Professional Documents
Culture Documents
A HANDBOOK
CANE-SUGAR
MANUFACTURERS
IMD THKUI
CHEMISTS.
GUILFORD
7AiV
Chemui
in
l:
of
JPENCEE,
D.So.,
Sugar
Chargt
The Manujjaeluret
Cuban-Ameriean
Company
(Chaparra^DHicias, Tinffuaro, Conataneia, MercedUat and Vniaadt CardenoB Oramercy Refineries); Formerly
Chief of Suffor Laboratory^ U. S. Department if AgriaUturt, WaahingUm, etc.
SIXTH SECOND
TOTAL
EDITION,
ENLARGED,
IMPRESSION,
ISSUE,
TEN
CORRECTED.
THOUSAND
NEW
YORK:
JOHN
London:
WILEY
CHAPMAN
"
"
SONS,
HALL,
Inc.
Limited
Copyright,
1889,
1905.
1916.
1917,
BT
JOHN
WILEY
"
SONS,
Inc.
PRfeM
OF
"RAUNWORTH
CO.
sM
BOOK
MANUFAOTURCBe
"ROOKLVN,
N.
V.
"
I
DEDICATED
IN
BONOB
AND
TO
GRATTTUDB
M.
CH.
GALLOIS AND
M.
FBAN9OIB
PAST
DUPONT
PRESIDENTS
OF THE
ABSOaATION BT
DES THE
CHIMISTES AUTHOR
DE
FBANCB
411603
/"
PREFACE
TO
THE
SIXTH
EDITION.*
This and
chapteron Evaporation
Heating, by Prof. W. H. P. Creighton,Dean of the Department of Technology, The, Tulane University, Prof. Creighton's long experience as an New Orleans,La. States Navy, and in teachingin the officer in the United departments of Purdue and Tulane Universities, engineering
has
for the
of preparation
this article.
I extend
thanks
to him.
few
errors typographical
have been
to
corrected and
some
process
G. L. Spsnceb.
Mass., 1917.
PREFACE
TO
THE
FIFTH
EDITION.
The
in enlarged of described.
The
processes
in
in the
facture manuare
plantationwhite
and
refined
sugar
Through the courtesy of Mr. George P. Meade, Superintendent Cardenas the include of (Cuba) Refinery,I a control as is practised and refinery chapter on sugar refining
in the United The book States. has been rewritten. largely The
chemical
tion sec-
in
operation.
ones
the conditions of the very large Additional tables are included have
("eenreplaced by
recent
tables. G. L. Spenceb.
Washington, D. C, 1915.
"",
vii
'
PREFAC3E
TO
THE
FOURTH
EDITION.
The
first
edition
of
this
book
was
written
at
time
when
little
few
cane-sugar
factories
employed English,
are
chemists
and
but
had
been
written,
in
concerning
now
this
branch,
of
sugar-work. industry
in
Many
with
chemists
engaged
much
in
the
cane-
sugar available
the
result
that
more
material
is
the
preparation
control of
a
of
this
book.
The
proper
sugar-factory
methods of
by
the
chemist
requires
addition
knowledge
a
of
the
manufacture,
brief
in
to
chemical
training.
processes
For
this
reason
scription de-
of
manufacturing
is
included
in
this
edition.
With
the
large
few
increase
the
in
the
scale
of
manufacture
ing dur-
the
past
years, toward
greater
the
complexity production
the of
of
processes,
and
the
tendency
whether
raw
one
grade
of
sugar,
or
refined,
the
necessity
is
of
having
generally
competent
chemist
in
factory
becoming
recognized.
G. L. Spencer.
WAsmNOTOir,
D.
C,
1005.
CONTENTS,
MANUFACTURE
OF
CANE-SUGAR
FAcn
R"w
Material
of the and Raw of Juice Fuel
:
1
0 32
Sugar
the and
Manufacture
36 38
in
Purification Defecation
Defecation
Open
and and
Tanks
39 Settlers Settlers 43 45 47 49
'.
using using
Open
Closed
Defecation
Sulphitation Sulphitation
Carbonation
Harloff's Acid
Process after
Liming
Processes
50
Thin-juice
and
Process
55
58 60 61
Sulphur
Carbonation Lime Filtration Chemical
Stoves
Sulphitors
Tanks
Machinery
in
63 the
Reagents
of of the Juice
Purifying
Juice
72 77
Evaporation
Preservation
Sirup
83 85 86
Crystallization
Boiling Sugar
of the
Sugar
Crystallization
Purging
and
in
Motion
the
94 99
.'
Curing
of of of of
Raw
White
Sugars
Raw
Warehousing Sugar
Raw
Sugars
103 106
Refining
Materials
107 109
112
115
Crystallization Drying
Technical
and
Sugar
the
118
Finishing
and Chemical
Products Control
XI
120
123
XU
CONTENTS.
SUGAR
ANALYSIS
PAQB
Sugars
Optical
Chemical
and
other
Constituents
of
of
the
Cane
and
Its
Products
134 141
Sugar
of
Analysis Analysis
^
"
Sugar
187 191
Density
General
Analytical
and
of of of of of of the the
Work
109 199
:
Averaging Sugar-cane
Juice
214 221
Sirup,
Sugars
Massecuites
and
Molasses
;
Cake Exhausted
Analysis
Analysis Analysis
Definitions Chemical
Chips
282 294
of
of
Cattle
Food
of
298
and Control
Applications
of
Expressions
Work
used
in
Sugar
Work.
Sugar-house
Sugar-house Evaporating
Purchase of of
Heating
,
350 of its
Basis
Analysis
and
382
Limestone,
Oils
Lime,
Sulphur
Sulphurous
Acid
of of
Flue-gases
the Water
Quality
Fermentation
Supply,
Treatment
of
Impure
Water ".
Special
Reference
Reagents
Tables
LIST
OF
ILLUSTRATIONS.
VlGTTRa
PAGB
Central
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34.
.
Delicias,
Cuba
ProntUpiece
10
Cane-shredder
Krajewski Krajewski
Fulton Fulton Puunene Fulton
Crusher
11 11 12
Crusher-roll
Crusher Crusher-rolls
12
13
\
Housing Housing
Juice
14 16 18
Meiaschaert's
Mill
Grooves
Settings
of
Diagram
Draw-down
Compound
20 44
Pipes
of
Tube
Diagram
Vivien
Deming's
Closed
Settling-tank
46 56 59 68 69 121 141
Sulphur
KeUy
Stove
Filter
Press.'!
Filter Press
Sweetland
Hersey
Nicol
Granulator Prism
(diagram) Single
Half-shadow Double
Compensating Polariscope
(Josef (Julius
Polariscope (Schmidt
"
143
Compensating Polariscope
Polariscope
Haensch)
,.,...
Half-shadow Half-shadow
Jan-Fric) Peters)
Triple-field Polariscope
Arrangement
Laurent of
Prisms
in
Triple-field
Polariscope
Polariscope.
(diagram)
. ..
149 150
Polariscope
Attachment Tint for Laurent
Compensating
Transition
151 152
Polariscope
Ventske
Scale
^
Cane-sugar
Control
Tube
Scale,
for
154
Polariscopes Ordinary
with Tube with Side
Polariscope Polariscope
Bates'
Tubes,
Tube
Enlarged
159
159
Polariscope
Tube
Polariscope
Pellet's Pellet's Landolt's
Tubule Tube
Form
._
Polariscope
Tube,
Tube
35. 36.
Modified
37.
Wiley's
Caps
for
Landolt's
Tube
^
" " "
162
,
XIV
LIST
OF
ILLUSTRATIONS.
flOUBB
PAGS
38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 60.
Sugar
166
166
^
of
Types
Pellet's Conical
Sugar Balance
Decimal Balance Norma Brix Balance for Rough Alcohol
."
Weighings
Stove
Scale
,
Sampler '51. Coombs* Drip Sampler 52. Horsin-Dton's Sampler 63. Press-cake Sampler 54. Sample Box for Sugar
66. 66. 57. 58. 69. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69.
Sugar
Trier
Hyatt Cane-reducer
Extractor
214 in Fiber
for Use
Tests
Drying
Apparatus
or
Drying
Distilling Apparatus
Refractometer
Refractometer
Immersion
Sugar
Sucrose
Refractometer
Pipette
Holder for Alundum
Funnel
Crucibles
Holder
Crucible
Regulator
for
ElectrolyticWork
243 244
Filter Tube
Burette Filter Knorr
248 248 255 255 255 Volume 262 269 Content of Massecuite 271 281
Wiley
Muffle Muffle Muffle
and
Tubes
for Incinerations
for Incinerations
for Incinerations for
Apparatus
Inversion
Karcs's
Weighing a'Unit
."
Flask
Apparatus
Flask
for
Crystal
"
Kohlrausch
Chopper, Boot
Chopper,
Oven Athol
Krantz
283 283
80. Bagasse
81. 82.
with
Induced
Draft
Oven
83. Bagasse
84. 85. 86.
Knorr-Soxhlet Hors6n-D6on's
Apparatus
Device
298
318
LIST
OP
ILLUSTRATIONS.
m
XV
FIOVBB
PAOB
Lftboratory
Massecuite
CeHtrifugals
Funnel
for for
326
Separating
the
Molasses
Diagram Diagram
Vacuum
(CobensI)
of
"
Calculating
Effect
Mixtures
90.
91. 92. 93. 94. 95. 96. 97.
Multiple
Evaporator
Pan Distribution
of in
Vapor
Elevation Knorr's
Multiple
Effect
Horisontal
T3ri)e
of
Evaporator
CO2
Apparatus
Alkalimeter
Schroetter's
Engler's
Orsat's
Viscosimeter
Gas
Apparatus
.
.
404
.
THE
MANUFACTURE
OF
CANE-SUGAR.
RAW
MATERIAL.
1.
genus
Sugar-cane.
Saccharum.
"
Cane The
is
mode
the with
growth
varies Until
cultural
conditions.
were
within
to
recent
years
its flowers
or
believed
be
The
plant "arrows"
then noted
not
blossoms
usually only in
year.
Tropics and
have been
freely every
in
very
few
in Louisiana
exceptionallymild
in
years.
Large numbers
stations
new
of
seedlingsare
seedUngs
are
now
produced
in the other with
ment experifor
in various The
search
varieties. with
seedUngs
and
existingvarieties in order
These
experiments have
now
resulted The
which selected
sucrose,
are
in broad
culture.
varieties
as
are
for
some
richness
in
disease, persistence of type, time of fuel value, color, etc. The most ripening, milling qualities,
extensive of the
use
resistance
of
seedling varieties
are now
is in
Java.
There
few
old varieties
It is
cane
year
in which
the Such
arrows
usually
rich
in
productive.
content
cane, sugar
however, is often
content.
It increases
in its
as
months
after
as
is true when
may
with the be
other
canes,
season
deteriorates
sugar
rainy
begins. plant
The
yield of
cane,
however,
heavier
grows
littletaller and
after
small,since flowering.
the
RAW
MATERIAL.
"
in the
a
same
country.
content
It does
not
often exceed in A
or
attain
sucrose
of 17 per
cent
is sometimes
iana in Louisvery
containing
rich.
of
sucrose
is considered
Sugar-cane is propagated by
located
at
means
or
of the buds
that
cane
are are
the
a
nodes.
very
Pieces shallow
cuttingsof the
or
planted with
localities
are are
covering of soil
in certain
only partly covered, but in this latter event irrigated.Each bud produces a plant and from each of
there
or are
these
several
canes.
shoots The
or
suckers. under
These
form
clump
climatic
stool of conditions
cane
in several usually planted but once New "ratoons," spring up from the plants, termed years. stubble,after harvesting the crop, and produce a second is
crop
and
so
on.
Fiscal
to
or
soil and
climatic
or
conditions
times someone
"plant-cane"
are
to
plant-caneand
two
ratoons.
usually produced in sub-tropical the light-colored, greenish or yellow canes r^ons.and in the Tropics. The Tropics,however, will produce canes of is the "cristalina" variety. The usual Cuban cane any variety and is of a lightcolor.
varieties
Normal
sugar-canes
are never
Dark-colored
hollow
or
partially so.
They
and
approximately from 87 to 90 per cent of juice uents some water, in composition with certain plant constitlittle or (colloid water), that contains no sugar.
that
ar"
contain
Canes
other of such The
abnormal
are
on
account
of
some
climatic
or
conditions
cane
sometimes
hollow, but
the
proportion
is usually very
small.
with the approach of cool or dry weather. plant matures Harvesting usually begins long before the cane is considered to be ripe, in order to obtain If a long working season. the factory is in an irrigated the distribution of water district, is suspended a few weeks before the cane is to be harvested,
to
promote
and
ripening. The
the
sucrose
content
of
as
the the
stalks
increases
sugars
decrease
plant
cut
off close
to
the
ground
in harvest^
HAVf
MATERIAL.
"
be harvested
very
promptly
to avoid
is accelerated
is greatlyincreased The
to
rain in
to
fall upon the burned cane. Cuban most contracts cane and but The
receive
up
includingfive days
in the
event
without
deduction
may
the
any
price,
time.
of rainfall he
refuse
not
with
sound
sooner.
evaporator
foul
The
fine
of particles and
a
carbon
sometimes
finally appear
of sound
ture mixcane
burned
cane more
rather
than
burned
juicesare
Small small
purified. readily
cane
to the
factory varies
factories
cars.
in
carts
or
Islands
cane
and
at
all in Cuba.
The
is
brought
It is
the
factory
or
railway in Cuba
in the Island
in bullock and
use
carts.
of Hawaii The
in British of flumes
in punts. the
estimating of the percentage yield of Inferential methods, based the analyjpHKjthe cane upon ^en become the weight of the latter,may and juice and Sugar-cane is usually sold
to
necessary. to
regard
cane
its richness
to devise
in sugar
an
or
the
equitablemethod
purchase of
upon
The of
analysis. (See page 382.) following table showing the composition of the stalks
cane
basis of its
Louisiana
at
the
time
of
harvesting, Novembercourtesy
of Dr. C. A.
December,
is inserted
through the
of the New York Sugar Trade Laboratory Browne, Chemist and formerly of the Louisiana Sugar Experiment Station. The figuresare condensed from many analyses of the purple The varies composition of the cane variety of the cane. climatic conditions, character of the soil, with of manner fertilization and and its cultivation,the age of the cane
variety:
SUGAR-CANE.
COMPOSITION
OP
LOUISIANA
SUGAR-CANE.
Wa""r.
74.60%
SiUca.
74.60%
0.25 0.12
0.01
Soda"Na^
Lime.
Ash. O.fiO
Magnesia, ACgO Iron, FeaOa Phosphoric acid, P^" Sulphuric acid, SOs.
Chlorine, Q.
Cellulose Pentosans.
0.02 0.01
Trace 0.07
Fiber.
10.00
i Xylan fAiaban
"
2.00 12. 60
90 60
Siiears
14.00
Sucrose Dextrose
Levulose
0.40
Albuminoids Amids (as asparagin) acids (as aspartio) Amido Nitric acid Ammonia bodies Xanthin
.
0^ 12
0.07
.
0
.
20
0.01
T^ace
Trace 0.20
0.20
0.20
0.20 0.08
0.12
0.08
0.12
Total
100.00%
100.00%
The that
are
juice of
more
the
or
cane
contains
nitrogenous substances
objectionable in the manufacture. ^ isolated Fritz Zerban asparagin,glutamin and tyrosin. A part of the asparagin and a still greater part of the glutamin
less
are
broken
up
in the manufacture
with
glutamic acids accumulate undecomposed asparagin and glutamin. These amids are given off during the largely responsible for the ammonia are evaporation of the juice. Acid amids and aminoacids molasses-makers. positive A small amount of cane-gums (pentosans) and of fat and find their way into the juice during milling; these together wax with the pectin acids and nitrogenous bodies make up the organic solids, of amount not sugar of the juice. The these organic impuritiesdepends upon the age and variety of
tic and the
cane
and
also
upon
the
pressure
of
the
mill-rollers.
Their and
* s
percentage is much
third mills than
higher in the juicefrom the second in the juice from the first mill;* their
Chem.
Eighth
Int. Congress
App.
8, 103. Browne,
La.
Planter,
RAW
MATERIAL.
mill-juice. The fat and of albuminoids, and part of the gums amount removed during the clarification.
Hie
sucrose
the greater
of the
juiceare
content
of the
cane
and
purityof
The
the
juicevary
that of
content
and
lower
purity than
exists between NoSl Deerr
intemodes.
similar
difference
"Uid upper
analyzed whole
the
sucrose
the
node, and
whole the In
cane
has referred
on a
in each His
part
in the
percentage basis. ^
for three
figuresare
of Hawaiian
given in
canes.
following table
varieties
it should be considered that the separausing these figures tion into pith,rind and node can be made approximately only:
The
cane
contains
coloring matters
'
such
as
chlorophyll,
of Steuerwald.
Chlorophyllis
in the readily removed of the juice. Anthocyanin is precipitatedin the purification in the carbonaof excess of lime, hence is removed presence tion process. It is partiallybleached by sulphurous acid. charetin Anthocyan ' is very soluble and decomposes rapidly. Sacis present in the fiber of the
cane.
is therefore
According
to
Steuerwald
lime and and
it turns
yellow and
is soluble
is not
processes. sulphitation
an
Saccharetin
Such saccharetin is as intensely black compound. of juice passes through all the processes present in the raw
form
Bui.
30, Haw.
Sugar
Planters'
53.
Exp't Sta.,
de
36.
" *
Int. Sugar C.
Journ.,
14,
Mftller, Bull.
Assoc,
des
Chimistes
France,
31, 849*
MANUFACTURING
SEASON.
manufacture
charetin
and
be
finally appears
in
the
molasses.
Sao-
prevented from entering the manufacture by thoroughly strainingthe juice as it flows from the mills and by the non-use of alkaline imbibition water. Sugar-cane usuallycontains three sugars,^ sucrose/ dextrose and levulose (d-Fructose,Fruit sugar). The dextrose and levulose are plant in nearly present in the very immature
should these equal proportions, i.e., in the proportionsin which is inverted by acids. As the formed when sucrose are sugars
cane
matures
the levulose
content
decreases
appears, to
and
sometimes
iisappears. Levulose
molasses. the dextrose salts of the This when
again always
is due
are
reappearance
its solutions
heated
earths, notably potassium of Cuban salts. The content cane-juice, reducing sugar termed the "glucose" in the cane levulose and dextrose,
alkalis and alkaline between 0.4 and 1.35 per cent. industry, usually ranges almost or quite absent The reducing sugars are sometimes from cane-juices. This condition existed for several weeks in the writei's experienceat Magnolia Plantation, season one Louisiana. The mineral The 0.25 of the ash is quitevariable. cane-juice tween in the author's Cuban experience is berange and 0.6 per cent in the juice. The composition is also very variable. Potassium, figuredas potash, from abundant the most constituent,ranges
or
ash content
of the
K3O,
about The
year
unms
25
to 45 per
cent
of the ash.
composition of the ash .of the juice also varies from be noted in the table on page 8, colto year, as may
"A":
"
Season. The season begins at Manufacturing In the greatly varying^dates in various parts of the world. is practised, almost rainless districts where ing grindirrigation be prosecutedduring nearly or quite the entire year. may
%.
This The
is true
season
in
Peru
and
Islands.
of manufacture
in Louisiana
1
begins in October and November and lasts through December and often into Jancane
Pellet been
reported raffinose in
confirmed
molasses,
but
its des
presence
has de*
not
by
other Deut.
chemists
(Bull. Assoc,
Chimistes
France,
14, 139;
see
also
RAW
MATERIAL.
ANALYSES
OF
THE
ASH
OF
CUBAN
CANE
JUICES
(Percentages
of
the
Ash)
Factory Silica,
Iron
and
Crop
Year
. .
(1912)
SiOs and
6.46
Alumina,
FesOs^
3.00 4.70
AliOj
CaO
Magnesia,
KsO Na"0..
MgO
Phosphoric
Add, Acid,
CI
PiOt.
. . .
Sudphuiic
Chlorine, Carbonic
SOt
Acid,
COt
10.53
uary.
The in Porto
season
begins
The
in
December
in
Cuba
and
in of
uary Janthe
usual
manufacturing
until
or even
period
though
in
West
may
Indies continue
December
June, longer
grinding
of
on
September Cuba,
and in climatic with the
parts
the
count ac-
northeast of
season
coast
of in
frequent following
and in
interruption
months. continues
many
rains
May
The
ian Hawaisix
of the
about
months,
Islands of from the
parts
The
very
longer during
season.
factories
or
East
Indies into
grind
November.
season.
the This
dry
monsoon, very
May
the
corresponds
nearly
The the
Argentine
of the
advent
rainy
in
season
determines
The
cane,
close
not
of
manufactunng
with the
period
the
Tropics.
of of the
only
it
to
interfere
renew
transportation
at
cause
its growth
the
expense
its
sucrose
content.
EXTRACTION
OF
THE
JUICE.
3.
Milling
"
Unloading
carts
the
Cane.
"
^The
cane
is unloaded in the
and
by
mechanical
devices of such
well-equipped
are
modem
factory.
Many
forms
devices
Where little These
carts
or
in the
use,
especially in Cuban
is cool in and the-
factories.
cane
climate
as
deteriorates
are
but used.
cars or
in
are
storage,
Louisiana,
to
derricks
cane
often the
lift the
from
and
endless their
conveyors,
or
termed
carriers
elevators
according
or
to
form,
in
night work,
service. in In
up
to
prevent
latter
cane
interruption
the in in
same
in the
railway
the the
case^
derricks
upon
again used
carrier. and
or
picking Raking
placing it
many
the
devices
extent onto
are
Louisiana
cane
to
a
some
in Java the
pulling the
platform
Hoists
carrier.
and in
dumping unloading
to
devices
cars a
are
very carts.
generally
The
of
a
employed
usually
of
cane
in have
at to
a
Cuba
a
and
or a
hoists car-load
capacity
and
lift
half the
third
time
drop it into by
elevators.
at
hopper
These with
are
from
which
are
it is carried
the
mills
elevators
arms
less endcane
chains,
with them.
a
fitted
intervals
or are
which under
Chains
cables attached
passed
to
a
load, in
with
a
using
hoist, and
device. time in
yoke,
provided
often the
use
tripping
loss of
The
this
breakage
method.
of
bundles
occasions of hoists in
However,
of the
greatly
factories
arrangement
railway
tracks
milling plants.
are
Dumping
the there
in
great
with
cane
favor
a
in
Cuba.
They
quickly and
of
of labor. There
one,
are
is little loss of
in
two
car
general types
run
dumping
which
devices. is then
a
is is
upon
platform,
tilted door
and into
load
discharged
endwise
through
swinging
hopper
10
"
EXTRACTION
OF
THE
TOICB.
of an
elevator. The
In the second
or
stakes
at
sides of the
with
aie
hinged
at
are
the
top
fastened
latches, which
released
ployed em-
dumping
in
Hydraulic-power
The
is usually
tilting the
that
platform.
platform
is hinged
at
such when
points
the
causes
it to tilt
wat"r
from
the
hydrauhe
pressure level
cylinders.
is required It is
With
to
this arrangement
the that
little water
car
return
platform
mechanical
and
to
were
position.
tor
probable
cane
devices
first used
handling
The
in the
cane
sorghum-sOgar
should
industry.
delivered
to the
The
be promptly
mills.
due
cars
to the
exposure
of the cut
cane
to the
sun
in
is very
"
large. Multiple-mills
are
Mating
in
Machinery.
the of
cane a
used
its
exclusively
These
more
crushing
in
or
expressing
shredder shredder
juice.
three
or
usually consist
3-roller mills.
prepare
structure
and
arc
The
and
designed
the
to
the and
cane
for milling
case
by
breaking
down
hard
of
in the
of the crusher,
extra.ctinga part
for
the
juice.
first successful
National machine for preparing
cane
The
was
milling
Samuel coosista
the
by
Fiske
and
first used
machine
tACnOH
OF
TKB
TUICI!.
MILUKG
FBOCEBSES.
13
A This from
fie"tond type
of crusher
or
ia the
Fulton, shown
The
in Fig. 4.
that
of the
Krajewski
from
cutting
teeth
ue
V-sbaped
fihown
in
and
are
pitch, vith
is well
the spiralsworking
of the
rolls, as
Fig.
5.
There
scnqiers
also grooves
and
provided
crushes
to
machine
a
not
only
considerable
pt^
Fig.
8,
In
some
ing plants,
Btead mill.
a
moderate
cost,
or
crusher
is not
used, but
as
in its
special corrugated
Such
blunt-tooth
rolls, especially a
very
type
known
rolls,
Fig. 1.
"
are
PresentKlay
The
is shown
in the
'
bottom that
where roll,
enters, is termed
"cane-roll," and
roll." The
two
"dischargein
bottom
pod-
14
EXTRACTION
OF
THE
JTHCB.
tion and is
so
by
an
hydrai'.ljc ram
"float"' with
presatire
fall or
Hydraulic
builders, The crushed
is
applied
in called
to
the bagasse-roU by
certain
ram
is shown
now
in the
top-roll cap
is
in
Fig.
from
7.
one
cane,
"b^asse,"
curved turner,
passed
pair
a
of rolls to
the
next
by
the country
in which
Fw.
7.
This
is
supported by
heavy
steel turn-
plate-bar.
The mill-rolls
or are
supported
The
2 and
castings
of models bottom The in
termed
are
housings
shown
mill-cheeks.
housings
in Figs. 1 and
7.
more
recent
Figs.
rolls
are
and
The from
crown
wheels
are
by
which
the
driven
shown flexible
in Fig. 1,
drivinggearing
engine
with The
is connected
through
couplings and
the
MILLING
PROCBS8ES.
16
type,is shown
shown which in
one
in
Fig.6.
This
note
A recent Fulton
latter
inclined housing is
Fig. 7.
may
other types in
Figs. 1, 2, and
promote
Since the
The
the object in inclining of the top roll. which the The ing' housthe the and
housing is
cane
to
"flotation"
enters
is inclined.
the
greatest
and that
stress
is between
so
bagasse and
that
Cane
the
the top-roll angle of inclination, brasses will rise and fall freelyin the housing or the roll will With the usual types of housings there is a tendency float.
**
bearing brasses to "bite" into one side of the slot. results in friction that retards the free motion This biting-in The Honolulu of the roll in accommodating itself to the work. this tendency in their have Iron Works overcome them with an hydraulic ram whose tion posihousings by fitting be so adjusted as to promote the free rise and fall may
for the of the roll.
rough acquire a "grain" with use that facilitatesthe feeding of or rolls are and bagasse. The often grooved to prothe cane mote and the breaking down the feeding of the cane of Its of various These structure. are shapes, forming grooves little used except are diamonds, zigzags,etc. Such grooves In the usual in Java. method, the rolls have peripheral V-shaped grooves, from three to six grooves per inch of roll length. The size of the grooves has been greatly increased the slipping of the roll upon to reduce in recent years,
are an
Mill-rolls
cast of
the
bagasse. A
return
to small
grooves
and with
even
tively compara-
smooth-bottom
t
rolls is
probable
the introduction
of the
described below. deep juice-grooves The feed-roll.in recent Hawaiian practicehas juice-grooves J inch wide by 1 inch to IJ inches deep, 2} inches pitch should patents). The depth of the grooves (P. Messchaert's
1 J inches
be
to 36
inches
in diameter
and
less in smaller in
method
of
grooving is illustrated
Fig. 8. Special scrapers are used to keep the grooves free of bagasse. The grooves provide a very free exit for the juice eliminate slipping and the consequent mill and practically
16
EXTEACTION
OF
THE
JUICE.
vibrftUona. be The
used
An
unlimited
quantity
or
of saturation of
water
may
without
Blipping
reduction
grinding capacity.
ai"e, in
all tend
outlets may be very materially reduced in instAnces These conditions nearly one-half. increased
to
an
juice extraction
further
the
more
and
also
grinding
capacity.
Messchaert is obtained These
the
grooves
'
states
that
improTement
discharge
numerous or
in extraction
by also grooving
are
bagasse roll.
than
those
1
smaller
are
and
in
feed"rotl and
1 inch
these
wide, 1
the
inch roll
deep
may
and
inch
pitch.
The
Except
must
for
grooves
be
smooth.
top loU
always bear
the usual
grooves,
preferably
about
three
per
inch.
The
moisture
content the
of the
bagasse
is materially
Another
reduced
by
grooving
discharge roll.
invention in
over a
is the Hind-Renton
grooving.
an
This
average
has
tried out
crop
of
extraction
(sucrose
extracted
per
inch
in cone). The pitch is two grooves per cent, sucrose the groove and angle is 30" instead of the usual at^le 60", It is claimed of
as a
of about the
lower
that
out
through
wedges
part it
the boot
groove
and
bagasse
itself above
that
in
"boot-jack,"
with this
It is also claimed
be used
grooving. by
meana
The
of
hydraulic
few
rams,
generally
in
Java,
paratively Com-
mills in Java
have
Mauutacturing
191^
MILLING
PROCESSfiS.
17-
of the mill
engineers preferringvery
slow
roll
speed and
rigid
setting.
applied on the top roll varies with the strength of the mill and the quanthe length of the roll, tity The pressure is also to b^ ground in a given time. of cane tandem.'' varied with the positionof the mill in the series or mills and rolls 7 feet long about 500 tons With strong modem Practice varies as and upward is often applied. pressure but this approximates 150 to 250 tons hydraulic to the loading,
The
hydraulicpressure
''
pressure
on
the
crusher,425
tons to
on
to
500
tons
on
from
300
to 450
the other
numbers
pressure
apply
cane
high
applied to
crushed
to receive
hydraulicregulationof
the viz.,
two-fold
pose, pur-
protection of the mills from serious damage in the event should a piece of metal fall into them of a or too heavy feed of cane, and the regulation of the opening
between the rolls to suit variations
in the quantity of
The
cane
or
bagasse
now
passing through
them.
a
hydraulic
pressure
sometimes piece may to bury itself in the shell without raisingthe roll sufficiently with powerful spiral afford protection. Toggles combined carried is so great that of metal
springs
instead The has
are
used
en
many
of
Watson Mirrless,
Co.'s
mills
of
use
hydraulic rams.
of very
or
mill-cheeks
enabled
manufacturers
dispense with
Fig. 7, or to use very short bolts that extend through the housing (Honolulu Iron Works). This arrange* of large diameter ment permits the use of hydraulic rams with consequent increase of life in the packing leathers. mill The setting''or the adjustment of the openings
'^
between
the
rolls and
the
relation
of the
tum-plate
to
the
.
varies greatly in different factories and with the rate rolls, the quality of the canes and the grooving of grinding and modified when of the rolls. The setting is also somewhat it is when or hydraulic-pressureis not used on the top roll, of this chapter, applied to the bagasse-roll. For the purpose and
not
as a
to
give
18
the
EXTBACnOK
OF
THE
JUICE.
in Cuba. These openings, etc.,of a small milling-plant shown in the diagram, Fig. 9. be noted that the It may are evening between the turn-plateand the top roll is gradually etilargedfrom the inlet to the outlet end. Special juiceused in mills. these This not enlargement are grooves permits the bagasse to expand after the first pressure and
facilitates the passage of this material and the escape of the
juice-groove6 (Messchaert) are juice. Where used, millopenings are very much smaller than in the example cited. The speed at which is usually a system of mills is driven of the periphery of the rolls. expressed in feet per minute Practice varies greatly in different countries in regard to the
speed of
in Java
the rolls.
to
as
This
as
ranges
over
from
30
as
low
as
12 feet
or
less
high
feet per
minute
in certain
SrdliiiU
Hawaiian
plants. The
Cuban
is practice
about
an
average
of these numbers.
improvement in mill-accessories of recent years permits carrier by means of or the driving of the cane-elevator independent engines instead of from the milling machinery. This Two engines are used to avoid stopping on the centers.
An method in the of
driving the
and each
conveyor
cane
delivery of the
to
the crusher
at all times
juice.
now
Milling-plants are
many
as
in
to
as
21 rolls in addition
A favorite
a large factories consists of 12 rolls and of rollers engineers consider this number crusher, and many limit except where a largetonnage about the present economic be driven by one or more engines. be passed. These may must be ground, it is must When large quantity of cane a very
combination
in
20
EXTRACTION
OP
THE
JUICE.
bagasse from the firstmill and that of the last mill upon the bagasse from the second mill. Water is applied to the bagasse The the third mill. from juice from the crusher, first and
second mills enters into the manufacture.
to meet
The
application
tions combina-
of the water
is modified
the needs
of other
Paia
For example, in the exceeding 12 in number. Mill, Maui, H. T., when grinding with their tandem of rolls
water
all the consistingof a crusher and 21 rolls, the bagasse from the fifth and sixth mills. on Maceration and lower
water
is
applied
to the upper
the from
lower
applied to both the upper side of the blanket of bagasse. The application surface of the bagasse does not usually penetrate layers. It is preferable in applying the water
to do
so
is sometimes
above
from
between
IV
"0i"""^
To Defecation
^^
this way
Fio.
10.
expanding. In
sponge
compressed.
of saturation is obtained in the double highestefficiency and compound There is,however, always danger processes. if the plant of fermentation of the thin juicein these methods is not well arranged for it, hence many manufacturers prefer the mills. The mills water to use only, dividing it among be shut down must at frequent r^ular intervals for a thorough
these
to
methods
cost
are
used. and
The
usual
Cuban
high
of labor
cheapness of the
product, is
the mills grind the largest quantity of cane will pass with good efficiency. This condition prevents thoroughly saturating the bagasse with thin juice as in the since very and wet double bagasse compound processes,
to
MILLING
PROCESSES.
21
causes
the
rolls to
These
conditions
slip and the mills refuse to receive have improved with the introduction
it. of
the time to factories can juice-grooves. Few Cuban spare thoroughly wash down the mills and tanks of tener than once
a
week. Tests
by
many
to
the
l^onclusion the
that
whether
matter
tion-water macera-
Ipt or
cold.
The
of the
quality
and
water.
-fuel economy usually dictates the usq Alkaline water should not be used in whitesome
sugar
manufacture. of return
The
hot
water
is derived
from
the
plus sur-
the
pure
units
are
that
pass
with
the
largely economized. is also a slightlyincreased There evaporation of moisture the bagasse in transit to the fires, from as compared with with cold saturation. With that obtained properly fitted rolls th"*e is Uttle danger of looseningthe shell from the shaft by expansion in the
The saturation Neither
use
juice
of
warm never
water.
bagasse.
the time
the duration of the contact with the element, i.e., water, permits complete penetration. Manifestly the nearer we approach this ideal condition,complete penetration, the better the and the the extraction of the sugar. Modem mill
practice is
reverse
in which found
up
is
now
broken
crusher,with the expressionof as much is carried in the first mill and the heaviest roll-pressure with a view to thorough preparation of the bagasse to receive The present tendency in milling is to apply the saturation.
the maximum its
pressure
to
of cane, amount strength and the grinding of the necessary and thus rupture the maximum of juicepracticablenumber cells. In other words, it is clearly recognized that the bagasse be thoroughly prepared for saturation. these Under must
conditions,moderate
mills.
pftessures only
are
requiredin the
sequent sub-
22
EXTRACTION
OF
THE
JUICE.
If all the
or
in the shredding
crushing
be
and
that
when
the water
is
applied
it will penetrate it and dilute all of sufficient, The time element, however, in practice the juiceit contains. element is
so
only
The
short, and
author
so
many
of the
rupture, that
diluted.
by laboratoryexperiment with water is required follows, that very long contact as for the dilution of all the residual juice in the bagasse: A was sample of bagasse from thoroughly crushed cane in the proportion of 5 parts of bagasse heated with water
has
to
near were
demonstrated
45
the
juicewas strained The residual juice was off, expredsed using moderate- pressure. with a laboratory cane-mill, using very heavy pressure, and the two samples of juice were separately analyzed. The percentage of sugar in the juiceextracted by the mill was very ing. largerthan that in the juiceobtained by strainperceptibly This repeated several times with experiment was like results. Again, in diffusion work with cane, the author ate has frequentlynoted that the thin juiceobtained by moderfrom the exhausted chips contained less sugar pressure These experiments show that than that by heavy pressure. in millingto dilute all of the juicein the it is not practicable and that a factor depending bagasse with the saturation-water, the time element and the efficiency of the mills must upon in estimates of the water be applied actuallyutilized. The followingfiguresare from records of actual milling:
COMPARISON OF
thoroughlymixed
MILL-JUICES.
MILLING
PHdCBSSES.
23
Water
the second
was
sprayed upon
mill. The
upper
ones
the
bagasse as it emerged
were
from well
less water,
as
the
and comparatively little penepartly absorbed trated from the analyses to the lower layers. It is evident that the water did not uniformly dilute the juice in the
on
MiUing.
"
^The With
has
marked
influence
on
milling certain canes* yield bagasse containing 50 per cent woody fiber (marc) and 45 per cent of moisture; mills and mill-setting ground with the same others, when and apparently the same give bagasse containing efficiency,
45 per cent
efficient
60
per
cent
of moisture. when
These
conditions
have 247
in Java
grinding the
of the Cane
study of "The
Work
"
of the Structure
says:
Mill
Noel
"It
not
infrequently
happens that while the fiber remains of constant percentage, the extraction varies largely, the millingconditions remaining Such variation can the same. the be readilyunderstood on the of fiber remains assumption that while the total amount its distribution between the pith and rind varies,an same, increase in the proportion of the latter being accompanied by
a
decrease
in the extraction."
Adhering leaves and the immature tops of the stalks, remaining through careless harvesting,increase the quantity of fiber that must be passed through the mills and adversely
affect the
overcome
Increased
saturation
is necessary
to
of milling is most Efficiencyof Milling. The efficiency conveniently expressed in terms of the percentage of the total
"
juice. Numbers 92 and 95 indicate good efficiency; 95 those above between are exceptionallyhigh, and 98 is perhaps the best recorded number in mill-work and is one which rivals results by the diffusion process. is also indicated The by the efficiency numbers obtained in the analysis of the bagasse or by
sucrose
cane
in the
that is extracted
in the
the
relation between
1
sucrose
in this material.
Expt. Sta., 41.
Bui.
30, Hawaiian
Planter's
24
EXTRACTION
OF
THE
JUICB.
juice is passed through a perforated-brassplate surface,kept clean Such used only in very small screens are by hand work. factories. (2) Strainers consistingof perforated-brass plates surfaces are whose of flights k^t clean by means or slats, The similar to a squeegee. attached less endto flights are an
are
in use,
viz.:
(1) Hand
strainers
in which
the
link-belt.
surface of the
They brush
the
the
plates and elevate and deliver them onto the The holes in the strainerfrom the first mill. bagasse-carrier plate are round and about 0.04 inch in diameter, or the plate
is
perforatedwith
holes and
are are
about
324 the
round
holes be
per
square
inch.
smaller
plates must
This
correspondingly
liable to break.
generally used in large milling-plants. (3) A recent patented by Van Raalte, a Dutch strainer, engineer of the grasshopper sugar-conveyor in Java, is a modification
is very
(see
page
102).
is
In
this
the modification,
bottom
of
the
composed of brass plates perforated with A canal holes of approximately 0.02 inch diameter. fine bagasse, the strainer collects the juice. The
conveyor
is discharged at the end of English factories, in a thoroughly drained the strainer, state, and is returned by an elevator to the mills for regrinding. cush'' of the The modern first type of strainer is not factories. The second
to be
or
considered
for
use
in
drag type has certain marked disadvantages as compared advantages and some very It strains large quantities of juice with with the others. and occupies very little space. The wear few interruptions
of the ihick sheets perforated sheets be the is very The
a
great, and
be link-belt
source
in order
to
use
perforations must
larger than
soon
would
very
otherwise
necessary.
becomes
foul,and
escapes
undoubtedly this is
since the consideration, be frequently must the strained juice. The belt and flights and tanks under The juice-canal cleaned and steamed. this strainer cannot usually be conveniently located,thus making in a thoroughly sanitary condition. it difiicult to keep them The elevator also fouls quickly from juice-drippings. The third the type of strainer,
"grasshopper,"so
far
as
DIFFUSION
PROCESS.
25
the
very
writer is aware,
marked
is
as
yet untried
outside
of Java.
with advantage of this strainer is the ease which it may be kept in a sanitary condition,thus reducing Thin sheets with very thci loss of sugar. fine perforations
may
be
used.
There of
cane
is very
little
wear
on
the
sheets.
strainingsurface
for 1000
tons
approximately 2X16
per
raw
of
24
hours.
juice and
6.
'
is stated of the
reason
on
page
Extraction
"
the
Juice
by
a
Diffusion
was
Process.
When
was
written,
rapid extension of the diffusion process in the cane-sugar industry. Even at that had very largelysuperseded presses in the date this process the only process used in beet-sugar industry. It is now extracting the sugar from the beet. The advent of diffusion forced mill-builders greatly to improve their machinery, and, of multiple-millsrivals at the present writing, the work the best diffusion results in extraction. The ever, mills, howexpect
do their work due
to the increased
in 1889, there
with
marked
expense
and
or
the
in disposing of the residual ''chips" difficulty diffusion has of been almost doned. entirelyabanthe
bagasse, that
The results of
convenience
attendant
to
excellent the
by modem
In
so
contributed conditions
a
decline
diffusion.
the
writer hesitates in
as
devoting
process
that,
regards the
In
cane
industry,is
the
cane
almost
only
of historical
interest.
is cut
into small
chips
iron vessels oralices, which are packed into cylindrical termed Each diffuser is provided "diffusers,"or "cells." with and
page
strainers
at
bottom,
as
with
pipe connections
a
indicated
in
diffusers are
is called
are
systematicallyextracted
The
water
are
water
in
these
diffusers.
enters
filled series,
with
from
chips that
and of sugar, nearly exhausted passes cell to cell, each containing cane-chips richer than its
26
EXTRACTION
OF
THE
'JUICE.
fillsthat containing fresh canepredecessor,UDtil it finally from cuttings. A measured quantityof juiceis now drawn oflF is pumped defecation-tanks. to the the last diffuser and The the first diffuser exhausted is
now
disconnected
are
from
the
chips it contains
chips
the
with
dense
juice.
solution,of
diffusion process
a
in
theory
is based
upon
that property in
certain
class of substances
a
possesses,
a
passing through
Certain classes and which colloids.
accoimt
membrane substances
into
pass not at
of
readily
others
slowly
or
include
process
The
the' direction
"osmosis"
and the latter, crystalloids "dialysis," or, taking into moves through the crystalloid
The process
a
membrane,
for the
cane
"exosmosis."
ideal
tion condithe
is that
in thickness plant-rell rupturing few cells,thus permitting the process to be low conducted at a temperature, extracting the greater leaving a considerable part of part of the sugar by dialysis, be cut residue. This condition can in the exhausted impurities not be even approximated in actual practiceand the process of maceration rather than diffuaon. one usually becomes the
Diffusion Process. Manipulations. The first duties of the head that all joints are to see batteryman are that the various in place, and that are ti?;ht, signal-bells
The
"
details essential to
good work
have
received
several
methods
of
of
will suppose
4 is
water;
into No.
same
2, passing it
through
the water
heaters; fillNo.
about
of hot
manner,
assures an
heating
dant abun-
to
203** F.
water
supply
heater No. No.
for the
of the
battery.
cane-chips; pass the hot water up through down through heater No. 4 and into ceU
out
4 at the
of this cell
through
28
EXTRACTION
OF
THE
JUICE.
with
chips. It is
For
now
time
to
us
make draw
as
of diffusion-juice.
example, let
same
No.
II.
Having
the
manner
precedingones,
manipulation, the
the
pressure
top, is
the the
to
open
the
valve and of
with drawn
measuring-tank
requisiteamount
open
charge.
Having
the the with
juice and
as
having
No.
12
closed
tank-valve,
that
connecting heater
12
juice-main and
is draw filled,
previouslyreceived
Continue charge of juice as before. in this manner, drawing a charge of juice from each cell of cell No. 14 is reached, discharge the fresh chips. When from Nos. 1, 2, and 3 through the waste-valves, the water valve connecting No. 1 with the water-main having been another closed and also that
5.
connecting heater
cell No.
out 5
No.
4 with
the
top
Connect
with directly
the
water-
the firstround
battery is completed.
employed
a
forcingthe circulation, as
very
cell of
juice is drawn
will have
to open
left in it.
air;
and
or
No. 4 for the escape of the compressed if water-pressure is used, to admit the air to the cell
water
the air-vent
through the waste-valve.' The door at the bottom of the cell must be opened and now the exhausted chips discharged into a suitable car or carrier. The workman on duty below, before latchingthe door, should rapidly pass his hand, protected by a cloth, about that part permit the
to escape of
the
bottom
remove
which
comes
in contact
with
the
a
hydraulic
leak.
jointto
The the
adhering chips,which
of the
commences.
might
cause
first "round"
completed, always
regularroutine
open
"
cells should
remain
being prepared for fresh chips. Every time a cell is filled with fresh chips and juice be drawn and a cell of exhausted a charge must chips rejected. work In regular it is usual to designate the cell first in the
one
and filling
one
which
receives
the
water
direct
from
supply-tank, No. 1, and that from which the juice is drawn. No. 10 or 11, according to the number of cells com-
DIFFUSION
PROCESS.
29
posing the battery. In the above descriptionof the battery said in regard to the temperature to routine nothing was
which the the
juiceshould
at
were
The United
shows
temperature
Government
experiments
conducted
in the work
OeUnumber
1
.
(234667)
168"-176"
8
203"
10 203"
11
12
Temp.,
Fahr.
.'.140*
203"
186"
160"
subsequent work, using the Hyatt cane-reducer, much dilution of the lower were required. The temperatures
In
juice was
but
no
greater than
cent,
with
was
millingand
diffusers
saturation,
and
0.07 pep
of sugar
chips.
was
The
high temperature
by the
which
of the
in this work
necessitated
coarseness
of the
cane was
experiments, in
much lower
the
shredded,
a
temperatures
batteries the
were
,
maintained
factory satis-
extraction.
of
eliminates
the
risk of loss
^
following procedure: "The most advantageous way of heating is by steaming the diffuser of 75" C, and not filled with fresh chips to a temperature this temperature the others. At the cells die warming and the sucrose diffuses,whilst the albumen coagulates. is drawn After the diffusion-juice off,its place is taken by
the in contact with has been previously heated juice which chips and hence has a lower temperature, and this goes on until the exhausted with chips leave the diffusion-battery the
same
temperature
they had
maximum
when
entering it, so
with
a
that
in the
In
coarse
chips no
heat
becomes
a
order to obtain
moderately
maximum
chips and
at
the
same
juice of
of cells 9, 10, that the temperature density, it is necessary 11 be kept as high as is practicable. The hotter the and water entering the cell containing the fresh chips,the better
""..
" "
J-
"
Cane
Susar
and
the
Process
of its Manufacture
in Java, p. 26.
30
EXTRACTION
OF
THE
JUICE.
the
extraction
in this
cell,and
that
consequently the
enter
greater the
difference
densities
chips 'and
be the
heavier
in them Due
consideration
quality of
normal
juice in de";idingupon
a
maximum. of
sucrose
With
constant
percentage draw,
and
a
in
the
juice, a
the
uniform
dilution, and
to
consequently the
vary
in the is
considerably.
per cent
This
cane.
variation In
the
variable
juice-content of the
the in stubble
(in Louisiana)
about the with
juice in
average
91, and
same
if we
as we
draw do
amount
stubble, the
two
will
even
be
lower
and
the
juices wilt
same
the work
an
per
a
of of
It is safe 23
per
with
dilution
per
about
of
cent,
cane.
estimating
If the
average
of 90
cent
juice in the
of 90
a
Extraction
too
is
satisfactorybut
cane
the
density
until and cent, there
the
per
sion-juice diffucent
low, the
the draw
contains
less than
of
juice,and
is dilution
to
be decreased thin
to
density
the safe
obtained.
may
chips
18
per
be
go
this limit
to
except
when
careful
poor
it is
bum
coal to
or
evaporate
tenths been
per
additional
cent
water,
sucrose a
than
leave which
two
three have
of
chips
might
obtained
by
little
dilution.
for
dilution
on
different
quantities
16" Brix
juice drawn.
cane
It
per
is
an an
assumed
average
juice-content in the
of 90
cent,
1.0656
of
density of
(9" Baiun^,
or
specific gravity).
BT-PROBUCT
OF
MILLING
AND
DIFFUSION.
31
5.
By-Product
of the
of
Milling
is
and
or
Diffusion."
megasse
The
product by-
bagasse
cane
nies), colo(EInglish
fiber of the
with
juice and
material
moisture
derived
a
supplies
very
instances
required by the factory. The exhausted chips from diffusion dried in Egypt by flue-gasesand supply a considerable are
part of the fuel.
It has in
frequently been
paper
urged
that Two
these
or
be
utilized built it
was
manufacture. but
were
three
a
operated only
of exhausted of the diffusion
time,
utilization
success
chips would
process.
lead
Havik East
was
commissioned
to
a
by
the Government
Indies with
cent
islands
32 per
paper
manufacture.
obtained
of the
paper.
The stated
bagasse yield of
from per
cent
Cheribon of paper
cane.
The
quently fre-
52
is
disproved by
Havik's
experiments.
*
Int.
Sugar
Journ.,
14, 52.
STEAM
PLANT
AND
FUEL
6,
Steam
in
a
Boilers
cane-sugar
and
Fuel."
-The with
boiler the
capacity
quired re-
factory varies
cane,
manufacturing
of saturation-
equipment,
water
the the
the
quantity
More and
and
produced.
for rich
cane,
boiler for
capacity
facture manu-
is necessary
of
for
poor
than
the
for raw-sugar.
If the of the
factory
vapors
equipment generated
multiple
the
application
in the It
a
evaporating
fis
juice, in juice-heating
beet
and its
state
purposes,
is customary lessened.
industry,
to
requirements
boiler
are
is
customary
capacity required by
per
cane
factory in nominal
boiler
A
a
capacity-ton. good
not
factory, having
but the in
to
equipment,
other
or
including
of the
using pre-evaporators
or
or
from
first
pans
juice-heating
nominal
to
evaporating horse-power
feet
1.50
boiler
square
capacity-ton,
about
12.5
15
boiler
of the
heating-surface.
vapors
Good
mill-work
and
the
utilization
may of
of the these
multiple-effect in juice-heating
numbers. increase The in manufacture
reduce
with
materially white-sugar
for evaporating
its attendant
steam-consumption
increase the
steam
wash-waters,
15 per
cent
or
etc., may
requirements
used
more.
Both
sugar
fire-tube factories.
on
and
water-tube
Cuban their
to
boilers factories
are
in
cane-
Many
of
select The
over
water-tube
boilers boiler
account
greater
an
safety.
fire-tube
the other
is often
on
considered of its
have water
advantage
the
type
meet
account very
large
capacity, which
of
fits it to
the
irregular demands
fuel the of
cane
The residue
usual from
as
the
cane-sugar
itself, bagasse.
in many
factories
use
bagasse
is
produced
of
of the
requirements.
in
applying
heavy
saturation
milling has
increJtsed'
32
8TEAM
BOILERS
AND
FUEL.
33
the
demand
coal,wood
is of moderate
or
oil must
often
dear
efficiently than it could a small quantity. This large grinding produces fuel in the and surfaces to more proportion radiating it is usually necessarilyaccompanied by the use of a reas duced nated. extra fuel is often elimiquantity of saturation-water, This condition frequently exists in Cuba, hence few factories have adopted pre-heaters or use a part of the
cane
the sugar sells for a very sometimes bring in larger net less
multiple-effect evaporator in heating juices in evaporation sirup in vacuum-pans. or There three general t3rpe3 of furnaces used in burning are first bagasse for the generation of steam. (1) The green of these was patented by Samuel Fiske, the inventor of the
vapors
from
the
cane-shredder.
Cuba
It
was
first used
in Louisiana
and
then
in
Cienfuegos. This furnace consists of an fitted with horizontal grate-barsupon which the bagasse oven is burned. A singlefurnace was often connected of by means flues with several boilers, thou^ preferably in entirelynew
installations
was
at ''Soledad"
with the
but
two.
In of the
the
latter
case
the
furnace
was
under in the
front
end
boilers.
Forced-draft
since the bagasse often left early installations, the mills with as high as 60 per cent moisture. (2) Almost Cook introduced his simultaneously with Fiske, Frederick at bagasse-burner into Cuba "Hormiguero,'' also green after
used
using it in Louisiana.
on a
In in
this
an
type
oven
of
furnace
the
bagasse is burned
two
hearth Air
placed between
into the
water-tube
boilers.
is forced
to
burning
of in
bagasse
the Fiske
through
and
tuyeres.
bumiers
Prior all
the
introduction
was
Cook
bagasse
sun-dried
burning it. The inventions of Fiske and Cook had a profound influence upon sugar-manufacture in Cuba forcing the factories to operate through enabling,and, in fact, day and night instead of but fourteen hours, and in sending
Cuba
before of people to the fields who large numbers in drying and firingbagasse. furnace is the third and fiunace
most recent
were
formerly
ployed em-
(3) The
step-grate grates
type.
is usually a
in front
of each
boiler. The
34
STEAM
PLANT
AND
FUEL.
inclined
and
resemble
are
often
"step-ladder" grates. These grates are very long and narrow. The bagasse falls upon the top steps of the ladder and gradually works its way to the small flat grate
termed
at the bottom.
Modem
are
very
efficient. The
step-gratesare
those Forced draft is in and often
used in Cuba. The generally efficient with very dry bagasse and are in the Hawaiian
usually used
now
Islands
and
Java.
ments improveper
cent
the milling,
very
bagasse
usually contains
and
50
much
less moisture
givesgood
"
results
of Bagasse and Other Uesidues. ^There is great of heat units (B.T.U.) of peruniformity in the number fectly
Fuel Value
by the results of
in various of
many
parts of the
consideringthe
upon
actual
bagasse
as
it is burned that
a
heating the resultant vapor peratiu^ of the chimney. Further, a part of the fuel is consumed of air that is drawn in heating the excess through
its moisture the grates and
quantity
Norris
^
with this and an is carried away also with the products of combustion. Hawaiian
additional
Dr. R. S.
bagasse
of various
degreesof moisture:
Fuel Value per Pound of Bagasse, B.T.U.
42
3129 3057 2982 2909 2835 .2762 2687 2614 2540 2468
"
43
44
45
46 47 48 49
60 51
'
"
"
Sugar
Planters*
Expt. Sta.
an
outline
of
the
customary raw
method cane-sugar.
op
manup;acturing
The
Introductory.
the define
many
"
purpose
of
this
outline
is to
imize min-
repetitions in future
of the with States described of technical
descriptions and
at
especially to
time ing illustratthan The in
terms,
Terms in
the
same
examples.
are
used
elsewhere
included
a
parenthesis.
part
"
esses proc-
in full in the
subsequent
of the
book.
