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ACTION OF SALTS AND ALCOHOL UPON METABOLISM. 921
view. The recent investigations of Abderhalden 1
show a washing
out of the retained nitrogen by the partaking of water.
We have the thorough investigations of Hawk 2
and his co-workers
on the action of drinking of water upon the digestion and absorption of
foods as well as upon the putrefaction processes in the intestine and the
elimination of allantoin and purine bodies in the urine.
When the body has lost a certain amount of water, then the abstinence
from water (in animals) is accompanied by a rise in the protein metabo-
lism (Landauer, Straib 3
). In regard to the action of water on the
formation of fat and its metabolism, the theory that the free drinking
of water is favorable for the deposition of fat seems to be generally
admitted, while the drinking of only very little water acts against its
formation. For the present we have no conclusive proofs of the correct-
ness of this view.
Salts. In regard to the action of salts—for example sodium chloride
and the neutral salts—which partly depends upon the use of large and
varying amounts of salt in the experiments, the authors disagree. Inves-
tigations of Stratjb and Rost 4 show that the action of salts stands in
close relation to their power of abstracting water. Small amounts of
salt which do not produce diuresis have no action on metabolism. On
the contrary, larger amounts, which bring about a diuresis, which is
not compensated by the ingestion of water, produce a rise in the pro-
tein metabolism. If the diuresis is compensated by drinking water,
then the protein metabolism is not increased by salts, but is diminished
to a slight degree. An increased nitrogen excretion caused by taking
salts can be increased by the ingestion of water, thus increasing the
diuresis, and the action of salts seems to bear a close relation to the
demand and supply of water.
Alcohol. The question as to how far the alcohol absorbed in the
intestinal canal is burnt in the bod}-, or whether it leaves the body
unchanged by various channels, has been the subject of much discussion.
To all appearances the greatest part of the alcohol introduced (95 per
cent or more) is burnt in the body (Stubbotin, Thudichum, Bodlander,
Benedicenti 5
). As the alcohol has a high calorific value (1 gram = 7.1
1
See R. Neumann, Arch. f. Hygiene, 36; Heilner, Zeitschr. f. Biologie, 47 and 49;
Hawk, University of Pennsylvania Med. Bull., xviii; Abderhalden, Zeitschr. f. physiol.
Chem., 59.
2
See Journ. of biol. Chem., 10 and 11, Arch, of internat. Med., 1911,Journ. of
Amer. Chem. Soc., 33 and 34.
3
Landauer, Maly’s Jahresber., 24; Straub, Zeitschr. f. Biologie, 37.
4
W. Straub, Zeitschr. f. Biologie, 37 and 38; Rost, Arbeiten aus d. Kaiserliche
Gesundheitsamte, 18 (literature). See also Griiber, Maly’s Jahresber., 30, 612.
s
Arch. f. (Anat. u.) Physiol., 1896. which contains the literature.
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