606 FOODS AND FOOD ADULTERANTS. 



cent. Two determinations made the next day gave 8.35 per cent, and 

 8.35 per cent. This plan of keeping the acid and alkali ingredients sepa- 

 rate appears to be an excellent one, though it is similar to the old method 

 of using cream of tartar and baking-soda, with acid phosphate of lime 

 substituted for the cream of tartar. Tfie acid phosphate used in this 

 sample containsconsiderablesulphate. The preceding sample (Fo. 5508), 

 though made by the same firm, is entirely free from it, showing thai it 

 had been made from a better article of phosphate. 



ALUM POWDERS. 



5526. Vienna Baking-Powder. 



| Made by the Perm Chemical Works, Philadelphia, Pa.] 



Available carbonic acid per cent.. 6.41 



Cubic inches per ounce of powder at 212 F 77. 



PEKCENTAGE COMPOSITION. 



Total carbonic acid, CO 2 7.90 



Sodium oxide, NaO 6.99 



Calcium oxide, CaO .12 



Aluminium oxide, AlgOs 3.65 



Ammonia, NH 3 1.02 



Sulphuric acid, SO 3 10.11 



Starch 45.41 



Water of combination and association by difference 24. 80 



100. 00 



PROBABLE PERCENTAGE COMBINATION. 



Sodium bicarbonate, NaHCO 3 18. 98 



(Residual sodium oxide, Na 2 O) 1.43 



Ammonia alum, anhydrous: 



A1 2 (S0 4 ) 3 - 12.15 



(NH 4 ) 2 S0 4 2.65 



NHs 34 



15. 14 



Starch 45.41 



Water of association and of crystallization (alum) 19. 04 



100. 00 

 5528. Metropolitan Bakiiiy-Powder. 



[Made by Metropolitan Perfume Company, Washington, D. C.J 



Available carbonic acid per cent.. 8.IO 



Cubic inches per ounce of powder at 212 F 97. 3 



PERCENTAGE COMPOSITION. 



Total carbonic acid, CO? 9. 45 



Sodium oxide, Na- 2 O 9. f>2 



Aluminium oxide, Al^O 8 3. 73 



Ammonia, NIL-; 1.07 



Sulphuric acid, SO 3 10.71 



Starch 43.25 



Water of combination and association by difference 22. 27 



100.00 



