Allen Paul W. Industrial Fermentations
Подождите немного. Документ загружается.
CORN PRODUCTS 191
the market in early spring. Filled with water, it ia not long after
it is loaded into box oars or vessels until it heats and Bpoils. The
installation of elevators where such corn can be IHI-n dried has been
brought about by this poor manner of storing the corn orop. There
is a general prejudice against kiln-dried corn, resulting from the fact
that kiln drying was first employed and is at present employed to a
very large extent to prevent further heating and fermentation of corn
that was not allowed to dry properly or was poorly stored before being
placed upon the market. This state of affairs, which results from
allowing the corn to remain wet during winter and necessitates the
removal of the water by expensive means, keeps the price of corn lower
than it would be if the corn were allowed to dry in the fields and were
kept dry until plaoed upon the market. Grain buyers would pay a
T
After
Dmol,
"FIQ. 28.—Sectional view through the center of a freight car showing the
position of six eleotrioal
resistance
thermometers in the determination of heat
accumulation in stored or shipped corn.
better price if the general supply of corn reached them in a condition
that would insure its preservation without drying and the resulting
shrinkage.
"In addition to affording thorough ventilation to the stored grain
and protection from driving rains, cribs should be constructed in such
a manner that they qan be
filled
and emptied with the least possible
labor. For level ground double cribs with an elevated driveway and
approaches that will enable the loads to be driven through the cribs
and dumped or scooped out of the wagons' without any high pitching
are very satisfactory."
The moisture determination on corn for shipment was formerly
on a very inaccurate basis but with the invention of the Brown-Duvel
moisture tester the testing of corn for moisture is accurate. This
method is based on the fact that when oil in which corn is placed iB
heated to a point above the boiling point of water, the water will all
be driven out of the corn. This water which is driven out is condensed
and measured and the percentage of moisture in the corn is thus calou-
192
INDUSTRIAL FERMENTATIONS
lated. Duvel, in Bur. Plant Ind. Circular 72, gives a thorough desorip-
tion of this tester.
Grades for Commercial Corn.
In 1914 the Secretary of Agriculture fixed the following grades for
corn:
GBADB CLASSIFICATION OF WHITE, YELLOW AND MIXED CO&N, SHOWING MAXIMUM
ALLOWANCES OP MOISTUHE! AND OTHKE FACTORS.
Foreign Cracked
Material
Corn
Not
Including Including
Dirt, Cob, Finely
Other Broken
Grains, Corn, See
Grade Finely General
Classir-
Mois- Maximum
Allowance
of Broken Rule
ficadon ture Damaged Corn Corn,etc. No.9
percent peroent percent
No.
1 14.0 2 P
er cen
* (exclusive of heat damaged or
mahogany kernels) 1 2
No.
2 15J5 4 per cent (exclusive of heat-damaged or
mahogany kernels) 1 3
No.
3 17-5 6 per cent (exclusive of heat-damaged or
mahogany kernels) 2 4
No.
4 19.5 8 per cent (may include heat-damaged or
mahogany kernels not to exceed one-
half of 1 per cent) 2 4
No.
5
21
£ 10 per cent (may include heat-damaged or
mahogany kernels not to exceed 1 per
cent) 3 3
No.
6 23.0 15 per cent (may include heat-damaged or
mahogany kernels not to exceed 3 per
cent) 6 7
Sample See general rule No. 6 for sample grade.
General Rules.
(1) The corn in Grades No. 1 to No. 5, inclusive, must be sweet.
(2) White corn, all grades, shall be at least 98% white.
(3) Yellow com, all grades, shall be "at least 95% yellow.
(4) Mixed corn, all grades, shall include corn of various colors not
coming within the limits for oolor as provided for under white or
yellow corn.
(5) In, addition to the various limits indicated
2
No. 6 corn may be
musty, sour, and may also include that of inferior quality, suoh as
immature and badly blistered corn.
(6) All corn that does not meet the requirements of any of the
six numerical grades by reason of an excessive percentage of moisture,
damaged kernels, foreign matter, or "cracked" corn, or corn that is
hot, heat damaged, fire burnt, infested with live weevils, or otherwise
of distinctly low quality shall be classed as sample grade.
