Abstract
Refined dextrose is made by converting highly purified starch with hydrochloric acid. After the conversion, the excess acid is neutralized with sodium carbonate and the neutralized liquor is passed through centrifugal machines, filter presses, and bone char filters to remove all unconverted substances. The clarified liquor is concentrated in triple effect vacuum pans to 300 Be' and again passed over the bone char for further clarification and to remove any dissolved coloring matter. This liquor is then concentrated to
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