6 BULLETIN 103, U. S. DEPARTMENT OF AGRICULTURE. 
as demonstrated in direct tests with different baking powders on 
human subjects... There is no evidence in our results to indicate that 
the occasional and ordinary use of bread, biscuits, or cake prepared 
with aluminum baking powder tends to injure the digestion. The 
amount of saline cathartic that would be ingested under conditions 
of normal diet would be very small and would provoke no catharsis 
or symptoms of any kind.” 
One other effect of the administration of compounds of aluminum 
is noted by Dr. Taylor, namely, a distinct decrease of phosphates in 
the urine and a corresponding increase of phosphates in the stools. 
But the extent of this change is too slight for it to have any material 
meaning or effect. 
CONCLUSIONS OF THE REFEREE BOARD. 
With the results of these independent experiments agreeing so well, 
the Referee Board were enabled to draw up a unanimous report, signed 
by all the members, namely: Ira Remsen, president of Johns Hop- 
kins University, chairman; Russell H. Chittenden, professor of 
physiological chemistry in Yale University and director of the Shef- 
field Scientific School; John H. Long, professor of chemistry in the 
Northwestern University Medical School; Alonzo E. Taylor, Benja- 
min Rush professor of physiological chemistry in the University of 
Pennsylvania; and Theobald Smith, professor of comparative path- 
ology in Harvard University. 
In their report the board first define their understanding of the 
terms ‘“‘small quantity” and “large quantity,” as applied to alum 
baking powders, as follows: 
By the term “small quantity” we understand such an amount as may be ingested in 
the normal use of biscuits, pastry, or other articles leavened with baking powder, as 
these foods are practically used in the ordinary American family. This amount will 
not average more than 25 to 75 milligranis ? (0.39 to 1.16 grains) of aluminum daily 
for the days of consumption of such articles. 
1““We must not, however, be oblivious to the fact,” says Dr. Taylor, 
who conducted part of these investigations, ‘“‘that a saline cathartic 
residue results from the reaction of every form of known baking pow- 
der now commonly employed. The use of cream of tartar or tartaric 
acid baking powder leaves in the alimentary tract a residue of tartrates 
which exhibit the action of a saline cathartic and of diuresis [excessive 
excretion of urine] as well. The so-called phosphate baking powder 
leaves as a residue of reaction sodium phosphate, again a saline 
cathartic. And aluminum baking powder leaves as a residue of 
reaction sodium sulphate, a saline cathartic. Apparently therefore, 
at present at least, the use of baking powder is associated with the 
introduction into the alimentary tract of a certain amount of saline 
cathartic, the salt differing with the use of the particular type of 
baking powder.”’ 
* This is approximately equivalent to one-quarter to three-quarters of a level teaspoonful of alum baking 
powder. 
