Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1885-03-20
THE USES OF GLUCOSE
Hade From Almost Anything aud -.
In Almost Nvrli ne.

Made From Almost Anything aud t-Yi
In Almost iNrrs IA ng.
At the re- iur-t of the Comm g.. ugrt
of Int rnal Revenue of the United
>tatr> a comm ttrc of thr Nat uua
Academy of Sciences was uppu urrd
consisting of professors uf University
OF Ph ladclph a, Yale CoilrIr. toiu,u.
b;a Coltcgr, Harvard college. and
John Hopkins t'niHcr> ". tn purpn., ,
being to &c cntiically investigate the
var ons products known IL GLUCOSE
grape sugar. maltese. etc. The com
m ttre found that glucose l. mnd,.
from many things bc>dc> starch and
potatoes, such rs from leaves. straw
rag, chips. twig> rr>idu'~ from brow
er,cs. Il stillrr.c>. "tr. The following
which we take from thor report. ,h"N -
to what Use glvco>c J. put
Both glucose and grape sugar iind
extensive appl cation Tor Il great van
ETY. of purpo~ ~ substitutes Tor cane
sugar or for barley. Tho mot gen raj
purposes Tor which gluro-" or starch
sugar is used are:
|. For the manufacture of table
syrup. This consists ot n"ark nr
quite color'c-> glucose. with 4 Suite rnt
addition of cane sugar from the sugar
refinery to give il the flavor and ap
pearance Of Il highly refined mola,>,.s
The quantity oi can" syrup added
wares from two per cent up Ia thirty
three per cent.
,. A. Il substitute for harlc, NAL, in
the brewing of ale o. beer Thi~ :
really substitution OF Ind an corn fnr
barley. but il constitutes a very imprr.
feet substitute. rs the corn. b, the
treatment employed IN extracting II,
starch for conversion into glucose. l.
completely deprived of all the II tru-
g"nous bodies and mineral salt, which
it originally contained. Hence. the
glucose alone. which j. simply trans
formed starch, j. >ul >tilutrd tor the
entire barley grain. with its great vari-
ETY. OF valuable constituents. This j.
not true, however. of the malto-r pro
duced from .hc cnt re- corn hN the ac-
ton of the malt. This material con
tans all the soluble constituents of the
corn. together with the addt ounl sub
stances which are rendered soluble hy
tHt d'tloIl VI iHt ulISli~t 81 iilf nltlt.
). As Il substitute for cane -ugar IN
confectionery.
(. For the adul;rraiion of cane ~usar.
to which it i added To- the extent Of
twenty or more per cent.
). As a substitute for cane SUGAR IN
canning fruits and in the Manufacture
of fruit jellicS.
;. For the Manufacture of art fic.al
honey. This j. neatly put up IN glass
jars containing n small ccc Of honey
comb.
I. In the manufacture vinegar
x. In the manufacturing uf liquor
coloring, used in m Ning liquors and
making artificial liquors.
.. Other more limited appl cations:
In the manufacture Of wine: hN III"
baker in making cakc>; IN cook NJ: in
the preparation of saucc>; ~ an add %
Jon To some canned meats. r~,,cc all,
curncd beef; i'll the preparation oi
chewing tobacco; in the Manufacture
of printers rollers, aud IN thr manu-
faciure of some kinds of ink
The demand for glucose and crap,
sugar for these purpo~" j. .Xt I'm ly
variable. and depends on the relative
prices of corn and the article foi
which this kind of sugar j. substituted
especially sugar-houSr syrup ant
barley. National Dragqtd.