Tartaric acid is manufactured from Argol, which is the sediment
that separates out at the bottom of the, wine vat during the fermenta-
tion. This substance is colored by the color from the grapes, and is a
mixture of tartaric acid, calcium tartrate, cream of .tartar and all kinds
of organic impurities. This mixture is» dissolved in water, precipitated
with powdered chalk and calcium chloride, filtered and then the precipi-
tated calcium tartrate is dissolved in sulphuric acid. This solution is
again filtered and treated with some decolorizing agent, such as bone
black or infusorial earth, and the subsequent clear, colorless solution
evaporated and the tartaric acid allowed to crystallize. Cream of tartar
is also obtained from the same sediment, Argol.. It is decolorized by
heating with animal charcoal, filtered and recrystallized.
Acid Phosphate
Calcium Acid Phosphate is prepared from the same source as is
much of the "Phosphate," used at soda fountains. The bones from
healthy cattle are heated in large revolving cylinders until they are
thoroughly charred. In this condition the mass is black and is known as
bone black, although in/reality it consists of both calcium phosphate and
charcoal. This substance is use^d to decolorize the juices of the cane in
the manufacture of cane sugar. In the manufacture of phosphate It is
again heated to a very high temperature whereby all charcoal is burned
off and only the calcium phosphate remains. It is then further purified,
concentrated, crystallized and dried to a white powder.
A more recent process is the manufacture of phosphate for food
purposes from phosphate rock. This material was not formerly used
on account of the great difficulty -of excluding from the finished acid
(phosphate the harmful impurities, fluorides, always found in the rock.
Bone phosphate is the better on this account and is always used by the
careful manufacturer of high grade baking pOwder.
Calcium acid phosphate for baking powder is prepared in two
degrees of fineness, powdered and granular. The granular (the acid
phosphate as found in Calumet Baking Powder is of the granular type)
jis much more expensive but has the great advantage of making a baking
powder that will keep longer than one made from powdered phosphate.
"Alum"
The so-called "Alum" used in baking powder is not the alum which
jis sold at the drug store by that name. The common alum of trade,
iwhich is also used as medicine, contains potassium, an element that is
!toxic in very small quantities, and water of crystallization ; it is, in fact,
, 34
Domestic Science LESSON No. 2
Page 14
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tartaric acid is manufactured from Argol, which is the sediment that separates out at the bottom of the, wine vat during the fermentation. This substance is colored by the color from the grapes, and is a mixture of tartaric acid, calcium tartrate, cream of .tartar and all kinds of organic impurities. This mixture is» dissolved in water, precipitated with powdered chalk and calcium chloride, filtered and then the precipitated calcium tartrate is dissolved in sulphuric acid. This solution is again filtered and treated with some decolorizing agent, such as bone black or infusorial earth, and the subsequent clear, colorless solution evaporated and the tartaric acid allowed to crystallize. Cream of tartar is also obtained from the same sediment, Argol.. It is decolorized by heating with animal charcoal, filtered and recrystallized.
Acid Phosphate
Calcium Acid Phosphate is prepared from the same source as is much of the "Phosphate," used at soda fountains. The bones from healthy cattle are heated in large revolving cylinders until they are thoroughly charred. In this condition the mass is black and is known as bone black, although in reality it consists of both calcium phosphate and charcoal. This substance is used to decolorize the juices of the cane in the manufacture of cane sugar. In the manufacture of phosphate It is again heated to a very high temperature whereby all charcoal is burned off and only the calcium phosphate remains. It is then further purified, concentrated, crystallized and dried to a white powder.
A more recent process is the manufacture of phosphate for food purposes from phosphate rock. This material was not formerly used on account of the great difficulty -of excluding from the finished acid (phosphate the harmful impurities, fluorides, always found in the rock. Bone phosphate is the better on this account and is always used by the careful manufacturer of high grade baking powder.
Calcium acid phosphate for baking powder is prepared in two degrees of fineness, powdered and granular. The granular (the acid phosphate as found in Calumet Baking Powder is of the granular type) jis much more expensive but has the great advantage of making a baking powder that will keep longer than one made from powdered phosphate.
"Alum"
The so-called "Alum" used in baking powder is not the alum which jis sold at the drug store by that name. The common alum of trade, iwhich is also used as medicine, contains potassium, an element that is !toxic in very small quantities, and water of crystallization ; it is, in fact,
, 34
Domestic Science LESSON No. 2