IMPROVEMENTS IN THE SACCHARIFICATION OF AMYLACEOUS MATTER
Year: 1878

page_text: "
LETTERS PATENT to Alexander Melville Clark, of 53, Chancery Lane, in the
County of Middlesex, Patent Agent, for the Invention of IMPROVEMENTS
IN THE SACCHARIFICATION OF AMYLACEOUS MATTER." A communication from
abroad by the Firm of E. Delarue and Company, of Paris, France.
Sealed the 30th July 1878, and dated the 15th February 1878.
PROVISIONAL SPECIFICATION left by the said Alexander Melville Clark at
the Office of the Commissioners of Patents on the 15th February 1878.
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of Middle-
sex, Patent Agent. "IMPROVEMENTS IN THE SACCHARIFICATION OF AMYLACEOUS
MATTER." [A communication from abroad by the Firm of E. Delarue and Company,
of Paris, France.]
Hitherto the saccharification of amylaceous matter is practised by the employ-
ment of powerful mineral acids, and principally sulphuric and hydrochloric acids.
The employment of the second of these acids is generally abandoned so far as the
manufacture of the glucose is concerned in consequence of the solubility of the
chlorides formed during the neutralisation. In the process of manufacturing glucose
sulphuric acid is consequently usually employed, and this is subsequently neutralised
with chalk. Most of the sulphate formed by this neutralization precipitates in an
insoluble form, but the syrup remains saturated with lime sulphate, which is to be
got rid of as far as possible. Usually this is effected by the employment of rather
considerable quantities of animal black, preceded by a preliminary concentration
and decantation. However, no matter what care is used the syrup obtained always
continues contaminated with a certain quantity of sulphate, often enough to render
it milky when finally concentrated, and which in all cases renders it unsuitable for
certain uses. Moreover, the black used becomes rapidly saturated with sulphate of
lime, involving its frequent renewal.
In view of these defects the following method has been elaborated, permitting
the direct production of a relatively pure syrup; this result has been obtained by
examining the action of vegetable acids on amylaceous matter. It has been found

page_text: that most vegetable acids completely saccharify amylaceous matter if only the
reaction is aided by a sufficient elevation of temperature, obtained by the employ-
ment of closed apparatus, operating under variable pressures, according to the nature
of the products treated and that of the acid employed.
Considerable advantages arise from the employment of these acids, among which
advantages may be cited the production of colorless products, the absence of bad
taste due to the secondary re-actions which occur when powerful mineral acids are
used.
Not only is this substance advantageous in the manufacture of glucose but where
saccharification is employed in view of the production of alcohol a good flavored
spirit is obtained with less cost of rectification.
When in view of the manufacture of glucose, tartaric or oxalic acids (of which
only some thousandths are necessary) are employed as saccharifying agents a syrup
of the greatest possible degree of purity is obtained on saturation with chalk in
consequence of the insolubility of the oxalate of lime, inasmuch as by one single
operation the acid and neutralizing material are both eliminated together.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Alexander Melville Clark in the Great Seal Patent Office on the
14th August 1878.
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of Middle-
sex, Patent Agent. "IMPROVEMENTS IN THE SACCHARIFICATION OF AMYLACEOUS
MATTER." A communication from abroad by the Firm of E. Delarue and Company,
of Paris, France.
Hitherto the saccharification of amylaceous matter is practised by the employ-
ment of powerful mineral acids, and principally sulphuric and hydrochloric acids.
The employment of the second of these acids is generally abandoned so far as the
manufacture of glucose is concerned in consequence of the solubility of the chlorides
formed during the neutralization. In the process of manufacturing glucose
sulphuric acid is consequently usually employed, and this is subsequently neutralised
with chalk. Most of the sulphate formed by this neutralisation precipitates in
an insoluble form, but the syrup remains saturated with lime sulphate, which is
to be got rid of as far as possible. Usually this is effected by the employment of
rather considerable quantities of animal black, preceded by a preliminary concentra-
tion and decantation. However, no matter what care is used the syrup obtained
always continues contaminated with a certain quantity of sulphate, often enough
to render it milky when finally concentrated, and which in all cases renders it
unsuitable for certain uses. Moreover the animal black used becomes rapidly
saturated with sulphate of lime, involving its frequent renewal.
In view of these defects the following method has been elaborated, permitting
the direct production of a relatively pure syrup; this result has been obtained by

page_text: examining the action of vegetable acids on amylaceous matter. It has been found
that most vegetable acids completely saccharify amylaceous matter, if only the
reaction is aided by a sufficient elevation of temperature, obtained by the employ.
ment of closed apparatus, operating under variable pressures, according to the
nature of the products treated and that of the acid employed.
Considerable advantages arise from the employment of these acids, among which
advantages may be cited the production of colorless products and the absence of
bad taste due to the secondary reactions which occur when powerful mineral acids
are used.
Not only is this circumstance advantageous in the manufacture of glucose but
where saccharification is employed in view of the production of alcohol a good
flavored spirit is obtained with less cost of rectification.
When in view of the manufacture of glucose, tartaric or oxalic acids (of which
only some thousanths are necessary) are employed as saccharifying agents a syrup
of the greatest possible degree of purity is obtained on saturation with chalk in
consequence of the insolubility of the oxalate of lime, inasmuch as by one single
operation the acid and neutralising material are both eliminated together.
As before mentioned I prefer to employ oxalic acid as giving the best results, the
proportion of this acid varying from 2/2 to 6 thousandths, according to the purity
of the amylaceous matter. The temperature of the operation ranges from 266° to
320° F. (130° to 160° C.), and the time occupied depends on the quantity of acid
employed, as well as on the temperature. For example, in saccharifying potato
starch the proportion of oxalic acid I employ is equal to three thousandths of the
weight of the starch, and I operate at a temperature of 140° C. (284° F.). The
saccharification is under these conditions completed in 45 minutes from the time
that pressure is obtained in the apparatus. About 20 minutes is occupied in
introducing starch which has been previously mixed with water into an apparatus
capable of converting 100 kilos. of dry starch, another fifteen minutes is occupied
in getting up pressure, and 45 minutes is allowed for saccharification, making a
total of 80 minutes for the entire operation.
Having described the nature of the Invention, and the manner of performing the
same, I declare that what I claim as the Invention to be protected by the herein-
before in part recited Letters Patent is, the employment of vegetable acids, par-
ticularly oxalic and tartaric acids, at variable temperatures, as may be required, for
the saccharification of amylaceous matter, such variable temperatures being produced
by means of apparatus allowing the operation to be performed under variable
pressure, substantially as herein set forth.
In witness whereof, I, the said Alexander Melville Clark, have hereunto set my
hand and seal, this Fourteenth day of August, in the year of our Lord One
thousand eight hundred and seventy-eight.
A. M. CLARK. (LS.)