% B A K I N G P O W D E R .

A Healthf u l

Con ven i en t Leaven i n , g Agen t

B y T A A G TK I B c . M S . H O S N SON . , M D

( Lond . )

o es so o f s o o J en n e M e ca o e e ca o Pr f r Phy i l gy, r di l C ll g , Chi g , Illin o is ; F o rm erly Pro fe ss o r o f Phys iolo gy a n d s o o c a e st c a o o e e o f Phy i l gi l Ch mi ry, Chi g C ll g M e c n e a n d e a n d i n th e e c a n di i Surg ry , Am ri a o L o s M o M e c e e S t. ss di l C ll g , ui , i uri . S ta ff E dito r A meri c a n J o u rn a l of Cli n i c a M di c i n l e e .

T H E COMMONWE AL TH P R E SS P u blis h ers of S c hool B ook s C H C G I L L I N OI S I A O , C O P YR I G H T 1 9 1 5 M . S e . . B , . D

E M . (at T AB L E OF CON TENTS

A CH PTER I . Introduction

L A n ta s o f i n A n i sa a n ta e s o f Ye a s t . a e e a ven g ge ts . D dv g dv g

i n e s S o ce s o f a on i o i . Ba k g Powd r . ur C rb D x d

A s 3 - 1 3 CH PTER II . The Ingredient of Baking Powder

A n m n i a te . M a n s i a o n a o a o e a te . S o d . m um C rb g um C rb ' s n T A i S s t n a i h e c a c . a t c Other Sub ta ce s N ece s sa ry . d ub e T r r % % A n a t A i A m i a e a o f a c o s a te . . c d d Cr m T r r . d Ph ph lu

ta W te o f s . S rch . hi Egg

- 2 A . 1 4 6 CH PTER III Choice of an Acid Ingredient .

A n ff n i n i A n ca ti o . ppa re t Di ere ce i n Ba k g Powd ers . Chem l c A n f Ga s S et F e Th e A ou n t of th e e s i s Th o e . e mou t r e . m R du K e e i n a i i f t e s . ee o Hea lthfuln es s of th e R e si du e s . p g %u l Sp d A n ro e a a n ce ti o n . Acti o . P p rly B l d c

A I a Use 135k CH PTER V . The M nufacture and of ing Powder 27 - 33 i M a n a ct i n A i a n ce s Th e Us e o f a n o e . uf ur g ppl . B k g P wd r H M i n o e - i si n a s . a S o w to e ure Ca re o f B k g P wder . lf R g F lour . i CHA PTER V . The Determ nation of Available Carbon Dioxid 35 - 39 ’ H i n s M A so ti on M t o e . a rr s o etho d . b rp h d

A o s - 4 1 CH PTER VI . C nclu ion 4 0

o s t of a n o e a i n o e a N e e s si t C B ki g P wd r . B k g P wd r c y .

Answers Appendix oto a i c e o ti on f eti n N O 1 03 Un i te c o . S ta te s Ph gr ph r pr du Bull , d e a t en t of A i c t e o n t i ti on o th e e e e e D p r m gr ul ur , C r bu fr m R f r i n i fi e t I oa o f on s ti n S c e t c s . ra e sen B rd C ul g Exp r R m , a i a n Ch rm .

887 3 4 3

‘ D omes z i e Scien ce Text B ook age 1

CHAPTER I L aE A VE N I N G AGENT S

HE common leavening agents in u se in the home

Y s i s are yea st and bak ing powder . ea t a mi s i ss cro cop c plant which , in the leavening proce , produces changes which finally resul t i n the breaking

u p of sugars into alcohol and carbon dioxid ga s . B aking Powder i s a mixture of several sub stances

which produce thi s same ga s by chemical action . This

a s b - s s g , y forming in mall bubble throughout the dough a a s i s ss s s . ma , lighten or leaven it C rbon dioxid g p s a s i s a s ometimes called carbonic acid g s . Thi the g

i i o s h s s r , h h r w ch pre ent in all carb nated wate ‘ w et e

a s s u s . natural or artificial , in oda fo ntain water

DI SADVANTAGE S OF YEAST

s s i s N the ca e of yea t , the fermentation wh ch produce

a s i s s a s ff the g never of a ingle kind , many di erent m i s fer entations are going on at the same time . It

ss s ff impo ible , commercially, to control the e di erent fermen tati on s so that they will always exi st i n the same

s a s ff proportion ; hence , we find that the fl vor from di er ent bakings vary grea tly and are sometime s obj ecti on

. s u s s able Moreover, everal ho r mu t be allowed for the process of fermentation before the food can be placed

in the oven . Fermentation does not take place readily s a a s in the pre ence of l rge qu ntitie of butter, lard or s egg . Pa ge 2 D o mes tic Scien ce Te xt B o o k

ADVANTAGE S O F BAKING POWDER

a ITH a properly compounded b king powder , i on the other hand , the chemical reaction w ll

s s alway be the ame , and any influence which it may exert upon the flavors of the fini shed food will always

s a ha s s be the ame . B king powder , moreover , the e two further advantage s over yea st :The ga s i s given o ff at once upon the addition of water or in the oven during the

i s heating ; there s no waiting . And the pre ence of but

s s . ter , lard or egg doe not hinder the chemical action

s i s s The leavening , from whichever ource , alway

s l s a s the re u t of the ame g , carbon dioxid , and in the study of baking powder we are intere sted in learning how thi s ga s i s produced by chemical action .

SOURCE S OF CARB ON DIO% ID

ARBON dioxid i s found in nature combined

s s chemically with many metal , and the e combina

s as s s tion are known alt of carbonic acid , or more

s i i i s commo nly a s ca rbonate s . Tho e w th wh ch one

s s mo t familiar are chalk , marble and lime tone , all of which are diff erent forms of calcium carbonate . If

s any of the e are heated to a very high temperature , carbon dioxid ga s i s set free and lime remains ; but thi s very high temperature i s never reached in baking . Baking soda i s another carbonate with which all are i famil ar . D omes tic Scien ce Text B o o%e Page 3

CHA PTER I I THE INGREDIENT S OF BAKING POWDER SODA

ODA i s the carbonate which i s used at home for cooking pur po se s ; it i s al so commonly known a s i s d s s s . s s aleratu , or baking oda Thi the carbonate u e almo st exclusively in the manufacture of baking pow n i s s der a d always named on the label a s soda . It ome times referred to a s the alkali of the baking powder .

i s s s s i It a white cry talline ub tance of very h gh purity , being a s free from impuritie s a s the granul ated sugar s i mmon . s f rom co u ed at the table It manufactured ‘ sa a lt through the action f acid ammonium carbonate .

The reaction i s represented by the followi ng equa tion

— N a Cl N H H CO N a H c N H C1 4 3 o , 4 S a lt A c id Amm o n ium S o d a Ammon ium C a rb on a te Chloride

s o ff Soda , when heated , readily give carbon dioxid

a s i s s g , and hence may be , and often , u ed in cooking without the addition of any other sub stance for the

s . s purpo e of leavening The heat , however , doe not

o ff a drive all of the g s . The reaction which take s place i s repres ented by the following formula

2 N a H c o a c o H o co , N 2 3 , 2 S o da N o rm a l S o dium Wate r C a rb on C a rbon ate Dio xid a ge 4 D omes tic Scien ce Text B o ok

The re sidue of normal sodium carbonate thus left

l v es s s in the bread g it a di agreeable , alkaline ta te , and s s a al o color the bread an obj ection ble yellow ; hence , soda by itself i s un sati sfactory for u se a s a leavening

agent .

AMMON IUM CARBONATE

M M ON I UM carb onate ha s been s ometime s u sed

a s a Tlh i s a le vening agent . , upon being heated ,

s ff s s a a s break up into two di erent ga e , ammoni g and a s carbon dioxid ga s . Some of the ammonia g s remain

i ts u se a in the bread when cooked ; therefore , in b king

a powder h s been almo st entirely di scontinued .

MAGNE SIUM CARBONATE

A G N E S I UM carbonate i s the only other su b stance a t present u sed for the puI'p o se of furn i shi n a s i s g carbon dioxid g . The heat of the oven not s ufficient in thi s ca se to cau se all the ga s to be set free . s Magne ium carbonate i s a very light powder . One pound will occupy a s much s pace a s si x pounds of soda . The purpo se of tho se who u se thi s ingredient in the manufacture of baking powder i s mainly to add to

’ the bulk of th e p o wder and thu s m ake the thoughtless

‘ s i purcha er believe sh e s getting more for her money . D omes tic Scien ce Text B ook Page 5

OTHER SUB S TAN CE S NE CE S SARY

s ha s us s i T will be een from what j t been a d , that

s s e s s none of the e carbonate are , of th m elve alone ,

‘ a s i s satisfactory for b king purposes . Something el e s neces ary .

If one h a s ever dropped a little vinegar on some s h w e i s a s a s a s s t . s oda , he noticed that a g free Thi

a s . s carbon dioxid g Vinegar contain an acid , acetic

i s i s s acid, and it the action of th acid upon the oda that s a s etsfreethe g . Any soluble acid will have this same s s action on oda , hence , if we unite uch an acid with

s ss s s s the carbonate , oda , we have the nece ary ub tance with which to produce carbon dioxid ga s .

THE ACID SUB ST ANCE

OR the making of baking powder, both acid and

s s s s carbonate , however , mu t be dry ub tance , and a s i not liquid , acetic acid or vinegar s . The acid should

s ss . a s s al o di olve in water There are m ny uch dry acid , s i b s s s . mo t of them organ c u tance Citric acid , the prin ci al s i s s p acid contained in lemon , one of the e . Tar a i s t ric acid another .

s u s s Be ide the tr e acid , there are some salt which i have an acid nature and wh ch are called acid salts .

Of s i m s mm a the e , calc u acid pho phate, co only c lled acid s i s ss m pho phate , one , and pota iu acid tartrate , com Pa ge 6 D o mes tic Scien ce Text B o ok

mo nl a t i s s . y known cream of artar , another There are some salt s which are n ot acid salts ( ina smuch a s all of the hydrogen atoms of the acid have been re placed by a metal ) whi ch n evertheless a ct as very weak aci ds s s i s s . The mo t common of the e odium aluminum % % s s s Al . ulphate , ometime called um

s n s s s s Any of the e three ki d of ub tance , the acid , the

s s s s s acid alt , or the alt with acid propertie , act upon oda

s s a s and et free carbon dioxid g s . The action take place % % a s s almo st s quickly a s the acid or salt di s olve s . The e % s s s s s m ub tance j u t mentioned , acid pho phate , alu , tartaric acid and cream of tartar , together with the

s s . oda , are the active principle in baking powder In addition to these there i s generally a quantity of starch

h a and sometime s dried white of egg . Soda s been stud i w e s m n o . d . The other ub stances u st be considered

TARTARIC ACID AND CREAM OF TARTAR

‘ A R TA R I C i s r acid manufactu ed from Argol , which i s the s ediment that s eparate s out at the i ' s bottom of the wine vat du r n g the fermentation . Thi s s i s s ub tance colored by the color from the grape , and i s a mixture of tartaric acid , calcium tartrate , cream of a s t rtar and all kind s of organic impurities . Thi mix

r i s ss tu e di olved in water , precipitated with powdered

ri f chalk and calcium chlo de , iltered and then the pre

s cipita ted calcium tartrate i s dis olved in sulphuric acid . D o mes tic Scien ce Text B o o k Pa ge 7

Thi s solution i s again filtered and treated with some

z s a s s decolori ing agent , uch bone black or infu orial

rt su s s s s ea h , and the b equent clear , colorle olution evap orated and the tartaric acid allowed to crystalliz e . Cream of tartar i s al so obtained from the same sedi

i s z ment , Argol . It decolori ed by heating with animal

fi z charcoal ltered and recrystalli ed .

ACID PHO SPHATE

A L C I UM Acid Pho sphate i s prepared from the

% s s a s i s s s ame ource much of the Pho phate , u ed

s at soda fountain . The bones from healthy cattle are heated in la rge revolving cylinders until they are thor

s i oughly charred . In thi condition the ma ss s black

i s a s b and known one black , although in reality it con s s s m s i t of both calciu pho sphate and charcoal . Thi sub stance i s us ed to decoloriz e the j uice s of the cane in

' the ma n u f a ct r u e of cane sugar . In the manufacture Of phosphate it i s again heated to a very high tempera tur e whereby all charcoal i s burned o ff and only the

m i s calciu pho sphate remains . T his then di ssolved in dilute sulphuric acid and the calcium acid pho sphate

i s thereby obtained , purified by filtration . It then fur

s z ther purified , concentrated , cry talli ed , and dried to a white powder .

A more recent proces s i s the manufacture of pho s s s phate for food purpo e s from pho sphate rock . Thi P a ge 8 D omes tic Scien ce Text B ook material was not formerly used on account Of the great difficulty o f excluding from the finished acid phosphate

r s s s the harmful impu itie , fluoride , alway found in the

s i e s rock . Bone pho phate s the b tter on thi account and i s always used by the careful manufacturer of high

grade baking powder .

