Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1885-02-27
THE USES OF GLUCOSE.
Made From Almost Anything and. USED
in Almost Everything.

Made From Almost Anything and. Used
in Almost Everything.
At the request of the Commissioner
of Internal Revenue of the United
States a committee OF the National
Academy of Sciences was appointed,
consisting of professors of University
of Philadelphia, Yale College, Colum-
bia College, Harvard College, and
John Hopkins University, the purpose
being to scientifically investigate the
various products known as glucose,
grape sugar, maltese, etc. The COM
mittec found that glucose is made
from many things besides starch and
potatoes, such as ..from leaves, straw,
rags, chips, twigs residues from brew
cries, distilleries," etc. The following,
which we take from their report, shows
to what use glucose is put:
Both glucose and grape sugar find
extensive application for a great vari-
ETY. of purposes as substitutes for cane
sugar or for barley. The most general
purposes for which glucose or starch
sugar is used are:
l. For the manufacture of table
syrup. This consists of a nearly or
quite colorless glucose, with a sufficient
addition of can sugar from the sugar
refinery to give it the flavor and APP
p%earance of a highly refined molasses.
The quantity OF can syrup added
varies from two per cent. up to thirty
three per cent.
2. AS a substitute for barley malt in
tho lyauyn~ rf o1o ~, l,a,, sVNL:, -
really a substitution OF Indian corn for
barley, but it constitutes a very imper-
feet substitute, as the corn, by the
treatment employed in extracting its
starch for conversion into glucose, is
completely deprived of all the nitro
genous bodies and mineral salts which
it originally contained. Hence, the
glucose alone, which is simply trans
formed starch, is substituted for the
entire barley grain, with its great vari-
ETY. of valuable constituents. This is
not true, however, of the maltese pro-
duced from the entire corn by the ac-
ton of the malt. This material con-
tains all the soluble constituents of the
corn, together with the additional sub.
stances which are rendered soluble by
the action Of the diastase of the malt.
3. AS q substitute for cane sugar in
confectionery.
4. For the adulteration of cane sugar,
to which it is added to the extent of
twenty or more per cent.
5. AS q substitute for cane sugar in
canning fruits and in the manufacture
of fruit %iellies.
s. For the manufacture of artificial
honey. This is neatly put up in glass
jars containing a small piece of honey
comb.
z. In the manufacture OF vinegar.
8. In the manufacturing of liquor
celoring, used in mixing liquors and
making artificial liquors.
8. Other more limited applications;
In the manufacture Of wine; by the
baker in making cakes; in cooking: in
the preparation of sauces; as an addi-
ton to some canned meats, especially
corned beef; in the preparation Of
chewing tobacco; in the manufacture
of printers rollers, and in the manu-
facturc of some. kinds Of inks.
The demand for glucose and grape
sugar for these purpose is extremely
variable, and depends on the relative
prices of corn and the articles for
which this kind OF sugar is substituted,
especially sugar-house syrup and
barley. -Natioma4 Druggist.