The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-04-26
USES Of A GRAIN Of CORN
wULTTTUDic OF BY-PRoDUCTs WHICH
SCIENCE EXTRACTS FROM 1T.
A Food for Nan and Beast and q
staple I'm Great Manufacturing
Processes.

c1emlcai
turning millions OF kernels Of corn into
starch and glucose-the first product serv-
ing humanity, to the tune of many thou
sand tons yearly. in the preparation of its
cotton goods. and the second eventually
reaching the human stomach, in even larger
quantities, through the pleasant medium OF
confectionery or soda water. An ordinary
ear OF corn contains many industrial posi-
b1Iities-even including cob pipes. and
vucanized rubber mats for Libraries and
public buildings-many of which have been
developed only during the last two decades.
On their commercial side the total value of
these products has been recently illustrated
By the formation Of a highly capitalized
combination of the product interests.
while, on the theoretical side, the subject
forms an important field of study in theo-
retical laboratories. as, for example, in the
starch and sugar laboratories of the Massa-
chusetts Institute of Technology. where it
was first made a matter Of student investi-
CATION
Important as are the by-products OBJ
tanned from corn, the ultimate products Of
the corn kernel. starch and glucose, are by
far the most important. Glucose. thick.
colorless syrup. Is indeed very generally
known, AM has very ill-deserved popu-
lar reputation as adulterant. AS mat
ter of fact Il Is not. broadly speaking. an
adulterant at ALL but valuable commercial
agent which accomplishes certain ends in
candy making and in the preparation OF
soda fountain syrups without being in the
least injurious. Vast quantities of 1t are
used yearly in making confectionery. pre-
serves and fruit syrups, partly because 1t
Is more economical than ordinary sugar.
but quite as much because IT Is better
adapted - the purpose. AS foundation
material II takes any flavor successfully;
but unl.l-e sugar 1t doesn't crystalline out
afterwart and the confectionery will, there
fore. keel ienger in its original condition.
The objection most commonly brought
against glucose. that a mineral acid is used
in producing IL. is altogether irrational.
The actual amount of acid is not more than
one pound in thousand. and even this
small amount must be quite neutralized,
and so got rid of, by the very process Of re-
inning. before the glucose has reached the
stage Of perfection that makes 1t a market
able commodity.
ELEMENTS OF THE GRAIN.
An ordinary kernel Of corn. as it comes to
the laboratory. contains a germ, embryo
plant. surrounded by a mass of cells con-
grains OF starch. These elements. which
practically nourish the little plant germ
somewhat a.s a chicken is nourished in an
egg. are really the elements of perfect
food proteine-of which the white of an egg
IS a familiar example-containing sugar.
starch and fats. Their presence is what
gives the kernel Of corn so many CONNER
cial possibilities. And without going into the
technicalities of production-steep tubs,
| rolls. shakers. filter presses, starch runs, or
what not-the gradual evolution of these
different products is an interesting example
| Of the power OF modern chemical mechanism
TO extract a long list of unexpected utilities
out OF a single natural substance. Sun,
wind. rain, air and soil store up these
various utilities and modern humanity is
always making new. quicker and better
ways Of extracting and applying them.
When the kernel OF corn begins going
Through its Transforming processes one of
the first results is separation of the germ.
The germs. separated and ground, are re-
duced TO a pasty mass which Is subjected to
pressure and so divided into clear, yell
lowish oil on the one hand and dry COM
pact cakes on the other. The oil is used in
the manufacture of soaps or is vulcanized.
Il mixed with bits Of cork. and so transformed
dry cakes are largely exported as cattle
<esd. the amount of proteine which they
contain making them both healthful and
nutritious. What Is left after the germ of
the corn has been extracted continues on its
way to the final and vastly more important
products, starch and glucose.
GLUTEN AND STARCH.
But before the corn becomes starch two
other by-products are produced. the first be-
ing corn bran CT wet feed" as 1t is called
I'm factory practice, and the second gluten
meal Bott OF these products are cattle
foods. the gluten being particularly rich in
albuminous substances and used. for exam
pie. for mixing with the regular food OF a
dairy farm in order to improve the quality
and quantity OF the milk. Gluten, indeed
which In dried form becomes gluten meal
and so goes to the cows. is derived from the
corn during the extraction of the starch
that goes % the big textile mills and there
plays an important part in the weaving and
dyeing Of cotton fabrics, or else TO the con-
PETITIONERS. where thousands OF tons are used
yearly as molds In which to cast the candy
animals, that we see so commonly at Christ
mas The grape sugar. so-called, which
goes to the distilleries and becomes an I'M
portant factor In the brewing industry. and
the concentrated, liquid glucose, that goes
70 the confectioners and becomeS an item In
the manufacture OF confectionery, syrups
and 5ellies, both derived from starch by
an elaborate chemical and refining treat
ment
All these products are made by chemical
reactions first carefully studied on a small
scale In such theoretical laboratories as
that OF the Institute and then applied on
large one in big manufacturing plants
Grape sugar. so-cailed from its general re-
semblance 10 the sugar sometimes found or
the exterior OF dried grapes. is an ideal fer.
menting sugar and Is therefore, much used
In the manufacture OF sparkling ales, the
gases which IL gives of during fermenta-
ton producing the necessary sparkle better
than any other agency. And corn Is alsC
largely used In the production OF malt fooC
and liquors, which owe their valuable
properties 10 maltese. or malt sugar. de-
rived by chemical transformations from the
starch In grains.
BUTTER COLLEGE NOTES.