Abstract
Contamination of starch syrups with copper was kept to a minimum by mixing the acid catalyst with the starch slurry rather than with the priming water. Copper removal at the neutralization stage was promoted by protein impurities in the converted starch, high pH, and hot filtration. Decolorization with activated carbon removed less than 20% of residual copper, whereas acid-tempered bone char removed over 99%. The copper content of dilute syrups was determined without preparatory ashing by precipitation with salicylaldoxime.
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