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"Starch Sugar as a Food Adulterant."

T. B. Wagner, Ph. D.
JAMA. 1907;XLVIII(9):813-814. doi:10.1001/jama.1907.02520350071018.
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Chicago, Feb. 19, 1907.

To the Editor:  —In The Journal, January 26, appeared an article by Prof. Henry Leffmann, entitled "Starch Sugar (Glucose and Grape Sugar) as a Food Adulterant." The statements contained therein are in many instances misleading and so out of accord with the facts as to call for a correction of at least the principal features. Sulphuric acid is not employed in the manufacture of American glucose and grape sugar. It is surprising that Professor Leffmann is not better informed on this point, particularly as information can easily be obtained. This misstatement affords him the means of casting reflection on the wholesomeness of starch sugar and glucose, and makes it possible for him to cite the case of an extensive poisoning in England a few years ago by arsenical glucose, where the contamination by arsenic was due solely to the sulphuric acid employed in converting the starch


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