Calcium acid phospha te for baking powder i s pre

i n s ss pared two degree of finene , powdered and graun % l i s s ha s lar . The granu ar much more expen ive but the great advantage of making a baking powder that will keep longer than one made from powdered phos

phate .

AL’UM

HE S O- called Al um us ed in baking powder i s not the alum which i s sold at the drug store by m h i s s that name . The common alu of trade , w ich al o

s a s s as s um u ed medicine , contain pot i , an element that

i s s s i s toxic n very mall quantitie , and water of cry tal

li z ati on i s ss u a u m sul ; it , in fact , pota i m l minu phate ,

s z A 1 S O4 2 combined with water of cry talli ation, K ( ) % % so - um 1 2 ( H aO ) . The called al of baking powder i s a diff erent thi ng and i s more properly named a r s di sodi um aluminum sulphate , being mixtu e of o um l rm sul pha te and alumi num su phate , both of them ha

% i s Th e a c id pho s ph a te a s fo un d i n C a lumet B a kin g P owde r

Of th e gra n ul a r typ e . D omes tic Scien ce Text B oo%e Page 9

- a s ss m less and non toxic . It cont in neither pota iu nor

z m h a s water of crystalli ation . The term alu been used for this article on baking powder labels at the , request of some food comm issioners who felt that thi s word woul d be better understood by the common people a s showi ng in a general way the character of the su b i ha a di f s . un t s tance Unfort ately, l rgely had the very feren t eff ect of mi sleadi ng the public into the erroneous idea that it actu ally i s the alum of commerce and of — medi cine a mi stake of whi ch certain ma nufacturers have not failed to take advantage i n decryi ng baki ng s i i um powder conta n ng al .

It i s prepared by mi xi ng solutions of the two sul

hates s m sul um u sul a con p , odiu phate and al in m ph te , cen trati n g the mixture and fusing the resulti ng dri ed mas s . Thi s leaves a mixtu re whi ch for our present pu r po ses we may designate by the formul a :

N a S O Al ( g ) 2 S odi um Alumi n um Sulphate

T i s ss m i n i s s s at all a s here no pota iu th ub tance , there i s um m n i a s i n h e in the common al , and no am o a t less mm i um common a on alum. Pa ge 1 0 D omes tic Scie n ce Text B o ok

ST ARCH

ls s s s E a o find that be ide the oda and acid ,

s i s s s s tarch u ed in baking powder . Thi tarch i s corn starch of the highe st grade of purity and Sp e ci ll a y prepared for food purpo ses .

s s s s s The tarch erve three purpo e , two of which play an important part in keeping the baking powder from

s s ffi i ts poiling , while the third add to the e ciency of

u se .

F i rs t :It s eparate s the soda from the acid or acid acting salt and thus by mechanically s eparating them retard s such chemical action a s coul d be brought ab out

i s s s . s by moi ture The air never dry . It alway contain

i i n s . s s ra v s moi ture Thi very noticeable on dav , but

s s i s it e cape attention in fair weather . Not only carbon dioxid set free when water or milk i s poured on the

s baking powder , but even the moi ture in the air gradu

s s s r s s ally cau e the change . Moi tu e from any ource thu

s s poil the powder .

S econ d :Starch absorbs water and thus prevents moi sture from bringing the active ingredients in con s tact with each other . In thi s way it aid materially i s . s in keeping the powder from poiling Starch , for

s s s ss r s the e rea on , a nece ary ing edient of baking powder , and mo st especially nece ssary in the ca se of straight

s s s i s s pho phate powder , which , even when tarch pre ent ,

deteriorate very rapidly . D omes tic Scien ce Text B o o k Page 1 1

Thi rd :Starch al so dilutes the strength of the bak

so ing powder, that it may be made to produce the amount of ga s desired for efficiency and for conv en i en ce in hou sehold methods of mea sur ement . The laws of a few States require that a baking pow der shall produce at lea st 1 0 % of i ts weight of carbon

s dioxid ga s . Almo t all baking powders are made s i se tronger than th s . The maj ority of tho upon the

1 2 0 as s b e market yield 7 of g , while the be t produce

1 4 ) 1 0 tween 7 and 5 7 .

WHITE OF EGGS %

i s a s HERE one ingredient mentioned above ,

s s s being ometime u ed in baking powder, which ha s s s i s not yet been di cu s ed . That Dried White of

s s s i s Egg , ometime called egg albumen . It prepared ’ by drying the white of fre sh hens eggs at a low tem

% era tu re p , and then grinding to a fine powder . Fourteen pounds of whole eggs will produce about one pound of i s th dry powder . It dissolve s ea sily in cold water and th e s s - s s s vi cou , egg white nature of thi olution hold the bubble s of ga s a s they are set free from the baking powder . White of eggs i s us ed by many man u f a c tu rers w s ffi of baking po der . Thi increa se s the e ciency of the carbon dioxid ga s evolved by a baking powder to an extent of to when u sed in strong baki ng

% C a lum e t a n d Cr e s cen t B a kin g P o wd e r s a re th e two mo s t e n o n t a t c on ta n W t o f s I t i s s i n a wid ly k w h i hi e e gg . u e d b out thirty f e en t a n s o f a n o di f r br d b ki g p wd e r . Pa ge 1 2 D omes tic Scien ce Text B ook

s i s a i n powder . It extremely benefici l producing light biscui ts when the oven temperatures are not properly controlled or when the dough h a s to stand for some

' b ef ore b aki n time g .

The amount of dried white of eggs u s ed in baking

i 0 s s s 1 . v powder very mall , being of 7 E en in thi s small proportion it h a s the e ff ect above mentioned . It al so make s po s sible a simple test whereby the fresh ss sa s ne of baking powder may be determined , by the le ’ i n s s s S s man te ting the tock upon the retailer helve , by

s s . the grocer him elf , or by the hou ewife in the home Both the increa s e in lightne ss and the po ssibility of the

s s s i s te t are due to the vi cou nature of the wh te of egg , whereby the bubble s of ga s are impri soned a s soon a s

s e s s i s they are t free by chemical action . Thi te t de scribed by one manufacturer a s follows

First take an ordi nary drinking gla ss holdi ng one

s a i s s half pint , or in other word , the qu ntity that u ually % i s known in the household a s one cupful . All that

i s s ss s needed thi empty gla , which mu t be dry , an ordi nary tea spoon and a little water of the ordi nary room 2 temperature ( not ice water nor hot water . ) Place

s s ss level tea poon ful of the powder in the dry gla , to which add the same quantity ( 2 tea spoonsful ) of water quickly ; stir rapidly for a moment ( whi le cou nting

five s hl os ) , j u t long enough to thoroug y m i ten the pow der ; remove the spoon and watch the mi xture ri se . I i s s s an d Note the action of the powder . t r e lowly

Page 1 4 D omes tic Scien ce Text B ook

C HA PTER I I I CHOI CE OF A N % ACID % INGREDIENT

T h a s been seen that there are several diff erent su b stances available to set the carbon dioxid ga s free % s s s s s from the oda , but the que tion ari e , How hall one % decide which i s be st for that purpose ?

APPARENT DIFFERENCE IN BAKING POWDERS HE principal di ff erence between diff erent baking

% % s i s u s s powder in the acid ed , ome containing

s s one , ome another and ome a combination of two of % % s s ff i s the e acids . Thi di erence apparent to anyone

s . reading the label s . All the ingredient are named there

The first things to con sider are

? ( 1 ) Which i s the mo st healthful

? ( 2 ) Which will set free the mo st ga s ( 3 ) Which will make a powder that will keep best ?

4 s o ff its a s s s ( ) And , which give g at a peed be t adapted for cooki ng pu rpo ses ?

The study of the first two of the s e que stions involve s a knowledge of chemical action that take s place b e % % tween each of the Acids and the s oda . From the chemical equation we can determine ju st how much of D omes tic Scien ce Text B ook Pa ge 1 5 the acid ingredient i s nece ssary to set free all the ga s from the s oda and al so j ust how much ga s i s set s s s i s free , and j u t how much oluble re idue left from the

reaction .

CHEMICAL ACTION

HE following equations Show the formulae of the

s s s s s acid and oda , and of the ub tance produced b i s y the chemical reaction . Underneath each formula m i s the na e of the sub stance . Underneath each name the number of p arts by weight that react or result from i s the chemical reaction . Underneath thes e given the per cent of soluble residue a n d the per cent of carbon

a dioxid g s produced .

H C H O 2 N a H C0 2 N a C H O 2 CO 2 H O Z 4 4 6 3 2 4 4 6 2 z Ta rta ri c S o da S o dium C a rb on Wa ter Ac id T a rtra te Dio xid 1 5 0 1 94 88 6 1

K H C H O N a H C O z K N a C H O C O H o 4 4 G 3 , , 6 2 , Cr ea m Of S o da R o ch ell e S a lts C a rbo n W a te r T a rta r Dio xid 1 88 4 4 Page 1 6 D omes tic Scien ce Text B ook

8N a H C0 : C a PO 4,N a H P o s co 3 3 ( 4 ) 2 2 , , Ca l c ium Ac id S od a C a lc ium Di S Odi u m C a rbo n Pho sph ate Phos ph a te Phos pha te Di oxid 7 0 2 3 1 0 5 6 8 3 5 2

H 0 a 1 4 4 8 te . 2 ( W r) ,

2 N a Al S O 6 N a H C0 = 2 Al OH 4 N a 5 0 6 CO ( 4 ) 2 3 ( ) 3 2 4 2 % % Alum S o d a Alumi n um S odium C a rbon Hydr ate S ulpha te Dio xid 1 5 6 56 8 2 6 4

% The amount of acid and soda given in each case S how the proportions by weight in which they shoul d

i s m be m xed to make the be t baking powder . If ore % % aci d i s us ed j ust that much acid would be left in

u . s s u s the food nchanged If more oda were u ed , j t that amount woul d be unacted on by the % acid % and would leave the food alkaline and yellow .

s s s Put in word , the above equation repre ent the chem ical action a s follows

One hun dred and fifty part s by weight of tartaric acid act upon 1 68 part s by weight of soda . Both com pounds are completely changed and there i s formed 1 94 s s 88 s a a s part of odium tartrate , part of c rbon dioxid g 3 s and 6 parts of water . The weight of the odium tar trate i s 61 % of the sum of the weights Of tartaric acid s i s and oda , and the carbon dioxid D omes tic Scien ce Text B ook

One hundred an d eighty - eight part s Of cream of tar 4 s tar act upon 8 part s of soda . Both compound are completely changed and there i s formed 2 1 0 parts of s 44 s a s 1 8 Rochelle Salt , part of carbon dioxid g and i s part s of water . The we ght of the Rochelle Salt form ed i s of the sum of the weight of cream of s tartar and oda , and the weight of the carbon dioxid ga s i s Seven hun dred and two parts by weight of acid pho s

u s phate act upon 672 parts Of soda . Both compo nd are completely changed and there i s formed 3 1 0 part s

s um s 5 68 s s of in oluble calci pho phate , part of odium s 35 2 s of a s 1 44 pho phate , part carbon dioxid g and ' s s m s part of water . The weight of the soluble odiu pho phate i s of the su m of the weight s Of the acid s s i i a s i s pho phate and oda , and the carbon d ox d g Four hundred and eighty - four parts by weight of % alum act upon 5 0 4 part s by weight of soda Both % un s i compo d are completely changed . There s no alum s i and no oda left . There s for med 1 5 6 part s of insoluble

mi m 5 68 s s i s a alu nu hydrate , part of od um ulph te and 264 s i part of carbon dioxid ga s . The we ght of sodium % % sul phate i s of the weight of alum and soda and the carbon dioxid g a s i s

The above chemical actions show what takes place % % s s s between the acid ub tance and the oda . The per centages given Show how much soluble residue woul d be left and how much gas produced i f a baki ng powder

m wi thou t addi n an other su bstan ce were ade g y . Pa ge 1 8 D o mes tic Scien ce Text B ook

AMOUNT OF GAS SET FREE

% % HE diff erent acids with soda set free the fol lowing amounts Of ga s :

T a rta ri c a c id % Alum % Ac id ph o sph a te

Each one produce s more ga s than i s de sired for ordi

n ary hou sehold purpo ses and method s of mea surement .

s s s i s s In fact , another ub tance; tarch , added , which play no part in the production of ga s but in the pres ence of which the s ame weight of the mixture produces less a s i s g than before . Enough starch generally added to reduce the ga s strength of the powder to between 1 2 70 and 1 5 70 T h e amoun t of ga s that can be produced by an acid acting on soda give s u s no information a s to the strength of a baking powder containing that % % s s i s s acid , for the rea on that tarch alway added , and in diff erent proportion s by every manufacturer . (There

i s s s one baking powder old in the dry , mountain State

that contains no starch . ) THE AMOUNT OF THE RE S IDUE S

HE per cent of soluble residue Shown in the pre

% ceding equations by the diff erent acid s acting

o n s a s s oda , are follow

% % A c i d S o l u b l e R e s i du e Ac id ph o s ph ate S o dium a c id ph o s ph a te % % Alum S o dium s ulph a te T a rta ric a c id S o dium ta rtr a te Cr e a m o f ta rta r R oc h elle s a lts D omes tic Scien ce Text B ook Pa ge 1 9

Ina smuch a s the powders always contain added % s a s s tarch and are reduced in g trength , a fairer com pari son of the amount of the di ff erent residues may be obtained if one compare s the amounts of soluble resi due left from the diff erent kinds of powders of the sa me ga s strength:The following table shows the number of part s by weight of soluble residue produced by 1 0 0 parts of a baking powder that would produce

1 2 0 a 7 of g s .

