The weekly messenger. [volume] (St. Martinsville [i.e. St. Martinville] La.) 1886-1948, 1888-10-27
MAKING GLUCOSE.
e Process of Extracting Honey
from Corn.
ystalliZed After a Labyrin-
thine System of FiItering.

thc process of making glucose will
best understood says the Chicago
b, by following the corn from the
. it enters the factory until it runs
at aspigot clear, colorless liquid.
! she'll corn is first soaked for seve.
days in water to soften the hull and
pare it for the cracking process. The
ened corn is conveyed by elevat RS
tne of the higher stories OF the fac
! and shovelled into largo hoppers,
b which it passes into mills that
e!y crack the grains without reduc-
them at once to a fine meal. The
ked grain is then conducted to a
e tank filled with rinsiag water.
bulls Of the corn float at the ton
be water, the germs sink to the bot
and the portion of the grain con
iag the starch, becoming gradually
bced to flour by friction are held in
ton in the water.
an ingenious process both the
! and the germs are removed and
four part now held IN solution con-
nothing but starch and gluten.
liquil is then made to flow over a
$ Of tables, representing several
in area, and the difr,relce in the
Efc gravity OF the two substances
Is the gluten and starch to separate
out the use OF chemicals.
be gluten is ola go!den-yellow color
the starch snow white. BY the
tn, gluten has been completely
Ena:cd the starch assumes y plastic
and is collected from the separat-
tables by wheeibarrow!uls and
to drying room. wher. it i; p-e-
as the starch Of commerce or is
In a chemical apparatus to be
ertei INTO glucose. The CONVEX
is effected ty submitting the starch
action OF minute percentage OF
sulphuric acid, which, without
ping a oonstitu mt part of the COM
i, produces by its presence merely
acaloa' chemical change.
Is change from starch to cluco,c i. |
1ui process and has four or fiv, /
ieii2cd stages. On the addition .
acid the first change results II I
production OF what is knowa to
iit' as dcx,rinc. l., at this stare
cid Is ncutra.iz2d by the addition
pc water, the process il choked
'eztrine IS the permanent product.
process is allowed TO 60 on, the
however, works a second change
raitose Is tho re :ult. Hero the
can, ii necessary. be interrupted
'u'raizing the acid by means of
water, AMI for some purposes in
1t oil brewing this is sometimes
thlrd and important stage in tn,
cal charge wrought by the action
II the production OF glucose, aad
ere Is where the greatest skill of
enlist Is required. The product
Flow by test that it responds en-
the chemical formula CO, HIP.
ny comparing this formu a with
starch. which is CO. ITO. o.
SIX parts of carbon to ten o. hy-
AID five Of oxyGcn-;t will be ,
ina. the SUI phuric acid has not ,
TO the starch, hut has taken IN
fF'' Of hydrogen. aad the only .
The starch il one part Of oxvrc2. q
rn' water Introduced to neutral r
AID forms with it product |
gypsum. which can be removed 2
ae glucose without leaving any +
liable trace.
'OC'th stage il the chcmic,l pro- u
'us In chiystaliziag the liquid, q
Gu me product is called crap, $
mere Ii fifth stage in which 1
or tuFnt sugar, could be pro-
we've 1t of any commercial valu..
psun' or sulphatc OF lime, formed
~'u rlilzIlg line water AID SUI f
-c'd, sinks by cravltation to the a
VI TIE vessel and tn, supcrnataat ii
ae ilqnii is drawn off IRON III, =,
Ms Is almost pure chemical giu- Il
Out 1t is still subjected OF
A''s''ng process through bo1c- CT
'Au refined in the Same way F.
sugar i'rcfined. The bonc.black ri