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The effect on rancidity of heated residues of the four commercial types of baking powder was measured in artificial aqueous fat systems. The powders inhibited rancidity in such systems in the following order: combination, tartrate, monocalcium phosphate, and pyrophosphate—the combination being least effective and the pyrophosphate very much more effective than any other type.

A number of phenolic inhibitors were tested in pure dry hard lard and in the same lard in contact with an aqueous solution at pH 7.5. In dry lard, at a concentration of .005%, the order of effectiveness of the antioxidants tested was NDGA (best), BHA, propyl gallate, lauryl gallate, and alpha-tocopherol. In contact with aqueous solutions at pH 7.5 NDGA was much less effective, and BHA was the best antioxidant tried. Of a group of synergistic antioxidants in aqueous solution in contact either with plain lard or with lard containing .005% of the phenolic inhibitors mentioned above, hexametaphosphate and Maddrell’s salt were the most effective. Ascorbate generally accelerated rancidity with all of the primary antioxidants except NDGA. Polyphosphates counteracted the accelerating effect of ascorbate. Combinations of polyphosphate with ascorbate and primary inhibitors gave prolonged protection.

The behaviour of interdental gaps is checked during the milk teeth period on denture models of 33 regular gap milk dentures and 49 milk dentures with protrusion of the upper incisivi. A "physiological gap" could be found in only 2.3% of cases.