DEXTRIN

sometimes known as British Gum, is an intermediate product between starch and sugar, and has the formula (CsH1.O0;)n. It occurs as an odorle , yellowish-white powder and on mixing with water forms an extremely sticky paste, finally di olving. It is formed by heating starch to about 210° C., or by treating it with dilute acids or with diastase. It is used as an adhesive and as a substitute for gum arabic. The name dextrin arose from the fact that its solution has the power of sg a ray of polarized light to the right. DEXTROSE, ©C.H120s. Also known as glucose, grape sugar and starch sugar. A carbohydrate occurring widely in nature, being a common constituent of fruit juices and forming about 45 per cent of the solid matter in honey. It occurs in small quantities in the blood and in the urine of diabetic patients. It appears on the market and is widely used, as a constituent of corn syrup and of various compound syrups. Dextrose is readily formed from cane sugar by invert i on, usually brought about by boiling with dilute acids or by the enzyme, invertase. The proce is one of hydrolysis, the cane sugar molecule combining with a molecule of water and splitting up into one molecule of dextrose, and one of fructose. Commercial glucose, or corn syrup, contains varying percentages of dextrose, averaging around 30 per cent of the solid matter. This product is manufactured on a large scale by boiling corn starch, under pre ure, with dilute hydrochloric acid, neutralizing and filtering through carbon to remove color and _ objectionable flavors. Pure dextrose occurs as white amorphous lumps, or as a white powder, or may be obtained in the form of a colorle syrup.