dizaharidice

Dizaharidice is a rare and obsolete term referring to a method of extracting sugars from plant material. The process, also known as "dizaharification," was first described in the late 18th century, primarily in European chemistry texts.

The name "dizaharidice" is likely derived from the Greek word "diharistos," meaning "double", and the suffix "-ice," indicative of a process or apparatus. During this method's brief period of use, chemists would employ a combination of acidic treatments and thermal exposure to release fermentable sugars from plant sources.

The specifics of dizaharidice varied depending on the application and chemical composition of the plant material being processed. Some practitioners used a combination of sulfuric acid and hot water to extract the sugars, while others employed hydrochloric acid and heat. The objective was to split the complex carbohydrates into simpler sugars that could be further refined and used in baking, brewing, or as a source of energy.

Fermentation was often a key step in the dizaharification process, as microorganisms broke down the extracted sugars into ethanol or other products. The final product could range from a rough, raw sugar to a finished, usable sweetener.

Despite its initial utility, dizaharidice was largely abandoned in favor of more efficient and refined methods of sugar extraction, such as the addition of insed sedimentation and more contemporary compound fermentation techniques.