 4
Restless after drink-
ing brew.
Hurried over to get
D 5 in on time. First
metabolism perhaps
high - rested 35
minutes.
D 6 Very quiet all
morning.
D 7 Shallow breath
'uie .
Dee rea .
D 8 Very quiet.

 

Wide awake all morning.

TABLE XVI 533133 D - COFFQ; CEICLim LLQLBDLISI s; D129 (d)

      
    
      
 
  

       
  

  
     
 
     
           

    

38.10

   
       
  

‘per. Subu av. Av.

        

    

 

Series Date K0. Resp Pulse per . Comments
& No. Rate iate '

  

    
  
     
   
   

     
 

6'
60
CO
58

4t

6

  

    

    

Quiet all morning.
Asleep between tests.

D 9 3

4/3

     

5

.-..O

    
  
   
 
 
 

"1 1;- It _—\,_
:04. .I ulv‘url'l a). t.~:r
drinning brew.

Very quiet.

 
  
 

Rule
Breathing evenl
Asl:ep‘betnecn tests.

D 11

Quiet - rather drowsy
all morning.

 
   
    
    
 
 
   

Very quiet
all morning.
asleep between
3rd & 4th tests.

D 13

 
  
   

Very quiet
Asleep between
each test

   

  
 
  
 
   

 

Ta ed a it before
first test. Quiet
rest of morning. Asleep
before #4. Very slow

breathing.

D 15

Table XVII SEEIES E - DECAFFBINATED COFFEE HETABOLISK STUDIES

3. V0 V0
after Resp. se Comments
339w Rate Rate

)4

Asleep
ery qu
l5 1" owsy a
' " q .or

Aslee bf test

Koved arm once

Aslee between
tests

‘8.46

48.51

48.29

18.21

48.62

45.14 Ve e

ed.36

47.58 startled '.med
46.40 Irritated & amused
11.5415 .3108 ’ b" fl‘

    

h

“5 9G ”lee r all

n7 23 morr

if 99 “ven breath
43 99

.\"‘) T1 V I 1"" '- " ---'~. I - ---v- uu-r-v- . “11”?“ . -' -- ~-r~I
TAtDLZJ JCJII QLLIJS E - 1.1.11‘3111‘121; ...--_:.U‘ CKJLJI‘AJ ST VILLAS 2

 

 

 
   

    
   

  
 

   
      
  
  

  
 

  

       
   
  

    

     
  
 
  

    
 

   

   
  
 

 
   
  

    

   
  
  

      

fiUBI' .‘ . If}? s af ‘ 7'; » 4‘17 . '
sgrieg Date bugJ- ' fiesp $3199 “at‘ W 1‘0r‘ Comments
10. ' Brew ate te om basal
15 60
E 9 5/24 15 52 -O 75 Ver et
15 ed -0 42 all nornin
15 CO 1.16 " arm once

 

 

Love

  
  
    

      
   
    

    

  
  

    
  

 
   

Sub . had a
sli ht cold
Ver slee
morn

14
16
15
15
15

CD
0

U U C“
O
m N C»:- (31 Oz

     
   

   
     
      

   
  
   
   

‘9 <21

. ‘ ’1mJ

  

    

\1
7.0

 
 

 
   

  
 

C}
G)

   
 

(31 Cl '1'

‘1
OJ

 
     

 

LOUICDé-‘N

\‘l
N
(I!
r?
o

       

  
 
 
  

   
   

15
15
14
5
l5

  
 

  
  

Slee and
uiet all
mor

  
      
   
 
  
  
  
 
 

  

lee before
each tes
ra

  

  

sleepy
b ect

   

et

   
  
  
 

Sub ect asleep
between each

es . er
u e
morn

   

  
   

 

 

TABLE XVIII 333133 F - BLACK T54 llfgfillIifi 5375133

 

 

    
    
 

       
    

 
      

      
  

           
 

        
 

    

    
   
 

exper. Hrs. Av. av. Cal.
No. Date fter eSp. 189 per Comments
res Rate Rate Hour.

 

      
    
    

    
    
   
     
 

     
   

Aslte before test
Lasseated after
.lrfiizitizl“ 'te;;.

uiet

75
80
80
80
80

Efll.09
17

37-... ‘.l
51;}. D“:

16
15

  
 
 
  
  
   

 

F 1 7/15 5::

  
     
   

    

"if ‘ r) ‘r - \r
V» .‘afv Ivr 1'
Q"

yr}.

   
    
 
   

 

5. {J
v' -

     
 

"auseated 10 min.
arfingl' di‘ilniixg;
tea. felt warm
3 LOTL
Verv 9&3???“

52.09

_. fl,
5U.:&

F 2

    

 

._.

0

   

 

: .
u’U.

    

    
 

    
 
   

 

..4
\;

 
     

n»:

 
 

c5.ou

    
 

     

Us: 0 J1.)

  
    
       
     

H

 

- -.--¢.-_
_--.-.-‘

Basal skewed rather

 

     

28

     

U1

     

F 5

     
            
  

5b 17 uneven breathing
6; Other tee‘s even
55 Us uiet a1 13

         

   

   
 
  
 

    

‘7
(/1
N

  

nine awan

cn
C?

 

lst and last tests
show irre'ular
breathir“. ther
tests rerular

Felt warm after brew

 
  
 
 
 
  

Felt warm after

 
  
 

tab tea.
deemed more stim-
ulated b tea than

 
 

coffee.

 
 
  
  
  
 

   

u e
Inormi
Felt nausea ed
m . a r

s tea
st a

81‘"

  
 

"T’

F 6

  

  

    

   
   

  

'

        
 
  

  

for ew min.

