Definition

This class is designed to include apparatus and processes peculiar to the manufacture of carbohydrates and the products of such processes when not more specifically provided for elsewhere.

Inventions peculiar to the extraction, purification, and crystallization of sugars and the extraction, purification, and treatment of starch, as such, are found here, as well as the manufacture of sugars by hydrolysis of carbohydrates.

(1) Note. For processes of liberating cellulosic fibers from natural sources which processes involve some chemical action, see References to other Classes, below for the class of Paper Making and Fiber Liberation.

Lines with other classes and within this class

Processes generally for the hydrolysis of carbohydrates, including their conversion to sugar by other than biochemical hydrolysis, where the process either stops with such conversion or is followed by the steps of purification, concentration, or crystallization of the sugar or sugar solution thereby produced, are found in this class. Processes of hydrolysis of carbohydrates which include the action of diastase or other biochemical steps are for the most part in Class 435, Chemistry: Molecular Biology and Microbiology, subclasses 93, and 98-105, and are included here only when such hydrolysis is followed by steps of concentration, purification, or treatment (such as crystallization) to make a sugar or syrup. Hydrolysis of carbohydrates to sugar by any method when followed by alcoholic fermentation or when directed specially to preparation for alcoholic fermentation is in Class 435. The chemical manufacture or synthesis of sugar or carbohydrates by any other process than that of hydrolysis is not included in this class. Molecular rearrangement of one carbohydrate to form any other carbohydrate is excluded. For such processes search Class 260, Chemistry of Carbon Compounds.

Process of making sugar foods, per se, or the sugars combined with a preservative, including hydrolysis of starch to sugar, are placed in this class. Foods which contain sugars combined with nonsugars (other than a preservative) and processes of making them are in Class 426, Food or Edible Material: Processes, Compositions, and Products.

Mere processes of making, separating, or purifying sugars, starches, celluloses, or other carbohydrates, by operations that include fermentations, and compositions and apparatus that are specialized for use therein, and processes of making such compositions for such use, are classified in Class 435, Chemistry: Molecular Biology and Microbiology.

For electrical or wave energy methods for the preparation of sugars, starches, and carbohydrates involving chemical reactions other than those which result merely from the thermal effects of the electrical or wave energy, see Class 205, Electrolysis: Processes, Compositions Used Therein, and Methods of Preparing the Compositions, especially subclass 697 for electrolytic treatment of sugar and Class 204, Chemistry: Electrical and Wave Energy, especially subclasses 450+ for electrophoretic and electro-osmotic processes (e.g., separation of sugars, starches, and carbohydrates, etc.).