IMPROVED PROCESSES FOR OBTAINING PEPTONE FROM VEGETABLE SUB- STANCES.
Year: 1879

page_text: LETTERS PATENT to William Robert Lake, of the Firm of Haseltine, Lake,
& Co., Patent Agents, Southampton Buildings, London, for the Invention of
"IMPROVED PROCESSES FOR OBTAINING PEPTONE FROM VEGETABLE SUB-
STANCES.' A communication from abroad by Jacques Rainer, of Vienna,
Austria. Doctor of Chemistry.
"
Sealed the 12th March 1880, and dated the 19th September 1879.
PROVISIONAL SPECIFICATION left by the said William Robert Lake at
the Office of the Commissioners of Patents on the 19th September 1879.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
Southampton Buildings, London. "IMPROVED PROCESSES FOR OBTAINING PEPTONE
FROM VEGETABLE SUBSTANCES." [A communication from abroad by Jacques
Rainer, of Vienna, Austria, Doctor of Chemistry.]
This Invention relates to processes for obtaining peptone from vegetable matter,
and more especially from the radicles of malt commonly called cornings or
cummings. The radicles or cornings which have hitherto been almost exclusively
used as food for cattle, contain large quantities of proteine, part of which has been
converted into peptone during the process of germinating.
In order to peptonise the proteine substances present, the radicles, or cornings after
having been purified from dust by sifting, are macerated in water containing
pepsine, together with any mineral acids, or containing mineral acids alone, such as
hydro-chloric, sulphuric, phosphoric, or other suitable acids or containing ordinary
salt alone. The proportions of the said acids or salts will vary according to the
amount of albumen contained in the radicles. As a rule about one tenth part of
pepsine, about four parts of hydro-chloric acid, and about eight parts of salt, to one
hundred parts by weight, of the radicles or cornings will be sufficient to convert the
albumen entirely into peptone. About three hundred parts by weight of water
will be sufficient for the maceration.
After macerating for about 24 hours, the mass is pressed, and in the fluid
obtained, the mineral acids are neutralized by carbonate of soda, or by any
other suitable means. The salts so formed may be removed by treating the mass
with alcohol, when sufficiently condensed by evaporation, and by finally filtering
the same.

page_text: Instead of the radicles or cornings, other vegetable matter, more or less rich in
albumen, such as the bran of wheat or rye, middlings or flour of any kind of grain,
maize, beans, pulse, gluten, the returns of breweries, or other vegetable matter
containing proteine, may be used for obtaining vegetable peptone from the albuminous
substances contained therein. The treatment will be the same as in the case of the
radicles or cornings, except that when vegetable matters containing starch are
treated the peptonised albuminous substances will be in a state of solution, while
the starch will settle at the bottom of the macerating. vessels. The starch so
obtained may be used for the manufacture of pure starch, grape sugar, dextrine, or
alcohol, and the other substances remaining after the extraction of peptone may be
utilized as food for cattle or other animals.
The peptone obtained in the fluid or dry state, may be used together with
fermenting liquids obtained from sugar or malt for the production of yeast for
brewing or distilling, or of dry yeast, or as highly concentrated nutritious matter
for feeding cattle or poultry as well as for other purposes.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said William Robert Lake in the Great Seal Patent Office on the
19th March 1880.
WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co., Patent Agents,
Southampton Buildings, London. "IMPROVED PROCESSES FOR OBTAINING PEPTONE
FROM VEGETABLE SUBSTANCES." A communication from abroad by Jacques Rainer,
of Vienna, Austria, Doctor of Chemistry.
This Invention relates to processes for obtaining peptone from vegetable matter,
and more especially from the radicles of malt commonly called cornings or
cummings. These radicles or cornings which have hitherto been almost exclusively
used as food for cattle contain large quantities of proteine, part of which has been
converted into peptone during the process of germinating.
In order to peptonise the proteine substances present, the radicles or cornings
after having been purified from dust by sifting, are macerated or digested in water
containing pepsine together with any mineral acid, or containing mineral acid alone
such as hydrochloric, sulphuric, phosphoric, or other suitable acid, or containing
ordinary salt alone. The proportions of the said acids or salts will vary according
to the amount of albumen contained in the radicles. As a rule about one tenth
part of pepsine, about four parts of hydrochloric acid, and about eight parts of salt
to one hundred parts by weight of the radicles or cornings will be sufficient to
convert the albumen entirely into peptone. About three hundred parts by weight
of water will be sufficient for the maceration or digestion, and the water may be
used cold, or heated to about one hundred and forty five (145) degrees Fahrenheit,
and the process may take place at the ordinary atmospheric pressure or in a vacuum
or under artificial pressure.
After macerating for about 24 hours the mass is pressed, and in the fluid obtained
the mineral acids are neutralized by carbonate of soda or by any other suitable
means. If desired the salts so formed may be removed by treating the mass with
strong alcohol when sufficiently condensed by evaporation, and by finally filtering
It is preferred to use for this purpose alcohol containing about 90 per
cent. of the pure spirit, and to add it in the proportion of about one pound of the
alcohol to one pound of the radicles. The evaporation may take place over an open
fire, or in a steam or water bath, or in case it is desired to obtain a product of a
light color, the evaporation may be effected in a vacuum.
the same.
If it is desired to obtain the peptone in a dry state for convenience of transport-
ation, the evaporation may be continued to dryness after the salts and other
impurities have been removed.
Instead of the radicles or cornings, other vegetable matter more or less rich in
albumen, such as the bran of wheat, rye, middlings, or flour of any kind of grain,
maize, beans, pulse, gluten, the returns of breweries or other vegetable matter
containing proteine, may be used for obtaining vegetable peptone from the albuminous
substances contained therein. The treatment will be the same as in the case of the
radicles or cornings, except that when vegetable matters containing starch are
treated, the peptonised albuminous substances will be in a state of solution while
the starch will settle at the bottom of the macerating vessels so that the liquid
containing the peptone may be removed by decanting instead of pressing. The
starch so obtained may be used for the manufacture of pure starch, grape-sugar,
dextrine or alcohol, and the other substances remaining after the extraction of the
peptone may be utilized as food for cattle or other animals.
The peptone obtained in the fluid or dry state may be used together with
fermenting liquids obtained from sugar or malt, for the production of yeast for
brewing or distilling, or it may be used as dry yeast or as highly concentrated
nutritious matter for feeding cattle or poultry, as well as for other purposes.

page_text: Having thus fully described the said Invention as communicated to me by my
foreign correspondent, and the manner of performing the same, I wish it understood
that I claim
First. The production of vegetable peptone in the form of concentrated fluid or
solid extracts, substantially as described.
Second. The production of vegetable peptone in a highly concentrated state, and
of a light color, and free from, salts as well as from other secondary substances,
substantially as described.
In witness whereof, I, the said William Robert Lake, have hereunto set my
hand and seal, this Nineteenth day of March, in the year of our Lord One
thousand eight hundred and eighty.