K i n d of P o wder R es i du e ’ ’ Ac id pho sph a te rr p a rts S o dium a c id ph os ph a te p a rts S o dium s ulph a te T a rta ric a c id p a rts S odium ta rtr a te ’ Cr e a m o f ta rta r r p a rts R och elle s a lts

s S s T o s Thi how that Cream of artar p wder , or the mixture of Cream of Tartar and S oda u s ed in many

s s s a s i hou ehold , leave more than twice much obj ect on able residue a s any other kind o f baki ng powder for s the ame amount of leavening .

THE HEALTHFULNE S S OF THE RE S IDUE S HE healthfulness of thes e sub stances i s dis cussed ul 1 03 in B letin No . of the United States Depart

% l s s ment of Agricu ture , profe ional paper , entitled Alum

% ’ n s i s a a n o t a t o s n ot on ta n s a Shilli g b ki g p wd e r h d e c i t rc h . % % B on B o n a n d G oo d L u c k a re typ e s Of b a kin g p owd e r c on % % ta n n n a a n i i g o ly lum a s n a c id i gr e di en t . tTh e pri n c ip a l po wde r s l ea vi n g R oc h elle s a lts i n th e fo o d a re ’ ’

e e a n R o a c e s a n d n s . Cl v l d, y l , Pri Shilli g R u mf o rd a n o e i s th e os t o n en t o f t s c a s s H b ki g p wd r m pr mi hi l . Pa ge 20 D omes tic Scien ce Text B ook

o s s s in F od , thi being the deci ion of the Referee Board

after a long extended inve stiga tion . The members of this board were s elected by the Pre sident of the United s a s s State bec u e their high cientific knowledge , the s s eminent po ition they occupy , and the complete facil s s m s a s itie for inve tigation at their com and , were uch to render their conclusion s respect - impelling and i final . The follow ng are a few quotations from the report

% l u a s s i s s A m , uch , not pre ent in the food when % eaten .

% There i s no evidence in our results to indicate that

si i u se s s the occa onal and ord nary of bread , bi cuit , or cake prepared with aluminum baking powder tends to

s i o s r inj ure the dige t n . The amount of aline catha tic that woul d be ingested under conditions of normal diet woul d be very small and would provoke no catharsi s % s or ymptoms of any kind .

% s m i In hort , the board conclude that alu bak ng powders are no more harmful than any other baki ng % s powder .

% s s a We mu t not , however , be obliviou to the f ct , i s s . ct s s ay Dr Taylor, who condu ed part of the e inve t ga % i s s i rt s e s s t on , that a al ne catha ic re idu re ult from the reaction of every form of known baki ng powder now

u se commonly employed . The of cream of tartar or tartari c acid baking p owder leaves in the alimentary tract a resi du e of tartrates which exhibit the action of

Pa ge 22 D omes tic Scien ce Text B ook

From the above facts it will readily be seen that there i s no ba si s in fact for the continual advertise ment by the manufacturers of cream of tartar baking

s s powder that alum baking powder are inj uriou , and % that the cry against alum i s merely an un j us tified appeal to the desire for health in order to sell their

s n ot on l ca rtharsi s own baking powder, which produce y bu di u res s wel t i as l .

It i s this latter eff ect which i s most worthy of re s s i s mark and tudy , for it indicate ( what , indeed , the fact ) that the tartrates are absorbed i nto the blood and

s e s sul excreted through the kidney , whil odium phate exercises what Slight action it ha s upon the intestinal tract alone .

s s i s so s The quantity of re idue in either ca e mall , a s S i ts ff hown by the above table , that e ect upon the body i s probably inconsiderable and in thi s respect alone % % l the alum powder wou d have the advantage , even

s s its s i if the re idue were identical , ince re idue , hav ng

its s i s - regard to do age , only about one half that of the t artar powder .

But in quality the diff erence i s still more marked . % s s s Recent experiment have hown that tartrate , m

s s ff larger quantitie , have an inj uriou e ect upon the

s s s . s kidney , often cau ing nephriti Whether mall , con

s s s s ff tinned do e have a proportionately mi chievou e ect , s i s still a matter for inve stigation . Certainly no uch action ha s been a scribed to the non - toxic sodium su l D omes tic Scie n ce Text B o o%e Pa ge 23

. s phate Whatever que tion , therefore , may yet remain a s to the healthful ne s s of the re spective re sidue s i s % % a plainly in f vor of the alum product .

% l O F b n a o a on Vo . L N e . J o e c a n M e c a s s c t . 8 ur l Am ri di l A i i , XI I , , 1 n n fl n f a a t o n 6 F . P Th c o t e s 2 1 1 9 1 4 . : U . e e 6 . e e , , p d rhill , I u T r r 1 1 2 a x o n d . 9 l o n t s o . o c . E r . a d M e e e c S e . Ph rhizi Di b , Pr p Bi l , , IX , 1 2 3 ; Th e I n flu en ce Of S o dium T a rtra te on th e Elimi n a tio n o f

e ta n U n a o n st t en ts n o n a ete s J o . C r i ri ry C i u Duri g Phl rhizi Di b , ur 1 1 2 n a n 9 1 1 . F P . s . d o . e . 5 U e . e . G Bi l Ch m , , XII , d rhill , ; W ll , H , t : a t a h ri ti s t E s c a R n to o s c S . te e e e e ce G ld hmid , T r r N p , wi h p i l fer

o e o f th e on t on s Un e c I t M a B e o ce J o u r . S m C di i d r Whi h y Pr du d,

x r d 1 1 2 2 a a n t . a n E . . 9 3 V 3 W d t . e M e . p , , X II I , S l , , Smi h , C S Th e o c t o f o a t a te t ec a R e e en c e to et T xi i y S dium T r r , wi h Sp i l f r Di E x r o n 1 a n o o d M d . 9 1 1 . a n o c c . S c . a 3 d e e . e . e 7 0 T l r , Pr p Bi l , , X , M a n n I n d R . . t o f E a a R . : e ce . e e e t P r , , i g r , A A S udy xp rim l h a o a a s t ts f ta J o . R e t s e e c c M ed . e N phri i C u d by S l T r ri A id, ur

s ea c 1 9 1 3 5 7 . r h, , XXIX ,

i n F a ts o o . s s M o i n e o t s s a e s o . Y. Add d P ium S l d, A Cr y, rr , N

KEE PING %UALITIE S .

T T E N T I ON ha s already been called to th e fact that the chemical action which s ets free the car bon dioxid ga s and whi ch Should take place only in

i s a s the dough , in fact brought bout to ome extent by the moi sture of the air . We have al so seen that the starch present aided in two diff erent ways in retarding % % s uch action . The acid used i s also a very important element eff ecting the ' keeping qualities of a baking i powder . Baking Powders in which acid phosphate s % %

s s . the only acid ingredient , poil mo t rapidly There i s a comparatively small amount of thi s kind of baking Pa ge 24 D omes tic Scien ce Text B oo%e

s powder on the market because of thi s fact . The hou e wife cannot depend on the goods being of proper s s trength when the good are purchased . When pur

s i n s cha ed the be t condition , they are liable to deteriorate

ff ss to an ine icient ma , even in the home , before the contents of the can are entirely used . Deterioration of any baking powder i s often marked by caking or the

u a formation of l mp s . Cre m of Tartar Baking Powder ha s s s good keeping qualitie , but the powder containing % % alu m keep best of all . SPEED OF ACTION HE total amount of gas from a baking powder may be produced either immediately on the addi

a tion of cold water , or only after long time and after % % s i e s di s application of heat . T hi s b cau e the acid

solves more qui ckly or more slowly in water . The amount of ga s that i s given o ff quickly before the mix i s placed i n the oven can be shown i n the following manner :

Three level tea spoonsful of ba ki ng powder are placed

ss in a gla , a little white of egg added , and three tea s i immedi spoon ful of water added . The whole s then

ately stirred un til all of the baking powder i s moi stened . % If thi s i s done with the alum baking powder it will

a i i o ff be found that very little g s s g ven . A powder % % in whi ch phosphate i s the only acid ingredient acts very qui ckly a s does al so one containing tartari c acid

s or cream of tartar . The peed of action or the amount D omes tic Scien ce Text B ook Page 2 5

of ga s thu s given Off i s very important with reference

th e to the handling of baking .

A baking powder that gives o f nearly all of i ts ga s a s s s s in the cold , doe a traight pho phate or a tartaric acid and a cream of tartar baking powder will produce s h a large dough bi cuit before being placed in t e oven . The dough in thi s cas e i s already much distended and the gluten of the flour will not hold much more ga s

s P a c without breaking and allowing the ga s to e cape . r tically all of the ga s has been set free before i t i s placed

‘ m re . low te eratu in the oven If placed in an oven of a p , o any j arri ng of the floor or slamming of the door of i s s i s the oven likely to cau e a fallen cake . Th danger applies especially to straight pho sphate and to cream t a of tartar and tar aric cid powders .

T l\ — l\I o s i i OTE . t of the w dely advert sed pure cream i % of tartar bak ng powders contain tartaric aci d .

On the other hand a biscui t prep a red from a strai ght alum powder which gives o ff almost none of i ts ga s

l s i in the cold , wou d produce a flat dough bi cuit , wh ch ,

i s If placed in the oven , would have very l ttle urface upon which the heat could act to penetrate the soggy ss s e i a A ma and cau e the powder to s t ts g s free . s a s i f i n i m re ult , placed a very hot oven , the h gh te pera

% e e a n Ro a a n d c e a n o e s c on ta n ta ta c Cl v l d , y l Pri B ki g P wd r i r ri ’ a . n s i s a st a t c e a o f ta ta o e cid Shilli g r igh r m r r p wd r . Pa ge 2 0 D omes tic Scien ce Text B ook

ture woul d cru st the out side of the bi scuit before the

a s s s l s g had been liberated , thu re u ting in mall , heavy ,

poorly leavened bi scui ts .

PROPERLY B ALANCED ACTION

S TUDY of the keeping qualitie s and of the S peed of action h a s re sulted in the production of baking powders containing a combination of two of the se

% % s s acids . The mo st notable are tho e containing pho

% a phate and alum . The aim h s been to produce a i bak ng powder with a correctly balanced action , giving o ff ro er a s su ff a p p amount of g in the cold , with a iciently large amount of ga s that will only be given off on

s heating the mix in the oven , and , at the ame time , a

s A S s s powder that will not ea ily s poil . a re ult of uch

s s s con ideration and exten ive experiment , baking pow ders have been produced superior to any made with a

% % S rt ingle acid ingredient . Properly propo ioned pow % % s s - m der , of the pho phate alu type , are not only the

s s f be t in keeping quality , but , when they contain uf icient %e s s s s pho phate , have al o the be t balanced peed of action , and insure the hou sewife against the dangers either of fallen bi scuits on the one hand or of bi scuits which have crusted over too qui ckly to obtain the de sired

ss . lightne , on the other hand

% C a lumet B a kin g P owd e r i s th e pri n c ip a l p o wd e r o f thi s typ e . D omes tic Scien ce Te xt B o ok Pa ge 2 7

CHA PTER IV THE MANUFACTURE AND USE OF BAKING POWDER

HE manufacture of the diff erent ingredient s nec es sary to make a good baking powder has now

a been considered . The m nufacture of baking powder its elf begin s with the ingredients a s they are received

ff rs i s from the di erent manufactur e . There a general

' i mp res si on tha t the manufacture of baking powder con sists of merely weighing out and mixing the diff ere n t

i s s I s . s n s s ngredient Thi opi ion hared by mo t of the mall ,

a n d s a s i s even by ome of the large m nufacturer . It ,

however , far from the truth .

