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February 21, 1914


JAMA. 1914;LXII(8):616-617. doi:10.1001/jama.1914.02560330034018

Our attention has lately been called to the advertisement of a well-known brand of "absolutely pure, cream-of-tartar baking-powder," in which the following passage occurs: "Cream of tartar is the crystallized acid of grapes refined to absolute purity and ground to a creamy flour. It is declared by physicians the most wholesome of all fruit acids." Without entering into a discussion of the partial incongruity of the definition which represents cream of tartar as a crystallized acid, we may still take issue with the remaining assertion respecting a product so widely used as are baking-powders of this class. It is, indeed, a matter of surprise to find how little is known and recorded in the literature with regard to the fate and physiologic action of some of the typical "fruit acids," among which are citric, malic, tartaric and benzoic acids, and their salts. The volumes to which the long-controverted question of

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