CORN PRODUCTS
(7) In No. 6 and sample grades, the reasons for so grading shall
be stated on the inspector's certificate.
(8) Fine broken corn shall include all broken particles of corn
After Dwel in
Bureau
of
Plant Industry Oiroular
71.
FIQ.
29.—Moisture tester for com. Sectional view, showing the various parts
properly connected for use. A, Distillation flask in position, three-eighths of an
inch above the wire gauae; B, distillation flask in wooden rack, used only during
filling.
that will pass through a metal sieve perforated with round holes nine
sixty-fourths of an inch in diameter.
(9) "Cracked" corn shaD include all coarsely broken pieces of
kernels that will pass through a metal sieve perforated with round
holes one-quarter of an inch in diameter, except that the finely broken
194
INDUSTRIAL FERMENTATIONS
corn, as provided for under rule No. 8, shall not be considered as
"craoked" corn.
(10) It is understood that the damaged com, the foreign material
(including dirt, pieces of cob, finely broken corn, other grains, etc.),
and the coarsely broken or "cracked" corn aB provided for under the
various grades, shall be such as ocour naturally in corn when handled
under good commercial conditions'.
(11) Moisture percentages, as provided for in these grade specifica-
tions,
shall conform to results obtained by the standard method and
Afier Dwel in
Bureau
0/
Plant
Industry
Oirevlar
78.
Fio.
30J—Six-compartment
corn teeter with rack.
tester described in Circular No. 72, Bureau of Plant Industry, U. S.
Department of Agriculture.
The following description and illustration of the different types
of corn is taken from Duvel in U.S.D.A. Bui. 168.
Damaged Corn.
"As shown in the grade classification, the grades 1, 2, and 3 may
contain not to exceed 2, 4 and 6 per cent, respectively, of damaged
corn, such as "cob-rotten" corn, "blue eyes," etc., but these first three
grades shall not include heat-damaged or mahogany kernels. Grades
4,
5 and 6 may contain not to exceed 8,10 and 15 per cent, respectively,
of damaged com, a portion of which may consist of heat-damaged or
mahogany kernels. The heat damaged or mahogany kernels per-
CORN PRODUCTS
195
missible
as a
part
of the
damaged corn, shall
not
exceed one-half
of
1
per
cent
in No. 4
grade,
1 per
cent
in No. 5
grade
and 3 per
cent
in
No.
6
grade;
but the
total damaged
in
these three grades shall
not
exceed
8, 10 and 15 per
oent respectively."
In
an
investigation
of the use of the
aoidity
as a
factor
in de-
termining
the
degree
of
soundness
of
corn Besley
and
Boston arrived
at
the
following conclusions:
"(1)
All
corn, unless
in a
state
of
putrefaction, contains acid-
reacting substances which impart
to the
corn
a
certain degree
of
aoidity.
"(2) There
is a
great variation
in the
degree
of
acidity
of
corn,
ranging from
9 or 10 c.c. to
over
100 c.c. The
degree
of
acidity
can be
determined
by the
acid test
to
within
0.5 c.c
"
(3) The
source
of
corn acidity
is
mostly
in the
germ.
The
source
of increase
in the
degree
of
acidity
is
almost entirely
in the
germ.
"(4)
All
corn judged damaged
by the eye is
higher
in
degree
of
acidity than corn judged sound
by the eye.
"
(5) In a
general
way the
degree
of
acidity
of
corn varies inversely
with
the
germinative power.
"
(6) The
degree
of
acidity
of
corn increased directly with
the per-
centage
of
damaged kernels
as
determined
by
mechanical analyses.
"
(7) The
degree
of
acidity
of
corn
is
greatly increased
by the
aotion
of fermentation
and
high temperature.
"(8) Throughout
the
year, from harvest
to
harvest, there
is a
gradual increase
in the
degree
of
acidity
and a
corresponding decrease
in
the
percentage
of
germination
of
corn arriving
at
terminal markets.