The manufacture of baking powder requi re s the

greate st care and mo st thorough chemi cal supervision . A perfect baking powder cannot be made by one who relie s upon the manufacturer of the ingredient s to

a s s s s s lway furni h him good of the ame purity , the ame ss t s s . dryne , or the ame treng h

In the study of chemical action it wa s seen that where

s wa s s a certain weight of oda u ed , a fixed amount of the acid ingredient wa s necessary to set free all the

a s . s s g If more acid were u ed , j u t that much acid would I f be left unchanged in the fini shed food . le ss acid s s were u ed , then to that extent there would remain oda

s a s ( or odium carbonate , an alk line re idue ) , rendering th e s food yellow and di agreeable to the ta ste . The Pa ge 2 8 D omes tic Scien ce Text B o ok

exces s of acid i s e specially unde sirable on accou nt of

s the phy iological eff ect of such soluble sub stance s .

s Accordingly, the fir t work of a manufacturer of baking powder i s to test the ingredients he purcha se s and de

- i termine their strength . For thi s a well equ pped lab

i s s oratory s e s ential . The weight o f the ingredient s are then adj usted so that the reaction will be complete and so that the product turned out today will be the

s a s s ame that turned out ye terday , neither more acid nor

s more alkaline . Only by knowing the exact trength of the differe nt ingredients ca n the mix be thu s perfectly

proportioned .

It i s becaus e the s e quantitative relations between the amount of soda a n d the a mount of acid sub stance s u s ed must exi st for the production of a proper and

s s perfect baking powder , that the cu tom of mixing oda and Crea m of Tartar 'still us ed in many home s i s so

i a obj ectionable . It s safe to s y that the proper pro portion s are never obtained in the home except by acci

‘ d s s . ent , and not more than once in a thou and time A

i s s s good baking powder , therefore , from thi con idera

t s . ion alone , much to be preferred to uch a mixture It i s al so customary in some home s to u se soda and sour milk in place of baking powder . Here again the proper

i s s ss . proportion impo ible In general , too much oda i s s a s s s ffi s u ed , the milk ordinarily contain in u cient our n e ss (lactic acid ) to s et free all the carbon dioxid ga s s from the oda .

Pa ge 3 0 D omes tic Scien ce Text B o ok

and the progre ssive manufacturer treats it a s such . He

s s s s s i i s in i t on the mo t modern an tary bu lding , free from

s s s du t , flooded with unlight and fitted with the late t

s — s so pecially con tructed machinery, that none of the ingredient s nor the powder itself ever comes in contact

m s s ul with the hu an hand . Thi perfect protection ho d

be demanded in every food product . The machinery in such a building consists of tightly enclo sed elevators and conveyors so constructed that the powder i s com

l el p et y protected from moi sture and contamination .

s s s Large , almo t airtight bin are u ed for temporary

s s torage of the ingredient , which empty directly into

s s s s s . pecial container tanding on modern , accurate cale A single container i s u sed for each ingredient and no

s T s other ubstance ever enters it . he e are emptied by

s s s so gravity into the mixer through fine creen , that

any lump s are removed . These tightly clo sed mixers contain many flights of conveyors working in diff erent

e s so s . dir ction , that all the ingredient are perfectly mixed From the mixer the powder pa sses by gravity into screw

s filli n a n d conveyor , which carry it to the automatic g

s u s weighing machine ( a f rther anitary protection ) , i s where it s weighed into the can . There then remain the labeling of the cans and the boxing and packing to

make it ready for Shipment . The modern manufacturer of baking powder pays strict attention to the health and

hygiene of hi s employes . They are clothed in white

uni form s and requi red to keep scrupul ou sly clean . D omes tic Scien ce Text B o ok P age 31

THE USE OF BAKING POWDER

HE u se of baking powder ha s become very general

throughou t the United States . The Memorial of the American Baking Powder Association presented in Congress in 1 900 shows that at that time there wa s produced annually baking powders of the diff erent s a s s type , follow

To n s u s d r a n n u m M c on c ern s e p e fg . Alum 5 4 4 a lum a n d a lum- ph o s ph a te a o f ta ta 1 0 Cr e m r r . Ph os ph ate 30 0 1

The directions for the u se of baking powder I n general

s call for two heaping teaspoon ful to a quart of flour .

s i s ss s s Thi amount unnece ary with the tronger powder , s s i and make a poorer in tead of a better biscu t . The housewife will obtain better re sult s if sh e u ses the s maller p rop orti on ca lled f or i n the di recti ons gi ven by

the man u a ctu rer s s f . With the tronger baking powder one heaping tea spoonful to a quart of flour i s a great suff 0 u e iciency . T s more than directed mea ns to intro duce an unnecessary amount of the re sidues in the s fini hed food . H ow T o MEASURE

L WA YS mea sure the baking powder by the level

s l e i tea poonfu . Scrap the straight edge of a kn fe

ss s a ss si s acro the poon , keeping the bl de pre ed to the de of the bowl . In this way you will always get the same un amo t . Pa ge 32 D omes tic Scien ce Text B o ok

A r o un di n g te a sp o o n ful 2 l e v e l te a s p o o n s ful . n A h ea pi n g te a s p o o n ful 4 l e v e l te a s p oo s ful .

One cannot expect to get the same result each time h s e s ss sh e i s u . cook , unle acc rate

CARE OF BAKING POWDER

A K I N G P owder s hou ld alwa s b e k e t i n a dr y p y,

cool lace s s s p . We have een in the tudy of oda that heat alone will cause thi s ingredient to lo se a portion

i ts a s i s ss s of g ; hence , it e ential that the fini hed powder

s ha s s hould be kept in a cool place . It s al o been een that moisture from any source will bring a bout the

s h i s reaction between the oda and acid , w ich it de s s ired should take place onl y in the dough . The e pre cautions i n storage should be taken even b efore the can i s n e op e d .

The cans us ed for baki ng powder are not hermet

i ca ll s s y ealed , and moi ture from the air will gradually i s Al l w s s work t way into them . baking po der will poil s s r if ubj ected to moi st condi tions of storage . The ab u d claim of some manufacturers that their goods will not s poil i s an insul t to the intelligence of the consumer . If moisture will not spoil the baking powder when it

i s s ll b a k n in the can , moi ture wi not activate the g pow der ( set free the carbon dioxid ) when water or milk i s added to the dough . If a manufacturer truthfully

s s hi s i s repre ent that bak ng powder will not poil , then i s i s he s elling something that useless . D o mes tic Scien ce Text B ook Pa ge 33

SELF - R I S I N G FLOUR

ELF - RI SING flOu r i s nothing more than a mixture % % s s a f flour and alt with oda and an cid ingredient ,

s s s a s s or in other word , with ingredient uch are u ed T i s i s s in making a baking powder . h mixing almo t done without any chemical control of the purity or strength of the ingredients or of the proportioni ng of % % n s the i gredient s . The soda and acid are purcha ed

s . of the manufacturer , with a formula for mixing them

i s The formula never changed , no matter how much the purity or strength of the ingredients may vary . Such a product subj ects the user thereof to every i n con ven i en ce and di sappointments a s to flavor and color in the

s s a s l s u se fini hed food, uch wou d re ult from the of the s cheape t baking powder , manufactured without chem

a s ical control . Ina smuch exce ssive quantities of the s o s i s oda and acid are frequently added , the h u ewife a lso preparing food containing excessi ve amounts of

h - s s e s s s s . re idue , when u e elf ri ing flour

Becaus e of the large amount of water contained in

t s s flour , and the lack of protec ion from atmo pheric moi

u se s a s s ture through the of cloth bag container , the keeping qualities of the self- ri sing mixture are seriously impaired . ’ H a rri son s App a r a tus D omes tic Scien ce Text B o ok Page 35

CHA PTER V THE DETERMINATIO N OF AVAILAB LE CARB ON DIO% ID

J ha s i s R . BEN AMIN HARRI SON dev ed the followi ng rapid volumetric method for this deter m :% ination ( See cut . ) In determining the percentage of available carbon k - s dioxid in a ba ing powder, one half gram of the ample i s weighed into the small fla sk which i s then put in i place on the apparatus . The stopcock s now turned so a s s i to connect the fla k with the eud ometer , and the ga ses put under atmospheric pressure by bringing the satu rated salt solution in the leveling bulb even with

s he i the olution in the eudiometer . T stopcock s now turned so a s to connect With the tu be leading i nto the s s i air , and the ga e in the eudiometer dr ven out by rai s i ing the leveling bulb . The stopcock s tu rned again so a s s a n d i to connect the fla k eud ometer, and the level

l s ing bu b lowered to the table , giving a light vacuum in the fla sk .

% s s s Two cubic centimeter of previou ly boiled , di tilled water are now run into the fla sk from the small grad u a ted a burette , and the apparatu s sh ken or rotated so a s to mix the water thoroughly with the powder . Heat

% Proc ee din gs o f th e S e v en te en th An n u a l C o n ve n tion o f th e A s s oc a t on o f me c a n a F oo a n d Off a s 1 1 c 9 3 1 8. i i A ri D iry d Drug i i l , , p . 5 D omes tic Scien ce Text B o ok i s then gently applied to the fla sk until the water ju st

s reache the boiling point . Care must be taken here not to char the powder or boil o ff the water . The whole

s i s apparatu allowed to cool to room temperature , the ga s in the fla sk and eudiometer brought under atmo s ph eri c conditions by rai sing the solution in the leveling l i bu b and ts volume read . The temperature and baro

ss s metric pre ure are al o taken .

We now have a volume which represents the ga s from the baki ng powder plus two cubic centimeters from

ha s s u the water added . Experiment hown that the eq iv alen t of one cubic centimeter of carbon dioxid i s retained

s s so by the water and powder in the mall fla k , if we subtract one cubic centimeter from the observed reading we have the available ga s equivalent of the sample taken . ° The corrected volume of the ga s i s reduced to 0 C . a n d 60 s s 7 mm . pre ure , and the number of cubic centi meters found multiplied by the weight o f one cubic centimeter of carbon dioxid , giving the weight of carbon

s i s five dioxid in the ample . Th weight , if divided by

s s tenth and multiplied by one hundred , give the per centage of available carbon dioxid in the sample .

J ou rn a l o the A meri can Chemi cal S oci et In the f y, 3 1 1 909 23 i s Vol . , February , , on page 7 , a table by

Prof . S . W . Parr , giving the weight of one cubic centi meter o f carbon dioxid at various temperatures and %

ss s s s s cul . pre ure , which ave con iderable cal ation

D omes tic Scien ce Text B ook

Mo difie d Kn o rr App a r atus D omes tic Scien ce Text B ook Page 39

Nearly fill the tube B with recently boiled di stilled % % s s water and place the tube C in po ition . Then tart the a spirator at such a rate that the air pa sses through the Liebig bulbs at about the rate of 2 bubbles per sec % % ond . Open the stopcock of the funnel B and allow

s s the water to run lowly into the fla k , care being taken

a s s a so a s . that the evolution of g h ll be ; gradual not to materially increa s e the current through the Liebig bulb .

has i After all the water been introduced, cont nue the a spiration and gradually heat the contents of the %

s s . fla k to boiling, the cock in tube B being clo ed Con

a i tinne the boiling for few m nutes . After the water % % ha s b e u n ' to s i n g conden e D , remove the flame, open % % the valve in tube B and allow the apparatu s to cool while continuing the a spiration . Air should be drawn through the apparatus for a considera ble time I n order to completely remove all the carbon dioxid from fla sk % % h e a s A . T whole oper tion houl d take at lea st two % % % % s hours . Tube F and H are then removed from s the apparatu and weighed . The total increa se in weight i s due to the carbon dioxid set free from the baking powder . Page 40 D omes tic Scien ce Text B ook

CHA PTER VI CO ST OF BAKING POWDER

HE co st of any material u sed for a piece of work must b e figured on the cost of that material for a single unit of the work to be done .

So accou nt must be taken in the case of baking pow

s u s der , both of the co t per po nd of the powder it elf and the amount of work it will do . The price per pound 1 s n varie s from 0 cent to 5 0 cents . The amou t of work each powder will do ca n be compared after a determina n a a s s tion of the amou t of avail ble g , or after cientific i ss s . s s r comparative baking Neither of the e nece a y, however . We may take it for granted that the manu factu rer in giving directions for the u se of hi s powder ha s ta ken the strength into consideration in stating what l s amount of baking powder shou d be u ed . The dirce tions uni formly give the amoun t to be used to leaven

n u si e ou r o e q art of ft d fl . The amount of baking powder to be used a s stated on the labels varie s from one heap s l s s ing tea poonfu , or two rounded tea poonful , to two

s u se heaping tea spoonsful . Some manufacturer the % % % term rounded tea spoonful and others heaping tea % Ome s s spoonful . can alway compare the e by remem bering that

a o n 2 lev el tea s p o o n s ful 1 r o un d e d te s p o ful .

z a n a n 4 l ev e l tea s p oo n s ful 1 h e pi g te s p oo ful . D omes tic Scien ce Text B ook

An ex a mple of the diff erence in co st of baking pow der i s the followi ng

s s 5 0 s A . ell baking powder at cent per pound and di rects that you u se 2 heaping tea spoonsful to the quart

of flour .

