452 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



The new process as patented is siraply the mixing of cane sugar with the 

 glucose or grape sugar. 



Improvements in the manufacture of Glucose Sugar. 



The following article from the London Mechanic's Magazine describes 

 the process patented by Mr. A. Maubre, of London : 



Glucose sugar is now commonly produced by boiling starch or fecula 

 diluted in water acidulated with sulphuric acid. Open lead and wooden 

 vessels are generally employed in this process. Close vessels provided 

 ■with open escaping steam pipes are, however, used for the purpose of 

 hastening the saccharification of starch by heating the mixture to a few 

 degrees higher than 212 deg. Fah., and also to turn the steam into account 

 by making use of it for other purposes. When the starch or fecula is found 

 to be saccharified, sulphuric acid is neutralized by carbonate of lime diluted 

 in water; the saccharified liquid is then drawn off and conveyed through 

 bag and charcoal filters, and evaporated until it has acquired the proper 

 degree of consistency required for obtaining sugar in a state of syrup or 

 in a hard state. It is then cooled and supplied to the trade. In malyng 

 glucose sugar in the above manner, a quantity varying from 20 to 50 per 

 cent, of gummy matter is produced, which lessens the value of the sugar 

 when it is to be used for producing brandy, alcohol, vinegar, or for fer- 

 menting purposes, whilst the essential oil and empyreumatic fatty matters 

 which have been dissolved during the operation of saccharification, remain 

 combined with the glucose, imparting to it a bitter and empyreumatic 

 taste, which empyreumatic taste is also imparted to the alcohol, brandy, 

 vinegar, beer and other beverages, when manufactured and produced from 

 such sugar, either used alone or jointly with malt or other matter. 



NoAv, according to this invention, glucose sugar is produced, commer- 

 cially called grape and starch su^r, free from gum, also from bitter and 

 empyreumatic tastes, by treating and submitting starch or fecula diluted 

 in water acidulated with sulphuric acid to the action of a high degree of 

 heat, the minimum temperature employed being not less than 215 deg. Fah., 

 but 320 deg. Fah. being preferable, as the process is thereby quickened, by 

 which means the whole conversion or transformation of gum into sugar is 

 obtained; and the essential oil and empyreumatic fatty matters are vapo- 

 rized and eliminated, which are distilled off out of the converting or sac- 

 charifying apparatus. The apparatus preferable to use for getting up the 

 high degree of heat required to perform the improved process, is a kind of 

 boiler called a converter — its shape and form are similar to a high pressure 

 steam boiler. It is made of strong wrought iron, capable of resisting a 

 pressure of 90 pounds to the square inch (six atmospheres), and is lined 

 inside with lead to prevent corrosion, and outside is covered with a jacket, 

 a space of four inches being left between the jacket and the converter, 

 which interval is filled up with sand or any other non-conducting matter to 

 prevent radiation of heat. The converter is further provided inside with a 

 perforated lead steam pipe, through which steam passes and blows up into 

 the mixture for heating it. It is also provided at its top with a pipe fur- 

 nished with a cock, through which diluted starch may gradually be intro- 



