. Sessional papers of the Dominion of Canada 1901 . of these powders ; and it is the source of the phosphoric acid in the powders, (83samples) enumerated in Table IV. In admixture with cream of tartar I do not knowthat any exception, on the ground of wholesoineness, could be taken against phosphateof lime. It is quite otherwise in admixture with alum. In this case the phosphoricacid probably remains in the bread combined with alumina, and not with soda ; andthe insoluble phosphate of alumina, as already shown, has a distinctly harmful effectupon digestion. Of the 83 samples in Table IV, eleven
. Sessional papers of the Dominion of Canada 1901 . of these powders ; and it is the source of the phosphoric acid in the powders, (83samples) enumerated in Table IV. In admixture with cream of tartar I do not knowthat any exception, on the ground of wholesoineness, could be taken against phosphateof lime. It is quite otherwise in admixture with alum. In this case the phosphoricacid probably remains in the bread combined with alumina, and not with soda ; andthe insoluble phosphate of alumina, as already shown, has a distinctly harmful effectupon digestion. Of the 83 samples in Table IV, eleven contain less than 3 per cent ofphosphoric acid—most of these less than 2 per cent—and they are to be regarded asalum powders, in effect. In the others, the alum is still the effective acid agent, exceptat the commencement of reaction. These powders, in few cases only, come up to theefficiency of tartar powders, and their average efficiency is below that of the straightalum powders. Baking Powders. Ai erage efficiency . .Maximum With regard to the keeping qualities of the baking powders examined, it is suffi-cient to say that the cream of tartar powders, as a rule, keep well with about 20 percent of starch. When free tartaric acid, in not too large proportion, is present, theresult shows good keeping qualities, with from 20 to 30 per cent of starch. Where tar-taric acid in the free state, is the main acid ingredient, of course a high percentage ofstarch is possible—see Nos. 24 to 26, and 49 and 50—and this seems to answer itspurpose very well. Alum powders naturally keep well, the difficult solubility of theburnt alum and the large amount of starch both being favourable to this end. The alumphosphate powders show more marked deterioration from keeping ; Nos. 9, 10, 39,70, 71. The last two are exceptional, as containing tartaric acid equivalent to about 12per cent of cream of tartar. The following notes on methods of working may prove useful to analytic
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