% s s 2 5 s B . ell baking powder at cent per pound and directs that you u se 2 rounded tea spoonsful to the quart

of flour .

What does i t co st to leaven a quart of flour with A ’ % . S powder a s compared with that of

n — a A swer Four times s much .

— CA U TI ON Never u se more baking powder than rec

ommen ded i by the manufacturer . By follow ng dirce

s s ul s tion you will get the be t res t .

BAKING POWDER A NE CE S SITY

N conclusion it should be stated that baking powder h a s done much to lighten and decrea se the hours of

s a labor of the hou ewife . It h s made pos sible the ea sy and rapid production of many new , dainty and nutri s s tiou food . The be st powder may be purchased at a moderate price and the whole somene ss of the food prepared therefrom need not be questioned . That it i s a convenience that cannot be di spensed with i s appre ci ated s s u se it s mo t by tho e who mo t intelligently . Page 4 2 D omes tic Scien ce Text B ook

% UESTI ONS

a e two co mon a n n a n ts N m m l e v e i g ge . ? Wha t i s yea st Wh a t i s ba kin g p owder ? Wha t i s th e a ctive lea v en in g a gen t pro duc e d by b oth y ea st a n d b aki n g pow de r ?

a N a m e three di s a dv a n ta ges i n th e us e Of ye st.

n N a me thre e a dva n ta ge s i n th e u s e o f b aki g p owde r . ? Wh at a re th e n a tura l s o urc es Of c a rbo n dio xid ga s ? Wh at i s s od a ? H ow i s i t m a de ? Wh a t h a pp en s whe n s o d a i s h e a te d ? Why i s i ts u se a lo n e u n s a tis fa cto ry a s a le a v en in g a ge n t Why i s th e u s e o f a mmon ium c a rbo n a te un s a ti s f a cto ry a s a ? le a v en i n g a gen t Wha t i s th e purp os e o f ma gn es ium c a rbo n a te i n ch ea p b akin g ? p owde r s f o r Wh at s ub sta n ce with s o da i s n ece s s a ry i n b a kin g p owd e r ? the pr o duc tion o f c a rbo n dio xid ? Wh at two con diti o n s mus t th e ac id a n d a lk a li fulfill — f ta ta N a m e a n a c id commo n ly fo un d i n s o ca lled c r e a m o r r

b a kin g p owde r .

N am e two a c id s alts i n b a kin g p owd e r .

i s n e t e N a me a s a lt whic h a c ts a s a n ac id to s od a b u t whi c h i h r

a n a c id n o r a n a c id s a lt.

i n a n Wh a t s ub s ta n c e s o th e r th an a cid a n d sod a a re u s e d b ki g p owder ? ? Wh a t i s th e s our ce o f ta rta ric ac id ? H ow i s i t purifie d ? H ow i s c r ea m o f ta rta r obta in e d te ? Wh a t a re the s ou rc e s Of c a lc ium a c id ph os ph a a te ? Wh a t i s th e proc e s s Of m a kin g bo n e ph o s ph ? t oc os ate Why i s bo n e ph o s pha te pr efer a ble o r k ph ph D omes tic Scien ce Text B ook Pa ge 4 3

Wha t a dv a n ta ge h a s gra n ul a r ph os ph a te ov e r p owder e d ph osph a te ? ? I n wh a t p o wde r i s th e ph o s ph a te o f th e gr a n ula r typ e ? Wh a t i s a lum — ? Wh at i s th e s o c a lle d a lum o f b a kin g p owd e r ? Wh a t i s th e di ff er en c e b etwe en th e s e two % Why i s th e l a tte r c a ll e d a lum ? H ow i s i t m a d e ? Wha t thr e e purp os e s doe s sta rc h s e rv e i n b a kin g p o wde r ? Wh a t p er c en t o f ga s do goo d b a ki n g p owde r s pr odu c e Wh a t a re th e mo st wid e ly kn own b a kin g po wd e rs th a t c on ta i n ? white o f e gg ? Wh at i s dri e d white o f e gg ? D oe s i t i n c r e a s e th e e ffici e n c y o f b a kin g p o wde r

s o to a t e ten t ? If , wh x ? H ow mu c h e gg a lbume n i s gen e r a lly u s e d i n b a kin g p owd er ? Wh a t othe r purp o s e doe s e gg a lbum en s erv e i n b a kin g p owd e r

e s c th a t - a s D rib e e w e r gl s s te t . To wh at u s e i s this te s t p u t ? Wh a t c omp a n y us es thi s te st mo st i n te s tin g i ts good s on th e ’ gr oc er s s h elv es . Wh a t mu s t b e pr es en t i n b a ki n g p o wd e r to m a k e th e w a te r ? gl as s te st Wh at c on stitu tes th e di ff e r en ce betwe e n th e cl a s s es o f b a kin g ? p owder Wh a t four ite ms sh ould b e c on s ide r e d i n th e ch o ic e o f a n a cid ? in gredi en t Why sh ould c h emi c a lly equiva l en t a m o un ts o f a c id a n d a lk a li ? b e u s e d i n b akin g po wd e r Wh a t i s fo rm e d by th e a c ti o n Of ta rta ri c ac id o n s o d a ? ? Wh a t i s fo rme d by th e a cti o n Of cr e a m Of ta r ta r on s od a Wh a t i s fo rm e d fr om th e a cti on o f c a l c ium a c id ph o sph a te on so da ? ? Wh at i s form e d by th e a ction o f a lum on s od a Pa ge 4 4 D omes tic Scien ce Text B o o%e

If th e di ff e r e n t s ub sta n ce s b e mix e d with s o da i n pro p e r p ro

o t o n s c t e o c e th e e a s t a o n t p r i , whi h mix ur will pr du l m u ? o f ga s ? H ow muc h ? H ow mu c h ga s will th e mixtur e o f a lum a n d s o d a pr o duc e H ow muc h ga s will th e mixtur e o f c a lc ium a c id ph os ph a te a n d ? s o d a produce Wh a t i s th e purp o s e o f s ta rc h i n b a ki n g p o wde r i n r el a tion ? to th e a m o u n t o f ga s ? Wh a t b a ki n g p o wd e r c o n ta i n s n o s ta r c h Wh a t c l a s s o f b a ki n g p o wde r s le a v e th e gre a te s t a mo u n t o f

t on a s ? a o s c o s Obj e c i ble r e idu e N m e f ur u h p wde r .

% % N a me two b a ki n g p o wde r s h a vi n g o n ly a lum a s a n a cid

n i n gr edi e t .

% % I s a lum pre s e n t i n fo o d s pr e p a r e d fr o m a lum b akin g po wde r ? % ? D O a lum b a ki n g po wd e rs in j ur e dige s tio n Wh a t i s th e fi n a l d e c i s io n o f th e R ems e n B o a rd a s to th e h a rm % ? ful n e s s o f a lum b a ki n g p o wd e r Wha t i s th e n a tur e o f th e r e s idu e fro m e ve rv b a ki n g p o wd e r ? wh e n ta ken i n v e ry l a rge q u a n titi e s ? Wh a t r es idu e i s l e ft fro m c r e a m o f ta rta r b a ki n g p o wd e r s ? Wha t r e s idu e i s l e ft fro m ph o s ph a te b a kin g p owd e r % ? Wh at r e s idu e i s l e ft fr o m a lum ba ki n g p owd e r ? Wha t b a kin g p owd e r i s mo s t li a bl e to pro duc e c a th a rs i s ? Whic h th en i s th e le a st de s ir a bl e fro m a h e a lth s ta n dp o i n t I s th e c ry a ga i n st a lum i n b a ki n g p owd e r s b a s e d o n p rej u ? dice or fa ct ? Wh a t i s th e e ffec t Of ta rt ra te s o n th e kidn e ys ? Wh a t i s th e e ffe ct o n o th e r b a kin g p owde r r es idue s Why a re th e r e n o t m o re s tra ight ph o s ph a te b a kin g p o wde r s o n th e m a rk e t ?

Pa ge 4 6 D omes tic Scien ce Text B o ok

A NSWERS

1 . Ye as t a n d a n o b ki g p wde r .

2 . Y eas t i s a micros copic pla n t whic h i n t he le a v en i n g proc e s s

e a s s a s n to c a on o a s a n d a c o o br k up ug r i rb di xid g l h l . B a ki n g p owde r i s a mixtur e o f s ubs ta n c e s whi c h pr oduc e c a r

b on o a s c e i c a a ct on di xid g by h m l i .

4 . a o n o a C rb di xid g s . ( a ) Th e differ en t fe rm e n ta ti o n s r e s ulti n g fr o m ye a st produc e

f e e n t a n d s o t o on a a di f r m e im es bj ecti ble fl vo r s . ( b) I t ta k e s s ev e r a l ho urs f o r fe rmen ta tio n to ta k e pl a c e b e fo r e

th e o c a n b u t i n th o n d ugh e p e v e . ( 0 ) Ye as t doe s n o t ac t r e a dily i n th e pr es en c e Of la rge qu a n

t s a t e tte or e s . i i Of bu r , l rd gg

a t a oo a k n o e th e ac t on i s a a s th e s a e ( ) Wi h g d b i g p wd r i lw y m ,

a n o th fla o a r a a s h s a d th ere f r e e v r s e lw y t e me .

Th e a s i s en Off at on c e on th e a t o n o f a te or ( b) g giv ddi i w r ,

n i a i n th e ov e ; the r e s n o del y .

0 Th e a ct on ta es a ce e a i n th e es en ce tte ( ) i k pl r dily pr Of bu r ,

a r s l rd o e gg .

a o n o occ s i n n a t e co n e t eta s a s ca r C rb di xid ur ur mbi d wi h m l , I b o n a te s s c a s c a l ma e a n d esto n e . t i s s et , u h h k, rbl lim

a n o a fre e fr o m the s e by m e s f cids .

o a i s s a e a t s o r coo n s o a s o et e s c a l e th e a k al S d l r u ki g d , m im l d l i

I t i s c c a n o n as s o Of b a ki n g p owde r . h e mi lly k w dium

— n a b i c a rbo te . S o d a i s m a de fr o m c o mmon s a lt by th e ac tio n o f a c id a m

n a mo ni um c a rbo te .

1 0 On ea t n s o a e a s n Off c a on o a s a n d . h i g, d br k up , givi g rb di xid g

a a on a te lea vin g n orm l s odium c rb .

1 1 o a s o i c a o n a te i s e t i n th e oo . I t o c e s a n . N rm l d um rb l f f d pr du

a i n th oo a n d co o s i t ow obj e cti o n a ble fl v o r e f d l r yell .

m on c a on ate e a e s t a c e s o f a o n a a s i n th e oo . 1 2 . Am ium rb l v r mm i g f d

M a n s c a on a te i s s e a s a e e ca s e i ts e tre e 1 3 . g e ium rb u d fill r b u Of x m

Th e e a t o u e s c o e ten light w eight . gr v l m Of u h p wd r Of ome D s tic Scien ce Text B ook Page 47

a e s th e c a s e t n h i m k pur h r hi k s e s gettin g mo re ba ki n g o e p wd r .

1 4 A n a c - . or a n a c a ct n s a t to e e a s e th e c a o n o a id id i g l r l rb di xid g s . 1 h 5 . T e a c id a n d a lka li s h o uld b e dry s ubs ta n c e s a n d di s s o lv e

e a i n a r dily w te r .

a ta c a c T r ri id .

1 7 . a c a c os a te a n d c ea o f ta a C l ium id ph ph r m rt r .

1 8. o a n s a te s o et a a es c e . S dium lumi um ulph , m im ll d lum

1 9 . o n s ta c a n d t o C r r h whi e f e gg .

2 0 . a t a c a c i s a o h n n e a o t e s e e t o a ts . T r ri id m d fr m rg l, dim fr m wi e v

2 1 . I t i s e t e a ti n t c a a n d ca c c o e a n d purifi d by r g wi h h lk l ium hl rid ,

te n th s t n Th fil ri g e r e ul i g mixtur e o f th e c a lcium s a lt . e

c a c ta t a te i s ss o e i n s c a c a te c l ium r r di lv d ulphuri id, f r whi h th e s oluti on i s filte re d a n d th e ta rta ric a cid a llow e d to

s al cry t liz e .

2 2 . ea o f ta ta i s a s o ta n e o a o th e s o c e o f Cr m r r l Ob i d fr m rg l, ur

ta ta c a c Th c e i c a t e a t en t o f t i s o e e r ri id . e h m l r m h , h w v r ,

f s o t at ta ta c a di fer fr m h Of r ri c id .

2 a os a i o ta n o th on s o f a t 3 . C lcium ph ph te s b i e d fr m e b e h e l hy

at a n d o o n a a c tle s metimes fr m tur l roc k .