"
(9)
With respect
to
quality
and
soundness
the
degree
of
acidity
of
corn
is
commensurate with
the
commercial grading
at
terminal markets.
" (10)
The
degree
of
acidity
of
corn-
is a
criterion
of
soundness
and
quality.
"(11) From
the
standpoint
of
commercial grading, corn with
a
degree
of
aoidity less than
22 c.c. is
normally sound
and of
good
com-
meroi&l quality; corn with
a
degree
of
acidity between
22 and 26 c.c.
is somewhat inferior
in
quality
and
soundness,
due to
deterioration
of
the
germ; corn with
a
degree
of
acidity between
26 and 30 c.c.
evidences marked deterioration
and is
unsound;
and
corn with
a
degree
of acidity greater than
30 c.c. is
badly damaged
and
should
be con-
sidered from
a
commercial standpoint
as
sample-grade corn."
REFERENCES ON CORN PRODUCTS.
Aulord, A. Temperature of carameluation of suorose, glucose, maltose, eto.
Ong. Com. 8th Intern. Congr. Appl. Chem., Vol. 25, pp. 498-499.
Bedford, E. T. Contributions of the chemist to the com products industry.
Jour, of Ind. and Eng. Chem., Vol. VII, No. 4, pp. 276-276.
Besley, H. J. and Boston, G. H., 1914. Aoidity as a factor in determining the
degree of soundness of corn. U. S. D. A. Bui. No. 102.
Black, O. F.
t
and Alsberg, C. L. The determination of the deterioration of
maiae, with incidental reference to pellagra. U. S. Dept. Agr. Bull, of Bur.
Plant Ind. No. 199.
198 INDUSTRIAL FERMENTATIONS
Boehncke K E. The relation between the sugar content of nutrient media and
nitrogen 'metabolism of bacteria. Jour. Chem. Soc,, 100, II, p. 68.
Bowman and Croaaley, 1907. Corn (Text).
Bryant A P Manufacture of corn staroh, com syrup and corn sugar. American
Food Journal, Vol. 12, No. 9, pp. 511-515. .
Bryant, A. P., and Miner, C. S. Study of unfermentable residue in hvdrolytio
products of starch. Orig. Com. 8th Intern. Congr. Appl. Chem., Vol. 13, pp.
Bryant, A. P. Composition of commercial glucose. Chemical Abstracts, Vol.
6, p. 8031.
Bryant A. P. Factory control in the manufacture of corn starch and oorn
syrup.
Jour, of Industrial and Engineering Chemistry, Vol. VHI, No. 10,
pp.
930-932.
BueL H. Study of some of the physical properties of staroh. Orig. Com. 8th
Intern, Congr. Applied Chem., vol. 13, pp. 63-67.
Burgess, Schermann and Sohreiber. Solution phenomena of bacteria. Z. Hyg.,
70,
pp. 119-134.
Burry, R, and Allemann, O. Chemical and biological research on muscilagenous
lactic bacteria. Z. Nahr. Genussm., Vol. 18, pp.
449-461.
Christiani, H. Glucose decomposition during the faotory operation. Arch, suik-
erind, Vol. 20, pp. 1701-1712.
Cnnaaaca. T., and Terlikouski, Z. Experiments on the separation of the starch
liquefying and the starch saccharifying power. Wochr. Brau., 29, 590-593.
Cruesa, W. v. The effect of sulphurous aoid on fermentation of organisms.
Jour, of Ind. and Eng. Chem
v
Vol. IV, No. 8, pp. 681-685.
Defern, G. Presence of maltose m acid hydrolized starch products. Orig. Com.
8th Intern. Congr. Appl. Chem., 13, pp. 111-112.
Duvel, J. W. T., 1915. Grades for commercial com. U. S. D. A. Bui. No. 168.
Duryea, C. B. Some special aspects of starch. Orig. Com. 8th Intern. Congr.
Appl. Chem., 13, pp. 126-129.
Editor. Increasing use of com foods. American Food Jour., Vol. 8, pp. 5-6.
Effront, J. The nutritive value of the products of the hydrolysis of proteins.
