Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1880-01-09

must be purchased at the risk of con-
sequences, and chemical reagents. with
their Troublesome residual products, ARE
adopted. In the use of any of the or
binary baking powders, the carhonic
acid necessary for the process of AGRA.
lion j. liberated ~ the reaction ot an
acid salt upon All alkaline carbonate,
Tins carbonate is commonly biarhon.
ate OF soda, and with this base, three
| classes Of powder are formed, ot which
the acid Su)phateS or alum powders
may I've considered the first; those hav.
ing an organic acid salt, or tartrate
powders, the second: and calcium phoS-
phate powders the th'Nl. Starch is also
common ingredient Vt baking pow
derS, being introduced e prevent the
rapid chemical action, and 10 cheaper
the apparent cost OF the article. The
chemical compounds produced in the
use y! the alum powders are three, al.
minimum oxide, or hydraie, potassium,
or ammonium Sulphate, and sodium
sulphate. The first Of these is n gelati-
nous precipitate, hut little affected 10y
weak acids and probably passes through
the system n simple, inert substance.
The amount " this compound i rel.
atlvcly small being less than onetith OF
the whole residual product
The potassium Sulphate comprises u
slightly larger proportion OF the result
ant constituents and is n maid purga
tive IN its effects upon the system, The
sodium sulphate or GlaubeiS salt, COM
prises 10 per cent. of the whole, and rs
Is well known rs n harsh purgative
which is used only IN veterinary prac,
tee. As from one half to one per cent,
u this compound is 70 he found il food
prepared 10y the use OF alum powders,
the wholesomeness of this class of pow,
ders may well be questioned,
Another evil arises from the uuskill.
| FIJI preparation OF these powders, 10y
which an excess of alum or soda results,
/ The alum excess seriously impairs the
digesubility of the article and the other
extreme renders il yellow and alkaline.
Rochelle salts, the residual prouucts
obtained III the use OF cream Of tartar
powders, y u milder eatharhc than the
sulphate just mentioned, and for this
reason these reagents are to be pre.
terred. The main difficulty which is
experienced IN this case arises from
the scarcity and higher price of the
tartrate and the consequent liability tc
adulteration. A sample of cream o
tartar examined by lis was found &c
contain starch ana lime in considerable,
quantity and about - Der cent, OF re-
sldue lnsoluhle i'll all acids, and in
stances are mentioned where rs PEI
cent. of the substance sold rs cream O
tartar was found to be terra alba. BY
the use OF the calcium phosphate
powders, the residual product, so
hum calcium phosphate, is claimed
to he valuable addition to
the food, restoring to il the phosphates
originally found in the grain, but which
We're removed by the separation OF the
bran. This form Of bread preparation
has the endorsement of DIR. Lieblg ant
others in high authority, and there
seems to be no reason why 1t should
not supplant the inferior and question
able mixtures now III use.
One of the four alum powders exam
ed by us, contained sulphate OF lime ~
an adulterant, another contained !
large excess of alum. One of tn,
cream Of tartar powders also contained
gypsum, and common salt was als'
found in each sample. Samples 0
soda and saleratus also tested wer,
found to contain SALT in appreciate,
quantities, but no other foreign ingre
i dlentS