Date of Award

5-1930

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

First Advisor

Herbert Heinrich

Second Advisor

Ernest Wallner

Third Advisor

William J. Grace

Abstract

The purpose or this thesis was to see if the change or potato starch to a reducing sugar in the potato on freezing was due to the freezing itself or to some enzymatic reaction. For we know that reducing sugars are formed in the potato by just freezing, therefore it should be possible to manufacture sugar by using pure potato starch as a base. Although this problem may seem to be an unimportant labor as the supply of sugar is large and the price of sugar cheap; this process of obtaining sugar would save thousands or bushels of potatoes every year which are wasted; besides making sugar cheaper as it could be made as a by-product of the potato proper.

Comments

A thesis submitted to the Faculty of Marquette University in partial fulfillment of the requirements for a bachelor's degree of Science, Milwaukee, Wisconsin.

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