340 CORN 



now very generally used, although for certain products, sulphuric 

 acid in mixture with a limited amount of nitric acid is used. The 

 operation is conducted in a steam heated, closed copper converter, 

 under a pressure of 30 to 40 pounds per square inch. High pressure 

 reduces the amount of acid and length of time required. Syrupy 

 glucose can be produced in from ten to thirty minutes by such a 

 process, but solid starch sugar requires a longer time. As the syrupy 

 liquid comes from the converter, the sulphuric acid is neutralized with 

 chalk or marble dust and the hydrochloric acid with soda. 



"Mixing Glucose" or grape sugar is the largest single product de- 

 rived from starch conversion. Pure glucose syrup has little flavor 

 and is but one-half as sweet to the taste as beet or cane syrup. Hence, 

 10 per cent or more of the latter is blended with the former, the 

 result being what is known as "Korn King Syrup" or "Karo," or 

 products of a similar nature known by different names. Corn syrup 

 and "70" and "80" sugars sell for 2j4 cents per pound. Jelly glucose is 

 the basis for manufactured jellies, the flavoring being the evaporated 

 juices of different fruits. Fancy fruit preserves are put up in glucose. 

 Apothecaries and soft drink dispensers use glucose very extensively 

 in compounding. Four kinds of crystallized glucose are made into cak^ 

 frostings and other delicacies by bakers and confectioners. Candy 

 factories annually utilize carloads of the crude glucose. Grape sugar 

 is only two-thirds as sweet as cane sugar, but because it costs less 

 an anhydrous kind is used by brewers to increase the alcohol content 

 of beer. Cheaper grape sugar plays a part in the tanning of leather. 

 36,850,496 pounds of grape sugar and 162,680,378 pounds of glucose, 

 valued at $4,565,919, were exported from the United States in 1914. 

 This product even enters Europe and the territory where the sugar 

 beet is extensively grown. 



Corn starch has long been a well known product in the American 

 home. In one form or another 76,713,779 pounds of starch valued at 

 $1,825,230 were exported from the United States in 1914. Laundry 

 starch is now made largely from corn, potato starch being seldom 

 used for such purposes. 



Pearl starch is used by cotton and paper manufacturers in stiffen- 

 ing. A refined product is bought by the baking powder companies. 

 The commercial grades of pearl and powdered starch sell for about 

 2 1-4 cents per pound. 



Flourine, a corn flour, consisting principally of starch, is used to 

 a limited degree as an admixture to bolted wheat flour, with no detri- 

 mental effect. Textile mills run colors in some fabrics with starch 



