USRE2979E - Improvement in pulverulent acid for use in the preparation of soda-powders - Google Patents

Description

UNITED STATES THE BUMFORD CHEMICAL, WORKS, OF PROVIDENCE, a r, Assrcnnns, BY

. PATENT OFFICE,

M-ESNE ASSIGNMENTS, OF EBEN NORTON HORSFORD.

' IMPROVEMENT'IN 'PULVERULENT ACID l-OR USE IN THE PREPARATION or SODA-POWDERS, FARINA- crous moo, AND FOB-OTHER runrosrs. I

Specification forming part of Letters Patent No. 14,722, dated April 22, 1856;. Reissue No.2,597, dated T all whom it may concern.-

' Be itknown that EBEN Nonron Horseman),- of Cambridge, in the county of Middlesex and State of Massachusetts, has invented a new Pulverulent Acid for Use in the Preparation of Soda-Powders, Farinaceous Food, and'for other Purposes; and it is hereby declared that the following is a full and exact description thereof, and of the mode of its preparation. Carefully-washed and properly-burned bones, after being round, are put into freshly-diluted oil ofvitrio ,with continual stirring, and in the following proportions: Five hundredpounds of the above-described ground bones, (some times called bone-ash,) lourhundred pounds of oil f vitriol, and one thousand pounds of water. These ingredients are stirred from time 'to-time for about three days, when, ordinarily,

the action will be completed, and the resultant products will be phosphoric acid, superphosphates, and sulphate of lime, or gypsum, '5 with a smallproportion of salts oi -magnesia and soda, in a paste-like mass, which may be,

mixed with flour or starch, or any farinaceous substance, while moist,- in order morereadily render it pulverulent and to dilute the same,

\ and permitted to dry slowly in the sun, or with aid of artificial heat not above 150 Fahren- 'heigti and pulverized; or it may be mixed with ly-bnrned gypsum, and, then dried in the sun orby artificial heat, and pulverized; or it be mixed with stearine or other fatty es, and dried and pulverized; or the mass may be leached and the concentrated extract mixed with burned gypsum or stearine, and

dried and pulverized; 0? it maybe dried and pulverized withoutadmixture, all of which.

modesjhave been found to give desirable; results'; but the method which, on thewhole, I' prefer is the following:

The above-described resultant products or paste-like mass is leached and the extract conceutrated to Baum, and thereby I obtain a solution consisting of phosphoric acid and acldphosphate of lime, with slight traces of other salts substantially freed from the gypsum or sulphate of lime produced by the action of the oil of vitriol on the bone in an evapcrating-pan of cast-iron lined with porcelain, or other proper vessel.

Ten gallons of thisliqnor are heated to boiling, and four pounds of perfectly-white boneash added, and the boiling continued till the whole is reduced to a little less than :half its original bulk, when the concentratedl liquid mass, containing in solution" the added bone- -ash,, becomes pasty. The hot mass is then transferred toa convenient vessel to cool over] night.

In the morning following add to this concentrated pasty mass seventy-six pounds of Wheaten flour, which is to be mixed to a-uniform paste. Then add sixteen pounds'of potato. starch, and most carefully mix again, after which it should turnout friable or in a state of division, such that it may be passed through a sieve with quarter-inch. meshes. If-not sufficicntly dry it maybe spread out a short time in the sun or in aroom heated to 120 Fahrenh'eit.

The siited mass should then be brought to adrying-chamber and spread out in trays until it becomes brittle at a temperature of from to Fahrenheit, when the heat may be raised from to Fahrenheit, and

continued till the mass is thoroughly dried. When dried the preparation may be pulverized, and then packed inclose'boxes or bar-- rels to prevent the absorption of-moisture.

It will be obvious to any practical chemist that the above-described processes of prod ucing this pulverulent acid may be modified in various ways.-

' The proportions'ot the agents employed may i be varied somewhat without materially afl'e'ct- I in the result.

%f a smaller proportion of sulphuric acid is employed the white-ground bones may be diminished. I

Bone-black may he used instead of whiteburned bones if the resultant productor-past'y mass made therewith is leached. Cornstarch and other farinaceous substances, such as ricefloumor farina, may be substituted for. wheatflour and potato sta'rch; 0 The pbject is to obtain phosphoric acid 1n such form-'-that is, a pulve'rulent powder-so that it may beintimstely mixed with dry alkaline carbonates, or other sensitive chemical compounds, without decomposing them, or en- 'ough, and'equally difl'used.-

employ them. r

vnate of soda in the tering intol -combin-atioir with them, 'except' upon the additionof. moisture, or the applic'a tion of artificial'heat. ,This requires that the phosph'oricacid or acid phosphates bemixed with some neutral "agent, as flour or starch, ypsu'm, '&c., so that action of the acid. shall e prevented while dry, .and shall, ,when

' moisture or heat is applied, beprompt, thor- Prepared as above described, the article is white, or grayish white, coarsergrained, and" may be readily pulverized, This body,' with water, may be stirred to an emulsion. It is ex'-. 'ceedingly sour to the taste, but-does not act, when mixed "with dry alkaline 1 carbonates, without the addition of water or the application of heat -As a dry brittle powder, the article" has the adrtantages-of a' pulverulent acid; may behandled, weighed, stirred,*-.&c.,as tartaric' "acid or cream-tartar; and, as a substitute for these and a. variety of similar pulvernlent.