7.
Outline
"
Manufacture.
or
Juice,
^The
defecation of lime
of the The
by
is neutralized
to
means
acidity of the
is then
juice
raised
by milk
of
the
"cracking"
point,
usually
200** off
F. the
In
Louisiana
practice the
the
is often is then
latter
brushing.
defecation and decant
The
greater
settle the the
using the
tanks after
process
heating,
from The the mud is mixed in the
clear
or
fied "clari-
juice"
cachaza).
"mud,"
is with
press,
"sciun"
"slops"
the
(Cuba="
filtrate
or
filter-pressed and
the clarified
"press-juice"
retained
juice.
The
are
tates precipiused in
"filter-press cake,"
^The
clarified
juice is evaporated
mdadura
in
partial
=
to
"sirup"
(Cuba,"
^;
per
beet
cent
industry
of water.
thick
crystallization is
under reduced with in
accomplished
pressure. sugar.
in The
sirup
point
The
water upon
is
evaporated
or
imtil
saturated
At
this
mass.
crystals
pan
"grains"
with the
separate
the
to
boihng time,
is
"charged"
and
sirup from
it contains
time is
as
the
evaporates,
the
sugar
largely deposited
of additional form
grain present
Should
^
without
the. formation
crystals.
additional
Pronounce
**
crystals, "false-grain,"
May-lah-ddw-rah.'!
36
OUTLINE
OP
THE
MANUFACTURE.
37
through carelessness
prevent
mterference
or
otherwise
a
they must
be remelted
to
subsequent stage of manufacture. Finally whesi the crystals are of sufficient size or the pan has been the mixture of crystals and filled, sirup is concentrated
at to
a
dense
the
^^
mass,
strike'^ is then
a
dischargedfrom
"
the pan.
^'strike'' pan.
The massePurging; R^xnUng Molasses, Centrifttgaling; cuite is conveyed into a mixer and from this is drawn into have centrifugal-machines,"centrifugals.''These machines perforated metal "baskets/' lined with wirecylindrical cloth or at perforated bronze-sheets and are high spun
velocity. The
may
are sugar-crystals
retained
by the liningand
The mother
be
washed
upon
it with
water
if desired.
of liquor, "molasses," passes through the liningby reason The machine is stopped after the centrifugalforce exerted. the removal of the molasses and the
sugar
is "cut
charge of massecuite.
second
crop
obtain is
of
"second "second
massecuite"
centrifugaled as
molasses."
yielding
molasses
sugar"
and
or
and
"second
is also reboiled
molasses," "black
The
processes
strap"
followed is here
in the
factory
certain
pan
are
more
complicated
the of
than
indicated. is
stage of
instead and it
"boiled-in^'
"boiled-back"
In
output of high-grcidesugar.
one
fact ths
sugar
grade of
final molasses.
"
factory of recent construction,designed and erected by B. Glathe, Chief Engineer of The Cuban-American Sugar Company, in the Frontispiece. This factory has two tandems is shown trains of mills. It is so arranged that its capacity may or further increased or even by adding a readily be doubled extending the boiling-houseat the right. The present annual capacity of the factory is approximately The of of tons buildings are steel, 80,000 sugar. is operated. largelyelectrically and the machinery
mill-house
at the left and
large Cuban
"
"
MANUFACTURING
PROCESSES.
PURIFICATION
OF
THG
JUICE.
8*
Pariflcation
"
of the
Juice.
General
Consideraas
ttons.
beeu
upon
are
The
has
The next step is ]"age 24. Lime the class of sugar that is to be made.
described
dependent
and
heat
in raw-sugar facture. manuexclusively methods of making plantationwhite In the simiiJer and high-grade yellow sugars, sulphurous acid is used in Conjunction with a small quantity of lime. In these processes the lime is added to neutralize or partly neutralize the acids of the juice and that of the added acids if any, the agents used almost and heat is then
appliedto
temperature
littlebelow
94"
C.
(201" F.). A
scum
matters
is thrown down and thick heavy precipitate rises to the surface of the juice. The albuminoid and coagulated largelyrise to the surface,and are with the lime to form
wax
soluble and
ble insolu-
The
clean This
included part of the gums are juice b separated by subsidence the defecation
process,
or
and
decantation.
is termed
some
juice.
of
A sugar
modification
of the
carbonation
process
the
beet-
industry as regards temperature and limingconditions in combination with is frequently used sulphitation in of plantation white sugar, notably in Java. the manufacture
An 1886
identical
carbonation
process
was
worked
out
about
by the U. S. Department of Agriculture^ in experiments and sugar-cane with sorghum in Kansas at Magnolia Plantation, the Louisiana. Possibly originatedin Spain. process A sulphitation process devised by Bach, in Java, dififers
from the usual
one
See
report of the
Cbemiatry. 38
CLARIFICATION
WITH
OPEN
TANKS.
39
addition
and
of lime
the
precipitates may
be
rated sepa-
The those A
are
patented
power
differs from
prpcess for white sugar, by Wijnberg, all others in Rising carbon of great a decolorizing called ''Norit." The carbon is then is added
to
bleaching
the
acid slightly
defecated carbon
cent
juice,which
solution
a
boiled and
The filter-pressed.
(press-cake) is revivified
of caustic The soda and kiln.
by
boiling with
with A
5 per
sionally occa-
by rebuming
it in
sirup is filter-pressed
the
others, has been an patented by Batelle and worked experimental upon scale. The glucose of the juice is destroyed by the action This enables the use of lime at boiling temperature. of
the the Steffen
sugar
process
in the
recovery
of
as
from
The
saccharate
is used
in
ing heatin liming the juice. After beet-sugar manufacture and the glucose the juice is carbonated to decompose sulphited as in the carbonation factories of Java. have been used by many of substances A very largenumber and in purifying beetcane-juices. Von exp^menters
Lippman's is given on
In the
none
list of
page
these, comprising
more
than
600
entries,
high
spores,
hence
is necessary
DeTecatton
and
Clariflcatioii
with
Open
Tanks.
in general use
of the
cane-sugar
.
and
has been
practbed
little
since
early days
industry,with
mill-tanks The
outer to
improvement
The bottomed of the As
soon raw
until recent
juice is pumped
vessels termed
years. from
the
inner
defecator, is of copper
as
shell of
the
bottom
of
the
to
defecator it to
is covered the
juice,milk
and
steam
of lime is turned
space
bottoms.
40
The time workman the
MANUFACTURING
PROCESSES.
regulates the
its
steam-
defecator
is filled with
so
that
by
the
have
latter
will the
nearly reached
scum
boiling-point.The
surface
'*
moment
thick is shut
of
that the
covers
the
cracks"
the
steam
of! and
for the
subsidence
impurities.
If the
as
quantity of
be
properly gauged,
will
described
surface
to
farther the
part of the
inapurities
''blanket,"
and acids
with
sciun,
forming the
part settle
action forms
of the defecator.
The the
of
of the
coagulates the
and soluble
albiuninoids
the
lune the
insoluble
salts with
the heavy precipitatein settling and juice. The the impurities separated them with in rising carry scum the at in the defecation, leaving a thick deposit of mud bottom of the of the
defecator,
blanket
of
sciun
at
the
surface
clear juice below it. with .bright, liquid, of the juice rises in the defecator the temperature When the blanket
and
gases
to
escape,
it is said to defecators
Several
are
usually arranged in
series
and
juice in
the the
bottom
cient Allowing suffiregular order. is ''cracking" for settling,the mud of the defecator
run
drawn
off from
and the
sent
to
the
the filter-presses,
clear
juice is
into
evaporator
scum
charge-tanks
to
or
into
and clarifiers,
the finally
is sent
the The
presses. proper
skill. liming of the juice requires considerable is used, the impurities settle slowly, the If too little lime and the subsequent clarified juice lacks brilliancy, boiUng of the sirup and purging of the sugar are impeded. litmus also to A juice limed to neutrality usually settles settles rapidly,with slight overslowly. The precipitate or In the a juice. bright manufacture leaving under-liming, of
raw
sugar
the
lime
no
should
more
be
added
so
long
In lime
as
precipitate,but
dark-colored
should
be used.
more
making
is used
sugars,
however,
is
required for the clarification of the juice. This to the yield of sugars. prejudicial
In the manufacture
of
is undoubtedly
white
or
CLARIFICATION
WITH
OPEN
TANKS.
41
ft
juice should
be
limed
nearly
and the
paper.
of the juice and the blanket appearance of the suspended matter in a observed as
glas^test-
usuallysufficient guides for an experienced defecator The of suspended matter should move particles
the surface of the
liquid at the sides of the tube, and descend promptly at the center, forming a compact These be tests cone. supplemented, in- daylight, may of very sensitive litmus paper. to advantage by the use rapidly toward
be quantity of lime required in the defecation may ascertained by a titration of the juice with a standardized The calcium Such saccharate
are
solution
or
other
acidimetric
methods.
work usually employed in raw-sugar only in and then control. a laboratory occasionally of the factory,the sugar-maker In conducting the work such quantity of lime to the juice as his experience adds indicates
tors may
to
methods
be
approximately correct;
been
eye
two
or
three the
defeca-
have
filled before
he
can
heat lime
from
it, by the
means
only,
paper,
gauge
the
for the
he can test the juice daylight, and from this in the first defecator, immediately it is filled, test modify the alkalinityof subsequent portions of juice, until the liming is properly adjusted. As the changes of be well observed not litmus paper can except by daylight, be slightly acidulated phenolphthalein solution may a in testing a few used drops of juice in a white saucer. visible by artificial light. color reaction is plainly The in raw-sugar In liming juiceto alkalinity, work, samples of
By
of litmus
in
defecated time
to
paper,
should
be tested of
from
a
with
solution
of
saccharate
lime, in
test-tube.
more
precipitate is produced by the saccharate, lime should be used in the defecation,and, vice versa,
is
no
if there
It is the
the lime should be reduced. precipitate, usual practice in Louisiana to use the same tank, coils and The
fitted with
and
blanket
is
immediately removed
at the
same
and time
juice
is then
boiled
ing'^ "brush-
off the
that
rises.
This
42
liANUFACTURIMO
PROCESSES.
is
properly termed
is
the
this word
applied to
eliminators
entire process.
process
as
already described,
and
frequentlyused.
steam-coils the defecators and is then
tank
juiceis drawn
The
it is boiled and
into
settling-
English eliminators differ from the ordinary darifier in having a steamnnanifold, with the steam-inlet and waterThe is thrown side of to one arradged that the scum handinto a trough, and the juice requires no the tank method avoids in skinmiing it. This labor boiling th*e with the juice while from the defecation mud clarifying. minute In the elimination a total boilingduring one process outlet
so
is
usually sufficient.
It sometimes
occurs
the
subsiders.
but with
upper
be due to the condition of the cane, may of sirup tank-bottoms usuallyarises from the admixture the
This
juice in the clarifiers. Thorough agitation of the wise, layers of juice with a long-handled paddle or otherliberal
or
usually cause
is
scum more
spraying of the surface with cold water, will Cold water the impurities to promptly settle.
of the juice. The stirring rise of the is
effective than
to the surface
probably due
A the
modification
of the defecation
to the juice and scirnis, instead of only heating them cracking-point, and running them into settling-tanks. All of the of the separated impuritiessettle to the bottom scum remaining on the surface of the juice. tank, no
In
oonneetion
with
the
diffusion process
the diffusers.
to the
the
The
defecation
is sometimes
in accomplished is added
requisite
to
quantity of lime
the
cane-chips on
at
a
their way
battery, and
to
high enough
The coagulate the albuminoids. caneall the of act as a filter, retaining impuritiesseparated chips hence neither in the defecation, defecators nor filter-presses are required. is used in liouisiana in raw-sugar Sulphurous ftcid-gas
temperature
44
UANUFACTUBING
PB0CBS8B8.
tank
at the
rear
t^nds
to cany
the mud
of copper
ward forand
the outlet.
in
The
coila should
be
inchcfl
diamel^ feet
of
and
should
provide
per tank. tank
to
imately approx-
25
Bquare actual
heating surface
in of the
1000
Hie
U.
8,
gallons
should
the
of be
juice capacity
the
coils
well above
of the mud.
bottom
the
facilitate
removal
writer
The
prefers
rectangular
drfecating
tank, with
Fid.
11.
rounded
below.
now
comers
and
tanks
a
the draw-down
may
arrangen^ent
described
These
use
be of very
in
large capacity.
excess
Many
gallons.
in
have
woriiing capacity
requires
of
a
While it has In
so
deep
tank
rather
long
settling,
of mud.
cot^
veyed
The nde
from
ddecators
pq)e-4iius rather
in Fig. 11.
than
draw-down
arrangem"it with
a
AtAiaa, the
outlet'^lbow.
CLOSED
HEATEBS
AND
CLOSED
SETTLERS.
45
drawing down, the juice flows through the nipple,the elbow, A, and the cross valve,B, into the small and thence to the trunk line,D7~ The anglecollecting-box
In before drawing down the valve, C, is opened for a moment that may have settled in the juice,for the removal of mud that may be near the outlet-nipple. The valves, or pipe-line
B, C,
are
controlled in
from
the
working-platform H,
into the main
The
valve
scum
G is used
line to the
It will be noted that the pipe is ventilated to tanks, E. prevent sjrphoning and that the juice therefore stops flowing when its level reaches
no
that
pipe and
advisable each
mud
can
be drawn
The below
nipple
It is
insure that
to
four
draw-down
4
pipes in inches,measured
The
inches should of
4000
above
lowest
be about
defecator
gallons working capacity. If the juice has been properly limed and heated, there is no probabilityof drawing down mud, provided a sufficient settlingtime is allowed. Ample tank capacity and proper supervisionof the liming are essential. Eight 5000-gallon tanks are sufficient for a grinding capacity of about 1400-1500 tons of cane per day. Defecation Closed Heaters and 11. Using Closed Settlers. 's Process. This vented inwas Doming process by M. A. Scovell in a sorghum-sugar factory. The purchased by Deming, who developed the procpatents were ess
"
and
is
made
it available
in
This
method
Deming's
lime is
process,
in
Milk tank. of single constant-flow intake and at the heater-pump juice' with it in the pump juice is heated to into
an
flows
into
the
thoroughly mixed
The limed is then
and
approximately 235"
it parts with the
incoming juice on its way eliminator closed-ironis a cylindrical The to the heater. and is provided with a large vessel with a conical bottom tubes. Cold juice circulates heating-eurface in copper
gases,
passed is slightly
46
BfANUFACtURING
FROCBSSBS.
steam
the
tial par-
juice enters
vacuum
the lower
section
of the eliminator.
'Is
gases
produced by
are
and
air
and
upper
vacuiun
other
withdrawn
juice. The
pump
or
is connected
with
the
The 210"
to about
into the
outer
A, of the closed
ii
settler
pressure-separator, shown
A
^
I
^
diagrammatically in
mud is drawn the conical and the bottom
B,
In
many
tories fac-
F.
his first
experience with
of their noted that
these in the
^^
W
j_.
type
//
^/
hours'
cating operating had an offensive odor, indiately decomposition. He immediinstalled very slowly moving
scrapers
in the tanks
to
prevent the
the and conical thus
mud bottom
from of
settling on
the
separator
resist the
nearly
Fig. 12.
eliminated
spores
decomposition.
perature high temof the heater and the decomposition. In cause Cuban to liquidateand clean practiceit is found necessary be practicable. (See 35.) the tanks as often as may 11a. Cleaning the Heatlng-siirfiices of Defecators. and defecators usually The heating-smfaces of juice-heaters incrusted with scale,impairing their efficiency. become soon
Certain
The
are
of copper-surfaces
the
ordinary double-bottom
defecators
usually kept clean by washing with water and scrubbing after each use. Long-handled brushes, made of maize them husks, are used in Cuba in this.work. It may occur in scHoe
SULPHITATION
PROCESS
OF
LOUISIANA.
47
are
bottom
should be
.covered and
acid strongly acidulated with hydrochloric the solution boiled. Five to six pounds of the commercial
are
muriatic acid
in
cleaninga
1000-
used Those
juice-heaters foul
defecation
process
but is
little.
conducted is used
require frequent
in
as cleaning,
cleaning. Dilute the ordinary double-bottom much scaled, these are very
a
muriatic
acid
in
defecator.
may
When
the
coils
be
cleaned
by drawing
usual method
lightchain
over
the surface.
quickly. The
and
may
cleaning is
tubes and muriatic
to
circulate hot
caustic-soda
solution then be
through
with hot returned
follow acid.
dilute
to
a
storage-tank for repeated use, decantingit from the mud and adding caustic soda from time to time to maintain a strength of about 1 pound of soda to 7 gallons pf solution. Occasionally the scale in the tubes is of a very resistant and must then be removed nature by scraping the surfaces. is properly adjusted to the volume of the If the tube area juice, so as to force a very rapid current, the scalingis much
reduced.
DEFECATION
IN
WHITE-SUGAR
PROCESSES.
12.
Sulphitation
Process
of Loulsiana.-^This
is
one
of the
and when fully skillsimplest of the sulphitation processes conducted good, though irregular, produces a very "near-white"
or
qualityof
The cold
"off-white"
sugar.
raw-juice is pumped
to
gas.
The
juice should
much
of the
is followed by liming to possible. This sulphitation slightacidity to sensitive litmus paper and the juice is very tion th"i heated, settled and decanted, as is usual in the defecaThe juice is usually reheated to boiling and process. then brushed before settling. Evaporation to sirup follows. This brushing factories boil and brush the sirup also. Many is
48
MANUFACTURING
PROCESSES.
is
large consumption of loss of sucrose. fuel and Heating to the boiling"pointis concentrated suU sufficient. The juice is also sometimes
a
wasteful
process,
since
it entails
phited.
This is
a
very
old process,
and
It
to work
juicefaintlyacid* to
of
prevent
coloration
one
the
sugar.
This Java
of the recent
thin-juice process.
Process.
"
Reserve is very
The
raw
a
juice
tical ver-
sulphurous acid in
the cascade
26
type.
The
box box
is
in diameter
by
feet
high. This
capacity for 2000 tons of cane per 24 hours. The sulphured juiceflows from the box into the liming-tanks, to it in sufficient quantity to milk of lime is added where reduce the acidity to the equivalent of 1.2 cc. of N/10 soda 10 cc. of juice,using phenolphthalein as an indicator. per
The
has sufficient
juice is
next
heated
in
tubular
heater
to
212**
F. and
settling-tanks. through Deming's continuous have hot juice should The an acidity to phenolphthalein equivalent to .85 to .9 cc. of N/10 soda per 10 cc. of juice, neutral to htmus. and is then strictly Phosphate of soda at the to the juice flowing into the settling-tanks is added 1000 rate of 1 pound per gallonsof juice. This phosphate and has the of soda is especiallyprepared for the purpose same aciiity as that of the juice. No lime is added to the
it then flows
mild
The filtrate from the filter-pressing. the juice flowing from the settlingto is added presses is passed through bag-filters.The and the whole tanks acidity of the juice remains equivalent to from .86 to .9 cc. N/10 soda per 10 cc. of juice. This is not sufficient for a high-grade sugar, hence the juice is again sulphited and the
preparatory
to
acidityis raised
The clarified
to
1.2
cc.
juice is evaporated to a sirup of 54.3" Brix. The sirup is perfectlybright and itiscolor is a dark yellow. furthe* precipitationif heated to the boilingThere ?s no point. The sirup is boiled to massecuite, as is customary
in
white-sugar manufacture.
SULPHITATION
AFTER
LIMING.
49
The
in
Harloff*s
previously stated,
This differs Liming. process from the preceding in adding the lime, in large excess over before sulphitation. Apthat required to neutralize the juice, proximate
Sulphitation
after
gallons of milk of lime of 26.5** Brix is used, with the sulphurous thus producing a very heavy precipitate which be readily removed acid and by setthng and may decantation. If a largerquantity of lime is used, e. g,, 10 to 12 be removed by filter-pressing. gallons,the precipitatemay
8
neutralityto phenolphthalein. The decanted after concentration or filter-pressed juice, and to sirup, is usually cooled sulphited to slightacidity
The
to
sulphitationis continued
An
10
cc.
of
a
sirup
to
neutralize
amount.
30
cc.
of 100th
normal
alkali is
suitable
Bachused Lime in
Sulphitation Process.
under and is
"
This of its
process
is
extensively
H. Bach.
Java,
the patents
A. inventor,
precipitated by sulphurous acid at and decantation two or stages, each followed by subsidence lime is used than in Very littleif any more by filter-pressing. the process described in the preceding paragraph. 5 to 7 gallons of milk of lime of 26.5" Brix is added From 1000 each phited to gallons of cold raw juice. This is then sulto neutrality to phenolphthalein and finallyheated settled and the clear juice decanted in the to full boiling, as The clear juice is evaporated to the ordinary defecation. density,approximately 55" Brix. customary
The cooler
is added
sirup obtained
and
as
above
described
to
is
passed through
that
its temperature
is reduced
16 to
about
of the
of
factory's water
lime
per to
17
to
added
sul-
neutralityto phenolphthalein, or the full quantity be added to the sirup of sulphurous acid in solution may Since the volume of the sirup is about 30 prior to the lime. the total volume of milk juice, per cent of that of the original of lime used per 1000 gallonsof juiceis from 10 to 12 gallons. the foam phitation. Steam during the suljets are used to beat down The sulphited sirup is heated to about 194" F.
phit^
50
MANUFACTURING
PROCESSES.
is
with
in the press and a large part of the sugar it contains is recovered. The filtration is rapid and the cakes are firm and well formed. The filtered heated
sirup contains
to about
some
**
is
therefore
195
F. to
decompose
this and
other
sirup is usually run into settlingafter the deposition of the precipitates the clear
and cooled
as
heated
and previously,
to
is then
sulis
phenolphthalein and
is sometimes
modified slightly
phur of sulof
the
weight of the
cane.
The
sugars
good
quality.
CARBONATION
PROCESSES.
with which caneThe ease Preliminary Bemarl^s. and sulphitation juices yield to the ordinary defecation
14.
"
processes
even
has in S.
retarded
an
extension it has
ess, proc-
Java, where
largest application.
The
extensive Department of Agriculture conducted manufacturing scale with carbonation a experiments on and of sorghum-juices in Kansas cane-juice in Louisiana, writer was The active in this nearly thirty years ago. experimental work with Dr. H. W. Wiley, then Chief of the As the Government Bureau of Chemistry. reports, show, these experiments were satisfactoryfrom a manufacturing, but not financial point of view. They brought out the necessity U.
C, as is practiced in Java, though this possibly originated with now the French in the early Spanish installations.
at
of carbonation
temperatures
well below
60"
There
are
two
distinct
carbonation lime
processes,
viz.:
one
the
is saturated the
in
tion, opera-
carbonation,in which
In and the double removed carbonation
juiceis treated
a
with
process,
part
of
the is
is carbonated
by filtration and
in which the
this
followed
by
second
remaining
52
MANtlFACTURING
PROCESSES.
forming the
lime that and
carbonate the
and
then
forms
sucrocarbonates It is at the
of
renders
juice very
is
viscous.
it increases
with
always danger of forming darkcolored decomposition products with the glucose when steam
sucrocarbonates. is used excessive be
very
to
beat
down
this
foam. which
Further
there
may
be
to
rise of temperature,
shown
objectionable. The
the lime. The
bines 4;raduallycom-
gas
to
of by the bubbles in the juiceand the violence of the frothingare indications with the attendant of the progress of the carbonation.
of gradually rises during the progress the carbonation. During the early stage the temperature should approximate 46** C. and should nearly reach 55" C. is not used when all the lime is precipitated. When steam The
temperature
the rise is not sufficient for the final stage frothing, of the process. neutrality of the juice to Therefore, when is nearly reached, sensitive phenolphthalein paper very into the heating-coils and the temperature is turned steam
to reduce
is
gradually raised
(Dupont
C. break
to 70" to
to 65" C.
filtration of the
juice. The
attendant
may
note
approac"ing
the appearance of the neutralityby the "spoon test," i.e., The precipitatesseparate sharply juice held in a spoon. the latter has an from the juice when alkaUnity equivalent
to
approximately 0.04
per
cent
calcium
oxide
or
as
often
lime per litre. The expression "equivalent" stated 0.4 gram is partly due to potassium is used here because the alkalinity
hydroxides, formed by the action of the lime upon and potassium salts of the juice. The spoon*test the sodium be followed by frequent tests with the phenolphthalein must to this paper is reached. (Dupont paper) until neutrality paper The bonated juice is then heated to nearly 70" C. and is over-carand sodium
during
the
on
very
few lime
to
neutralize been
the
slight by
alkalinityarising from
carbonic acid. In
not
attacked
practicingthe
must
carbonation for
process
beet-juicesallowance
due
to
than
lime,
to
avoid
be
made
SINGLE
CABBONATION.
53
usuallynecessary
occasional for it. The next
tests
in
for
cane
to make to
rect cor-
The filter-pressing.
as
heavy
cotton-cloths
are
in the
process.
cotton-cloths
usually placed
Three suits of heavy cloth to protect it from wear. heavy cloth are usually consumed per five suits of the thin. the Steam is turned into the
press
before the
use
and
is not
shut
freely from
juice-cocks. The
object
of destroy bacteria,which, on account the low temperature of the material to be filtered, would otherwise be very active in destroying sugar. carbonated The juice is pumped into the presses at pressures
up to
steaming
is to
about
45
lbs. and
very
should
filter very
rapidly.
The
juice should
flow
press-cake should be firm sluggish filtration and a pasty press-cake indicate the of too little lime or an imperfect carbonation. The work use
of the filter presses is the best indication of correctness of the in
freely from the cocks and the and tions, granular. Contrary condi-
manipulations.
the press
page
to
a
The
filter press-cake is
content.
usually washed
low
sucrose
(See under
filter presses,
67.)
filtered
The
sulphitationprocess.
De Haan's
"
This
to
important
J. S. de
modification
of the
carbonation
is due
Haan,
This
in several
factories under
his technical
fies consumption of lime and simplithe equipment without the quality of the sugar sacrificing product. The alkalinityof the juice is kept within very limits during the carbonation. moderate The raw juice is heated to 45"-50** C, and then a small
stream
of milk
of lime into
and it.
as
the The
gas
are
taneously simulgas
turned
lime
and
is
0.25
added.
is from
The
4 to
usual
5 per
total
cent
juice.
54
*
MANUFACTURING
PROCESSES.
Approximately
are
20 tons
tons
of lime-stone and
of
cane
1.8 tons
of
gas-coke
to
used
p6r
1000 gas.
in
carbonic-acid
The
paper gas
continued
juice is heated
one
to 70" C.
trality neu-
is continued
rainute after
The
is
been
converted and
into
in the preceding process. filter-pressed as is approximately 1.7 square The required filter-cloth area feet in a frame-press per 1 millingcapacity-ton of cane per
now
day.
to sirup and, after cooling, juice is concentrated is sulphited to an acidity equivalent to 25 to 30 cc. of alkali per 10 cc. of sirup. lOOth-normal
The
filtered
16.
Double
are
Process.
"
^All carbonation
process
as
methods in in
original French
double the
process
used
applied
method
factories
differs from
modem
beet
only in the temperature of the operation and in carbonating to neutrality to phenolphthalein paper (Dupont paper). From 7 to 10 per cent by volume of milk of lime of 35.7" Brix is added which is warmed to the juice, 113** F. to about is then conducted The first carbonation (45" C). precisely method in the single carbonation as (15) up to the point when the spoon test shows a sharp separation of the precipitate chemical from the juice or a test shows about 0.04 per cent alkalinity. Shortly before this alkalinityis reached the juice is warmed to a temperature of nearly 55** C. and is then filter-pressed. Nothing would be gained by continuing the gassing to a lower alkalinity than 0.04 per cent. With this alkalinity there is no danger of redissolving parts of the the juice filters very precipitates, freely and sufldcient lime
is left for the second Lime the
may
or
carbonation
not
or
saturation.
to
may
be added
juice from
This
first carbonation
preliminary pushed
to
saturation.
sufficient lime
too
except
far.
when, through
The second
car-
harlopf's
.
acid
thin-juice
process.
55
bonatipn
proceeds
very
rapidly, without
foaming, and
is
The pushed to neutrality as in the preceding processes. juice is finallyheated to 158** F. (70^ tD.) preparatory to and before discharging from the tank should be filtration, gassed for a few seconds to prevent deleterious action of have been occluded in the of caustic lime that may particles precipitates. The saturated of the condition of the juice,on account is precipitates, filtered under
very
are
low
pressure.
Gravity
filters or
purpose
shallow with
a
frame-presses
of but
pressure
to
The
means
filter press of
with
gravity pressure
economical
The
process
in two
stages and
the stronglyalkaline juicefrom the firstis the removal filtering that are in neutral solution. of substances or soluble; slightly so Among these substances are magnesia, usually largely
lime-stone,the oxalates and possibly other organic salts and substances, such as coloring matters, that held mechanically by the precipitates. are the second filtration are The precipitatesfrom usually and are mixed with the juice going to the first filter-presses
from
derived
the
subjected to washing with the press-cake. Sulphitation of the filtered juice from the second carbonaand as recomtion is practiced as in the previous processes mended by Harloff in the following paragraph, and it is concentrated then to sirup. The sirup, after cooling, is usually sulphited to an acidityequivalent to from 15 to 30 cc. of N/100 alkali per 10 cc. of sirup.
thus
17.
Harloff's
Acid
Thin-Juice
Process."
Harloff's
experience in Java led him to a study of the influence upon the juice, sirup,and consequently the sugar, of various salts, and the carbonates the potassium sulphites and especially corresponding salts of lime and iron. These studies led to a juice or the general practice of sulphitingthe raw very carbonated juice to acidity to phenolphthalein in the Java
factories.
summer
The
writer
visited many
factories in Java
in the
and, with very few exceptions all sulphited to sulphitesirupto to acidity. It had long been the custom acidity,but not the juice.
of 1913,
56
MANUFACTURING
PROCESSES.
Of most darken
do not importance, Harloff ^ found that sulphites clarified juice containing glucose on heating and that do.
as
carbonates in
BO
This be
led
to
the
natural be
conclusion converted
that into
far
may
all the
salts should
them. He sulphites,since it is impracticable to remove accomplishes this by sulphitingto neutralityto litmus,which corresponds to slightacidity to phenolphthalein. Further, iron if present in the salts, These salts
raw
or
carbonated
are juice,
in
are
reduced
are
to the ferrous
state
colorless and
remain
salts do not
out crystallize
with
acid solution.
Litmus
conveniently used
poor,
at
night
or
the
lightis
and
therefore,is an
of
a
uncertain
the the
hands
use
laborer.
Harloff
of the Vivien
The
zero
25
phthalein, potassium hydroxide containing phenoland sulphited juice is added until the red color is discharged. If, for example, the requisitequantity of juice to discharge the color N/100
is 10 of the scale
on
the Vivien
tube and
smaller
20
"
15=
10
"
5 =
obtained, the juice is too acid and the be reduced. injection of sulphurous acid must should with Check tests occasionally be made juiceneutralized to litmus in daylight. Obviously control could be used, but this is not burette a quite so easy a manipulation as with the Vivien
number is tube, Harloff the
0==^
recommends
not
that
the
juicemixed
to
a
with
perature tem-
heated
higher
heaters
Fig.
13.
on
account
of
above
be in open
many
It has been
to
for
great
years
work
"W. H.
with
Th.
acid
Harloff'8
juicesimply because
"Plantation should be White consulted
cane
with
Sugar
for
Norman
Rodger,
of carbon
London,
and
very
thorough
study
ation
sulphitation in the
industry.
WIJNBERG^S
NORIT
PROCESS.
57
apparentlywith
no
definite
Harloff's investigations show why this is true. clearly why the sugar is better.
to
HarloiT
calls attention
on
to
the. corrosion
of the tubes
of the
evaporators,
to
the
vapor
side, when
that the
the
return
litmus.
He
under
steam
boiler-feed
should
be
rendered
slightly
Wljnberg's
the
ordinary raw-sugar except that lime is process, short of neutrality. Ten per cent or more added to slightly the apparent solids in the juice,is of "norit," figuredon added to the decanted juice. The reaction of the juice to litmus must remain acid,and, if not so, phosphoric acid should The be added. juice is heated to boiling-pointand filterin
pressed. The
boiled with
a
cake
5 per
is sweetened
cent
off
as
is usual
and
is then
caustic
washed washed, and is finally norit is then ready for The norit with then is rebumed in
a
soda
re-use.
the
kiln.
The
Norit
carbon
of very
manufactured
color,but
19.
and
removes
is
Remarks
White
Sugar
sugar,
"
Factories
ceptions, ex-
product as compared standard American refiner's with the granulated sugar. In occasional "runs," however, in well-equippedfactories, from refined the product is almost or quite indistinguishable
or
"near"
"off"
white
sugar.
quaUty of produce a perfectly uniform in the factory owing largely to the variable purity of sugar with many material. the raw Judging from conversations by the carbonation producers of white sugar, that made uniform quality than by the exclusively processes is of more
It is difficult to
Unt.
.
Sugar
to
1913, 248
and
404;
relative
patents.
58
MANUFACTURING
PROCESSES.
sulphitation processes.
processes.
The
latter are
usuallythe cheapei
purity of the
There
is
marked
This rise often exceeds juice in the carbonation prqcess. two degrees. It is a true rise and is reflected in an increased The rise of purityby sulphitation is not so yield of sugar. Haan carbonation and de claims that the latter great as. by than 2 per cent increases the yield of sugar more process and more than justifies the increased sulphitation over processes
cost.
opinion as regards the of making as white a product from the very darkpossibility colored canes from the light as yellow and so-called white The effect of the dark color is reduced by increase canes.
There of lime in the defecation
as
is considerable 'difference of
in the
carbonation
and
Bach
sugars
processes.
are
best white
Great
sugar
or
and filtration will result in a poor product. sulphitation Double reduces purging of the sugars in the centrifugals the risk of staining the sugar through the necessarily imperfect removal of the molasses. Thorough cleanliness from not only from the point of start to finish is very essential; view of color, but also of yieldof sugar.
SPECIAL APPARATUS USED IN THE SULPHITATION AND ATION CARBON-
PROCESSES.
20.
Sulphur
stoves
are
Stoves of two
or
Ovens
and
Sulphitors.
"
general types: (1) Those employing induced draft and usually used in connection v/ith sulphur-towe or boxes; (2) closed stoves, Fig. 14, into which compressed air is forced and which deliver the sulphurouaacid gas under
pressure.
These
These
are
used
with
all types
of
sulphitors. usuallyinduced by a steamejectorplaced on the sulphur-box. Air is drawn into the the burning sulphur and the sulphurous acid stove over is drawn produced by the combustion through the juice from shelf to shelf in the box. The surplus air and falling
k
60
MANUFACTURING
PROCESSES.
The with
many
usual the
Louisiana
is described sulphitor
stove.
one
in connection
are
induced-draft
Sulphitation tanks
is
a
of
moderately deep ironand chimney to the outer air, tank suitable test-cocks,valves, and a tributing perforated pipe for disthe sulphurous-acid gas: The pipes and tanks should be arranged to facilitate cleaningat frequent intervals. is preferablyconical. Perforated pipes for steamThe bottom foam should be provided in sirup suljets to break down phitors. Where the tank is used to saturate large quantities of lime, as in Bach's process, intermittent work is advisable, and at least three tanks should be installed, otherwise a single tanks Two continuous be sulphitationshould be used. may used in this method, though one deep one with more very The careful manipulation will answer. juiceenters the first and is sulphited to approximately -the tank at the bottom
desired test.. It and tank overflows and
enters
the
second
tank
at
filtersto
21.
Carbonation-tanks. should be
more
The
20
carbonation-tanks
feet in
are
of
depth for the first otherwise should be provided with perforated carbonation or to break down foam. pipes f6r steam, carbonic acid or air-jets The tanks should have sufficient steam-coil capacity to heat and the juice quickly. The carbonic-acid juice-connections for should be large to provide A first carborapid work. nation
should
iron and
than
requireabout
for the
ten
minutes
and
second
about
gassing. led into the juicethrough perforated Formerly the gas was tions pipes. Such pipes always give trouble through incrustarecent In more of lime. practicethe gas enters through largepipe in the conical bottom of the tank and is deflected other device, so arranged as at intervals by baffle-plates or acid. There to insure thorough distribution of the carbonic methods of arranging the pipes to reduce the scaling are many and facilitate cleaningthem.
a
carbonation The
a
is advisable
for
the
second
stage
is very
quantity of lime
suitable device
to be saturated
and
with
the
outflowing juice is
LIME-KILNS.
61
readilycarbonated
continuous
to the demred
on
point.
in many
There
are
several
carbonators
the market
Descriptions of them
sugar.
will be found
beet-
If intermittent
may 22.
second
carbonation
as
be
comparatively shallow,
Ume-kllns.
"
is
^The
carbonic
in
is obtained
from
lime-stone This
calcined by coke-fires
also the all other identical
specialcontinuous
and
are
kiln.
kiln, as
are
sulphHation
used in beet-
machinery
sugar
manufacture.
The
a cone
kiln proper of
narrow
is 25
to 30
feet
angle with
and
coke
of
A
mixture
of lime-stone
a
the
top through
are
conical
maintained
door. Three distinct self-closing in the kiln, viz. : (1) at the top, the fresh
at
stone
and
and
the
middle the
is the
combustion is
'
(3) below
the resultant
usually built of the Belgian type in which the body is supported upon four short columns, leavingthe bottom stand and free for the discharge of lime. The columns open
Stone platform upon which the lime rests. this platform to support the kindling and mix'is piled upon and coke, when the kiln is put into commission. of stone ture the firing and the lime is produced this stone As progresses is removed from its place is tak^i time to time and finally
upon
a
concrete
openings, by quick-lime. The kiln is provided with numerous having tight-fitting plates or doors, for use in watching the "scaffolds." of the firingand for breaking down progress draft is induced which The by the carbonic-acid pump,
-
A pipe the carbonation tanks. conveniently near leads the gas through a washer and scrubber and thence to
is located
the The
pump gas
which
The the
kiln must is
that
where
lime
discharged. The
pump.
and, in,"
of the must
be
work
with
great regularity.
62
MANUPACTUBING
PROCESSES.
since the
zone
sucoeas
of the
must
carbonation
depends
upon
it.
The
of dissociation
be maintained
are
in its proper
gas
place.
ing contain-
The
essential conditions
the
deUvery of rich
acid and
above
lime.. The 276* The
gas
30 pet should
cent
of carbonic
properly burned
described
in 275,
be
frequentlytested
stone
as
^
The
must
(1) The
is indicated
gas
oontainB
a a
large excess
the
of
oxygen,
little
bonic car-
oxide, and
at
low
percentage
between is white
coarse.
of carbonic
gas-pump
acid: and
Leakage
the kiln.
point
zone
If the combustion
too
fast
or
increased.
(2) The
carbonic of lime
gas
contains, too
nor
and
neither
oxide should
oxygen
quantities
and should
at
of stone
of the latter may be too large. (3) The richness of the gas in carbonic The
pump may gas
acid is
be
running
an
too
excess
slowly
and
fluctuating: irregularly.
oxide of the and
mal nor-
(4) The
contains
oxygen:
The acid
coke
is
carbonic
into
monoxide
account
of
deficiencyof
too
coarse
oxygeu;
conditions
and
(5) The
excess:
gas
contains
both
oxygen
and
The
some
circulation air.
sampler is high-grade
coke
gas-
drawing
The
American
use
metallurgicalcoke
has coke forced and the
high
cost of such
Java
the
cheaper
oil-still residuum.
is used is used
in the in ratio
by the weight.
of stone.
Book for for
See
"
Hand
p.
Chemists
o"
Beet
Sugar
and
a
Houses,'*
discussion
G.
L.
Spencer,
211,
Also
qualities.
lime-stones this
of their
work,
p.
386.
FILTRATION
PROCESSES
"
AND
MACHINERY
23.
Filtratiop.
the that the
"
In
the
usual
processes
of
not
cane-sugar
manufacture but
entire
juice is
in the
filter-pressed,
and
only
from
portion
scums
tates precipiprocess
defecation.
may
the
carbonation
all
of
the
juice
The fine
be
readily filtered by
the
which
through
defecation
soon
ordinary
process
presses.
juice
clarified
matter
contains
pores
flocculent cloth.
obstructs
upon
the the
of
the
of
Several
processes,
depending
to
addition
sawdust,
to
lignite,charcoal, etc.,
filtration,have
In
may
the
clarified
none
juice preparatory
has been
been the be
a
devised, but
Bach
practically successful.
both
the
sulphitation
process,
juice and
in the
sirup
precipitated calcium
does In
sulphite supplies
carbonation
filters mechanical
the
carbonate
years,
or
processes.
recent
of
many
types,
been used
using
with
sand,
cloth,
success.
filtering media
filters
have
varying
white
apparently
used
give good
in
results.
Bone-black
sugars,
formerly
have been
making
plantation
the
these
displaced by
be this
ous-acid sulphur-
processes.
The
scums
and
juice tank-bottoms
to
may
pressed.
steam
It is advisable settle
to
thoroughly
the
heat and
"blowups,"
preparatory
and
mud,
decant is
a
clean in
juice
sugar
filtration.
filtration
There
gain
both
facility of
by
this
treatment.
to
is mud
an
additional and
gain
The
of sugar and
by adding
water
the
again
heating
mud
decanting readily
thin
juice.
filter-presses more
should be Filters. Cloth the
alkaline,
24.
therefore
lime
added filters
to
are
Mechanical
viz.
:
Cloth
kinds,
the
(1)
the
Bag bag
the
filtration
or
inside
of
(2) mechanical
the outside
gravity
the
filters, in which
inside
of the
filtration
is from
toward
bag.
63
64
FILTRATION
PRQCESSES
AND
MACHINERY.
Bag
in
outer
filters are
used
largely by
The mud
refineries and
but
little of
an
element filtering
consists
inner
case more
bag.
of
bag,
80
and
per
of
sugar-factory work
juice. Unless
a
this mud
is washed
sugar
in with
the
large loss of
The expense juicepurifiedby the defecation process. labor is very for cloth and large and the capacity of the filteris small. Bag-filters give better results for this purpose. filter may be used for filtering The mechanical juice from the second
carbonation, but
low
pressure
are
presses
more
using shallow
economical.
of
a
frames
ing work-
under
The
mechanical
filter consists
large niunber
of rectangular
Each bag or bags suspended in a closed iron box. independent discharge-pipe communicating pocket has an with
from
the
inside
of it.
metal
distender
prevents
into and
the
bags
filter
collapsing. The clarified juice flows by gravity,under a low head, fillsthe box,
bags.
time is not The
to
the
filters into
the
from
mud
on
the
outside is
of the
so
bags and
that the cloths mud is
time
The
pressure
low
mud
become
sent
to
When the cloth. impacted upon foul, the flow of juice is shut off and the filter-presses. Filters,
in
"
the the
25.
Sand
Several
As
types
the
name
of
sand
filters
for
use.
coke
also be
used.
be
of
grains juice
of uniform
size,otherwise
the
dog.
mud sand the is then
When
it contains
clogged with
and the
water
with hot water under or thoroughly washed pump-pressure otherwise, according to the type of the filter. After washing
the
filter is
filters have
moderate
a
success
in
ago
cane-industry. Many
been converted
26.
of those
installed
few
years
into the
excelsior filtersdescribed
below.
"
Excelsior
"
Filters, Bagasse
excelsior filter was
Filters, etc.
devised
sior Excel-
Filters.
The
in the Hawaiian
EXCELSIOR
FILTERS,
BAGASSE
FILTERS,
ETC.
65
Islands
2.5
claxified juice. A small tank, about filtering dimensions for manipulatto 3 feet deep and of convenient ing about the filtering medium, is fitted with a false bottom
fcr
2 inches
above
its bottom.
with
it at the
a
center
of the
and
over
overflow-pipeis connected near lead the filtered juiceto the charge-tanks of the evaporators. filter is prepared for work The by packing it with the ordinary excelsior that is used in shipping merchandise. is placed on A wire screen top of the excelsior to prevent it from floating and to retain particlesof the material that might be carried along with the juice. A filter capacity of
baffle-plate and distribute the juice. An the upper edge of the tank to
small
approximately
1000
tons
150
cubic
feet of excelsior
is necessary
per
of
cane.
materially improve cloudy juice If the juice caused by defective Uming and defecation. has been properly limed and heated, but carries suspended
These
not
matter
filters will
and
An
advantage
or
the
excelsior
from
serious
over
clogging with
precisely the excelsior filters except that fine bagasse as the same way medium. When the filtration becomes is the filtering sluggish
Bagaase
from bagasse is removed carrier for regrinding. the This material the has
a
Fillers.
These
the filterand
put upon
ferment For than used
the mill-
great tendency
to
and this
thus
reason
contaminate
it is
a
much
excelsior.
to
a
Fiber extent
Filters y etc. in
a
Various
fibers
are
limited
way
similar to
a
excelsior.
Thin
sheets
of paper-
pulp
used
have
found
small and
cork, asbestos
and with little
other
materials
have
been
success.
defecation
treatment gums.
process
cannot process
Cane-juiceand
by
some
largely remove
the
66
FILTRATION
PROCESSES
AND
MACHINERY.
In ft very in
old French
process, alcohol
was
used
as
sorghum-juice. Filtration
The U. S.
followed
without
^
modified of Agriculture Department in adding an equal volume of strong alcohol to this process sorghum-sirup of about 55" Brix. A very heavy precipitate thrown down and was was consistingpartly of gums very The alcohol was recovered by filter-pressing. easilyremoved as is customary. by distillation and the sugar was crystallized forms of Centrifugal Separators. Several centrifugal separators have been brought out by inventors from time to differs from the ordinary centrifIn these the machine time. ugal in the basket. in having no perforations The defecated of the mud juice without previous removal juice or even
"
(cachaza) is
basket. the The
run
into
the
machine
to
near
the
bottom
of
the
mud
is thrown
the
wall
of the
over
by
juiceflows
The
of the
plant possiblythe
the expense
reasons
is good and the separaIf the defecation of this process. tion therefore sharp, the centrifugals of the precipitates will
juice. 27. Filter-presses. Filter-presses are so generally used in the sugar industry that full description of them is unnecessary. consists of number of iron Briefly,a filter-press a
deliver very
"
clean clarified
plates and
which plates over filtering cloths are placed. The frames and plates are supported oji and are' clamped together by a powerful a heavy framework the joints between the jack-screw. The cloth itself makes frames and plates. There two are general types of presses, the center-feed
or
frames
recessed
and
side-feed
or
frame
presses.
are
The
center-feed
a
presses
made
up
of
a
heavy
The
recessed
round
to
opening in each
form the of these
in the
and
corresponding
cloth is
the
to
cloth the
no
inlet channel.
clamped
There
plate at each
in the
openings.
frame-press. A
is
hole
cloth
lug
projectsfrom each frame and plate and in each there is an Rubber opening to form the mud-channel. rings or cloth form between the the lugs. ''stockings" joints
1
See
the
reporto
of the
Bureau
of
Chemistry.
68
FILTRATION
PROCESSES
AND
MACHINERY.
capacity
claimed.
of
400
gallons
of
cachaia
per
pr"es
per
hour
is
KeUy
These
FUtcr-presa.
filters
are
a
"
SweetUmd
of
hs
Sdf-dvmping
the the
FUter.
"
development
in
a was so
mechanical
type
of the
described filters,
outaidc
in 24, of
far
filtration is from
to the inside
bag.
the
first filter of this
Fig. 16,
type
are
to
be
in
cane-sugar
manufacture.
upon
Filter-bags
suitable Each
placed
and
are
frames in
an
suspended
inclined
pipe-rack
bag
enclosed
cylinder.
communicates is ad-
with
filtered juice-canal.
Muddy
juice (cachaza)
to
the
cylinder under
itself to the cloths
eonaiderable
and
to
pressure.
The
attaches
the the
juice flows
canal. the end
through
tion opera-
latter into
is
the
from
pipes leading
time
to
The
door
stopped
of
time
and
of and
may
the the be
cylindrical body
is opened mud.
sucrose
of the rack
discharge
washed
to
the
The
content
mud in
or
press-cake
press.
low
the
The
cloths
require changing
The
press
at very press,
infrequent intervals.
Fig. 16,
its two
or
"clam-shell"
type
and
of
from
parts
opening
closiiig
FILTER-PBBS8ES.
69
after The
the
manner
of
the
clam-shetl
2
Bteam-ehovel
bucket.
body
Bemi-cyUndricsil membera
to form
are
an
hinged together,
gasketa,
water-tight
of
cybnder
for and the
when
filter leaves
composed
outlet these
crimped-wire
provided
with
nipple
screens
filtrate. latter
Filter-cloth
are. so
over
these in
arranged
they
the
may
be
clamped
in filter.
tightly
Variable
outlet-nipplea
the
connection
delivery
for
fittings outside
the leaves
to
epacii^
provided
suit different
Fia.
IQ.
filtration ahut-off
conditions. cock,
Each
leaf
has
etc.
separate
The
delivery,
and the
glass delivery-tube,
press is easily and
opening
Several
closing of the
quickly
power.
one
accomplished,
lai^e ^le
may
of presses
at
using hydraulic
the
same
presses
be The
operated
time the
The
from
hydraulic
collects
valve.
Uquid is forced
submerges
and
process the the
into
filter. mud
It
leaves.
passes
the
hiiuid
continues
through adjacent
them
to
the
outlets.
are
until
filter-cakes
but and
alightly separated.
the the wash-water
in the
The
cachaza-valve
is then The
water
closed
valve cake
is
opened.
a
displaces
sugar.
juice
and
removes
^
70
FILTRATION PROCESSES AND MACHINERY.
dried by compressed washing, Uie cakes are partially if so desired, and the lower half of the body is swung air, open and they are discharged. Steam air be or compressed may After used inside the leaves to loosen the cakes from the cloths. A
coating of
of the
kieselguhron
This is
cakes.
applied
in water
filtration begins. in Dlffnsion-worb:. Disposal of the Skimmings ^The skimmings from di"Fusion*juices sometimes cult diffiare to filter-press. A simple meth6d of their disposalconsists in returningthem to the diffusion-battery. A measured volume, approximately 10 gallons of skinunings per ton of cane, should be added to each cellof cane-chips.In drawing the juice from cells containing skimmings, allowance must be If the skimmings are not made for their volume. ton must 10 gallons per than settled,considerably more is practised be added to each cell of chips. If this method in diffusion-work. be dispensed with settling-tanks may The The sooner the skinunings are disposed of the better. if rendered slightly skinmiingscan easily be filter-pressed alkaline and heated to the boiling-point. Many chemists and sugar-makers question the advisability The of returning the skimmings to the diffusion-battery. objection urged is that under the influence of the longof the impurities may continued some high temperature in the defecation. be redissolved and may be reprecipitated not culty with cane, diffiIn the early days of diffusion-work the sometimes was experienced in filter-pressing houses of the skimmings; this led to the adoption in some is a plan of returning them to the battery. This method with the costly filtervery attractive one, as it does away and a heavy expense-item for cloths and labor. presses Moreover, the loss of li to 2 lbs. of sugar per ton of cane avoided. contained in the press-cake be almost entirely may To what extent the advantages of this process are offset by
28.
"
the
and possible
not
even
probable return
of
of
to impurities
the
juicehas
29.
been
estimated.
Reclarification
the
Filter-press Juice.
the
presses
"
Many
to
filtrate from
the
RECLARIFICATION
OF
FILTER-PRESS
JUICE.
71
mix
it
with
to
the the
clarified
juice;
of
still the
matter
others
pump
directly
is
an
evaporators
how been Such clean added filtrates
objectionable
appear to
juice
the mud
may
be,
if
lime
has
(cachaza)
the
preparatory
filtering.
of
greatly
increase
scaling
of
the
tubes
the
evaporator.
CHEMICAL
REAGENTS
USED
IN
1
PURIFYING
THE
JUICE.
30.
Lime.
has
are
"
^The found
most
effective
treatment
agent
of
moderate
cost
that There
use
been
for the
of the
juice
is lime. for
several
methods
of
in
is
the
defecation
to
a
of fine
cane-juice powder
the lime
follows:
must
ground
which
with
in
water
before
liming
slaked
juice. This
is
method
Cuba.
on
(2) Dry
prepared
powder
by
This
of to
is_used sprinkling
TvitK form Baum6 tors defecaof
water
heaps of lime.
to
use
The in
sifted
the
is mixed
juice preparatory
lime
defecation.
of
is also used
from
in Cuba.
(3) A milk
and
lime
15"
is
prepared
through
quicklime
in
is
pumped
it is
the
pipe-lines,
method and
which very
circulating. This
both slaked
the in
cane
is used
kept
beet-sugar
and then
industries. allowed
water to
large tanks
The
heavy
paste.
supernatant
use
is drawn
off.
preparation
of the
importance, especially
Essential be
not
in the in
manufacture
of white
conditions allowed
for thus be
properly slaking
reaction the
as
lime
too
are
full time
water
the
and
that
be
added,
should
and
reducing
large
the When the
season.
so
temperature.
retain the heat
slaking-tanks
reaction
to
of the
promote
slaking.
the factories
to
were
very of
small the
to
it
was
custom
slake
milk
water
advance
after
grinding
a
The
was
reduced,
then
slaking,
through
low
density
with
and
passed
fine
screens
list of
several for
use
hundred in sugar
substances
and
combinations
on
that
532
been
proposed
manufacture,
is given
page
72
LIME.
73
into
second
After
tank
and
a
so
on
containers
were
filled.
to
allowing
few
days for the hydrated lime drawn off and fresh liquidwas
added
to
were
the paste
already
alternate
were
drainage and
filled with
repeated until
paste.
further been The
author
frequently noted
three weeks
to
slaking even
This
had the
filled.
description is given
emphasize
importance of the time element. of the juice should be The lime used in t^Jie purification The magnesia and soluble silicates of the lime pure. very
used in the defecation mention
processes
form
on
However,
of lime
is made
farther
of magnesia. containinglargequantities
The
to
quality of the lime-stone used in the carbonation process rich in silica tend is of great importance. Certain stones others have "scaffold" in the kiln,and hydraulic properties, resulting in
an
almost and
impervious filter-cake.
on
amples Ex-
of lime-stones
are
comments
"Handbook
from
is used
to
some
^
extent
in the
factories. shows
per
cent;
made
following analysis of lime from Silica 0.18 per high magnesia content: cent; magnesia 4.15 per cent. Analyses
of two
content
author
Cuban
of 6.6
(dry) gave
cent.
magnesia
first of 92.5 and
per
carbonate these
cent cent
The
Cuban calcium
sands
would
oxide, 6.0
produce lime
1.6 per
The the
relative
coral
sand
is from sand is
Paia
factory, Island
in
of
Maui, H.