2 4 Th e on e s a re n e a n d t en t ea te t s ul i c a c . . b bur d h r d wi h phur id

The s o t on i s e t a t on c s ta e a n d e . lu i purifi d by fil r i , ry lliz d dri d

2 P os a t o on e i s e e a e to t at o oc ec a se 5 . h ph e fr m b pr f r bl h fr m r k b u

i t oes n o t c on ta n th e a t es fl o e s d i h rmful impuri i , u rid ,

n i n pres e t r oc k .

2 an a os a a es a a n o e c e e 6 . Gr ul r ph ph te m k b ki g p wd r whi h will k p

a o h o o a b etter th a n th at m de fr m t e p wd er e d ph s ph te .

a i n s Gra n ul a r phos ph te s m or e e xp e ive .

2 I n a et a n o e . 7 . C lum B ki g P wd r

i o a s s a n s a te t a te o f s a 2 8. Alum s p t ium lumi um ulph wi h w r c ry t l

li z ati on .

2 Th so - c a e a i s a t e o f s o s a te a n d 9 . e ll d lum mix ur dium ulph

a t n o a t o f s ta at on a lumi n u m s ulph te wi h w er cry lliz i . Pa ge 4 8 D omes tic Scien ce Text B ook

30 . c o n ta n s ota s s a n d a te c s ta a t on I t i s Alum i p ium w r Of ry lliz i .

% s a s a n Th o— a a a n u e d m e dic i e . e s c lle d lum Of b ki g p owde r con ta in s n e ith e r p o ta s s ium n o r w a te r Of c rys ta l

li z ati on a n h a n n d s o me dic i a l u s e .

3 1 Th e a tte i s a e a a s s o ood o s o n s . l r c ll d lum b e c u e m e f c mmis i e r th o ught thi s wo rd b e tte r s h owe d th e gen e r a l c h a ra cte r

i i f th a n t h st cs o e s ubs t c e o t e public .

3 2 I t i s a e n s o t o n s o f s o s a a n a . m d by mixi g lu i dium ulph te d lumi

n u m s a te c o n c en t a t n th e i t e a n d s n the ulph , r i g m x ur fu i g

s l n a r e u ti g m s s .

ta n 3 3 . S r c h s erv es thre e purp os e s i n b aki g p owd

a T a a h n h a n a ( ) o s e p r te t e s o d a a d t e a c id me ch ic lly . ( b) To a b so rb w a te r fr o m th e a i r a n d pr e v en t dete rio r a ti on

o f th e a n o e b ki g p wd r . ( c ) To dilute th e b a ki n g p o wd e r to a s tr en gth c o n v e n ie n t

o o a s n f o r purp o s e s o f h u s e h ld me ur em e t.

G oo a n o s o c e o 1 2 to 1 5 a a a e a s . 3 4 . d b ki g p wd e r pr du fr m 70 70 v il bl g

3 5 a e t a n d e sc en t a n o e s . . C lum Cr B ki g P wd r

’ f i s th t o f s n s s e t o e e e e e . 3 6 . Dri d whi e gg dri d whi fr e h h e gg

3 I t oe s a te a l nc e a s e th e effi c e n c th e a n o e . 7 . d m ri l y i r i y Of b ki g p wd r

F n s i n s o n o . 3 8. r om 2 % to 3 wh e u e d tr g p wde r

a n o e s en a co n ta n o f 39 . B ki g p wd r g er lly i

4 0 E a en n s e s a e a n s e st at n th e s t e n t o f . gg lbum fur i h m Of im i g r g h

a n o th e b ki g p wd e r .

- 4 1 . a e a n o n a n n a s s o n on e a n t o r i n T k rdi ry dri ki g gl h ldi g h lf pi ,

ot e o s th e a n t t t a t i s s a n o n i n th e h r w rd , qu i y h u u lly k w

% a t i s n e s t s h o u s e h old a s o n e c upful . All th e d e d i hi

e t a s s c s t b e a n o n a te a s o o n mp y gl , whi h mu dry, rdi ry p a n d a littl e w a te r o f th e o rdi n a ry r o o m te mp e r a tur e ( n ot i c e wa te r n o r hot w a ter) ; pl a c e two le v e l te a s p oo n s ful o f

th e o e i n th e a s s to c a dd th e s a e a n p wd r dry gl , whi h m qu

t t two te a s oon s o f a te c s t a f or i y ( p ful) w r , qui kly ; ir r pidly

a o e n t e c o n t n five st o n en o to t o m m ( whil u i g ) , j u l g ugh h r o ughly m o i s te n th e p owd e r ; r em o v e th e s p oon a n d w a tc h D o mes tic Scien ce Text B o o le Pa ge 40

th t o h e e s e . t th a ct on o f t e o mix ur ri N e e i p wder .

’ Thi s te s t i s u s e d to in s ur e th e fre sh n e s s o f th e groc e r s s tock

a n d o t t h o n t o a t oo s a r te cte pr e c t e c s ume r . D e eri r e d g d e de d by thi s te st a n d r epl a c e d with fr es h by th e m a n ufa ctur er s

c a fr e e Of h rge .

a n o O Th e C a lumet B ki g P wde r C .

a n a White o f e gg mu s t b e pre se n t b e fo r e th e tes t c b e m de . % Th e di ffe r e n c e be tw e en b a ki n g p o wd e r s i s i n th e a c id o r

% a c ids u s e d to r e l e a s e th e c a rb on di oxid fro m th e s oda

a n d i n h o t o n s th a t e pr p o r i Of e s me . Th e fo ur ite ms to b e c o n s ide r e d i n th e s e l e ctio n o f a n a c id

f o r a a n o e a re th e e a t n e s s o f th e e s e s b ki g p wd r h l hful r idu ,

th e a o n t o f a s i t e e a s e th e e e n a t e s m u g will r l , k pi g qu li i Of

f n th e r e s ulti n g b a ki n g p o wde r a n d th e s p ee d o a ctio . Ch emi c a lly e quiv a le n t a m o u n ts o f a c id a n d a lk a li s h o uld b e u s e d i n b a ki n g p o wde r b e c a u s e a n e xc e s s o f a c id le a v e s th a t mu c h a c id u n c h a n ge d i n th e foo d a n d a n e xc e ss o f s o d a c a u s e s a n a lka li n e fla v o r a n d a y ello w c olo r i n th e

o o f d s .

o ta t a te c a o n o a s an d a te . S dium r r , rb di xid g w r

R oc e e s a ts c a o n o a s a n d a te . h ll l , rb di xid g w r

a c o s a te s od a c os a te c a o n o a s C l ium ph ph , ium id ph ph , rb di xid g

a n d w a te r .

d s a a n d c a on o a s n ate s o te . Alumi um hydr , ium ulph , rb di xid g

h a a o n t f s Cr e a m o f ta rta r a n d s o da s e ts fr e e t e l e st m u o ga .

. Sta rc h i s th e n a dd e d to b a ki n g p owd e r to r e du c e th e a moun t Of

t ta too c a s b e a s en o ff . o t s c o g giv Wi h u r h , mu h g w uld % f a u a n d o s a te o s ev olv e d i n th e c as e o l m ph ph p wde r .

’ n s Shi lli g . Cr e a m o f ta rta r b a ki n g p owd e r l e a v e s th e l a rge st a mo un t o f obj ection a bl e r e s idu e s ; 7 R oc h elle s a lts wh en n o Page 50 D omes tic Scien ce Text B ook

sta rc h i s pres en t ; R oc h elle s a lts i s le ft fro m a

’ ’

o e o c n 1 2 as . n s R o a ce s p wd r pr du i g 70 Of g Shilli g , y l, Pri

a n d e e an a n o s Cl v l d B ki g P wder .

B on B on a n d Goo L c d u k .

N O .

N O .

Alum b akin g p o wd e r s a re n o m o r e h a rmf u l th a n a n y othe r

a n o e s b ki g p wd r .

s a n a t a A li e c h rtic .

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as well .

o o s a te a i c a t a t c . S dium ph ph , m ld h r i

od s ate a i c a t a t c . S ium ulph , m ld h r i Cream Of ta rta r o r ta rta ric a c id b a kin g po wd e rs a re twic e

a o a a a n a n s likely to pr duc e c th rs i s as y oth e r b ki g p owde r .

r a r Crea m o f ta rta r o ta rt ic acid p owders . % % a Th e c ry a ga in st a lum i s b se d on prej udice .

r n T a rt a tes produce eph riti s . Th e res idu es fr om oth e r b a kin g p owde rs h a ve b een d ecl a r e d

to b n on n ous e i j uri . B ec a u se str a ight ph os ph a te b a ki n g p owde r s kee p o n ly f o r

o a s h rt time .

o a n o Rumf rd B ki g P wde r .

M o s t e o th a i r o r o a n o t e so c e o r e ces s e i ur fr m e fr m y h r ur , x iv

a h e t.

a The b a ki n g p owde rs con ta in i n g a lum kee p th e b es t o f ll . The di ffe ren ce i n th e s olubility of th e a c id c on stituen ts i n

a w ter . Str a ight ph os ph a te a n d c r e a m o f ta rta r p owde r s giv e Off the ir

a s c t e e o e a re a e to c a s e a en s c ts g qui kly, h r f r li bl u f ll bi ui

a t if th e ov en i s n ot at th e Opti n i mu m temp e r ur e . ’

e e a n Ro a a n d c e s . Cl v l d, y l Pri ’ n Shilli gs . Str a ight a lum b akin g p owde r giv es o ff pr a cti ca lly n o ga s i n th e D omes tic Scien ce Text B oo%e

c o es t n i n s a ea a n d oo e a en e sc ts ld r ul i g m ll, h vy p rly l v d bi ui

a ce i n too h ot a n o n if pl d v e . Alum - phos ph a te i s the b est a n d most common typ e Of c om

n a on o bi ti p wders .

a t a n o C lum e B ki g P wde r . % Th e b est a lum -phosph a te powd ers give o ff th e prop e r a moun t o f gas i n th e c old with s uffici en tly l a rge a mo un t . o f a t on a a s n a c i n th en e e e ddi i l g whe pl e d e ov . Th y k p

s t a n b e d produce b ette r res ults i n cookin g .

To n s e a e ec t o ct a a s o f th e s a e s t en t i ur p rf pr du , lw y m r g h ,

n e t e a c n or a a n e a n d a o e a ll to n s e i ts t . i h r id lk li , b v i ur puri y Wet sta rc h i n b akin g p owde r wo uld c aus e i ts immedi a te s o a p il ge .

a n o e i s s e i n th e e a a t on o f oo s a n d t e e B ki g P wd r u d pr p r i f d , h r fo re i ts m a n ufa ctur e s h ould b e c a rri e d on u n d er th e

st t st s a n ta on on s ri c e i ry c diti .

% - os at o e a th s u s Alum ph ph e p wd rs h ve e wide t e . A stra ight kn ife bl a de m ov e d ov e r th e sp oon fill e d with

o e ee n th e a e es s e to th e s e s o f th e p wd r, k pi g bl d pr d id

o e a es a e e te a s oon . b wl, l v l v l p ful Two lev el tea sp oo n s ful a re equiv a len t to a r o un din g tea sp oon

ful . Four l evel te a s p oo n s ful a re e quiv a l en t to a h ea pin g tea s p oo n

ful .

n M s a n o e s o be e t i a cool dr a ce . o t e B ki g p wd r h uld k p , y pl i ur

s o th e o an d ea t eco os e th e so a . will p il p wde r, h d mp d B a kin g p owder will ev en tua lly sp o il b eca us e th e c an s a re n ot

met cal s ea e a n d o st e en ters o th a i r he r i ly l d m i ur fr m e . On e s ho uld a lw a ys follow th e dir ection s giv en by th e m a n u

ac tu rers s n n o o e t a n i s eco men e f or ff e en t f , u i g m r h r m d d , di r

a n o a r o f ff n st n s b ki g p wders e di er e t r e gth . B akin g p owder h a s lighten e d a n d decrea se d th e l a bor Of th e

I t h as ma os s th ea s an d a ro h ou sewife . de p ibl e e y r pid p

n a o duction of da i ty an d h e lthful f ods . P HO TO G R A P H I C R E P R O D UC T IO N O F B UL L E T I N N O 1 0 3 UN IT E D S TA T E S D E P A R TME N T O F' A G R IC UL T UR E

B U L L E T I N O F T H E

N o . 1 03

on ib i on f om the Refe ee Boa d of ons i n Sc ien ific Ex erts Ire C tr ut r r r C ult g t p .

Hemm ai man . A ril 29 19 14. . Ch r p .

L P P ( PROFESS IONA A ER. )

ALUM IN FOODS .

%PL T RY S T T M T E ANA O A E EN .