acids andacid salts, it'has many uses in manufacture. It may,-among other uses, be mixed with dry alkaline 'carbo'natescarbonate ,of potassa or carbonate of .-soda.'and'remai-n in this state withoutevolution of carbonic acid until moistened or, heated, thus making it a substitute for cream-tartar and tartaric acid in the preparation" of yeast-powder or baking.- rs' d I am aware that acid phosphates have'been used asfertilizcrs; but, because of. the method pursued in their manufact'urmutheir cparsef ness, dark color, and ofi'e'nsiveim purities, they were'totally unfit to'beused in the prepara tion .of food. I am also aware that acid phospirates and phosphoric acid, in a liquid or more or less'viscid condition, havebeen prepared in the-laboratory ofthe chemist; but

neither of these forms of phosphoric acid or acid phosphates possessed the properties es sential to the' fpurpose for which. I design to The bodywhichf-lhave invented and above described is a-form of acid phosphate of lime,

or of mixed acid phosphate of lime and phos phoric acid, in which'the phosphoric acid is "the active and-valuable constituent, 'free from the objectionable qualities of the above-mentioned bodies. It isa dry,'fine,whi'te, or nearly white, homogeneous powder, unobjectionabl'e on account of odor, taste, orcomposition; is an essential and important element in healthful nutrition, and is suited to be employed as the acid ingredient in the preparation ofsclfraising farinaceous food. I

In orderto make the 'article possessing. these qualities, and suited tothis oflice, it is necessary that a powder .should be made which can be not only evenly-'c'omminuted and diluted,-but one which shall have so little afiinity for the moisture of the atmosphere that it maybe mixed with flour and bicarbop'raotical preparation of selfraising flour. z

Although liquid nndviscid,'and more or less hosphoric acid.

pasty or tough, phosphoric acid and acid phos- "ph'ateswere known as incidental forms in the preparation of va'rious'bodis of which phosphorus was a constituent. They were]. not pulverulent, nor were the means of making them so known. The manufacture I have invented accomplishes these results.

To illustrate the importance of these qualities, itjinay bestatedthat avial of liquid phosphoric acid cannot be used as an ingr'edi entof yeast or baking powders.

' ,g To "meet" the wants -'I have contemplated thephosphoricacid must beav-dry, fine, ho-

mogeneous ,powder,'.'white or nearly white,

"and -u nobjectionable' on account of smell or taste or healthfulness It must be a dry pow-- der topermit it to be mined-with flour and bicarbonate'ofsoda, and not evolve carbonic acid: prematurely. If stieky, it would mix unequally, and, if-moist, itwould. atonce act onthe bicarbonate of soda to decompose it andjse'tfree carbonicTac'idr It must beiafine powder, in order, so to speak, that,with proper distribution, each minute quantity of :flour may be-brought-iuto juxtaposition?with a-particlefofacid and a particle of bicarbonateof soda,i- 'so that, upon the application of' mo sture-the carbonicv acid; of the bicarbonatevof soda shall be'so uniformly liberated througl1 out the entire; mass of the dough .that'it' shall secure "a uniform finely: jj'poron's structure throughout theloaf; It must be a lh-om'oge-t neous'powderthatis, all particles musthave a like acidity-ipbrder that the decomposi tion of the alkalinecarbonates shall be. uniform, and thus preventportions of the bread .from becoming dark colored, heavy, andTalkaline by the'action of undecomposed bicarbonate, while certain other portions may become sour 'on account of u'ncombined acid.

; That the preparation must be unobjectionf' able on account of color, taste, and smell is obvious. Its healthfulness, its freedom from: poisonous ingredients, such as sulphate oflead, (which is a constant ingredient in the oil of vitriol employed in the manufacture, and. which must of necessity be especially removed) is indispensable.- v 3' My invention accomplishes all these results; By'mea'ns of these results I have been enabled to avail'myself of the valuable properties of phosphoric acid as an ingredient in the raisiing-of bread without fermentation, and thereby to restore to the flour thephosphat'es, which are, to a great degree, lost in removing. the bran'in the process of bolting, and which are i ormal and essential elements of healthful d i The acidified mixture -above described as acid phosphate, or acid phosphate and: free phosphoric acid, I have called ".pulve'ru-lent The acid agent which this preparation places in available condition is I phosphoric acid,'as tartaric acid is; the ayai'lable acid agent in cream-tartar, and this is used as 8 substitute for tartaric acid or creamtartar to deeomposejalkaline "carbonates, as.

stated above, in the well-known process of making bread, cake, &c., without the use of ferment.

1. I claim, as a new manufacture, theabovedescribed pulveruleut phosphoric acid.

2. I claim the manufacture of the above-described pulverulent phosphoric acid, so that it may be applied in the manner and for the purposes above described. W

3. I claim the mixing, in the preparation of farinaceous food, with flour, of a powder or powders, such as described, consisting of ingredients of which phosphoric acid, or acid phosphates and alkaline carbonates, are the active agents for the purposeof liberating carbonic acid, as described, when subjected to moisture or heat, or both.

4.. The use of phosphoric acid or acid phosphates, when employed withv alkaline carbonates, as'asubstitute for ferment or leaven 1n the preparation of farinaceous food.

- In testimony whereof I, EBEN N. HORS- FORD, President ofthe Rumford Chemical Works, have hereunto aflixed my signature in presence of two witnesses. 3

{ E. N. HORSFORD,

President Rumford OhemicaZ'Worlm. Witnesses: v I

A. PoLLoK, HENRY REDFIELD.