T. *:
"Coral control.
burned
sand is
rotary kilns
with
temperature
Danp
since the temperature at which dissociation preferred, dioxide takes place is slightly lessened in the presof carbon ence of steam generated from the moisture." "Coral
"
sand
contains
considerable
Sta. Haw.
magnesia
Sugar
Planters*
which
Ass'n.
is
Spec. Report,
"Planters'
Monthly
74
CHEMICAL
REAGENTS
USED.
usually presumed
to
to be
its
objectionablein the defecation owing the heating-surfaces. Further, a remaining in the molasses
consequent loss of
would
sucrose.
output with
Maui
experience
a
of the
satisfactoryand
lime contained in 1913 The elim-
of of
molasses
was
small. The
The
cent
magnesia."
lime in
use
and
coral
alkaline
"
filtration in the
inates
30a.
the
magnesia Sulphurous
sugar
from
Acid.
in
the used
white-sugar chapter,
in
raw
page
This
reagent
"
is little
manufacture
except in Louisiana.
Aside
a
from
its
heavy
bleaching effects the sulphurous acid precipitatewith the lime which assists
clarification. thus reduces It also
the
breaks
up
some
of
freely in the
31.
Caustic better
Soda.
"
have
begun
than
are
to
are
neutralized
soda,
salts useful has
rather that
in
a
with
very
the
latter
produces soluble
salts
are
soda
also
neutralizing molasses.
beneficial effect when
carbonate
apparently
in
boiling stringlime
sugars.
Carbonate
from
of soda
is
an
incomplete precipitant of
In
a
solutions. the
series of experiments
of
de
to
Grobert
a
found
that
addition
of
carbonate
of
of
soda
cipitated pre-
lime
of the lime.
addition
cent of
of two
equivalentsmore
A
wa,s
of soda
81 precipitated
the lune.
part
of the soda
remained
in
free state
and
neutralized that
states
if carbonate
is used
in
juices, sirups
21.
"
Eighth
Cong.
App.
Chem., 8,
76
CHEMICAL
REAGENTS
USED.
facture.
Among
acid zinc
these
substances
are
barytes,
of of
hyposulacid and
of
phurous
with'
(made
tin
by dust),
etc.
the
reduction
sulphurous
sodium
or
hydrosulphites
calcium,
clay,
alumina,
acid
Hyposulphurous
tin
is tin.
used The
in last
bleaching
named
molasses,
is also used
also in
salt,
or
of
centrifugal Kieselguhr
of
yellow
as a
sugars.
filtering sirup
medium.
The
addition filtration.
this
material
juice
or
greatly
facilitates
EVAPORATION
OF
THE
JUICE.*
34.
Multiple-effect
of
Evaporation.
the
"
In
the
old
esses procto
a
sugar-manufacture,
the
a
juice
was
evaporated
sirup and
kettles
over
sirup
fire
or
to
the
pans
point of crystallization, in
in which the have
open
in
liquor
was
boiled
by live steam-coils.
and these is very
The
are
These
in very where
processes
nearly disappeared
and
sugar
only used
in
or
small the
factories
by but
or
few
of
except
places
where is in
to
price of
molasses
high,
local
conditions
pennit.
modem
evaporation being
type
in of
made
factory,
the
to
steam
duty
two
or
more
times, according
is
ducted con-
the
the
evaporator.
of
vacuum
The
evaporation
of
various "standard''
forms
apparatus,
the
most
which
the
so-called
In the
is triple-effect
a
generally used.
will
a
this
form
of
evaporator, book,
answer
purposes 3 to
of this
4 feet
the
in and
deep layer,
tors evapora-
from
in
depth, whereas
from of the of the
a
film
a
the
depth
to
varies
but
thin
film,
according
The of
the
type type
evaporator.
evaporator,
in
consists triple-effect,
standard
three
vertical lower
'*pans"
with
a
or
''effects"; the
drum fitted with
of
each brass
is
provided
steam-
copper
tubes,
through by
In
which
the The of
juice circulates
steam-drum the
to
and termed is
a
which the
are
surrounded
steam.
is
"calandria." which
as
the the
center
large tube
of
carries it boils
part
the
pans
up
tubes. The
large
above of pan,
tube the
a
is called
the
"down-take."
vapor-space,
calandria,
the
is
nected con-
by
of the the pan
^
means
large vapor-pipe
the
vapor-space
with of the
the
steam-space
pan
second
and the
second of
calandria is
See P.
of
third.
a
The
vapor-space the
the
connected
pp.
by
381,
"
condenser
by
Prof.
350
Evaporatin*?
Heating,"
W.
H.
Creighton.
77
78
EVAPORATION
OF
THE
JUICE.
The from
juicein
the flows
the
first pan
pumps
a
is boiled
by
the its
various
and
engines and
of condensation
through
trap
to the boiler-feed
water-tank. The
vapor
generatedin
that
pan.
the first pan is used to boil the juice generated in the second to boil the
The
from
juiceis fed into the firstpan and reaches the third,the and finally, fast as the' evaporation of the as sirup permits. A
vacuum
of finished
is*producedin
in the
vapors
vacuum
the third pan by the pump and condenser and first and second of the by the condensation pans of the second and third pans. The
the working upon of mercury 5 to 7 inches conditions, but is usually about in the first, 14 to 17 in the second, and 26 to 28 in the third pan. travels
depends somewhat
By
reason
of the
to
differences in the
and
are
vacuum,
the
juice
the
from
pan
pan
the hot
vapors
produced
to
in
enough
to
water
boil the
liquor
second, and
pan.
those
in the
second
boil the
sirup in
pan
or
third
The into
to
of the third
second
pan,
is either
drawn
of the
is
directly pumped
third pan These
pumps
tanks, and
*'
that
of
the
is also removed
are
pumps.*' sirup continuously by pan of a pump, the workman regulating its density by means the steam-pressure and the quantity of juice in the first pan, the liquor from the third pan. the rate of pumping and Valves are provided on the pipes connecting the pans to
sweet-water
The
is removed
third
regulate the flow of the liquor. is sometimes The somewhat fied modiprocedure described These pipes by the use of Chapman's circulating-pipes.
are are
in the pans
is not
sufl[ia
cient
empty
level of
They
arranged
to
maintain
constant liquor in the pans without the use of other than those for the juice and steam in the regulating-valves
first pan.
These
pipes
cause
the
liquor
to
circulate
very
of the calandria.
In
the operating
MULTIPLE-EFFECT
EVAPORATION.
79
apparatus
the workman
needs
on
only to regulatethe
vacuum
inflow
of
state
that
very
uniform with
these
rapidityof the evaporationin multiple-effects of juice with the vapors. less entrainment there is more or This juice is recovered by leadingthe vapors against baffleusuallyin a greatlyenlarged section of the vapor-pipe. plates, The enlargement of the pipe reduces the rate of the travel and of the vapors permits the deposition of the entrained Owing
to the
juice. This device is called a "save-all." of two Multiple-effect evaporators are constructed four three pans called a double-effect, a triple-effect,
a
pans pans
etc. quadruple-effect,
The
principle upon
is the
same
which
this
apparatus
in the
are
based
outlined With
of descriprtion than
the
higher combinations
under
a
the
is worked and
pressure
within
vacuum,
"pressure-pan."
of
The
multiple effects
incondensible of these
gases
are
of the
gases.
the
removal
is necessary,
of they reduce the efficiency The gases contain they frequentlydestroythem but, further, derived largely from the decomposition of the amida ammonia
.
because
of the The
other
nitrogenous constituents.
the upper and ruins them.
very
anunonia
tubes
practice in
cane-factories of Java
utilize
part of the
also a part of that from the second quadruple-effects, vessel in juice-heating. Vapor is also sometimes supplied in and in convertinga tripleboilinga calandria vacuum-pan with
effect into
or a
quadruple effect.
"extra steam"
When from
the
first vessel
is
"robbed,"
surface
is
is taken
it,largerheating
provided in its calandria than in those of the vessels. other Frequently a pre-evaporator, to increase for juice heating, evaporative capacity and supply vapor
etc.,is used in connection
with the
multiple-effect.
80
EVAPORATION
OP
THE
JUICE.
The
the
is sometimes
double
requirements of the evaporator so as to supply the extra The of heating are juice heaters in this method vapor. usually of the closed return-tube type. This use of the vapors extends double^ffect heating to the juices and, in some
even instances,
to
Preheaters
(Pauly-Greiner)
their be due This
VCTy
little used
in
the is
cane-industry, though
extensive.
steam may
use
in
beet-sugar factories
to fear of
to the
large amount
or
of exhaust-
ing destroy-
the
a
Deerr
upon
made
that is necessary. Noel high temperature study of the effect of high temperatures in solution and
among
cane-sugar
other
conclusions
he
system
obtaining in
very
cane-
juices is
amounts
very
complex
a
one,
consisting of
weak
variable of free
of salts of both
Hence
strong and
that may with
acids,and
one
alkali.
may
cause
temperature
inversion local
juice
serious
another.
conditions
factories
(Hawaiian
at
Islands),
suffer
half hour's
heating
120"
detectable
loss of sugar.
It would
be
adopt this temperature as the highest to which cane-juice should be subjected during evaporation, though under a
careful 125" C.
system
of control
or even
and
observation 130"
"
temperature
of
(257" F.),
be
C.
periods, might
cane-sugar at
(3) "The
use
of of
evaporation and
under After
a
preheater system
house
the
concentration
juice
to
multiple-effect evaporators,
settling- and
im
pumped
storage-tanks. A
considerable
quantity
of'
soluble in the thin juice are insoluble in that were plenties the sirup. A part of these impurities deposit th^nselves the heating-surfacesof the evaporator, forming a hard upon scale. Those which renaain in suspension are removed by
*
Bui.
36, Expt.
Sta.
Hawaiian
Sugar
Planters'
Ass'n.
MXTLTIPLE-EFFBCT
EVAPORATION.
81
settling and
The
decantation
in
the
tanks
mentioned is very
above.
sediment
rich in sugar. it is
This material
be
usually pumped
with
the defecators
to be diluted clarifiers,
by decaatation. precipitateremoved of pumping the sirup directlyto the settlings Instead tanks, it is often first boiled and skimmed, i.e.,clarified. juice and
the
of white sugar, probably beneficial in the manufacture of sucrose, but at the expense through inversion. The glucoseratio of the sirup rapidly increases during the clarification,
This is and the
scum
and
same are
foam
that
have
the which
purity
as
the
they
It is probable
sugar
results, so
be realized
far
as
the
is concerned,
would
by rapidly heating
of the
as
the
sirup to its
scale
be
boiling-point.
forms
at
on
The
must
which
the
tubes
evaporators
a
removed of heat.
cane
frequent intervals
Its
it is
very
poor
conductor that
composition
some
varies
somewhat
very
with
much
*
of the
and
in The
in others.
tubes
which those
always
of the the
thin
pans.
third
pan
of
contains triple-effect
thickest The
in
and
obstinate
scale.
following analyses of the scales indicate their tion composithe different pans of a quadruple effect: ^
Per
IstPan, Cent.
57.85 2.02 3.25 7.86
3d
Pan,
Cent.
4thPan,
Per
Per
Cent.
7.49 1.65 9.93 7.02
Phoflphate Sulphate
Carbonate
of lime
of lime of lime
4.68
13.31
Silicate of lime
Oxalate Iron of lime
oxide
Silica Combustible
20.37
The
water
tubes and
may
be
cleaned
scraping
method,
the
surfaces. the
very
laborious
and and
tedious
therefore
Prinsen-Geerligs, Kobua
r
82
EVAPORATION OF THE JUICE.
pans
are
to
above
the
level from
of
the
to
tubes
two
with
soda soda
containing
foot
hours of
one
pounds
solution
the
pans
per
This
soda
boiled
during
iron
or
several
run
from
pans
are
an
lead-lined
then into boiled the acid
of
store-tank. with
sewer.
washed which
water
and
run
acid,
be
treatment
afterwards
to
strong
if the the the
enough repeated
be
at
very
to
taste.
This
will At
intervals in
Reason
about
week
usually
the end
to
keep
of
heating-surfaces
good
it
condition. is
manufacturing
tubes The
a
usually
necessary
give
thorough
alkali solution time
is to
scraping.
may
be
as
used becomes
repeatedly,
weakened.
adding
The pressure
caustic soda in
soda
solution
from
it
always
under
atmospheric
cleaning
evaporators
pans.
84
PRESERVATION
OF
JUICE
AND
SIRUP.
formaldehyde.
should fill the The be mixed
The
with
measured the
quantity
juice immediately
of
the
preservative
on
starting
to
defecator. of
use
formaldehyde
separators
tends
to
in is
not
preserving entirely
after
juices
held
in
DemThe tinae.
ing's juice
This the
closed
satisfactory.
a
always
may
decompose
due
to
standing
in The
short
possibly
be with
difficulty juice!
from
to
to
thoroughly formaldehyde
mixing
is
formaldehyde
added the in heaters
the
usually through
the
pump-tank,
and eliminator be due
which the
it
is
pumped
The
separators.
that
decomposition
the also The walls of
may
also tank
organisms
killed
lodge
heat.
upon
the
and
are
not
by
the
{See
11.)
writer's in
experiments
the presence due
of
to
indicated
of
slight
of
juice,
was
even
formaldehyde.
of sucrose, of
probably
inversion In
and
as
were
no
indications of labor
of the
fermentation.
view
of
the
very
large
event
saving
breakage juice,
The
and
fuel,
often the
sugar
in
the
of the
machinery,
with
slight
is
deterioration
of
preserved
cost
formaldehyde,
in
insignificant.
is
so
of
formaldehyde
be
barrels
it
small
that
it
usually
indicated in the
advisable above.
It
to
employ
in
larger
quantities
from
practically
all
disappears
juice
evaporation.
CRYSTALLIZATION
OF
THE
SUGAR.
36.
The
Vacuum-pan.
of
"
The
eirup obtained
45 per
water
in
cent
the
or
concentration
more
the This
of
water.
of
could
to
have
been
largely reduced
in the
sugar
facilitate the in
graining
a
of
the
vacuum-pan,
in
single-effect.
is
a
The
modem
cast
vacuum-pan
cylindrical
vessel, of
a
with iron^,
copper
conical
bottom has
is fitted with
number
of
at
or
steam-coils
the
bottom,
of the
a
for the
roof
dome
pan
is connected and
save-all
vacuiun-
condenser
by
directlyby the
type
of the
pump.
small
pipe,according
very
the
large, that
slow, thus
also
velocityof
be
comparatively
pan
reducing the
entrainment
of
sirup. Hhe
is
to provided vsrith eye-glasses or lunettes through which of the boiling liquor, and a proof-stick observe the progress
for
the
of
test
samples.
can
The the
apparatus
temperature
is
so
arranged
the which is
panman
vary
of
decreasing the
condenser.
all of the The
vacuum
and when
are
pump
system
vapors
condensingwhen
and
are
vapors
a
condensed
in
special condenser,
and flow
or
using
to
a
pump
of the
''dry system,"
a
with
the
condenshot
as
ing-water through
well and thence
torricilian the
tube
"leg-pipe"
air is led
from
off in
separate
The of
pan
pipe
as
and
removed
described
are
is of the
usual
form.
Various
extent
types
and
vacuum-pans
used.
vary
in the
85
86
CRYSTALLIZATION
OF
THE
SUGAR.
arrangement
devices special
37. the
of
the
heating Hurfaces,in
of the pan, and the circulation to
the
relation
use
or
of the of
in the
absence
to promote
of the order
boilingmass.
to
Sugar
Grain.
"
In
facilitate
and to familiarize the chemist descriptionof pan-boiling, with factory terms, a few expressions used by sugar-boilers will be the cane, those first
given.
beet, and
given: The concentrated juice is called "sMp'* or "meladura," is used the latter word is Spanish and by foreigners in The and other Cuba trated concenparts of Spanish-America. form of crystalsand molasses the ''massecuite," mass when boiled partly with sirup and partly with molasses, or
customary
"mixed When
a
in cane-work
massecuite," and
each
boilingis
from
called
portion of
is left
as
strike is removed
a
the pan
footing or nucleus upon which to boil another There "cut." a strike,the portion so left is termed is some confusion of the word in regard to the use "cut," as this Word for the massecuite removed use sugar-^boilers many
from the pan.
two
or
remainder
The
more
pirocess is termed
pans
are
Where
are
worked
side
often
connected
with
one
another
the
suitable another.
In
massecuite
to
called
"cut-over
a
modem
practice, when
it is said to be
reaches
pan
certain
of
is drawn
instead
in
on
sirup and
When
"boiled
in,"
been
or
"boiled
grain-sugar."
liquor in the certain density and is more
fs said or "weak"
to haVe
as
the
pan
or
"
has
concentrated with be
to
sugar,
' '
it
"
reached
the
"
proof.
proof may
or
strong
This
liquid is
the
of greater
as
less
density.
expression
connection
The
modified,
of
will
be
explained
in
process
the
a
of
pan
is
closed,
shows
vacuum
is started, and
20
when
the
tlie
gauge
vacuum
of 15 to
inches
of
mercury,
chargepan
valve
td
cover
is opened
and
sufficient Steam
sirup is drawn
into the
into the
coils ahd
the
coils.
is turned
tlie
BOILING
SUGAR
TO
GRAIN.
87
sirup is rapidlyconcentrated
used
or
depends
as
upon
low
in the pan. he
proof. The quantityof sinip the boiler wishes "to grain" high whether In making fine-grained sugar he will grain
to
high,
room
needs
many
crystals and
comparatively little
As coils
more
grained growth; on the contrary, in making coarsehe will grain low, and form few crystals. sugar of the upper the liquor boils down, the steam-valves
are
for their
or
and more successivelyclosed, anii as it becomes concentrated, the portions projected against the eyeglasses flow more and more and increases the slowly panman of decreases the quantity water denser injected into the conuntil the liquor boils at the desired teftiperature. this
At The
stage there
are
two
methods until
as
of
procedure:
(1)
concentration
is continued with
the
supersaturated
sugar,
is indicated
watet
sample
into
on
drawn
of
by a injection
the
condenser
increased
th^ cooling
and
the
steam-pressure
the
the
sugar
boilingmass, increasing degree of saturation,and forcing minute crystalsof These to form. ing accordmanipulations vary somewhat
the
vacuum-pan
to
the
quality of
second
the
sirup,
method general are as of graining is that usually employed in the United States. of the liquor is continued The concentration until crystals but of
sugar
are
in
(2) The
separate,
sufficient and of
and
when
the
there the
a
crystalshe
consider^
that of
temperature
pan
injectsmore
uniform
sugar
more
produces
since
all ol
the
crystals are
to
into
the. This
pan
from
time
time
the
water
evaporates.
to charging of the pan with sirup, and Judging just when skill and charge, requires much practice on the part of the
boiler
in
order
to
mass
secure
the
best
results.
If
is too
concentrated, with
rich in
sugar,
he
crystals too
and
must
fresh
formed -'false
be
remelted. formed
Th^se
at
a
termed
grain," and
where
stage
and are not removed, through carelessness of the sugar-boiler they impede or even prevent the curing of the sugar in
r
88
CRYSTALLIZATION OF THE SUGAR.
the the
False grain may be formed by charging centrifugals. massecuite with the too or sirup, by cooling freely pan
is rich in sugar and sirupsurrounding the crystals of such densitythat it is supersaturated at a lower temperature. of have been not if sufficient number crystals Also, a formed when grainingthe strike,there is great risk of the formation of false grain, after the crystals to have grown largesize. If the false grain is formed and not removed at this stage of the boiling, the sugar be purged of cannot False grain is gotten rid of by raising molasses. the temperature of the pan and drawing in additional sirup to melt the fme crystals. is evaporated, sirup is As already stated, as the water while the drawn into the
pan
from
time is
to
strike is
kept very free, t.e., of c""nparauntil the crystals low density, are large or the pan is tively about two-thirds filled. At this stage it is gradually boiled the end of the operation,thus dryer ioid dryer until near and impoverishing the molasses surrounding the crystals, is evaporated to an apparent degree the massecuite finally Brix of about 93, and is then discharged from the pan. should be as cold as possible The massecuite at this stage. of estimating There are various methods the proper moment the massecuite, i.e., for striking dischargingit from the pan. This is usually determined by withdrawing a sample with the and forming it into a conical heap upon the proof-stick with the finger. The consistencyof this massecuite, thumb rate of flattening, etc. are noted as shown by its appearance, in this way and a practiced man can by the sugar-boiler, limits when to drop the strike. judge within narrow must be observed after each During the boiling,care the mass to force sufficiently charge of sirup to concentrate the crystals the sugar to deposititself upon already present
finished.
,
The
massecuite
and
causes
not
a
to
waste
form
new
ones,
concentration Unnecessfiry
steam.
of time of
and
sirup,employed with with all, but not applicable is by means vacuum-pans, many After the formation of the grainthe charge* of a "set feed." valve is opened and so adjusted that the flow of sirup into the pan justcompensates for the evaporation. The opening
A
method
charging a
pan
with
BOILING
SUGAR
TO
GRAIN.
89
of the
valve
is
from
time in
to
time
as
the
tration concen-
varies, with
variations This
the
steam-pres""ure, the
of
very
density of the
the first method
of sugar,
method
and
the
massecuite. false
irregulargrain, with
that from In has
not
minute
from crystals,
a
grain
sugar
been
melted, results in
so as
low
yield of
the
the massecuite.
boiling a
sugar
massecuite from
at
to
obtain of
maximum
yield of
moderate
should be formed
and
very
graining,and
false grain at regular size. Of course, The formation be avoided. stage of the operation must any of too few crystalsresults in rich molasses, since there is not sufficient increases
to take crystal-surface up
the of
sugar,
and
besides
the
risk of the
on a
formation small
false
grain. When
or
boiling a strike
a
very
nucleus
of massecuite of
a
on
small
grain or
in
partially
exhausted The
temperature
to
maintained
the
massecuite
whether,
sugar,
soft,white
from
or
raw.
American in
somewhat
The As hard with Java will be
sugars
no
that
of
Java
respect
temperatures.
in the boiled
chapter
at 180"
on
inversion.
in the
as
Similar
customary
Hard
white-sugar factories
of Louisiana.
stated,are boiled at high temperatures, but also be produced at moderate they may temperatures from should be sirups of low densities. High-test raw sugars
sugars,
grained
at
temperatures
approximating
160"
F., and
the
the
should be continued high temperature well developed. The temperature may latter part of the of the molasses
are
until be
grain is
in the
lowered of the
strike to promote
reduction
purity
to
that surrounding the crystals. Massecuites either in motion be further crystallized (crystallizer
or as a
massecuite) temperature
In
at
rest
in tanks
should
be
boiled
at
as
low
possible.
very
making
soft sugar,
after
the temperagraining,
90
CRYSTALLIZATION
OP
THE
SUGAR.
low boilingmassecuite should be maintained as possible. Low-pressure pans, having large as i.e., pans of below 10 lbs. pressure, steam heating-surfaceand utilizing for soft-sugars. usually preferred are of Sugar-boiling. Methods Pan-room 38. tions. Definiture
of the
"
"
Raw
sugar
manufacturers
often
designate their
as
vacuum-pans
or
and by the letters "A," "B" "C," number them, to distinguishthe grade
not
in
cuite masse-
fineries, re-
of
and
the pans
themselves.
same
pan
is
usuallyalways
a
grade
a
of sugar
in
refinery on
to
certain mixer in
a
and
set of centrifugals,
usuallytrue
factory.
by
n"Un"3
rather
than
numbers.
Formerly
strikes
were
when
only
cuite masse-
were "straight-sugars"
boiled, the
"third." pure The
numbered
"first,""second"
was
and
first strike of
cane-sirup,the second
second in molasses.
with
first
third be
with
At
present
three
pahs
some
boiled
in
part with
nomenclature. of
molasses, hence
When
confusion
are
the
massecuites
boiled
with
return
prefers the following designation for each: containing only sirup or sirup and
molasses. This is therefore
a
cuite, masse-
very
little first
high coefficient of purity. (2) Mixed massecuite, containing a footing of and a large proportion of first massecuite from first pan a This is of medium molasses. purity, approximately 75** to massecuites will produce the same 80**. The first and mixed (3) Second or crystallizer massecuite. grade of raw sugar. is of low purity,usually of 60" and upward. This massecuite
of
massecuite
In many
case
factories but
of
two
massecuites
are
boiled,in
"mixed"
or
which
that
the
second
boiling is termed
in this method
ond." ''secto
first massecuite
is reduced
purity with first molasses. the methods of pan-boiling Utilizingthese definitions, in raw-sugar with rich tropicalcane worl^ will be applicable methods described. These are rapidly extending in Cuba
and possibly elsewhere. The
of boiling-back molasses
"has been
practiced ih Louisi*
92
CRYSTALLIZATION
OF
THE
SUGAR.
and
of
should
produce
grade of
sugar
and
purities. The second or This after remaining three or four days in the crystallizers. massecuite be sold as seconds, or yields a sugar that may be converted grain" sugar it may preferably,since it is a into sugar equal to the firsts by double purging. noted that in boihng-in molasses this should It should.be be accomplidied after no more sirup is required by the strike. be free of sugar-crystals and should be The molasses must
'*
warmer
than
in the pan.
pan
"
It should
be reduced
to
density of about
Boiled
Brix, at
Islands formed
to
temperature.
In Java
a
MassecuUes
with
""Seed." and of
method
practiced
largelyin the
upon
a
Hawaiian
magma
footing of
A
sirup. Grain
called ^^seed."
upon
which
sugar
build
popularly
be made good grain and test may in this way, and without the factory remelting of string-sugar produce a singlegrade of product. may The writer has recently introduced a slightly different of
method
in the
of
source
boilingwith seed
of the seed.
in Cuba.
The
difference
is
only
grain-sugarobtained from the second or crystallizer strikes is mingled with first molasses to is used preferablyas a footing in This magma form a magma. startingmixed strikes which are finished with first molasses,
The but it may stored in without also be
a
used
in first massecuites.
The
magma
is
is
massecuite The
pan
another
a
pan.
following is
is boiled
convenient
pan
method:
The the
first
without
sirup
of
is boiled.
footing
first final.
massecuite
is
unwashed, is mingled with first molasses and in the as a mixed serves footing pan upon which to boil first molasses. Working with cane of very be necessary high purity, it may to mingle the crystallizer
sugar
crystallizer sugar,
with
second
molasses.
very
This
method
produces
any
single
grade of product of
desired test.
METHODS
OP
SUGAR-BOILING.
93
'
BoUing MolasaeS'Sugara. In
"
many
in of crystallization
in the vacuum-pan, the molasses is boiled to what " is variously termed string-proof," "smooth," " blank," etc. The fitted molasses with is first heated in
a
perforated steam-pipes instead of coils. This of melting such crystals of sugar heating is for the purpose have as passed through the sieves of the centrifugal may often for further machines, and purifying the molasses. Many
to
sugar-makers add lime to the molasses at this stage neutralize its acidity;others use caustic, and still others
of soda. if added
to
carbonate
The in
some
carbonate
of soda
neutralizes
up
the the is
acidity and
lime
sufficient
extent.
quantity breaks
Carbonate the molasses
of
salts,at least
in the
soda
ently, appar-
frequentlydrawn
soda
In
with
and
experience, with
to
advantage.
The
is.preferable to
lime.
boiling molasses
the
pan
into
and
boiled
the
proper
density.
of
a
The
determination drawn
matter to
a
of this
tests
sample
is The
a
finger and
thumb,
experience.
purity of the molasses and kind of containers in crystallizingthe used the sugar. from In this crystallization the at rest, as distinguished of crystallization in motion, the crystals modem process
of the
car
or
tank,
in
polarizationfrom
of
80"
to
the
quality pan-boiUng.
89"
the
molasses
and
the
displayedin
is
the
A suitable
densityfor
Brix.
the massecuite
mately approxi-
to
90*, apparent
from mixed
The
sugars
massecuite
are
not
"
molasses
sugars
in the
commercial from
rest.
acceptance'
massecuites Such
sugar
of
the
term.
to
"
Molasses
sugar
is obtained
boiled
has
a
stringtest
" "
"
and
at crystallized
crystaland is permeated with molasses. The mixed strikes are grain sugars, and when well boiled are equal
soft
to
first sugars
except in color.
94
CRYSTALLIZATION
OP
THE
SUGAR.
39.
Crystallizaiton in Motion.
in the
"
^This process
was
first
turers beet-industry. Cane-sugar manufacslow in abandoning string-sugarmethods, and were when the strikes were first introduced crystallizers were into them. boiled blank and run As the name implies, this consists essentiallyin keeping the crystals of a process massecuite in motion while completing the crystallisation. The best results are therefore obtained in pushing the cr3^8tal-
used
European
and oompracticablein the vacuum-pan pleting it in the crystallizer. * that A theory of the process with the writer's conforms is as follows: If the crystals of experience with cane-sugar
so
lization
far
as
is
brought intimately in contact with the sugar still in solution, this will deposit upon the crystalsalready present rather sugar reduction than form new sudden of ones, provided there is no
a
massecuite
be
and
be
temperature
is
to increase
the
supersaturation.
Manifestly it
device that will move each impossible to produce a stirring crystal independently, in the heavy, viscous massecuite, to be brought into entirely new environment, so that it may in supersaturated with fresh portions of the sugar contact solution. of motion Further, there is little possiblefreedom for a crystalin a dense massecuite,since the film of molasses
separating it from
an
few
thousandths
of
crystal gradually takes on the in its own immediate neighborhood, reducing the density sugar and viscosityof the molasses surrounding it,and in its increase of size it approaches nearer fresh source of sugar. a Great long exist, since inequality of density cannot the
inch in thickness.
stronger solutions
near
by
must
mix
with
the weakened
tion solu-
by diffusion.
uniform
The
motion
lizer, crystala
in the massecuite.
fall
solution
resultingfrom
crystalsis
A
to
crystallizationcontinues.
the
crystal size
ceases
increase.
the
vis-
"
'"
Crystallizationof
sugar
in aftei-product
massecuites,"
H.
Classen
CRYSTALLIZATION
IN
MOTION.
95
supersaturated this point is reached, the massesolution of sugar. When if preferred with dilute cuite should be diluted with water or Diffusion is again possibleand the crystallization molasses. dilution must be repeated from time The again progresses. is preferableto molasses Water to time for the best results.
not
to
a
and
lack
of
as
diluent
since
it does
not
add
solids to the
massecuite.
remarks, it is evident
to
very
discharging it
with molasses the that
and crystallizer
be diluted
in the
vacuum-pan.
Dilution has
should
increased
no crystallization
longer progresses.
determined
in
practice this
condition massecuite
to
may
readilybe
in motion diffusion
while
by dilution of the massecuite rath r than by boilingto low density. method of boiling massecuites for crystallization in The and preferredby the writer is described in the motion three
promote
**
massecuite
There three other methods are methods," page 91. of operating,but they have not been entirely satisfactc ry he has in the author's experience,except the second, which
used
A
to
limited
extent
as
on
account
of
a
local condition:
(1)
into
gKainstrike
the pan; and
is boiled
is usual and
of about
part of it is discharged
90"
from
Brix
is drawn
the pan
into
ing. remaining by boilWhen the mixing is completed the strike is discharged is discharged crystallizer.(2) A strike of mixed massecuite into
a
the massecuite
of string-strike density that is flowing from higher temperature and moderate of molasses and string-sugar (3) A magma an adjacent pan. into the pan and heavy molasses is mixed with it is drawn
a
and crystallizer
mixed
with
as
of forming always great danger in these methods writer has used the second method in a false grain. The factory deficient in pan capacity with a fair degree of success. is difficulty in mixing the molasses with the massecuite Thwe
or
magma
Among
the
older
advantages
are a
of crystallizationin motion
over
methods,
saving of
labor
and
floor space,
96
CRYSTALLIZATION
OF
THE
SUGAR.
the production of grain-sugars and the ability cleanliness, the factory at the close of the manufacturing promptly to liquidate
season.
No
massecuite
need
be
carried forward
to
avoiding loss by fermentation. ^The apin Motion. Laboratory Control of Crystallization parent Brix and the purity coefficient of the massecuite should be determined to control the density of the massecuite and of molasses. the admixture A sample of the massecuite should be purged in the laboratory apparatus immediately after leaving the pan. The molasses this should be from tested for purity. The immediate molasses from a sample have of 60" purity in the Tropics should of masscuite a purity below 40**. A fall of at least 20" from massecuite to molasses further fall in purity to be expected. The may final molasses depends upon the condition of the cane, and will be less in the Tropics than in Louisiana. The Louisiana and therefore the initial purity of matures cane never the juice is never as high as in the Tropics. The total fall in purity in the Tropics is from 55" to 60" and in Louisiana A final apparent purity number of 25" may from 50" to 55". while the cane be expected early in the tropicalseason is
season,
"
the next
thus
immature.
Crystallizers.The
"
usual
are crystallizers
of three
stirrer. A water-jacket for control powerful spiral with the Bock of temperature was provided original httle used in cane-sugar These jacketsare now crystallizers. These are simply open tanks factories. (2) Open crystallizers. fitted with stirrers as in the of half-cylinder cross-section, These closed closed type. (3) Vacuum are crystallizers. vacuum-connections and provided with a crystallizers This is in fact crystallizer steam-jacket at the bottom. with forced circulation of the a slow-boiUng vacuum-pan fitted with massecuite. The
to the
through
in the pans
should pipe-lines
have
an
internal diameter
_i
SOLIDIFIED
MOLASSES.
97
14
the pans.
CrystallizerBare
firstand mixed
used
to
some
extent
an
for the
storage of
opportunity to purge them. the point of view of the crystallization, From it is to use at this stage to further excrystallizers haust unnecessary
the molasses.
40.
massecuites
pending
Solidified
this
to
Molasses."
So
far
as
the
ment ship-
British India
The
requires no
"
special
and
apparatus.
skimmed
blown-up
with
steam
simply evaporated to dryness in an operating with a very high vacuum. ordinary vacuum-pan The proof-sticksamples Serious frothing is Uable to occur. tested by cooling in water. The cooled sample should are
have
a
is then
the characteristics
mass,
described into
on
below.
The
dried
molasses,
while it is
molten hot
is
run
closelywoven
baskets
very
are
and
solidifies
cooling.
The
covered The
with
vacuum-pump
the pan from to partiallycool the shutting off the steam molasses. Cooling by the circulation of water through the coils is also practiced. Gases are produced by decomposition,
therefore
to break
the pump
should
not
be
the usual
vacuum.
The
as
commercial
follows:
(1) The
the
solid molasses
clean hard
(3) it shall be
too
indent
with
fingernail.
^
examined
solidified molasses
occurs
to
during the
and the
a
before
of
after
drying,
of His loss
basis
to
ash
content
originalmaterial, assuming it
were as
be
constant.
conclusions
of
follows:
(1) There
extent
is considerable
dry substance.
upon
(2) The
the
dependent
temperature.
98
CRYSTALLIZATION
OF
THE
SUGAR.
over
to
organichoh-sugar.
loss of
(4) It is possible
is due
to
extent
dry substance
position decom-
of both About
In
reducingHBugar and
organic
non-sugar.
(5)
equal parts of dextrose and levulose are decomposed. and levulose it is* view of the proportions of dextrose
to
levulose
takes
Fermentation/'
"
^Wh^
massecuites foam
may
are over
high temperatures
hours after
"
they often
The
and
run
foaming
froth
a
striking. This
"
pheanomenon
It
is is
termed
fermentation
years of
or we
fermentation.''
only in
of
recent
cause
that foam.
have
fairlydefinite knowledge
due the
to
the
the
It is not
that
is, to
^
bacterial
activity, but
that
fermentation, decomposition of
to
Kraisy
has
recently shown
that
results
e.g.,
the reaction
of the
acids,
the
cause
foaming.
temperature
Massecuites of about
(sugar-beet) foam
65" C.
suddenly when
reached. dioxide
phenomenon
by the
until
Herzf eld
of
in
alkalinitytests.
The usual method is to pour the
Lime
of
stopping foaming
upon
cane-sii^ar
factory
This
gas.
water
the
surface
of the massecuite.
escape
reduces Cane
viscosity and
that
of
the
massecuites
not
been
heated
as
above those
cause
156*^ F. do observed of
usually fpam.
md^ssecuites.
escape of
conditions
in
beet-sugar manufacture
cane
probably the
foaming
in
should crystallizer
gases
or
always
have
provision for
be uncovered
the
^Zeit.
Ver.
ZuckeriDd.,
64, 543.
100
PURGING
AND
CURING
THE
SUGAR.
is directed
room
gutter and
is returned
to the pan-
is not reboilingwith rich sirup. This arrangement of the account of the lagging behind satisfactory on very off, which in part mixes with heavy molasses first thrown The 'classificaticm is better wash. the accomplished by for
purging as described farther on. Each sugar-drier ugals. or usually manipulates two centrifpurger to place a man at each It is necessary large machine these to their full capacity in drying very free purgto work ing 24-inch A 40-inch driven centrifugal, by by sugars. belts and working with one operative to two machines, should
double
purge from 4000
to
4800
polarization sugar
skill of the
per
quantity varying hour, operative, massecuite and the with the which the quality of the facility be started and stopped. This capacity may centrifugal may of mechanical be increased by the use dischargers,or selfdischargingbaskets. that is lowered into The discharger is a plow arrangement
the basket and directed
the
against the
wall
of
sugar. cuts
The the
basket
sugar
is revolved and
down
valve. by the bottom pushes it out of the machine basket has a steep conical section at The S3lf-discharging have not and the bottom a or discharge-valve. may may The the discharge-valve has a deflector on type without
spinele
the while
or
shaft
In
to
toward
may
the be
wall of raised
basket. the
the
type,
the
valve
sugar
with a deflector centrifugalis running. The machine while running. When is charged with massecuite the has been purged and the centrifugalis stopped the
sugar
usually falls
form
out
of
it without
In the
the
trifugal cen-
other
used
only
with The
freelypurging
manufacture
sugar
of strong
sugar
grain.
demands
in special care in the centrifugal with large purging. The sugar is washed quantities of water, upward of six gallons being required A small quantity of ultramarine per charge in a 40-inch machine. is often added
to
of white
the
wash
water
to kill the
tinge
of the
sugar.
The
method
of
double
sugars
CENTRIFUGAL
WORK.
101
Two The
very
sets of
are centrifugals
necessary
for double
purging.
sugar
is
cut
down
smip
"
device
magma
with
is elevated to the second mixer and purging. The magma b purged in the second set of centrifugalswith thorough washing. Double two-fold It separates purging serves a purpose: the the dark, low-purity molasses of the first purging from This sirup is of the sirup of the second. rich, light-colored suitable color and richness to permit reboiling with canemixes the The mingling process sirup to make white sugar. crystalsthoroughly with the light-colored sirup. The friction
of
the
removal
of the
hering ad-
to
introduced into Cuba purging was by the writer in the pro* facilitate the handling of crystallizer-sugar of
one
The grade of sugar and final molasses. is purged without washing and the molasses crystallizer-sugar is discharged into a mingling it is final. The from sugar The and transferred to the mingler proper. screw-conveyor duction
conveyor-screw
is lubricated
with
diluted
to
about
to
78**
Brix, and
this molasses
in the
a
mingler
The
form
magma
simply
mixer
mixer.
for immediate
as a
purging
or
to
to be storage crystallizer
used
footing
"seed"
Raw
in
massecuites. boiling
are
sugars
in
Cuba,
without
usually packed in bags for shipment, and further drying than they receive in the
the
may
use
centrifugals.Their moisture may be reduced by superheated steam in the centrifugal. Raw sugars
granulators or driers such refineries (see page 120) provided they
be in clean dried
as are are
of also
used
in
test
the and
of
high
of drying is very liable to result crystal. This method cake in the packages. in a product that will harden or The usual Cuban bag holds from 325 to 330 lbs. of sugar 29 inches by 48 inches and centrifugalsugar and measures its tare White is
sugars
be
steam
dried in
in the the
granulator
or
with
superheated
centrifugal.The
dryer or crystal^
102
PXJRGING
AND
CXJKING
THE
SUGAR.
another. and
The
American
market
is accustomed
to
possibly prefers it. The gloss is preserved in drying with superheated steam and it is such sugars that
sugar
are
made
steam
in Java should
home
to
and about
East 200"
Indies C; in
a
markets.
The
separate
types of
conveyors
are
used
in
transfixing
sugar
not to the packing4"ins. Sugar should centrifugals fail directly into the package, since under from the centrifugal this condition it cannot be of uniform quality,and besides harden. Three in general use: are types of conveyors may
or
screw-conveyor.
This and
is
screw
or
spiral
with
revolves
in
trou^
the
carries the be
a
sugar
cross-section belt.
a
of
trough should
is often
a
parabola.
slats
(2) Endless
attached the
to
The
belt is of is
a
of
curved-steel
chain.
This
very
efficient
device,but has
hopper (3) Grassthat is
objectionable feature
conveyor.
leakage of
very
sugar.
This
used
design. As is is something of the conveyor implied by the name, the motion like that of a grasshopper. A trough is arranged to move slowly forward, carrying the sugar, and then pull backward
very very
generally in factories
quickly,leaving the
a
sugar.
Each
stroke
advances
are
the
sugar
certain distance.
easily
accessible for.cleaning. be cooled to atmospheric temperature Sugars should before packing them, oth^^isc they usually cake in the package. 43" Classification of Raw ^The basis of the Sugars. American is usually a centrifugal market 96*^. sugar polarizing
"
This
sugar
must sugar
be
grained in the
is of
The
responding cor-
in Java
higher
tedt
is there called
''
* *
muscovado,
market
may
''
and
in the American
market
upon
Javas.
Under
certain based
conditions 95"
or
the
of
which
next
be
instead
96".
was
The
the
molasses
sugar
seconds.
This
now
sugar
formerly always a sugar low-testing grain-sugars are is that made by open-air evaporation
at rest.
in coolers crystallization
The
molaases
LOW-GRADE
SUGARS
INTO
HIGH
GRADES.
103
b removed
bulk
of the
raw
sugar
product of the Tropics is of the 96** grade. States Raw entering the United were sugars classified according to the Dutch color standard.
formerly
Certain
The countries, notably Japan, still retain this standard. Dutch Standard is a series of sugars ranging in color from a
very
dark
brown, numbered
25. These
are
7, to
an are
almost
pure
white
numbered Holland.
square sugar 44.
samples
prepared
sugar size.
They
bottles
supplied to
uniform No. of
the
trade
of the
glass and
Tropical 96**
The cation classifi-
usually fallsbelow
Classification
of the sugars
122.
16 of this standard.
White
Sugars."
given
order
n:ust 45.
on
page
Plantation
to
White
meet
Granulated.
Java
white
sugars
in
the
market No.
Indies
grade above
Conversion
"
25 Dutch of
Low-grade
of
Sugars
a
into
High
sugar
The
method
making
sugars
single grade of
is described
elsewhere
in
chapter. Low-testing grain-sugarsand string-sugarare ing frequentlyremelted and reboiled to higher grades. Remeltwith is unnecessary be grain-sugars,since they may and be repurged to sugar of high mingled with molasses
be
used
to
"
seed
"
pan
be
remelted in
a
in
juice or
water
for
reboiling. Remelting
results
being reboiled several times The remelting with the accompanying decomposition losses. introduce bacterial organisms into the of string-sugarmay
sugar may
cause
part of the
products that
46.
serious deterioration of
in storage. of
Deterioration
Sugars.
Warehousing
Raw
Sugar.
"
^The
of losses of much
through
study.^
with avoidance storage of raw sugar fall in its polarizationhas been a subject
Jhe
size and
hardness the
of the
the crystals,
process,
residual sirup on
See R.
also
"
The
Deterioration
of
Sugars
on
Storage,"
Ass'n.
No6l
!
Deerr
and
S. Norris, Bui.
Piantera'
104
PURGING
AND
CURING
THE
SUGAR.
house
is also
without possiblethat washing the sugars in the centrifugals, following this with thorough drying in the machines, has an adverse film effect in storage
on on
account
of the
^
dilution
of the
observed that crystal..Claassen the film of molasses when surrounding the crystalsis supersaturated the microorganisms cannot and that the develop has good keeping qualities. Deterioration is generally sugs^ beUeved and to be usually due to bacteria by investigators
of molasses
the
yeasts.
for composed of large crystalspresents less area moisture absorption than one made up of small crystals. A hard crystalwill have Uttle molasses adhering to it or penetrating diluted with it. Molasses is hygroscopic and when affords an excellent medium for the activity of bacteria water A
sugar
and
yeasts.
large and
thus be seen that the combination It may of a hard crystalis favorable to good storage qualities. of the
eliminate factory and utensils cannot reduce their activity. Further, there are bacteria,but can fewer bacteria and yeasts in a'clean than in an untidy factory. CleanUness is very essential. in the centrifugalwork The wash-water should be pure and the utensils for handling it should be kept in good sanitary condition.
have influence upon the an packing conditions may keeping quaUties. If a sugar is packed while too hot, it will condition necessary in the package and the moisture sweat to bacterial activityis thus supplied. The writer has noted a fall of several degrees in the polarization of standard lated granuwhile that hbt. quite was undoubtedly packed sugar in very It is not usually a simple matter large raw-sugar factories to provide coohng arrangements. The That influence
Cleanliness
the moisture
upon
content
the
keeping
will
must
marked
of
ion opinfact
of many that in
very
observers.
It is
quite
its be
well-known
dry
sugar
usually hold
also
polarization' even
under
long storage.
The
It
stored
sanitary
is not
that
conditions. well
permissibleupper
very
limit of moisture
observed generally
^Beet
Sugar
Manufacture
and
Refining, L. S. Ware,
II, 343.
WAREHOUSING
OF
RAW
SUGAR.
105
polarizing
of
less
than when in
97^
and
containing
suffer without
even
less
very
than
warehoused
a
little
deterioration.
to
dry
sugars
place,
may
exposure
damp
currents
air, such
of moisture. formula
gain
in
ization polar-
through
The
application Australia,
the
of in
the
Colonial
Sugar
a
pany, Comsugar
great
value its
judging
whether
may
be
expected
moisture
conserve
polarization: polarization)
not to
=
Per In in
cent
in
sugar
-4-
(100"
may
"0.333.
other
words,
the less be
that
of
sugar
suffer its
deterioration
storage,
be should of has
its
moisture
non-polarization
that this
0.333.
Experience
smaller for
indicates
sugars.
Cuban
an
polarization
not
a
is
a
not
always
of
sucrose.
that
may sugar
suffered
one
loss of in
a
be
a
'
offset
by
greater
moisture,
the
thus
giving
polarization
of the The
to
higher
might
than
cause
original
rise
test.
Decomposition
levulose full
small
a
specification
It is certain
of
suitable warehouse
as
is be
difficult
make. There
that
of
the
large and
it should
dry.
be
is difference
opinion during
should
whether
or
almost
hermetically
The
sealed
storage
open
for be
free
ventilation.
on
warehouse
account of
undoubtedly
of moisture The the
closed
on
damp
days
with that when
on
the
deposition
the
si^ar
the it
reduced is the
night
safer
temperature.
to
writer
believes
plan
close
warehouse
tightly
practicable.
6
Approximately
cubic
feet of
capacity
square
should feet of
be floor-
provided
Bpace.
per
325-lb.
bag
sugar
SUGAR
REFINING
"
47. in
Introductory.
"
The
practice. The working theory,but very complex the handling of the sweetup of the lower-grade materials, mous waters and the control of the char filtration involve an enoramount
process in actual
of
is refining
simple
of which
cannot
be
The
raw
narrow
"margin"
sugars
or
the the
prices of
and
refined
has
concentrar
faciHties and
shipping industryinto largeunits. The matter the increasing number of fancy grades of refined sugar have also helped in bringing about this concentration. States all of the refined sugar used in the United Practically in situated the is now cipal prinproduced in a few largerefineries
tion of the
of
seaports.
48.
Definitions. the
"
Refineries
pure
are
of two
classes:
sugar
producing only
modifications
sugar
white
granulated
and
those
which and
manufacture
both
granulated
purity. chapter as ''hardrefineries respectively. It must be sugar" and "soft-sugar" that the in borne soft-sugarrefinery also mind, however, The two hard types of refineries use produces sugars. however, the same essentially process, the soft-sugarrefineries, employing all expedients which will give fine color to their lower-grade liquors. to refer lo a sugar The term "liquor" is used in refining solution from which no sugar has been removed by crystallization. solution which from has "Sirup" refers to a sugar been is A "sweet-water" a already crystallized. wash-water
and
yellow sugars
of lower
These
By
George
The
P.
Meade,
in the
Superintendent
here
of
the
Cardenas
to sugar
Refinery,
refining
*
Cuba.
as
methods
described American
apply especially
it is conducted
refineries.
106
l08
SUQAR
RBFININa.
The
raw
sugars
arrive at the
refineryin various
300 to* 330
kinds lbs.
of each
packages.
are
Jute-bags
from the
are
containing
West Indies.
received
Hawaiian
and
Central
American
packed in smaller jute-bags. Java are packed in palm-leaf ba^ets. Occasionally barrels sugars and used and for musoovadoes concretehogsheads are Each is weighed and package of sugar sampled sugars. before it is dumped.
sugars
into bucket-elevators and is dumped carried to the minglers. Some of the larger refineries have These recently installed storage-bins for raw are sugars. the minglers. The packages of sugar are hoisted p laced above directlyfrom the ship and after weighing and sampling are
raw
The
sugar
is
emptied into the bins. Sufficient sugar is dumped durirg the day to supply the refinery for the twenty-four hours period. The sugar is fed continuously by SCToll-oonveyors the bins to the minglers. This method from of storage materially reduces the cost of handling the raw sugars. with hot water The for the jute-bags are washed empty of the adhering sugar, dried and sold. The wash or recovery
"sweet-water" is mixed
to
a
with
similar
enters
solutions
and
is
evaporated
The
sirup and
the
then
burned
furnaces.
Hogsheads
steamed
and the
sold. Raw The Crystals. enters sugar simply strong scroll-conveyors pro"
Washing
the
it is
intimately mixed
with
"mash." sirup of 65-70" Brix to form a cold magma or is immediately purged in centa'ifugal This magma machines
a
of the
sugar
type used
is washed
in raw-sugar
manufacture.
The
resulting
it with
centrifugalsby graying a The measured quantity of water. purging and washing free and yield a the crystalsof the coating of adhering molasses 98.5 to 99 coefficient of purity. of from light-cblored sugar
This
a
in the
process
separates the
raw
material
into two
parts,
one
sugar
high purity and the other a sirup of comparatively low purity. This separation facilitates the manufacture and of permits the simultaneous refining Several
of very
of
raw
kinds
sugar,
e.gr., cane-
and
beet-sugar.
DEFECATION.
10^
The
''washed
water
one-half its
mixing-arms and called a "melter.'' In certain refineries, of the higher some used in melting, but the better grades of sweetr-waters are The melted practice is to use clean hot water. sugar-liquor is pumped to the defecators.
tank
weight of
provided with
''raw-sugar washings/' purged from the mash, have coefficient of purity of approximately 80" and constitute
14 to 18 per cent
The
from
melted. The weight of raws amount of raw-sugar washings will be greater as the test of the melt is lower, and for sugars having a small or soft grain. A part of the undiluted washings is used to make the with mash and is diluted the remainder succeeding raws with
In water
or
of the
dark reduce
sweet-waters
and
is sent
to the defecators.
order
too
to
sugar
losses
through material
being
on
long, it is usual to start the mash with fresh water in twenty-four hours, all the washings on hand at that once time being pumped to the defecators.
When
very
hand
small, soft-grainedlow-grade
and
sugars,
such
as
to handled, it is customary them melt directly without resulting lowwashing. The the as grade Uquor is defecated and treated exactly the same washings.
muscovadoes
concretes,
are
''blow-ups'* consist of iron tanks, usually of 3000 gallons capacity, fitted with perforated coils through which exhaust or low-pressure
51.
"
Defecation.
The
defecators
or
steam
may
be
blown
into
the
liquor. The
to
bottom
of the
blow-up
A for
is
usuallysUghtly conical
of defecants have
facilitate
drainage and
cleaning.
great number
been
experimented with
Blood blood albumen was or formerly refinery work. but its use has been entirely used as a coagulant and clarifier, The defecatingmaterials commonly discontinued. employed
are
phosphoric acid. The phosphoric acid be in the form of monocalcic phosphate, phosphoric-acid may paste or a clear phosphoric acid. The monocalcic in the refinery by the phosphate is made bone-dust. action of commercial hydrochloric acid upon
milk of lime and This
sent
from The
10
to
12 per
black
paste
110
SUGAR
REFINING.
co"taind
hence acid black found
are
chlorides and
the
these
are
not
absorbed
by the char,
increase
paste may
dust with
quantity of residual sirup. Phosphoric be made in the refineryby treating bonesulphuric acid. Pastes of this type may be
under various
content
in the market to
commercial of
names.
They
sulphates which will be retained by the char in the filters, phate increasing the sullargely of the char. The clear phosphoric acid is content made dust with sulphuric acid and by treating bone-black the solids in wooden-frame then filtering out filter-presses. The soluble sulphates are reduced to a minimum by diluting the phosphoric-acid solution to 15** Brix. The clear phosphoric troublesome than the to make acid,while a Uttle more
apt
a
have
high
other
two
most
satisfactoryof liquors.
Brix. The
20"
phosphoric acid
alkaline
a
is first added
lime
to
faint
reaction
are
made,
th^
to amount
prevent
of
phosphoric acid used is determined by the class of sugar melted, defecating material. low-grade liquors requiring in general more
A
use
formation
of dark-colored
refineryhandling
1000
sugars
of 95" from
for
average to 600
test
will
about
lbs. of lime
and
500
lbs. of
available
of
raw
phosphoric acid
sugar
(P2O6)
each of
million the
pounds
melted.
After
defecants,
steam
blow-up temperature of the time liquor is brought to 180" F.* At the same is added to the liquor. The water washed-sugar liquor is diluted to 54" Brix and the raw washings to 60" Brix, the being hydrometer.
The lime
is turned
into the
the
densities
as
determined
in
the
hot
liquor with
organic acids present in the raw and the excess combines with the phosphoric acid sugar tricalcic phosphate. form The to heating and defecants the precipitation of the greater part of the gums, cause
neutralizes the
^ The
Fahrenheit
scale
is used
in all American
refineries
and
is therefore
Used
throughoat
this chapter.