A rep ort on th e in fluen ce of alumin um compoun d s on th e nutrition an d heal th of man h as b een submitted by th e R eferee B o ard of Con sulti n c en t E e ts i n an s e to es t ons u t to i t g S i ific xp r . w r qu i p by th e Th e o t of th e o a ts e si n e a e a t en t. e e c e e d p r m r p r b rd i lf, g d by h m mb r, i s e b u t i t is acco an e t ree e a o a te e o ts n bri f , mp i d by h l b r r p r givi g the results Of three s ets of ex tensive exp erimen ts on human subj ects con u te i n e en en t t ree e e s of th e oa T d c d d p d ly by h m mb r b rd . o get ’ th e o a s con c s on s e o e th e c a t t s t e i t i s cons e e b rd lu i b f r publi hi im , id r d a s a e to i s i ts fin n s b u t to o t the e te n s e e o ts dvi bl publ h di g , mi x iv r p r f th e t ree e e en te s i n on t ei fin a con c s on o s . h xp rim r , giv g ly h r l lu i

E T S BM T T TO R F R B %U S ION S U I ED E E EE OARD .

The questions submitted to th e b oard were as follows

1 DO a minu m com o n s en sed i n foo s a ffec i n ri o s th n . e lu p u d , wh u d , t j u u ly u tri ti v e val u e of su ch food s or ren d e r th em IDJUH OUS to h eal th? oes a food to i c a mi n m com o n s a e een a e con a n an ad 2 . D wh h lu u p u d h v b dd d t i y d ed poisono s or o h er add ed d el eterio s ingred i en whi ch may rend er th e sa i d food u t u t . i nj uri ou s to h ealth ? ( a) I n l arge q uan ti tI es ? ( b) I n small q uan tI tI es ? f mi n m com n s b e mi e or ac e i h a foo 3 . a o x is th e a or I lu u p u d d p k d w t d , qu lity st en h of sai d foo th e e ed ced o ere or I n u rIou a ff ec ed ? a I n a e r gt d r by r u , l w d , j s t ( ) l rg ? q u an ti ti es ? ( b) I n small qu an ti ti es

H RA T R OF %P R M TS U T C A C E E E I EN COND C ED .

I n o e to as e t e e o t on firs t- an n o e e th e oa rd r b h ir r p r up h d k wl dg , b rd

ns t t te three s ets of ex er en ts eac n e en en t of th e ot e s . i i u d p im , h i d p d h r n was c n e o H. On e s et of e e i ts cte . ss e l h tten en xp r m du d by Dr Ru l C i d , th e eff e c en t c c oo Ya e n e s t N ew Ha en Of Sh i ld S i ifi S h l , l U iv r i y, v ; anot e . Al on o E . a o of th e Me c a c oo of th e Uni h r by Dr z T yl r , di l S h l n n i a hi el i a an e s t Of e s an a d th e t . o n H. v r i y P ylv , P l d ph ; hird by Dr J h Lon of th e N o th es te n ni e s t Me ca c oo ca o I n g, r w r U v r i y di l S h l , Chi g .

i m is s on m for aluminlum th e me a se r i h Im m Al mi n a n fo cookin ens s and o e e en s . u u y y . t l u d g ut l t r pl t s h e Is a sa of his m Alum or so d ium alumi n um ulp at lt t etal.

M ALU IN FOODS .

‘ d ays th e qu an tity o f alum us ed Was ? grams grains ) a day for an i n th n e 1 a s h each m ; e xt 0 d y t e des e was doubl ed . Afterward s - f or 30 d ays th e b akin g powd er residue was treated s o as to wash ou t e e thi n e cep t th e co p o n s of a l n th h ro en an d v ry g. x m u d umi um wi yd g o en a n ro e th e os e a t rs t e n th e a o n t xyg ( lumi um hyd xid ) , d fi b i g m u o tai n e o 4 a ms a ns of a er man er d a b d fr m gr gr i ) lum p p y , 3 whi ch was in creas ed i n th e s ec on d 1 0 d ays to 6 grams grai ns)

an d i n th e t 1 0 a s to 1 0 a s rai n s o f a . F n a l hird d y gr m g ) lum i l y , i n a e o of 1 0 d a s th e d os e was th e s o s ate con s e p ri d y , dium ulph um d n 4 a s of a u e e us e t s c o o u n e n th e cat a c wh e gr m l m w r d , hi mp d b i g h rti % i s e n a a m a n in gredien t which l ft i bre d by lu b ki g p owd er . a o con c te e e en ts w t a s u a o f e t men o Dr . T yl r du d xp rim i h q d igh fr m o e 8 1 91 1 to Ma 1 0 1 91 2 t a n te s s on o ece e Oc t b r , , y , , wi h n i rmi i fr m D mb r 4 I n t s c as e a s o th e o de was o s 1 6 to J anu ary 1 . hi l p w r n t u ed in n s te e in a s or ss o f e a b u t was a e e in wa te . br d , dmi i r d w f r di lv d Six s ec ts too th e a n co o n s hi e th e o t e two of th e ubj k lumi um mp u d , w l h r o o l s a th e men t e s e es n ot n o n c t e e e t k mi k ug r, h m lv k wi g whi h h y w r n e e e e two o s of e e en ts in c the o e taki g. Th r w r gr up xp rim whi h wh l h e e er en ts of th e s t o to o a t. I n t i c ran s qu ad k p r xp im fir gr up , wh h Dec e 1 6 tes ts e e a e i t a a on to e 8 to e w e . from Oc b r mb r , w r m d h lum l m Th e dos e a t firs t was s uch as to give each an gram da an d was nc e as ed o t e o t u n grains ) 0 1 aluminum 9. y i r fr m im t ime til il dose aS ra ra ns of a m n m f or eac th e d a y ,w g m g i ) lu i u h n o m an ar 1 4 to a Th e s e o n o ra M 1 0 . es ts man . c d gr up fr J u y y T o i n o were m ade with the res idue fr m alum b ak g p wder ; tes ts were m n o o s a n d o al s o m ade wi th certain al u i um c mp und ( lumi um hy r xi de m b fo n i n t an d alumi num chl oride) which ay e u d he residues fro m a n o e s of e en t nds an d t s o i s ate al um b ki g p wd r diff r ki , wi h d um ulph , ' n ad a a n o s th e purga tive s al t left i bi s by lum b ki g p wder . l he ‘ small es t dos e of th e compou n ds con taining al u mi nu m gave e ach man % a a ns of a n a da l e th e a s t os e gr m gr i ) lumi um y , ,whi l rge d d o gave gr am grains ) of alumin um a ay . Th e d s e of a t e s a t s o d s at i n c t e e i s no a i n th e purg iv l ( ium ulph e) , whi h h r lum um,

1 x e a en to 2 e e eas oon s of a m a i n o er. ui a en to abo 223 Appro ima tely quiv l t %l v l t p ful lu b k g p wd Eq v l , utu

mi n m. gram ( 3 44 grains ) oi alu u

m a in o e . 3 Approx i mately eq ui val en t to 4; level teaspoon fuls oi alu b k g p wd r

x ma e e i en to o e e teas oonlul s oi a um a in o e . h ese amo n s of al m Appro i t ly qu val t f , l v l p l b k g p wd r T u t u t a o 0 44 am 6 86 ains 0 67 am 1 0 29 ai n s and ams 1 7 1 5 ra i ns ol are equiv alen t o b ut gr ( gr ) , gr ( gr ) , gr ( g ) n m alumi u . ’ ’ n So i m s ha e or Gla u oer s sa i s a s s ance e i e om th e i n e ac on of a um Editorial ote. d u ulp t lt ub t d r v d fr t r ti l W h alum a n o er and is of i se a ca ha c o me m ch se and ba kin g soda I n mak i ngbread it b ki gp wd s t lf t rti , f r rly u u d l C eam of a a a i n o e h en se i n ea by a S mi a i n e ac ion o ces a medi cmal y . r t rt r b k g p wd r , w u d br d , i l r t r t pr du h e Phos ha e a i n o e s hen se i n ma in ea cat arti c substance k nown as sodi um tartrat . p t b k g p wd r w u d k g br d m f a and os a e a i n e s h m h ha e. C ea o a h h o produce a cat arti c substance kno wn as sodiu p osp t r t rt r p p t b k gp wd r h h m a i n o ers h en s e i n an i es. ca a s s S m a to a o uce a , produce t r i , i il r t tpr d d by lu b k g p wd w u d qu t ti

5 x to a le e eas oonf oi a m a i n o e . A ppro imately equivalen t v l t p ul lu b k g p wd r

' m a i n o e . Approximately equi val ent to 3 l evel teaspoonfuls of alu b k g p wd r m a i n o e Approxi ma tely eq mvalent to 21 level teas poonfu ls oi alu b k g p wd r . % a a i n o A pproxi mately eq ui valen t to 10 level teas poonfuls of lum b k g p wder. B T 1 03 . S . D PA TM T OF G C . ULLE IN , U E R EN A RI ULTURE

1 o n was grams gr ains ) per man per day . F ll owi g thes e exp erimen ts four men took 1 gram grains ) of alumin um a day 2 or s e a a s an d t en t e oo was tes te to etect an e ach f ver l d y , h h ir bl d d d y n N o a m n was o i n aluminum th a t migh t b e pres en t i i t. lu i um f u n d o As a rt er n rec t tes t to e te m n e e t e a m n th e bl o d . fu h i di d r i wh h r lu i um w s es o b e on e man too f or five a s en o a i n o i e a r r d , k d y ugh lum um hydr x d to furnis h gram grains ) o f aluminu m a d ay an d an o ther o a a ns a da f o r fi ve a s took enou gh t give gr m gr i ) y d y . Th e men were f ed a diet of low an d kn own phos phorus con ten t an d cre en ta an a e f or os o s i n o e to etect os th e ex m lyz d ph ph ru , rd r d , if p s e s ns of a s trac t on of thi s e e en t o th e t ss es res o e ibl , ig b i l m fr m i u by rb d

m i s tes t a l e to e ons tra te es or t on of a i n . aluminu . Th f i d d m r p i lum um

L V ST G T R CONCLUS IONS OF INDIVIDUA IN E I A O S .

tten en con c es o h i s e e men ts t at' s a a Dr . Chi d lud fr m xp ri h m ll qu n t t es of a i n co o n s an d e en c o a a t e a e i i lum um mp u d , v mp r iv ly l rg an ti t es en ta en a t th e oo a e n o e ect on th e qu i , wh k d ily wi h f d , h v ff up % % en e a ea t an d n t t on of th e o . I n o t er o s as h e g r l h l h u ri i b dy h w rd , % s s u hi s con c s on s a n u co o n s en se i n oo s um p lu i , lumi m mp u d wh u d f d — as i n bre ad i n such qu an tities as were empl oyed i n ou r experi men ts do n ot aff ect in juriously th e nutritive valu e of such fo ods or n e t e i n o s to ea t s o f ar as an e en ce o ta n e in re d r h m juri u h l h , y vid b i d % n ca es o ur experimen tal work i di t . Lo n i n conc u n h is e o t cal s a tten t on to th e act t a Dr . g, l di g r p r , l i f h t i s a t e en e al s e in th e an act e of c e c alum r h r g r ly u d m uf ur cu umb r pi kl es . This is an old practice which h ad i ts origi n in th e hou s eho ld ra ther an d i s t co n i n th o s e o Th a th an i n th e factory s ill mmo e h u h ld . e h rd en ff of th e a i s e e e to e i n ee n th e s I i n g e ect lum b li v d h lp k pi g pickle . n th e factory th e cucumb ers are firs t so aked for s everal weeks i n s tron g n e t en in es a te o e n t t s ocess ei n s o e ti mes bri , h fr h w r v r igh , hi pr b g m en th e c c e s are u t i n to an a o in rep ea ted . Th u umb r p lum liqu r wh ich th e e t of a ar u s e is a o t o n e- ou t of 1 er cen t of th e e t , w igh l m d b u f r h p w igh ‘ ° Th cu ci i mb rs an d l u o are a t u o f th e cu cumb ers . e e iq r h e ed p to 1 20 ° 1 40 F . t en coo e an d a o e to s ta f or o 6 to 24 r ou . o , h l d ll w d n d fr m h rs Th en comes a b ath in fresh wa ter an d afterwards th e fi n al treat a Th e n e a ta es T t so f t men t with vin eg r . vi g r k ou me o h e alum from th e c es so t at u s a th e a - l e t in t e a o n ts to ess th an pi kl , h u lly lum f h m m u l - n two tenths of 1 per ce t. A is a s o u se i n th e e a a t on of a asc i no c e es an d lum l d pr p r i m r h h rri ,

e a s so e o t e ts . B u t th e an t t es o f a n t a t p rh p m h r frui , qu i i lumi um h might b e consumed either in pic kles or i n th e fruits referred to are s o s a l co a e t th e a n t t es ac t al cons e i n a i n m l , mp r d wi h qu i i u ly um d b k g o e s t a t th e s t of a um a n o ers ma b e ta e n to co e p wd r , h udy l b ki g p wd y k v r th e entire field .

