The Bulletin. 



29 



only the residue left in the bread after baking that makes one class 

 of powders more desirable than the others. Then the most choice 

 class of powders is the powder whose residue left in the bread is the 

 least injurious to health. 



Seven samples of powders were examined and no adulteration was 

 found. However, sample No. 5825 was very low in available carbon 

 dioxide gas, which may have been partially due to age ; but the results 

 show that it was at least partially due to bad mixing. No. 5824 and 

 No. 5825 were not properly labeled. The label did not show the 

 acid ingredient present, as is required by the rules on labeling. 



TION OF BAKING POWDERS. 



23 



5824 

 5825 



5826 

 5827 

 5828 

 5829 

 5538 



Retail Dealer or Party Who 

 Sent Sample for Analysis. 



O. F. Pearce, Greensboro, 



N. C. 

 Yates & McGuire, Asheville, 



N. C. 



W. P. McLain, Statesville, 



N. C. 

 McKee & Son, Lincolnton, 



N. C. 

 J. W Isler, Goldsboro, N. C. 



Kinston Peanut Co., Kinston, 



N. C. 

 M. A. Bethune, Fayetteville, 



N. C. 



Carbon 

 Dioxide. 



J2« 



9.65 

 5.95 



9.45 

 12.27 

 12.20 

 14.55 

 11.55 





1.60 

 3.25 



1.42 

 2.35 

 4.65 

 2.52 

 3.60 



o a> 



3 



I .-§' 



"i r- <D 



11.25 

 9.20 



10.87 

 14.62 

 16.85 

 17.12 

 15.15 



0.59 

 0.52 



0.16 

 0.53 

 0.65 

 0.40 

 0.29 



Remarks and 

 Conclusions. 



Not properly 



labeled. 



do. 



