The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1896-05-02
HOW GLUCOSE is MADE.
In the United States the Source Il Genei
orally Oorn, in Europe Potatoes

In the United states the Source Il Gener
orally oorn, in Europe Potatoes.
From the New York Journal.
Candy eaters will be Interested i'm
some of the details of the way glucose
is MADE, for, on account of it's cheap
ness. great deal of It is used instead
or sugar In the making of candy. Gu
cose, however, is really a sugar, after
an resembling In many ways beet
sugar Besides candy, glucose is used
TO a considerable extent in the manu-
facture of wines and beers, on account
OF the ease with which il can be con-
verted into alcohol by fermentation.
Nearly all of the glucose made in this
country comes from corn. but in Eu-
rope potatoes are used largely in its
making. Forty pounds of glucose is
secured from a bushel of corn. The
corn can be converted directly into this
article, first being ground and then
boiled with water and acid until the
starch which forms the backbone of
this product is entirely transformed
into glucose. But this simple process
Is not altogether satisfactory, and a
much more elaborate one is usually
made use of
In this the starch is first separated
from the other constituents of the corn
The corn is STEPPED" in large wooden
tanks holding from 1000 to 5000 BUSH
els. The cereal is then covered with
water, which is kept at nearly so de-
grees Fahrenheit. Fumes of burning
sulphur are blown into the tank. the
object of all this being to soften the
corn and dissolve the gummy sub
stance.
Immediately after the corn is washed
with fresh water and then ground be-
tween millstones or rollers. The soft
part of each grain at the pointed end
is what is known the
this is separated from the rest by roll
ers. All the ground corn is then run
into tub of starchy water, which is
stirred constantly. The germs" float
on top of the surface and are carried
off through an upper pipe, whose
mouth is just below the surface of the
water in the tub. The starch. being
heavier, sinks to the bottom, nearly all
of the oil and a large part of the gluten
having been carried off.
In corn there are four substances
starch, gluten, oil and bran. 1t is only
now necessary to separate the remain
ing bran and gluten from the starch.
To do this the mixture that has set
tied is combined with more water and
then thrown on a mechanical sieve that
is known as a shaker" This frame,
about feet long and three feet wide, is /
covered with boiling cloth. 1t is in
clined at an angle of 80 degrees and is
Kept IN constant vibration, causing the
corn to gradually shift downward. I
Marry jets of water are meantime play /
ing on 1t.
In this way the fine particles of
starch and gluten are washed away
from the bran and drop off from 'ahe
end of the screen, leaving a yellowish,
milky mash. This contains starch and
gluten, but the starch being the heav-
Ter the separation is easy The fluid is
run over inclined tables about 200 feet .
long. The starch settles near the head
of these tables in great quantities,
and the gluten runs away with the
water.
In a converter. mixed with muriatic
and sulphuric acids and heated by
steam. the starch is converted into glu-
cose, a simple chemical test showing
when the process is over. Glucose is
also known as grape sugar" Large
quantities of it are made at Buffalo.