fferent types of baking
powders. 555. How does baking powder differ in its action from yeast?
556. What are the cream of tartar baking powders? 557. What is the
nature of the residue which they leave? 558. What are the phosphate
baking powders? 559. What is the nature of the residue which they
leave? 560. Why is the mineral phosphate not considered equally valuable
with that naturally present in foods? 561. What are the alum baking
powders? 562. What residue is left from the alum powders? 563. Which of
the three classes of baking powders is considered the least
objectionable? 564. Why is a new baking powder preferable to one that
has been kept a long time? 565. Why should baking powders be kept in tin
cans, and not in paper? 566. Why are fillers used in the manufacture of
baking powders? 567. How may a baking powder be prepared at home? 568.
How does such a baking powder compare in cost and efficiency with those
purchased in the market?

CHAPTER XIII

VINEGARS, SPICES, AND CONDIMENTS

569. What is vinegar? 570. How is it made? 571. Give the three chemical
changes that take place in its preparation. 572. Why is air necessary in
the last stage of the process? 573. What ferments take part in the
production of vinegar? 574. What is malt vinegar? 575. What materials
other than apples can be used in the preparation of vinegar? 576. Give
the characteristics of a good vinegar. 577. In what ways are vinegars
adulterated? 578. What food value has vinegar? 579. Why should vinegars
not be stored in metalware? 580. What dietetic value has vinegar? 581.
To what materials do the spices owe their value? 582. What is pepper?
583. What is the difference between white and black pepper? 584. What
compounds give pepper its characteristics? 585. How are peppers
adulterated? 586. What is mustard? 587. Give its general composition.
588. How is it adulterated? 589. What is ginger? 590. How is it prepared
for the market? 591. Give its general composition. 592. What is
cinnamon? 593. What is cassia? 594. What gives these their taste and
flavor? 595. What are cloves? 596. How are they prepared? 597. What is
mace? 598. What is nutmeg? 599. Do the spices have any food value? 600.
What is their dietetic value? 601. Why is excessive use of some of the
spices objectionable?

CHAPTER XIV

TEA, COFFEE, CHOCOLATE, AND COCOA

602. What is tea? Name the two plants from which it is obtained, the
countries where each grows best, and the number of