+ of the of CHO to
Year: 1895

page_text: Date of Application, 11th. Nov., 1895-Accepted, 14th. Dec., 1895
1,, ALÖYS LOUIS TEDESCO; of 45, Rue Laffitte, Paris, France, Chemical
Engineer, do hereby declare the nature of this invention and' in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement':---
The characteristics of the invention.consist in directing the saccharification in
such manner as to avoid the formation of secondary products by blowing fine jets
of compressed air through the materials being saccharified (ie. the mixtures or
solutions of amylaceous derivatives, cellulose, and polysaccharides of the composi-
tion nCHO+mH₂O or isomerics of intermediate products of the transformation
of CHO to CH₁,0) during the various stages of manufacture and thus obtaining
the best and quickest yield' from the raw materials.
5
By means of the present invention the action of the catalysis, inversion, diastase,
forments, etc., is augmented in a natural manner, by the dynamic impulsion of jets
of compressed air acting on the atoms of the molecules.
The invention is based on the theory of asymmetrical carbon and constitutes a firm.
scientific basis, capable of further development-for the grape and eventually for
the starch sugar industries which have hitherto had to content themselves in part
with insufficiently inverted' mixed amorphous products. The invention renders
possible the achievement of the finest, best crystallized product not only direct
from the raw materials but also from mixed products by means of subsequent
saccharification and refinement, said crystallised product being ready for complete
attenuation.
The theoretical proof of the above mentioned characteristics of the present
invention, viz. the employment of mechanical power for assisting_saccharification
and crystallisation is based upon a careful study of Tollons "Kohlenhydrate,"
which is referred to in parts. hereinafter although entirely, new deductions, corre-
sponding with, the nature of the present invention have been drawn from facts
hitherto well known.
The theory of Lothar Mayers "Grundzüge der Theoretischen Chemie" that the
elements in statu nascendi, are composed of separate atoms, which are more eager to
form combinations than when united to molecules and the basis of this theory, viz.
that "olecules consists of atoms" is strikingly confirmed by the present invention as
hereinafter more particularly described.
It should be particularly mentioned that the composition. denominated simple
hydrates of carbon, forming according to present ideas the CH,O, groups for
instance, dextrose, levulose, invert sugar, galatose, are singularly enough the only
ones which are capable of immediate attenuation whilst the so called composed
bydrates of carbon, for instance cane sugar, dextrine, cellulose (see Tollens p. 86)
must be previously converted into the former before they are capable of attenuation.
This higher degree of maturity characterised by these attennative qualities is
imparted to the simple: hydrates of carbon, as found in ripe fruits of any kind by
their cellular activity caused by the dynamic effect of sun-rays. This dynamic effect
of the sun's rays on the grape and other kinds of fruit ripening under the influence
of cellular activity has the same effect as the proposed jet of compressed' air would
have on the materials saccharifying. under the influence of catalysis, inversion,
diastase, etc. In both cases an increase in the direct formation of dextrose sugar is
noticable under the dynamic influence whilst in its absence the formation of inter-
mediate products. takes place. The intermediate products invariably- formed.