BAG
FILTRATION.
Ill
albumins
and
pectins. The
entrains the
or
whole with
forms
heavy, flocculent
terials ma-
precipitatewhich
derived The defecated
it the
finelysuspended
and
from
raw
sugar,
liquor
over
washings
to
liquorsmay
be washed
distributed
filters which
allowing sugar-liquors,
high-grade liquorhas been shut off. Filtration. ^The American 5!3. Bag refineries use the Taylor type of filter. This filterconsists of a cast-iron casing box, the top of which is perforated at intervals with holes, or
"
each
having
outside
6 inches
nipple fitted into it from which is suspended Each element. bag is made up of an a filter-bag or sheath of looselywoven cord, about 6J feet long and
a
short
in
diameter, and
an
inside
which
is 6 feet
The
inside
bag
bronze
nipples in the holes in the top of the is tied into the mouth of each bag. filter, The defecated Uquor is run which to the top of the filter, on is surrounded by a shallow* curbing, and flows down through the bags, the precipitate The filtered washedbeing retained.
to the sugar matter
be screwed
Uquor is of a Ught-brown color,quite free of suspended filtered raw-washings are also clear or turbidity. The
darker the color. After mud from fifteen
to
but
of much
use
twenty
very
hours' slow.
bags fillwith
and
filtration becomes
now
The
liquorgoing on
to the filter is
the
liquor remaining in the bags is sucked out by a vacuum-pipe, The filter-bags is allowed flushed once to drain out. or are
or
twice
with
thin
alkaline is further
sweet-water
from in the
the
as
filter-
the mud
washed
bags,
they
into
three to
five times
the
bags
are
taken
remove
out
washed
in
series of tubs
to
all the
sent to the evaporator for conare bag-filtersweet-waters centration. The the mud and water from mud-water, i.e., The the tubs, is limed, diluted and filter-pressed. press-
cake
is discarded
or
and
the presa-
112
SUGAR
REFINING.
filtersas mentioned partly in flushing is evaporated to a sirup. above, and the remainder
is used water, filtrate,
53.
Char
utmost
Filtration.
"
^The char
or
bone-black
filters are
of
and importance in refining. The economy of the refining depend upon careful control efficiency process the close attention
on
and
to detail at
this station.
The
filtration
according to a definite schedule,each step in the The entire of thne. operation being allotted a given amount filtration to the beginning operation, from the beginning of one
is carried of the next, is termed the
to cycle will take from forty-eight the speed at which the rebumed upon
"cycle" of the filter. The ing seventy-two hours, dependchar is drawn from
systems
of
"set" the
a
"battery" and
systems.
In
set-
unit, all the filters in the group In the continuous time. at the same
goes
group
of work
system,
each
filter
through its cycle independently, a step ahead of the filter filled inunediately after it. The set-system is used by it lends itself more easily to soft-sugar refineries because the use of doubletheir pan-boiling system and also simplifies continuous The and requires a system triple-filtration. given melt, so it is generally used in the hard-sugar refineries. The handling the same. filter in the two systems is essentially of any one conical The filters are cast-iron vertical cylindrical cisterns,
much smaller char-filter installation for
a
at
and
bottom, and usually about 10 feet in diameter door feet deep. The top is closed by a movable
filter-head.
serve
the
Two
manholes of the
at
the
sides
near
bottom char
for the
on
a
removal
exhaust^ with
a a
black.
coarse-
rests
perforatedplate
covered with
cotton
blanket, and
this in turn
blanket
of
finer weave, to prevent the char-dust being carried out with the filtered liquor. The inlet-pipeis at the side of the close to the top, and the outlet ^ at the bottom, below filter, is carried up in a the perforated plate. The outlet-pipe
gooseneck
the top. The
on
the outside
few
feet of
material filtering
is animal
charcoal
or
bone-black.
CHAR
FILTRATION.
.
113
This
is the
by the destructive
"char." usually called "black" or color from the sugar Primarily, it removes solutions, but, as will be shown and later,organic inorganic impurities are removed melted
as
distillation of bones.
well.
The
ratio
of bone-black
used
to
sugar
but the best widely for different refineries, burned for practice requires at least 1 lb. of bone-black
melted. pound of raw-sugar The following are the various steps in the cycle of operations^ considering any one filter: Fillingthe filter with char; tion covering the char with liquor; running the liquoror the filtraeach
proper;
varies
out
of the
char
with
hot
water;
and
^The time of
may
the
the char
the
cam
kilns.
The
is controlled
by
means
arrangement
retorts.
The
operating small doors at the bottom is that at which fastest possible draw
can
of
the
proper
The tion distribujust be maintained. of the bone-black in the filter is of primary importance. If the dust and largergrains of char are not uted evenly distribthe liquor will flow through the throughout the filter, culties difficoarser particles, forming channels and causing many distribution during the washing-off period. Even be obtained in many
to
secure
may
ways
and
there
are
patented
may
designed
this result.
means
The
be
of
funnel
slightly
by hand or An effective method in of filling continuously by a motor. the char is to deliver it into the filter promiscuously and
at
being turned
intervals
have
man
enter
the
cistern from
a
time
to
time the
a
and
tribute dis-
the
material
with
shovel.
After
up
received
middle.
sufficient
into
cone
Liquor. Air-pockets in be avoided. the char must To prevent these, the liquor is deliveried slowly at the base of the cone of char, with the head down of the filter off. The Uquor runs the sides of the filter until it reaches the blanket, then flows across the whole
"
**
width
of the
filter at
the
bottom
and
114
SUGAR
REFINING.
out
through the
covering.
the
cone
of
char, which
the
When
the
liquor begins
is closed The head and is
flow
from
run on
the in the
liquor is
now
put
it under into liquor is turned pressure (15-25 feet head). The covering usually requiresabout four
hours. Considerable
on
heat
is
generated when
With the char
hot
at
to well-burned to
char. the
temperature
of
liquor at 165", the outflow during the first few hours of running will normally have a temperature tions, these condiIf covering is stopped under of 185" to 190". if filtration is suspended during the early stages, or rise to such a point that the the temperature in the filter may
140" 160" and
The the
char
should
be
cooled
to
at
and every precaution filters, should be observed to the flow of liquor to avoid interruptions during the covering period and until the temperature of the outflowing liquor is practicallythat of the liquor entering 150" before it enters the filter. The FiUration,
"
The
the
bag-
purity) is run
or
the filter at
rate
160" 150
longer
at
of about
sirups from granby dark-colored ulated this in turn strikes (90" purity) and by low-grade bag-filtered raw-sugar sugar-liquors, washings, sirup from other low-grade material which remelt strikes or any it is successive advantageous to filter. Each grade is of lower purity and in general the speed of flow is reduced and the
hoiur. This is followed
temperature
the filtration. In the
raised
with
each
reduction
one
of
purity.
a
Each in
without
break
low-purity liquors of
all the liquors which essential, not used are to filtered. The produce granulated sugar are double or triple lower-grade liquorsfrom one set of char-filters will follow the washed-sugar liquor on a succeeding set and the darker runnings from this set will in turn be carried on the third set. fine color The
not
second
and
third
re-filtration
removes
color, but
does
materiallyraise the
purity of the
liquors.
116
SUGAR
REFINING.
and
in
from char
the kilns
are
drawn.
the wet
the surface
20 per
cent
leaves them
about
3 per
cent.
The
kilns consists of
furnace of
fired at both
ends and
flanked the
triplerows
passes. 3 inches
pipe-retortsthrough which
are or
The
retorts
of cast
3
are
iron, of oval by
to
12 feet
inches heated
12
a
inches
dull red
to
during the revivification. The rebuming of the black decomposes oxides"and carbonizes the organic matter
failed
to
remove.
some
which in
This
carbon
remains
of the
such as is black, and since it has no decolorizing power possessed by the constituent carbon, it merely clogs the of the char and decreases its filtering value proporpores tionately. The Weinrich decarbonizer, designed to remove this added carbon, is a revolving drum, slightlyinclined to with a carefully the horizontal, regulated fire under it. The the char passes as vegetable carbon is burned away through the drum, thus increasing the porosity and prolonging the life of the bone-black.
dropped from the retorts of the kilri, through coohng-pipes, upon belt-conveyors,and is carried by these
and elevators
on
The
char
is
to the filters.
cooled
through
screened is
If necessary the char is further filters by passing it over pipes The bone-black before is it
the finer
and particles
the dust
time
to
compensate
for
the
loss in
in
is shown
making
phosphoric acid
and
defecation
The
Composition of Bone-black
new
by Use,
"
Analyses of
of
bone-black after
manufacture of
use,
are
and here
the
same
black
given:
CHAR
FILTRATION.
117
New
Black.
After months'
six
use.
9.61
10.80
silica
. . . .
.67 .55
.24
sulphate. sulphide.
.
.
carbonate
Undetermined.
.
.
100
Weight Weight
mesh
per per
cubic
43.8 48.5
. .
lbs.
54.5 59.1
lbs-
Percentage
between
16
and
30
sieves
84.8
Bone-black
always contains some nitrogen, which is apparently The essential to its decolorizing properties. r61e
not
this black
must
been
determined.
New
considerable since
amount
of ammonia
which salts,
a
removed,
must
they would
have
detrimental
reason,
use
efifect upon
new
char
throughly washed
before
of the steadily because fication. deposition of vegetable carbon in the pores during the reviviThe calcium sulphate increases by the removal of The sulphide sulphates from the liquors and the water. The tion sulphates increase,due to the reducof the latter by the organic matter during the burning. calcium carbonate The drops sharply during the first few washings and burnings and finallytends to reach a balance
tends
to increase
as
the
around
5 per
cent.
The
iron increases
impurities the calcium sulphide and Appreciable quantities of these two constituents will give a greenish color to the filtered liquorsand a gray cast
to
the sugars
boiled from
them.
bone-black
may
become
118
SUGAR
REFINING.
"
unfit for
cent. constant content
use
if the calcium
0.4 per
Thorough
addition from
washing
of
new
becoming abnormal.
on
"
Bone-black not Sugar Solviions. but also absorbs color from the sugar solutions, only removes organic and inorganic impurities. The black is selective in its action, certain classes of material being retained by it Solutions containing color due more strongly than others. Gums not easily decolorized. to overheating (caramel) are Action
of Bone-black
strongly held by the char and no amount them. of washing will completely remove Of the salts, the carbonates, sulphates and phosphates are readily absorbed,
and albumen
are
while
extent.
nitrates
or
are
not
absorbed
to any to
a
great
much
Invert-sugar
than
water.
"glucose'' is absorbed
but is
greater extent
with the hot
sucrose,
largely washed
out
again
Consequently the glucose ratio of the filtered liquors is lower than that of the unfiltered, while the ratio of the diluted runnings and sweet-waters is very much combined onflow higher. The compared with the combined filtrate shows This practicallya glucose balance.
'
presupposes
correct
control
and
well-burned
char.
With
acid-liquorsor
inversion In from
may
burned insufficiently
occur
actual 80 to 85
of of
matter
"ash," and
from
50
to
of the combined organic non-sugars onflowing liquors. 54. Crystallization of the Sugar. Classification of the Ldquors. The liquors are classified at the filter outlet-pipes according to their purity and color and are distributed to
"
"
storage-tanks
system
of
near
the
vacuum-pans.
In
the
continuous
in which filters are at the same two no filtration, phase of their cycles,all grades of Uquors are flowing at the time. The classified about follows: as same liquors are First liquor: Filtered washed-sugar liquor, "water white" and of 99" to 99.5" purity; second liquor:Filtered granulatedsirups,off-white or slightly yellow and of 90 to 93" purity; third liquor: Filtered or double-filtered washings or lowgrade meltings,golden yellow and of 84" to 87" purity;fourth
CRYSTALLIZATION
OF
THE
SUGAR.
119
to make
granulated
sugar
Where filters of
same a
the "set"
set
are
of filtration is in use, all the the same kind of liquorat the delivering
system
fication. necessityfor a rigidclassiThe distribution on the pan-floor is made to suit the needs of the boiling-system. The vacuum-pans used in refining do Boiling to Grain. not differ from those of the raw-sugar factory. The general in the two branches of the manipulationsis the same principle 1 but from the nature of the product, greater of the industry, be exercised in the refinery. This is due to the must care of boiling necessity as regards sugars to certain specifications hardness and of the The size the crystals. factory raw-sugar uniform aims make of size to and hardness a only usually sugars and other of grain. In boiling hard granulated sugars, is maintained a high pan-temperature (180"), while for which small low soft sugars, in a grain is desired, spongy temperatures (120"-130") prevail. hard sugars only are to be made, a fixed system of When boilingmay be adhered to. The first hquor is boiled for the fancy grades, cubes, cut loaf, confectioners' sugars, etc. The sirupspurged from these strikes are boiled back with more liquorto make the ordinary granulated. The boilinguntil the sirups,usually of about is continued back 90" color that they are no longer suitof such able purity, are returned to the for reboiling. These sirups are now refiltered. The and are second liquor and the bone-black boiled to make third liquor are "oflf-granulated" sugar. "off-color" sugar which is disposed of by This is a slightly and slowlymixing it with the better grade of grangradually ulated time
"
and
there is not
the
strikes. strikes are boiled with sirupsfrom the off-granulated fourth liquorfor "high remelt" strikes of 75" to 80" purity. to a high test (98" of these strikes are washed The sugars with the washed raw purity)and are melted directly sugar. strikes boiled back these from The are on a sirups footing strikes of about 67" purity. These of fourth liquorto make The
See
page
factory.
I.J
120
SUGAR
REFINING.
where they are kept discharged into crystallizers in motion during two to three days. They are then purged and yield a sugar of from 85** without the use of wash-water be mixed with high-testraws to 90" purity. This may sugar
magmas
are
be them, or, preferably it may and be submitted directlywith other low-grade raws already described. processes The sirups purged from these low-grade remelt
and
washed
with
melted
to the
strikes
syrup" of the refiners. The procedure in a soft-sugar refineryin boiling the high the same that already as Hquors to granulated sugar is much described. The soft sugars are graded according to color, white to a deep brown from almost an pure sugar. varying The lower grades of liquorsfrom a set of char-filters are boiled
form
the residual
sirup or
"barrel
into
purity, which planned to yield sugars of the desired colors. The sirups are either boiled back directlyor are from soft-sugar strikes are the needs require. The varying demand first char-filtered, as for the different grades necessarilyprecludes the possibility to boil of a fixed boiling-system. It is frequently necessary for "remelt," as in the hard-sugar houses. At times sugars be so large that but a very the output of soft sugars may barrelsmall percentage of the impurities is turned out as
a
series of strikes of
successively lower
sirup.
55.
Drying
and
Finishing
the such
very
the
Product.
"
The
tion separa-
of the
from crystals
centrifugalmachines
The
to
is effected factories
by
.
{42)
white
remove
sugars
are
in the machine
con*
all
veyed
The
for
one
from
adhering
the
granulators.
bulk of the white
drying. The
another, hence
The and
20
is sent
its
an
name.
granulator is
feet
iron drum
feet in
inclined to the horizontal long, slightly toward the A discharge end, and revolving on trunnions. shelves attached series of narrow to the inside of the drum, to lift the sugar and let it fall through longitudinally, serves heated air as the drum The air is heated either by revolves.
diameter
DRYING
AND
FINISHING
THE
PRODUCT,
121
means
of
steam-drum
or
of the
granulator
end of
by
large group
The air
an
the
dischai^
pipes
fan and also of
a
drum.
is drawn exhaust
over
the
through
removes
granulator by sugar-dust.
the usual
are
fan.
The
The
illustration American
(Fig. 17) is
in
Hersey
Two above lower
granulator,
type.
granulator-dnims
the other. with
a
usually operated
is fitted with
drum.
a
series,one
and the
The
upper
steam
heater
central
The
sugar
leaves
very
the little
upper-drum
steam
partly dried
t"
and
quite
the
hot,
hence
is required
sugar
complete
the
section.
The
should
leave
110". for
lower
comparatively
necessary to
cool,
make
It is sometimes
sugar.
cooling the
If sugar
is packed
Fia.
17.
while
hot it is very
the
to
liable to cake
to
a
in the of
packages.
which the
The
sugar
falls from
granulator
the size of
set
screens remove
classify it lumps
and
according
coarser
the
crystals,
the
dust,
The
and
deliver
sugar the
products
requires.
into
the
packingand
rest
bins. other
screened
as
is
paciied
in barrels,
bags
such
upon
containere
n.arkct
Barrels
are
"shakers"
with
while
filling. Certain
refineries
equipped
ot
sugars
during
Automatic
small
used and
and
ing clos-
packages.
The
Cubes
loaf-sugars
are
packed
or
in cartons.
cubes
or
European
practice of wrapping
paper,
two
three
"dominoes"
in moisture-proof into
or
for restaurant
States.
are
introduced
of lumpproper
the
United
kinds
oi
loaf-sugars
a
by
mixing
the
grain with
heavy
sugar-
122
SUGAR
REFINING.
is variously treated, This magma sirup to form a magma. to form cubes ^by pressing,molding or in specialcentrifugals,
directlyor
closets. dried. sawed The
slabs
and
are
bars.
The
cubes
usually dried in hot ready for packing after they have been
are are
These
slabs and
bars
cut
or
sawed
to
form
cut
and
loaf-sugar. These are broken down in making crushed loafHsugar. Powdered ness or pulverized sugars of various degrees of finemade granulated in a mill and by grinding coarse are passing it through bolting-cloth. which Brilliant or candy "A" is a large grain sugar is barreled while moist,just as it leaves the centrifugal-machine. Confectioners' '^A'' is a smaller grain-sugar packed in the
same
way.
The
soft
sugars,
white
sugars
and
are
These
ing centrifugals. The soft sugars are classified accordto a series of arbitrary trade color-standards. Granulated forms now a large part of the output sugar ments. of a refineryand the total product of the smaller establishThis grade is classified according to the size of the as extra crystals coarse, coarse, fine and extra fine granulated. The ordinary commercial granulated is the fine grade. Fruit granulated is the finer screenings from fine-grained sugar. As
explained in an early chapter of this work, the size of the grain is determined in the pan-boiling. " Barrel ^The sirups purged from low56. Syrup."
"
has
been
grade remelt strikes form the residual sirup which is usually As rule the sirup is packed in barrels for the market. a
diluted Certain
to
55** Brix
and
reboiled
"smooth"
before
barreling.
refineries pay especial attention to this sirup and char-filter it to improve the color before reboiling.
sirup varies in composition through rather wide rived limits,depending on the class of sugar from which it is deand
as
This
upon
other
factors.
34
water
follows:
Polarization
6 per
per 22
cent; ash
16 per 57.
cent;
of
be typical analysis would cent; reducing sugars 22 per per cent; organic non-sugar A
cent.
Yield
Refined
Sugar.
in
"
The
yield of
terms
sugar
raw
in
refinery is
expressed
percentage
of the
124
SUGAR
REFINING.
and a sampled and analyzed, as in the case of raw sugars, weighted average analysisis calculated for the period. The barrel-sirup is sampled and measured by lots and the' density and polarization of each is determined. Weekly of made a analyses are complete composite sample and a weighted average analysis for the technical period is computed. At the end of every period usually the technical an periods include four weeks inventory of the material in process is made. All material containing sugar is measured and sampled. The density and purity of the samples determined. The pounds of solids are computed from the are
"
"
volume
per
of the
material
as
in cubic
feet and
cubic
foot,
indicated
by the
the
The solids less multiplied by the purity give the sucrose. the sucrose give the solid impurities. In this way the total and total impurities in the stock are solids,total sucrose ascertained. available To
compute
these
be assumed that all the granulated sugar, it may impurities will go to make sirup of the same composition as that produced during the period. Then:
Lbs. Per
cent
solid solid
impuritiesin stock
X 100
lbs. available
sirup in stock;
to
(1)
aa
loss
figure would
than the
not
be
as no
of
more now
the
refinery,
This
such,
to
a
number
determined.
refers The
are
refinery
having
and
exceptional
of
conditions. data
complications prohibitive.
It is not would This
not
expense
securing
closer of
accurate scientifically
clear, however,
be desirable would
or
that in
approximation
excessive
a or
to
true
figures
locations
and of
irregular heat.
the
condition
necessitate of of
a,
either
more
control less
laboratory
Dr. shown
temperature
C. A. Browne corrections above The 96"
corrections
arbitrary
p.
nature.
(Handbook
may
Sugar
Analysis, applied
to
260)
has
that
only
to
be
properly
of the
cane-sugars
polarizing give
are
and
beet-sugars.
statements
technical
refinery
are
designed
fluctuations Under with
to
where
very
temperature
not
accomplish
one
this
successfully.
is
average
ture tempera-
conditions,
report
comparable
its
predecessors.
INTRODUCTORY.
125
Lbs,
=ibs. Total in
sucrose
in in
sirup in stock.
stock
=
(2)
lbs.
sucrose
stock"
sucrose
sirup in
available
granulatedin
stock.
Example:
Assume
a
stock
in process
^50,000 lbs.
sucrose
barrel-sirup produced
as
containing:
34.2%
,
.
22.1% 43.7%
100
(ash,glucose,organic) impurities
330,000X100^
43.7
'
lbs. available
sirup; H,
(1) V /
778
"
032X34.2
^=258,261
100
lbs.
sucrose
in
in.stock: sirup y
(2) \ /
increase in process
or
in
the
available
as
at
of the
period
the actual from beginning is added to or subtracted tion calculaproduction of granulated for the period; the same is made with regard to the sirup produced and the sirup These and in stock. net productions of sugar sirup arq fcr the period.
the These of
raws
net
weights produced
to
are
each
divided
by the weight
give the net productions per cent melt. and The. analyses of the granulated, the soft sugars sirup calculated to per cents of the melt by multiplying each are constituent of the analysis of each of these three products of the melt. by the percentages of the product in terms The of these analyses p^ various constituents cent of the
melted
126
SUGAR
REFINING.
melt
can
be
totaled
to
output
A refinery in terms of the melt. comparison of this analysis with that of the melt itself gives the
or
of the
increase of
decrease
of each
constituent
during
of net
the
process
refining.
To illustrate let this,
us assume a
set
yields for
sucrose
for the
period:
.94.9** 84.
3% 8.9% 4.6%
at 88.8** at 34.1"
polarization polarization
94
.
90
84 Sucrose in
3X100
'""
"
granulated %
melt
"
84
.
30
9X88
8
=
Sucrose
in soft sugars
% melt
7 90
.
or
sirup
1 melt
^ =
" " "
1
.
63 93
.
^"
in total lost in
product %
melt
73 17
.
refining% melt
same
Following this
loss of be traced. Rouiine
method
of and
or
invert-sugar,ash, water
Control. The
organic
control
of
non-sugar-
may
"
routine
determinations
successive
are
steps of the
process.
controlled on a basis of purity. entirely of these purity tests required day and night is The number in a separate so large that the work is usually conducted by boys trained floor, laboratory,on or near the vacuum-pan free to do to do only this testing. This leaves the chemists the analyticalwork involved in the technical control.
pan-work
SPECIAL
ANALYTICAL
METHODS.
127
The
work.
any
dilute
The
purity method
"
of Casamajor is used
"
in this
to
material
convenient the
sirup is diluted
15" and A 20"
Brix,
tion solu-
and
corrected
Brix
is determined.
part of the
of
is clarified with
Home's
dry
subacetate
lead, if such
and after filtration it is polarized preparation is necessary, directly. The polariscope reading multipUed by the factor corresponding to the degree Brix givesthe purity coefficient.
The factors
'-
are
computed
The
from
the
formula
Factor
-;
TTT**
use
Brix
table of
for purities
in
refinerycontrol,given
Black Paste. ^A
p"ge 526.
59.
Special
Analytical
Methods. for
"
"
method ri^tine
of the
up
paste into
the
200-cc.
a
distilled water,
up 20 to the
cc.
breaking
mark, mix
using methyl-orange as the indicator. alkali^ hydrochloric acid. gives the aciditydue to uncombined
number
X 0.365=
of
cc.
of
cent
N/10
free
indicator
hydrochloricacid (HCl). 20-cc. portion of the filtrate, Titrate a second using pheThis titration gives the total acidity indicator. nolphthalein the free acid. The culations caldue to the acid phosphates and
per
are
made
as
follows:
Number
cc.
of
cc.
N/10
alkali
with
orange
phenolphthalein indicator"
indicator X 0.35=
per cent
N/10
available
alkali,methylphosphoric acid
(P2O5). Preparation of the Sample, ^After thoroughly by subsampling. mixing the sample reduce it to 200-300 grams Pass a magnet through a thin layer of the sample to remove
"
Bone-black:
of particles and
a
iron'that
may
have
100
the retorts
filters.
Grind
about
to
a
of this
prepared char in
should
must pass
porcelain mortar
a a
through kept in
moisture,
lOO-mesh
sieve.
ground
to
tightlystoppered bottle
128
SUGAR
REFINING.
Bone4)lack:
the
Moisiwre
Determination.
"
^Heat
grams
of
unground
'
during four
^Treat
hours
at 110*' C.
Insolvble
cc.
Moiter,
"
2 grains
of concentrated
hydrochloricthe residue
and
Boil
crucible
the
and
contents
cible Dry the crudisappearance of chlorides. to constant at lOO** C. and weigh; ignite
weight
Loss
over
the flame
of
lamp.
cent per
on
Residue
carbon;
cent
insoluble
matter.
Bone^lack:
grams water
Determination
of Calcium
of the and
100
powdered char, in a 250-cc. flask,add 25 cc. concentrated hydrochloric acid, gradually. cc.
Add about. 100
cc.
water, and
with of
after
cooling to
mix and
room
temperature,
water,
filter.
Evaporate
150
cc.
about
Proceed
in page The
solution obtained
above.
washed
by
20
sulphate -5(CaSOO.
grams
sulphate precipitateshould be first Calculation: barium decantation. Weight cent 5833 X 100 calcium-sulphate X per
=
.
Bone-black: of the
Determination
of Calcium
Sulphide,
"
^To
25
of powdered char in a 250-cc. flask add 0.5 gram potassium chlorate,then 25 cc. of boilingwater and follow this with 100 cc. concentrated hydrochloric acid,added very
slowly.
described
Proceed above.
as
of calcium in
sulphate,
must
be exercised
adding
the
in order that no sulphur be lost as acid, very slowly at first, sulphate obtained hydrogen sulphide (H2S). The barium of the sulphide and in this analysis corresponds to the sum for Subtracting that already found sulphate in the char. the calcium-sulphate leaves the barium-sulphate equivalent
to
the
calcium
-^
20 X.
phate"bariu sul(Total barium sulphide. Calculation: calcium from the phate) sulsulphate derived calcium 3091X100= sulphide (CaS). per cent
SPECIAL
ANALYTICAL
METHODS.
129
Bone-black:
Vclumelric
Determination
of the Iron,^
Dissolve
Check
"
^The
to
cc.
of water. known of
this solution
aa
against
follows:
iron
solution
2.5 grams
of
strength, prepared
of the
grade of iron wire that is prepared especiallyfor standardizing, in a small quantity of hydrochloricacid,and dilute this solution Use 50-cc. portions of to 250 cc. in a graduated flask.
this solution in under the conditions of the
Dissolve
piano-wire, or
analysis,as below,
solution: Dissolve
50
water,
add 250 followed
sulphate crystals in about 250 cc. of of a few drops of sulphuric acid; of phosphoric acid solution of 1.3 specific gravity,
cc.
in order
of water
and
100
cc.
of
may
centrated con-
The
phosphoric solution
be
prepared
the 85 per cent acid (H8PO4). chloride solution: Dissolve 30 (3) Stannous
from
grams
of pure
granulated tin
with few
in 125
cc.
of concentrated is
hydrochloric acid,
of
a
heating. Solution
promoted
by the addition
pieces of platinum foil. Dilute the solution with 250 cc. and filter it through asbestos. Add 250 cc. of conof water centrated hydrochloricacid and 500 cc. of water to the filtrate.
(4)
Mercuric
cc.
solution:
Dissolve
50 grams
of the
with
analysis as follows:
and
Ignite
10
grams 30
of
cc.
powdered
bone-black
hydrochloric acid, with gentle boilingduring Filter the solution through a Gooch crucible
residue the
the
thoroughly with
small
quantities of
contained in a largeErlenmeyer filtrate, chloride solution flask, to nearly boilingand add the stannous to it drop by drop until the yellow color disappears. Add chloride solution, all at once, and" mix 60 cc. of the mercuric well by shaking the flask; add 60 cc. of the phosphoric acid Heat
and
manganous
solution and
600
cc.
of water.
Adapted
from
Clowes
and
Coleman's
"
Quantitative
Analysis,"
130
SUGAR
REFINING.
The
material
prepared as
over
a
above
may
be
flask be
placed
solution
transferred
flask,in the
the
washings
white
solution
in the
9,
dish.
Add
burette, with until the Uquor assumes constant a faint pink color, stirring, which should disappear after three or four minutes' standing. Make the a similar titration of the solution prepared with
permanganate
iron wire solution.
to
standard
solution
from
ascertain
the
iron
value
of the
permanganate
be
The
readily
"
titrations.
The Phosphates. calcium carbonate be determined by the methods on may This determination is of less importance than 389. page priorto the invention of the mingling process (50), when it to filter highly alkaline beetnsugarsolutions. was necessary The percentage of phosphoric acid is of no particular the is to be sold on basis a significance, except spent char value. In this its the of fertilizing event, customary methods used. of agricultural are analysis Bone-black: ^The test Thoroughness of the Revivification, of the efficiency of the revivification is of very great value in the control of the kilns. Tests are made at very frequent intervals throughout the day. volume of char add an To a measured of equal volume sodium hydroxide solution of 9" Brix. Heat the mixture in A a boiUng salt-water bath for two minutes. properly burned char will impart no color to the soda solution. A yellow or a brown color indicates a poor revivification (underin proportion burning), the depth of the color being directly of organic matter to the amount remaining in the black. An excess of sulphides will give a greenish cast to the solution.
"
O^erburning occurs
part of its lime
caustic soda solution
when
so
is converted remain
the oxide.
the
uncolored
sample of the char should be shaken with distilled and a drop of phenolphthalein solution added water to it. Overbuming is indicated by the solution turning red,due to above,
a
132
SUGAR
REFINING.
the
colors
of
the
filtrates and
unfiltcred
liquor and
make
The absorption of percentage complete analyses of each. well as the improveas ment color, ash and organic non-sugars, in purity and the change in the glucose ratios may now of the be calculated for each char, using the constituents A supply of a good grade of unfiltered hquor as a basis. bone-black
many
should
tests
are
be
kept
as
standard
of
comparison, if
ditions con-
such
to be made.
experiment shall be identical for all the samples Certain of black to be compared. points of the procedure best must necessarilybe arbitrary and the conditions can
be chosen In
to
so
suit the
particularrequirements of the ment. expericonditions far as is possible, as factory regards ratio of char to sugar, density of the liquor,
of bone-black is determined
be maintained.
decolorizing power
of
a
by
colorimeter. convenient
Stammer's
instrument
form, and the results obtained by This instrument consists different operators are comparable. of an for comparing the depth of essentially arrangement
is
a
very
color
of
colunm
of
sugar
solution
so
with
standard
coloredthe
one
glass plates. An
of the of
a
eye-piece is
under
arranged that
appears upon
color half
solution
examination
disk, and
that
a
eye-piece and
lowered column
by
of
means
The glass on the other. tube containing the glasses are raised and of a rack and pinion, the length of the
of the standard
solution
on
a
being varied
scale
at
the
of
a
same
time;
this
length is shown
pointer carried by slide. The the a theory of this instrument depends upon variations in the intensity of the color of the solution,proportionate In using the colorimeter to the length of its column. by
means
the
as or
object is
the disk
to
of the
colors
seen
on
of the solution under examination. shortening the column The ment strength of solution being known, a comparative stateof depth of color in terms of the sucrose present may
be made,
to
an
or
the
reading
on
the
scale may
easily be reduced
as
depth of color
compared
with
SPECIAL
ANALYTICAL
METHODS.
133
This
instrument power
of
a
may
be in the
used
in
determining
manner;
the
izing decolor-
char
following
should used. be
standard-color
a
solution
mel, cara-
definite
per
quantity
liter
pure
being
grams
for
his
instrument.
to
by
of
heating
it is the
cane-sugar
about
215"
C,
decomposed.
depth
of
In color in of certain
examining
the this standard solution
of
bone-black, solution,
with
a
mine deterthen
heat
measured
of
voliune char
a
weighed example,
of
portion
half color.
an
the
length
time,
the
for
hour,
The
filter,
difference
and
again
the
determine
of
of
intensity
to
in the
depth
color,
the
the in of
standard,
represents
In
efficiency
work is
a
decolorizing.
a
sugar-house
standard
known
decolorizing
results and
capacity
can
convenient be
to
comparison. by
Comparable
certain The the volume Fill certain take
the
a
only adhering
may
as
adopting
conditions
experiments.
in
decolorizing
absence
of
a
power
be
roughly
Treat
as
determined,
a
of
colorimeter,
follows:
measured above.
to
a
standard-color similar
to
described
cylinder, depth
same
in and
Nesslerizing,
filtered
\vith
volume add
same
the of
to
decolorized
the this
as
solution;
in
a
standard latter
of
solution
from
a
cylinder, portion
shows white
of
and the
same
water
burette
depth
that
of color
the when
the
intensity
The the
background.
to
volume
of
water
is char.
inversely
proportional
decolorizing
power
the
SUGAR
ANALYSIS.
CHEMICAL
CONTROL
OF
THE
FACTORY.
SUGARS
AND
OTHER
CONSTITUENTS PRODUCTS.
OF
THE
CANE
AND
ITS
60. the
Sugars.
sugars
"
^In
the
manufacture in the
of
sugar
from
are
cane
of
and
or
importance
levulose.
cane-sugar,
analytical
work
sucrose,
dextrose,
Sucrose,
Dextrose
most
important
other
of
these.
and
levulose,
with
possibly by
of
reducing-sugars,
chemists under of their The A table
usually grouped
the
"
cane-sugar
on
name
glucose,"
importance manufacturing
as
account
influence
sugars
are
in
anal3rtical and
classed
more
processes.
chemically important
is
sugars
carbohydrates.
and
page
showing
of the
the
chemical
on
physical properties
458. A
few
concern
carbohydrates
of
a
given
of
the the
properties
chemist of
those
cane-sugar
which
immediately
are
factory,
given
in
the
following
paragraphs.
01.
Sucrose,
"
Saccharose,
is very
Saccharon,
distributed refined
to
or
Cane-
sugar.
widely
is the it its
in the
vegetable
conunevce.
kingdom
In
a
state
sugar
of
classification of
sugars
belongs
formula
are
the is
disaccharides,
The the
derivatives commercial
sugarcane
hexoses,
of
and
CijHjjOn.
sugar-cane,
sources
cane-sugar
the
beet, the
is often the
a
maple-tree, and
very
certain
palms.
The
sorghumcane,
not
rich
in of
sucrose,
rivaling the
from
very
tropical
but been
manufacture commercial
are
sugar
this
plant
has
success,
though
made from
large quantities
all
of
table-sirup
of the United Sucrose hemihedral
annually
States.
it, in nearly
parts
crystallizes in anhydrous
the
monoclinic
system,
The
forming specific
134
transparent
crystals.
DEXTROSE.
.
135
1710
gravity
crose
of
the
crystalsat
prjs
C. is 1.58046 and
(Gerlach).
alcohol.
SuIt
is
readily soluble
in water in absolute
in diluted
is
practically insoluble
anhydrous
alcohol,ether, chloroform
or
and
glycerine.
free of raffinose of
Dry
heated it melts
at
sucrose,
other
to
at
temperature
a
120"-125"
of
temperature
above
160" 100"
84.
C. C.
poses decomand
temperatures
sucrose
The
action
of acids
salts
on
is
given in
Sucrose many
is not
directly fermentable,
sugar.
but invert
is converted
sugar to
by
ferments
into invert
The in
promptly
ferments. is
Further
on
information
409.
regard
other
fermentation
given
Sucrose
page
in of
common
with
many
substances
a
has
ray
the of
property
rotating the
the This
plane of polarization of
to
light.
It
rotates
plane
property
the
right and
dextrorotatory.
(see 67),
the
in
is utilized, as of
will be
the
construction
polariscopic apparatus
analysis of
62* Dextrose.
sugars.
"
^This sugar
where
is also
widely
distributed
in with
the other
to
vegetable kingdom,
sugars.
it is found is
in mixtures it
Its chemical
formula hexoses.
CgHiaOe and
is
belongs
ent pres-
the in
monosaccharides,
sugar-cane, in formed and
Dextrose
sucrose,
always
it and
on
inverting
rhombic the melt
at
levu-
lose
are
equal quantities.
forms
Anhydrous point
is
dextrose
crystalswhose
forms C. in 80P-90" and
melting
crusts
or
144"-146"
C,
and
hydrate
transparent
Dextrose
crystals which
is
readily soluble
the
in water
alcohol, the
and
its dilution
ture. temperato
the
right.
The chemical
are
methods based
upon
estimation
of dextrose of
to
in alkaline
solution,
oxides the
absorbing
lower of
combined The
to
oxygen
reducing
utilized in For
metallic
oxides.
reaction
cuprous
analysis is
reduction
of dextrose,
cupric
oxid. 458.
other
properties
136
CHEMICAL
CONTROL
OF
THE
FACTORY.
63.
Levulose.
and
sucrose
"
is
dextrose and
is often
called
system,
tals crysof levulose alcohol. The
hygroscopic and
at
produce.
formula in water
melt
is
95"-105"
sugar
is very
and
It rotates
is therefore
of light to the left, and plane of polarization termed the cane laevorotatory. In mature
as
compared with
present
the dextrose.
often
only
in faint
traces,
small
in very
quantity in the juice it always appears in defecation-process molasses. This is not entirely due to inversion and
sucrose a
large proportion
of
increase
may
occur
levulose when
no
has direct
been
inverted.
Such
a
molasses
very
will often
true
have
low
polarization and
or
high,
sucrose-
increase
of levulose heat
is due
upon
to
the
of alkaUs
A
and of
part
under
the
into
may
are
similar
conditions
converted this
many
phenomenon
note
and
technical
journals.
It is direct
to interesting
the
polarization and
differ but Invert and
Clerget numbers
Uttle. When
sucrose
carbonation
cane-molasses
64.
Sugar.
other
"
is acted
upon
by
ture mix-
acids
certain
reagents
it is converted and
or
of is said
equal parts
to
of dextrose
levulose. inverted.
sucrose
have
been
hydrolized
mixture
"reducing-sugars" and
tories. cane-stigar labora-
"glucose"
are
used
synonymously
in the
Verbal
commtinication
and
Archief, about
1910
or
1911.
ABNORMAL
CONSTITUENTS.
137
65.
"
Abnormal There
are
Constituents
a
of
Sugar-cane
ucts.^ Prod-
while
not
of compounds large number occurring normally in the juice of the their appearance the in the
cane
or
which,
cane,
yet
make occasionally
ous
and
its
ntuner-
products, as
products
result of fermentation
process
influences
during the
may
of manufacture. classified
as
be
roughly
follows
same;
firsts
sugars
and
closelyrelated
A few
derivatives
of the and
second^
the
eous
gums;
thirdfacids; fourth^alcohols
of these
numerous
esters;
fifthgaa,
products.
compounds
may
be
briefly mentioned:
1st.
Sugars
and
of the
'
same.
Mannose,
CJEl^fi^f^^^
two
non-fermentable Pellet
are
sugar-glucose
in cane-molasses
CcHjjOq
from action
have
reported by
dextrose and
Egypt.
products
amounts
produced They
when
an
by^ the
occur excess
of alkalies in been
levulose.
in
cane-molasses
of lime has
perceptible
used
in
only
is formed
the
clarification.
Mannite
amount
(C^Rifi^).
through
and the fermentations
This
body
of dextrose
certain
juices and
sirups.
have been
Glycerol
reported
(CgHgOa)
in 2d. The Dextran troublesome of various
Dimethyl
molasses
(C^HgO^)
amounts.
fermented Gums.
(C"Hi()05)n. This
enemy
gum,
most
common
and
of
the
sugar-maker,
as
is
the
product
fermentations,
such
that
produced
by
the
Leuconostoc in
canes
(Froschlaich), and
is of
or
frequent
insect
soon
occurrence
injured by
of
freezing
gum
by
canes
ravages.
The them
this
viscous
in
renders
for
milling. Its
that of
sucrose,
(+200),
error
times
the
serious
polarization
of
cane-productS| unless
through
author's the
the
gum
is
This
article who of
courtesy
of
Dr.
Charles
A.
*
Browne,
request. of
Report
Congress
Applied
Chemistry,
3. 383.
"
Browne,
La.
Planter, 1905,
p.
237,
vol.
31.
138
CHEMICAL
CONTROL
OF
THE
FACTORY.
first removed
b^ alcohol.
A found
Hydrolysis
by
and
was
of
dextran, with
Steel
in
acids,
gives dextrose.
Levan.
gum
Smith
and
cane sugar-
products in Australia
formans. in
raw
This sugar;
organism
it
causes
be
very of
a
destructive
sucrose
rapid inversion
has
and
gum,
levan, which
Hydrolysis
gum
of
levan, with by
found
Browne
in
the
tanks
of
sugar-house
of
in Louisiana.
It is formed
in certain of
tions fermenta-
cane-juice and
treatment
sirup, and
alkali with reactions blue
consists
lumps
The
insoluble
on
in caustic
(distinctionfrom
of cellulose with
gum
boiling alkaH
coloration
yields
uct prod-
giving cuprammonium
and
all
the and
on
iodine), and
Mannan. A
hydrolysis with
found
acids is converted
dextrose.
gum
occasionallyin
sirups.
mannose.
the
sedementary
of
deposits of fermented
mannan,
juices and
Hydrolysis
with
acids, gives
Chitine
(C1SH30N2O12?). This
substance, which
strictly
*
found speaking does not belong to the gums, was of hot-room in large quantities in the scums
Louisiana. It is of acid
by Browne
molasses
in
on
hydrolysis with
hydrochloric
5^elds
an
amine-sugar, glucose-amine
(C.H,jO.NH^.
3d. Acids.
f
various
among In
all been
found
fermentation-products
to very
cane-juices and
acid in should be
sirups.
mentioned
the
above,
lactic
of
common
occurrence
molasses. action of
The lime
latter
upon
acid the
may sugars
be
formed
by the
Oideum
of the
through the
Bac.
^
agency
of various
as
lactis,
"
lacticus, etc.
'
" "
^ a
International
La.
Su^ar 1905,
p.
Journal,
238,
vol.
4, 430.
34.
Planter,
140
CHEMICAL
CONTROL
OF
THE
FACTORY.
Water.
20.00%
Silica.
Potash.
20.00% Si02
K2O CaO MgO acid, acid,
a 0.60
3
.
50 50
.
Lime,
1 0.
Magnesia^
Ash.
8.00
10
PjOs SOg.
0.20 1
.
60
0.40
iron,
etc.,
NajO,
Fe20sf
0.20 32
.
fiusan
62.00
00 00
.
14
16. 0
.
00 30
(as
acids acid
asparagin)
(as aspartic )
. .
0.30 1
.
70
Nitrogenous
bodies.
3.00
0
.
I6
(Tot8lN-0.6%).
0.02
bodies
0
.
30
nitrogenous
Araban
, ,
bodies.
.
0.23
Soluble
Free
gums
2.00 2.00
( Xvlan
Pectin.etc
.
)
Sac-
2
.
00
acids acids
j Melassinic,
( charinic
Glutinic, acids,
etc.
Combined
3.00
00
TotaL
100.00%
100.00%
Molasses
"
also
the
amount
contains
of
small
quantity
upon
of
carmelization the
product,
of
these
depending
Caramel is mixture
evaporation
and
boiling.^
and
a
is of
always
several
by
overheating
bodies
cane-sugar
colored
of
uncertain
composition.
Caramelan,
3d
Caramelen, ed.,
1210.
Caramelin,
tee
von
Lippmann,
Ch"unie
der
Zuckerarten,
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
APPARATUS
AND
MANIPULATIONS.
67.
The
Polariscope.
of
"
The
instrument
used
in
the is
sugars
by the
The
names
optical methods
'*
called
polariscope.
are
polarimeter'*
saocharimeter"
common
also
many
sometimes
used and
Sucrose, in
has
ray
with of
sugars
othei'substances,
a
the of
property
rotating the
is taken
plane of polarization of
of this
light. Advantage
of the
property
in
the
construction The
polariscope.
ray
polarization of the
it into
a
of
by
a
passing
spar.
so
Nicol from
prism.
a
This
from Iceland
cut
transparent
each 68". A
surfaces
of the
are
ground ofif
is then the
that
acute cut
angles
into
prism
B,
two
parts,
through
are
obtuse and
angles and
the
surfaces
polished
forms
cemented
positions, with
of will On it is is the
answer
Other
prism
passing
used,
description
this
ray,
for the
a
present
of
an
purposes.
ray
light into
prism
which
separated
from
an
into the
reflected
ordinary prism by
or
the
balsam
ray,
ceinent,and
which
Fio.
18.
extraordinary
through
the
polarized
passes whose
polariscope
construction
and of
upon
the
instrument remarks
Confining
the
cane-sugar
our
of most noted
to
chemist,
it
142
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
rotates
fore polarizationto the right and is thereThe termed rotatory a right-hand sugar. expresdons dextroand also applied to sucrose. dextrogyratoiy are also rotates the plane to the right. Levulose Dextrose the
plane
of
rotates
the
sugar.
plane
to
the
left and
two
is
or laevorotatory,
left-
hand and
Quartz is of
in certain due
left hand,
is used
to sugar.
rotate
the number
plane
of
polarization
The
standard
specific rotatory power. passed through sugar solutions of of the solution different concentrations, or through columns
If the
polarizedray
is
of different
lengths,it
with
will be
observed
that the
the
amount
of the
rotation
varies
the
strength of
Iceland of the
solution
and
and
quartz
are
utilized in the
them
construction
polariscope,and
the various
will be
keeping
in
view
as
the
descriptionsof
on,
instruments,
given farther
be divided
Polariscopesmay
and
may
transition be
tint-instruments. into
polariscopes using white light,as from a kerosene-lamp, and those requiring a monochromatic The former usually employed are light, the yellow ray. and the latter in scientific investigawork in commercial tions.
A will brief be
subdivided
description of the polariscopes in general use will be given in the following paragraphs and
for to
sufficient referred
the
purposes
of of the
this book.
The
reader
more
is tailed de-
hand-books
polariscope for
descriptions of the
instruments.
68.
theory and
construction
of
the
Polariscope. Compensating ment ^The optical parts of this instru(Schmidt " Haensch). The in indicated in Fig. 19. polariscope shown are
Half
-
shadow
"
the
figureis of the singlecompensation type. modified At 0 there is *aslightly Jellet-Corny Nicol prism,
HALF-SHADOW
COMPENSATING
FOLABISCOPE.
143
at
(r
is
at
"
is
quartzP is
a
wedge
vernier.
movable
of
the
screw
M,
and
is
at
quarts-wedge,
The
in
upon
position,
which
to to
wliich note
attached distance
the
the
the
quartz-wedge
rotation
an
E the
has
t"een of
moved,
in compensating
to
for
the
of
plane
polarization due
is attached the
to
are
interpoaing
The
wedge.
of
scale
of
is
graduated,
for
technical
work,
read
percentages
cane-sugar.
These
quartz-wedges
dextrorotatoiy
144
OPTICAL
METHODS
IN
BUGAR
ANALYSIS.
The latuB, of
parte G, E, and
i.e., that
constitute
for the
the
compensating
of
appa-
compenaates
as
deviation
The
the
plane
to
polarization,
explained
in
as
above.
Hubstance is placed At H
be
examined,
dissolved
suitable
in
at
solvent,
the
in is used
the
the in
observation-tube,
shown
figure.
the
analyzer,
observing
for
Mirol
prism;
at
7
are
is
telescope
the
field, and
the
the
telescope and
lenses
at
reflector
extreme
reading
are
scale.
The
two
the
right
for
transmitting
lines
to
the the
rays
of
light
from
the the
lamp
in
parallel
Nicol
prism,
forming
polariaer.
The
instrument
described
above
is of the
type.
in Fig. 20.
in
A This
double-compensating
polariscope
two
sets
instrument
differs from
of
that
already
of
having
quartz
wedges
opposite
arrango-
optical properties
ment
and
two
scales and
in
verniers. 23.
The
of the
wedges
is shown of the
a
Fig,
The the
screw, to
field of vision
above
instruments,
shaded
when If the
set
at
neutral
point,
is
uniformly
disk.
be
milled
wedge,
the this disk
slightly turned
will be
the the
left, one-half
Of
shaded
and its
and
light.
It
is from
half-shaded
disk takes
the
compensating
wedges
that
this
in^rument
HALF-SHADOW
FOLABISCOPE
WITH
GLASS
SCALES.
145
double-compensating instrument
Fig. 20. protected from
in The
of recent
construction
optical parts of this instrument are by the cap (7, and h"y plain exposure gla,ss plates. This protectionof the opticalparts is especially peculiar important in the tropics,where, owing to some with an climatic condition, the lenses often become coated opalescent film that can only be removed by polishing. These spiders and other insects plates also prevent minute in the tropics from The scale damaging the instrument. is lighted from the lamp, the lightbeing reflected by means of a prism and mirrors. Th^e telescope F is focused by a The screws for adjusting the position of the quartz screw.
.
is shown
wedges
may
rest
have
upon
long
the
stems
so
that A
the hand
of the
observer
glass cell filled with a three of potassium is placed at B per cent solution of bichromate This ray-filter should always be and serves as a ray-filter.^ quirements used, varying the strength of the solution to suit the rein hand. The of the work prism at P is more readily accessible than in the older instruments, and all and other lenses optical parts are protected by glass An is the substitution important improvement covers. substantial stand of a very for the ordinary tripod support.
69.
table.
Half-shadow
"
Polariscope
with
Glass
Scales
shown in Fig. 21 has Fri6). ^The instrument double-wedge compensation for use with white light. The for protection optical parts are enclosed in a metal case Jan (Joseffrom dust.
are
The
scales and
a
and
lighted by
verniers
with quartz-wedge polariscope of adjustable sensibility, designed for the U. S. Bureau Standards This instrument is double by Frederick J. Bates.
a
'
This
assumes
cell 3
cm.
For
other
cell of^the
lengths, the
solution
ray
the
length
to
by
the
streaa.sth
of
a
should
According
difference With the
Schonrock in the
chromate bi-
filter makes
polarization w"th
a
white and
light instrument.
without Deut. it 100.12".
obtained
reading
of
100"
(Circular
pp.
44, Bureau
of Standards;
Z. Ver.
Zuckerind.,
1904,
521-558.)
146
OPTICAL
METHODS
IN
SUQAB
ANALTSIS.
quartz-wedge compengating
Byetetn.
The
and
baa
Lippich polorizingmade
to
Readings
of the
may
are
be
accurately
0.01"
to
sugar.
Frifi inBtrumenta
graduated
according
at
the G.
apeciuse
Gcation
International
Commission
20"
and
the normal
weight
of 26 grams
with
the 100
true cubic
meter centi-
flask at 20"
70.
C.
Hall-shadow
Polarfscope
22, is
other
(Julius Peters).
"
This in
instrument.
Fig.
to
double-compensating.
compensation
It is sinulor
principle
the
polariscopes. The
r
148
ANALTSIiS.
OPTICAL
METHODS
IN
BUQAR
According
and
is
to
Wiley
'
this inatniment
ia
extremely
eensitive with
the
19
constructed
for the
Polariscope
was
(Maison
Laurent),"
The
originallya half-shadow
monochromatic with with either
a
with
light, but
half-shadow
or
ecopes
made
triplefield,
for
and
uae
are
also white
provided light.
"
compensation attachment
with
LAURENT
149
In the
the
Laurent
using polariscope, by
means
light,
screw, to
analyzer is revolved
for the of
milled
compensate
rotation
of
plane
measured vernier. second
solution.
of
scale also
and
a
instrument the
has
scale, called
which read be
scale, on
may As
directly.
is
a
stated, there
for
may
device
which end of
the be
Laurent attached
compensating polariscope,
to
as
the shown
front in
the
use
of white
light.
A
scope
distinctive
of this
Nicol
a
prism
may
be rotated
through
amount
same
small
of
light that
the
and
at
the the
time
sensitiveness
of
strument. in-
Ito.24.
The
polarized light
of which is thus
is
passed
through
a
disk
of
glass, half
quartz,
This
*
covered the
with
thin feature
plate of
of the
producing
half-shadow
instrument.
used be
in scientific
research,
since
quartz wedges
to
affected
by variations
of temperature.
73.
Transition-ttnt
"
Polariscope.
Soleil-Ventzke-
Scheibler.
^This
in 68
scribed that deinstrument, Fig. 27, resembles in general appearance, but actually differs it.
an
radically from
in
It
the
half-shadow
at A
ment instrua
having
which
means
additional
prism
The
and
quartz
field is
plate B
varied
produce the
of The the the
color.
tint of the
by
rod
by the
L.
pinion, revolved
front end " of the Haensch
are polariscope
same
those
in the Schmidt
half-shadow
instrument.
150
OPTICAL
UETH0D8
IN
aUGAB
ANALYSE.
The neutral
when
the
instnuneDt
The
point the
tint
is unifonn.
eensitive
most
eyes
is the
rose-violet.
The
tint
may
be
varied
by-
revolving
74. scopea in
rod
L. Remarks
are
General
upon in
Polariscopes.
construction
to
"
Polari-
general
and
aimilar
the
typies
in detwls
of construction.
are
instruments triple-field
very
most
ally gener-
polariscopes are
type
of and is
sensitive and
is
reliable.
used
The
Laurent and
saccharifneter except
but
a
extensively
outside
a
in France
ments
Belgium,
work
the
higher-grade
and
instruthose
in
research The
little used
room
countries.
necessity of
dark
monochn"-
GENERAL
BBMARKS
UPON
POLARI8COP"B.
151
matic
light render
tor
for
use use
the
factoiy
modified The
in the with
white
convenient
instrument.
used have almost been
trauHit
ion-tint instrumenta
the
were
formerly
States, but
exclusively, especially in
cannot
be
used in the
to
by
persons
more
analysis of dark-colored
secure
materials
are
it is
frequently difficult
for observations.
solutions
,
that
dear
enough
All
200
mm. a
polariscopes
long, and half-length
are
are an or
fitted
instrument
to
receive
observation-tubes
with
100-mm.
