Note 13 — Chapter VII · SOURCES OF URIC ACID

The subject of the experiments—a healthy male (M. S. D.), 22 years of age and 58 kilos in weight—was placed for over six months upon a meat-free low protein diet, free also from purin-containing beverages. This with the exception of a few meals in the holidays, during which a small amount of meat was taken. “No attempt was made to secure a quantitative uniformity of the diet.” On the evening preceding the day of an experiment a light supper was eaten, and no further food was ingested until the completion of the day’s experiment, save the substance whose influence on uric acid excretion was to be studied. The urine was collected hourly, 200 c.c. of water being ingested hourly throughout the experimental period.—“Uric Add Metabolism,” 11—H. B. Lewis, M. S. Dunn, and E. A. Doisy, “Journal of Biological Chemistry,” 1918.

Two other men also served as subjects. Many of the experiments were duplicated, and similar results obtained with these other subjects, but inasmuch as the experiments with M. S. D. were more comprehensive and extended over a longer period of time, the data of these experiments alone are presented.