This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
Philadelphia, Feb. 23, 1907.
To the Editor:
—(a) All the literature that I have consulted mentions sulphuric acid as one of the principal agents in the making of glucose. I am aware that other acids have been used. The latest American work I have is Leach's "Food Inspection and Analysis." This states that "usually sulphuric acid" is employed. It is important to note that Dr. Wagner does not say what acid is used. Why this omission? His assertion that chemists can easily find out what methods are used in manufacturing operations is not correct. Chemists are usually denied admission, unless they are "orthodox" in their views of the sanitary relations of the products. If hydrochloric, oxalic or sulphurous acid is used, the fundamental danger is not removed. Each of these is a laboratory product and liable to impurities that do not occur in natural products. Let Dr. Wagner tell
Buckley EJ. "Starch Sugar as a Food Adulterant.". JAMA. 1907;XLVIII(9):814-815. doi:10.1001/jama.1907.02520350071019