COO
a nun.
polariscope factory
the
lengths
A
400
mm.
and
400-mm. the
polariscope is
process, is
satisfactorylength (or
with tlie diffusion
using
fiOO-mm.
milling
"ze
but
process
preferable.
Scale. Veatzke
are
75. Normal
either
The
Polarlscoplc
"
Scale. divided
to
The read
Weight.
Polariscope scales
or
circular degrees
instruments
percentages
of cane-sugar
oii.both. Ventzke
or
Commercial
cane-sugar
usually
liave
only
so
the
scale.
or
The certain
the under
Ventzke
cane-sugar the
to
scale is
be
divided
tliat,if
observed
weight
of
material
100
dissolved
centimeters
in water
and
and
solution
diluted
cubic
in
can a
standard in
conditions
of
200-nim.
tube, the
reading
will be
percentages
152
OPTICAL
METHODS
IN
BUQAB
ANALYSIS.
will
to
be
100.
The
conditiona
give percentage
or
normal
weight"
work,
the
"
factor"
the
instrument.
^lommercial
eepecially in
polariaation of
sugars.
the
divudoDs
of
the
cane^migar
scale
are
usually tenned
"degreea."
The
are
nonnal
weight
used
for
the
German
the
instruments, which
world,
as
very
generally
The
throughout
of this
adopted b;
is 26
must
the grams.
International
Congress
with
Applied
normal
Chemistry,
weight
flask used
hold
MANIPULATION
OF
FOLARISCOPE.
153
100
true
must
cubic be
secure
centimeters
of solution the
at
20" C. be
The made
tion soluat
prepared and
correct
observation
results.
one
stillmost be
geneially
in of
is to
dissolved
'see
Mohr's
cubic is to
centimeters be
Mohr*s
units
at
80)
solution,and
The
grams
to
prepared and
observed
17i" C.
normal
is 16.29 instrument weight fcr the Laurent of material, which should be dissolved diluted and
true
100
cubic
centimeters
at
20" C.
and
be
observed
at this 76.
temperature.
Manipulation
solutions and
of
Polarlscope.
"
Methods
of
preparing the
dissolved
to be
in 80.
Having
material the and
clarified the
weight of the
with
a
observation-tube in the
portionof
the
light from
with
in
The
observer
small the
/ telescope
of the
instruments of the
Laurent, Fric,and
the type of is not
one-half
to
more
than polariscope,
instrument
point. The
be backwards
separating the
if not, the until The
moves a
should be moved
shaiply defined,
or
ocular
forwards
turn
the
milled
or
screw,
which
quartz-wedge compensator,
until read field appears the scale as directed the
the
Laurent,
the
tinted, then
In
axis
to
instrument, and
from
side. A little
practicewill
in the
enable
the
operator
to
detect
very
tint and or depth of the shadow in this manipulation. to attain great accuracy The polariscope is as manipulation of the triple-field described above, except that the field is in three sections,
slight differences
in shading it uniformly. giving greater facility The double compensating polariscopes are providedwith
164
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
two
one
graduated in black
scale is
one.
and
frequently in red.
screw
The
black
operated
For nary ordi-
by the black
work with
and
the
red
by the brass
zero
and
the field is
equalized
Since
abandonment
marked
to
indicate
whether
To
and
ize equal-
readings. Both
readingsshould
To make
an
invert
left-hand
set
at
zero
sugar,
with a Isevorotatory or one reading,i.e., the black, or right-hand, scale should be other scale used. The
and with
the the
readingsshould
With
the
be recorded
singleboth
compensating
are
instruments the
same
invert
readings
made
on
graduationsextending
fitted small with
a
zero.
Laurent
instruments
are a
device
for
angle, thus
in
in
varying
is convenient A
polarizingvery
the
dark-colored the of
same
solutions.
slightchange
or
position of
the
amount
decrease
lightthat
time
the
field of the
be
polariscope as
The method Let of the
already
reading position
described, the
the
read.
an
by
example.
1 i 1 11 .1
Fio.
28.
of the
scale and
vernier
be
is between and
note
The Fig. 28. zero 30 and 31 of the scale; record the line on the point at which the a
as
shown
in
156
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
It is
quite essential
to
that
the
position of the
The if
respect
the be
polariscope be
as
fixed.
light should
zero
constant
as
possible,and
be verified.
reading observation
It is difficult under suitable monochromatic The
factoryconditions
the
to
provide
type
of
light for
are
Laurent
lamps used
These
the
Laurent
gas-sodium,
last
such
gas-sodium, and
Bunsen with
the
Laurent
named
as
burning alcohol.
of
a
lamps
the
that
burner, and
fused various
to it
by
contact
sodium
Dupont
in and
has
experimented with
lamps
and light,
chloride
fused together in molecular phosphate of sodium proportions give results in every way superiorto those with sodium chloride only. The of the scale Polariscope. 78. Adjustment
"
test water
only part liable to get out of adjustment. this adjustment, place a polariscope tube
is the
in the This
and
make
observation.
may the
zero
be
made
so
without
tube, but
as
the the
adjustment
water.
is not
readily
with
If the
scale is
properly adjusted
Haensch ments instru-
reading
is the
should of
same
be
zero.
The
method
"
compensating
makers. is
A
polariscopes
micrometermove
as
and
screw,
by
of
a
other
by
means
key,
short
water
distance. in the
The
the
usual,
is
with
observation-tube, and
zero
vernier
by the micrometer-screw
and
moved
vernier
coincide
with
another.
is
and do
through several degrees by the milled the field is again equalized as before,and if the zero
not
lines These
coincide
the
are
vernier
is to
be
again adjusted.
zeros
manipulations
successive
coincide
are
in
eral sev-
observations.
adjustments
very
^Bulletia
Association de 1'
des
I
ADJUSTMENT OF
A
POLARI8COPE.
1^7
to fatiguing
the
eye,
which
should
be
rested
short time
making the final observations. Certain compensating polariscopes, of the older especially models, are exceedinglysensitive to changes in the position of the source of light. It is advisable to follow or intensity directions as to the positionof the lamp with the maker's regard to the instrument and arrange the latter so that it be jarred out of place. The distance of the lamp cannot from the instrument is usually 15 to 20 cm. The position the lamp should occupy should also be marked, that it may be properly replaced after refilling, of the and the intensity light should not be changed after adjustingthe instrument until the observation A change in the has been made. of the light, with certain instruments, position or intensity
before will sometimes In lever O
cause
an
error
of 0.5"
or
more.
adjusting the
focused
Laurent
to read polariscopes to
zero,
the
is next
the
zeros
made
now
to
coincide
be
of the
screw
G.
The is in
field should
by uniformly
adjustment,and if not uniform, The adjustment should be F. equalize it with the screw factory. tested as with the other instruments, and repeateduntil satisshaded, ifthe instrument
It is advisable to have the for checking quartz control-plates
of the adjustment of the instrument and the correctness scale. Standardized platesof the highest accuracy may be obtained from the makers and in use take of polariscopes, solution and a standard the place of the observation-tube of pure sucrose. One plate should read approximately96" and
a
second
about
60", as
these
are
used
in the most
important polarizations.
made funnel
The
by
T
Fig. 29.
a
The
of the
control-tube
as
is filled with it is
sugar
solution, which
The
tube
The
committee
of the
Fourth
International Congress of
the
use
Applied Chemistry
also recommends
of pure
cane-
168
OPTICAL
METHODa
IN
BUGAB
ANALYSIS.
Bugftr for
The
method
of
preparing
this sugar and precautions in using it are described in 393. The micromeler-acrew at H, Figa. 19, 20, 23, 27, is for the
adjustment
be
polariacope
from
man, work-
unevenly shaded
The
at
neutrel
not
an
pomt.
removed
analyzer
and
the
and
or
polarizer should
be
the
instrument
m
adjusted except
event
to
by
for
experienced
the
of the
an
accident
to
polariscope it
very
should
All
be
returned of the
dealer
repairs.
be
parts
polariscope should
parts
of the and
kept
dean be
especially the
exposed
should
old linen
79.
are
Observation
in Fig. 30.
Tubes.~The
The upper
usual tube
tubes
of
glass
and
shown lower
has
screw-eaps is
the
the
Landolt
slip-cap. The
*"
j-"
slip-cap
undue the
designed
pressure
prevent
feM^^^
\J^
__^
(fm
'tmf
"Pon
cover-glass. The
Laurent
with
tubes
of the French
are
instrument
supplied
have
slip-caps that
catchea.
A
bayonetspring ia
cap
coiled the
^
FiQ. 30.
arranged
bear
upon
inside
the
to
cover-giaaa
and
hold
it in position, without
pressure.
unnecessary
Metal Account
observation-tubes
must
are
used
in many
laboratories.
in very fluctu-
be made
of the expansion
of the metal
laboratory temperature
OBSERVATION
TUBES.
15Q
ates
greatly. Metal
handling and
sometimes
tubes
to
are
liable to distortion
with acids.
through
tubes
careless
are
corrosion
or are
These
to
of silver
plated with
gold
prevent
corrosion.
Tubes be of the tjrpe shown
completely filled with cover-glassshould be slipped sidewise onto the tube, pushing off the surplus liquid. The glass body of the filled tube should will with the hands, since the warmth not be touched
cause
striations
to
form
in the
In
liquid. These
of
prevent
an
immediate should
observation.
the event
trough of the
with
tube field
clears. Observation in
Enlarged End.
"
is shown the
Fig. 31.
FiQ.
31.
solution to be
polarized,leaving
upper the
room
for
small
bubble This
of
rangement ar-
air, which
rises to obviates
part of the
enlargement.
order
to
overcome as
the
secure
tube
suitable
for
severe
usage,
this Bureau
(U. S. Bureau
wssssam
Fia.
32.
of
out
the
new
Bates that
type of tube
the
shown carried
Fig.
32.
It will be
observed
are
weight is
upon
two
shoulders, which
No.
Copied
p.
from
Circular
44,
"
Polarimetry,"
ardsr
39.
160
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
tube from
and
not
upon
the caps,
The turning while in the trough of the instrument. bore is 9 mm., permitting the utilization of the full aperture of the polarizing This also reduces to a minimum the system. light depolarized by reflection from the walls of the tube. The
a
thus
appears
no
as
circle with
overlying haziness,
accuracy.
and ends
reading can be made with increased enlarged with all the attendant
Both
advantages, yet
Fig.
33.
but walls
one
size of
are
is required. The cover-glass and washer unusually heavy, eliminating all danger from
bending."
Observation Tube with Side in Tvbvle.
"
The
tube
shown
in
Fig.
33
is very
convenient
cover-glasses need
reduces
arrangement
cover-glasses.
Fia.
34.
The acid.
tubes
should
be
frequently cleaned
Tube, This
with
diluted
acetic
"
rapid polarizationand
for beet-seed
a
of laboratories
raw
purchase
Pellet
of
material
on
basis
content.
The
tube
is also convenient
in the
of the
char-filters in
sugar-refineries.
The without Pellet tube
provides
it from
for the
removing
the
OBSERVATION
TUBES.
161
The
tube
is
so
arranged that it
to
a
may
form
part of
The
syphon
by
of into then
the
tubules.
solution The
and
short
opened.
This of
incoming
solution.'
arrangement
is
approximately the
accuracy
same
tions only with solupolarization and not when The funnel when
desired.
arrangement
is
sary, neces-
in
Fig.
use
35 should Uberal
be used
accuracy
in its
should
to wash
the funnel. tube should distilled water left filled with into the
Pellet
a
period of idleness
should
The hands
first of the
were
that
and
came
very
meager,
several
was
ments experi-
made
before
were
constructed.
to
These the
secure
experiments
tube
not
with
view
improving
construction
a
of the
tube
for immediate
is shown
in Fig 35 and differs from Pellet's by the writer the solution to distribute design only in having four grooves
instead
annular each
of
one.
The
which grooves
funnel
connects
directs
the
solution
into
an
canal,
by
at
separate
end
openings wilh
The
cover-
of the four
shown
the inner
solution
is delivered
against the
surface
FiG.
36.
and
opposite
a
of the tube
to the
displaced
is
solution
through
be made So
bent until
|)revioussolution
entirelydisplaced.
the field will not
long
as
any
be clear.
162
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
The
accuracy
Pellet
tube
with
the
funnel-inlet
sugars.
may
be
used should
with be
in the and
analysis of
The
funnel
small
shown in Fig. 35. An preferably of the form improvement to the funnel would be an overflow attachment solution. to facilitate the washing with the new The author has proposed substituting a grooved tube, such as a rifle-barrel, The swirling motion for the plain tube. would imparted to the solution by the rifling probably promote the removal of the previous solution, especially in
testing sugars.
Experiments made
with
Pellet
tube, pro-
FiG.
38.
FiQ.
37.
vided
grooves.
with
glassbody, indicated
Irwersion
the
of desirability
the
Tube; Wiley^s Modification, ^This tube. Fig. 36, is arranged for the control of the temperature of the solution under observation, especiallyin the Clerget
LandoWs
"
The
glass observation
tube
is
is circulated jacket through which water while polarizing. A side tubule, enlarged to funnel shape, the tube and in taking the temis provided for use in filling perature A solution. of the centigrade thermometer ^adumetal
ated
to
fifths of devised
Wiley
in
Fig.
37
to
164
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
be
account in the
of the
variations of the
in the
illumination
polariscope. In general the minimum quantity of the leadsalt that will yield a clear and sufficiently tion solulight-colored
should
errors
be
used. into
Excessive the
use
of lead
introduces
portant im-
analysis. The
of the lead
following numbers
of 54.3? Brix
to
refer to cubic
per
one
centimeters
solution Raw
normal
juice, 1.5
.2.5 cc;
sirup,7 5 to 10 control),
96" 89" 80
to
molasses
of 20" Brix
25 to 30 cc;
cc; 6
cc
98"
cc;
raw
second
sugar,
filter
Home's solution
dry subacetate
of the
1.25
of lead may
very
often
page
salt with
to
advantagp. (See
of the
proximatel Ap-
100
.
cc.
of
raw
salt is
required
materials.
should precipitates
be
Alumina-cream of lead in
should
be
used
in addition
to
the
tate subace-
clarifyingthe solution in testing a sugar. The alumina-cream alone is usually sufficient in the analysis of high-grade sugars. usually advisable to add a little of the lead reagent to the sugar solution,mix thoroughly, await the subsidence of the precipitate and then test the supernatant liquid with whether lead is reto ascertain a drop of the reagent more quired. An the experienced operator can readily judge by
whether the lead has been used precipitate in sufficient quantity. The in reagent should be measured
appearance
It is
of the
work
and
in
so
far with
as
is
possiblethe
are
same
quantity
always
a
be used in
or
similar materials.
materials
sugar
analysis
weighed in
nickel
German-silver
for this purpose. (Fig. 38.) The solutions do not adhere to the polished surfaces of the capsule and the shape of this
is such
that
the
material
may
be
very
readily washed
for this
into
use.
The
should counterpoise
be filed to correct
loss,
SPECIAL
SUGAB
APPARATUS.
165
but
the stem
or
ajod sufficietitlead
cavity to compensate. If the sugar-flaskhas a narrow neck, as is prescribed in careful work, it requires skill to wash other material or sugar into it. This operation is facilitated by inserting the ste.ii
from
be removed
of into the
funnel, made
This should from the
a
for reach
the
to
purpose,
just below
with the funnel
neck, thus
The
latter. should
room
contact
capsule and
water.
cc.
"
be washed
must
jetof
Sufficient
to
be
about for
20
permit
liquida rotary motion, The flask should be held by its neck to prevent the hand time to time it should From from warming the solution. giving
the be examined from below
to note
dissolvingthe material.
whether
undissolved
material
Fio.
38.
After
and
subacetate
has the
been mark
described, the
with
water.
completed
adhere with the
to
drops of
absorbed
water
to the neck
of the
flas"they should
water
strips of filter-paper.The
solutions should be either
used
or
preparing
water
distilled
other
free of
opticallyactive substances.
of the flask should be be be
The
contents
thoroughly mixed
upon
by
The
shaking and
filter should should be be
poured immediately
for
or
the
filter.
used.
should
large enough,
as
especiallyin analyzing
of the flask. The above centimeters the
sugars,
to receive
never
filter should
be
large
in
to project
edges of the
should
funnel. be be
The used
first few
cubic
of the
and filtering-cylinder
166
OPTICAL
METHODS
IN
SUQAB
ANALYSIS.
filtrate should
the
not
clear
to
it may be
be
returned
to
but filter,
this
usually
recommended.
and
It
is Eilnays
preferable
considerable
runs a
analyzing
accuracy
sugars
to
other
materials
the
requiring
is best
reject portioca of
filtrate does
not
filtrate until it
to prepare
clear.
new
If the
cle"r, it
of
tempted at-
solution, changing
the
quantity
be
subacetate
of
lead. with
The
polarization should
never
except
It may the
sometimes
clear solutions
The
with of
a
juice and
products of unsound
salt
or
addition
sodium
phosphate
both the
by refiltrakieselguhr
remedy
this,or
may
be
used.
be
due
to sub-
insufficient
acetate
subacetate.
be
little of
Home's
dry
should
added.
"
F'OieTing Devicet.
illustrated in
convenient
A and
many
filteringarrangement funnel,
to
ia
Fig.
39.
is
stemless
a
quarterA
pint
precipiUting-jar, by
4
small
cyUnder.
the
plain
cylinder is preferred
as
chemists
Up-cylinder,
of
makes
funnels,
of thin
diameter,
are
more
good
tin-^late or
The
copper,
planished, glass.
stemless
convenient,
and with
advantage
of
the
metal
funnels
ease
heavy
which
glass precipitating-jars or
cylinders
is the
SPECIAL
SUGAR
APPARATUS.
167
they
very
may
be
washed
and
dried.
The
jar and
cylinderare
convenient
"
Sugar-flasks. ^The flasks used in sugar-work are usually They graduated to hold 50 cc. 100 cc, or multiplesof 100 cc. also graduated with two marks, viz., 50-55 cc, 100-110 are then called sugar-flasks'' by the dealers. cc, etc, and are Orders should to dealers for flasks and other precisionware in stating the system of graduation, whether be very specific It is important that all to Mohr's cc. or units,or metric cc. in the laboratory be of the same such ware tion. system of gradua'^
Mohr's
units
grams
should and
be
used
with
or
the
true
old
cc.
normal
C.
weight of 26.048
the metric
at 20"
R
110
"0
Fig.
40.
with
the
normal
weight of
be made
26
grams,
that
adopted by
the
International
Flasks
Commission
Methods.
glass tubing of uniform The and circular cross-section. shape of the body of bore the flask should approximate that of the diagrams in Fig. 40. A flask of this form gives little trouble from air-bubbles. necks of larger often have work for commercial Flasks
should internal diameter
or
than
those
used
in This
the
U.
S.
laboratories
the diameters
in research
work.
below specified
should
following maximum
of tolerance the U. of
error
internal diameters
in the
of the neck
are
capacity of flasks
specified by
S. Bureau
of Standards:
168
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
Tbis such
limit
of tolerance diameter.
is
flasks
of
small of
a
neck
prominent dealer
writer
were
direction of
of the
and
all calibration,
well within
given
specifiedfor use in the U. S. Custom These have a height laboratories are like B of Fig. 40. in length and its internal The neck is 70 mm. mm.
100
cc.
flasks
diameter
12.6 30
mm.
must
be not
less than
11.6
mm.
and
not not
more
than than
mm.
The from
graduation marks
end and 16
shall be
mm.
less
the upper
jnarked the
system
cc,
flask and
20** C."
cubic-centimeter
The
pletely com-
graduation-mark
encircle flask. Pellet's conical
are
the
of
rubber bottom
Fig.
41.
flasks. Fig. 41, and have strong glass a to tfie cover sUp over and a ring for the neck
to reduce
of air-bubbles.
SIECIAL
SUGAR
APPARATUS.
169
flasks A
and
B the
of various capacities
oratory. sugar-house labare
the
requirements of
Kohlrausch
(D) flasks
used
at
analysis of Alter press-cake. The flask C if narrow the graduation may be used in all classes of work.
The flasks should be
frequently and thoroughly cleaned. * C. A. Browne recommends solution cleaning with a warm of sodium hydroxide and Bochelle salts,such as is used in the film of lead preparing Fehling's solution. This removes
'
carbonate commercial
that
deposits upon
acid is
muriatic
usually
used
for this
Treatment with sugar-house laboratories. by washing and then a strong solution of chromic acid in concentrated sulphuric acid,is good preparation of flasks for calibration. It is advisable
to
use
the chromic
acid
solution
the frequently in cleansing flasks. After this treatment drops of water will drain from the neck of the flask properly instead of adhering to it. Calibration of Sugar-flasks. No flask should be used in
"
important capacity.
system
to
the
cc,
part of
facturers manuone
flasks of the
being sometimes
the flask
an as oven.
having been
above
note
graduated
and oughly thor-
described
dry it in
moisture
return
whether if
so
has
condensed
oven.
walls
and
The
errors
weighing should
of the balance in the balance
be
by
Cool but
substitution the do
not
to to
eliminate
room
itself.
case,
flask
perature tem-
then hand in
accurately counterpoise it, placing it upon balance-pan. Pieces of metal or weights may
the flask from the
right-hand pan
This
accurate
weights substituted
gives the weight of of the analyticalweights. accuracy with recently boiled distilled water
flask.
""
Hai^book
of Sugar
Analysis,"
p.
171.
170
OPTICAL
METHODS
IN
SDOAB
ANALTBIB.
of
room
temperature.
the the
water
be
as
used
in
running
wetting
neck of
far
is possible
to
neck.
water
that
may
adhere
the
ing fillneck
Verify
If
the
holding
at
part
eye.
of the
graduation
the
curve
the
the is not
the
of
the
or
meniscu?
remove
in
means
hne
with of
a
odd
water
by
the
of
balance-pan
or
as
before
and
count"rpoiBe it with
the
pieces
the
metal
weights.
the
water
Remove with
an
fla^
and
note
temperature
of
Fis.
42.
accurate
thennometer.
and
Counterpoise the
record the this
metal
that
with
of the
the flask
analytical weights
and
water. correct
weight
of
as
Deducting
of the
not.
water
weight
whether
the
flask
gives the
weight
or
the
balance
ie in prop"
adjustment
Reference
is
now
had
of 100
to
the
tables,
pages to
452
and
or
453,
the
showing
true
cc.
the
weight
at
cc.
(according
temperatures.
of
water
Mobr For
to
table)
various
grams this
example:
C.
Our
ence
flask contains
to
99.958
at
20"
Refei^
of
the
table
cc.
shows
to
be
the
apparent
weight
weight
at to
100
to
Mohr's
at 20"
C, hence
of
this system.
and
flask and
true
cc.
of C.
water
the
corrections
for
20"
The
correction
20"
C.
i3+0.282, which
added
99.95S
172
OPTICAL
METHODS
IN
S^QAB
ANALYSIS.
shown
in F^.
a
43
very
is suitable. convenient
e.g.
The type
the
decimal
for very
in
Fig. 43, b
o( In
rapid weighings
of
at
a
the the
same
quantity,
normal
sugar. back
pan.
balance
illustrated,10 'weights,
set
grams 1
in the gram
the
of the
'
counterpoiee
normal of these
other
Two be
sets
and
normal, should
be
the
provided.
for balances
a
weights
the
should
kept
in
reserve
verifying and
should
at
checking
least be
weight of
to
two
others.
The
sensitive
milligrams
materials
with
though weights
of sugar
milligrams
are
The
errors
that
may
be introduced
ation evapor-
absorption
of moisture
to
in alow
2
weighing
of
more
within
milligrams.
in Fig. 44 in is very which
eon-
type
the
of balance
shown
so-called
of
rough
weighings
are
large
This
capacity
balance it from
speed
be and
manipulation
in
a
essentials. hood
to
should dust
placed
That
glass-framed
This
protect
in
100
currents
of air.
of size.
5
instrument
is made
to
several
capacities.
is
a
kilograms,
It should
sensitive
milligrams,
suitable
have
agate bearings
HEATING
DEVICES.
173
and
use
knife in
Stock-bottles.
and be The
the
lead
use
analysis,should
the work-table.
kept in large
water-bottle
have
rubber
connections, a
pinch-cock and
glass-nozzle, forming a convenient ment arrangeand for diluting for washing samples into the sugar-flask the solutions to the graduations on the necks of the flasks. This is a very satisfactory form of wash-bottle, and several about the laboratory. The of these should be distributed
lead subacetate bottle
should
be connected
with
reservoir-
FiG. 45.
,
burette.
The
burette
has
three-way cock,
by
means
one
opening
of
glasssyphon
rubber
tube. be
The
air-inlet to the
subacetate-of-lead
bottle
ing containprovided with a small wash-bottle caustic soda solution, to absorb the carbonic acid and prevent
should
This
small
is not precipitation
are
used
is not
solution
is used
storing samples
solution
juice a
Heating
The
electric
most
a
venient con-
24-hours
174
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
the generatorsare
only operatedat
be supplemented by stoves. must night the hot-plates The Norma alcohol stove Fig. 45 is satisf^^ctory for heating in etc. extractions, inversions, Notes 82. The on Polariscopic Manipulations. should not bear heavily of the observation-tubes screw-caps the since glass is double-refracting cover-glasses, upon does not quickly recover under these conditions and its condition. normal A largeerror be introduced through may excessive pressure the glasses. The cover-glasses should on be of the best qualityof glass, clean and with parallel perfectly sides. A glassmay be tested with regard to the parallelism of its surfaces by holding it in front of a window and looking through it at a window-bar; on revolving the glassslowly if the bar appears between the thumb and a finger, to move and the should be the surfaces are not parallel glass rejected. become Old glasses which have scratched should slightly
"
.
not
be
used.
Glasses
and
observation-tubes
should
be
frequentlywashed
The
should planes of the ends of the observation-tubes This may be tested be perpendicularto the axis of the tube. by placing a tube filled with a sugar solution in the trough and making an observation; on revolving of the polariscope the tube in the trough, and making observations at different should the readings vary, the ends of the tube positions, have not been properlyground. The manufacturers of polariscopesand their accessories in their methods that faulty have attained such accuracy apparatus rarely leaves their workshops, nevertheless the scales and accessories should be checked to verifygraduations, and tube length. should be used in a well-ventilated room. The polariscope It should be protected from the heat of the lamp and, so A confrom light from other sources. far as practicable, venient in 'a box, arrangement is to place the instrument The end lamp is placed outside the leaving one open. the instrument the open end, and lights box, opposite through In making a reading,the observer stands a small opening. end of the box, his body cutting off the greater at the open light. The inside of the box should part of the extraneous
VOLUME
OP
THE
LEAD
PBECIPITATB.
175
be the be
painted black.
bottom
The
or
should polariseope
be
fastened to
not
of the box
table,so
scale
that
it may
readily
by
reflecting
light from
models in the
polariscopelamp
of reflectors.
of instruments. absence
The
current
may
be
iently conven-
by
used
and should be supplied by dry-batteries bell push-button. A gas-jetor candle should for this
controlled
never
be
or
lightingon
account
of
settingof
the
scale polariscope
quently fre-
verified,using standardized
bichromate filter-cell(see page and in
quartz
must
145)
this verification
polariscope
of the dark
83.
"
Influence
^The lead
tate. Precipi-
introduces errors into the polariprecipitate of which are probably offset by compensome soopicanalysis, sating of low-grade products. notably in the analysis errors, will The error due to the volume occupied by the precipitate be considered in this paragraph, and those due to influence of the lead
upon
the
sugars
and
on.
other
active optically
bodies
will be
discussed
farther if
a
It is evident
that
of the flask be
for the
occupied by
volume
so
solid, and
compensation
occupied, the
matter
high.
but
more
This
in especially
beet-sugarand
refiningindustries. and others noticed by Rafe and Pellet,Commerson, It was that in low-grade products, the saline coeflficientof which is of the high, there is apparently no error due to the volume laige precipitate.They attributed this fact to an absorption
of
sucrose
moment
From is
no
numerous
experiAientsSachs*
sucrose,
concluded
the
'"'""" da
there
absorption of
"
and
attributed
"
results with
Revue
Universelle
de la Fabrication
Sucre, 1. 451.
176
low
and
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
products
sodium
to
the
acetates
of
potassium
position decomof the
acid
from
the
power
of the
sucrose.
salt, upon
in the
to
rotatory
This
is strengthened
very
perceptible error,
due juices,
of polarization
sugar-cane
the
formed, whereas
products the quantity is laige. Sachs's made experiments were tration by increasingthe concenof the solution instead of by dilution as practiced The following data are from Sachs's paper: by Scheibler.
He dissolved
x
grams
of molasses
in water,
added
sufficient of the
x
af the
solution
100
and
quantity of
volume An
molasses
is increased
with
each
of the increase
precipitate must
in the volume
increase of the
ratio.
precipitate,
if this
should incf^9ase only dist^urbinginfljiejace, is due to the sugar, since the than the, polarization, mpre
nere.the
of the
volume
solution is decreased.
.
reading,the
if there is
an
ratio
"
should due
to
with
the
concentration,
I
error,
of the Sachs
not precipitate,
compensated
of beet-molasses
by
other
influences.
5 to and
y
used
quantities
cc,
ranging from
values
of
x
35
grams
in 100
and
substitutingthe
he
in the
ratio and
reducing
obtained
the
followingfigures:
1.906
2.14 1.900 2.13 1.900 2.14 1.906 2.14
1st Series
1.896
2d
The
errors
*'
for that
due
to
of thb
In
a
beet-juicesSachs
obtained
the
1st
0.5446
0.5800
!
""
0.5474
0.5480 0.5842
"
0.5497 0.5860
,1
2d
.
0.5836
' I
...I.
.(i
"
"^ Revue
UniverBelle
de la Fabrication
du Sucre, 1, 451.
VOLUME
OF
THE
LEAD
PREOIPITATB.
177
The
an
increase due
to
in the tha
juices shows
to correct
that
there there
is is
error
of the
error
precipitate and
it. Cuba with
not
sufficient
compensating by the
to
Experiments
gave
author
in
cane-molasses series of R.
results
similar
those of
of Sachs, and
several
unpublished analyses
at
cane-juices made
gave
by
L.
Cook,
the
and
writer's
lead
instance,
25 gr. :1
the
following results:
ck.
Juice
cc.
50 gr. :2
75
gr. :3
cc.
100
gr. :4 cc.
1st Series
0.628
0.628
0.632
0.633
0.633 0.634
"
No.
is
The
cc.
polarization of
was
16.36, and
100
cc.
weight in
4
was
and
dividing the
an
polariseope reading by
error
16.49, shomng
of
sucrose.
same
of 0.13 2d
per
cent
The
uncompensated
was
in the
Series, ttsingthe
juice,
0.15*^
In
two
of which after
Juice
experiments by Cook, in the first and the polarization was inunediate in the second
other
the
series of
forty hours,
and
results
40
gr. :2
were
as
follows:
80
gr. :4
cc.
cc.
CO gr. :3
cc.
cc.lOO
gr.
:5 cc"
1st
Series.....
"
0.690
0.691 0.690
0.690(?)
0.692
0.694
0.696
2d As
0.687
case
0.693
0.694
in the
of Cook
shows
very
perceptible error
of the of
in the
the
volume
precipitate.
the
used
the
following method
usual, using
hot the
determining
of
ume volsub. of
a
of the
acetate
cc.
juice with
tall
cylinder instead
all of
a
flask.
water
the
cold
finally with
Transfer the dilute
a
sucrose
precipitateto weight of
to
ICO-cc.
flask and
the
normal
the
cane-sugar, 100
cc,
dissolve
sugar,
solution
using polarize,
calculated
t^'mim^^^^'^^
'"'""'"'
400-mm.
observation-tube.
The
results
are
as
follows:
" " " . "
.^----1
"""""".
'
Revue
Universelle
de
la Fabrication
du
Sucre,
1, 451.
178
OPTICAL
METHODS
IN
BUGAB
ANALYSIS.
Let
P""per
P^"the
cent
of
sucrose
in the
sugar;
up
polarizationof the solution,made of the precipitate; presence of the lead precipitate. ="the volume
"
in the
Then
,-i50^ziOOP
99.9;
100.77.
Example:
Let
P="
P'"
Vh^r. Then
^^(100X100.77)-(100X99.
^^^j;^
the method
9) ^. ^ ^-0.86cc.
^^
followingis
error
of Scheibler of the
ior
correcting
To 100
cc.
predpitate^and usually
method":
"Scheibler's double-dilution
of juice add the requisite quantity of sobacetate lead for the clarification, to. 110 cc. of complete the volume
and
polarize as
as
usual;
to
second
portion of 100
to 220
cC:
of and
cc,
Multiplythe
2.2
product from
and remainder
per
cent
reading by 2, polariscope first reading,multiply the product from the first required reading for the
by
deduct
this
reading. The
calculation
is the
sucrose:
of the
Example,
Degree Brix of the juices First polariscope reading (110 cc.)
Second
'*
''
18 .0 67.6
28.7
(220 cc.)....
2X28.7"57.4;
"57.16=corrected
page 300
we
67.6-67.4-0.2;
have:
required per
cent.
25, 1054.
Zeit. RUbenzucker-Industrie,
80
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
caused
excess
by excessive
of 0,5
cc. causes
amounts
a a
of subacetate of
of lead.
cc.
An
diminution
1 0.1**;
on
of
0.12**;
cc.
cc.
diminution of 0.90"
a
scale.
excess
rotation
co. excess
reaches
minimum
returns
to
with 6
in
to increase with
of lead solution
sugar
99.9" polarizing
used
in these
experiments.
^
followingobservations relative to constant the influence of certain inorganic salts: "With chlorides of barium, strontium, relation of sugar to water, the decrease in the which continues and calcium cause a rotation, to decrease as the salt is increased; calcium chloride causes
Famsteiner made the
a
decrease, but
causes
when
an
maximum
further that
of
addition
finallyexceeds
sohition. the pure-sugar "If the relation of the sugar to that of the salt be kept in all constant, it is found that the addition of water causes
cases
an
increase
action
is almost
a
i.e.,the specific rotatory power, The specific rotatory power unaffected by varying the quantity of sugar with
relation between the salt and
water.
in
the
constant
The
a
chlorides
ner. man-
of
potassium behave
in
similar
quantitiesof different salts shows that in the ease of strontium, calcium, and magnesium the depression varies inversely with the molecular weight,and that the product of the two quantities chloride does not act Barium is approximately a constant.
same
An
examination
in the
same
manner,
alkalis show
similar relation.
within each
to different group
relation, however,
not
only holds
salts
good
of chlorides and
for two
belonging
in
groups."
power
The
rotatory
of
sucrose
in
water
or
alcohol
modified
when
by
the presence
of nitrates of sodium
potassiumeven
much
as
the
In his
precipitate,
[_
Berichte
Gesell.
Chem.
1
INFLUENCE OF SUB ACETATE OF LEAD.
181
that the presence of acetate of potassium very diminished the rotation. The diminution was perceptibly Sachs also noticeable
was
found
with
the
and
but lead,
salts. corresponding sodium also states of Sachs that citrate of potassium, carbonate sodium, and several other salts have an influence analogous
not
so
marked
with
to
that
of the
acetates.
The in part.
presence
reduces the
use
Sachs
that
acid in
is very
tionable objec-
account
of the volume
formed precipitate
with
the
lead.
"
Dextrose.
or,
^The rotatory power of dextrose is not modified, if at all, but very slightly, by either the subacetate oi
acetate
the
The
rotatory power
presence
of levulose
greatly
Acetic levulose is
diminished
acid added
by
to
the
acidity restores
a
partly
precipitated
as
of certain
chlorides,
quantitiesgreater or less,according to the relative pro* Edson). portions of the salts,lead, and levulose (Pellet, levulose in part, when of lead precipitates Basic acetate
in salts
occur
in the
same
solution with
constituents
of which
basic acetate
of lead forms
insoluble combinations
Levulose. In
(Prinsenof of
GJeerligs).
Invert-sugar Dextrose^ and
J
"
the the
presence
the
salts formed
in the
decompositionof
subacetate
lead, dextrose, and levulose are The influence of the basic lead salt Edson).
or power little lead of of undue activity optical gives
in part precipitated
on
(Pellet,
of levulose (seeLevulose)
the formation
prominence
a
dextrose, which
amounts Increasing
is not
affected
and
results in added
plus error.
to
of subacetate
of lead
invert-
rotation,and
of that
error
of the in the
C. the
H.
Gill called
attention
to
this
Chemical
in the
early editions
Revue
du
Sucre. 1, 151.
182
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
author
power
advised of th"
the
the
use
of a"etic
acid
to
the
rotatory
levulose.
Acetic sugar;
acetate
acid
slightlylowers
acid sodic chloride
rotatory
an
power
of invertSodic
hydrochloric
and and Wm. the
has
opposite
the
effect.
increase
rotation
(H. A.
The
Weber acids
McPhersons).
the
increase
effect.
rotation increased.
increases If with
warming
the about
quantity of the mineral acid is the invert-sugar solution be diluted after hydrochloricacid, it does not quickly reach
its
rotation
requires
Malic acid is
acid.
"
artificial malic
opticallyinactive.
of lead. and and
precipitated by
are
subacetate Pectine
Pjrapectine.
"
^These
substances
rotatory dextroof
are
both
precipitated by subacetate
acetate
leadt
and
the
second
"
by normal
Not
of lead. subacetate of
Asparagine.
is rendered lead salt.
precipitable by
solution and
dextrorotatory instead
In water
asparagine in acid solution, is laevorotatory; dextrorotatory.* Asparagine is insoluble in alcohol,and in the presence of acetic acid
is inactive.*
is
alkaline solution
In
neutral
and of
alkaline
a
solution
asparagine
Isevorotatory; in
in the
presence
presence
mineral
rotation becomes
and
with
10
molecules is
0", and
immature
with
additional
acid
is present in it is
a
changed
lime
salt is found
"
molasses.*
Aspartic Acid.
the
are
lime
solutions in acid laevorotatory and dextrorotatory. Aspartic acid is precipitatedby subacetate of lead.
Chimistes
of de
" 2
Bulletin
Aaaoc
Optical Rotation
Champion
W.
Organic
ed., 541.
"
and
Pellet, Compt.
Bui.
"
Maxwell,
38, 2d
1380.
BONE-BLACK
ERROR.
183
85.
exercises
or
anknal
For
qharcoal
reason
this
it is desirable to
avoid
using it
the
half-normal advise
a
work whenever analytical by different experimenters to add of powdered, dry bone1 to 3 grams weight of material in 100 cc. of filtration of 50 of
cc.
in
solution;
solution
others
the
of the and
sugar
the through quantity and then the filtration of sufficient rejectionof the filtrate, for the observation.
small
bone-black
experiments the writer adopted the following method: Place a small quantity of bone-black, about 3 grams, in a small plain filter, rather slow filtering-paper. a selecting Add volume of the solution equal to that of the char or a and let this liquid filter just completely moisten the latter,
recent
In
off.
which
After
are
four
or
five similar
the the
filtrates by
tion observapolariscopic
and be
soon
whether
protected from
as
the
further This
tion, absorp-
is required tedious,but apparently gives very satisfactory results very when the coloring matter is not difficult to remove. If the color persistsobstinately, it is preferable to filter the 8olu" tion through the bone-black and reject thf first half of the .method filtrate. The
use
record
the
number.
of the
Mazda
to
Influence
of Temperature of
upop
Polarizations*
The
compensating type
at
polariscopecan
at
readings
The
was
the
temperature
which
it for
standardized., instruments
standard
and
temperature
these
made 1897
pijor to
the International
about
conformed
In
oi
Commission
for Uniform
as
Methods
Sugar Analysis
100 true
cc.
adopted
20" C.
as
26
grams
the normal
weight
and
at
The instrument makers corresponding volume. with this specification. have conformed The rotation due to the quartz wedges increases with rise of temperature
the
and
that of
sucrose
decreases.
Dr.
H.
W.
184
OPTICAL
METHODS
IN
SUGAR
ANALYSIS.
attention
Department
The ury Treas-
the
errors
introduced
sugar
polarizationsby these
in raw-sugar
conditions
and
prepared
table of corrections.
testing
made
very
of temperature
and cluded conpolarizationof raw-sugars that it is impossible to devise a simple reliable method In view of this conclusion, of corrections for cane-sugars. he has equipped his laboratory (New York Sugar Trade in which all Laboratory) with constant temperature rooms solutions are prepared and polarized at 20" C. This sugar
in the
arrangement
Brown in which
P*"
obviates
all
questionof
corrections.
=
states
?*[!-0.0003 (t- 20)], formula, P^" is the corrected P*, the observed polarization,
that the of the
to
and t the temperature polarization, serious error be applied without above 96** and that
Wiley'stable
are
may
also be used.
sugars
table, nor
formula
any
applicable to
factories conditions.
Few, if
under
sugar
are
standard
to
Obviously certain precautions can, and should, be observed reduce errors: The laboratory and polariscoperoom should
well ventilated should
not
be
and
of the
same
temperature.
a
The wall
or
ariscope polthe
be in the
vicinityof
should
heated be
gar,
used
in
part
be
as
basis
of the
a
reports
of the
(run
noon. after-
reports), should
polarized at
rather
time
temperature
iiii tropicallaboratories
than
in the heat
required for the instrument itself when of the Laurent t. ligl type using monochromatic Limits in Saccharimetric of Accuracy 87. sis.* AnalyNo
temperature
correction
is
"
Dr.
C.
A.
Browne
notes
twelve
errors
that
may
Handbook Dr. C. A.
of Sugar
Analysis,
N. Y. Orleans and
pp.
255-262. Trade of
Browne,
New
comments
Sugar
Lab., read
the in Am. this
up
paper
with
this
title before
the The
Section
Chem.
Soc., Nov.
are
20, 1914.
conclusions
paragraph
of the residual
stracted aberror.
from
this paper,
ACCURACY
IN
SACCHARIMBTRIC
ANALYSIS.
185
enter
into
sugar
analysis. While
to
a
analyses:
of moisture of moisture in normal
1. Loss 2. 3. Loss
during mixing.
during weighing.
Error
in capacity of flasks.
7.
8. 9.
Imperfect mixing of contents of flask* Evaporation during filtering. Error in length of polariscopetubes.
of bichromate cell. Variations Defects
errors
10. Omission
11. 12.
in temperature.
in scales of saccharimeters.
The
3, 6,
with
Since
and
12
are
iii
general mutually
do be
not appear may
pensating com-
and the
vary
errors
management
tubes side of the
in that
results. but
and
selected
slightlyon
in
disappear
may
averages
weights
the
near
balance. the
of easilybe kept within the limits of accuracy be checked The scales of the jK)lariscope may
accurate
standard
quartz
in fact " that These
plates and
all parts
points and
with the
Schmidt
Haensch
the
are
control-tube,Fig. 29.
errors
Browne
estimates
following plus
numbered
due
to: as
may
enter
in careless work.
in the
previous list:
Sugar Degrees.
Error
Mixing on paper 2. Evaporation during weighing in clarification. of precipitate 4. Volume of levulose 5. Precipitation of the 7. Imperfect mixing of the contents
1.
. .
+0
05
.
-f0.02 +0
18
.
-|-0.03
flask 8.
10.
11.
186
OPTICAL
METHODS
IN
SUGAB
ANALYSIS.
last
four four
6iT0ts
amounting
be
not
to
0.20** The
are
preventable
residual
error
first work
may
reduced. exceed
final
as
careful
should
+0.12
follows:
Error
due
tor
.
Sugar
Degrees.
1. 2. 4.
Evaporation Evaporation
'Volume
of
in in
mixing weighing
precipitate
levulose
6.
Precipitatioikof
Total
error
+0.120
are
other in the
sources
of
pages upon
error
that of this
have
already
such
as
been those
previous
pressure
work,
by
the the
the
cover-glasses, quarta-plates,
temperature
from
wiping
solution
of the
at
a
standardized different
errors
of the
that
of
observation,
The
use
etc.
Such
cream
are
entirely avoidable.
normal
acetate of
of
alumina
or
the the
lead
in
the
clarification will
instead
of
basic
acetate,
the
when
the
error.
material Home's of
permit,
practically
removes,
eliminates
or
levulose
so,
dry-lead
method It
nearly
that both
the these
of
volume
errors
precipitate
be
error.
is
possible
use
would
reduced
by
the
of color of
acetate
lead
in
clarifying, where
The which
to
"
conditions
error
of is
one
admit.
most
temperature
the 0.5**
important
may
with
tropical
in is
extreme
an
chemist
cases.
must
deal.
a
This
constant to
a
amount
Since addition
error
temperature
laboratory
improbable
this
sugar-house,
the
only
tests
or
defense
against
lies the
in
making
important
early in the
the
use
morning
during
low-temperature
corrections.
period,
in
of arbitrary
temperature
188
CHEMICAL
METHODS
IN
SUGAR
ANALYSIS.
After
a
completing
the it
transfer almost
ths
solution it
to
liter-flask, dilute
caustic
cc.
neutralize
the
with
to
dilute
1000 The be
soda
solution
complete
"
.
volume
solution
contains
dextrose
and
levulose of
j
and
should Wein
:
analyzed
25
by
cc.
the
of
foUowi^jg method
solution 397,
Meissl
of
and
Measure* Soxhlet's
add the
50
(A)
page
and
25
cc,
a
solution
(B),
beaker,
solution,
cc.
416,
and
into boil
250-cc.
of the
flame the
sugar
solution
two
minutes,
using
najted
Collect
of the
lamp.
oxide in and determine
page 235.
cuprous
the
copper
in
it
by
one
of of
the the
methods
118,
Ascertain
the
of
weight
copper
invert-sugar
from
on
the
number
of milligrams
reduced, weight
in
pages
OHiltiply
weight
of
this
sucrose
by
the
it to
of
used.
the
quantity
material
This
plication multion
is
necessary
sucrose
yields
invert-sugar,
inversion,
If the
to
in
the
ratio
100:95.
material
sucrose,
contains
glucose
the
(reducing-sugar)
before
in
tion addi-
determine
inversion Calculate
reduction
the
inversion described
sucrose as
by
for
118,
and
after
by
the
method
just
of
invert-sugar.
percentage
invert-sugar
=the
after
per
inversion"
cent
sucrose.
glucose
in
the
:""0.95
required
of
selected
Determlnatloa
method of
to
Glucose
for
(Beducing-sugar),
glucose
material
"
The
be
depends
and also
upon
th^.
quantity
sucrose
this
substance
in the
whether
is present.
no
If
sucrose
is present, is to of the be
the used.
method
If
on
described both
page
sucrose
in and
the
ceding pre-
paragraph
are
glucose
be
ployed. em-
present,
one
methods
235
should
DETERMfNATlON
OF
SUCROSE.
180
TABLE
FOR
THE
ESTIMATION
OF
INVERTSUGAR.
190
CHEMICAL
METHODS
OP
SUGAR
ANALYSIS.
TABLE
FOR
THE
ESTIMATION
OF
INVERTnSUGAR.-Con"intt"l.
DENSITY
DETERMINATIONS.
APPARATUS
AND
METHODS.
91.
General
Remarks.
used
in the
"
^The
sugar
expression industry
chemists
"density" synonymously
is
very with
term
"^
commonly
"specific gravity."
the
Sugar
the
also the
frequently "density"
degree
Brix This
or use
degree
word
usage
Baum^
of
the
solution.
but this
of the
density
and
the
is not
strictly
will be
correct,
used The termed
92. in
it is sanctioned
sense
by
book
word
in
on
this
for
brevity
used in
and
convenience. work
are
graduations
"
hydrometers
sugar-
degrees."
Brix
was
Degree
or
Balling." by
This
system
the
of
eter hydromwere
graduation
afterwards
devised and
Balling;
checked in
by
hydrometer
name
by
both
names
Germany,
in America. of
sucrose
"Brix'* Brix
sugar
to
almost
exclusively
by weight
commercial
degree
pure
percentage
In the total Brix
solution. consider
or
sugar
as
analysis
percentage
a
is of It
customary solid
is this
degree
Brix
the in
matter,
feature
the of the
liquid.
as
spindle,
renders
these
more
instruments
are
commonly
the Baum^
as
it
convenient The
a
than
sugar-house
a
work. in
degree
Brix,
determined
the
matter
oven
by
apparent
in
a
floating
degree
spindle
Brix.
as
sugar
solution, is termed
of total solid in
an
The
percentage
solution the
mined deter-
by
Brix.
drying
is often
true
degree
the This
on
Except degree
is
when
qualified
is
by
word be
"true,"
meant.
apparent
Brix termed
understood
spindle
scale The the
often
Balling,
and
the
readings
its
degrees
French
Balling.
use
two
modifications Brix-Vivien
of
this
instrument,
The 191 Brix-
Brix-Dupont
and
the
spindles.
19^
DENSITY
DETERMINATIONS.
Dupont
whereas
to
hydrometer reads 0" in distilled water Brix the spindle reads 0" at 17i" C, or
standard
at
at
15"
C,
the
adopted by the
20" C. Both
The sugar
International
according Congress of
indicate cates indiin
in
Chemistry,
the
terms
of
these
hydrometers
solution
at
Brix- Vivien in
a
hydrometer
of sugar
15" C.
weight and
well
to
volume,
that
i.e.,grams
the
Brix
100
of solution.
state
spindle and
in
its
indicate
percentages
of
sugar.
sucrose
water
Baum6 relation
(also
with
spelled
the
centage per-
Beaum^) point
water to at
scale
has
no
convenient of
any
composition
which the the standard
Baumd
temperature
Baum^ but
the
correspondingpoint
gravity
is marked
in pure
sulphuric acid
the
range
66".
zero,
spindles are
1.8427
below
of from
50"
is
recalculated,
scale. The
values
graduations
are
of
the
Baum^
or
recalculated
termed those
at
one
the *'new"
"corrected"
460.
degrqps Baume
The in the the
are was
Baum^
sugar
industry, but
Planters
at
Brix
scale. scale.
and
the
Baum^ 94.
are
Hydrometers
for
use
or
Spindles.-^These
'^saccharometers"
when
instruments
frequently termed
in
specially
This
the
provided
the
with
thermometer. made of
Instruments
metal
and
or
ordinary work,
without standard
the
in the
are factory,
of
and glass,
In America
many Ger-
instruments standard
hag
adopted by the International Congress of Applied Chemistry is 20" C, though this is not yet in general For these st^ndarda.' varying from use. temperatures
HYDBOMETEBS
r\
OR
SPINDLES.
193
corrections
must
be
applied to
normal
when
or
the
ings. read-
Hydrometers
temperature
distilled water and the the
water
a
whose
standard floated in
is
17J*'C.,
at this
temperature,
In
read 0". of
corresponding specifiegravity
is 1.0000. volume other of the sugar
to
at
words, the
solution of
at
weight of
17J" C.
same on
is referred of water
the
weight
The
the
1 7i" C.
table
is constructed
temperature,
i 17
17i" C.
whose normal
as
Hydrometers
temperature
International
lU
or
standard
is 20*^0.,
when
10
10
floated
tempera*
20
gravityis
0.998234. of
the
21
ponding
Brix,
are "H
degrees
the
given in
table,
Hl^
page
477.
A
1on
In
reading
at
scale is made
not
the
ig
17:
point R,
The of the and
R\ of Fig. 47.
is at the level
point R
surface of the
liquid
with tion. solu-
the
viscosity of
the
position
The made
of
the
^
vo-
point R.
the after
reading of
until suflicient
scale is not
allowing
for the
time
jblOi
4(i.
hydrometer
of the
same
FiQ.
47.
to
become
194
DENSITY
DETERMINATIONS.
temperature of the liquid varies from the normal temperature for which the hydrometer is graduated, the observed reading of the scale must be corrected.
temperature
as
the solution.
If the
temperature is 17}" C.J the corrections given in Gerlach's table,page 489, should be used. For instruments that are graduated at 20" C, in mission of the International Comconformitywith the specification for Uniform Methods, the table of corrections en
pages 490 and work
to
use
For
instruments
whose
normal
hydrometer
at near
The
for from
be used the
temperature
the
differsmuch
Hydrometers
on
the
paper
the
mercury
printed with the thermometric degrees, the height of column indicatingthe correction to be applied.
are
also made
with
corrections
The
writer recommends
shown
in
No difficulty is exbeing included. Fig. 46, the thermometer perienced in molasses soluin reading the temperature, even tions, since at most the
mercury
the instrument
emerges.
need
stems
be
lifted
only until
column
The
should
be open read" A range of 10" Brix per 5 to 5.5 inches of stem is advised. Hydrometers should be tested from time to time, employing small
standardized solutions of
the The
pure
sucrose,
at
approximately
graduated.
temperature
at
which
the
instrument be
was
wide, so that the hydrometer-jar or freely. spindlemay float perfectly Balanced ^The principle of this The 95. Westphal be briefly stated as follows: A glass balance, Fig. 48, may bob is so adjusted as to be capable of displacing a given
"
cylinder should
number
of grams,
five when
at
wholly liquid and given teniperature fine wire. The bobs platinum b^ suspended by a may but for sugar-work ITi** C. graduated for any temperature;
is most
the
temperature
For
whose
usually
accurate
employed
work
specific gravity
for which
the
also
is to
1
exactly
that
Adapted
Uluftration.
1%
'
DENSITY
DETERMINATIONS.
sponding graduations of
.300, .030, .003, .0003,
hook
case
the
etc.
beam,
Each
and
from
which
than of
additional
one
weights may
same
suspended
follows: above in
ia
of The
more
method
the
graduation.
as
is
pend Susthe
bob
of
the
balance
as
described
and
temperature,
balance
riders
until the
off the
specificgravity from the position of the weights the beam. on gravity Example: In determining the specific of a sample of cane juice the position of the riders was
follows:
1 at 2 not 3at
4 at
t
as
"=1 .000
the
.
beam.
=0.07 =0 =1 .009
7. 9
.r
Specificgravity
The
.079
correspondingto the specific degree Brix or Baum6 from the table, page be ascertained 482. gravity may bottles so are Pyknometers. structed conPyknometers 96.
"
that
they
the
may
be
filled with
definite volume
of
liquid.
Given
of this volume,
equal volume
use a
It is not
necessary
to
pyknometer
work, the
rapid density determinations by the hydrometer accurate. being usually sufficiently in a great variety of forms. One Pyknometers are made
convenient
an
of the most
in
Fig. 49.
The
side
the liquid when is put in place, also for the stopper, a fine thermometer, of the liquid rises. The bottle overflow, as the temperature should be filledwith the liquid cooled to a temperature lower the density is to be determined. As that at which than the pands temperature rises to the desired point, the liquid extube and tube. the
excess
provides
outlet
of
is blotted
with the
paper cap
at
the^ side
At the and
as
required temperature
any
is
placed in position
receives the
further
liquid that
to
temperature
rises
that
TTKNOMETERS.
