identical with its theoretical thermogenic value. In this case it might be determined experimentally by direct calorimetry, measuring the heat produced by the animal supposed absolutely unchanged and identical before and after the consumption of the food.
§ 3. Different Types of Foods. The Regular,
Biothermogenic Type and the Irregular,
Thermogenic Type.
Food is a source of thermal energy for the organism
because it is decomposed within it, and undergoes
within it a chemical degradation. Physiological
chemistry tells us that whatever be the manner in
which it is broken up, it always results in the same
body and always sets free the same quantity of heat.
But if the point of departure and the point of arrival
are the same, it is possible that the path pursued is
not constantly identical. For example, one gramme
of fat will always give the same quantity of heat,
9.4 Calories, and will always come to its final state
of carbonic acid and water; but from the fat to
the mixture of carbonic acid gas and water there
are many different intermediaries. In a word we
get the conception of varied cycles of alimentary
evolutions.
From the point of view of the heat produced it has just been said that these cycles are equivalent. But are they equivalent from the vital point of view? This is an essential question.
Let us imagine the most ordinary alternative. Food passes from the natural to the final state after being incorporated with the elements of the tissues,
