St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-03-27
THE DAIRY CHEMIST.
DR.. Q. W. Drew Gives Ammonia a
Shot


DR.. c. ". Drew, Chemist of the State
Dairy COmmissiOn-Of course you real
iZe that in my position it wouId not be
the best for me TO indOrse or refuse to
indorse any bill on the adulteratiOn of
foods which did not emanate directly
from this department. but in a general
way L may state my opinion that every
manufacturer Of baking powder should
be Competed to put Oh every package
sold the exact formula of the ingredi-
ents. l believe this would be fair to all.
Then let the people choose for them
selves. Let me tell you that if the
pending law as to ammonia becomes a
law in fact. it will be enforced by
this experimentation may rest assured
of that. The ammonium compounds
which are used in baking powders are
the sesquicarbOnate and the bitartrate.
The former is ordinarily employed for
the reason that it Is very volatile, and
hence increases the leaVening power of
the powder. The latter is added for the
purpose of retarding rs far as possible
the evolution of a portion of the carbonic
acid gas. which it does by means of its
difficult sOlubility in water. That
carbonate of ammonia is effective there
can be no doubt; the entire question. in
my opinion. hinges upon the point
whether, as ordinarily employed. the
substance is entirely vapOriZed. and that
the resultant loaf is entirely free from
its presence. Such statements as this
do not seem to be invariably borne out
by the facts, since food baked with it
often gives reactions for ammonia, and
Sometimes both smells and tastes of it
strongly. The ammonia salts in general
appear TO be more irritating and
stimulating than the corresponding
soda, or even potash salts. The
necessity for the addition of these pos
sibly harmful ammonia compounds is
difficult to understand and appreciate.
1t is quite probable that the question of
the presence of ammonium salts in any
considerable quantities in the residueS
left by baking powders is deserving of
more attention than it has thus far re-
ceiYed. 1t is fact that comparatively
little recorded experience is to be found
relative to the continued or habitual
use Of ammonium compounds. 1t is
equally a fact that what there is re-
corded is not in their favor. The phys-
illogical action OF the ammonium COM
pounds is markedly different from those
of sodium or potassium, in that the lat
ter as class tend TO be eliminated in
such form as to preserve the natural
alkalinitY of the secretiOns. while the
COHStUUEilCE
their well-knOwn instability, tend to
undergo a process of oxidation of the
ammonium radical to nitric acid, the
result of which is an undue acidity of
the secretiOns, and tendency toward
perverted physiological functions.
DR.. W. A. Hall-Any legislation
which is intended to protect the people
by giving them pure foods is most GER
tainly to be commended. There is no
question, but that ammonia is not a
proper thing to be placed in food. 1t is
not food and it is injurious. | have
not given the matter any special
thought but in a general way L may
say that ammonia should not be used in
foods. L believe it would be a good
thing to compel all persons who sell
foods that are compounded to put upon
the packages containing this food the
composition of the same. | would go
still further and require all those who
put up proprietary medicines 10
put upon their medicines the exact
formula of the ingredients. In both
these caSes-in the foods and in medi-
cines-I would have this labelling done
in order that the people might know
just what they were buying. l am in
favor of any legislation which looks
toward the ab0liShment of adulteraUed
foods. If ammonia is not harmful in
any way. 1 don't see why any manu-
facturer of baking powder using it
should object to putting the word am
monia on the packages he sells.
DR.. II. S. Beebe-I want to say this:
l don't want any ammonia in mine. I
believe that the use of ammonia in
foods is very injurious. And if this
thing of adulteration of foods keeps on,
one of these days there won't be any
body lett to talk about it-they'u kill Us
all off. am very glad that the matter
is being agitated. hope it will be pros
ecuted until every concern that manu-
factures baking powder and uses any
ammonia in it will be compelled to print
it on the outside. 1t is terrible pass
we are coming to, with authorizations in
almost every kind of food. | hope The
Journal will keep at this. and the law
will be passed. am heartily in favor
of it.
DR.. G. E. Thayer-I remember when,
some time ago, the question of branding
of packages containing olcomargarine
was being discussed, the oleomargarine
dealers protested that it was perfectly
pure and really a little better to use
than butter. but l remember, too. how
they kicked at being compelled to sell
it for just what it was. And so l think
about the use of ammonia II foods; if
there is nothing harmful II it, why do