Georgia's State Chemist Praises Gottolene

J. H. McCandless, State Chemist of Georgia, before a recent gathering of Cotton Seed men, gave emphatic praise to the high quality of Cottolene. He said:

"The sale of this product and the proclamation that it is made of cotton seed oil have done more to bring cotton seed oil truthfully and favorably before the public than anything else in recent history."

Mr. McCandless then pointed out how a pure, refined, vegetable-oil basis, such as is in Cottolene, is the only assurance a woman has of a clean, digestible, cooking product. It seems a positive wonder in the light of all that has lately been said and written, and of what is known of lard, where it comes from, of what it may be made, and how little chance there is to get pure lard, that anyone will continue its use, when pure, sweet and healthful Cottolene can be so easily obtained.

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THE CHEMISTRY OF BLEACHING FLOUR.

BY DR. H. W. WILEY.

I am offering this preliminary paper in view of the fact that I consented to prepare a paper on the subject and at the time supposed I would be able to make some special investigations which are quite necessary to a proper understanding of the question.

I have not, owing to a stress of other duties, been able to start, much less to finish, the necessary investigations. The best I can do now is to report what has already been accomplished and show, if possible, the problems which still remain unsolved. It is not the purpose of this paper to discuss the question of the bleaching of flour in respect of its possible influence or effect upon the system nor of concealing inferiority and promoting fraud. It is well, however, to have a clear idea of what the process is.

That certain colors fade on exposure to air or sunlight has been known since tinctural science and observation were

known among men. Other colors deepen with age or are produced by aging, thus time becomes a painter and the chronos and chromos are nearly related.

Age, that is exposure to air or sunlight, or both, produces a whitening in flour for a certain time, at least a change of tint which is incident to aging. By chemical means this change of tint may be immediately produced and, so far as appearance is concerned, a perfectly new flour may appear like an old one. In the process of grinding nearly all the fermented products of the wheat berry are removed. modern milling, with its perfected machinery practically all of the brand and nearly all of the germ are separated, leaving the intermediate starchy portions to make the flour.

In

In the highest grades where the separation is done mechanically, additional whiteness is produced by a more complete separation of the starchy particles adjacent to the colored particles of the wheat berry both internally and externally.

The term "patent" as applied to flour, of course, originated by reason of the patent machinery or coloring machinery in the mills. As this is capable of making a more complete separation of the various ingredients of the berry the term "patent" naturally became associated with the whiteness and the more valuable, so far as the price is concerned, product of milling. Gradually, therefore, the term "patent" lost its significance as being made on the patent apparatus and became attached to a particular kind of flour, i. e., the highest grade of flour made in such mills.

The chemical reagents used in processes have been many; ozone, sulphurous acid, nitrosyl chloride, and oxides or peroxides of nitrogen produced either by the decomposition of nitrogen or the electrification with a flaming arc of the air itself.

This action of electricity on the air is the same as that employed in making nitric acid for commercial purposes, at least in its first steps. It is claimed in the manufacture of nitric acid that in the magnetic field of the furnace it should be understood there is formed only a single compound, i. e., oxid of nitrogen NO. Its proportion reaches about 5 per cent of the total volume of gas. At a very high temperature of from 2000° to 2500° the elements of this oxid are separated and recombined incessantly in such a way that the total percentage of the oxid of nitrogen remains constant in the mixture. These oxids of nitrogen are converted in oxidation towers. These large reservoirs communicate with the electric furnaces by large tubes and are two in number. They are cylindrical in shape and in the interior are covered by a material which is not attacked by acids. In these towers the further oxidation of the oxid of nitrogen produced in the furnace takes place. In a short time in these towers the oxid of nitrogen (NO) is converted into NO2. Leaving the reservoirs, the nitrous gas produced is forced through a ventilator into absorption towers, where it is transformed into nitric acid. The transformation which takes place in these last towers, converts the nitrous oxid into nitric acid by means of water according to the formula, HHNO2+