The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1903-05-03

1 refining, before the glucose has reached
the stage OF perfection that makes It O.
marketable commodity. l5
An ordinary kernel OF corn. as 1t comes
to the laboratory. contains germ, or
embryo plant. surrounded BY Q mass ct
cells containing albuminous matter and
ssenarat Q grains Of starch. These ele-z
ments. which practically nonrlsh the little
lSplant germ, somewhat MS q chicken 70
nourlshed In an egg, are really the. ele-
menta OF a perfect food. proteine-of
which the white OF an egg Is q familiar
esa mple--colta lining sugar starch II and
| fats. Their presence Is what gives tho
kernel OF corn SO many commercial pos
abilities. And without going into the
tcchnicalitles OF production-steep tubs,
rolls. shakers, filter presses, starch runs,
or what not-the gradual evolution OF
thee different products Is an interesting
example OF the power OF modern chemical
mechanism to extract a long list OF unex-s
1pected utilities out !. of a single atural :
substance Sun, wnd, rain, air and soil
store up these VARIOUS utilities, and mod
ern humanity Is always making new,
quicker and better ways OF extracting
and applying them,
ST When tho kernel OF corn begins goins
through Its Transforming processes one
Of the first results Is the separation OF
the Germ. The germs. separated aud
ground, are reduced to pasty mass,
which is subjected to pressure and 40 4
divided into q clear, yellowish oil on the I
one hand and dry, com act cakes on tho
other. Tho oil Is used In the manufae-4
stura Of pa or Is vulcanlzed, mixed with
Fits of cork, and so transformed into
rubber mats or bicycle handles. The dry
cakes are largely exported as cattle feed.
the amount OF protelne which they COM
tain making them both healthful and ny,
4toy1 aft y8of ha Of
tho acorn has heen extracted continues
on Its way Ia the final and vastly more y
important products, ~ starch and glucose.
S2.Isut before tho corn hecnmes starch
two other by-products are produced, the
first being corn BRAN or wet foed = as "
rs called In factory praGt ice, and the
second gluten meal, Both OF these pros
duets are cattle foods. The gluten being
particularly rich In albumlnous SUBJ
Ing with the regular food of a dairy farm
IN order to Improve the qualify and guam
stlty Of the milk. Gluten. indeed, which
In dried form becomes gluten meal and n
so goes to tho COWS, is derived from tho y
corn during the extraction Of the starch
that goes to the big textile mills and
there plays M Important part IN the
weaving and dyeing az cotton, fabrics, OF
else to the confectloners, where thou,
sands OF tons. are used yearly as moulds
In which to cast the candy animals that
we soc so commonly at christmas, The
grape sugar, so-called, which goes to
the dlstileries and becomes an important
factor In the brewing Industry, and the
concentrated, LIQUID glucose, that goes
to the confectoners and becomes an Item
In the manufacture Of confectionery,
syrups and Jellies, are both derived from 6
starch by an elaborate chemical and re-,
flning treatment,
Z All these products are made by chemi, "A
cal reactions first carefully studied on q
small scale In such theoretical laborato-
rles as that Of the institute and then APP
piled on a large one In big manufacturing
plants, Grape sugar, so called from Its
general resemblance to the sugar sople-
times found on the exterior OF dried
grapes, Is an Ideal fermenting sugar and
Is therefore much used in the manufac- x
tpTa Of Sparkling ales. the gases which II
gives, or during fermentation producing /
the necessary sparkle hetter than any
other agency And corn Is also largely
used In the probation Of malt food ana
liquogs, which OWE. their valuable proper,
ties to ma tose, or malt sugar, derived by
chemical TRANSFORMATIONS from the starch @
IN grains, Va "a II. ~ 4