IMPROVEMENTS IN THE TREATMENT AND IN THE MANUFACTURE OF COLOURING MATTERS
Year: 1883

page_text: PROVISIONAL SPECIFICATION left by Johan H. Loder at the Office of the
Commissioners of Patents on the 11th January 1883.
JOHAN H. LODER, [subject of the King of Holland, residing at Brussels in the
Kingdom of Belgium] IMPROVEMENTS IN THE TREATMENT AND IN THE
MANUFACTURE OF COLOURING MATTERS
Those colouring matters are obtained by the fermentation of sugar or glucose
mixed with colouring matters, aromatic principles nitric salts and iron salts
The alcohol formed keeps them in solution
The aromatic principles used are:
Resorcine, dinitroresorcine, trinitroresorcine, monitrophenol, dinitrophenol tri-
nitrophenol, aniline, toluidines amidophenol diamidoresorcine and the principles of
orchella paste and those of yellows dye woods
In stead of the principles of sorrel paste those principles may be used that proof
to contain Orcin when treated by alkali or alkalines
In stead of the principles of yellow dye woods may be employed those principles
that proof to contain phloroglucino or catechinos when treated by alkalines Those
principles are simply mixed with the sacharated solutions before fermentation.
They may be boiled with the mash before the yeast is added
All substances used for the preparation of alcohol may be employed in this
manufacture The method of treating being the same as is followed for the
preparation of other alcoholic solutions from amylaceous or other matters.
The mash is acidulated with a quantity of tartaric or sulphuric acid corresponding
with the nitric salts employed
If Iron is used tartaric acid is used
The colouring matters obtained in this manufacture may be divided as follows
firstly (N° 1) In colouring matters obtained by the fermentation of sugar with
oxtract of sorrel paste with or without nitric and Iron salts.
To 1000 kilogrammes of sugar or glucose in solution is added 7 kilogrammes of
salpetre 7 kilogrammes of tartaric acid and 14 kilogrammes of dry extract of sorrel
paste.
. Secondly (N° 2) In colouring matters obtained by the fermentation of sugar
with Resorcine, dinitroresorcine, trinitroresorcine and Extract of sorrol paste with
or without nitric and iron'salts' ·

page_text: '
To 1000 kilogrammes of sugar or glucose in solution is added 7 kilogrammes of
salpetre 7 kilogrammes of tartaric acid 3,5 kilogrammes of Resorcin 14 kilogrammes
of dry extract of sorrel paste
In stead of this may be added 6,5 kilogrammes of dinitro resorcine and
14 kilogrammes of dry extract of sorrel paste
There may be also added 5,5 kilogrammes of trinitro resorcine and 16 kilogrammes
of dry extract of sorrel paste
Hereto may be employed 0,5 kilogrammes of Iron. and 3 kilogrammes of
tartaric acid.
Tartrate of Iron may also be used
Thirdly (N° 3) In colouring matters obtained by the fermentation of sugar with
Resorcin dinitro resorcine, trinitroresorcine and ŒEuercetine Morintannic acid or
the like, with or without nitric salts. It is advantageous to have also albuminous
matters in the mash.
To 1000 kilogrammes of sugar or glucose in solution, is added 7 kilogrammes of
salpetro 7 kilogrammes of tartaric acid 3.5 kilogrammes of Resorcine and 17 to 18
kilogrammes of Œuercetine or Morintannic acid
In stead of this may be added 6.5 kilogrammes of dinitroresorcine and
17 kilogrammes of ŒEuercetine or Morintannic acid
To 1000 kilogrammes of sugar in solution may be added 5.5 kilogrammes of
trinitro resorcine and 17 to 18 kilogrammes of Cuercetine 'ör morintannic acid
Fourthly (N° 4) In colouring matters obtained by the fermentation of sugar
Mononitrophenol, dinitro phenol, trinitrophenol and extract of sorrel paste with or
without Nitric or Iron Salts
To 1000 kilogrammes of sugar or glucose in solution is added 3.5 kilogrammes
of salpetre 3.5 kilogrammes of tartaric acid 4.5 kilogrammes of mononitrophenol
and 14 kilogrammes of dry extract of sorrel paste
In stead of this 6 kilogrammes of dinitro phenol and 14 kilogrammos of dry
extract of sorrel paste may be added
The different mononitro phenols and dinitro phenols may be treated separately.
To 1000 kilogrammes of sugar or glucose in solution to be transformed in alcohol
is added 5 kilogrammes of trinitro phenol and 14 kilogrammes of dry extract of
sorrel paste.
0.5 kilogrammes of Iron and tartaric acid may be added.
Fifthly (N° 5) In colouring matters obtained by the fermentation of sugar
Mononitro phenol, dinitrophenol, trinitrophenol and Euercetine or moriņtannic
acid. It is advantageous to have also albuminous matters in the mash.
To 1000 kilogrammes of sugar or glucose in solution is added 3.5 kilogrammes
of salpetre 3.5 kilogrammes of tartaric acid 4.5 kilogrammes of monitro phenol
and 17 to 18 kilogrammes of Œuercetine or morintannic acid
In stead of this 6 kilogrammes of dinitro phenol and 17 or 18 kilogrammes of
Euercetine or morintannic acid may be added
The different mono and dinitro phenols may be treated separately.
To 1000 kilogrammes of sugar or glucose in solution is added 5 kilogrammes of
trinitro phenol and 17 to 18 kilogrammes of Œuercetine or morintannic acid
0.5 kilo Iron and tartaric acid may be added.
Sixthly (N° 6). In colouring matters obtained by the fermentation of sugar
aniline toluidines, amidophenols and diamidoresorcine
To 1000 kilogrammes of sugar or glucose aro employed till 7 kilogrammes of
salpetre, 7 kilogrammes of tartaric acid 3 kilogrammes of aniline and 14 kilogrammes
of dry extract of sorrel paste
Aniline is added as salt also the amidophenols and the diamido resorcine if they
are used in stead of the aniline or toluidines
Seventhly (N° 7) In colouring matters obtained by the fermentation of sugar
with aniline toluidines amidophenols and diamido resorcine
It is advantageous to have albuminous matter in the mash
1

page_text: To 1000 kilogrammes of sugar is employed 7 kilogrammes of salpetre. 7 kilo-
grammes of tartaric acid 3 kilogrammes of aniline and 17 to 18 kilogrammes of
Euercetin or morintannic acid
Amido phenols, diamido resorcine toluidines may be used also in stead of aniline
they are all used as salts
All these colouring matters may be produced in one mash but is only
advantageous to have those of N° 2 and N° 3; of N° 4 and N° 5, of N° 6 a N° 7
together. Those of N° 1 are secondary products if sorrel paste is used
It is intended that the proportions given of the substances used correspond all
with 1000 kilogrammes of sugar or glucose to be transformed in alcohol; that it
are maximal quantities but that the relations given may be changed
If there are albuminous matters in the mash to of their weight may be taken
more of salpetre or other nitrified principles with the corresponding quantity of dry
extract of sorrel paste
If Orcin is employed in stead of sorrel paste it is advantageous to have
albuminous matter in the mash