GLUCOSE 
417 
just the prick of the sting'. By removing 
the glove, the sting' is removed automati¬ 
cally. 
Then there is a kind of glove, shown in 
the illustration, made of heavy drilling 
Bee gloves. 
soaked in linseed oil or white-lead paint, 
made specially for the purpose. Some pre¬ 
fer to use them plain or uncoated, but 
where the bees are especially cross, the 
fabric will need to be further reinforced 
with paint or linseed oil. After one be¬ 
comes more familiar with handling bees, 
he can cut off: the finger tips so that the 
fingers themselves come actually in contact 
with the frames. One can work better 
when he can feel as well as see what he is 
doing. 
For further particulars regarding bee- 
dress, see Veils. 
GLUCOSE. —This name is applied to 
the thick viscous liquid obtained by the 
concentration of a solution coming from the 
incomplete hydrolysis of starch. The word 
is misapplied by a great many, especially 
in the sugar-cane belt, for the reducing 
sugars present in the cane. From a purely 
chemical side, glucose means the sugar dex¬ 
trose, so with these various applications of 
the word some little confusion exists. In 
the commercial world, however, the first is 
the accepted meaning of the word. In the 
United States the source of glucose is corn 
starch, but in Germany all is made from 
potato starch. 
Its manufacture consists in the heating 
of the freed starch with water and a small 
percentage of hydrochloric acid under pres¬ 
sure. The process is carefully conducted 
and stopped at the proper point of hydro¬ 
lysis. The liquid is neutralized with soda 
and concentrated to the desired consistency, 
which is a liquid of about 15 to 20 per cent 
14 
water. Formerly sulphuric acid was the 
acid used for conversion; but on account of 
its carrying arsenic its use was stopped. 
The solids of commercial glucose consist of 
about one-third dextrose and two-thirds 
dextrin. The dextrins present in commer¬ 
cial glucose are of a different character 
from those present in floral honey or 
honeydew, and by this property its pres¬ 
ence in honey can be easily detected. 
By increasing the amount of acid, and 
also lengthening the time of heating, prod¬ 
ucts are made which contain more dextrose 
and less dextrin. These are known com¬ 
mercially as “70,” “80,” and “anhydrous 
starch sugar.” They are, for the most 
part, solid. Their use in honey adultera¬ 
tion is very rare, and, if used, their detec¬ 
tion is comparatively easy for a trained 
chemist. 
Commercial glucose is sometimes known 
as corn syrup. 
The ease with which commercial glucose 
can be detected when mixed with honey has 
led to its disuse except in mixtures so la¬ 
beled. See Adulteration of Honey. 
Analysis of American commercial glucose 
according to Bryan, published in the Jour¬ 
nal of the Franklin Institute for October, 
1911, shows the following average, maxi¬ 
mum, and minimum figures: 
Average Maximum Minimum 
Water 
16.47% 
20.00% 
11.95% 
Dextrose 
35.51 
39.56 
30.21 
Mineral Matter 
.52 
.91 
.24 
Undetermined 
47.50 
52.49 
40.46 
Direct Polarizations: 
At 20° O. 
+173.9 
+184.3 
+ 155.8 
At 87° C. 
+ 166.0 
+176.6 
+150.0 
Invert Polarizations: 
At 20° C. 
+173.1 
+ 183.2 
+155.6 
At 87° C. 
+ 163.6 
+ 174.0 
+146.4 
The undetermined matter, so reported, is 
composed of dextrose and partially con¬ 
verted starch products. 
The percentage of dextrose given is really! 
the percentage of reducing (of Fehling so¬ 
lution) bodies calculated as dextrose. It 
may contain the sugar maltose and some 
of the reducible dextrin. 
German glucose, according to Herzfeld, 
published in the above article, shows the 
following: 
Average Maximum Minimum 
Water n 19.7% 20.4% 18.0% 
Dextrose 40.7 47.4 36.5 
Mineral Matter .267 .404 .179 
