Am  .Jour  phaim.  i     Commercial  Glucose  and  its  Uses.  273 
June,  1915.       j  '  w 
liquor  before  it  is  concentrated  to  a  syrup  of  about  80  per  cent, 
solids  undergoes  a  refining  with  bone-black  closely  resembling  that 
of  cane-sugar,  the  apparatus  being  practically  identical — filtering 
through  bags  and  bone-black  filters — but  in  the  case  of  glucose  all 
impurities  affecting  the  quality  of  the  syrup  have  to  be  removed  or 
destroyed,  as  there  is  no  purification  by  crystallization. 
Hence  glucose,  like  granulated  sugar,  is  one  of  the  purest  food 
products  in  use,  however  pernicious  the  properties  that  may  be 
ascribed  to  it. 
Space  does  not  allow  a  detailed  description  of  glucose  manufac- 
ture, which  is  of  great  interest,  owing  to  the  numerous  by-products 
which  are  made,  and  also  because,  while  glucose  is  the  chief  in  output, 
its  manufacture  is  only  one  of  many  starch  products  carried  on  at 
the  same  time. 
The  following  table,  taken  from  an  advertising  circular  of  a 
manufacturer,  sljows  in  a  concise  way  how  the  different  parts  of  the 
corn  kernel  are  utilized  : 
Parts  of  corn  kernel  Composition  Products 
1-  Germ  Oil   and   oil  -  cake  { ^corn  oii'Cake>  C°m 
2-  Endosperm  (body  of  J  Starch  f  DV  starches>.  dextrins,  and, 
+u     ^   \  i  '   ]        by  conversion,  corn  syrups 
me  cornj  ^  Gluten  j  I     [glucose]  and  sugars. 
3 —  Hull  Bran  j.  Gluten  feed. 
4 —  Water  added  for  steep-  N  Soluble  sub- 
ing  .  ^      stances  of  corn  j 
The  oil  is  used  principally  for  soap  and  for  making  vulcanized 
products  used  for  rubber  substitute.  The  oil-cake  and  meal  from 
the  cake  are  used  as  cattle  feed.  The  gluten  and  bran  from  the 
starch,  mixed  with  the  soluble  matters  extracted  by  the  water  used 
to  soften  ("  steep  ")  the  grain  before  grinding,  is  made  into  "  gluten 
feed,"  also  for  cattle.  All  these  are  valuable  by-products  for  which 
there  is  a  good  market.  The  starch  in  a  moist  state,  known  as  "  mill 
starch,"  is  the  raw  material  for  making  the  various  goods  which 
are  sold  under  the  names  of  "  glucose  "  ("  corn  syrup  ")  :  "  corn- 
sugar  "  ("  grape-sugar  "),  the  latter  a  hard  product  which  is  largely 
composed  of  dextrose,  but  never  known  in  trade  as  "  commercial 
glucose  "  and  little  used  as  a  food  product ;  "  dextrins,"  true  ad- 
hesives  which  are  usually  made  by  roasting  starch  and  entirely  dif- 
ferent in  characteristics  from  the  dextrin  ingredient  of  commercial 
