line structure, and
materials that would be suitable for its adulteration are of entirely
different physical character.[31] Cane sugar is not easily blended with
glucose, or starch sugar, because of the physical differences between
the two. The question of the kind of sugar to use in the household, as
granulated, loaf, or pulverized, is largely one of personal choice, as
there is no appreciable difference in the nutritive value or purity of
the different kinds.

78. Dextrose Sugars.--Products known as glucose and dextrose sugars
are made from corn and other starches; they can also be prepared from
cane sugar by the use of heat, chemicals, or ferments for carrying on
the process known as inversion. The dextrose sugars differ from cane
sugar in containing a dissimilar number of carbon, hydrogen, and oxygen
atoms in the molecule. The formula of the dextrose sugars is
C_{6}H_{12}_O{6}, while that of cane sugar is C_{12}H_{22}O_{11}. By the
addition of one molecule of water, H_{2}O, to a molecule of sucrose, two
molecules of invert sugar (dextrose and glucose) are produced:[1]
C_{12}H_{22}O_{11} + H_{2} = C_{6}H_{12}O_{6} + C_{6}H_{12}O_{6}. In
bringing about this change, acids are employed, but the acid in no way
enters into the chemical composition of the final product; it is removed
as described during the process of sugar manufacture. The action of the
acid brings about a catalytic change, the acid being necessary only as a
presence reagent to start the chemical reaction. When properly prepared
and the acid product thoroughly removed, dextrose and glucose have
practically the same food value as sugar. When they are digested, heat
and energy are produced, and a given weight has about the same fuel
value as an equal weight of sugar. Some of the glucose-yielding products
can be made at less expense than sugar, and when they are sold under
their right names there is no reason why they should not be used in the
dietary, as they serve the same nutritive purpose.

79. Molasses is a by-product obtained in the refining of sugar. It is
a mixture of cane sugar and invert sugars, as levulose and dextrose.
When in sugar making the sucrose is removed by crystallization, a point
is finally reached where the solution, or mother liquid, as it is
called, refuses to give up any further crystals;[31] then this product,
consisting of various sugars and small amounts of organic acids and ash,
is partially refined and clarified to form molass