 
 
  

Sub . else
all morn
even afte
Ver warm
after tak

   
 
  
  

F 7
brew

t
brew

     
 
 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE XIX _ SEE 33 G - GREEN TEA.KET£30LISI STUDIES
Exper Suquq Hrs. Av. Av. Cal. t incr.
£0. Date No. after {Resp,Pulse , per from Comments
Brew Rate Rate hour basal
16 75 47.76 Very nauseated after
01 7/21 1 0.5 16 72 50.12 4.94 drinking tea. Quiet
1.0 15 74 49.70 4.06 and awake all morning.
I 2.0 19 76 54.96 15.09
2.5 19 70 57.06 19.45
15 68 47.55:1 Uneven - shallow
02 7/23 1 0.5 16 70 50.50 454" breathing. Quiet and
1.5 18 72 52.61 11.16 awake all morning.
2.0 15 70 51.75 9.55
2.5 17 70 55.25 12.47
mmfi
12 72 mass quiet aim-"Emma all
03 7/215 1 0.5 17 72 strain 1.97 mornixv. Ilauseated 15
1.0 15 74 46.11 5.41 minutes after taking
2.0 14 74 47.49 6.01 ea.
2.5 19 74 55.92 25.41
8 72 47.77 Deep even breathing all
C 4 7/21 4 0.0 11 67 55.17 11.50 norrdng. Felt nauseated
1.0 12 72 55.15 15.45 first half hour after
2.0 12 68 56.28 17.7 brew.
2.5 10 72 55.95 16.85 '
5.5 10 63 55.95 15.85
“.9 72 47.86 (bfiy even breathiné -
G 5 7/215 4 0.5 11 72 .50371 6.02 wine's all morning.
1.0 15 60 108.55 21.91 Zauseated after tea.
2.0 1:5 65 Bad-Pep 9.99
2.5 1:5 as H3293 I 21.02

 

 

BI J‘LIOGLLE LY

 

1. Benedict, F.G. rd Carpenter, T.I. 1913.
Carnegie 155.1tut10n of .esiington P001133510n ”201.

 

a. Booker 18%?
Beitrage Zue Keiljunie, 181:, Vol. 2, D. 200
guoted from referegce “1.

5. Bv.souet, H. &Ll Tiffereau, I. 1913.
Corgk . rend 155, 562-5 8. 4. 7, 651

4. 33441011, "hi?" RUE)? 1&0, 40’ brltoon, 3.110, 5.11:1. Bright, 3.1.7.. 19:67

Amer. J0ur. 15153101., 79 : "6.
5. Carpenter, T.I., and Fox, §.L. 1‘2:
Jour. of lut:Jt.on 2 (e) 259.

0.0031317", :..J. 1913
Jour. Pharmoc 01. 4 563 - 5‘8.

7. :‘isall, DOL. mid i 'P3.:.3, J. El. 1231"}
archives of Internal Leiicine 1%, 897

8. Grollman, 3. 19%
13.1.1013 UTO‘xi. 1...;) 101., 69, 159.

90 1:163:11153, 11.110 35‘1""‘11 1333.118, Joflo 1915
Jour. of ii1“ 0001. 7, 1

10. Koppc 1357
Dents-31;, 1:11.110, 2’ 1&1

-| 'h: ‘r' ‘I ‘ 13'. :"” . n
gaoteo 11.3 ..ioreuce J10.

11. 3310, H.I., 3:05 , 0.0. and Unr1, H. 1917
ALL-1‘. 1.10-0.30 1:11.15 101. ‘1: 371.

U

. 1. , 2. VJ— .3
3. Lascetncueieo 1aJo
'l ‘0‘ 4‘ ~._' . I ‘. I? r. -—
.LrC1L. L. "w‘l _ 10116. a” 1 -J
.1 , .1. .9 ,. _ e .—
zgioted 1101 reiererce ,1

3. Luinann, K.B., and 91
.LI‘C‘ho Eats. 92' 85
Bull. megs of- 30
Co A. 19, 5590
14 Loewry, 1088
grch. f. d. we Iig~iol
guoted from re

15. Lohr, H. 1923
191001-931. Z0. 1:49, 58

"Q ' (1 CF
{VIC 41.. ‘ 15:0

.22)

16.

17 o"

18.

19.

20.

86.

2'7.

28.

89 .

30.

Lublin, A. , 1928

Zeit. t. klin. Med. 371
Quoted from reference .

Oompt. Rand. Soc. Biol. 9Q, 1170
O. A. g. 271.

Manna, J. 11., tub, J'. 0., and Du Bois, E. F. 1917
Arch. of Int. Mbd. $2, 853.

mm, :0 1927
B. ratielev Lek e_'rske Liety g, 119
0. A. $31.. 1308

Power, 3'. B., and Chestnut, V. K., 1919
J. Am. Chem. Soc. 9:. 1298

kichort, 3e Te 1890
New York Medical Journal {91, 4.56

Schimmel, 8., Bye, 1!. end Robinson, 0. S. 1929
Zeitechreft fur Untereeichung der Lebenamittel 5_'_7_, 576

Smith, 0. N. and Barton. 3'. l. 1925
Dept. of he. reeeuch, Univ. of M1ch.. Report #300.

Smith, R. 1859
Philosophical Transactions 149, 681

J. mmcol. 33. 1‘7

Bellman, Torold, end Pilcher, J'. D. 1913
:e We m g. lge

Speck, 1898
Physiologic dee menechlechen Athmene, 1092, p. 42
Quoted tron reference #1.

Taylor, L. 191‘
Arch. Int. Med. 1;. 769

Trigg, O. 3., 1918
Tea and Coffee Trade Journal 2‘.) 333

Vittorio, s. 1923
Arch. Intern. phemacodynamie 9:5 265
c. L. 11, 2751

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