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ÀWỌN OHUN WÍWỌ̀
Dextrin: Starch Moistened with Dilute Nitric Acid and Heated at 110-120 °C (Payen, in Thorpe 1912)
Dextrin, also called British gum, is starch broken down by heat into a powder that dissolves in water to a sticky gum. A trace of nitric acid lets it form at a lower heat, 110 to 120 °C, so it comes out paler. The lower the heat and the drier the starch, the whiter the dextrin.
Source: Thorpe, Dictionary of Applied Chemistry, vol. 2 (1912), Dextrins, giving Payen's recipe. Ours: potato starch (Payen names no starch) and the scaling to 1 kg. Not given: how long to dry and to heat. Picture drawn by Youblob.
Olùbẹ̀rẹ̀
2 days
Ìlànà
1
1
Mix 2 g nitric acid into 300 mL water
Mix 2 g nitric acid into 300 mL water
Payen: 30 gallons of water holding 2 lb nitric acid (sp. gr. 1.38) for 1000 lb starch. Ours, scaled to 1 kg of starch: weigh 2 g of the acid into about 300 mL water. Add acid to water, not water to acid. Goggles and gloves for the strong acid.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ásíìdì Nítríìkì2 g
Omi300 mlÀwọn irinṣẹ́ tí a nílò:
Òǹwọ̀n ìdọ́gba
Ìgò ìwọ̀n
Gílásì Ààbò Fún Ìfọ́n Kẹ́míkà
Ìbọ̀wọ́ Nítírílì2
2
Knead 1 kg starch with the acid water into balls
Knead 1 kg starch with the acid water into balls
Moisten 1 kg of starch with the acid water, knead it well and make it up into balls. Payen names no starch; ours: potato starch.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Sítáàṣì ọ̀dùnkún1 kgÀwọn irinṣẹ́ tí a nílò:
Àwo gíláàsìÌbọ̀wọ́ Nítírílì3
3
Dry the balls in hot air, then powder them
Dry the balls in hot air, then powder them
Dry the balls in a hot-air chamber, then powder them. Time and heat for this drying are not given. Ours: a drying oven, and a mortar to powder.
Àwọn irinṣẹ́ tí a nílò:
Ààrò ìgbẹ̀
Odó àti Ọmọ Odó4
4
Heat 4-5 cm deep on trays at 110-120 °C
Heat 4-5 cm deep on trays at 110-120 °C
Spread the powder 1 1/2 to 2 inches (4 to 5 cm) deep on trays (Payen: brass trays) and heat in a hot-air oven at 110 to 120 °C. Time not given.
Àwọn irinṣẹ́ tí a nílò:
Àwo pẹlẹbẹ fún gbígbẹÀàrò ìgbẹ̀
Ìwọ̀n Ooru Ààrò5
5
Stop as soon as iodine turns a sample brown
Stop as soon as iodine turns a sample brown
Test small samples with iodine. Starch turns iodine blue; commercial dextrin, mostly erythrodextrin, gives a brown colour. When the change is complete, stop the heating at once. Ours: a few iodine crystals shaken in water as the test liquid.
Àwọn irinṣẹ́ tí a nílò:
Àwọn kírísítálì iodineOmiÀàrò ìgbẹ̀6
6
Crush, sift and store dry
Crush, sift and store dry
Crush the roasted dextrin and sift it (in works: crushing pans or rollers, then a rotating silk screen as in flour mills). Ours: mortar and a fine sieve. Keep it dry in a closed jar.
Àwọn irinṣẹ́ tí a nílò:
Odó àti Ọmọ Odó
Ajọ àwọ̀n okùn tínrín
Ìgò GílásìÀwọn ohun-èlò
3- Àyè
- 300 mlÀyè
- 1 kgÀyè
Àwọn irinṣẹ́ tó nílò
13- Àyè
- Àyè
- Àyè
- Àyè
- Àyè
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