197
top of the
termine defor the
There
escape
is
minute
opening
in
in the
cap
/TN
of the air.
to
sugar-work gravity at 17 J**C, specific the solution at this temperature being of the with an equ"d weight compared
the
It is convenient
volume
of water Committee
at
17i" C.
on
The
national Inter-
Uniform 20" C.
Methods
as
of
Analysis adopted
at
the
standard
water
4"C., the
temperature
standard
of its used
maximum
is indicated
density. The
as
follows:
C. "-^-75 =1.07936,
meaning
solution each
that and
of the
were
above the line 17i". The number and that below is that of the solution,
"
that of the water. line, of the pyknometer, described By means in this article, the weighings can held by the readilybe made of the liquid gravity bottle at 17i"C. The specific the under specific-gravity
these
conditions
is
Fig. 49.
of water.
In both
cases
the
C,
the
the
be taken into densitymust glass pyknometer The account. following description of the calculations, also the table,are
is first filled with from
air
Landolt's
work.*
The
pyknometer
are
recentlyboiled and
The
and The
is
weighed.
is the
temperature
mass
weight
noted.
weight
apparent
of the water
in the
air,a
great
constant
pyknometer
should
at the
temperature,
be
at which t^,
it
was
therefore
determined
with
care.
Optischem
Drebungsvermogen.
kJ
K8
The
DENSITY
DETERMINATIONS.
calculations
the
are
made
the
by the followingformula, in
values indicated below:
whicli
letters have
TFo,the apparent
Fj Q,
the
mass
of the
water
in the
air at
the
perature tem-
^oJ
apparent
mass
of the
sugar
solution
in the
air at
the
temperature
t;
at the temperature gravity of water specific /gj coefficient cubical of the expansion of glass; 3^=0.000024,
"l=0.0012,
the
air
density;
at the
perature tem-
at 4" C.
The
first factor
of the
formula
corrects
specific
to
gravity, the
temperature
factor third
factor
is for
weights
The the end
in
vacuo.
value
of
may
be
taken
from
table
at
of this article.
a mean
If the
difference
may
^and
t^
is small,
SPECIFIC
value, 0.00C024,
OF
be
3^.
GRAVITY
WATER
AT
VARIOUS
TEMPERATURES.
(From
Landolt's
Optischem
Drehungsvermogen.)
GENERAL
ANALYTICAL
WORK.
SAMPLING
AND
AVERAOINQ.
97.
"
General
of the for the
Remarks
most
on
Sampling
often is that
and
Averaging.
One
unsatisfactory, problems
c^mensugar of
sentative the
not
samples
juices and
manufacture.
diffezent
st.'^es of the
of
the In
must
the
samples
representative they
to
continuously
Or, they
proportion
be
the
at
a
quantity
intervals,
measured
of
material*
a
must
secured
from
drawing
or
defini^^^
quantity in each
relation method
to
sample,
the
one
amount
of material
second
is the
Importance by the
and D from
proper
method
of
following example:
which
an
Given
lots of
sirup
A,B,C,
Let
average
sample is to be drawn.
Z)"*=200, and
let each mixture
a
A"1000,
5"800,
the others
C=500,
in
and
analysis. Manifestly a
equal patts of sirup ftom these lots would not of 10 parts o( A^S sample, but a mixture average
C, and
of the In
2 parts of D
be
true
oi B, 5 of
would
composition
in
sirup. averaging
the
analyses of
the
various
use
materials
cane-sugar
house, it is advisable
Thus sdlids
**
the
weights rather
sucrose,
than and
wei^ts
of the
juice,the
be
sum
apparent
end of
a
(Brix)
"
should
recorded
of
daily
and
at the
run
or
period the
the 199
daily
200
GENERAL
ANALYTICAL
WORK.
divided weights of sucrose by the weight of the juice and the quotient multiplied by 100, will give the mean per cent in the juice and so on. of sucrose Similarlythe anal3^sesof those of the other products the sugars, and, so far as possible, should
averaged. For the general laboratory data, the author prefers to collect daily one composite sample of the juices and each product. This is advisable since the quantity of mg,terial estimated or represented by the analyses is usually known daily,thus giving the analytical work a definite value. the Cane in the Field. 98. It is pracSampling tically
"
be
impossible to
that The will be
even
secure
moderate"sized
sample
of sugarcane
a
representativeof fairly
may
that of
best the
chemist
to
hope
a
conditions, is
obtain the
very
general
way
indicate
condition
to
same
of the
cane.
Thfe
in
ficulty difthe
in of iinalysis
sampling
canes
a
is due the
the
great
variations
from
various
parts of
even
small
from
field.
Frequently in
to
large factory,
receiving cane
will differ but may
vary
many
the fields,
daily average
little from
day
day whereas
widely from the average. In few stalks should be selected a sampling cut cane from second third row, or crossing the field one or every more times, according to its size, in sampling. The laiige sample, after mixing the canes, should be reduced by subsize for the laboratory. This sampling to one of convenient method is frequently impracticable, since the carts often
follow
It
close is
even
behind
more
the
cutters.
difficult to almost
of
sample standing
be
cane,
since
case
the
a
field is entire
an
impenetrable jungle.
cane
In
from
or
this
few
stools
should
from
near
secured ditches
a
various
parts of the
and after these
not
headlands, number,
cane
canes
be
reduced
to
convenient
mixing them thoroughly. of sampling the whole Perhaps the best method
await its arrival at
the
is
to
or
factory, then
car-loads 99.
Diffusion-bai^ry."
considerable
The
cane-chips may
sampled with
SAMPLING
BAGASSE.
201
diffusion-battery.A handful of the cuttings or chips be withdrawn should shortly after they begin to fall into
at the
the half
diffuser,and
filled. metal
second
handful
when
These
or
samples
agate-ware
be taken
should
be
clean
in
covered this
way
should
and be
to
drawn
ground in the small mill. should be made very heavy by repassingthe bagasse through be composited, the The the mill. juice samples should in proportion to the number small samples being drawn
intervals
of diffusers. Pellet
a
*
recommends twelve
the
period of
hours, by placing an
ammonia
in the
bottle containing
concentrated
box. 100.
"
covered
sample-pail or
Diffusion-
Sampling
Bagasse
and
Exhausted
chips. ^To a certain extent the bagasse presents the same The bagasse,however, cane. as the whole sampling difficulties in its passage less well mixed is more through the mills or be overcome and irregularities the by sampling across may
conveyor.
Samples of bagasse should include all of that on a section its entire width. On of the bagasse-carrier, reaching the be quickly and the sample should thoroughly lalxHratory^ small mixed and sub-sampled. The sample may be analyzed immediately or stored six hours in a closed box in the presence A should be saturated with the of formaldehyde. sponge
and preservative
In
be attached
to the
diffusion
a
work, the
from small
exhausted each
chips
as
are
removing
handful
diffuser
samples should be stored in a covered for drainage. At vessel, with provision at the bottom should frequent intervals the composite samples so formed be analyzed and the analyses weighted, in calculatingthe of diffusers. day's average, according to the number the Juice. saturation or imbibition When 101. Sampling to secure is practiced it is necessary two samples of the
These
"
one mill-juice,
from
the second
from
all the
Bulletin
Aasoo.
des
ChimisteB,
XXII,
922.
202
GENERAL
ANALYTICAL
WORK.
samples from there is hability the juice canal of the crusher when of water from the mill-bearings mixing with the juiceand in any events
it is usually advisable
to
mills.
It is
tb draw preferable
sample
at
as a
this
juice or
undiluted
juicesfrom the train of mills. The degrees. Brix of the two samples are also used in calculatingthe dilution of the mixed juicedue to maceration or leakage of water mill-journals. in determining the factor Special sampling is necessary coefficient to be applied in reducing the degree Brix of
or
mixed
from
the
or
the crusher
maceration
water.
Bufficient number
cane
of times
to note
and
milling conditions.
and first mill) and The
The that
juicesfrom
from"^ the be hour
(or crusher
are
entire
system
separatelysampled.
devices first and should be
sampling should
for
an
by
or
automatic
continuous
sample is of relativelyhigh degree Brix, and purity, due to the comparatively moderate content sucrose The applied in crushing the cane. degree pressure Brix of the second sample is lower than that of the first on longer. The crushing by the mills which and many of the impurities of the cane. extracts the rind-juice the degrees Brix of the two The factor is the relation between samples. The following ^utmple illustrates the calculation
account
of
the
v"ry
heavy
and
20"
use
of the factor:
samples, respectively,
Brix 0.986. of the 4- 20 19.7"; factor mixed-juicesin regularmilling,19.6, then 19.6 X0.985" 19.3, undiluted the degree Brix of the normal or juice. The juice should be sampled automatically and in proportion The milling is usually veary uniform to that extracted. under good conditions of equipment and operation, hence and
19.7
"
ism, samplers may be operated by some part of the mill mechanpreferably a roll-shaft. Certain t3rpes of samplers may be driven by a reciprocating or other part of the juieepump.
The
Calumet
is
an
efficient type of
204
GENERAL
ANALYTICAL
WORK.
screw
for
adjustingthe
sample. A ^ the cavity and through it. Corresponding holes are drilled barrel for the inlet of air and the discharge through the pump of the sample from the plunger. Two rings of packing, controlled the by a follower and packing-ring,are placed around plunger, one
between
at
of the
the
outer
end
of the
barrel
and
the be
an
other oval
outlet.
Th^re
should
opening in the packing-ring where it passes the juice-outlet, to admit of adjustment. The barrel of the sampler is screwed into the pipe from which the juice is to be drawn is and This sampler may be clamped into place with a locknut. ing operated ^om a reciprocating part of the juice-pump, reducsuch as is used in speed, if need be, by a mechanism pumping oil to a bearing. The vertical- or outlet-hole in the plunger is made the cutting of the small to reduce packing.
A
the
that may
be used
from
under
stream
favorable of
a
conditions
is
heavy
bottle. the
leading
wire
the be
should
given
delivery point. It is
further it should
necessary
to
cient large enough to conduct suffijuice to minimize the evaporation error. An undershot water-wheel, just dipping into the juice and driven by the current, may be used to sample from a canal. be The axle of the wheel be tubular and should be hollow and
a
trash and
few of the
spokes
should
communicate
sample
spoons
jar.
which
The
serve
hollow
to
spokes should
a
take up
juice and
throi-ghthe spokes and axle to the jar. Coombs' drip sampler, Fig. 51, may be used if the juice is As is shown in the figure,a small thoroughly strained. of juice or other liquid is led through a glass T-tube stream and of the tube by properly adjusting the side branch a small stream of liquid is diverted through it to the sample
jar.
it
may
be drawn
from of
a
by
should
at
means
the
be
adjusted to
pump
the moment
of
est high-
each
stroke.
EAMFLING
THE
JDICE.
205
The
difRcultywith
is their hability their sampling
and
most
to
clog, tendency
to
to
as
to
in proportion
the
liquid
from The
drawing
mills
an
average
a
certain the
e.g.
when
drawing sample
a
which
several
a
flow.
Calumet
is
sampler
with
the
draws necessiurily
correct
when and
it is
connected
the
latter.
dischai^
When from the
line this
from
pump
operated
with the
a
by
canal
sampler
its
a
ia connected
leading
crusher
sample
is from
only
it is usually
very
good approximation
all mechanical
representative sample.
superior
necessary to
Almost
samplers
It
are
hand in
and
drip samplers.
the
is often
a
sampling
mixed
juices
to
draw
small
measuring-cupful
and
^th
these
is used
form and
composite
defecators
drawn
one
sample.
are
If the
defecation small
ured meas-
system
the be
large,two
each filling
samples
if the
should
are
whoii
tank;
but
defecators
small
If the
206
GENERAL
ANALYTICAL
WORK.
Urge
one
as ttning-tanlui,
in the
Deming
should when
and
be
or
more
samples
the
tank
is
filling, one,
tank
enunple,
three
or
a
the
four second
feet of
when
juice in it,and
it is If the
first
pumped
to
into
from
small which
measuring-tanks,
flows the
liming-tanks,
the
defecatora,
be
or
sample
may
drawn
a
by
the
Horsin-D^oii
siicilar
automatic
below
sampler
as
described
for difFu"on
work.
Duplicate
samples
for
should
be
drawn,
for the
one
the the
density
other
determination
and
polarization.
for the
Methods
tion
preserva"of
of
the
samples
juice
to
and them
page
observations
are
in regard farther
on
given
in
207.
102.
Sampling
"
DiffustOBprocess
Julce.
The
diffusion
measurement
requires the
the
of
juice, drawn
a
from
each
diffuser, in ing-tank.
facilitates
,
small
meaaur-
This
measurement
the automatic
dmw-
ing of
means
the of
juice
the 52,
sample
Uorsin-Dten
by
sampler, Fig.
This
apparatus
cock
consists of
for
three-way
Flo. 62.
a
connecting
alternately
and
float. It is
small
stand-pipe
with
the
a
measuring- tank
suitable
is operated by
the
sampler
that
is
placed inEide
measuring-tank.
arranged
the sample
of juice drawn
is proportionate
PRESERVATION
OF
SAMPLES.
207
to
the
quantity of juice
battery should
The inlet to
in the the
tank.
The
discharge-pipe
the
from
the
enter
measuring-tank from
sampler should be directlyover the battery, if practicable projecting a short the inlet from distance into the pipe. If this precaution is not observed,
bottom. the the
sample
Care
may
not
be
representative of the
Preservation of
a
tankful
of
juice.
103.
"
of
Samplers.
the
Samples.
source
^In order
that
samples, it be kept thoroughly clean and be frequently sterilized. must of a steam-jet is usually the most Cleansing by means and efficient method. All sampling devices convenient should be thoroughly sterilized several times daily. The
cause
infection
and
of
with hot after each water sample jars should be washed The chemist be thoroughly dried. should and use fully realize that in analyzing samples that are improperly drawn leading eared for he id wasting his time and is obtaining misor
results.
Where measured
at intervals by the samples are drawn be conveniently stored in wide-mouthed,
stopper
should
have the
small
temperature size for the jars is three of the factory falls. A convenient the mouth should be fully13 cm. Mters and (5 inches) in is to obviate the The object of the large tnouth diameter. from of a funnel and to prevent the workmen use spilling juice on the edges of the jar. Small metal-cups, with long for measuring the samples; The handles, are convenient the number size of the cups depends upon of tanks that are
filled and These time of
daily; usually
10-15
cups
cc.
3-5
cc.
cup
for the
sucrose
sample
before
suitable sizes. density sample are should be thoroughly rinsed with juice each drawing the samples, and after the addition for
contents
the
samples the
The
of the
jars should
be
thoroughly
mixed.
sampling is complicated in a factory operating more than one tandem if these are operated at of mills,especially different capacities. If the mixed-juicesare pumped through
a a pump single pipe-line,
sampler of
the Csdumet
type
may:
208
GENERAL
ANALYTICAL
WORK.
be
connected
with
the
juioe-pump and
be
operated by it.
independently from each mill it be necessary to attach a sampler to each mill-pump may and composite the sainples in proportion to the quantity of cane In some installations it is ground by each tandem. to resort to hand sampling. necessary pumped
A must preservative
If the
juices are
be added
to the
samples in compositing.
be Samples for use in the Brix and ash determinations may preserved during 24 hours by the addition of 0.3 to 0.5 cc. of a 40 per cent formaldehyde solution per liter of juice. also be preserved by the addition These of samples may mercuric
chloride,using
are
should in
to be used
satisfactorypreservative of juices for sucrose oi lead. and glucose tests is Home's This dry subacetate used in the proportion is a very efficient preservative when of 12 grams a juicesample per liter of juice. It will preserve juice with the preservative. the sample should be thoroughly mixed of lead is used in solution, estimate of If the subacetate an
of This salt must periods far exceeding 24 hours. used in excessive quantitiesand after each addition for
not
be
probable volume of juicethat will be included in the days' and for each estimated composite sample should be made 100 cc. 5 cc. of the lead solution should be accuratelymeasured the into, the sample-jar. At the close of the day's work of the sample and preservative should be ascertained volume
the and then sufficient water
per
use
should
be added of the
sucrose.
to make
the total
dilution 10
enables It is the
cent
of the
of Schmitz's
to composite the samples preferable thus givingthe chemist a good control itself,
laboratory
the
sampleat
sure
that
the
subsamples
Cake.
drawn
the
FUter-press
varies This itself.
"
^The
position com-
cake filter-press
in different
parts of
of the cake
makes
accurate strictly
be left in the sampling impracticable since this work must The best approximations and comhands of the pressmen.
8AHPLIN0
THE
FILTER-PRESS
CAXB.
209
pariaoDS
The
are
obtained various
by cutdog
pieces
of
the cake
ayetemfor this
atically fh"m
inatrummt
shown
sampling.
that
This it may latter
It ia made
of
heavy
the body
brass the
or
and hand
of such
over
size
readily be grasped by
ia fastened
to
the
cover.
receptacle by bayonet
210
GENERAL
ANALYTICAL
WORK.
and
and
8et""8crew.
The in
cutter
is
brass-tube
the
ind'i
about
i inch
diameter
at
body of the tube is coned towards that the plug of cake will readily pass into the latter. The cutting edge should be of the thickness of the tube to prevent damage to the filtercloth. Several of these samplers should be provided so that one
may
be
filled from of
each
press.
The
pressmen
should
cut
number
procedure,
e.g. from
various
so on.
and
plugs
accumulated and
in the
cutter
closing it. A
ends, is attached
saturated
with The
and
holds
sponge
for
sent
the
to
sample.
time and
a
press
is filled. of presses
provides a check
The
the
sampling
count
cleaned.
cleaned
the presses. The
after removal
sample
a
may
also be obtained
for
by
the
means
of^
A
brass-tube,
cork-borer used The with
fitted with
may
care
piston
removing
plugs.
must
be
on
employed
account
but
be
of risk of
plugs
rated satu-
should
be stored with
in
covered
atmosphere
formaldehyde.
or
check
the
there is a natural as cake, especially men pressWith the to sample only the hardest parts of the cakes. of washing the cake the error of of systematic methods use less important as the loss of sampling, however, becomes
sugar is small.
press-
not samples, collected as has been described, are usually separately analyzed, but are composited, preferably
The
during six-hour periods. Each time that a filled receptacle is received by the laboratory, the plugs of press-cake should and chopped into fine pieces and be thoroughly be removed cake from each A measiu*ed mixed. portion of the minced hyde. t^ressshould be placed in a jar in an atmosphere of formaldeunited subsamples should be thoroughly mixed The
and analyzed
once
every
six hours.
212
GENERAL
ANALYTICAL
WORK,
pans
to
the
one
same
point;
measure
in such
answer
tsaees,
of uniform there
pan.
^ze,
be
a
will
for
otherwise ftlt,
one a
should A
set
of proportionate meaaures,
funnel of
for
each
small
stemless
glass forms
convenient Holasaee
measure.
is sampled
in the
same
way
as
sirup,and, according
are
to
the
exigendea
or are
of
the
worii, the
A
eiunples
from time
analyzed
of
the
separately
the
composited.
be the of
composite
sample
to
final molasses
determination the solids
should
prepared
sucrose
time
method the
for
by
the
the
Clerget
of
and
by
drying
for
calculation
a
true
purity.
of the 107.
These
samples should
Sugar.
represent
definite
quantity
material.
Sampling
remove
a
"
The
workman
at
the sugar-scale
of
sugar
aa
'should
sample
from
each
padcage
ite
Fta.
M.
weighs it.
The
a
samples
The
should
be
thrown
to
so
into
receive
tin-box
provided
shown be
with
funnel-shaped
opening
samples
them,
as
in Fig. 54,
at
composite
six
obtained
an
should
analyzed
be made
frequent
every
inten'als, preferably
hours,
and the be number
analysis
packages
use
should
of
the
sample
in The the
should
recorded
for
in
averages.
sampling
sugar
packages
is
a
"trier"
is
usually
instru-
employed
(Fig. 55).
trier
long trough-like
SAMi'LING
SUGAR.
213
ment,
on
which,
being
remove
plunged
a
into
quantity
of
sugar,
will,
sugar be
withdrawal,
which
sample passed.
all
as
representative
This
of
the should
through
it
has
sample
and
thoroughly
to
mixed,
as
reducing
a
limips,
exposing
it
the
air
short
are
time the
possible.
S.
The
following
sugars:
U.
Treasury
instructions
for
sampling ''Sugar
be
in
hogsheads putting
chime
in be
cases
and the
to
other
wooden
packages
through
constitute
shall the
a
sampled
from
by
\6ng
trier
one
diagonally
trierful
when
an
package sample,
of
chime,
of small
from
to
except
shall
marks,
each
equal
of the
number mark
to
trierfuls
taken
package
Fio.
6"
furnish
out
the
required
of
amount
of
sugar
necessary
to
carry of
the
provisions bags,
ceroons,
the and
regulations.
mats
In
sampling
will the be
baskets,
care
the
short
used,
central the in
hping
exercised of
from
to
take
the and of
sample
in
fairly
such
contents
packages,
class the short hard triers
manner
that be uniform
samples
quantity.
the
use
packages
condition
sugar
renders may be
of
the
impracticable,
knife
used." The
Treasury
in
a
regulations
lot, instead
conforms of
to
a
require
certain conmiercial
the
sampling
of
of
all
the
as
packages
proportion
usage.
them,
formerly.
This
ANALYSIS
OF
THE
SUGARCANE.
108.
Estimation
of
the
Sucrose"
Direct
cane
a
Method.
"
The
analysis of the
As has be and been
is the
tion prepara-
of^the sample.
sample
with almost the of the
cane can
shown
representative work,
usual but it is
obtained
without
in diffusion
milling
process to
special apparatus
With
the
impossible
accomplish this.
facili-
FiG. 56.
ties,such
neither be
nor
as
knife
or
shears, the
sample
to
of whole
error
cane
can
avoid
suitable
sucrose.
state
of the
division
of the be noted
In the
analysis of whole
varies
that
composition
greatly in
tion prepara-
parts of
the
stalks, thus
be
complicating the
of the
sample.
cane can
Whole
rapidly and
properly shredded
214
by
ESTIMATION
OF
THE
"
StJCROSE.
215
""
fneans
essential Hyatt's eane-reducer,*Fig. 56. The machme a jvaumoei are cylinder,carrying parts of staggered or ''drunken" the saw^iisks are parallel saws; of
of this
one
to
another
and
between vibrators
canes
are
them,
or
bearing lightlyon
forced
Li feed
the is
cylinder, are
steel
operating
part
of
driven
very
account
cane
of
the
staggering of
to
a
the
the
is reduced throws
fine SBW-di"st
hair-like
a
fibers.
The is
machine-
the
prepared
cane
box
wiiere it
protected from moisture. With tlie author has' readily a laJrgeHyatt machine almost of the cane obtained in an coniplete exhaustioo diffusion work on a manufacturing scale, with very little dilution of the juice. In many remaiiiing tests, the' sucrose
in the
per
residue of the
fnnn
the
diffusion
was
never
more
than
0.07
cent
weight of the
Place
100
cane.
sucrose
For
the
of the
in the
whole
cane
proceed' as
suitable
grams add
ten.
dish
.beaker and
boil add another
ten
"^
in
oc.
of
and boiling water off the liqtHd and and tions the the
during
minutes; oarefuUy
cc.
drain
portion of -200
minutes.
of water,
Repeat
these
diges-*
in all
seven
times, and
other
from
after- the
last press
residue' in
hydraulic or
it and ako in
a
drained
liquid and
To
determine
degree Brix.
of
oc.
of this solution
lead After
for
clarification and
polkri^e the filtrate, observati"m-tube. Divide the polariseope using a 600-mm. tube is used, and calculate' reading by 3, since a triple-length in the solution by Sehmita's the yer cent sucrose table,
page
506.
Froto
the per
cent
sucrose
the
the
m
"
of
cane
or
the
^roentiageof
sucrose
in the
cane.
This
macluDe
it is
ho^s Teoently
now
been
as
somewhat
"
modified
from
cane
that
of
known
the
Warmoth-Hyatt
reducer."
216
ANALYSIS
OF
THE
SUGAR-CANE.
109. Methods.
Estimation
"
of earlier
the
Sucrose. of
Indirect
laboratory control of the sucrose estimated factories, was by applying cane-6Ugar in the normal the percentage of sucrose juice to its weight
In
the
days
as
derived
^
by deducting the
called attention
cane
marc
error
from (fflber)
100.
O.
ing assum-
H.
Francis the
to the to be
.ofthis method
in
juice of the
also shown
same
water,
or
termed
quite free of
into
a
If
entered will
small
hand-mill
and. be In view
water
dripfrom
cane
it is evident
content to terms
that
must
an
of the
factor to reduce
juice. This
factor
quite variable
The
use
is
it is used.
on
method
of
its
chemists and its bearing upon by many iQethodsof stating of mill-work. tike. efficiency of many As in the beet-sugar industry, it is the ""istom chemists factor from to deduce a experimental data, corresponding to the percentage of normal juice in the cane, and in calculatingthe sucrose by the indirect apply this number
'
method.'
In order that
must
such
experimental data
conditions
as
juice sample upon the calculations. Such base which to factor can a only be" properly calculated froan data obtained by actual experiment deduced with the factory mills and when is so even but an approximation, since the composition of the cane is constantly changing. The following is the customary and probably the best
in Working with analysis of the cane satmration. is taken without The weight of the cane department; the weight of mixed reported by the cane method of indirect
or as or
in
the
extraction
of
the
The
Royal
Agrioultural and
Commercial
Society
of Britiah
Guiana,
11th
June, 1885.
WOODY
FIBEB
OR
MARC.
217
diluted
Juicesfrom
or
by
direct
and calculation by the laboratory; by measur^nent the weight of bagasse is estimated by deducting the of the weights of weight of the diluted juice from the sum
weighing
the in
cane
the
is determined saturation-water; the sucrose festly juice and the bagasse by direct analysis. Maniand the the
weight
sucrose
of
sucrose
in the
cane
is the
sum
of the
weights of
divided
juice an4 bagasse, and this number and multipUed by 100 by the weight of the cane
sucrose
in the
in^the cane.
that
may
several
inaccuracy method. The juice may be diluted by leakage used in cooling the mill-journals;the bagasse
to
or
conditions
lead
parts with
more
less moisture
may
through
measures
the and
mills; there
modem
analyses. The
mills of
first of these
not
be
pected ex-
where With
run
good
construction
operated.
to
mills,however, it is often
the
necessary
bearings and a part of this is Uable to leak into the juice. Such leakage may usually very be detected relation between the the by noting percentage cooUng
water upon
of
saturation-water the is
and
the
dilution moisture
constant
number.
cannot
The
error
from but
evaporation of the
very
be
a
eliminated,
probably usually
Inaccuracies
of plant. are usually avoidable. Inaccuracy in the measurement or weight of the saturation-water,which is used in calculating the weight of the bagasse, should be avoidable, but is a frequent
source
in
of
error.
The
whole of
canes
analysisin
be
the
Determination should be
of tlie
The
samples
a
50 grams
of the material
to
Fil)er or Marc. Woody Transfer finely shredded. very beaker of 400 cc. capacity. a tared
"
Stretch
piece of washed
linen
over
beaker,
An fastening it in place by a strong rubber band. opening should be left in the linen,opposite the lip of the beaker for the replenishing
water.
The
linen
is
designed
to
serve
218
as
a
ANALYSIS
OF
THE
SUGAR-CANE.
filter. with
two not
times hotter
minutes
75**
each
water,
time the
C
,
pouring washing
adhere
to
off the
through
linen,
cane
and
back the
filter. After
that
water,
digest the
beaker further and
cane-shreds
minutes before.
each, in
Dry
is
the
no
100** is
a
C, until there
loss of weight,
Use
slight gain
over
the
previous weight.
The of fiber The
marc
in the
cane.
dried
attract
moisture
contents
as
with
extreme
rapidity;therefore
in
a
and
should
as
be
cooled
desiccator
to
and
weighed
the beaker
on
quickly
of the
possible.
proximate ap-
Preparatory
weighing
should
and
one
residue, their
where
weight
be
placed
be
balance-pans. frequent
are
Special apparatus
should direct
employed
This should
fiber-determinations
be
quired. re-
operating
to
with
cane
quantities of
reduce the
bagasse
error.
in order A
venient con-
sampling
form
apparatus
This is
a
is shown
in
Fig. 57.
tractor ex-
simple
is The
of Soxhlet*s
and
or
made
brass.
body
12 inches
i4, is approximately
diametel* and
to
long. Lugs
a
provided
about the 3
support
above The of bottom
cylinder, B,
the bottom
of
a
inches
extractor.
cover
cylinder has
80-mesh is of the
removable
gauze
wiresame
and
the A
of cylinder grams
50 to 100
or
bagasse
FiQ.
larger weight of
below the
57.
The
chamber
lugs is
to
quantity of
shredded
220
ANALYSIS
OF
THE
SUGAR-CANE.
percentage
the The
100
oi
Juice
of
66lids
in
and
the
the and
bagasse
purity
the in of
is
the
calculated
residual
from
percentage
sum
sucrose
juice.
from
of the
the
juice
solids of from
to
moisture
the
deducted
The the
give
the train The
percentage
fiber the
bagasse.
of residual the second in
purity
mill in
of the
juice
is
flowing
considered
bagasse-roll
that of the
last
be
juice.
indirect
the
following
Per
cent
example
of
illustrates
method:
4
bagasse,
48 per
25; cent;
sucrose
bagasse,
purity,
100
"
per per
cent; cent;
moisture,
then
residual
juice
78
4-T-.78a"5.13
percent
fiber in in the the
juicensolids; bagasse;
(6.13+48)
=
=46.87
per
cent,
or marc
25X.4687
11.72 The
per
cent,
has with
fiber
cane.
writer
compared
the calculated methods
large
fiber is
number
of method that in
analyses
(2).
he the has
by
The continued dis-
method
(1)
by good
of
agreement
by
the
the direct
two
so
determinations
fiber
bagasse
in
the
factories
under
his
superyision"
(See
also
158t)
ANALYSIS
OF
THE
JUICE.
111. of the
Determination
of
determined
the
Density." by
or means
The
an
density
balance
juice is
be
usually
a
of
hydrometer
convenient
are
(94), though
(95)
may
pyknometer
The Brix
(96)
the
Westphal
more
used.
spindle is the
fiince its
hydrometer
The
as
readings
the
used
in
the calculating
purity.
scale, or
the
readings
be converted
on
Baum4
specificgravity
or
determined
by
Westphal
degrees
or
on
balance Brix
pyknometer, by
means
may.
scale
of the
table
page
page
482, according
to the
ard stand-
temperature
In with
selected.
using
the
hydrometer, fill a wide cylinder to the brim of sample of juice and set it aside for the escape
the The half
air-bubbles.
minutes The
escape carry to
time
an
varies
ten
from
few
hour, but
be
minutes
suffice.
spindle should
of
away
the
juice
overflow
and
with
mechanical blow
on
impurities,
the surface froth. The
floating upon
of the
It is well to
to
juice
as
it overflows
now
help
remove
the
spindle should
floats, taking
it sinks. of the directed of the After
be lowered
not to wet
care
the stem
for the
spindle to
in 94 and
juice, read
The
juice should
temperature
is
density.
The
correction
made
when
using
24" C. the
spindles
whose
480.
normal For
C. is 17i**
with Brix
table,
be the table
page
example:
and
Let
18.15"
observed of
221
correo-
density
temperature.
Referring to
222
ANALYSIS
OF
THE
JUICE.
tions, under the heading "Approximate degree Brix and the column Correction/' follow down 20, the degree Brix nearest 18", to opposite the temperature 24" C, and take
off the correction corrected below
.44, which
17 J "
must
be
added Had
to
fj
ing
the been
subtractive.
the
making
at
tanperature
477.
instruments
standard
C. 20"/4"
is given in page
11^.
j
of the Trne
Determination Solids
Degree
Brix Method,^
pass
or
^ "
Total
by Drying.
two
I
a
Prepare pumice-stone in
Ir-mm.
One
a
size should
6-mm.
sieve
and
the
other
perforations. Place
S
mm.
thick
are
on
the
bottom
of and
small
metal
convenient the
coarse
thick pumice-stone 6 to 10 mm. such the first layer. Add a quantity of the juice to upon the tared dish and pumice-stone as will yieldapproximately In weighing the solution 1 gram of dry raattcT, a use weight in a waterweighing-bottle, Dry to constant hours. making trial weighings at intervals of two oven, in a vacuum-6ven be conducted The at about drying may oxidizable of materials containing much 70" C. in case readily
layerof
mafcten
The used
divided by the weight of juice weight of dry matter and the quotient multiplied by 100 per cent of total
"=
solids. Method
to
was
gested sug-
which
it
construction
the
of the
oven
and and
drying-bottles.
makes
a
no
heats
bottles
in water, and
vision pro-
prevent
the return
of re-evaporation,
part of
of condensation. is shown in
in Fig. 58, and thtt bottles section, double trap in perspective. The walls of the oven are filled with plaster of Paris, C; the bottom is also are
Bull.
46
Div.
Chemistry,
U.
S. Dept.
Agriculture,
p. 45.
DETERMINATION
OF
THE
TBUE
DEQBEE
BRIX.
223
double, and
by
all
a
the
space
is filled with
or
air.
toy steam-engine
the
oven
other
a
small
very
motor,
unifonn
inside
and
insures
are
connected
by
means
of short
nected vacuum-pipe, E, which is in turn conwith an ordinary filter*pumpor other vacuum-pump. Each bottle may be r^oaoved by closing a cock G without at the disturbing the others. A small glass trap, H, shown right of the oven, in detail,prevents any moisture, from
tubes
central
Fxo.
58.
condensation
The
in the
tubes,from
back falling
followingprocedure is advised: Dry a small quantity of pumice-stone in (me of pieces of the bottles; tare the bottle of and then distribute a weighed quantity oi about 5 grams
All weighings should the stone. be made with juice over Insert a rubber the glass stopper in the bottle. stopper, with in the and the bottle neck of a glass trap, H, provided it with the vacuum-pipe, E, by means of a rubber connect tube. Heat the oven to 100" C, keeping the fan in motion. of 20 inches is usually sufficient. The calculations A vacuum as in the preceding method. are made
224
ANALYSIS
OF
THE
JUICE.
Materiab temperatures,
at moderate
The preferably in a vacuum-apparatus. risk of decomposition of the levulose is lessened if nearly all the water be driven off at a low temperature before heating
to
^A conv"iient
apparatus
for
device shown in is the distilling drying materials in vacuo This consists of a glass dome fitted to a porcelain Fig. 59. with rubber vessel, the joint being made a gasket. The steamporcelain vessel is fitted into a special wateror bath. Connection is made with the
factory^svacuum-system
rest upon the
by
means
of
pressure-tubing.The dishes
FiQ.
59.
bottom
of the of the
vessel porcelain
bath.
A
and
are
heated
not
dish
should
be
to the
under
the
outlet
water-trap
shallow
at
Fig. 58.
for
mm.
Total
Sdida.
"
Pellet
20
mm.
uses
capsule 85
The dish
in diameter
a
and
deep
the
has
central
depression about
one-third
depth of the dish and one-third its diameter. ground to pass a 1-mm. Freshly ignitedpumice-stpne, sieve, the border of the capsule,leaving the is distributed around central depression free. The capsule,including the pumiceand a small glassrod, is warmed, then cooled in a desiccator stone The material to be tested is placed in the and tared. depression and the dish is reweighed. In the case of juice,
the total
BEFRACTIVB
INDEX.
225
10
grams
may
be used.
and
This
is then
diluted with
little
(about
capsule.
cc.
by the
stone
with two additional manner successivelyin the same small portions of water. The rod is used to promote solution.
Finally the
is dried added
stone
oven.
is distributed
A
as
before
and
the
material should be
in the
drop
or
two
a
a
of ammonia
trace
to material
In another
sugar to which
pure
to be
tested
has been
added. and
sugar
is the
weighed
other
at intervals
to lose moisture
dish is assumed
"
Jossers Method.
to contain
in
tain cer-
slightlymodified Tempany
597,
a
from
time.
The
modification
and
Weil
given here.
A No. stripof S. " S. filter-paper,
a
58
cm.X2
cm.,
cm.
is
rolled into
X 2
cm.
tightcoil and
After
is placed in
weighing-tube 12
stoppered and
10
cc.
thoroughly drying the paper, the tube is removed and weighed. The stopper is now
over
a
of
juice is distributed
is now
paper.
The
tube
with
the
stopper removed
in
a
placed in
drying-chamber contained
chamber is heated with steam-jacket. The steam, while a current of air,dried by passing it through sulphuric acid, followed by travel through calcium chloride,is drawn ber through it by an aspirator. The moist air leaving the chambe passed through dr3dng-bulbs and the water be may collected and weighed as a check. Stop-oocks are arranged
to
control
vacuum.
the aiiw;urrent
and
mercury-column
Total and Solids Smith's
'
to
regulate
the
the
113.
Estimatton Index.
"
of
the
from
Refractive
^Tolman
investigations
"
W.
I. Bui.
1912,
"
J. Am.
Chem.
Soc,
226
ANALYSIS
OF
THE
JXHCB.
showed
that
most
sugars the
same
in ^^solutions of
equal percentage
that used
^
composition have
Geriach's with
was
table of Brix
error
hydrometer ccurections
from
room
be
small
to correct
use
temperatures.
indicates low
use
Main He
in refinery work.
found
content
refractive
matter
of soUd West
"
and
van
were
the
cane-sugar
factories.
of
Tolman
Smith,
agree
GeerUgs, after
one
temperature
refractometer if the
another.
The
only
solids in
solution, therefore
insoluble matter
solids. Within
under
contains of the
included
solids
small
portion pro-
the refractometer
to
is
very
accurate
as
the
soUds
by drying. The refractometric results with materials of low purity are usually intermediate between those by hydrometer and actual drying. The canequite
accurate
those
sugar
maker, in order
molasses
and
or purities
time.
These have
consideradeterred
the
from
conditions
obtaining in Cuba
applying the refractometer in the factories under his generalsuperintendence of manufacture. Three instruments, by Carl Zeiss of Jena, are used in the refractometric estimation of the solids in sugiur materials,
the author
refractometer; (2) immersion refractometer; instrument. form of Abbe (3) sugar refractometer, a special (1) The Abbe Refractometer,Fig. 60, consists essentially of two flint-glass 1*75,cemented prisms A and B of index Nd The into a metal ing mountmounting, and a compensator.
^
viz.:
(1) Abbe
be hinged at C so that it may of the liquid to A drop or two separated from the other. be tested is placed upon the poHshed surface of the fixed prism. A, and the hinged prism is carefully closed against it of
one
of the
prisms
is
1 "
Sugar Journ., 1907, 0, 481. Abt. in Chem. Archief, 1007" 15, 487.
Int.
CentnJbl.,
1008, 79 (1),80a
228
ANALYSIS
OF
THE
JUICE.
range
it is
for
more
accurate
than
the
other
of
types
and
is
quite
the
suitable
and
juicea
of
the
are
usual
range
density.
dealers
tions Instruc-
special tables
supplied by
the
with
"3) The
Abbe's
in the
augoT
^"ecial
fonn
of
use
instrument
eugar-induBtty,
It has
the double
Abbe
Fto.
ai.
instrument
and
this in the
optical nature
SchAnrock, graduation
"rfdry and
of the and in
a
prisms,
designed
Tiie
by
modified
comparator.
is uptm
percent^^
1 per cent
Bubstanoe,
to 85 in
interval
between
60
"
Abstracted
troEn
Zeiu'
inMnntiomi.
REFRACTIVE
INDEX.
229
0.5 per
cent.
Within
to
the
mnge
from
0 table
to
60
and
the
from
scale
60
is
to
'Rraduated
85
according
to
Sehoiirock'B
according
or
Main's
table.
upon
I^e
temperature
standard,
size in Fig. carries the
20"
28"
C,
is
engraved
E
The
refractomet"r
The
is shown
one-third
which
62.
upright
is fitted with
an
hinge J
iudependeutly
hinged telescope.
Fio.
62.
The The
OK eyepiece
and
the handle
are
shown.
for
priamB, M,
The
N,
provided
to that
a
arrangement
Abbe which when F
temperature (1).
with
control
similar
of the
instrument,
is
prism
window
window The
at R
usually
ing observaccess
covered
very
the cap
is used
cap
dark-colored
zero
gives
Place B
on
the instrument
the left and the
in front
mirror
of
observer
with
the handle
Sp
230
ANALYSIS
OF
THE
JUICE.
toward The
window of
or
an
incandescent be about
electric 18
or
gas
lamp..
the
source
light should
inches
from
mirror.
Applying
handle surface B
the
Sample,-"Open
prism with
the
prisma by
solution
A
means
of the
and
place
JEidrop of the
a
upon
the matted
of the lower
rod. the
Close
that the so Regulationof the Light. ^Place the instrument of light. sides G are symmetrical with respect to the source Adjust the mirror to reflect the Ught through the frame of the mounting of tte prism M. Complete this adjustment by moving the hinged body of the refractometer as a whole. ^The eyepiece Ok the Instrument to the Critical Line. Setting
"
can
be
turned
over
the
entire range K.
of the the
scale with
zero
the
of
of the and
handle the
First set to
point
eyepiece, arranging the mirror to throw a strong light. Then by rotatingK pass to the higher If need be parts of the scale,following with the mirror. the hinge, J. the entire body of the instrument turn on Up field the the certain at to a bright point middle; appears bounded by " beyond this point the bright part appears which to the division lines of the scale, separates parallel line, less intensely dark. the bright portion from more or one ness change of the inclination of the mirror the brightBy a slight of the field should be tested,while the critical line remains
focus
stationary.
Reading
the
the Scale.
"
^Tum
the with
eyepieceby
the
means
of K
until
the scale at of
a
it.
Fractions dark
from
per
be estimated.
over
observing very
the cap
to
an
turn solutions,
the mirror
and
white
not
be
seen.
field will appear uniformly unpracticed eye and the critical line may even the telescopeand a fine limiting line will Rock
D
R.
The
be noted
between
very
dark
and
very
as
brightpart
has been
are
of the
described
plied sup-
by
Examining
Viscous
Solutions.
warm Slightly
the
prismsby
DETERMINATION
OF
THE
STTCROSE.
231
water circulating
Apply
the
the
solution
to
prism and
the
promptly make
of
Notes
on
Estimation
^The determination
in sugar-house materials
is due the their
to the
is
one
of
is called upon
make. several
This of
to
ready decomposition
and
of
constituents
under
some
conditions
It
tendency
to
occlude
that
moisture.
is advisable to
select methods
average
give fairly
and
conditions the
these in
an
at
all times.
same
a
If
the
same
size and
and
at all times
"2.
for
given class
of materials.
perature tem-
/\
III "ft
"o
suitable, e.g., to a high puritylarge crystalsugar is too high for a soft sugar of low polarization. The first requires a comparatively
that is
s
" "
u{
O
a u "
high
temperatiu'e
water to avoid
(105** C.)
the other
to, drive
a
off low
the
tem^
occluded
and
S
-
very
"
perature
115"
sugar.
Determination
Sucrose.
This have
not
Special
method been
Pipette
is
Measurements.^"
applicable with
so
juices that
of that
preserved with
mark,
subacetate
lead.
The
graduated
if filled to
corresponding with the observed (uncorrected) degree Brix, with juice, it wi'l deliver
two i.e.,
52.096
grams,
normal
weights of
the
Hqu*d.
be graduated for
othe^
the
than
weights
m
(52.096
in
stock
dealers,and
of 5" to 25"
uated gradBrix.
'
range
of densities
"
This
pipette
"
was
devised
by
C.
A.
Crampton
the
same
and time.
G.
L.
It is
I)
Fzo.
sucrose
pipette"
by
tbe
dealers.
68
232
ANALYSIS
OP
THE
JUICE.
normal for the new be graduated to order Pipettes must which is used with the true 100 cc. flask. weight, 26 grams, These are usually made instruments, called sucrose-pipettes,
with about
may
long delivery-tube, but four inches long. With be supported by the flask
a
the the
author
prefers
tube tl"e
tube
short
while of
chemist with In
as
free
to
continue
series
other
follows:
in the
hydrometer,
correction.
noting
Fill the
the
without
.
temperature
mark
sponding corre-
juice to the
of diluted
to
with into
a
dischai^e
with
it
100-cc.
lead subacetate
cc.
solution mix
100
water,
Polarize
polariscope
The
reading by
obtain
percentage
the
allowed for
sucrose.
juice should
and
not
be
from expelled
should be
pipette by blowing,
thorough
connection age. drain-
sufficient time
The Home's
sucrose
pipette
may
be
used
in
dry-lead method
by making
that
of the Brix
of the
pipette
obviates
of Schmitz's
tables, but
completion of the volume to 100 cc. be verified against calibration of pipettes should
A volume of sugar solution
corresponding
to
an
uncorrected
in the pipette. degree Brix should be measured is correctly graduated it should deliver If the instrument
grams
52;096
liquids of a higher density than 25" Brix or of greater viscositythan cane-juice. These pipettes are usualV used in the analysis of miscellaneous samples of juiceand in the rapid testing of
diluted massecuites
pan
It is not
these
pipettes with
and should
molasses be
for
guidance in the
with
vacuuma
work.
They
frequently cleaned
of the
strong
solution
116.
of chromic
acid in
sulphuric acid.
Sucrose. General
to the
Determination
"
Methods.
^The
DETERMINATION
OF
THE
SUCROSE.
233
complicatesthe
chloride is
measurement
formaldehyde
does
not
mercuric the
used, which
the be
recommend,
the
sucrose
with the
solution
of subacetate
as
serving pre-
agent proceed
Determine Measure subtract volume the
degree
the and
to
volume from
these
of the data
lead
solution
from
the
total
calculate
110 per
the amount
cent
of water
required
volume.
juice to
of its
original
mix the
Add
calculated
volume
of water, and
the and water juice,lead salt, thoroughly, filter and polarize The calculation of the pertube. filtrate, using a 200-mm. centage of sucrose is made with the aid of Schmitz table,
page 506.
Example showing
Volume Volume of
the methods
of lead solution of
Volume Ten
per cent
juice
cc.
juice
-"
cc.
"
required to be added.
cc.
2705 + 133=2838 volume, i.e., of the volume of the juice (2580 cc.). total
cc.
or
110
peir
18.0
60
.
It is advisable
to
acidulate normal
the
water power
used
to
with the
acetic
acid
to
restore
the
rotatory
from
levulose
Schmitz
table
as
follows:
18, the Referring to the table (page 506), under the column nearest degree Brix to that observed, opposite 60, the whole of the polariscope number reading, is 15.98; add to this number 0.13, which is found in the small table opposite 0.5,
234
the
ANALYSIS
OP
THE
JUICE.
tenths
of
the
number,
The lead
16.11, is the
may
sucrose
be detennined follows:
juice,not
100
cc. cc.
stored
with
a
subacetate, as
Measure
of juice in
and
110
100
cc,
sufficient subacetate
of lead solution
to
previously
filter,and
acid, mix,
in The percentage of sucrose polarize the filtrate as usual. the juice is calculated by Schmitz table, as described above. In all juice analyses by these methods, requiring especial
accuracy,
a
should
be
made
error
due
to
the
volume
the solutions
should
The
be acidulated
with
made
by W.
method the
clarification.
method
when
as
described
by
in
Home,
sufficient
measurements
applied in the
lead
is added
analysis of
dry subacetate
a
of
and aftei portion of the juice for clarification, thorough mixirg and filtration the filtrate is polarized as usual. Approximately 1-3 grams of dry subacetate of lead
are
100
cc.
of
calculation
page
is
by Schmitz's
may
method
eliminates
the
error
due
to
the
volume
of
lead
precipitate in other
with caution for
processes
be used
juices or
of
invert-sugar,owing to its reaction with levulose. contains but small Fully mature tropical cane levulose and often none at all,whereas unripe or
canes
of
damaged
in
may
contain
Home's control.
dry-lead method
be used does
not
factory
contains it may be
little levulose
tLe lead
upon
the levulose error neglected. If necessary be may eliminated by the followingprocedure, but with the introduc"
Joura.
Am.
Chem.
Soc,
26, 186;
Int.
Sugar
Journal, 6, 51.
236
ANALYSIS
OF
THE
JUICE.
Sugars).
be used in
Gravimetric
Methods.
"
The
method
to
the composition of glucose tests depends upon the material, especiallyas regards the relative proportions and glucose. Three methods will be given. The of sucrose third are of general application and first and the second the juice contains but a very should only be used when few is not of glucose, which cent tenths of a per often the
case.
(1) Method
lion
Using Meissl
"
and
of
^This method
Preparor by the
solution
of
author the
all sugar-cane
products.
as
Prepare
to the
quantity of the
be used.
material Before
of lead should
the flask, to the mark add completing the volume on of sufficient oxalate potassium to precipitatethe excess of lead. Complete the volume, add a small quantity of dry the kieselguhr (diatomaceous earth) and thoroughly mix
contents
of the
flask.
The
filtration should
not
be
ate, immedito
standing is
After be
necessary
insure
of
sufficient
Should
filtrate not
kieselguhrand refilter.
solution
may
dilution as prepared without Add the minimum follows: quantity of Home's dry subacetate of lead to the sample of juicethat will suffice for clarification; follow the lead with sufficient dry sodium oxalate, in small portions with frequent shaking, to precipitatethe lead;
The add
also
be
kieselguhrto promote
All traces selection of
a
mix
thoroughly
and
filter.
of lead must
The
glucose
comparative
factOTies and
deleading solutions for great importance. A large number of made the direction of the by author
reagent
for
use
of
the
his control
result
shows that the oxalates of potassium that present information and dry oxalic acid are more suitable deleading and sodium
agents
care
than
the
carbonate
must
or
sulphate of sodium.
with oxalic acid.
Special
cient Suffi-
to avoid
inversion
time and
must
be allowed
follow.
GRAVIMETRIC
METHODS.
237
suitable
mined quantity of the material for the test. This need be deterbut once in the manufacturing season, and afterwards be readily varied as the maturity of the the quantity may advances. cane Prepare a series of large test-tubes by adding
1, 2y 3,
above
and
cc.
of
the
5
solution
cc.
prepared
heat
to
as
described solution
successively. Add
to the contents
two
of mixed and
Soxhlet's
(!397)
about
of each Allow
tube the
boilingduring
pare Com-
to settle. precipitates
the
note
of the
that
times
of the
deleaded
solution
that
contained
water.
100-cc.
flask and
dilute
it to the
3 is selected; No. example: Tube of the original if the second method 3X20=60 cc. solution, or of preparation is used, 60 cc. of juicein 100 cc. The volume be mult' plied by its specific of juice measured must gravity
to
with
ascertain
its
weight.
the
It is convenient
to
use
Spencer's
on glucose-pipettes,
making
these measurements in
a
The four, advancing by 20 grams. calibration of the pipettes should always be checked against of known degree Brix. a solution The Reduction
to
provided
series of
Cuprous
Oxide.
cc.
"
Measure
copper
50
cc.
of Soxhand add
let's solutioa
25 50
to
cc. cc.
of the
a
solution and
of the
into solution,
Heat
400-cc.
beaker
of the sugar
solution.
the contents
of the beaker
the
perature boiling-point, taking four minutes to reach this temand continue the heating with very slight ebbulition
two
cc.
during
add
100
minutes.
At
the conclusion
of the
heating-period
and diately imme-
distilled water
collect the cuprous oxide,using one of the described farther on in connection with the various of the weight ascertaining of the method of copper.
the
details
of must
preparing the
be
solution
The beakers should be of Jena or gluc6se content. similar glass, and all be of one size,preferably not larger than 400
cc,
and
of uniform
thickness
and
diameter;
The
238
ANALYSIS
OF
THE
JUICE.
boiling should
addition
The
FiUration
"
not
be
violent
and the
but
He
of cold water
and invention method of the
filtration
or
prompt.
to
Redvd,Um, of
Caiculaltan
Metailic
Copper.
and
The
the
alimdum
the
as
filtering crucible
at
Spencer'a
instead
Joint
the Gooch
rim
of the
crucible have
with of
the
crucible, ^
Other
use
.
greatly
of
simplified
of alundum
a
stage
the'analy^s.
are
methoda
filtration than
with
ware.
alundum
given tot
in the absence
(a) Provide
dum Spencer funnel (Fig. 64) or Sargent's aluncnicible-holder (Fig. 65). The
latter is funnel 60"
a
modification
may
of the Spencer
and
be
used
with
any
funnel
of
suitable
size.
With
funnel
oughly washed.
doee not
Sargent
so
holder
permit
of
quite
upper
thorough
of the
washing
the
edge
the
care, The
results
satisfactory.
funnel
and
Fia.
65.
holder
must the
be of the proper
Mse,
otherwise
washings
funnel
and
may at
prevent
be
a
prompt
Spencer
readily made
cost
by
the
one
of and
of
walls
few
of
cents, funnel
upper
must
parallel.
These
The
rubber should
be The
rings
funnel
are
carried soft
in stock of
by
the
dealers.
of pure
rubber, and
a
about
i inch
cross-section.
is placed in
suction-filter-
GRAVIMIlTRtC
METHODS.
239
ing device
meyer
such
with
or
as
is shown side
or
in
heavy
Erien-
flask
tubule.
suction
a
is obtained
by
filter-pump
with the
alundum
account
preferably
ot the
through
pipe
communicating
The
on
vapor-pipe
'
multiple-effect evaporator,
a
enicibles
require
very
efficient
filter-pump
washed
of their alundum
The hot
DSe.
thoroughly
of
a
with
Ui
water
and
be dried of
lamp
preparatory
should
The
oxides
metallic
copper
be
Fia.
68,
removed
aft"r
with
use
by solution
the
in nitric acid
and
tborou^
of
washing
this
water.
Immediately precipitate
be
after
reduction in the
water.
to
Bubojtide
copper, and is
is collected
alundum The
thoroughly only
washed
with
half
on
hot
full the
filled about
during
walls
filtration. of the
distributes
itself
crucible. oxide
in
washing
"
may
be
followed
msy
by moistening
tubstituted sad
for
the
and
most
Alundum
crucibles work
vety
be
platinum
the
of tfa"
These
uidyticHl
lose
ol
the
(sctory
ia
acricultunil
due
to
weight
slowly
glucose work,
alkaU.
240
ANALYSIS
OF
THE
JUICE.
pure
an
alcohol
oven or
Dry the the flame of a lamp, cautiously over is ultimately to in which the copper
to
one
of the
methods following
to Metallic
Method
of Reduction
Copper
"
to simplest of the methods involving reduction and its results are nearly as accurate metallic copper those as
in hydrogen. Bend and equal to reduction by electrolysis the wires of a pipe-stem or silica triangleto form a tripod crucible. Place the tripod in a support for the alundum metal beaker of
or
other beaker
convenient
to
a
metallic
vessel.
