*From the Laboratory of Physiology, Yale University School of Medicine. Aided by a grant from the Fluid Research Fund, Yale University School of Medicine. This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned number 178 in the series of papers approved for publication. The views or conclusions contained in this report are those of the author. They are not to be construed as necessarily reflecting the views or indorsement of the Department of the Army.
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