610 FOODS AND FOOD ADULTERANTS. 



PROBABLE PERCENTAGE COMBINATION. 



Sodium bicarbonate, NaHCO 3 20.34 



(Residual sodium oxide, NajO) 5.07 



Ammonia alum, anhydrous: 



A1. 2 (S0 4 )3 14.22 



(NH 4 ) 2 S0 4 1.76 



NH 3 59 



16. 57 



Acid phosphate of lime, anhydrous : 



Ca 3 (P0 4 >2 2.16 



H 3 PO< 3.57 



5.73 



Starch 43.83 



Water of association (phosphate) and crystallization (alum) 8. 46 



100.00 



5512. Dixon Yeast- Pmrder. 

 [Made by the Dixon Yeast-Powder Company, 231 Seventh street. S. W., Washington, D. C.] 



Available carbonic acid per cent.. 1O.37 



Cubic nches per ounce of powder at 212 F 124.6 



PERCENTAGE COMPOSITION. 



Total carbonic acid, CO 2 10.68 



Sodium oxide, NasO 14. 04 



Calcium oxide, CaO 1.29 



Aluminium oxide, A1 3 O 3 *4. 59 



Ammonia, NH 3 1.13 



Phosphoric acid, P 2 O 6 3.38 



Sulphuric acid, SO 3 11.57 



Starch 42.93 



Water of combination and association by difference 10. 39 



100. 00 



PROBABLE PERCENTAGE COMBINATION. 



Sodrum bicarbonate, NaHCO 3 20.39 



(Residual sodium oxide, Na-^O) 6.52 



Ammonia alum anhydrous: 



A1 2 (SO 4 ) 3 l- r >.28 



(NH<) 2 S0 4 1.67 



NH 3 76 



17. 71 



Acid phosphate of lime, anhydrous : 



2.38 



3.1(5 



5. 54 



Starch 4i 1U 



Water of association (phosphate) and crystallization (alum) 6.91 



100.00 



