Wow, Laurence – really dating yourself…
The old ADL went bankrupt in 2002 – a European private equity firm bought up the brand name. Certain parts of ADL went to other companies (e.g., the chemical safety practice became ioMosaic).
The old ADL even has an Alumni Association - http://adlaa.org/
Many of us revered what ADL had done over the years.
As for the contents of the cake – perhaps Intertek? One of the most respected names in QA testing.. http://www.intertek.com/food/testing/
That said, cake is a pretty basic product and most cakes have been made the same way for well more than 120 years – an older recipe book of the turn of the century would show you the ingredients before much of the bespoke products (such as baking powder – although Clabber Girl was introduced in 1899) were available. A food analysis might also be difficult as some of the elements – such as egg proteins denature and combine to make what keeps that slice stable for 120 years.
It has been decades since I last had any dealings with Arthur D Little but at that time the company had a R&D food laboratory. You may want to check there.
From: ACS Division of Chemical Health and Safety [mailto:DCHAS-L**At_Symbol_Here**PRINCETON.EDU] On Behalf Of Murphy, Dr. Ruth Ann
Sent: Wednesday, May 30, 2018 1:12 PM
Subject: [DCHAS-L] Information Needed
Does anyone know of a lab that could analyze a 120-year-old slice of wedding cake for ingredients? We would of course have to factor in oxidation, etc. This is related to one of our school's founders and our museum group would like to recreate the cake - possibly for alumni socials, etc. Thank you for considering this very unusual request.
Ruth Ann Murphy, Ph.D.
Professor of Chemistry
Chairperson, Department of Chemistry, Environmental Science and Geology
Co-Chairperson, Health Professions Advisory Committee
Amy LeVesconte Professorship of Chemistry
JAMP Faculty Director
University of Mary Hardin-Baylor
900 College Street
Belton, TX 76513-2599
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