576 POODS AND FOOD ADULTERANTS. 



or sulphate of ammonia. The salt is then resublimed with the addition 

 of some water, and a white semi- transparent mass is obtained, which 

 has a strongly ammoniacal smell, and a pungent, caustic taste. It has 

 the composition N 3 H n C 2 O 5 , and consists of a compound of hydrogen am- 

 monium carbonate with ammonium carbonate, H(NH 4 )CO 3 + NH 4 CO 2 

 NH 2 . "When heated the salt is wholly dissipated, without charring; 

 if the aqueous solution is heated to near 47C. it begins to lose carbonic- 

 acid gas, and at 88 it begins to give off vapor of ammonia." (United 

 States Pharmacopoeia.) -The question of the propriety of the use of 

 this salt in baking does not seem to have received a great deal of atten- 

 tion, and opinions differ. Hassall l says of it : 



* * * Of these, by far the best is carbonate of ammonia ; this is a volatile salt, 

 and its great advantage is that it is entirely or almost entirely dissipated by the heat 

 employed in the preparation of the bread ; and thus the necessary effect is produced 

 without risk of injurious results ensuing. 



This would doubtless hold good if it were quite certain that the salt 

 is entirely driven off by the baking of the bread, for it is a very active 

 therapeutic agent, acting as a corrosive poison when taken in sufficient 

 amount. The ordinary dose is five grains. Doubtless in the small 

 quantities used in baking-powders, and in the presence of other chem- 

 icals, there is little danger of its being left in the bread undecomposed, 

 but the advisability of its use alone as an aerating agent is open to 

 grave doubt. 



COMPOSITION OF BAKING-POWDERS AS FOUND IN THE MARKET. 



The following analyses and discussion, by Prof. H. A. Weber, form 

 a part of the Annual Keport of the Ohio State Dairy and Food Com- 

 missioner for 1887 : 



BAKING-PO WDERS. 



Much complaint has been made to this commission of the character of the baking- 

 powders of commerce. It was believed by many that there was a great deal of adult- 

 eration and impurity in the ordinary baking-powders used by our people, and that 

 the public health was seriously affected thereby. Kecognizing the importance of this 

 matter to the health and domestic economy of the people of the State, I gave public 

 notice of my purpose to investigate the purity and healthfuluess of the various brands 

 of the baking-powders of commerce. I sought all possible information on this sub- 

 ject, and collected and submitted to analysis by the State chemist thirty brands of 

 baking-powders, such as I found on sale in many sections of the State. In September 

 the result of these investigations and analyses was published in an official circular 

 for the benefit of the consumers of this class of goods. There was no thought, wish, 

 or purpose upon the part of this commission to aid or to defeat the enterprise of any 

 manufacturer of these goods. Indeed, we had not any possible intimation as to what 

 the analysis would show in any particular brand until the Avork was accomplished. 

 There was simply the impartial purpose to inform the public as to the chemical com- 

 position of the several brands sold by the trade throughout the State, so that with 

 the knowledge of the facts they might not claim that they were being defrauded or 

 imposed upon, but be able intelligently to choose the goods they deemed most hoalth- 



1 Pago 345. 



