Abstract
Research on carbon metabolism began in France with the work of Antoine Lavoisier whose discovery that carbon was oxidized in the body as it is in a burning flame led to quantitative studies that com pared CO2 production with heat production. Since that time the physics and chemistry of carbon metab olism have been a major focus in the field of nutri tion. Lavoisier penetrated the curtain of dephlogisticated air and began the era of quantitative chemistry. He coined the word oxygen (1).
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