The progress of metabolism after food in swine

Abstract

Abstract The results described in the present paper have emerged in the early stages of what is intended to be a comprehensive investigation of the course of metabolism in swine when age, weight, food, temperature of surroundings, etc., vary. Measurements have been made of the heat evolution of a fasting hog at various stages of fasting up to a maximum of six days, and at various temperatures ranging from 10° C. to 20° C., by means of the calorimeter described by one of the writers (J. W. C.) in the ‘Journal of Agricultural Science’ for October, 1921.