page_text: hitherto have been a source of complaint to every manufacturer of starch sugar
and this fact alone goes to prove the value of the present invention. This
industry has hitherto had to put up, with a varying production of insufficiently
developed "amorphous masses either because the slow and troublesome process of
crystallizing out the pure dextrose sugar without superheating has not been worth
the trouble or because a higher saccharifying percentage obtained by superheating
endangers the formation of caramel and consequent difficulty and expense in the
subsequent decoloring of the product.
The fine distinctions occurring in the class of hydrates of carbon in question
such as cellulose; starch, dextrine, belonging to the CHO, group are classified
by science as isomeric combinations and structural displacements under the assump-
tion that the atom of oxygen in question is combined with two differently placed
atoms of carbon (Tollens p. 10). In any case mechanical activity is present here
as is also the case in the formation of the hydrates of carbon (Tollens p. 7). It is
certain that the hydrates of carbon are formed from the carbonic acid of the air
under the dynamic effect of daylight in presence of water and by eliminating.
oxygen (hydrolitic).
It is a striking fact that these hydrates do not oxidize in the air and their
behaviour in respect of diluted acids leads to the assumption that they displace
oxygen thus developing mechanical power. This points to the conclusion that
the action of the catalysis on the atoms HO is a purely dynamic one.
This entirely new assumption is proved correct by the fact that the delicate
atomical displacements can only take place by means of mechanical power.
Sufficiently proof of this is furnished by the old practice of producing fire by
rubbing two pieces of wood of varying hardness (cellulose). From this we
know that the friction of the cellular structures causes a rapid loosening and
displacement of the atoms, and disengaging of fire water vapours whose first
traces are accompanied by atoms of liberated hydrogen in statu nascendi thus
forming first derivates as caramelane CHO, smelling strongly of burning and
then in rapid stepwise sequence CH4,024, until the disintegration allows free
carbon cells to appear on the friction surface. This free carbon combines with
the atoms of liberated hydrogen in statu nascendi and the further combination
of thus formed hydrates of carbon with atoms of liberated oxygen causes the
plenomena of combustion. Hereupon the disintegration continues without friction
and transforms. the cellulose by decomposing it in H₂O and C and by oxydation
according to the amount of air present either to CO, or CO in leaving ashes.
The chemical decomposition and combination which in the foregoing example has
been provoked by means of plants by the dynamic impulsion of the sun-rays
which reduces stepwise the carbonic acid in different hydrates of carbon, which
are passed by motive power of the cells to certain parts of the plants where they
are collected and stored.
If the foregoing has succeeded in proving that the displacement of the atoms
of molecules of CHO, takes place naturally, by means of dynamic energy and
that in all probability the action of catalysis, inversion diastase, etc., are based on
the same principle, then it is evident that the present invention is based on the
strict coincidence of theoretical and practical experience and will undoubtedly lead
to the result which ought theoretically to be attained.
The invention is carried into practice in the following manner;-
Fine air jets from receptacles containing compressed air are blown by means of
nozzles, perforated pipes or other suitable means, into solutions prepared in the
usual manner for saccharifying or crystallizing, said jets penetrating the mass in
us many directions as possible in order to exercise as far as possible the dynamic
impulsion characterising the invention, on .the molecules which are kept in motion
by boiling, whether under steam pressure or 'other pressure or in vacuo. The air
pressure employed varies according to the quantity and quality of the solution the
nature and quantity of the acids employed, diastase, etc. It further varies according
10 the rapidity of effect, the required and corresponding heat or steam pressure

page_text: which is regulated by the compressed air jets and controlled by the thermometers,
gauges and the like.
The air jets may be suitably regulated according to circumstances by the well
known methods.
It will only be necessary to notice here the particular effects caused by the
entrance of the air jets in various stages of manufacture. If the finely divided
compressed air jets enter the acidulated solution of CHO, or such rendered fluid
by the effect of diastase, etc., their dynamic effect acts to assist the catalytic action,
loosening the atoms which already have a loosening tendency and helping to unite
liberated oxygen and hydrogen atoms in their statu nascendi of the CHO, molecules
which offer little resistance, in order to form well developed CH₁₂O, molecules
without forming caramelanes.
If it is desired to subsequently saccharify faulty goods consisting of partially
developed, mixed products it is necessary to examine the same as to an acid reaction
and then according to the result of the examination to slightly acidulate them in
order to reproduce a catalytic action and then to produce the subsequent or after
saccharification in the above described manner.
The employment of jets of compressed air in crystallizing the finished dextrose
sugar not only gives a rapid fine and white crystallization but produces a subsequent
developement corresponding to the action of the air and improves the taste.
In conclusion it should be stated that the compressed air jets may be employed
with equally good results in any other stage of the manufacture.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed I declare that what I
claim, is-
Process for manufacturing dextrose sugar from starch, cellulose or other
substances capable of saccharification or requiring additional saccharification,
consisting in forcing jets or sprays of air under pressure through the materials
being treated in any stage of the manufacture, in the manner and for the purpose
substantially as described.
✔
1002