Cover
thg
depth of about
will
a serve.
1 centimeter
alcohol.
Denatured with
a
alcohol
Place
warm
the
beaker,covered
the the alcohol
watch-glass,on
hot
plate and
until
condense the under its vapors side of on the crucible to full redness, to bum Heat
may
have it from
been
down
with
the flame
remove
let it cool
cover
almost
disappears;
on
from
and The
the
tripod and
replace
and
is almost
reduced instantly
vapor
metallic
copper
atmosphere
of the
of alcoholic
adheres
crucible.
The
object of
setting
ing cover-
If the alcohol
The
beaker after
should
be
from It
the is
hot
plate
moment
introducing the
cool for three the
crucible.
or
necessary
to
let the of
crucible
four
to
minutes
avoid
re-
in the
vapor
alcohol, after
reduction
oxidation
Should the crucible become of the copper. with pure alcohol and cold, it should be moistened off. After
quite
this be
burned
cooling in a desiccator the crucible is weighed and the weight of copper is ascertained by difference.
The whole
consumes operation as
but
as
five
or
six minutes
and
the
copper
plating is
good
that obtained be
7" 610. 32, 497; 21" 324.
by electrolysis.
with
method,
a
Wedderbum's
"
method
and
may
Chem.
conducted
Original
Votocek
and
Gooch
Vladimir
is.
Journal
Ind.
Eng.
Stanek, Z. Zuckerind.
Chem. Zeit. Chem.
Boehmen,
Laxa, Abatract
Repertorium,
GRAVIMETRIC
METHODS.
241
crucible, but
error
tiie alundum
from
to be
ware
is ash and
more
conTenicnt.
the
An
testa
may
enter
error
occluded
very small
from
jui(", but
ehow
this
calculation The
Barthel
crucibles.
(c) EUdrolytic
.cuprous
Method
an
in
Nilrie crucible
Soiuiwm."
as
Collect
the
oxide in
alundum that be
a
described
must
in Wedderbe
bum's the
very
method, except
crucible need
not
glass funnel
After
used
the
and oxide
tared.
the
washing
thoroughly, change
cc.
receiving-veeselfor
acid fall
the
filtrate.
upon
Iiet 4
of concentrated
nitric
drop by diop
Fia.
67.
the
of the
latter
hot
are
wetted from
a
by
the a"id
the oxide The
as
with of
jet of
the
water
wash-bottle Should
any
walls
crucible the
thorou(^ly.
acid
of the
remain,
may
repass
filtrate
through
to
the crucible.
copper
oxide
conveniently
method the
100 gauze
*
be reduced
metallic
in the
Wedderbum's oxide. it to
Transfer
and
this
to
be
a
instead
and
of
filtrate
re. as
beaker
dilute
Deporit
follows:
in diamA
copper
a
electrolytically upon
of
cylinder
52-meah
gauie
1 inch
Coarse
coppnr-wiie
nould
probably
be
aetvt
as
tathode.
Tbs
cDnnectioQ
with
the
copper
must
platinuRi
wire.
242
ANALYSIS
OF
THE
JUICE.
submerged in the by 1.5 inch long. Connect the cylinder solution with the positivepole of a battery or use the directwill be described, and connect as lightingcurrent reduced anode with the negative pole,and electrolyse a platinum-foil
eter
with be
current
of 10 amperes
and
4 volts.
The
copper
should
completely depositedupon
Rotation its of the
minutes.^ increases
copper
rapidity. The
time
to time to
should
be
tested
for
from
a
It to
to
little anmionia
acidity and finallya solution,using a white porcelainplate to hold the solutions. this solution no longer reacts for copper, i.e.'y does not When the ferrocyanide is added, without when turn brown cutting
off the electric current, withdraw the
by withdrawing a drop and adding neutralize the acid, then acetic acid drop of ferrocyanide of potassium
acid solution
with
time replacing it with water. large pipette, at the same Repeat this operation until all the acid has been removed, then break and the current, then The of acid in
remove
and
pure
alcohol minutes.
a
ether, and
must not
dry
be
for
so
few
current
discontinued
now
trace
remains.
The
cylinder is
weight is due to the metallic copper is direct current, this When the factory lighting-circuit be regulated by an ordinary rheostat or by a simple may device (Fig. 68) and be used in the reduction home-made to
increase of metallic
copper.
descent Separate the twin wires M (Fig. 68) leading to an incanis indicated in the figure them as lamp, and connect with the regulator. The body of the regulator,C, is a glass with sultube nearly filled with water phuric slightlyacidulated wire terminating in a A is an insulated copper acid.
platinum wire sealed in the tube C; B is a movable glass wire the lower which tube through end extends; a copper with a platinum wire E sealed into the of the wire connects
tube with and the the upper end with
a
lamp. The wire D leads to the anode or cathode and of the electrolytic A to the opposite pole. apparatus A small tube is passed through the cork in C for the escape
.
" ---
|"
TIT
ri)---
"-
,!,_
"
J. Ind.
and
Eng.
Chem.,
2, 195,
R.
C.
Benner.
..
244
ANALYSIS
or
THE
JUICE.
copper
berrigdeposited upon
may
platinum
instead of
be
of
used
a
crucible.
tube
a
of hard tubule
is sealed
diameter for inserting in the long, of convenient such as shown in filtering apparatus stopper of a pressure Fig. 66. A perforated platinum disk A^ A\ Fig. the bottom, 69, is sealed into the large tube, near inches
to
support
an
Prepare
manner as
the
a
in
the
same a
Gooch
filter and
weigh
it.
Place
small oxide
fimnel
from
adhering
the filter
to
its
walls,and
moisten
the
asbestos-felt with
onto
water.
as
Wash described
tate precipi-
-A
Dry th^ then of pure current a dry hyprecipitate, drogen pass time the through it, at gently heating same
the
cuprous
oxide
all
the oxide
fiame
of
Bunsen
to
burner, until
metaUic
state.
of Cool
is reduced in
a
the of
copper
current
hydrogen
reduced
Fio. 6d.
and
may
weigh it.
The
of the various
the
Copper
more
Oxide
Weighed.
copper
"
^The the
method
of reduction
are as an
to metallic accurate
and
than these
the
methods
methods, (a) should only be used for materials very free of organic other than the sugars. matter Method (") when carefully
conducted is almost methods. Gooch crucibles may
a as
oxide.
Of
latter
accurate
as
or
trolytic elecor
It
is obvious
alundup
be used. crucible
to
(a) Prepare
Gooch
receive
the
precipitate weigh
by forming
and the felt in
a an
very
oven
thick asbestos
or on
a
hot
Immediately prepared is completed, filter the contents of the beaker through the the beaker and crucible, using a filter-pump, and wash precipitatethoroughly, transferringall of the latter to the
crucible.
GRAVIMETRIC
METHOD.
245
filter.
nor
Care
must
be observed
that
pass
suboxide
particlesof asbestos
with* the
a
the of
Uttle crucible
alcohol,then
in
a
a
with
few
water-oven
drops dry it
cool
it in
desiccator
=
cuprous
oxide X. 888
reduced. the
cuprous
(b) Collect
crucible redness Bunsen minutes.
as
oxide
in
an
alundum the
or
Gooch
to
and in
a
Heat
oxide
full
in the
burner. Cool
Continue
the
a
the crucible in
desiccator
weigh it
oxide is oxidized to quickly as is possible. The cuprous is very cupric oxide, which hygroscopic. The weight of cupric oxide X 0.8 the weight of copper.
=
of
"
the
Percentage of Glucose
hy Meissl
and
the
P=the
IT
the
sample in the
from
to
50
cc.
of the
solution F
"
for the
determination;
the table
for
ihe
the
version con-
invert-sugar;
weight of invert-sugar Z;
=
"=
approximate absolute
ZYrz^
lOOP
"-
approximate
per
cent
of
invert-sugar
=
j/;
ii, relative
"
,.
number
for sucrose;
100"12=/,
CuF
=
for
invert-sugar;
per
cent
sugar.
W Z facilitates
to
ing of find-
invert-sugar.
3.256
grams
of
is 86.4, and
gram
of copper.
246
"*-.%
ANALYSIS
OF
THE
JUICE.
Then:
lOOP
8640
P+y
86.4+4.45
"95.1*/2;
100-i2"100-95.1=/"=4.9: i?:/"95.1:4.9.
By
column column Where
enters
consultingthe
headed headed these
150 95
:
table
it will be
to
seen
that
the
vertical
is nearest 5 is nearest
meet
Z, 145, and
find the
the
to
horizontal
to the ratio of R
we
/, 95.1
51.2
4.9.
columns GnaX
factor
which
calculations:
.290X51.2
" "
=4.56
_.
o.^oo
rtgg
per
cent ^
^ of mvert-sugar.
..
MEISSL
AND OF
KILLER'S
MORE
"
FACTORS
1 PER
FOR
THE
OF
TION DETERMINA-
THAN
CENT
INVERT-SUGAR.
1889, Zeitschrift,
"
p.
735.
may
show that this method Experiments in the determination good degree of accuracy of glucose in cane juices. (G. L. S.) Note.
of
with
per cent
DETERMINATION
OF
REDUCING-SUGARS.
"
247
Place Methodj using Soldaini^a SoltUionJ 100 Soldaini's solution (29S) in an to 150 cc. Erlenmeyer flask; boil five minutes; add a solution containing 10 grams of the material, previously clarified with lead if necessary, the excess of lead being removed with oxalate of potassium;
"
(2) Gravimetric
boil
five minutes.
In the
use
the
naked flask
Having
the
completed
and
remove
the
flame
add
100
cold
distilled
water.
cuprous page
oxide 244.
in The
weight of the metallic copper multiplied by 0.3546 gives the weight of the invert-sugar. It is very exact, and that invert-sugar is claimed that this method
can
described
be
determined
to
within
.01 per
cent
with and
certainty.
Glucose.
"
(3) Gravimetric
Determine
the
Determinaiion
of Sucrose
glucose by the Meissl and Hiller method (1); determine combined invertand the invert the sucrose (89) and glucose by the reduction method given on page 188. sugar
119.
Determination Volumetric
of Methods.
Beducing-sugars
"
(Glu^
methods of
cose).
^Volumetric
factories determining glucose are usually used in cane-sugar results of their rapidity,but when accurate account on very are required,the gravimetricmethods are preferable. imder the same If the analyses are always conducted ditions conand method of heating, of dilution, containing-vessel
by the volumetric methods are comparable. ^Transfer a definite (1) A Modification of Violette's Method. weight of juice to a sugar-flask and clarifyit with a solution of acetate of lead. of lead Precipitate the excess
the results
"
with
oxalate
to 100
of
cc.
potassium
in small
excess
and
dilute
the
precipitate. calculations are simplified The by the use of 5 grams, or A sufficient quantity a multiple of 5, of the juicein this test. iDf the juice should be used, if practicable, to give a burettereading of approximately
described.
The
measurements
.
solution
20
in
the
titration
about
to
be
of
the
standard
solutions
for
this
Trait6
d'analyse
des
Mati^res
Sucr^ea,
D.
Sidersky,
148.
248
ANALYSIS
OF
THE
JUICE.
are
mort
conveniently
made
with
automatic ia shown
in
burettes.
burette, designed
is filled shown
by Squibb,
end of the
Fig.
70.
burette
by suction
at
applied at the
rubber
burette
mouth-piece
tube.
to
a
the
The
reagent
a
is drawn the
into the
point
little above is
zero-mark
excess
and the of
the
mouth-piece
solution
released.
back
The
syphons
the burette
JIL Jl
The solution
test
is made into
as
a
follows:
Measure
10
cc.
of
Violette'a
(296)
large test-tube,
dilute it with
1.5 inches 10
ec.
in diameter
by
9 inches
long,
and
of water.
Heat
DETERMINATION
OP
REDUCING-SUGARS.
249
solution
to
a
the few
over boiling-point
the
naked
flame
of
prepared juice, and boil two minutes. Repeat these operations until the blue color almost disappears, taking care to add the juice
little
lamp,
add
cubic
centimeters
of the
by
or
littleas
two
drop
the the
at
point is approached and then only a time until the blue color disappears. After
two
this
first
boilingof
for
to
boil
sand-glass
the
is convenient
timing
or
first
boiling.
the
When
color
for
portion of
liquid to
test
or
using
Wiley
Knorr-Wiley
a,
are
filter-tube
other
convenient
filter. made
ten
from
pieces of
One then A and
inch
bore
by
to
inches of
a a
is softened
a
pressed against
piece of
tied into and the in
water
block linen
of is
form
over
washed In
stretched the
place.
in
using
is
this tube
filter end
dipped
film
whijch
suspended
the linen
finelydivided
with
asbestos,
a
by mouth-suction
asbestos. small In diameter
is covered
of
Knorr's and
modification
a
perforatedplatinum disk takes indicated in Fig. the place of the linen, as 71,b. In usingthese the solution is filtered through the asbestos film by tubes mouth-suction and with the Wiley filter is poured from the
is of tube into the
test
With
end
the
Knorr
asbestos
must
liquid then
wiped expelled by
dilute with
be
of the The
tube, and
should and then
blowing.
nitric acid
tubes
after use,
water.
precipitateremains
with In
must
a
in
the
center
of
the
moistened
spot,
it
it.
the
filtered
solution
is obtained
10-per
This filtrate is acidulated with for copper. solution of acetic acid and then a drop of a
very
dilute solution
of
ferrocyanideof potassium, 20
grams
of the
tion colorato it; a brown salt per liter of water, is added indicates the presence of copper, and if this color appears.
250
ANALYSIS
OF
THE
JUICE.
more
of the
sugar
solution be used.
the color test carefiilly as when all of the copper is reduced finally very further coloration. The
followed, after
the
be readily progress of the test may little practice, of by noting the appearance
and the color of the supernatant liquid. precipitate The test should be repeated, adding nearly enough now
sugar
of the then
at
solution
as
at
once
to
reduce
all of the
proceed
end
before.
The
copjjer; be made
as
the
of the
operation. The
1
cc.
is made
weight of juicein
burette
of the solution;
then
^^^
W
=
When
or a;
is .05 gram
the
formula
reduces
to
rc"=
"
"
"
the
100.
A these If
a
table
reciprocalsis given
on
page
484
for
use
in
calculations.
multipleof 5 grams of juiceis diluted to 100 cc. for of the burette-readingmultiplied this test, the reciprocal multipleof the per cent of glucose; by 100 is the same tion, If 5 grams of juicein 100 cc. should give too strong a soludilute to 200 cc, 300 cc, etc., and multiplythe reciprocal of the burette-reading etc by 200, 300, is instead of weighed, the measured If the juicesample still be used, but the value of x table of reciprocals may be divided by the specific must gravityof the juice. Pipettes of the sucrose the principle pipette (115) may be used on the juice and obviate the necessityof dividing to measure gravityor weighing the sample. by the specific
Violette's This
copper may
solution
and
of the alkali.
are
In and
making
the
10
test 10 cc.
of each
are
of these
solutions
used
cc.
of water
omitted.
(2) Soxhlet^s
volumetric
a
method.
"
Prepare the
as
analysis and
make
test preliminary
252
ANALYSIS
OF
THE
JUICE.
in
100
CO.
water,
add
to
cc.
sufficient 200 of
a
subaoetate
of
lead
To
*"
for
cc.
cc,
mix, and
filter.
lOO
25
concentrated
solution of carbonate
100
sponding cc., corre-
Boil 100
in
an
cc.
of the material, for the reduction. grams Soldaini solution five minutes fiame over a naked
little by Erlenmeyer flask,then add the sugar solution, additional five jninutes. little,continuing the heating an Remove
the
flask,add
an
100
cc.
collect the
precipitateon
under pressure.
are
asbestos Wash
no
felt in
Gooch
crucible, filtering
water
the
until the
wash-waters
are
longer alkaline.
Add
to
four
washings
25
cc.
usuallv
sufficient.
the
cuprous
oxide
normal
the standardized two acid, and sulphuric acid, i.e., heat -three crystals of chlorate of potassium, and gently or oxide is completely in soluti"Hi. This until the cuprous
operation should
the solution with
the
be
a
conducted standard
in
beaker
or
flask.
Titrate
determine
from
by difference
volume
use
a
volume
of the
up,
and
this
the
amount
of copper solution
copper
as
It is for
preferable to
titration,
half-normal
this
act
:
the
indicator.
cc.
Prepare strength
added
ammonia
fallows
of
Mix
200
of commercial
the
ammonia
cc.
water. cc,
Determine
to which copper
of this solution
2
cc.
by
25 titrating
has
been
of
concentrated
sulphate of
sufficient normal.
solution, against
until the the blue
to
the
normal
acid
color
disappears. Add
to
ammonia
solution In
make the
it one-half titration
proceed as follows: Oool the of the copper-sulphate solution resultingfrom the treatment oxide with sulphuric acid and chlorate of potassium ; cuprous making
add
50
cc.
half-normal
solution. color
on
Titrate
with
the
each
normal addition
as
sulphuric acid.
of the
as
disappears with
the stirring is not
acid, but
reappears
solution
long
there
When
all the
saturated.
color of the
liquid
The
lead
should
be
potassium
oxalate
after
acidulation
with
DETERMINATION
OF
REDUCING-SUGARS.
253
is
no
faint green.
to
Note
copper
the
burette-
reading, which
Cach
equivalent
of
the
precipitated.
sulphuric-acid solution is Multiply the weight of equivalent to .0137 gram of copper. by .3546 to obtain the weight of invert-sugar. To copper simplify the calculations multiply the burette-reading by .1124 to obtain the per cent invert-sugar.
120.
the
General
Remarks
on
"
the
Determination
of
Olucose
and
sugar
Geerligs, Pellet,Edson that a part of the reducingother chemists have shown is carried down with the lead precipitatewhen subof lead is used
(Beducing^sugars).
The writer, the solutions. clarifying used acetic acid to acting on the suggestion of C. H. Gill,^ and Pellet decompose the lead levulosate in optical work
acetate
in
and
Edson
tests
advised
the
use
of acetic acid in
cose glu-
normal and AH
acetate
expressed a preference for the use of the lead in preparing solutions for both glucose
be removed reduction.
from
sucrose
tests.
traces
of lead must
proceeding with
have been used
the
Several
deleading agents
As a result of an by various authorities. extensive series of experiments recently made for the author, in the interests of The Cuban-American Sugar Co., he has or adopted oxalate of potassium or sodium provisionally * that states dry oxalic acid in deleading. Bomtrager sodium The bonate carsulphate is preferable to the carbonate. is Very generally used in deleading and of sodium
very
with
manipulation it may give good results. The experiments quoted, however, indicate that the oxalates oxalic acid are preferable. It is advisable to use a' little or kieselguhr in conjunction with the oxalic acid or filtration. The to promote experiments mentioned
that the its salts showed
of
pletion com-
careful
deleading agent
to
may
be added
on
in advance
of the volume
the
The be
Ample
time
action
deleading agent.
Soc, April. 1871.
,
" 3
J. of the Zdt
Chem.
a^-gew.
Cham
1892, 333.
254
'
ANALYSIS
OP
THE
JUICE.
121. Normal
Determination
Ash.
"
of
grams
the
of
Ash.
"
Carixmaled
Ask
or
Dry
10
incinerate
at
a
teured
a
low
afterward
wei^t
rise
of ash X 10 =per ash. cent of normal In this determination the temperature above
a
should
never
heat.
carbonates should
as
be
largelyof alkaline quickly absorb moisture from the air, it in a desiccator and be weighed as quickly
As be
the
ash consists
possible.
This
incineration- may
accomplished
over
the flame
of
electric or An lamp, but it is preferable to use a muffle. tory. gasolene muffle furnace should be used in the factory laboraa
only in research usually determined and not in commercial work analysis. It is difficult to burn sugar-house products to obtain a large quantity or sugar of the carbonated ash for analysis. The usual method^is
conducted
as
The
carbonated
ash is
follows:
The
material
is heated bum
in
large
It After
the flames
out.
greatly and
has
dish.
material
glassmortar
upon
powder.
The is
is washed extracted
ashless
water.
paper
fflter and
powder thoroughly
for further
with
hot The
The
treatment. to the
filter and
are
returned
is
now
The ffltrate completely ashed. dr3rnessin the platinxmi dish and the heated
to low
dish and
any
then
redness
to bum
off
remaining organic matter. of juice in a shallow tared Sulphatedrosh, Dry 10 grams fused silica or platinum dish. Add a few drops of pure concentrated
"
to
moisten
a
the
residue acid
and
heat
it the
the
flame
porous
of and
lamp.
converts
The the
renders
carbonates
into
sulphates.
When
a
mass
ceases
to
to
muffle
redness
and
bum
The
temperature
but
care
be
higher than
not
ash,
must
be
observed
to fuse
the ash.
DETERMINATION
OP
THE
TOTAL
NITROGEN.
256
^^^^e ash
\'"in The in be
should
be in
moLstened
the muffle in the
with
to
sulphuric acid
and
reheated
sulphides are
the
formed
in heating In
the presence
ash
of carbon.
customary
to
weight
of the
before
the calculating of
compensate
is
formation
of carbonates.
true
This
very
The
correction
variable
often
imates approx-
A correction
be determined
(See 136.)
is shown
A
narrow
^A convenient muffle MujBte for Incmerationa^ is made in Figs. 72, 73, 74, and follows: as slot is cut the length of the bottom French of clay-muffle, Fig. 72, a
a, at
drilled in the walls ", holes are heavy platinum c, df Fig. 73, and
are
wires
inserted. for
a
These
wires
form
Fig.
72.
supports
the dishes A
.
foil.Fig. 72,
rest
Wj
which
during the
is
at cut
hcde muffle
in the
of
the
i, Fig, 74.
a
muffle
is and
placed
is
upon
suitable support
heated
by
wing
top
burners.
123.
Determination
and
"
of the
Total
Nitrogen
"
the
Albuminoids.
Total
method
as
termined Nitrogen. ^The nitrogen is decombustion by the moist tions, modificaof Kjeldahl with
Fig.
74.
of Official
Agricultural
in
a
Chemists.^
(1) Th3
cc. a
of the
550-cc.
juice,dried
oxide
on a
small
into of flask
mercuric
is
of clined inthe
placed
in
and position,
"
heated
Soc.
below
151.
the
of boiling-point
' "
'
Journ.
Am.
Cbetn.
16,
'Adapted
from
Bulletin
46, Div.
Cfaem.
U. S. Dept.
Agrto.
256
ANALYSIS
OF
THE
JUICE.
acid
for from
5 to
15
minutes,
or
until
frothinghas cea.^
raised is until the
If the mixture
be
froths
badly,
The
small heat
added
to
prevent it.
is then
acid the is
boils
contents
briskly. No
of the has
further
attention
a
flask have
become
color. The pale straw from flask is then removed frame, held upright, and, while still hot, potassium permanganate is dropped in carefully in small quantity at a time, till, and after shaking, the liquid remains of a green or purple color. of the (2) The distillation. ^After cooling, the contents
or coloriess,
only
very the
"
with about 200 cc. distilling-flask of water, and to this a few pieces of granulated zinc, pumicestone, or .5 gram zinc-dust,and 25 cc. of potassium-sulphide its contents. solution are added, shaking the flask to mix flask
are
transferred
to the
Next from
add
50
cc. or
of
saturated
solution,free strongly
it does flask the the
so
nitrates,
mix the
at
sufflcient to
reaction
that
with
the
Connect
with
condenser, which
should
of block
tin, mix
has
contents
over
by shaking, and
passed
acid.
all of the
40
operation
a
minutes with
hour
and
titrated made
as
standard
ammonia,
to
usual.
a
Previous
use,
reagents should
which which
will
be tested
by
blank
experiment with
that
are
sugar, present
partially reduce
otherwise
"
ary
nitrates
might
escape
Albuminoid
by multiplying
by the factor 6.0.^ Prepare cupric hydrate as follows: Dissolve 100 grains of pure cupricsulphate in 5 liters of water, add 25 cc. of glycerol, of sodium dilute solution then and hydrate until the a
1 uae
W.
of
Maxwell,
the
La.
6
Expt.
instead
38, 2d
as a
Series,
of the
p.
1375,
advises
many
the
factor He
bases
is customary
by
plantof
analysts.
albumin"Hd
this factor
study
composition
the
matter
of cane-iuioe.
ACIDITY
OF
THK
JUICE.
257
liquid is alkaline; filter;rub the precipitateup with water and wash by decantacontaining 5 cc. of glycerolper liter, filtration until the washings are tion or no longer alkaline. Rub the precipitate with water ing containup again in a mortar 10 per cent of glycerol, thus preparinga uniform gelatinous
mass
that
can
be of
measured
out
with
per
pipette. Determine
centimeter of this
the
quantity
Place
cupric hydrate
of the
cubic
mixture. 10 grams
juicein
a
bes^er, add
100
cc.
of water*
heat
cold, wash
and, without
removing,
determine filter,
nitrogen according
of total nitrogen, given for the determination adding sufficient potassium sulphid solution to completely The filter-papers used precipitateall copper and mercury.
must
be
from
nitrogen.
solution
If the
a
substance
few cubic
examined
centimeters
alkaline
phosphates, add
of alum
mix
concentrated and
just before
adding
serves
the
to
cupric hydrate,
decompose
the
alkaline
free
not
well
dissolved be partially protein-copper precipitate may in the alkaline liquid. is always ^Normal cane-jiiioe 123. Acidity of the Juice. of the The acid. acidity is usually expressed in terms alkali required of decinormal of cubic centimeters number of preparing 100 cc. of the juice. The method to neutralize and
"
a on
normal
page
soda, is given
the
The
decinormal
cc.
solution
is
prepared from
cc.
normal
It
by diluting 100
is very litmus be difficult to
paper
a as an
note
is neutrality If litmus
paper.
as an
reached
in
using
it of
indicator.
paper
is used
should
very
sensitive neutral
may
few
drops
The
logwood
excess
solution
a
be
or a
used violet
indicator.
logwood
of
an
assumes
purple
as
presence
of the
to
alkali.
In
making
titration
20
cc.
it is
cDnvenient
proceed
follows:
Measure
juice
In
the
case
of sorghum-cane
5"*W,
heat
on
water-bath
10 minutes.
258
ANALYSIS
OF
THE
JUICE.
into
beaker
or
porcelain
to
dish Measure
and
lew
drops
the with
test
of
logwood
solution normal
it.
this
juice little,
one-tenth
constant
caustic-soda
As from
solution,
liquid
to
by
stirring.
drops
of it
the time
approaches
time
in
a
neutrality,
separate
at
few
dish,
with
logwood
Multiply
the of
test
the
burette-reading
as
neutrality
100
cc.
by
juice
product
the
acidity
per
of
decinormal is
not
alkali.
The
above
required
the
defecation.
except
in
special
tigations, inves-
or
in
control
of is If made the few
of
124.
Analysis
Clarified
Juice.
"
The
analysis
as
of
of
the normal is
clarified
juice
by
the
same
methods is
must
that
the
juice.
case
carbonation
process
used,
receive
the first all
which
the
in
very
factories,
carbonic
the
juice acid,
an
additional
with the
after
car-
bonation, limeitcontainQi
analysis,
to
precipitate
of
the
260
SIRUP,
MASSECUITES,
AND
MOLASSES.
the
non-sucrose,
are
of the
same so
specific gravity
far
as
as
cane-
sugar.
This
is
true practically
hydrate regards the carbofor the inorganic salts which are in the massecuites and molasses.
having such high cpecificgravity, as carbohydrates, infhience the density marked degree. very
ratio of
non-sucrose
compared
tions determina-
the
to
the
as
sucrose
increases
sugar
each
commercial
is
removed,
difference
between the
the
apparent
percentage
of total solids,as
percentage,
becomes
as
indicated
hydrometer, and
larger.
from these remarks total that calculations massecuites of the and
Brix
or
It is evident
degree
with
apparent
the
solid9 in
molasses, from
caution similar There
and
density of the product, must be accepted then only for comparative purposes when
of
conditions is another
analysis are
that
a
maintained. has
not
condition
yet
that
at
been
tioned. men-
The
density (Brix) of
one
spindling
from the
at
dilution
is different
calculated
tion. dilube
number
ascertained
one
another
part of
and
final molasses
dissolved in two
the be Brix
parts of
it would
one
water
spindled,
been
calculated from
be had
one
spindlingwill
higher
to
part of the-molasses
This
only
and
part of water.
of the
to
a
difference is partly
on
the
contraction
solution of sugar
contraction This
dilution
tion solube
water
partly though
similar
of the
of the
salts in the
molasses.
one were
difference would
dealing with a pure sucrose instead of molasses. solution Obviously massecuites and to be directly spindled,hence too dense molasses are one obtained numbers dilution by and must accept spindling The chat are at best only comparative. true solids of a
observed
even
final molasses
indicated The
may
be from
5 to
10
per
cent
below the
bers num-
by
spindling.
and
methods
are
spindling,given in this
customarily used, and the results must not be considered absolute,but only as suitable for comparisons.
book,
those
SPECIFIC
GRAVITY.
SIDERSKY's
METHOD.
261
127. This
Specific Gravity.
is
Sidersky's
Method.
i"
boiled applicable to samples of massecuites blank and to molasses, but not to grained strikes. The suitable a required is a 50-cc. sugar-flask, apparatus method and
a
heating arrangement,
stopper.
into the Grind
one
funnel
with
glassrod
funnel it in
a
for
end
of the
a
funnel, to form
of the massecuite
stopper.
or
emery with a
sample
The When
molasses, and
to
cylindrical lamp.
heat.
object of the
the material
iron is
cylinderis
and
the
of the funnel
latter to within
very
3
not
cc.
of the mark.
smear
a
Remove
to
the funnel
the
sample hot
cool
minutes
room
facilitate the
escape
of the
air, then
then and mark.
It to the
temperature
of
on
by immersing the
contents,
17
to
water. the
Dry
the
and
temperature
flask
are
J" C,
to
water The
into
top
molasses,
the
:
calculations
shown
in the
example following
Weight
''
of flask and
'' ''
molasses
91 .570 25.276 66
.
grams
*'
empty
it
' '
295
grams
grams
Weight
''
of flask,molasses
''
''
94.672
91.570
and
molasses in cc.)
ti
(I
water
3.102
grams;
and
50-3.102
"
46.898
By means corresponding
It is very
on
molasses; 66.295-51.4136, the required specific gravity at 17i" C. find the degree Brix of the table, page 482, we
to
of the
this
specific gravity to
make
a
be
test
79.6".
correct
account
air-bubbles.
the
direct
method
specific gravity
massecuites
and
heavy molasses
that is used.
iZeitschrift, 1881,
p.
192.
262
SlBTJFj
UASSECUTTEB
AND
MOLAB6BB.
128.
Weight
of
Unit
Volume
of
Massecnlte." ia the
of
a
modification
of Sidersky's methoii
may
desuribed
the
previous
certain
paragraph
volume
of
course,
be used
to ascertain
weight
foot
of massecuite.
The
selectbn
the
will,
or
depend
for
upon
whether
gallon partly
The
device
making
is shown
in of
section
any
in Fig, 7S.
mze
This
cylindrical veasel
of metal.
be
convenient
and
rim
a
of the
should
ground
be
to
true,
strip
which
of
should
ade
a
provided,
of the drawn
extends
side
cylinder
to
'
glaas tube
in
capillary, as
m
shown
TT'.
Pins
PP' in
the
rim
of the
cylinder and
in the the latter
fitting
strip
of
corresponding
insure
same
holes
metal
in
to
replacing
position.
the
always
cylinder
masee-
the
Fill the
lo
approximately
in
point
with
in
capillary-tube
from tube
a
position,
very The tube
water
burette
cautiously
instant
rises This
FiQ. 76.
some
until
the
is reached.
the
water
reaches
the
it
distance
into
be
it
by capillarity.
and is
more
may
readily
if colored
noted
plainly
of the
and the
water
used.
A
to
previous determination
the bottom
of the
should
volume
be made
of
the
cylinder
water.
tube
with
to
With
the
this volume
volume
that
of the
water
required
of the
cMnplete
is
with
massecuite,
may be
that
massecuite the
readily
of the
ascertained
material. In
and
compared
with
weight
making this
at
test
the maasecuite
should
of this for
be of the temperature
which the
the
measurements
product
the
are
to
be
of
made
in
factory,
be
and
correction
expansion
Uaed
the It
cylinder should
is
applied.
this method
cannot
evident
that
be
\"iiere
by
of
Dllntton
and
SpllndUDg.^Di3solve
weighed
quantity
DILUTION
AND
SPLINDLING.
263
Transfer equal weight of distilled water. its a portion of the solution to a cylinder and determine degree Brix. Correct the degree Brix for the temperature
the
an error as
material in
described
number
on
page to
222,
and the
by
true
ascertain
rected cor-
the
material. method.
This The
is the
customary
or
commercial
Brix than
percentage
the
apparent
130.
The
on are
Brix Solids by Befractometer. or Apparent has been described method of using the refractometer
"
page
225.
When
dilution
and
clarification of the
unnecessary
this method
by drying.
contains the be crystals of sugar these must refractometer only indicates the solid When solution is
on
since dissolved,
matter
that
is in
solution.
as
employed
in this
error
the
calculation
is made
is indicated involve
farther the
paragraph.
Dilution
methods
contraction
may
of similar methods
by spindling. The
very to
error
be reduced If
a
by working with
of water be added
concentrated
a
sr
lutions.
volume
solution,for example, the is not the sum volume of the mixture of the volumes, but is smaller number, and the concentration is higher. It is, a in hydrometer methods that the same as therefore, necessary
molasses definite conditions be observed that the results
may
be
comparable.
In the event
of
of Tischtschenko
be
used.
Mix
the
sucrose as
material of known is
with
an
equal weight
and determine the
of of
solution
of pure
position com-
as
high
concentration
practicableand
the
on
refractive
index.
Ascertain
percentage
page
by
means
492.
is ascertained
by
solution from deducting the per cent of solids in the sucrose The principle of the method twice the solids in the mixture. of calculation for other mixtures is the
same as
that
of the
(307).
dilute the follows: material with
is made
264
SIRUP,
MASSECUITES
AND
MOLASSES.
Let
(Brix);
TF==
t^;'^
then
Wx^bw
131.
and
x^bw/W,
or
True of Carr
Brlx and
Total
Solids
and the
by
vacuum
Drying."
method In the
The
method
are
(IIS)
latter methods
recommended
use
determination. material. In
a
method after
gram
both small
quantity
over
of distilled water
distribute
it evenly
the
pumice-stone. In Carr and Sanborn^s method, dilute the of about 20 to 30 sample in a weighing-bottleto a content dry matter, using a weighed quantity of distilled water, and transfer a weighed portion of the solution con" tared 1 gram dish. of dry matter to the taining about
per cent
of
calculate
the percentage,
same
as
directed
in
the remarks
in the
paragraph in regard
The method
the
132.
decomposition of levulose.
Determination the of the of
Sucrose."
sucrose
of
determining
or
percentage
in
sample
of
of the'
molasses
majssecuite
depends upon
of the of
the
purpose
analysis.
For of the the
ordinary purposes
processes
manufacture,
the
especiallythe
vacuum-pan
of
sucrose
work, crystallizer
required.
per cent
The
sucrose
absolute
the the
apparent
degree Brix,
purity, is frequently needed, but not with The most a important great degree of accuracy. in is to adopt certain connection with this work point
conditions similar of
coeflficient of
analysis
and
adhere the
to
with be
all
parable. com-
materials, otherwise
the of
results
For
purposes
molasses avoid
error
final
or
analyzed,using every
obtain absolute
caution preas
results
DETERMINATION
.
OP
THE
SUCROSE.
265
nearly
the
"
as
the
above
processes of analysis will permit. considerations for what methods may and modifications of the
In
view
of
be termed
will
Clerget process
"
of
15"
sucrosCf
factory tests.
and is dilute
the
to
massecuite
molasses
approximately
after
a
Brix.
little
of
the
solution
and
usually quickly the degree Brix experience. proceed as in 115, using the sucroseplished accom-
in water This
Ascertain
pipette.
Home's it is
dry-lead method
may
be
used
in these method of
tests, but
on
shghtly
to
massecuites
and
Dilute 16"
the
massecuite
or
molasses
between
Brix; add sufficient dry subacetate of lead for than is necessary. the clarification, being careful to use no more ing. Also add a little dry sharp sand and mix thoroughly by shakThe clarification is most
may
Filter and
of the
in filtrate, make
50-55
to 55
cc'
cc.
acidityand
in
to
a
up
this solution
200-mm.
and the
increase dilution.
the
reading by one-tenth
to
compensate
Refer
Home's
the
purityof
a
the solution.
to have 100-cc.
number
cylindersmarked
at
approximately the
as
follows:
point and to modify the method Fill the cylinder to the mark with the diluted
molasses; add
of the
a
or
"struck"
spoon
measure a measure
of the
dry
conical
measuring
and
of
sand;
the contents
guhr.
the
cylinder by shaking and then add a of powdered oxalic acid (dry) and another of kieselThe quantity of acid must be insufficient for the precipitation
of all the lead.
polarize. Find
table should
at
purity by Home's
to
cover
a
table,page
wider
range
be
extended
most
of densities
the
places
in
used.
coefficient of
tests.
The these
It should
account
of the
large
266
SIRUP,
MASSECUITES
AND
MOLASSES.
than
it would
be.
Clerget's
the
Method
for
Sucrose.
"
This
is often
"double-polarisation tions method," since two polarizain made, one before and the other after inversion, are order to eliminate the influence of the invert-sugarthat may be present. Cane-sugar products usually contain the three
termed
sugars, rect (+), dextrose (+) and levulose (" ). The dipolarization is therefore the resultant of the polarizations
sucrose
original Clerget method, 50 cc. of the sugar solution inverted by the addition of 5 cc. of concentrated chloric hydroare acid in a 50-55-cc. with heating to 68" C. during flask, fifteen minutes, followed by rapid cooling. This method quires rethe use of Clerget^sconstant, 144. The calculations
In the
are
made
as
in the
following modifications
in the work.
to
or
of the
method.
are
The
modifications
described
following pages
risk of
error
those have
usually used in
been
cane-sugar
a
devised with
view
reducingthe
to
through
decompositionof levulose
134.
Clerget's
Modification.
Method.
"
The
given here
meet
are
modified
from slightly
those Dissolve
of Herzfeld
65.12
to
cane-sugar
factory conditions:
or
grams 500-cc.
of
massecuite
in
(Mohr) flask, or
of lead
cc.
65
if
true
cc.
flask is used.
to the
Add
subacetate
for
dilute clarification,
in
a cc.
flask add
acetic acid
acidityand dilute
temperature, and
tube
55 cc,
to 55
the
mm.
reduce
the. reading
to
terms for
of
200-
and
normal
solution.
Correct
the
dilution
increasingthe reading by 1/10. Enter this number ."Ni the direct polarization. Delead filtrate by the addition of a portion of the original It is not necessary that all the lead be dry sodium oxalate.^
to
removed
1
in
but deleading,
the the
use
the
of dry
very
agent this is
Cross
recommends
for
acid
as
deleading
If the
in
preparing
in
excess
both
of the
direct
and
invert
to
polarisations.
uoed
quantity
Lt
required ^xpt.
Sta.
precipitate
lead, the
filtration
may
be
difficult.
Bui.
135, p. 29.
268
SIRUP,
MASSECUITES
AND
MOLASSES.
duoe.
Prof.
Herzfeld
York
requested
the
International
mittee Com-
Congress Meeting of the International of Applied Chemistry) to revise his table of constants, as several investigatorshave reported apparently high results
(New
in its
use.
Steuerwald
has shown
that
Herzfeld's
constants
these numbers give high results and has redetermined table: published them in the following convenient
STEUERWALD'S
TABLE Inversion OF CONSTANTS.
and
(Hersf eld's
Method).
The
sucrose
is calculated
constants
as
by
Herzfeld's Select
a
formula, using
constant
sponding corre-
Steuerwald^s
follows:
to the
polariscope-readingand
*'
temperature
Since'
and the
substitute
constant" minus
in the in
formula.
cane-sugar
invert-reading is always
Archief., 1913, 21, 1383;
Int.
work,
Sugar
Journ., 1914,
16, 82.
CLBRQET
METHOD.
269
invert-readingsby the minus half the temperature in centigrade degrees constant and multiply the quotientby 100. tion, Example: Direct polarizaThe 30.4; invert-reading, "17.9; temperature, 24" C. at 24" is 143.06, therefore constant corresponding to "17.9 Per cent sucrose substituting these values in the formula:
sum
divide
the
of the
direct-
and
30.4+17.9
="
~
48.3
=
=36.85. 131.06
may
"
143.06-12
The
room
inversion
be The
conducted
at the
temperature.
within above
inversion is always
at
a
complete
wlien
twenty-four hours
20** C. and the in
temperature
is
as
fact
there is certaintythat
ture temperaso
always above
20** a
period
The
short
sixteen hours
is sufficient.
twentyvenient. con-
four-hour
most
time with
that, when
inversion
with
tainty cer-
heating may
of freedom The shown
be avoided from
and
destruction
of levu-
lose. flask
convenient
FiQ.
76.
measurements
of the
to
measure
method.
Method
as
Modified
at
room
by
Steuer-
The
inversion acid
is conducted
temperature
constants
increased
is
as
described of the
in the
preceding paragraph.
a
50 of
cc.
filtrate into
100-cc.
flask
hydrochloric acid of 1.1 sp. gr. (acid of diluted with an equal volume Set of water).
if the temperature is between 25" C. Dilute
same
20" and
to
25** C.
100
cc.
two
hours
if above
the solution
and
as
polarize,observing the
have been described
temperature
conditions
in the
^Archie!,, 1913, 21, 831; Int. Sugar Journ., 1913, 15, 489.
270
SIRUP,
MASBEGUITES
AND
MOLASSES.
followingtable of
the
terms
consianits
must
be used
in connection be reduced
cc.
with
to
Herzfeld
fonnula.
The
readings should
tion of solu-
STEUERWALD'S
OF
CONSTANTS.
with 30
cc.
(Inversion
temperature
acid.)
136.
Determination
in I2I9 except
use
of from ash
the
Ash."
Proceed
as
is directed
2 to 3 grams
The
burning
to
normal
is facilitated then
material
of zinc
in diluted
alcohol and
incorporating 50
be deducted from oxide, the weight of which must the ash before the calculations. Or, incinerate with benzoic
acid.
cent
Dissolve
25
grams
of the
the
acid in 100
cc.
of 90 and
per
alcohol.
Moisten
a
sample with
Add
2
cc.
water
then
caramelize it at
low heat*
incipient
red heat
For From
proceedas sulphated-ash
Acidity
and
Alkalinity.
and
Solutions of massecuites
CRT8TALLIZED
8UOAR
IN
HASSECniTB.
271
colored be
made. 25
cc.
that
the
usual
'
tests
or
alkaUnity
method:
a
Buiaaon
of
n
advises
of the
followii^
to
solution
gloss-atoppeiied
and
10
a
cc,
flask; add
of washed
one
drop
of neutral
eorallin solution
and tlien
ether.
Agitate thoroughly
to
wait
few The
seconds
separate
or a
and
slightest
a,nd The and
of acid
its color to in
alkali
upon
as
the
case
eorallin
may
changes
water
yellow
or
red
the
must
be.
used
be
distilled
the ether
In the
must
experience largely
upon
the
success
depends
the
quality
as
of the for
alcohol
soluble eorallin
of
one
prepared
of the
staining in
he
uses
copy. micros-
Instead drops
138.
drop
of
in
solution
several
in alcohol.
tallized Crys-
Sugar
"
Masseculte.
Kara
Method.
to
raw
^"TWm
sugar
method,
will be
aa
applied
cui["r
BURftr
first described,
a
masse-
Weigh
and
an
30
to
50
a
grams
of
faw
con-
transfer
it to
glass dish
of pure the
sugar
a
taiting
and
equal weight
Mix
drous anhyand
glycerine.
rod, and
over
with
a
glass
the dish
in
desiccator
or
fused
calcium
chloride
strong
sulphuric
from time
Repeat
until the the in
the
mixing
formly uni-
crystalsare
glycerine
work
quires re-
well
separated, and
distributed This
molasses the
solution.
preparatory and
fifteen minutes
Place the
a
Upwards.
shown
to
funnel
apparatus
the mixture
cover.
in the
Pio.
77.
Fig. 77;
funnel and
re-laco
the
Filter
a
filler-
should
be
protected
from
the moisture
'Zeit.
Rubeniucker-Indugtrie,
31, 500.
272
SIRUP,
MASSECUITES
AND
MOLASSES.
of the air
during filtration by
anhydrous
contact
chloride of calcium
in the
tube,
as
shown Since
figure.
moisture
so
the
glycerine absorbs
with moist
with
far
as
air should
possiblebe avoided.
Polarize obtained the above normal and
*
weight
of
the
glycerine filtrate
as
calculate
the
crystallized sugar
by the
following formulae:
x=" sucrose
in the molasses
sucrose sucrose
attached
raw
to the
crystals;
P~per
p^sper
x^
cent
cent
sugar;
glycerinefiltrate;
=
and
the
percentage
of
crystallized
100-p
sugar.
Example.
"
Polarization
of the
raw
sugar*
=7.55; "^^1^X6.75
of
and
95.6-7.55=88.05
the In
percentage
view
of
cane sucrose
present in
cuites the ascertained is not
crystallized sugar. the large proportion of glucose usually to masseproducts, to apply the method
x,
P, and
p, in accurate
work, should
be
This by the modified Clei^et method, page 266. of Karcz' method the case in the following modification
*
by Perepletchikow:
Transfer with
an
the
normal
weight of the
of Karcz' the
massecuite,
and
treated
as
indefinite
quantity
Wash
anhydrous
glycerine,
described
above,
to
apparatus
glycerinesolution.
of the funnel from the
wash
the
crystals into
sugar-flask and
the percentage
polarize them.
of This method
cane
products.
Bohem,
de
Zeitschrift
j. Zuckerindustrie
Bui.
Jan., 1895.
des
Association
Fabricants
Sucre, Gallois
Dupont,
1891,
p.
293.
CRYSTALLIZED
SUGAR
IN
MASSECUITB.
573
Heat
quantity
500 grams
of
to
of and
,
polarization,
sugar
C.
purge
in sieve
such should
as
is be
in
Fig.
with
The flannel.
means
Dry
of the and the foUow-
thoroughly
Polarize the the
possible
massecuite, percentage
by
the of
crystals by
the
molasses.
Calculate
crystals
ing
weight massecuite;
of
crystallized
sucrose
in
one
part
of
"=
polarization
of of of
massecuite; crystals;
molasses.
-polarization polarization
d
p^s=
d'
"
.'.
x"=
and
".
100x=the
crystallized
sucrose
in
100
P-P
parts
of
massecuite.
Example.
Let
=84.5;
=
100;
p'"60.6.
"'^^~^'a^0.eO^
-
and
100aj"e0.66,
the
percent-
age
138a.
of
crystals
in of
the
massecuite. Glucose."Proceed
as
Determination
in
the
is
described
paragraph
118.
ANALYSIS
OF
SUGARS.
130.
sugar
Polarizadon."Weigh
in
a
the
normal
weight
water
to
of
the
the sugar,
mass.
nickel
to
moisten
penetrate the
usually be poured slowly into 100-cc. narrow-neck flask without a difficulty.A little to accomplish this expeditiously. If practice is necessary is experienced, a special funnel of nickel {see page difficulty 165) should be inserted and extend just into the body of the
flask. The with
more
The
The
sugar
may
be and
capsule, funnel
a
washed
to
use
jet of
water.
Care
cc.
should
than
about be
60
of water
in these
use
operations. The
(see
page
flask should
well
cleaned
before
169)
the
to
prevent
above
water
from
a
adhering
to the neck. to
by imparting
rotary motion
the
flask.
see
ocasionallyto
Jt is essential that no sugar be left crystalsare in solution. undissolved before proceeding to the clarification. Having dissolved the sugar, add from 0 to 8 cc. of subacethe quantity depending upon the grade tate of lead (54.3**),
of the
sugar.
White
sugar
requires
no
lead, but
should
to facilitate filtration. cream usually receive a little alumina High-grade centrifugalsrequire from 1 to 2 cc. and low according to their grade, up to about 8 cc. of the sugars, After lead solution. mixing the sugar and lead solutions add about 2 cc. of alumina-cream ume (392) and complete the volto foam
the neck of the flask. If washing down down interferes with this operation it should be broken
100 cc,
The water should be of the temperature drop of ether. and the flask should be held by the of the polariscope room part of the neck during the manipulations, to prevent upper with
a
warming Having
the solution.
If
drops of
water
adhere
to
the neck
be absorbed
276
ANALYSIS
OF
SUGARS.
141.
Determination
of
Glucose."
The
method
to
be
selected
and glucose depends upon the percentages of sucrose should in the sample. A modification of Herzfeld's method be used for sugars polarizingabove 99". The Meissl and Hiller method, page 236, should be used for sugar containing than 1 per cent of glucose. more Method for Sugars Potarizing above 99**. Dissolve 40 grams in water, add normal of sugar, contained in a 200 cc. flask, dilute to the mark, solution for clarification, lead acetate mix and filter. Add dry sodium oxalate to the filtrate for be predeleading and refilter. If preferred,the lead may cipitated by potassium oxalate solution before diluting
"
to 100
cc.
and
50
thus
cc.
one
filtration may
be avoided.
cc. a
Measure
of Soxhlet's
cc.
25
cc.
of
the deleaded
solution.
taking about four minutes to reach this boiling, temperature and continue the boilingexactly two minutes. At the conclusion of the heating add 100 cc. of cold recently
mixture boiled distilled water
to
the contents
of the beaker
and
then
oxide in a Gooch or an immediately filter off the cuprous crucible and proceed by one of the methods alundum described The percentage of glucose is ascertained from the in 118. table by inspection: following
HERZFELD'S TABLE IN OR CENT LESS OF FOR MATERIALS THE
DETERMINATION CONTAINING
AND MORE
1 PER
OF
VERT-SUGAR IN-
CENT
99
INVERT-SUGAR
THAN
PER
SUCROSE.
ESTIMATION
OP
THE
MOISTURE.
277
Estimation
off
of
an
the
oven.
Moisture."
The
The
moisture
is
by drying in
If the
sugar
temperature
upon
at which
operation is conducted
sugar.
depends
not
the
as
character
a
of
is of low should be
grade, such
rise above in
vacuum.
molasses in
sugar,
the temperature
sugars
fact such
sugar
should
now
dried
factories
produce
of
little low-grade
may
product, hence
comparatively
at
the
temperature
drying
usually be
be
may
even
crystal should
dried
105"
C.
to
be heated
moisture
Large crystalsare
off until
a
liable to occlude
that
driven
temperature
of 105** C.
3 grams
is reached.
drying period of three hours for 2 to of a broad the bottom spread evenly over usually sufficient. Low-grade sugars,
should
two
or
in
the
absence
in
a
of
vacuum-oven,,
preliminarydrying
should be
at
water-oven
an
and
after
hours short
transferred to
105** C.
air-oven and
recommends
be
dried
period
Pellet
conducting
with the contains. both should
143.
test parallel
with
granulated sugar,
of
water
moistened
the
estimated
When the
percentage
that
to
sample
sugar
granulated
sugar
ceases
samples
in
a
are
considered
dry.
The
be cooled
Determination
as
method both
described
on
page
270
for massecuites
is used
in
Colorimetric
Method.'
of
pure
^Prepare a stock solution containing 10 grams solved discrystallized ferrous sulphate, FeS04-7H"0,
a
a
in addition
cc.
50-60 few
per
cent
pure
sucrose
of
The acid should be very with the sugar solution. diluted before adding it to the sugar solution. Dilute
to
largely
time
of this
this stock
as
solution with
cc.
from
cc.
time
required, e.g., 10
cc. are
"
to
and
50
solution The
to 500 tests
made
'
in Nessler's
cylinders,a number
'
of
' "
278
ANALYSIS
OF
SUGARS.
which
Into
a
of the
same
diameter and
cylindersmeasure amounts increasing of the diluted stock solution, noting the quantity of iron in Add 2 cc. of recently preeach, and dilute each to 100 cc. pared of ammonia to each and stir. solve Dismonosulphide
series of these
3 to 10 grams of the sugar
cc.
in
2
Nessler's
of the
dilute cylinder,
and
add
cc.
sulphide solution.
Stand ten minutes and then match the color cylinders of those containing of that including the sample with one then contain Both the same the stock solution. quantity used. of iron, The t.c, the quantity of iron in the sugar
cylindersshould stand
The
on
white
paper
in
making
the
parisons. com-
sulphide is prepared by saturating ammonium with sulphureted hydrogen and then adding an
of ammonium the
case
droxide hyequal
the
volume
In
hydroxide.
sugars,
of dark
with
addition
of iron-free
the
lowest
the ash in a Dissolve minimum possible temperature. quantity of iron-free hydrochloricacid and proceed with this solution
145.
on
as
described. Color
The
Standards."
entering certain countries,pay If their color is No. 16 Dutch polarization and color. they pay a higher rate of duty than standard, e.g., or lighter,
if darker The than this standard. color standards
to
Dutch
consist
of
set
of
samples
These
are
of sugar
are
numbered
an
prepared by
the sugar renewed
from
up establishment in sealed
to
20, which
'is white
in Holland The
sugar. and
plied sup-
trade time
bottles.
samples should
sugar
be
is not
permanent.
sugar
Centrifugal 96**
when especially The with chemist
a
will
No.
16
molasses
a
is boiled
first
be
sugar.'
of
tropical sugar
16, so
as
should factory
the
supplied
of sugar
sample
of No.
or
to avoid
shipment
and
of this color
consequent
is the
RENDMENT.
279
Biate
is in
based different
upon
refining
countries
experience
and for five of the the
**
and
of
is
calculated different
ously vari-
sugars
origin.
of the
The
refiners
deduct
times
the
percentage
to
ash
polarization
rendment,
or
raw
sugar
obtain the
percentage
analysis"
of
sugar.
ANALYSIS
OF
THE
FILTER-PRESS
CAKE.
r
147.
Preparation
as
of
the
Sample.
in
"
^The
sample
be
of
press-cakeobtained
to
directed
104, should
of
a
reduced
small
by
means
spatula or
be necessary
lax^
to
cake
is very
a
paste in
cane
large mortar,
may
subsample
the
it.
good
be firm
and the
careful
management
be
press-cake
of the
in X
and
sample
tared
readily reduced.
5
148.
