Glossic

[Gr. glo a, tongue.] "A fonetic sistem ov speling, uzing noa noo karakterz, but employing eech leter or deigraf ov dhe komon alfabet widh dhair moast uzual soundz." The foregoing is a combined definition, example and warning. Glos's op, a manufacturing town of England, county Derby, 17 miles W.N.W. of Sheffield. Pop . (1895) 22,416. Glucose, n. (Chem.) A liquid material produced from corn-starch, though it may be obtained from other sources, such as the grape, its solid form being known as grape sugar, or sometimes as starch sugar. The term G., in its commercial use, is confined to the thick syrup made from corn starch. In its manufacture the corn is soaked for several days in warm water, and then ground on stones over which flows a stream of water. The material thus produced is pa ed through a bolting cloth, and the starch separated by suitable methods from the gluten. The starch thus obtained is beaten up with water until of a creamy consistency, conducted to the converting tubes and treated with dilute sulphuric acid. During the proce , about two hours long, steam is made to bubble into the liquid. Marble dust and animal charcoal are next used to neutralize the acid, and the liquor evaporated till sufficiently concentrated. This is the most common of several methods of producing G., which is a thick tenacious syrup, almost colorle , its degree of sweetne being due to the extent of chemical action in the conversion of starch into sugar. If stopped as soon as the starch disappears it has its maximum sweetne . Grape sugar was made from wood fibre as early as 1819, and sawdust and wood clippings are used to some extent in the manufacture of G., yielding an inferior, but not nece arily an unwholesome article. In a report made by a committee of the National Academy of Sciences on G. in 1884, it was declared that grape sugar had two-thirds the sweetening power of corn sugar, that it had no deleterious effect, and that "the starch sugar thus made (from maize) and sent into commerce is of exceptional purity and uniformity of composition, and contains no injurious substances." G. is used chiefly in the manufacture of table syrups and con fectionery, the brewing of ale and beer, and to some extent as food for bees and the making of artificial honey. When fed to bees, the resulting honey is almost pure glucose. G. is largely used in candy making, diminishing the sweetne , though not the wholesomene of the product. For table syrup it is mixed with a small proportion of cane sugar syrup. It is also converted into grape sugar and used to adulterate table sugar.