I Alimentary Hyperglycemia and Glycosuria as a Test of Sugar Tolerance Jacobsen,1 in 1913, published an interesting study of the effects of different food stuffs on the blood sugar. The food was given from two to three hours after a light breakfast and the blood sugar estimated by Bang's micromethod at short intervals thereafter. He found that protein and fat have no influence on the blood sugar, but that carbohydrate produces a rapid and often a marked hyperglycemia. Following the administration of 100 gm. of glucose, the blood sugar, according to Jacobsen, rises rapidly, often going to 0.16 per cent, and higher, and then falls more gradually to the original level or in some instances even to a lower level, the whole reaction lasting from one to three hours. A perusal of Jacobsen's results suggested the use of a similar method to study carbohydrate tolerance. Perhaps the character of the