New-York tribune., 1884-01-13
GLUCOSE SCIENTIFICALLY VIEWED.

THE NATIONAL ACADEMY or SCIENCES REPORT 1T
TO BE HEALTHFUL AND COMMERCIALLY M
PoRTANT.
WASHINGTON, Jan. 1.-THE National Acad-
envy OF Sciences through President o. c. Marsh, to-day
made report glucose 10 the Commissioner of Internal
Revenue. The following Is summary of the report;
1-Stareh sugar found in commerce is mixture IN
varying proportions of two sugars called dextrose and
maltese and Of deXn starch gum Dextrose was dis
covered grapes by Lowz, in 1892 and was first pre-
pared from starch by KrchhoG in 1911. In 1919 Bra
cOnnOt prepared il from woody FIBRE Maltese was rst
recognized distinct 10y Dubremfant IN le4 In
the product OF the action OF malt on starch NO ueAoSo
is thus produced, according TO Osullivan
2-The process of making starch sugar consists hst
IN separating the starch the by soaking grind
ing stranng and setting and second in converting the
starch into sngar by the action Of dilute snphnile ac
this acid being subsequently, removed by the action OF
chalk To make the solid grape sugar the conversion
is carried further than make the liquid glucose After
clarifying, the liquid is concentrated III vacuum
pans and is decOorized with bOne-back.
3-Tne starch sugar industry in the United States
gives employment twentynne factories having an es-
tmaed capital Of $4,000, ,OOO consuming about 10000
bushels of corn per day. and predicting grape sugar and
glucose OF the annual value of nearly $lOOOOOOO In
Germany IN there hiy-nine factories OF this
sort consuming over 600 of starch and produc-
ing about 40, 900 tons Of starch sugar.
4-starch sugar chiefly used in making table syrup
i II
ting cane sugar also used TO replace cane sugar in
confectionery canning fruits, in making fruit jellies
and in cooking Artificial honey is made with 1t, and so
also is vinegar.
5starch sugar represents distinct class of sugars
az cane sugar does the other the former being obtained
naturally from the grape the latter is from the cane
and the best Starch sugar. which is term chemically
synonymous with and glucose, when pure has
about twOthrds the sweeteng power Of sugdrcane by
the action of the dilute acids both cane sugar
and starch yield In the of starch however,
dextrose constitutes the sole final product.
6-Te commercial samples of starch sugar obtained by
the committee showed fairly uniform composition on
analysis The liquid FORM or glucose, contained from
343to42s per cent ofdexrose from to 1913 percent OF
altosa 29S to 453 per cent OF deXlrn aHd lron
l42 to 22.6 per cent Of water. The solid FORM
"grape sugar." gave from 72.0 to 73.4 per cent
OF dextrose from SO per cent Of maltese, from
DO TO per cent of dextD, and from 14O 10 lH6 per
cent of water Three specimens of especially pcpdIed
"grape sugar" contained s7l, 93.2 ana 994 per cent
OF dexrOse respectively The last OF these was crystal
90 mineral or inorganic constituents. the samples Of
starch sugar examined contained only minute
The total formed in the "ClGos" was ouiy ifoin
O325 TO OGO per cent, and In The eTaie sushS oniy
from O.33j 07j0 per cent No Impurities, elthcr or
gac or Inorganic in character, other than those men
Toned were detected IN any Of the samples examined
The elaborate experiments upon the fermentation OF
starch sugar would 10 De final the question OF
beatulness only Of glucose itself but also OF me
Largo quantities of a concentrated extract from the fer
po1nd OF starch sugar We're taken informally by tho e
ierimenter and this repeatedly without the slightest OBJ
scryable effect. This result rEidy applied holds, OF
course only for those which, IKE Uils, are maze
from the starch of Indian corn or maze
In conclusion then the following facts appear as the
result OF the present investigation:
l-Tbat the manufacture OF sugar IRON stlIch is long
established industry scientifically valuable ana CONNER
eially important .,-..
2-Tbat the processes which il employs at the present
time Objectionable in their character ana leave
TIE product uncOntaminatfd. -
3ITbat lie starch sugar thus made and sent into COM
rnercn 4. OF exceptional purity aud uniformity or com
posit0n and contains no injurious substances.
4-That, though having at best only about tWothhGS
the swe.t-ning power O sugar yet starch SUGARS III
no way inferior 10 sugar in heafGnes mere ne
jpr no evidence before the committee that maize staTch
eu,ar either in its normal condition or fermchtcd, bas
any dele erous upon the system ven when taken
HE reort is signed by George 4. Barker, William II.
Rraycr Charles +. Chandler, WOcOu gibbs and Ira
RemseI, who form the committee.