The age-herald., 1902-05-11

acteristics of India rubber, even to the | odor. It is made of corn oil squeezed
 out of the germs The oil undergoes
 sulphur treatment and a baking, and the
 rubber substitute results. -.
 The main point In favor of corn rubber
 Is that it can be sold for about one-tenth the price of Para rubber which costs about $1 pound. The corn rubber can | be used in rubber boots, bicycle tires, sheet rubber, water proof1ng, rubber heels, | linoleum-in nearly all classes of rubber goods. Its greatest use is probably in machinery. as in packing for valves. The fact that corn oil is not affected by the air again proves of value, for its rubber products resist oxidization, remain plia- ble, and do not crack as do most of the rubber substitutes made from vegetable oils.
 The oil Is used for cattle feeding in corn oil cake of which 1t forms about 10 per cent. Little of this is fed to Ameri- can stock, most of 1t going to Hamburg and Antwerp to be fed to European cattle.
 Europe is a heavy consumer of corn oil, and every year demands more. The first big shipments were made in 1899, when Europe took $83Ss000 worth The next year the export reached a value of$1, ,59S 900, and last year 1t was $2,0450O0. Vegetable oils enter largely in the manufacture of soft soap and the Europeans find corn oil the most satisfactory, despite its price of S23 a barrel.
 The size of the kernel considered, the principal constituent of corn is the starch. To extract that the shelled corn is placed in vats, about a thousand bushels of corn to 5000 gallons of water. In the water is small proportion of sulphuric acid, just enough to soften the kernel, loosen the glutinous matter. and free the germ. After thirty or forty hours the water is drawn on to be evaporated so that any of the corn 1t has absorbed may be recovered. In former years this water was wasted, now the phosphates and albuminoids in 1t amount to from one an one-half pounds to bushel of corn that has been soaked. l It Is then mixed with the by-products
 which sell as cattle feed
 The mass left behind after the water
 was drained off is run through mills, talk
 ing off the hulls, breaking up the glu-
 tinous matter, and freeing the germs. The | gluten, starch. and hull are ground fine
 and passed over silk bolting cloth.
 The hull or bran remains on top, but 1 the starch and gluten pass through. The gluten and starchag get another bath and the starch being the heavier remains be- | hind. The starch is now in solid form, and after the last water Is dried out the product Is ready for the market
 In that state 1t may be used in the laun- otSt oAC"tiys UT COuleCtlOnery, or SOl0 In the same can with baking powder, but 1t stands a good chance of staying in the factory and undergoing changes that will | make 1t grape sugar, glucose, or dextrin Dextrins are gums or paste To make of starch a substitute for gum arabic 1t is treated with nitric acid and then baked. | As dextrin t44e starch fixes dies and colors on fabrics. particularly calico, and also may be used in paper boxes, oilcloth, ink, wall paper, for cumming envelopes and stamps, or wherever strong adhesive paste | is required.
 ~.4ucose and grape sugar are the great | est single derivitive of corn starch. To make glucose or grape sugar the starch i is treated with muriatic acid, and after pressure the acid Is neutralized by car bonate of soda. The acid is affixed to the sodium, forming common salt and l every trace of carbonic acid remaining is | carried on. by varying temperature | pressure, and degree of acid,ty a variety
 of sugars can be produced. When the | acid treatment or conversion" is carried i to the farthest grape sugar Is produced l n llen the action Is less complete thick
 colorless syrup, glucose is produced To l make a table syrup of glucose 10 per | cent. of cane syrup, sorghum, or molasses l is added.
 The grape sugar taken from starch does | not resemble cane sugar, for the large | amount of water in the corn prevents
 specialization or granulation. All the
 efforts to overcome this defect have fail
 ed. Now about sll the water-free sugar