Mon. Sci. (5), 2, pp. 425-443.
Effront, J. Trans, by Prescott, C. S. Enzymes and Their Applications. (Text)
1909.
Eward, J. M., 1917. The soft com problem. Agr. Exp. Sta., Iowa, Circular No. 40.
Fembaoh, A, and Schoen, M. Saooharification of starch by dilute adds. Bull
Soc.
Chim., Vol. 11, pp. 303-308.
Fernbaoh, A. A new form of soluble starch. Orig. Com. 8th Intern. Appl. Chem.,
13,
131.
Fisher, Hooker, Benzinger and Coffman, 1917. Swelling and solution of proteins
in polybamo acids and their salts. Science, Vol. 46, pp.
189-191.
Ford, S. J_ 1894. Iitner's soluble starch and the estimation of diaatatio power
Jour. Soc. Chem. Ind., Vol. 23.No. 8, pp. 414442.
Francis, C. K, and Smith, O. C. The determination of the gelatinizing tempera-
ture of the starches from the grain sorghums by means of a thermo-slide
Jour, of Ind. and Eng. Chem., Vol. 8, No. 6, pp. 509-611
Frankfurter G. B. The chemistry of starch. Orig. Com. 8th Intern. Congr. Appl
bnem., 13, pp. 126-129,
LG. S. The heating of corn chops. Texas Agr. Exp. Sta. Bull. 152, p. 5.
S
J
^
e
^
ed gEtal
"
ttil th Z
Nh
g p Texas Agr. Exp. Sta. Bull. 152, p. 5.
^S,
J
22,^
e
28^m
ed gEtal
"
teCtmiCal 8tarCh BU6aT
-
Z
- Nahr.
Gudeman E.' Analysis of confectioners' glucose. Jour. Ind. and Eng. Chem
vol.
o, pp. 60O-008.
Hea
£u^ Jour^hS^Vol « "^TH
Pr0t6in by Vari0Ufl i0nfl and ite
8taMh
"
Ong
-
Comi 8ih Inte
™-
Congr
-
A
PP
1 Chem
--
13
-
CORN PRODUCTS 107
Hofer, A. Preparation of dextrin for sizing. Farber Ztg., Vol. 23, pp. 212-215.
Hopkins, Smith and East. The structure of the com kernel and the composition
of its different parts. Illinois Agr. Exp. Sta. Bui. 87, pp. 77-112.
Kendall, A. L, and Farmer, C. J. Studies in bacterial metabolism, I. Jour, of Bi-
ological Chemistry, Vol. 12, pp. 13-17. '
Kraemer, H. The influence of heat and chemicals on the starch grain. Orig.
Com. 8th Intern. Appl. Chem., 17, pp. 31-36.
Kuhl, H. The influence of the substrate upon the putrefaction of albumins. Z.
Offent. Chem., Vol. 19, pp. 103-106.
Leffmann, BL Starch sugar as a food adulterant. Jour. American Medical Aas\
Vol. 48, pp. 318-319.
Ling, A. R. Short review of our knowledge of starch. Jour. American Medical
Affi'n, Vol. 48, pp. 318-319.
Jones,
BL M. The protein sparing action of utilinable carbohydrates in cultures
of certain sugar fermenting organisms. Jour. Infectious Diseases, Vol. 19,
pp.
33^45.
Kantorowicz, A. A new method of demonstration and registration of the action
of proteolytic fennentB. Munch. Med. Wochschr., Vol. 59, p. 2496.
Koraffa-Korbutt, K. Influence of common Bait on the life and growth of micro-
organisms.
Zi.
Hyg., Vol. 71, pp. 162-170.
Martin, Geodfry, 1913. Industrial and manufacturing chemistry (Text), p. 175-187.
MoBeth, I. C_ and Scales, F., 1913. Destruction of cellulose by bacteria and fila-
mentous fungi. Bureau of Plant Industry Bulletin 266.
Miner, C. S. Manufactured feeds for live stock. Jour, of Ind. and Eng. Chem.,
Vol. 8, No. 10, pp.
940-941.
Morningstar, J., 1918. The development of the American dextrin industry.
