Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-02-04


ment, to which one can refer and read off,
opposite the number which corresponds
to the distance the plane of polarization
was rotated right or left, the proportion Of
sugar in the solution. Glucose (grape
sugar) is in general use in the manu-
facture of wine and beer. In the max
is used to convert the sugar into
dextrine. The body of beer consists almost
solely of dextrine. which is made chiefly
from the grape sugar, on account Of its be-
ing cheaper than the other sugars. Grape
sugar is sometimes added to wine in order to
strengthen it, but it is now found in wine
as natural production of fermentation.
The honey dew which sometimes falls in
viscid drops from the leaves of the lime and
other trees, and the mama of Syria are a
mixture of these sugars with little
gum. Flour made from the various grains
generally contains small amount of sugar
which seems TO be a mixture of cane, fruit
and grape sugar Air.dry wheat -four con-
tains about 33 per cent. of sugar; wheat
bran, 4 8 per cent. rye flour, 3 AZ per cent. /;
rye bran, Sc per cent. barley meal, 3.4
per cent; cat meal, 2l9 per cent. /;
rice -four, SO per cent; corn meal,
81 per cent; and buckwheat meal,
81 per cent. From the above it
is seen that sugar is no considerable ingre-
dent of the economic vegetable products.
There are quite number of other sugars
which we will only name. Mannite is an
ingredient of mama, which exudes from
several species of the ash. 1t also exists
in the sap of some fruit trees, in mush-
rooms, and Is sometimes formed by the
fermentation of sugar. Quercite is the
sweet substance of the acorn. Pinite
exudes from the bark of several species of
pines when separated from the resin it
forms a very sweet crystalline body.
Mycose is sugar which may be extracted
| from the ergot of rye. Lactose is the
sugar of milk, and is largely manufactured
ID Switzerland for commercial use. When
pure it forms colorless, transparent crys-
tails, of slightly sweet taste and dis
solved in water forms a thin but sweet
syrup.
| We have now reviewed the whole of the
cellulose group, and it will be profitable for
US to notice some of the changes which the
members of this group undergo with SO
much facility. The plant by its vegetable
organism has the power OF Transforming
most of these bodies into every other one,
and almost every one of them, except the
five last named, can be found in some stage
of the growth of all plants Of the higher
orders. In termination the starch which
is largely contained in seeds is converted
into dextrine and glucose. 1t thereby ac-
quires solubility, and passes in the embryo
to feed the young plant. Here it is again
solidified as celluiose, starch, or other
organic principle, yielding, in fac, the
chief part of the materials for the structure
of the seedlings. During spring, especi-
ally in cold climates, the starch which has
been stored up over winter IN the
wood of many trees, especially the naples,
seems to be converted into saccharose, be-
comes soluble, passes into the sap, by
which it is carried upwards into the buds,
where it nourishes the young leaves, and
is in them transformed into celiulose and
starch again. Specimens of diseased beets
have been found in which part of the sugar
had been converted into starch. In the
animal body these products undergo SINH
lar transformations. During digestion, the
part of the cellulose which has been dis
solved, starch, dextrine, and some of the
gums, are all converted into glucose (grape
sugar.. All of these changes can be accom-
plished in one direction by chemical means.
Cellulose may be converted into sugar and
dextrine, but as yet dextrine has never
been changed into sugar, nor sugar into
cellulose.
We come now to the pectose group, in
which is comprised the vegetable jeliies.
In consists of pectose, pectine. pectosic, pee
tic and metapectic acids. These bodies are
an important part of the food of man they
are found in or derived from feshy fruits,
pumpkins and squashes, in cabbage, ber-
ries, and in the root of various vegetables.
The name pectose is given to substance
existing with cellulose in the flesh of un.
ripe fruits, and in the roots Of turnips, car
ro.s and beets. No means as yet have
been found of separating it from the cellu-
lose without changing its nature, and
hence the properties of the pure pectose are
as good as unknown. IL is thought that
pectose constitutes the bulk OF the dry mat
ter of the above fruits and vegetables !;
and from the products of its transform.
atien it has been concluded that it is
distinct body, and that it is the source
of the others. Pectine is obtained from
pectoae by the action of heat, acids,
and ferment, just as dextrine was derived
from starch. When the flesh of the plants
and roots, in the process of ripening. is sub
jected to the joint action of a moderate
heat and ferment, the starch which is
contained in it is converted into dextrine
and sugar, thps becoming soluble. By the
same agents the pectose is changed into
pectine, which is also soluble in water. The
principal part of the pulp of ripe fruits is
composed of these products of starch and
pectose, together with cullulose and water.
These same changes take place in the bak
ing of apples and pears. and in boiling beets
and carrots.
By the action of heat, fermentation and
alkalies, pectine is converted first into pecto-
sic and then into poetic acids. These two
bodies compose the fruit jellies. By pro-
| lnnged boiling, or contact with acids,
the poetic acid is in time changed
into metapectic acid, and dissolved
to a liquid again. Metapectic acid is
also a product of decay. Both pectosic
and pectic acids are insoluble in cold water
Pectosic is soluble in hot water; but the
poetic acid is insoluble in hot water. To
illustrate these bodies and their properties,
take a handful of sound cranberries, stew
them just long enough to soften them, then
press out and strain the juice. By this
process you have converted the pectose of
the cranberry into pectine, which is in solu-
ton. Heat some of this pectine solution
almost to the boiling point, until it solidi.
fies e jells y on standing or cooling. This
will be found to dissolve on heating again,
but if not heated too long it will form
again. You have now converted the pectine
solution into pectosic acid, which is soluble
in hot water. By heating this pectosic
| for some little time it will at first
dissolve, bat after while it will solidify
| while hot, and will maintain its consistency
| for some time, showing that the pectosic
acid has been converted into poetic acid,
which is insolub!e in hot water. By heat
| ing this poetic acid for a considerable time
it at last dissolyes, and is transformed into
metapectic acid, which will not .hicken by
further heat. The manufacture of jellies
is based on the changes undergone by the
members of the pectose group, and the
success of the operation depends wholly on
the fidelity with which these different
stages have been brought about. 1t is a
fact not generally known that much of the
Jelly of commerce is simply animal gela
tine, colored and favored by artificial
means This gelatine is substance de-
rived from the animal membranes, which
| is easily dissolved in hot water, but
solidifies on cooling. 1t is an in
sip,d. tasteless mass, and contains little