GLUCOSE. 



33 



solids indicated by specific gravity. In the manufacture of glucose 

 sugars double the amount of acid used with the sirups is employed, 

 and the inversion is continued until the dextrin reaction upon addition 

 of alcohol is no longer shown. The sirups all have a high content of 

 dextrin, and the reducing sugars present are variable mixtures of dex- 

 trose and maltose, the latter usually being in excess. The sugars have 

 a low content of dextrin and maltose and a correspondingly high con- 

 tent of dextrose. The analysis, in this laboratory, of five representa- 

 tive samples of glucose sirups and sugars gave the following results: 



TABLE 4. Composition of commercial glucose. 



In the above analyses the nonfermentable material is calculated as 

 dextrin. This is not strictly correct, especially with the sirups, where 

 small amounts of gallasin are also present. The two sirups are un- 

 doubtedly representative of the glucose sirups used with fruit prod- 

 ucts, although sirups having a much higher dextrin content may be 

 used. 



The composition of the ash of the above samples was as follows: 



TABLE 5. Composition of the ash of glucose. 



17673 JNo. 6602 3 



