26 



The Bulletin. 



SUMMAKY OF RESULTS OF THE EXAMINATION OF FOOD PRODUCTS 



FOR 1906. 



Name of Sample. 



Baking powders 



Bitters and tonics 



Butter and renovated butter 



Canned soups 



Canned vegetables 



Distilled liquors and wines 



Evaporated and dried fruit 



Fresh fish and oysters 



Fresh meats and sausage 



Malts, beers, phosphates, ciders 



Non-alcoholic summer drinks 



Prepared mustard, salad dressing and 



pickles. 

 Vinegar 



Total 



u 

 6,2 



Ho 



64 

 13 

 20 

 26 

 23 

 33 

 23 

 14 

 107 

 91 

 7 

 24 

 21 



466 



2 • 



.2 ° 



63 

 13 

 20 

 26 

 17 

 33 

 16 

 13 

 56 

 69 

 3 

 21 I 

 11 



351 





3 



7 



1 



51 



32 



4 



3 



10 



115 



B 



2 



'■+J 



■1-' e« 



on 

 ►--2 



26.1 



30.44 

 7.15 

 47.66 

 31.68 

 57.14 

 12.50 

 47.62 



Kind of Adulterant. 



1.56 Tremolite. 



24.68 



Salicylic acid and 

 copper. 



Sulphites. 

 Sulphites. 



Sulphites and salicylic 

 acid. 



Salicylic acid and coal- 

 tar dye. 



Salicylic acid and coal- 

 tar dye. 



Sulphites and salicylic 

 acid. 



Water and spirit vine- 

 gar. 



The methods of the Association of Official Agricultural Chemists 

 were followed in the examination of the products presented in this 

 report. 



BAKING POWDERS. 



The aeration or leavening of bread products, whether by yeast or 

 baking powder, is accomplished by an evolution through the whole 

 mass of dough of carbon dioxide gas, which in escaping makes the 

 bread light and porous. Most of the gas is generated before the proc- 

 ess of baking begins, but, to a large extent, is mechanically held in 

 the mass, the heat causing the gas to expand and do its work more 

 effectively. 



Yeast introduces into the dough microscopic plants or ferments 

 which produce alcohol and carbon dioxide gas, both of which largely 

 escape during the baking, and the plant is killed by the heat. 



Baking powder evolves carbon dioxide gas in the dough, by the 

 chemical reaction of bicarbonate of soda with cream of tartar, acid 

 phosphate, alum, or other chemicals, and leaves in the dough the 

 non-volatile products of the reaction, consisting partly or wholly of 

 mineral matter. 



