Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-02-12

/ oO1ACei VI Da1ACo " udIAldlu dQlnal
| warmth 1t passes in as pure fuel, it is
| oxydized, and the ashes rejected through
| the respiratory organs. The warmth i'm
! parted by this combustion is necessary to
| the proper ful1llment of the functions of
the body. Of these functions, those of
digestion and assimilation are the most
important. The digestive apparatus re-
ceives the gluten and the starch of the
grain; the latter is pushed forward to be
burned, the former enters the circulation;
and out OF its contained iron, potash,
soda, magnesia, lime, nitrogen, ETC., are
and organs of the body All of the iron
is retained in the blood, together with
much Of the soda and phosphoric acid :;
the lime goes to the bones, and the mag
nesla very abruptly leaves the body, as it
seems to be very plainly told that it is
not wanted. Such, in brief are the uses
which the organic and inorganic constit-
uents of kernel of corn subserve in the
chemistry of animal life.
The changes which they are made to
undergo in the laboratory are almost
equally interesting and important Fee
cula, or starch, is body of great interest,
and is not found alone in corn. There is
scarcely plant or part of a plant which
does not yield more or less Of this
substance. What curious vegetable is
the potato! Swollen or pulled out by
the enormous distention of the cellular
tissue in which the starch is contained, it
seems almost ugly in its deformity. 1t
is little less than a mass of starch when
the watery part has been evaporated.
If we separate the starch from the glu-
ten in corn, and boil it few minutes
with weak sulphuric acid, it undergoes
a remarkable change, and becomes as
fluid and limpid as water; and if we
withdraw the acid, and evapOrate to dry
ness, we have new body, kind of gum
called dextrin. But if we do not inter
rupt the boiling when it becomes thin
and clear, but continue it for several
hours, and then withdraw the acid by
chemical means, we have remaining a
liquid, very sweet to the taste, which
will, If allowed to separate, solidify to a
mass OF grape sugar. This is the method
OF changing corn into sirup and SUI
gar. What is most extraordinary in this
process is the fact that the acid under
goes no dimunitiOn or change. The play
of chemical afinities lies between the
amidine and the elements of water, grape
sugar containing more oxygen and by
drogen, compared with the quantity of
carbon, than the starch. Nothing can be
more striking than these changes. From
the kernel of corn we obtain starch, this
we change easily into gum, and by the
aid of one of the most powerful and de-
structive acids, transform it into strip
and sugar.
We are now to consider another most
extraordinary change which corn is CAP
able of undergoing, that of being trans
formed into whisky or alcohol. If we
take the sweet liquid obtained by the in
fusion of matted corn, and subject it to a
temperature of 60 or 70 degrees Fab, it
soon becomes turbid or muddy; bubbles
of gas are seen to rise from all parts of
the liquid, the temperature rises, and
there are signs of chemical action going
on in it. After awhile it slackens, and
soon stops altogether Examination
shows that it has now completely lost its
sweet taste, and acquired another quite
distinct An intoxicating liquid is found,
and if we place it in a still, we obtain
colorless, inflammable liquid, easily rec
ognized as alcohol. By a peculiar ar
rangement of the condeHsing apparatus of
the still, a portion Of the grain, oils, and
a large amount of water are allowed to
go over with the alcohol, and this con-
stitutes whisky.
This is an example of the change called
vinous fermentation. The influence of
ferment or decomposing azotized body
upon sugar is strange and quite incom-
prehensible. Through its agency, we may
cause the highly organized kernel of corn
to take another step downward towards
dead inorganic condition. We can
transform the alcohol over into acetic acid
or vinegar, or the sugar may be formed
into one of the most curious organic acids
the Tactic. AS in these processes, we fol-
low the kernel Of corn through the various
changes, first into gum, then into sugar,
then alcohol, then vinegar, and ultimately
into carbonic acid and water, we obtain
an imperfect idea of the marvels of vital
chemistry. The chemistry of a kernel of
corn is a comprehensive topic, and to be
considered even in its outlines would sup
ply material sufficient for a volume. The
aim has been to group together a few of
the most interesting points, and thus
awaken desire for a more complete
and satisfactory investigation.-Scj0nt!5tc
american.