Color Trade Jour., 2, pp. 67-89.
Parow, E. The manufacture of dextrin and its uses. Chem. Ztg., 36, pp. 1085-1087.
Eettger
l
Barman and Sturges, 1916. Further studies on bacterial nutrition; the
utilisation of protein and non-protein nitrogen. Journal of Bacteriology, Vol.
1,
pp.
16-33.
Robinson, R. H., and Tartar, H. V., 1917. The decomposition of protein through
the action of bacteria. Journal of Biological Chemistry, Vol. 30, pp. 134-144.
Rogers, Allen, 1915. Manual of industrial chemistry (Text), pp. 766-784.
Roue, G. W. Notes on commercial dextrins. Orig. Com. 8th Intern. Congr.
Appl. Chem.. 13, pp. 237-245.
Saaki, T. The decomposition of certain polypeptids by bacteria, EH; Investiga-
tions with liquefying bacteria. Biochem. zeit., 47, pp.
472-481.
Sweetland, E. J. Recent improvements in filtration methods. Jour, of Ind. and
Eng. Chem., Vol. 4, No. 2, pp. 114-118.
Stutzer, A., 1915. Action of certain kinds of lactic acid bacteria upon proteins
and other nitrogen compounds. Biochem. zeit., Vol. 70, pp. 299-305.
Tanner, F. W., 1917. Studies on the bacterial metabolism of sulphur. Journal'
of American Chem. Society, Vol. 60, No. 4, pp. 663-669.
Tissier, H. Comparison of the action of putrefactive bacteria on the principal
proteins. Ann. Institute Pasteur, Vol. 26, pp. 522-629.
Thorp, F, H., 1909. Outlines of industrial chemistry (Text), pp. 369-387.
Traquair, J. The starch industry of Great Britain. Jour of Ind. and Tfag, Chem.,
Vol. 31, pp. 1016-1018.
Van Laer, H. Limit of the diastatio hydrolysis of starch. Bull. Soc. Chem. Belg.,
26,
pp.
393-401.
Wagner, T. B. Efficiency in chemical industries. The corn products industry.
Transactions of the American Institute of Chemical Engineers, Vol. VI,
pp.
1-12.
Weisberg, J. High temperatures for evaporation. J. Fabr. sure., Vol. 53, p. 30.
Wesener, J., and Teller, G. L. The chemical composition of commercial gluoose
and its digestibility. Jour, of Ind. and Eng. Chem., Vol. 8. pp. 1009-
1020.
Wittioh, M. Some observations and investigations of soluble starches. Kinatoffe,
Vol. 2, pp. 61-64.
198
INDUSTRIAL FERMENTATIONS
Wittich, M. The British starch industry. Jour, of Ind. and Eng. Chem., Vol. 5,
No.
2, pp. 166-166.
The production and employment of dextrin. Jour, of Ind. and Eng.
Chem Vol. V, No. 1, p: 77.
Some industrial uses of sugar. Jour, of Ind. and Eng. Chem., Vol. 5,
No.
7, p. 608.
Starch and glucose industries in U. S. Oil, Paint, and Drug Reporter for
Aug. 7, 1911; also in Journal Boo. Chem. Ind., Vol. 30, p. 1080.
PATENTS CONCHBNING THB MANUFACTURE OP CORN PRODUCTS.
References from U. S. Patent Office Gazette.
Vol. Page Title
1 790 Starch Mfg.
1 790 Starch Mfg.
1 424 StarchMfg.
1 424 Starch Mfg.
1 164 Starch and Qlucose
1 25
GIOBB
Starch
Narne
J. Naylor
P.
Mason
A. Erkenbrecher
C. Gilbert
T.Kingsford
T.Kingsford
T. Kingsford
J. A. Ourus
H. Duryea
"W.
Duryea
C.S.Irwin
W. Duiyea
T.Sim
A. Erkenbrecher
A. Erkenbreoher
W.Watt
T.Bragg
E. Perkins
H. Sawyer
I.S.Brownell
S. Richardson
T. Kingsford
H. Colgate
A. Erkenbrecher
C.S.Irwin
B.
