The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1892-01-09
PROFESSOR DAVENPORT, MASSACHUSETTS STATE
ANALYST.

Ny numerous analyses of baking powders have
shown that in some of the best cream of tartar
powders carbonate of ammonia is used, generally
Ill the proportion OF about one per can't OF the
whole powder.
1t should be borne in mind that the ammonia
OF this salt is not in free state, but is chemic-
ally combined with carbonic acid, the usual
leavening gas for dough. Free ammonia have
never found used in any baking powder Car
Donate of ammonia 10 employed on account of
its e reat volatility when heated, and because it
contains over IA per cent. more earbonic acid
than an equal weight of the usual soda salt, for
both of which reasons it leaves smaller residue
in bread.
consider carbonate of ammonia, az used in
baking powders, perfectly harmless, and we
have the assurance OF very eminent authority
that it is even actually advantageous. The facts
above stated are in full accord with this.
All the literature upon the subject of am
monia as poison has reference, so far as have
seen, to the i'll effects of free or caustic ammonia
(known commercially as "Aqua Ammonia" or
''Spirits of Hartshorn') when taken into the
stomach as such, and not to the proper use of
carbonate of ammonia in baking powders, or to
such slight traces Of ammonia as may be found
in numerous articles Of food into which baking
powders do not even enter. All attempts to
show by reference to such literature, as have
read them, that this use of carbonate of am
monia is in any way Objectionable seem to me
to be made with the evident intent of mslead-
Ing such persons al are not specially informed
upon the subject Traces of ammonia are to be
round In the air, IN almost all naturally pure
waters. and in many articles of food in none of
which cases has it ever been shown to be in
furious to health.
BENNETT F. DAVENPORT, NJ. D.
Professor of Chemistry, Massachusetts College
OF Pharmacy. ETC.; Analyst for the State of
Massachusetts, (under the Food and Drug
Adulteration Act.
PROFESSOR TUCKER. NEW YORK STATE ANALYST.
Concerning the use of carbonate of ammo
MUM in baking powders, am decidedly of the
opinion that its employment, in the quantities
which have been shown to be present in Amer
lean baking powders, is entirely unobjection-
able. The salt il wholly and easily volatilized
by heat: and even IL 1t were not completely dis
sipated in the process of baking, what might
remain would act henefcially rather than 9TH
erwise by neutralizng the acids which are
often developed in dough by Preventative
baking powder, and believe it to be generally
recognized as such by competent authorities
know OF not single valid objection to the
use OF this salt in the manufacture of baking
powder but, on the contrary, believe II to be a
useful and desirable constituent when properly
employed. WILLIS G. TUCKER, NJ. d.
Professor OF Chemistry, Albany Medical Col.
lege, Analyst for State OF New York, etc.
PROFESSOR PRESCOTT, UNIVERSITY OF MICHIGAN.
In the production of baking powders the in
PRODUCTION of q small quantity of the volatile
carbonate to supplement- the action Of the
stronger fixed carbonate for generation of the
aerating gas, 10 q happy device. The volatile
carbonate is the carbonate of ammonia. In this
use II is without sanitary objection, and I be-
heve 1t gives sanitary advantage when In the
proportions of baking powders OF superior quail
ity at present. The small supplementary guam
tity OF volatile carbonate preserves the balance
total acids, including those OF the -four sponge.
And II there be an oyerplus OF the volatile car
Donate in any instance it is minute and 1t Is dis
sipa'ed by the heat neediul for baking.
ALERT b. PRESCOTT,
Director OF the Chemical Laboratory,
University OF Michigan.