Abstract
This chapter discusses the science of nutrition. One branch of Lavoisier's work is of exceptional interest to us today, and seems to deserve special mention. During the later years of his scientific career he investigated the relation between respiration, animal heat, and the combustion of foodstuffs and, thus, laid the foundation of the science of nutrition. Respiration is a process of combustion, which, though it takes place very slowly, is perfectly analogous to that of the combustion of coal. Combustion takes place in the lungs without any emission of light because the fiery matter evolved there is immediately absorbed by the humidity of those organs. The heat developed in combustion is communicated to the blood flowing through the lungs, which carries it to all parts of the body. Lavoisier found guinea-pigs very suitable as experimental animals in his earlier work on respiration and animal heat.
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