l - ’ n h G B mote . 3 A b out o e firt oun ce of laub er s mlt. ee too ( , p t hi s co es on s to a o i mate 10 leve cess ormmn oi a m a i n o e T rr p d ppr x ly l p lu b k g p wd r . A LUM IN F OOD%

as s A , c is n ot es en t in th e oo en eaten lum u h, pr f d wh . I n th e ocess of a i n th e a an d s o a i n in pr b k g, lum d b ak g p owder bre ak u p an d eco n e n to s e e a co o n s r mbi i v r l mp u d . On e product i s th e carboni c acid as c oes th e o of e a n n e . g , h h d rk l g Th s as p as s es off l eav n w i w v i i g , i g i n th d om o e brea an alumin um c p un d an d a co mp oun d call ed s o dium s at . Dr. Lo n conc des t a t th ulph e g lu h e c athartic action of l arge res i o d s o — d es fr th e al an d a co b n at on f or ns tan ce th e res d e u m um m i i i , i u l ef t en th e a e os e of a 4 a s s h l rg d l , gr ra ns ) wa sed w um m g i , u s t b e cons de e o ec t on a e wh en admi ni s tered a B u mu i r d bj i bl d ily . t this is c a o e th e con s t on i n ac t a act ce an d a o n mu h b v ump i u l pr i , m u ts of ot a o 2 2 — alum n b ve grams grains ) a day a lib eral a ll owance do no t a ea to b e a i n an ac t c al s ens n pp r h rmful y pr i e . Si ce th e qu an f a n o o n o ns tities o lumi um c mp u ds c umed wi th o ther foo ds are i nsig ni fi an o h n c t c mp ared with t e qu a ti ties c ons ume d i n fo o ds prep ared w t a n o e th e n n s o th e s t of i h b ki g p wd r, fi di g fr m udy b aki ng powder es es s t b e h eld to co all c as s K n r idu mu ver e . eepi g i n min d th at th e alumin um compo un ds ac tu ally i n th e food when cons umed are com % arati vel n e t . Lon ec a es t at i t c an no t b p y i r , Dr g d l r h e said th at when mixe d wi th foo ds i n th e small qu an tities ac tu ally c ons idered necess a t e add a o s on o s or e ete ous s s tanc e or in ur ry , h y p i u d l ri ub , j % i ou sl a ec t th e a t of th e oo t h c t e ar s y ff qu li y f d wi h w i h h y e u ed . ’

. a o s conc s on s a ee i n e ect t t ose of hi s assoc ates Dr T yl r lu i gr ff wi h h i . % He s a s We a e h ad u n es t on a e i ences of the cat a s s y , h v , qu i bly, v d h r i % a se th e a ni s t a t on of a e os s of a i n c u d by dmi r i l rg d e b k g p owder . W t th e a e oses u se i n hi s e e men ts th e s too s are i n c e s e i h l rg d d xp ri , l r a d i n e t an d e en c th e o e ents are oos e an d co c i s a t w igh fr qu y, m v m l , li p on s s con t o i s h e % f to a tten d th e evacuati . Thi di i n t result o s odi um s ate c t o n ot an a m n co o n is a es e of ulph , whi h , h ugh lu i um mp u d , r idu a n o B u t t e a e oses of a th e alum b ki g p wd er . wi h v ry l rg d luminum o c s n o c m a so b e n o t mpou n ds ca io al dry c li ay l ed . % % % do n o e e e s on a s a s . a o t e t at i t o b e I p r lly, y Dr T yl r, b li v h w uld ea t f or an on e i n ca or ou t of cam to e on a et of h l hful y , mp p , liv up di s ts 1 do n ot e e e t a t th e e a i n es t o b a ki ng powd er bi cui . b li v h r gul r g i n o f so dium s u lpha te i n d oses of from to 5 grams ( 54 to 77 grains ) er da t th e n o a et es tin i n s t n ct oos eness of th e p y, wi h rm l di , r ul g di i l n o on i o e s i s a oc e e to b e eco m e e . e a n s t a b w l , pr dur r m d d Pr l g d dm i r tio n of s alin e c a th artics even i n sm all dos e ten d s to l eave behin d a c on ditio n of con s tip a tion ; an d i t i s certain ly th e experien ce of th e medical profess ion tha t th e practice of th e regul ar a dminis tra tion of n s a s ec t of th e es s ali n e cathartics i s n o t to b e recomme ded . Thi p qu t on i s of co s e n ot ec a to a n a i n o e b u t a es i ur p uli r lumi um b k g p wd r, ppli to all a i n o e s si nce to a ea te or ess ex ten t a s a i ne cat a t c b k g p wd r , gr r l l h r i a n s a s th e s of th e ea ct on s of all kno n b a i n o e s rem i re idue r i w k g p wd r ,

1 s o e A pproximately equ ival en t to 4} level tea poon fu ls oi alum baki n g p wd r . A p prommately equiva len t to 2} l evel teaspoon of alum baki ng powder ’ ' — - One ei eh th to one si xth ounce of Glauber s salt. M T B U ET 103 8. D P AR OF AG C T . LL IN , U E T EN RI UL URE

as demons trate d i n di rec t tes ts wi t h di fferen t ba kin g powders on human subj ects There i s no evidence in our resul ts to i n dica te th a t th e occasi o n al and o n a use of ea b s c ts or ca e e a e rdi ry br d , i ui , k pr p r d o w en s to i n e th e es o Th wi th alumi n um b aki ng p der t d jur dig ti n . e amoun t of s alin e c a th arti c tha t would b e in ges ted un d er con di ti on s of n orm al die t wou ld b e very small an d would pro vo ke no ca tharsis % of n i n or symp toms a y k d . On e o th er effec t of th e admi n is trati o n o f comp oun ds of alumi n um i s no te Dr Ta o n a e a s ti n c t ec eas e o f hos a tes i n d by yl r , m ly , di d r p ph r s n i n as e of hos h a tes i h th e urin e an d a co r e po d g incr e p p n t e s too ls . B u t' th e exten t of thi s ch ange i s too s li ght f or i t to b a re any material

meani ng or effec t.

LUS S R B CONC ION OF THE EFEREE OARD.

W t th e esu ts of t ese in e en en t e er en ts a eein so e i h r l h d p d xp im gr g w ll , the e e ee o a e e en a le to a a un an o s e o t s n e R f r B rd w r b d dr w up im u r p r , ig d all th e e ers n a e I ra emsen es en t of o ns Ho by m mb , m ly; R , pr id J h p n er t a H tt n n kins s c an sse . C i e e o ess o of U iv i y , h irm ; Ru ll h d , pr f r physio logical chemi s try in Yale Un iversity an d director of th e Shef e en t c oo o n H Lun o s o mi t c c . e s of c e s in the fi ld S i ifi S h l ; J h g, pr f r h ry N t es tern n e s t Me a o Al E o c c o on o . a o B en a r hw U iv r i y di l S h l ; z T yl r, j min Rush prof ess or of physiological chemis try in th e Uni versity of enns an a an d eo b a m t o ess o of o a at at P ylv i ; Th ld S i h , pr f r c mp r ive p h o o in Ha a n ers t l gy rv rd U iv i y . I n thei r report th e bo ard firs t d efin e th ei r unders tandi ng of th e % % te ms s a an ti t an d a e an ti t as a ed to alu r m ll qu y l rg qu y, ppli m b akin o e s as o lo s : g p wd r , f l w

% B h m small an y t e ter qu ti ty we understan d such an amou n t as may b e i ngested i n th e normal use of bi scui ts ast or ot ar d d , p y , er ti cIes leaven e wi h baki n ow er as r h t g p , t ese foo s are racti call sed i n th e ordi nar meri can famil T i h d p y u y A y . h s amount wi ll n t av ra th a n 2 milli o e ge more 5 to 75. grams to grai ns ) of al umi n um dail y for th e da s of cons m ti on su c a ti l y u p of h r c es .

% We us t n o t o e e b e o o s to th e ac t s a , h r, bl f , r . Taylor m w v ivi u D , % wh o con c te a t of t ese i n es ti at ons t a t a s e e c du d p r h v g i , h ath artic res e esu ts m th c idu r l fro e re a tion of every form of known b akin g pow der n ow co onl e T mm y mployed . h e use of cre am of tartar or tartari c aci a i n o e e a es th e l d b k p wd r l v i n a imen tary trac t a residue of tartrates i c exhi i t th t o of s wh h e ac i n a ali ne c ath artic an d of diuresis %exces sive e c eti on of u r n e l T — as . h x r i % wel e ao c alled h os h ate b a kin g powder le a es s a es e of eacti on s o u os ate a a n a s a v a r idu r di m p p , g i li n e

c at a ti c . n d al n h r A umi u m b akin g p owder leaves as a res idue of reac ti on s o i u s l ate s l n m a a e c a t a t c . A a en t d u ph , i h r i pp r ly th erefore , a t es en t at e as t th e u se of a i n o pr l , b k g p wder i s as s oci ate d with th e . i n t o c ti on i n to th l . r du e a imen tary tract of a certai n amoun t of s ali ne c a t a t c th e s al t f e n w t th h r i , dif ri g i h e us e of th e p articul ar t e 0 f % yp b a n o ki g p wder .

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A M F D LU IN OO S .

% B y th e term large qu an ti ty we u n de rstan d s uch an amou n t of alumi n um as w ould b e i n es e on n e e n s a con i i ons as ( or \ a m l g d ly d y l d , e e he e th e flo con t u r v r u u u t p , w r ur s u mpti on i s mai n ly i n th e form o f bi scui ts or o th er arti cl es l ea v ened w i th a lu mi n u m bak i ng powd e rs Th i s amou n t ma y reach 150 to 200 milligra ms ( 2 31 to 3 grai n s) o f a l m n m er day A pe rso n s bs i s ti ng mai n ly on bak i n g-powd e bi sc i ts as ma u i u p u r u , y a e n i n cam h le m i n es an amo n i n e cess of 200 mi i ams e r da h pp p , ight g t u t x ll gr p y . Wi s oss i n m n we a ve a so s i e t he e ffec s of amo n s u to a n d th thi p ibility i d , h l tud d t u t p 2 e x ceed i ng mi lligrams ( 15 4 grai nsl of alumi num per day

W t t s n ers tan d n o f th e te ms th e o a e th e o o i n i h hi u d i g r , h rd giv f ll w g a nswers to th e qu es tio ns submitted to them

Alu mi n um compou n d s when u sed i n th e fo rm o f b ak i ng powd ers i n foods ha v e n ot b een fou n d to a ffec t i njuri ou sly th e n utri tiv e v alu e o f s u c h food s m n m com o n s he n a e to foo s m th e o m of a n o e s i n s ma Alu i u p u d w dd d d f r b ki g p wd r , ll an es a e not ee n fo n to con e an o so no s or o e e e e i o s e ffec qu titi , h v b u d tribut y p i u th r d l t r u t ma e n e th e sa foo i n o s to ea The same o s e for the amo n whi ch y r d r id d juri u h lth . h ld tru u t o f a lu n n nu m whi ch may b e i nclud ed i n th e ordi na ry co ns umpti on of alumi n um a e s f n s ng to 1 5 m ams 2 3 1 a ms f a m n a b ki ng powd r ur i hi up 0 illigr ( gr ) o lu i um d ily . m n m com o n s e n a e to foo s i n th e fo m of a n o e s i n a e Alu i u p u d wh dd d d , r b ki g p wd r , l rg an es U to 200 mi ams 3 09 ai ns or mo e er da ma o o e m d qu titi . p lligr ( gr ) r p y , y pr v k il c atha rs i s Ve ry l a rge qu an titi es o f alumi n um talrer With foods i n th e fo rm of baki ng powde rs u s u ally p ro v ok e ca tha rs is Th l S act i on of alumi n um baki ng powders i s d ue to th e sodium s ulphate Wh I Ch res ults from th e reac tion Th e alumi n um its elf h as not b een fou nd to exe rt any d el eterio us ac ti on i nj uri o us to ea e on th e rod c on of occas ona col i c en ve a e amo n s a e h lth , b y d p u ti i l wh ry l rg u t h v b een i nges ted W en a m n m com o n s are m e or ac ed a foo th e a ors en h lu i u p u d ix d p k with d , qu lity tr gth i f s not een fo n to b e e e e ce o e e or l l'l l ll ' l Oll S l a ff e d of sa oo h a c e . d d b u d th r by r du d , l w r d , j y t

I n s o t th e o a conc e t a t a m a n o ers are n o h r , b rd lud h lu b ki g p wd o e a t an an o t e a i n o wders b u t t at i t i s s e m r h rmful h y h r b k g p , h wi to b e mo d era te i n th e us e of foo ds tha t a re l ea ven ed with baki ng ’ powder .

1 h s IS a ox ima e e i a en to I to 2 lawel eas oon s a m b a n o T i ppr t ly qu v l t ; t p ful lu ki g p wder . ' ox ma e e u n a len t to 10 le e eas oon s a m a i n o e A ppr i t ly q v l t p ful lu b k g p wd r . 3 808 oo no es a es 3 and 6. f t t , p g

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wa s u mc ron , D c . AT 5 CEN TS P ER COPY V