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. 







Water. 



Ash. 



Reduc- 

 ing 

 sugars 

 as dex- 

 trose. 



Polarizations. 



Dex- 

 trose. 



Mal- 

 tose. 





Labora- 

 tory 

 num- 

 ber. 



Description. 



Direct. 



Invert. 



After 

 fermen- 

 tation 

 10 per 

 cent so- 

 lution. 



Dex- 

 trin. 



22009 



Neutral glucose 

 sirup 



Per ct. 



18.00 

 18.34 

 18.56 

 10.34 

 6.18 



Per ct. 



0.259 

 .459 

 .837 

 .796 

 .351 



Per ct. 



34.72 

 36.40 



69.82 

 79.84 

 87.68 



Degrees. 



172. 4 

 167.6 

 66.00 

 73.8 

 74.00 



Degrees. 



17L4 



167.6 



66.0 



73.8 



74.00 



Degrees. 

 35.40 



Per ct. 

 14.00 



Per ct. 

 33.40 



Per ct. 

 30.99 



22010 

 22011 

 22012 

 22013 



XXX glucose 



70 per cent sugar. . 

 80 per cent sugar. . 

 Anhydrous glucose 



30.30 

 3.30 

 4.20 



1.00 



14.53 

 68.71 

 79.28 

 86.43 



38.24 



1.79 



.90 



2.02 



26.53 



2.89 



3.68 



.88 



In the above anah^ses 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 asli of glucose. 



Labo- 

 ratory 

 num- 

 ber. 



Description. 



Ash. 



Chlorids. 



Sulphales. 



Lime. 



Carbonates 

 (soluble). 



As per 

 cent 

 01. 



As per 

 cent 

 NaCl. 



As per 

 cent 

 SO3. 



As per 



cent 



K0SO4. 



As per 

 cent 

 CaO. 



As per 



cent 



CaS04. 



As per 



cent 



NaoCOs. 



As per 



cent 



K.,C03. 







Per ct. 



















22009 



Neutral glucose 



0.259 



0.0368 



0.0607 



0. 0269 



0.0585 



0.0207 



0.0506 



0. 0702 



0. 0915 



22010 



XXX glucose 



.459 



.0764 



.1258 



.0416 



.0905 



.0081 



.0196 



.1426 



. 1859 



22011 



70 per cent sugar... 



.837 



.3962 



.6528 



.0654 



.1422 



.0669 .1624 



.1008 



.1314 



22012 



80 per cent sugar. . . 



.796 



.2024 



.3334 



.0846 



.1840 



.0781 .1895 



.1165 



.1519 



22013 



Anhydrous dex- 





















trose 



.351 



.0575 



.0948 



.0468 



.1018 



. 0273 . 066.^ 



.1265 



. 1650 













17673— No. 66—02- 