Descamp
C.Gilbert
J. J. Gilbert
O. Jones
S. T. Stratton
J.Biddis
C. B. Hutchins
C. Gilbert
A. Irwin
P.
W. Weida
C. H. Blanchard
W. Liversidge
C.Gilbert
J. Briggs
H. Becker
T.Kingsford
B.
Descamp
W. Duryea
J. Briggs
T.Sim
P.
Weida
No.
68,374
67,512
137,911
140,141
141,442
145,213
73,259
12^46
22,789
28,278
42358
89,510
68,294
87,514
17,710
7,850
63,764
26,084
563
40,693
13,340
67,515
27,130
44,406
136,904
66,664
2,000
22,480
116,667
187,912
83,167
87,607
66,121
81,888
56^56
62,997
40,693
44,408
42358
56356
89,510
87,607
Year
1803
1867
1867
1873
1873
1873
1873
1868
1855
1859
1860
1864
1869
1867
1887
1857
1850
1810
1887
1859
1838
1863
1855
1867
1860
1864
1873
1867
1841
1858
1802
1871
1873
1868
1869
1867
1836
1868
1866
1867
1863
1864
1864
1866
1869
1869
CORN PRODUCTS
VoL
1
1
1
1
1
3
3
3
3
Page
500
25
422
84
84
693
693
208
602
PATENTS
CONCBIBNING
THB
MANUFACTURE
OF
CORN
PHODUCTB—Continued.
Title
Starch
Mfg.
Starch
Mfg.
Starch Separator
Starch Tray
Spirits from Starch
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
and
Glucose
Starch
Mfg.
Starch Polish
Starch Press
Starch Press
Starch
Mfg..
Starch Table
Starch Separator
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch Sugar
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch Separator
Starch Separator
Starch Table
Starch Table
Com Sugar
Corn Sugar
Starch
Mfg.
Starch
Mfg.
Starch Drying
Laundry Starch
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch Press
18
18
18
18
17
10
19
19
10
10
19
20
20
20
20
20
20
20
20
20
20
20
21
21
21
21
21
21
21
21
21
21
500
1271
1190
1261
1074
1609
1609
1553
1420
1260
609
1594
389
1600
1546
1272
1291
1870
695
1207
1594
1594
589
377
1997
1264
1333
1499
574
1701
518
589
Name
J. A. Owens
A.Truin
C.Gilbert
J. A. Owens
BLKoehler
T.Kingsford
C. Gilbert
C. Gilbert
W. Burleigh
S. Stenberg
W.Keyt
T. Kingsford
T.Ejngsford
E.Pearse
F,
Matheissen
S.Johnson
H. Randall
A. Manbre
N.
Pigeon
B.
Toothill
H. Hartshorn
H. Humphrey
G. Gessner
C. Furbish
J.Wolff
H. Humphrey
T. Gassoway
S. Luna
N.
Miller
R.Johnson
T.Jebb
T.Jebb
E. Wilhelm
J. A. Owens
T.Jebb
T.Jebb
A.Behr
A.Behr
H. Humphrey
R. Graves
H. Williams
T.Jebb
G. Graves
R. Graves
R. Graves
A,Behr
A.Behr
E. Roat
A. Atkinson
G.Full
R. Traylor
G. Burkhard
T.Jebb
E.Roat
J.Craushaw
H. Humlin
E. Roat
&
H'. Hamlin
No.
73,259
83,167
81,888
73,320
107,787
140,141
137,914
135,004
151,085
101,783
127,418
141,442
145,213
159337
163,094
186,935
187,313
187,881
203,935
198,474
218,020
220,150
220326
228,398
226,434
231,804
235,053
234,680
235,001
227,537
243,221
243,370
243,024
240,732
241,666
239,171
260,335
245,340
250,362
250,143
250,143
249,056
251,574
246,671
248,734
250,333
260,334
254,239
253,337
260,188
257,108
251,827
258,070
254,158
258396
253,923
254,240
Year
1868
1868
1868
1868
1870
1873
1873
1873
1874
1870
1872
1873
1873
1874
1875
1876
1877
1877
1878
1877
1879
1879
1879
1880
1880
1880
1880
1880
1880
1880
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1881
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
200
INDUSTRIAL FERMENTATIONS
PATENTS
CONCHENING
THB
MANTJFACTUHH
OF
CORN
PBODUCTS—Continued.
