374 FOOD AND NUTRITION 



SYRUP, the latter imparting a pleasing flavor. A popular 

 brand of corn syrup also contains vanilla flavor. 



Commercial glucose is composed of the following carbo- 

 hydrates: DEXTROSE; MALTOSE; and DEXTRIN (Art. 386). 

 Dextrose is one of the constituents of honey; maltose, or malt 

 sugar is formed when certain grains sprout; while dextrin is 

 the adhesive commonly used on postage stamps. Each of 

 these materials has a nutritive value equal to that of ordi- 

 nary sugar. These materials are prepared from starch by the 

 action of dilute acids upon starch. 



425. Preparation and Uses of Glucose. The starch used 

 in the preparation of glucose is obtained as already described 



FIG. 260. Manufacture of glucose. Shows the tops of the copper con- 

 verters and the working floor around them, also the neutralizers on the 

 balcony just above and surrounding the converter floor. 



except that it is not dried after it has been collected in the 

 troughs. The wet material " green starch" is mixed with 

 water to make a thick, creamy liquid, and then it is mixed 

 with the proper amount of hydrochloric acid for the change; 

 the mixture is then run into a CONVERTER where the trans- 

 formation of starch into glucose takes place (Fig. 260) . In the 

 converter the mixture is subjected to a steam pressure of 50 Ibs. 



