614 FOODS AND FOOD ADULTERANTS. 



5520. Windsor Baking-Powder. 

 [Made by Edwin J. Gillies & Co., 245 and 247 Washington street, New York.] 



Available carbonic acid per cent . . 9. 36 



Cubic inches per ounce of powder at 212 F 112. 4 



PERCENTAGE COMPOSITION. 



Total carbonic acid, CO 2 9.86 



Sodium oxide, NajO 11.92 



Calcium oxide, CaO -- !.?(> 



Ammonia, NH 3 .99 



Aluminium oxide A1 2 O 3 3.60 



Phosphoric acid, P 2 O 5 5.01 



Sulphuric acid, SO 3 10.51 



Starch 41.20 



Water of combination and association by difference 15. 09 



100. 00 



PROBABLE PERCENTAGE COMBINATION. 



Sodium bicarbonate. NaHCO 3 18.82 



(Residual sodium oxide, Na^O) 4.98 



Ammonia alum, anhydrous: 



A1 2 (S0 4 ) 3 11.99 



(NH 4 ) 2 SO 4 ) 3.50 



15. 49 



Acid phosphate of lime, anhydrous : 



Ca,(PO 4 ) 2 3.25 



H 3 P0 4 4.86 



8.11 



Starch 41.2(5 



Water of association (phosphate) and crystallization (alum) 11. 34 



100. 00 



5521. Davis 1 0. K. Baking- Powder. 

 [Made by K. B. Davis, 112 Murray street, New York.] 



Available carbonic acid per cent.. 8. 1O 



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



PERCENTAGE COMPOSITION. 



Total carbonic acid, CO 2 9. 02 



Sodium oxide, Na*O 11.20 



Calcium oxide, CaO 3. 47 



Ammonia, NH 3 1.04 



Aluminium oxide, A1 2 O 3 4.67 



Phosphoric acid, P 2 Os 8. 95 



Sulphuric acid, SO 3 II :>! 



Starch 3-J. sr, 



Water of combination and association by difference 17.26 



100.00 