Name
W.T. Booth
Q.
S.
Graves
J.J.Tobin
T.A.Jebb
C. Lauta
M.
J.
Stark
F.
0.
MatthesBen
& A.Behr
F.
0.
Matthessen
&
E. E.
Quinby
Starch Washing
P.
H.
Grimm
P.
H.
Grimm
E. S. Renwiok
W.T.Jebb
W. Dumgea
J.
<fc
F. Finnenich
J. Gunthas
T.A.Jebb
W. Tress
J.Duff
J.Duff
.
T.
P.
Ringsford
L.
P.
Best
E.
S.
Renwick
F.
P.
Stiker
T.H.Muller
W.Allen
G.
S.
Graves
F.
H.
Kimball
W. Allen
.
F.
0.
Mattheesen
W.Allen
W. Lieea
& M.
Maker
J. Poison &
J.
M. Harley
W. W. Underhill
W.W.Underhill
H. Duryea
P.
H.
Gnimm
C.W.Treman
I.E. Palmer
P.
H.
Grimm
W. Duryea
W. Duryea
J.
H. 8.
Wildsmith
L. CuisLner
W. Duryea
W. Duryea
J. C. Sohuman
J. C. Sohuman
J. C. Schuman
J. C. Sohuman
J.
C.
Sohuman
J. G. Sohuman
P.
Radenhausen
W. Duryea
W. Duryea
T
ol
21
21
21
21
21
21
22
22
22
22
22
22
23
23
23
23
23
23
23
23
23
23
23
23
23
23
23
23
24
26
26
27
27
27
28
28
30
30
29
30
30
30
31
31
31
31
31
31
31
31
31
Page
1156
1079
1554
1058
540
547
1476
i476
574
1338
1003
836
736
619
9
1688
154
1354
100
277
2448
2078
610
110
884
1321
120
1328
1320
008
1321
963
1111
870
870
1228
28
1089
961
711
589
589
350
395
389
389
367
367
368
880
880
880
1136
1433
1433
Title
Starch Separator
Starch Separator
Agitator
Starch Table
Starch Table
Starch Table
Starch Table
Washing Table
E. Root
Starch Separator
Starch Separator
Starch
Mfg.
Starch Refuse
Starch
Mfg.
Starch Washer
Starch
Starch
Molding
GluooBe Starch
Vinegar Starch
Wheat
Starch
Mfg.
Starch
Mfg.
Saccharification
Starch Separator
Stai'ch Separator
Starch Separator
Starch Separator
Table
Table
Washing
Starch Mfg. Mold
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch
Mfg.
Starch Refuse
Starch Separator
Starch Filling
Starch Refuse
Starch Dryer
Starch Dryer
Starch
Mfg.
Liquefaction
of
Starch
Drying
of
Starch
Drying
of
Starch
Mfg.
of
Starch
Mfg.
of
Starch
Treating Staroh
Mfg.
of
Staroh
Treating Staroh
Grape Sugar, Glucose
Starch
and
Glucose
Starch Table
Starch Table
No.
256,630
256515
258,265
256,221
254,029
254,063
257,959
257,958
254,157
266,136
264,688
263,958
263,526
263,030
260,380
276506
270,439
275594
270,210
270594
280,044
278,490
272524
270,260
273,128
275,320
270,304
275,340
275518
273,572
273519
284,447
285,067
294,530
294,531
300,700
296,000
300,165
304551
303,930
312541
312542
307566
311,648
312,341
312542
316,404
316,405
316,406
318,308
318,207
318509
319515
320,430
820,431
Year
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
1882
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1883
1884
1884
1884
1884
1884
1884
1884
1885
1885
1884
1885
1885
1885
1885
1885
1885
1885
1885
1885
1885
1885
1885