Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1888-11-27
Paine'S Celery Compound
A CURIOUS PRODUCT.
INTERESTING FACTS CONCERNING
sAcCHARIN AND IT'S USES.

The New Sweet Manufactured from Coal
Tar-Used Now in Cake. Candy and
Champagne-what al American Chem
list says-MedicaI Uses.
The curious product from coal tar
known As saccharin was introduced by
French chemist two years ago. since
when factory for its production has
been established In Westerhausen, near
the old historic town OF Magdeburg. In
Prussia Saccharin has become so for
midable q rival OF cane and beet root
sugar for many manufacturing purposes,
that the producers Of these look upon the
new material with great disfavor. Late
French papers state that the French
sugar manufacturers have begun n cam
paign against it. and the Society OF Ag-
riculturists have petitioned the govern
ment to forbid its manufacture. US being
prejudicial to the beet root sugar trade,
although experiments have shown that
1t is not noIious.
1t has been found that In its pure state
it is difficult of solution. but this defect
is corrected by the addition Of an aka
line bicrbonate that is added by small
portions to the saccharin mixed In the
water. No heat liz employed. as under
the influence Of heat soda will transform
saccharin into salicylic acid. Neither
flies. bees nor other insects will touch
saccharin In any form, but physicians
are already prescribing it for patients
afflicted with diseases which will not
admit OF their taking sugar a gentle
man to whom sugar was forbidden tried
saccharin. using II alone to sweeten
lemon juice and stewed cranbcrries. He
found that II would not mix. and ex-
perimentcd with various things to rem
edy II. but was unsuccessful until he
thought Of glycerine. one dram Of sac
charm with one pound of glycerine
heated to solution. makes a mixture
closely resembling honey, and one that
readily dissolves in water, milk. tea.
coffee, wines and liquors.
ITS swEETENING POWER.
Saccharin is used now in cake, candy
and champagne Its swcetening power
I. 300 times greater than that Of sugar.
and It has neither the latters nutritive
nor injurious properties. 1t does not
ferment, and is in no way altered by the
action Of yeast and other ferment, II
addition to this. It has also antiseptic
properties which make il useful in pre-
serving articles Of food. 1t is n condi-
ment, or spice, and should never be
tasted in its pure state
a distinguished American chemist
when asked for some information re-
specting the new material, said. Sac
charm is really ii many WAYS a re
markahle product 1t is the sweetest
substance known. One part Of it in 10
600 parts Of water VIII give the water a
perceptibly sweet taste equal to one part
OF cane sugar in $50 parts Of water, and
solution of one in 10000 IL intensely
sweet. In appearance 1t ia a white
crystalline powder. soluble in $50 parts
Of water at % degs. centigrade, and is
easily soluble In alcohol and ether. Its
scientific name ls benzoyl sulphonic
amide.
"CuriOusly enough, saccharin Is in no
way related TO the class Of sugars (carb-
hydratesl. either chemically or phvsio-
logically. 1t is not only mformentable,
but 1t possesses an anti-zyInotic action
that is, 1t retards the ammoniacal fer
mentations in certain secretions Ii is
indigestible, inert and non-poisonous,
when taken into the stomach and passes
out unchanged. These properties give it
an important place in dietctics, phar-
macy and therapeutics. When mixed
with the food Of diabetc or obese
patients 1t enables them to indulge In
sweetened dishes which ordinarily must
be denied them on account of the In iuri
otis effects Of sugar under such condt
tionA
A HARMLESS swEETENISG.
ut il a harmless and effective sweeten.
ing agentfor bitter medicines, and chemi-
cal combinations Of it with several aka
loids, such Gs 9uinine, strychnine and
morphine, have been employed with
marked success. 1t IL also given with
other remedial agents, or in pure solu-
ton as an anti-ferusntative medicine
In various gastric and intestinal dis
orders.
Besides these medical uses. saccharip
Is largely employed IN France as "A sub
stitute for sugar in confectionery and
liquors. One part Of 1t To / 600 or 2. 600
parts Of glucose grape sugar makes an
equivalent to cane sugar for confec-
TONERS use. md one part Of saocharin to
5000 parts o, liquid Is considered s,ffi-
eient FOR making sweet Gqueurs. Al
together there il good reason for the
concern felt by sugar producers on ac-
count u a substance. teaspoonful Of
which will convert barrel Of water
into good syrup and which does not de-
cay, mold or ferment. and ha. no injuri-
gu. effect upon the human system.
The chief difficulty in the way Of its
me is the high cost Of production: but
improved processes will Doubtless be de-
vised which will bring its market value
10 much lower figure than 1t now com
nsnds. frank Leslie's.