ILLINOIS STATE BEE-KEEPERS' ASSOCIATIOIS'. 37 



Question. — What is the difference between corn sugar and glucose? 



Mr. Heinzel. — I think that is another one for Mr. Dadant or 

 Dr. Baxter. 



Mr. Ressinger. — I think that is a good question for Dr. Baxter. 



The President. — I suppose that means commercial glucose? 



Mr. Heinzel. — I suppose so. 



The President. — Commercial glucose as it appears on the market 

 in refined condition is pure diastase; corn syrup, or the sugar that ap- 

 pears upon the market, is part maltose and part diastase. Now, 

 maltose, by action of an enzyme, forms mere diastase, there is possibly 

 a little sulphuric acid that was carried over from the boiling of the 

 syrup that is not yet precipitated. I have yet to see a corn syrup or a 

 corn sugar on the market but what contain there sulphuric acid. We 

 have tried it time and time again. 



Mr. Ressinger. — I asked that question for this reason, that I 

 obtained about 200 pounds of what was called corn sugar. I asked 

 Mr. Dadant what was the difference between corn sugar and glucose. 

 I had my doubts whether they were the same. 



Mr. President. — They are the same thing, only not in a liquid 

 state, one has crystallized. 



Mr. Dadant. — Let me explain what I stated to this gentleman. 

 My first experience goes way back, I would not be sure whether it was 

 '78, '79 or '80. We had a meeting of bee-keepers at Burlington, and 

 this question of glucose was a new question, people had not investi- 

 gated it. My father had gone to a druggist to find out what glucose 

 was, and the druggist had said, "You know they are selling golden 

 syrup, golden drips, a number of different golden things, that is glu- 

 cose." Father said, ''How do you know that?" "Why," he said, 

 "you can find out for yourself, go and get a sample and pour it in tea, 

 and it will make the tea black. Why? Because it contains sulphuric 

 acid, and the sulphuric acid acts on the tannin of the tea and turns it 

 black." 



So we went to that meeting with a slight amount of knowledge in 

 regard to glucose, very much convinced that it was not suitable for 

 bees. But at the meeting some bee-keepers had corn sugar, or hard 

 glucose, and frtmi the question the gentleman asks, it is exactly what 

 they had there, a yellowish lump that looked more like yellow chalk 

 than sugar. We had a chemist present there who took the sample of 

 corn sugar away with him and returned in the afternoon with it diluted 

 in a little bottle. In that vial there was about one-half inch chalk at 

 the bottom. He told us it was the precipitate that he had got from that 

 liquefied sugar, sulphate of lime. Then he explained to us that corn 

 syrup, or golden drips, or in fact any of those fancy goods that you 

 hear of is starch boiled with sulphuric acid which changes it to sugar. 

 I am not using the scientific terms, just the common, plain terms; 

 they took out the sulphuric acid by using lime, which combined with 

 the sulphuric acid and made sulphate of lime, and they took out the 

 lime when they wanted the liquid, and when they did not want it 

 they simply let it harden and the chalk was still left. I was very much 

 convinced that that corn sugar was an inferior article. 



The President. — On the whole that is correct. 