Moisture
a
Determination."
shallow
-Dry
to
grams
press-cake, in
a
dish,
constant
water-oven
at
approximately
be
100** C.
The
20=
percentage of moisture.
The before
sample
should
partly dried
at
low
temperature
to 100" C, otherwise the surfaces of heating the oven be covered with a glazed coatthe fragments of press-cakemay ing
which convenient
to have
would
prevent the
escape
of moisture.
It would
be
in all
ovens,
two
heated
to
low
temperature
25
and
the
other
to the
final'temperature.
Determination.
to
a
"
149.
Sucrose
^Transfer Add
cream
grams
of
cake filter-press
to the
small it to
a
mortar.
a
boilinghot
with the
water
sample
cc.
and
rub into
smooth
100-cc.
flask with
of lead
cc,
solution the
volume
100
mix
contents
and polarize. The polariscopereading is the filter, in the press-cake. percentage of sucrose of the sample, 50 grams convenient It is usually to use more of lead while rubbing the material and add the subacetate
to
a
cream
and
wash
200-cc.
the
removal A
of the
portionsof
neck
mortar.
flask with
the
SUCROSE
DETERMINATION.
281
tion
is
more
convenient
in
this
analysis
than
an
ordinary
sugar-flask
(Fig.
The in is
78).
object
in
using
instead the of
25
grams
of the of
the
material
this
to
analysis
correct
of volume
normal the
matter.
weight
lead
cipitate pre-
for that
and Parallel
the
insoluble
experiments,
on
sample
of and
filter-
press
100
oe.
cake,
by
by
the
described,
acid,
lime
9.6
also
modified
to
adding
saccharates
after and
cooling,
tated precipicent
decompose levulose,
gave
per
of
sucrose.
A
to
third
portion
with of hot
of
water
sample
defecated
onto
was
cream
Fig.
7"
lead,
was
washing
cc.
with
very
to
nearly
to
of
filtrate.
filtrate
was
cooled
of
4.6.
200
cc.
and
polarized,
into
a
giving
reading
and 0.5. diluted The other
was
washed The
sugar-flask polarized
same as
to
cc.
filtered.
0.5
filtrate the
sum
of
4.6X2+
is
9.7,
or
nearly
that
25
in
the
two
experiments,
correct
amount
showing
of
grams
is
to
approximately
use
the of
the
average
material
normal similar
weight.
results
to
Many
those
experiments
described.
by
the
given
ANALYSIS
OF
THE CHIPS
BAGASSE
AND
EXHAUSTED
(DIFFUSION),
the
1^.
the
Preiiaratton of
as
Samples."
be
After
securing
oughly thorbe
sample
described
in 100, it should
rapidly and
mixed
and
to
quickly reduced
The
preparation of the sample for the sucrose important. The pieces should be very
laboratories
test is especially
The
to
Java
pass
^ collaborated in the through a 4-mm" sieve^ De Haan preparation of the Java instructions for bagasse analysis in which the above specification ea to the sample is given. He,
influence
of fineness
sampling. This implies that the chemist unconsciously selects liie larger pieces rather ' than an Nonis of the sample. 6 nun. i^)ecifie8 as average
to incorrect
piece of bagasse.
to
In
reduce
the
errors
material
lead to specification may the the drying of the sample, especially when
through
content
sucrose
is
high.
found
4
per
Norris
made
numerous
tests
to
ascertain
the
average
and and
during the preparation of the sample the chopper is covered 2 per cent when
uncovered. From be these
when the
even
observations
as
it is evident
as
that
sample should
then the is often
a
prepared
numbers
rapidly
be
a
is
and possible,
too
sucrose
may
httle
may
sucrose
high.
There
that
of the
digestion.
may
a
Slow
large error
1 "
Int.
Sugar
14, 43.
Ibid., 5.
Planters'
284
ANALYSIS
OF
BAGASSE
AND
EXHAUSTED
CHIPS.
The Athol meat-chopper, size by hand power. No. 405, Fig. 80, is an efficient machine for reducing bagasse. has large capacity and may This machine be oovc^^ during chopping.
by belt
or
151.
Determination
in the
of
the
Moisture."
it is of
As
has
been
to
indicated
preceding paragraph,
on
importance
dry
be
large sample
account
tion distribu-
of the moisture.
It is also in which
to avoid mills,
from both
be heated to high bagasse may without appreciable decomposition. Such temperatures made in drying shredded cane tests were at Preston, Cuba, where the. temperature employed was higher than very much is here suggested for laboratory work. Drying in vacuumshown that
ovens
upon
in the
at low
Many
less.
writers From
recommend the
drying samples of
20
grams
or
even
there point of view of the test of the particular20 grams is no objection to this quantity,but so small a sample cannot accurately represent a material such as bagasse. The methods of drying given in this book are arranged in order of the writer's preference: Method ^This InvolvingDrying in a Current of Heated Air. method of that shown requiresa specialoven onthfB principle
"
in
is The Fig. 81. oven provided with a removable and the clamps, E, insure an
oven
cylindricalcast-iron vessel, C,
cover,
D.
rubber-gasket, /^
the
jointbetween air-tight
The
body
of the
clamp may not be necessary A steamif the door is heavy and the jointsare well groimd. of air through a ejector,Ff draws a very strong current The air is heated by heater, the pipe (7,and the basket A. receive a preliminary steam-coil. It may a passing it over quick-lime,followed by filtration, drying by drawing it over
cover.
and
the
but
water
not
appear
an
to be
necessary.
small
size feed-
is
inexpensive and
exhaust drawn
efficient
steam
heating device.
the
is uiSed with be
from
engines,
steam
over
through the
steam
copper
the coil,
pass
of air is
low, hence
the
pipes
DBTBRMIKATION
OF
THE
HOIBTtTRE.
285
should used.
A
be
covered
ajid
very
large volume
of Two
o! it must
be
cylindrical bagasae-baaket
oven as
very
or
thin
more
sheet
brass, A,
should
fits in the
is indicated.
baskets
be
provided
and
tared
if many
is of
samples
brass
are
to be dried.
The
bottom
as
of the
banket
plate, such
about 625 1'he
is used
in centrifugals.
square
containing
round
top
is open.
flange supports
The
the
basket
weight
air
are
of
the
basket
of the
ueaally sufGraent
gasket
forms oS
to
insure
may
good
be
of the
joint, but
used. The
if need
be,
steam-packing
thermMneter,
If the
oven
air current.
should in the
of A
battery,
stop-valve
be provided in the
current
on
pipe
of
G.
valve
is also convenient
to
regulating the
steam
air.
If it is desired
leave
oven,
turned
to
the
ejector, F, when
an
opening the
cover
or
it is necessary for
use
provide
fur-eock
in the
elsewhere
in breaking the
This
oven
may
be
constructed
of any
convenient
a
'siw.
Those
constructed and
12
will receive
8 inohes
in diameter
deep.
2
This
basket
gram 1 kilo-
of loose bagasse
The
286
ANALYSIS
OF
BAGASSE
ANP
EXHAUSTED
CHIi"S.
ft
few minutes
be used
Fig, 44.
of
method
drying is as follows:
work, reduee, the sample to about 2 pling; fill the tared basket with 2 be necessary. packing it lightlyas may
in the oven,
steam
the replace
cover
and
turn
a
high-|;":e8sure
current
ejector to produce
be heated
to any
strong
The
of
air. above
air should
conveni^t
temperature
110" C. and
pr^erably
to 130" C.
air-pipeshould
be well covered. varies with the temperature of the air and drying -period the condition of the bagasse. At 110" C. the period is usually At the close of the drying-period, about ninety minutes. The which after
a
may
be
fixed,remove
by the bail.By and A large earthenware desiccator to cool. a jar will serve as of desiccator. After cooling,ascertain the weight in grams the dry bagasse and divide this number by 20, to arrive at the
per
arbitrarily place it in a
cent
of
cent
oven
dry
of
as
matter.
The
per
cent
moisture
is 100
minus
is self-
contained. and
The
heating-coils,
grams
bagasse
drjdng-tubes of 200
is less
illustrated
expensive and
may
is
accessible for be
easily
It repairsthan the older model. built in the plantation shops, largely from
old
material. dried be in Drying in Packages* ^The bagasse may with cheese-cloth or mosquito-netting. packages covered Several hours' heating at 110" G. are required to expel the Proceed follows: Weigh about a yard of finemoisture. as mesh including a few pins, and determine mosquito-netting,
"
kilograms of the bagasse, sampled as described above, in the netting,and pin 'it together and quickly weigh it on a good scale. Dry the package of bagasse to constant weight in the steam
the
moisture
in
it.
Wrap
up
about
"""-
"
"--
"
"
--
' ---
-t
--
"i-_,j,_
_^^^^
Journ.
Ind.
and
Eng.
Chem.,
6.
DETERMINATION
OF
THE
MOISTURE.
287
dr3ing-oven described
the
farther
on.
In
making
the
weighings
this introduces otherwise the air.
package should
be
transferred
awaiting
a
the
While
would from
small error,
case
is smaller of
than
be The
the
through absorption
moisture shown
is best
pins.
*
60 56
. .
grams
t(
weight
of the
and
pins.
Moisture
grams grams
""
Weight Dry
of the
2060
1096
weight
of the
bagasse
Moisture
"
in the
" "
netting
964 4
grams
"
i4
I*
"*"
960
grams
2060 9C0
H-
-60 2000
=2000= X 100
weight of the
=48.0 per is
cent
so
bagasse used.
moisture
in the
of
bagasse.
that
an
Tlie
error
quantity of bagasse
of 1 gram in
large in
an
this method
error
the
weight makes
the
of
only
.05 in
the
p"er cent.
Experience
very
has
shown and
at
to
be
complete,
desiccation
a
that 110* C.
usually
could
hours
are
required
for the
for the
Manifestly netting.
fall from A the
metal
basket
be
substituted
small
package, but
shown in
weight is
too
small
to
ciably appre-
of the test.
Fig. 82
is suitable
for
use
in
these
Drying
as
in
Metal
Trays.
"
Shallow
A
metal suitable of
trays
may
use
be
on
used the
containers balance
bagasse.
50
size for
sugar
holding
grams
bagasse is 4 inches by 8
progresses
or
inches the
by
1.25 of
inches the
deep.
of
The
drying
gauze
oven
faster
if
bottom The
tray is of wire
the
perforated sheet
be
at
brass.
temperature
should
least
110** C. and
preferably 130" C.
1
288
ANALYSIS OP
BAQASSE
AND
EXHAUSTED
CHIPS.
SUam
drying-otien. The
"
steam
drying-oven is
shown
id
Fig.
82.
It
is
most
conveniently constructed
of
2-incb
Two steam manifolds, or planka of well-seasoned lumber. live used with steam to heat the coils,C, of iron pipe are
oven.
Half-inch
use
iron
pipe is suitable
of one,
at A
for
making
the
coils.
The the
of two
coils, instead
facilitates
regulating
oven
admit
wiirm
at
D.
thermometer
a
readily
wall
near
be
by boring
or
hole in the of
a
the
shelf
wire
screen.
The
be
should
be large. The
and
other
parts should
protected
'
from
warping by
be
There
should
to
usual carpenter's expedients. pipes, globe-valveson each of the inlet and tailsteam
each
and
the
dischai^ge
of the condensation
An
oven
house
many
of this type is a very convenient part of a sug"rnot only be used It may for latxHutory equipment. tests, but DeterminatloD
The
serves
moisture
also in
153.
of the
Sucrose.
Single-digestion
of
Method.
"
detfrmining
50 grama 1000
the percentage of
in the in
cc. a
bagasse: Weigh
and
2
cc.
of
cc.
finelydivided bagasse
capacity and add
sodium carbonate.
600
water
5%
solution of
a
The
flask
should
a
provided with
about
purpose
long will
answer,
DETERMINATION
OF
THE
SUCROSE.
289
and continue gentleboiling hour. Cool and weigh the flask and the heating during one Drain off a portion of the solution, contents. clarifyit with tube. dry subacetate of lead and polarizeit,using a 400-mm. in the solution is made calculation of the sucrose The by described for use with dry lead,page 500. Schmitz's as table, be clarified with a few drops of Or 100 cc. of the solution may subacetate of lead solution,diluted to 110 cc. and the the made usual by Schmitz's calculation of the per cent sucrose as the degree With these very dilute solutions, table, page 506. Heat the contents of the flask to Brix The need
not
be considered of
in the calculations.
of the to terms calculating the sucrose bagasse is illustrated in the followingexample, in which the in the bagasse is assumed to be 45 per cent: fiber or marc method
Weight
of flask +
"
bagasse +
water
620
110
grams
"
"
"
"
510
=
'*
50X0.45=
22.5
487.5 page
''
"
"
Polarization
mm.
per The
179,usinga 400 2 (account of tube length)=2.2 and the tube =4.4; 4.4 cent corresponding, by Schmitz's table =0.57. sucrose in the bagasse is therefore 487.5 X 0.0067 per cent sucrose
copper
of thin
X2=5.56.
A for
be conveniently about
4
substituted
the
flask.
inches
diameter
by
that may be deep and be provided with a brass cover clamped to it,making a tightjoint. A brass tube attached A brass rod, carrying a a condenser. serves as to the cover
6 inches
small
disk
for
mixing
tube.
purposes,
should should
pass
through and
moved
up
extend
down
above
the
The
rod
be
and
either by hand or mechanically. A Kodak occasionally veniently condeveloping-tank, fitted with a condensing-tube, may be used as a digester. should be added to the bagasse after startingthe No water digestion. The boilingshould be very gentle or, preferably, the liquidshould just reach the boiling-point. Rapid boiling, results in with consequent large return from the condenser,
a
dilution
error.
2d0
ANALTBIB
OF
BAQABSE
AND
BXHAU8TBD
CHIPS.
Repotted JHgttlwn
a
Method.
cover
"
In 100
suitable
grams
dish,preferttbt"
finely divided
Drain peat Rein all
porcelain caseerole,
with
water
of
bagaase
off the
and
minutes.
iron spoon.
this
digestion
Press
with the
press
water
decantation in
a
eight times.
hydraulic
those
or
residue and
bagasse
Cool the
powerful
to
other
the
the
ordmary
a
temperature
water
to
and
measure
an
be,
179.
Uttle
briug
it to
volume.
page
by Home's
dry-lead method,
may
degree
Brix
of this very
dilute soluticn
a
be neglected. observationof
600-mm. the
tube, and
table
on
calculate
page 500.
the
sucrose
with
aid
has 3.
Schmita's used
per
If the should
600-mm, be divided
tube
been This
the
cent
polariacope reading
sucrose
by
Con^dcr
the cubic
centimeters
292
ANALYSIS
OF
BAOASSE
AND
EXHAUSTED
CHIPS.
at the
cover.
use, and
serve
as
be removed
completion
^
of
conclusion of the digestion weighing. and wipe the inner vessel and set digestionperiod, remove be cooled by placing it aside to cool and weigh, or it may
the The calculation of the per
cent
sucrose
and
is
in the
states
Norris
single-digestion method, page 289. of the vessel that the shape and dimensions
apparently influence the results. The vessel should not be The dimensions too deep. given are those decided upon by Norris after many experiments. of the Fiber Determination 153. (Mare)." The fiber be determined as in the'cane, directly 110, but preferably may
This method was adopted by the followingindirect method. comparative tests in by the author after several thousand The Cuban-American Sugar Co.'s laboratories: The required
data
Let
are
obtained
bagasse; bagasse; per cent sucrose coefficient of purity of the residual juice (see dry
in the
in the
next a;=per
then
Experiment Station,in
of fiber
as
an
gation investi-
methods
gives the
the aqueous
of the .waterthat
and
methods
and the alcoholic extraction, give high figures, correcting for the separation of saccharetin from the even gives low figures. fiber, ^The residual Residual Juice. 154. Purity of the is considered the juiceremaining in the final bagasse, juice, i.e., chemists to correspond in purity to that of the juice by many extracted by the last mill of the train. The experience of the truth. the writer indicates that this is near However,
"
since
the
between
bagasse receives its final and heaviest the juiceflowingfrom the last pair of rolls,
pressure
the last
EXHAUSTED
DIFFUSION-CHIPS,
SUCROSE.
293
roll
probably
The the
155.
more
nearly
of The
approximates
purity
of is this made
the
true
juice.
coefficient fiber.
juice
as
is
used
analysis
for
other
juices.
press Ex"
Exhausted the
Diffusion-chips,
juice
a
Sucrose.
thin
from
the
well-drained several in
chips
times
by
with
passing heavy
press.
them
through
at
laboratory-mill
the
pressure,
press
chips
as
powerful juices.
hydraulic
Consider the
The
analysis
of The this
is
made
to
for that
other of
ization polar-
juice
of
be thin
the in
exhausted
chips.
chips
fresh be cane,
sponds corre-
weight
very
the
juice
the
well-drained
of the
nearly
so
with
it. in of
wei^^t
This
and
it
is the
usual
to
consider
weight
the is fiber found
may
estimated
a
by
stant, con-
method,
the fiber
which the
is in
considered
the
cane
bagasse:
Let
F F'
the the
fiber
fiber
per per
cent cent
cane; exhausted
chips;
"
100=
the the
weight weight
of of
the thin
cane;
juice
in
the
chips,
then
F'(a;+F')=100F
of thin
and
100F/r-F',
cane.
the
weight
juice
per
100
Both
the hence
fresh the
and direct
exhausted fiber
chips
detenninations
may
be
accurately
be used
sampled,
in this
may
calculatioQ.
ANALYSIS
OF
FACTORY
WASTES.
Diffusion
the
156.
"
Analysis
at
o! Waste
waste
Water,
waters
Prooess.
^The
polarizationof
least
a
from
diffusion-battery
in order
to
are
requires
attain
50O-iiim.
observation-^ube The
waters
reasonable
accuracy.
after iOtration of
the use usually clear enough to polarize without As few planters have polariscopeslong enough f op a mtist tube, a Ghezmcal method generallybe used. Concentrate the s"mple to 5 per cent of its volulne.
.
lead.
SOO-^nm.
the
sucrose
by
cc.
means
of 75
hydrochloric acid
cc.
in the
of
acid. to
of the concentrated
89).
sodium
late Calcuglucose formed. the glucose and multiply the per cent by .95; the result will be the per cent sucrose plus the small tity quanof glucose naturally present in the waste water. This
Nearly hydrate.
neutralize
the
acid,
the
after
Determine
quantity of glucose is
may
too
small
to be
taken
account
of, and
189. the of
be
table,l"age
of sucrose
oa
The
waste
of
an
aicpnsiderable amotint
evidence
of gross
in paft
water
is
neglect
the
the
of
Foam
a
from littleether
Sirups,
etc."
current
or compressed air,
will
the foam to a quickly reduce ether by evaporation over warm water, at a safe distance from fire,and proceed with the analysis by the methods
Boiler is
Feed-Water.
"
^The
for
the
from
steam-boilers the
evaporated
steam
juice and
condensed
in the
calandria and
tubes of water
of the various
important
Sugar
294
may
ANALYSIS
OF
THE
BOILER
PEED-WATER.
295
enter from
these
the
waters
through entrainment
with
the
vapors
juice and
the
water
to
lead to accidents.
Further, though sugar may not be present in sufficient quantity to endanger the boilers through foaming, it is decomposed by tine heat into prodoets that are very
detarimental
to
the
tubes
and
shells of
the
causing boilers,
pitting and overheating. The sugar is supposed to be first hydrolized,after which the dextrose and levulose decompose. The dextrose formic and acetic acids,and produces levulins,
and formic acids and insoluble humic levulose,humic Both the acids and the insoluble humic compounds. pounds comHumic are injuriousto the boiler-plates^. compounds the form
only when
on
contains in
ammonia
or
soda*. Except
monia am-
into
hlgh-^essure boilers
compounds
and'
no
feed-
threads retards
Ammonia
at
the chemical
vigorous
the hottest
position Sugar itself does not attack the boiler metal, but itsdecomand physically. The products do, both chemiisally action has been explained. Some chemical of the decomposithe heating surfaces with oonse* ticm products deposit upon quent overheating and damage to t^ plates. The platesmay also be attacked by the acidityin the water derived from sulphited Juiftes.This "may b^^ prevented by the the
.
addition
of soda
to the
water
or
by reducing preferably
thorough control of the feed-wat^r is The moment the best ^feguard against sugar. sugar appears
in the water should
as
Jt is evident
this should be
sewer
and
the boilers
thoroughly blown
be used
at very
below
should
The
the water
sources
Osier
.-Ungar.
Zeit.
Zuckerind,
1912,
43,
397;
Int.
Sugar
Jou^n.,
1912,
14, 472.
296
ANALYSIS
OF
FACTORY
WASTES*
of the
sugar.
steam
is very
pronounced when
the water
contaiiis
of
be its
pa-
detected
^The
sucrose
in the
may
and
a
quantity also
cent
estimated
as
follows:
Add
drops
of
20
alcoholic solution of
a-naphth"d to 2 cc. of the water in a of a pipette, reaching to the bottom of concentrated sulphuric acid. cc.
a
violet
zone
appears
at
the
line
demarkation
of the
two
Uquids and
gradually spreads.
of 0.1 per cent of sucrose, the color reaction In the presence is obscured by the darkening of the solution; with 0.01
per ceut si^crose
the
color
with
pure
The time
strictlychemically and the a-naphthol should be of very good quality. solution of the reagent should be freshlyprepared from
to time test 1
be
and is
should
not
"
This
extr^nely deUcate.
sucrose
tains con-
part of
the
paleof and
Ulac
color
is shown
sugar
test, and
with
0.2
per
cent
sucrose,
is charred
by the acid.^
similar
described was original method by Molisch.* Also the following: Thymol instead of rx-naphtholin the test yields a deep-red coloration,which on dilution with water gives at first a fine carmine, then a carmine flocculent precipitate.
possibly the
159.
Automatic
"
Alarm
^This alarm
for is
Sugar
based
in
upon
the the
BoUer
Feed-water.* in
change
It is comdensity of the water in the presence of sugar. posed of two communicating tubes (communicating vessels) within and the other. The
water
one
is stagnant
at
a
in the
inner A
tube
outer
constant to
level.
float a change of level in the inner tube causes close an electrical circuit and ring a bell. Since
^
rise and
water
the
Rapp
and
Besemf
Zuckerind.,
in Jour.
1892,
Chem.
538. Soo.
Monatsch.
Chem., Lavan,
Abstract
Abs., 50.
923.
I
Avertiseur
Gallois, Paris.
COBALTOUS
NITRATE
TEST
FOR
SUCROSE.
297
is
of
the
same
temperature
corrected. The of the the 1.001
in
both
columns will of
tubes,
are
density
meters
is
automatically .therefore
It increased be is
a
high,
1
mm.
solution that
sp.
gr.
lift
float
evident
sensibility
contact.
the The
may
be
by
in A and
adjusting
a
should
placed
location be
as
as
possible
feed-water
of
vibrations.
placed
near
the
pump 160.
another Cobaltous
laboratory.
Test add After
5
for of
Sucrose.^
"
^To
cent
about of
15
cc.
of
sugar
cc.
per
tion solutwo
cobaltous add
2
nitrate. of
50
thoroughly
solution of
mixing
sodium
the
solutions,
"Pure
sucrose
cc.
per
cent
hydrate.
color
gives
permanent.
soon
by
this Pure
treatment
an
amethyst-violet
which color
is which
dextrose
gives
green.
turquoise-blue
When the is dextrose
two
passes
into coloration
1
light
sugars
are
mixed
the and
produced
sucrose
by
in
9
sucrose
the
predominant
can
one,
part
the
parts
with
with
be such
distinguished.
as
If
sucrose
be
mixed
ties, impurior
gum-arabic
lead before
or
dextrin,
the
treat test.
alcohol
subacetate
of
applying
"
Agricultural
Analysis.
H.
W.
Wiley.
Vol.
lit,
p.
189.
ANALYSIS
OF
MOLASSES
CATTLE-FOOD
(MOLASCUIT).^
161.
Determination
a
of tlie Moisture*
"
Dry
and
as
granu)
of the food in
of
boiUng water,
for
hours; cool in
the
desiccator
weigh..
before..
Repeat
If note
of
weight,
driven the
centage per-
weightof
water
off.
The
in chenafor
ical supplies,form
moisture
8
determinations. and
may
use
very
pensive inex-
be obtained
of many
different
away.
"
sizes.
162.
erate 131. 163. 2
After
they
of the
are
be
thrown
Determination
grams
of material
tlie Ash.
as
^Incin*
described
in
Etiier
Extract."
as
Extract
to 3 grams
of
the
food, dried
161,
with
is most
described
in
"
graph para-
anhydrous
alcohol-free ether.
in Soxhtube tared
is .connected
a
The
extraction
conveniently made
modification
in of
percolator,using Knorr^s
let's apparatus
D is
shown
Fig.
with
85.
a
The small
tube
connected
by
reflux
cork The
flask
containing ether.
with
a
outer
condenser
the
tube
closing the
A
syphon-
tube
1
is sealed
into
the
lower
of
part of the
percolator
A^cultural
298
Partly based
upon
methods
Official Association
of
Chemists
300
ANALYSIS
OF
MOLASSES
CATTLE-FOOD.
166.
Sucrose
and
Glucose.
"
^The methods
sucrose
and in
glucose!
page
a
are
by
the
chemical
is
given by
10
water
187.
The
analysis
of
prepared
extracting
grams
on a
smafl
weighed
with The The
portion
successive
the
cattle-food,
of
for
example,!
portions
is
boiling
to
a
filter-paper.
500
ec
filtrate
cooled
tests
and in
diluted the
suitable work
volume,
will indicate
preliminary
dilution. Notes the control excellent
glucose
the
proper
167.
on
Cattle-food
Analyste."The required
The
moisture
and the in
sugar of
tests
are
usually
by
material
the
factory
is
in
the condition
usually
further
analysis,
without
preparation.
DEFINITIONS WORK
OF AND
EXPRESSIONS
THEIR
USED APPLICATIONS.
IN
SUGAR
168.
Normal
"
Juice. normal
or
Undiluted undiluted
as
Julee.
Absolute
The
to
juice
was
originally
be
the
juice
now
expressions are
saturation of the bagasse. dry-milling, i.e., milling without '^ The expression undiluted juice" is perhaps preferable to ''normal The
has established
water
the latter.
is known
to
contain
If a piece of cane (lOB). This is termed "colloidal water." the rolls of a mill a part of this water be passed between In view of the exudes and drips from the end of the stalk. difficult to define the juice of this wBitet it becomes presence it exists in the cane, in the light of factory requirements. as the whole or normal For calculations based upon juiceof the
cane,
it may
"
be
well to consider
this the
water-soluble
water
stituents con-
contained
in This the
are
the
cane.
This
assume
may
be
termed
"absolute
juice."
and cells The
would
be broken
down
solids be
never
extracted therefore the juice ruptured in milling, in dry milling can juice. only approximate the "absolute" This the inferential fact has an important bearing upon all methods of
cane,
saturation-
juice content, etc. The customary use of "normal juice" jBS explained above is that employed in this book. The analysisof the normal juiceis calculated from the density and first-mill juice,and the of the crusher or mixed-crusher
water,
purity of
mixed
to
culated juice (109). A factor is caland that of the from the aensity of the crusher-juice juicesobtained in dry-miUing. This factor is applied
or
the mixed
diluted
crusher-juicedensity to ascertain that of the normal juice Crusher-juice Brix, 20^; mixed juice. Example:
the 301
302
EXPRESSIONS
USED
IN
SUGAR
WORK.
Brix, 19.7;
323. 169.
are as
factor
or
ratio
See
also page
Mixed used
Juice.
to indicate
Diluted the
sent
Juice.
"
These
sions expres-
juice extracted
by
all the
mills
This
mixed it is finally
and
to the defecation-staUon.
water.
Bagasse.
' '
Megasse.
"
This
is the
woody
The
residue word
left aft^
'*
megasse 171.
as
expressing the juice from the is used in th^ English colonies. The Residual Juice. bagasse
"
cane.r
may
be
sponge
retains
part of the
ual" residjuiceso retained,the residue of that in the cane, is the juice. The true residual juicecan only be approximated and in the analysisonly the coefficient of purity of an assumed residual
juice is determined.
the percentage
In
This
or
number
marc
is used
in
culating cal-
of fiber
in the
bagasse and
the
same
cane.
train
or
coefficient of
uses
the true
writer
the
juice from
Fiber
or
cane.
the
Marc.
The
"
This fiber
is
or
the
of the
true
cellulose is not
from
sugar
has
been
extracted.
This
is the
^'meladura"
of the
solutions
frpm which
sugar
ha^
been
Massecuite.
"
The
massecuite
is
the
trated concen-
the sugar
has been
a
lized crystal-
the material
has
been concentrated to
the number
.
that
are
to be removed.
a
Molasses.-rWhen
sugar
massecuite
is ^un
in
correspondingwith
CIBCULATING
WATER.
303
The
no
'^
final '^
or
true
can
molasses be
is the liquid
on
from of
which
more
sugar
removed, either
factory equipment or for commercial reasons. This is termed barrel-sirup in the refineries. ^This is the water used 176. in CIrculatiiig: Water. in the evaporation of the juice and condensing the vapors sirup. After leaving the condensers, this water, together with that derived from the. vapors, is usuallypassed over a cooling-tower to reduce its temperature, and it is returned to the condenser, thus circulating through this apparatus. This water is often termed "cooling-towerwater."
" "
"
177.
Sweet-water.
of the
"
^The
calandrias
into it
evaporator
in
the
carried
by entrainment, with the older types of apparatus. called "sweetThe water resulting from these vapors was though with efficient water,''and still receives this name, In refinery practiceany very apparatus it contains no sugar.
dilute sugar
178. vapors
**
solution is termed
"
"sweet-water."
sugar
Entrainment.
from
^When
the
vacuum-pans,
this is called
entrainment."
179.
Coefficient
of
Purity." The
coefficient of
sucrose
purity as
parent ap-
of apparent This
in the
coefficient is calculated
by dividingthe per cent sucrose, as ascertained by direct plying by the degree Brix of the substance and multipolarization, The calculated in this number the quotient by 100. coefficient of purity but only the apis not the true parent way of is calculated T he true coefficient purity coefficient.
in the
same
as
manner,
except
that
the
percentage
of
solid the
matter
sucrose
ascertained
as are
and
determined used.
by
the
Clergetor double"polarization
industry is
and that the
sucrose
method
The
term
'*
general usage
coefficient of the
in the
sugar
to
to
apply
the
purity"
the number
when
calculated
from
apparent
degree Brix
by direct
so
polarization. It
is an
is well known
this coefficient
for
lated calcu-
comparative
and
purposes
it is of great value
manufacture
will doubtless
always be
used.
304
EXPBESSIONS
USED
IN
SUGAR
WORK.
pf a product are required for immediate use, and as the factoiy wait for a tedious of determination superintendent cannot tedious double solids and an even polarization,he uses more
the
apparent
its
shortcomings.
that the
Since
allowances
be
made,
it is adrisable
very
analyses be always conducted under be given the that due weight may
On used
among
similar
conditions,
coefficient.
the in the
or
other
hand,
the
true
special
various in
researches
products
at
facture manu-
comparing
or
more
factories.
nevet
In
true"
should wotild
be
renderingwhat
otherwise
valuable
The
^^ta almost
useless.
expressions ''quotientof purity," ''degree of purity," often simply "the of purity," and quotient," "exponent
and
the
"exponent"
modem and
are
used
With
molasses
methods
in
apparent
coefficient is very
frequently required
Coefficient, Glucose
and
is of very
great
value.
180*
Glucos^:
Ratio.
Per
cent
=r
" "
per
100
as
Suerose,
Glucose
"
^This number
is calculated
follows:
glucose
-,
"
X 100
- "
-.
"glucose
*
": coefficient.
,
"
Per
"
" "
cent
sucrose
'
This
coefficient is useful
in
detecting inversion
no sucrose
of
sucrose
in the manufacture.
Provided and
no
separated
or
from
the
material
an
glucose
the
has
removed
destroyed;
inversion. It is of both sugars
*
increase
in
glucose
coefficient
indicates
the
destruction
the
two
and
glucose the
the
samfe
"
relations
between have
might remain
Saline
sucrose
and
yet inversion
saline
occurred.
181.
Coefficient.
per
^The of ash.
coefficient is the
quantity of
unit
Calculoiion: Per
-r=r
cent cent
sucrose
"
,.
"
"saune
coefficient.
Per
ash
APPARENT
DILtJnON.
305
182.
Apparent
noraial
Dilution
amount
(Diffusion
of water
Process)."
The added
to that of the juice to increase its volume certain juice-contentin the diffusion-juice.This assumes a
the
cane.
183. in
Actual
Dilution.
"
^This and
expression is used
its
both
added the
the
normal
juice to reduce
of the normal
density to
actual
that
tion, evapora-
of
diluted
juice. Hence
terms
it represents
the
in percentage
water
terms
to juice,
reniove
the
to
of dilution. of the
This
the
number
cane.
"
is
preferablyreduced
remarks in
weight of
on
Notes
Coefflcientis.
The
true
paragraph
regard
to
apparent
from
and
coefficients
apply
to
coefficients
derived
the
percentage
"of sucrose,
degree Brix, or the solids by drying. According to usage, otherwise stated, the apparent coefficients are except where
meant.
185" Available
the that calculation
a
Sugar.
be
"
Several
sugar
or
formulae
are
in
use
for
of available
factory should
able
to
are
several conditions
that
able proportionof sugar that may be considered availof the machinery, viz. : the efficiency mill-juice,
intendent. quality of the juice,and the skill of the factory superof the In considering the juice,the quality should be of its impurities,as well as its richness, nature
taken take
up
into
more
account.
cane
grown
on
certain
soils may
melassigenicsubstances than one of the same and and equal apparent richness purity from another soil, consequently the proportion of actually available sugar formula would indicate whereas a would be quite different,
canes
the
to be
equal.
are
rough apprb^nmations ency except factoryequipment and efficitaken into consideration. The yield or recovery of are varies with the coefficient of purity of the juiceand the sugar for available sugar losses in manufacture, hence a formula
when the elements
of the must
Available
sugar-numbers
but
The
application of practical
calculations^
306
EXPRESSIONS
USED
IN
SUGAR
WORK.
except in estimatingreturn
the present work of
a a
from
new
investment,is
in
paring com-
calculations
of value
in the
a
trol con-
establishments
event
operated under
to know
it is desirable
nearly a factory is approaching its much efficiency; (2) how previously demonstrated sugar whether the factory is becoming is in process to determine congested and
modification
requires either
or
reduced
a grinding-rate,
closer
supervisionof the
sonnel; per-
(3) how
accounting
reduce the extraction. Available
cane
reasons
rate
grinding or
estimates
juice
when
sugar
on
also
become
necessary
is
purchased
analysis.
sugar
were
The based
sugar
earlier formulae
upon
available
evidently
of beetbranches
cane-sugar
refiningexperience and
The
are
possibly that
of these of the
factories.
conditions
very
in both those
of
the
industry
unlike
factory and
The
will not
sugar
apply very
from
cane.
of the
production of
following formula by Winter and Carp was published ^ and is based upon experience in Java, by Prinsen-Geerligs which represents very favorable tropicalconditions:
X
=
available
cent
sucrose sucrose
per
cent
cane; terms
^=per
C
in the
juice in
the
of the
weight of
the cane;
="
coefficient of
purity of
a;=/SX
juice.
(-f )
"
To
sugar,
sucroee
to terms
of the available
of the sugar by the polarization and multiply the quotient by 100. formula of The of Wint^-Carp-Geerligs has been found used great value in the writer's tropicalexperience. When
^
International
Sugar
Journal, 6, 439.
308
EXPRESSIONS
USED
IN
SUGAR
WORK.
It should
be
remembered
than "to
that
"run"
as
liable to fluctuations
date,"
runs.
by the
errors
of estimate
of two
operated beyond its normal capacity, factory was n umber froni thus necessitating sUght changes in its efficiency
that this time
s'
to
as
time. the
This "to
affects
the
estimate
of
the
available
gar
date" the
run
is used
in
calculation.
in the is used.
first
run
the
average 186.
number Sucrose
for the
previous
or
sucrose
Betentlon
Recovery."
sugar.
This
number
in the extracted
juice that is
ing In the follow-
recovered of
a
in the commercial
sucrose
example
number: Sucrose Sucrose
balance, 92.32
is the
retention
juice, per
cent
cent.
. .
100 in 92
.
per
sucrose
the extracted
juice
per cent
sucrose
32
Sucrose
in the molasses
juice.
cent
sucrose
6.58
.44
p^r cent
crose su-
Sucrose
juice
66
100
Number. Efficiency Boiling-House Many factories use numbers how retical to show efficiency nearly a theoThis number is usually yield of sugar is obtained.
187.
"
the
percentage
number
sugar
relation
between the
the
actual
retention
upon
or aa
recovery
(186) and
formula.
A
number
based
available
formula, 100(1.4"40/0), is used by the author in calculating Cuban- American the EfficiencyNumber of The Sugar Co.'s factories. This calculation is best illustrated by an example : Let the coefficient of purityof the raw juicebe 86.0 and actual retention number be 92.32, as in the previous paragraph, then 100(1.4-40/86) =93.49; 92.32-5-93.49X100=98.7, the number. A table is given on page 514 from which efficiency
the value of
100(1.4" 40/Purity)
may
be
ascertained
by
inspection.
BOILING-HOUSE
EFFICIENCY
NUMBER.
309
The
efficiency
available,
in
number
it takes
is
of
into
value
account
in
calculating
the
sugar
actually
as
losses with
sugar
in
facture manu-
the
on
particular
whose work
factory
the
as
compared
those fotmula
in
the
factory
This
available 100 in
is
based.
number
may
exceed
some
cases.
GHEMIOAL
CONTROL
OF
SUGARrHOUSE
WORK.
188.
is intended
primarily to guide the manufacture best practice and to assist in detecting and
in the
accounting department. He charges the superintendent with the sucrose material entering the factory in the raw
and credits him with that and the
sucrose
losses.
leaving it in the products, byproducts, It is his duty to trace the travel of milling considers
the from its
and
The
control
delivery to the crusher to the delivery of the juice to the boiling-house and the bagasse to the fires. It is quite as important to ascertain the loss in the bagasse as to report
the extraction of
not
juice and
so
sucrose
to
the
engineer. The
engineer should
extracted reduction in
proportion of sugar that lost. The effort should as always be the of losses. It requires the assistance of the chemist
causes
much
consider
the
of these losses.
sugar
should
receive
constant
should purity coefficients of the massecuites be maintained at certain numbers, that the pan-work may and and that systematically efficiently no sary unnecesprogress work be thrown the crystallizers. This facilitates upon the
attention.
large part of the crystallizer capacity for the low-purity massecuites. The be must crystallizers controlled the best conditions to meet of equipment and
a
reservation
of
manufacture. and
Molasses the
is often
sold
on
in this event
becomes
of
importance.
of
quality
a
the
sugar
must
be
controlled
to
maintain moisture
be
kept within
protect the
310
from
deterioration
in storage.
INTRODUCTORY.
311
The
quality of the
raw
materials,the
and of analysis of the materials in process of manufacture the products and by-products. The chemist tistics staprepares that have
a
bearing upon
and
the
control
and
economy
in connection
processes
improvements
in
equipment
is often and
necessitates
both
technical
chemical
laboratory should
all the His
be
superintendents. The
becomes
acquiunted
mani"
difficulties of the
facture. the
should
familiarize him
with
details of the processes. The chemist's tunately training unforlacks the opportunity for practice in directing and This of
must
come.
controlling labor.
leave the
a
to
him
before
he
can
acquire
A that their methods
school
the
also
lesson
that
must
be be
samples
must
must must
learned
integrity
be
and the
be
adapted
the
in hand. in the
Where
highest feasible
raw
accuracy
is
testingof the
products, no detail should be omitted lead to dependable results. labor spared that may or The This following is an outline of the factory control. be greatly extended numbers by introducing ^Hrue" may
materials instead
appear
and
usually
The from
weight
of
the and
cane
this number
reported to the chemist and the weight and analysis of the raw
mill-control
sucrose
is
numbers
to
for the in
chargeable
for this The mill
aecount
sucrose
losses.
control
the analysisof the bagasse, and largely upon this analysis. in some upon cases, entirely in the control of the The juice is the starting-pcnnt raw also elementsof Its weight and analysis manufacture. are
312
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
extracted weight of the sucrose juice plus that remaining in the bagasse is the baas determination of the percentage and weight of sucrose The in the
caaie
in the
of
the
and
of the
sucrose
The
or
concentrated
cane-
juice,the
the
trol con-
"meladura" of the
is Spanish-American factories,
of the juice and its evaporation, and purification results is a guide in the sugar-^boiUng. To obtain satisfactory in pan-boiling and to bring this work to as nearly a scientific and basis as is possible, the analysis of the massecuites molasses Massecuites is necessary are now usually boiled
.
Careful specifiedpuritiesby the injectionof molasses. control of this work is essential to a systeiratic grading of
to
the materials
for
of the sugar,
tests factory. Control also often are required in the conduct of the crystallizers. The controlled both as products, sugar and molasses, are
a
considering the
check
upon
the
manufacture
and
to
meet
market
ditions. con-
cake is usually the only by-product whose filter-press be ascertained. Its analysis is usually hmited weight may of the sucrose, to the determination though occasionally The
controllingthe efficiency of the pressing and the quantityof water used in '^sweetening off,"or in reducing the cake for refiltration.
the solids
must
be
determined
for
loss
of
sucrose
may
occur
through
A
entrainment
in the of the is
multiple-effectsand
temperatures
In the of the
vacuum-pans.
knowledge
condensing and
condenser-waters
losses in
not
losses, but
in certain
are
apparently
the processes
so
through inaccuracies
of
of
analysis.
can
afford
sufficient
ticable. prac-
chemist
must
judge
from
be omitted factory what work may of the sugar-house. He must under all conditions efficiency he detei^nine when properly, to some degree, may
WEIGHTS
AND
MEASURES.
313
just
as
as
important,
the accounts
in
control
be that
cctaiplete and
arranged
full and
of the various
departments
be
accimtte.
WEIGHTS
AND
MEASURES.
189.
General
"
Considerations
in
regard
all
or
to
Weiglits
to
and
measures same
Measures. should
weights and
the
system
be
reduced
This
remark
not
it is
indescriminately.
be adopted ^ould weights and measures accuratelyas possible. A checking-system should the conditions of the factory and in so to meet eliminate in the calculations be possible errors of
system
applied as
be far devised
as
190.
not.
may Cane
Weights."
cane,
There
are
few
factories
that
even
do
a
weigh their
of
a
especially among
control. Cane of the in
those
making
pretense
are
chemical
to
weights, however,
in
a
not
essentia
may
the control
boiling-house,and
mill control. In
measure
be
dispensed
the
with
this
event
the
mill
control
depends juices.
to
use
entirely upon
the
the
analysis
of the
bagasse and
in Cuba.
It is the
cane
general custom
These The
is ton
some
weights
are
of
25
pounds, Sp.
to
{tondada)
confusion the
2000
pounds
(libras) Sp.
makers the
as
There the
the
equivalence of
are
properly graduated.
in Havana
gave
the
equivalence
pounds
=
=46.0096
"libra." factories
to
custom
a
in Cuba scale
and
reweigh
central
inmiediately before
grinding it.
w^ght
i^ould
be used
in the control.
314
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
It
may
occur
the
chemist
beyond
cane
the be
control
of
must
estimated
and Small the factories, even by an inferential method. in large piles, of Louisiana, often store the cane large ones ities liquidatingthese as often as is practicable. In certain localthe
cane
is flumed
or
These Such
cane
special conditions
methods should statistical purposes
call
inferential method.
in
only be
and
used
not
estimating the
serious
for the
in
the
control
of
factory.
constituent
Inferential methods
of
require a knowledge of
may
some
the
.cane
that
be
traced
through the
The following or solids, sucrose. millingprocess, e.g., the fiber, example, from the records of a factory, illustrates aji inferential method: Assume
juicewill
cane.
factor which
This
factor the
varies with
the
variety of
cane,
the with
content
and
milling conditions.
It is smalls
light
than
heavy crushing. The factor approximates 0.85. with factors varying frozn a heavy crushing. Deerr ^ found
minimum of 0.81
to to
a
maximum
Pellet
may
*
and
an
average
of
0.825. from
According
0.83
to
Egypt
in
is
usually
The
0.84 and
be
as
low
as
as
0.82 to 0.80.
factors
low
0.80
very
large duty
requiredof
Factor
assumed
of the crusher extracted
cane
0.80
18
.
juice
.
45
in the mixed
juice. .305.7
11.3 48.9 9= 23.11 4.5 14.76
Bagasse
Sucrose Sucrose Sucrose
per
cent
cane
in the
bagasse, per
in the cane, per cent 18.45X0.80= in the bagasse per cent cane =23.11
X0.045=
1.04
M^
I *
Int.
Sugar
Journ.,
Int. Sugar
316
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
for the is
a
juice,without
should be
interference by
calibrated
must
foam.
measuring-tanks
;
under
service
conditions. volume
Corrections
be
applied
and
shouldbe
and
,
for air juice. The allowance experimentally. It varies with milling A tank should be be filled to After the
a
pumping
with
conditions.
overflow
few
juice and
noted.
shrinkage of the juice should be noted. A factor should then be figured from these data^ for change due to making allowance It is temperature. advisable to add formaldehyde to the juice to insure its preservation the period of res t as long as is pracand to make ticable. ihe juice moderately Occa"onally factories warm its way reduces the error due to the liming-tanks. This on
.
hours
the temperature
to
entrainment
of air.
The
method is
of
on
of the
given
to
347. the
Many
block which
of
compelled
be
measure
juice in the
to
defecators. wood
Such
measurement
is
very to
unsatisfactory.A
must
should
arranged
tjbevessel is to be filled.
of lime the
use
Correction
for
the milk
to
and
for temperature.
It is customary
the heating surface is covered, juice the moment the reaching the "cracking" temperature about the moment defecator is full. This expels the air and gases which carry surface with them. a part of the precipitated impuritiesto jihe This, scum adds of making to the difficulty an accurate heat
rreasurement.
The
calculations
are
made
as
given
on
page
quite
is often the
a'.ngle to clarification,
a
in the troughs some time in to remain skinmiings. with them; this order tQ separate the clear juice entrained into the defecator back and drawn clear juice is finally of its volume. The account no being taken recladified, Yolvune of such juice should be determined, and average.
deducted
soon
volume.
.
The
care
chemist and
will
extreme
vigilance
that
he"
succeed
under
these
conditions
in obtaining
MEASUREMENT
OP
THE
JUICE.
317
i'easonably accurate
to
measurements
and
samples.
In
tion addi-
indicated,there is another due to the necessity of depending upon the workmen to keep of the number of defecators of juice. the count Automatic and counters be recording tank^auges may used in controlling the measuring-tanks. The recording check the a nd as a serves filling emptying of the upon gauge
sources
error
the
of
tanks. When
to
large tanks are used as in these processes it is well which provide a printed sheet for each liming-tank, on
workman when used. should
note
the
time
when
he
begins filling
of milk of the ascertain
he finishes With
these
number record
account of the
of tanks
filled with
juice,whether
correction of lime.
to
the be
workman's
also the
applied
on
of the milk
The
temperatiu'e
juiceshould
also be
noted. occasionally
"
of the Juice. ^The juice may ing readily be strained through a perforated brass plate,containof the linkholes to the square 324 round inch,by n^ eans trash -elevators, belt strainers and now so generally used.
AiUomatic Measurement
thorough straining facilitates the measurement juice,though it will not usually admit of the use of
This The cold
sources
of the
meters.
automatic
or
semi-automatic the
measurement
of
the
indicated
measurement
eliminates mai^y mills,, o^ the in the preening paragraph. Apparatus of the juiceis but httle used. " of measurement
an
of of
a
thi^most
as
combination that
automatic
on
by recording
illustrated
is
farther
and
requirestwo tanks with an overflow from to the other, and very large dischargerpipes and one automatic registers, Ik" discharge- and preferably two be changed e^^her by h^nd or automatically. inlet valves may When changed automaticaUy the valves are operated by of electrical floats or by mechanism put in action by,means
method
.
devices.
a.
Measurement
process cell. A
^The diffusion of the,juice in diffusionwork. of the juice from Qach requires the measurement
"
water-gauge
should
be
attached
to
the
measuring-
318
CHEMICAL
CONTROL
OP
SUGAH-HODSE
WOBK.
tank.
exact
colored
float in the
measurement.
This
of for
more an
reliable
float.
than
Several
the
urement meas-
by
have
been
means
ordinary
the
accurate
methods
devised
raeasurenient
a
of
the
espedally
drawing
too
with much
view
or
to
preventing
little juice.
batteryman
from
too
Pta.
sa.
The
method
suggested above,
below,
is
in take
together mth
one a
the
automatic convenient.
register
The The very
described
of
the
moat
workmen automatic
pride
The
record-sheet
free
of
errors.
erf juice is of
from
great importance.
or
its volume,
weighing,
the
of
neariy
edge knowlin
sugaf-house
of
in
losses.
An
volume and
juice
is of
cspedal
and occasion
value
locating
preventing
undue
Irregularitiesof dilution
sugar,
not
only
The in of
losses
ol
but of
mcrease
the cost
of fuel.
automatic
ratus appa-
Horsin-D6on,
of
lilg.86, drawing
registers the
and
amount
all delays.
It
consists
by
clockwork.
oy
means
float vrire
in
or
the chain
is which
connected revolves
drum,
WEIGHT
OF
THE
SIRUP.
319
when
the
float rises
pinion, which
turn
is a falls; on the shaft of the dnun in revolving engages a rack; this latter in
or
to
small
arm,
which float
carries
pendL
the
When
the and
revolves lifts,
drum,
a
of the
rack
line
12
paper-coveredcylinder.
to
is divided
into each
parts, corresponding
into
the
hours
of two
watches;^
part is subdivided
once
5-minute hours. in
revolves
instrument should The be
every may
twelve
used
also be
to
a
mill-work, in which
case
it
attached
suitable measuring-tank.
"
In
the
be
juice from
corrected
and
to
correspond with conditions of the graduation of the hydrometer. In using the Brix which are graduated to give the density of the spindles, solution at 17)^ C. as compared with water at this t^npera*
ture, the volimie
The of the cubic
expansion
to
171" C.
ture, temperaStates
weight
of
17J**C, is 62.2795
that
per
United
gallon,of whibh
These numbers
there
may
are
7.4805
be used
cubic
juice under
If the
the
above
conditions.
table
is
given
to
hydrometers
are
to
the
temperature
standard
adopted by the International Chemical Congress, The the volume to 4" C. of the juice should be corrected
a
weight of
193.
at 4"
C. is 62.3565 of the
lbs.
Measurement used
Weight
Sirup.
"
The
methods
of the
sirup is not
weight
account
the
weight
the available sugar.' calculating in view of imIt is the present tendency of the factories, provements that have been made in the defecation,to hold the pan the sirup only long enough to meet requirements. of
"
' " '
"
^The
ftre
*
iniervals between
"
the
hours
to
12
a.m.,
12
to
p.u.,
etc.,
termed
watches."
Sugar Planters'
Expt. Sta.
320
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
This
makes
accurate
routine
measurement
difficult
if
feasible. The
sirup miist
be
in
taking
account
of the sugar
this purpose the tanks should be gauged iEtndthe volume per inch of depth In these measurements it is more convenient be tabulated.
in process
reports.
For
to note
the "inches
out"
and
by
difference.
194.
Measurement
and
Massecuites.
"It with
is difficult to the
factories. direct be
weigh a massecuite methods of manufacture prevailing in modem is discharged into the massecuite When cars,
may
accuratelymeasure
weighing
in the
in
be
resorted
to, but
cars.
special care
The
extra
must
observed
taring the
empty
labor
involved
in securing weighing, and the difficulty in most satisfactorylaborers, usually prevent this work factories. It is also
when
the
cuite masse-
centrifugal
mixers
or
weight
The
can
Under these conditions the crystallizers. only be calculated approximately. (See page 345.)
measurements
in
the
mixer
and
especially in
after
the
striking the
stirring
further The
crystallization.
or
measurement
weight of the
of
"
massecuite
is
usually
only required
the
at the end
run"
or
In very quantity of sugar in process of manufacture. in these when measurements, large factories the errors of made, are so small as compared with the amount carefully be neglected. in process that they may material A
sample of
for
the
massecuites
should
be
drawn, when
ing, strik-
calculations analyses for use in making the necessary of and for the guidance of the sugar-maker in the conduct the pan-work. chemist should from time to 106. -Sugar-weights.-^The
time^xheck
per the may
are
package
scales
weighing of the sugar, since a small error Automatic appreciably affect his calculations.
coming
i.e.,
into extensive sugar.
use
in
weighing
dry white
sugar,
granulated
An
empty
ba^
SUGAR-WEIGHTS.
321-
forms
part of the
and does
very
when counterpoise,
away
using this
allowance
class of
tare.
packages,
These
with
other
for
weights. The workmen at the scales usually fill the packages to "down" weight, and where sugar is packed very fast this to a large quantity in the course surplus weight may amount the and add of to the manufacturing season, apparent
mechanical
losses. automatic scales
are now
scales
give
reliable
Dependable
These the
use a
made
for
raw
sug^.
arrangement
sugar
adjust the
''dribble'' will
raw
or
last small
accurately weigh
sugar per
than method
80
hour. loss.''
This
''undetermined
are
Richardson's
in
195a.
use
in Cuba.
Measurement
of the molasses
of the is
Molasses.
"
^The
urement meas-
accompanied
from viscous
of the material
very
itself.
slowly from
in
a
successive
measurement
tank
Further,
This of the
heavy
molasses
occludes
occlusion commercial
Molasses
to
of air raises
question of
reduced with
definition
preparatory
Final molasses
account
is readilymeasured reboiling be
should its is
weighed in tank-cars
in the
498 page
possible, on
A
of
importance
on
factory control.
for the measurement
"wantage
table" in of
given
of the molasses
amount
horizontal
air occluded it and the
cylindricaltanks
varies with that the
(tank-cars). The
filling period measuring. molasses weighed less than In an experiment by the writer, a 11 lbs. per U. S. gallon, measured immediately after filling and the air-free weight of the same tank-car molasses a 12 lbs. This indicates the importance of experimental was data as a basis of calculation of the weight of the molasses in meeting local conditions. A float measurement, using a is the most for molasses stored in float, satisfactory copper very large tanks. elapsesbetween
and filling
container,the method
of
322
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
MILL
EXTRACTION.
quantity of juice or sugar removed from the cane by the mills,the mill extraction,is (1) The weight percentage usuallyexpressed in two ways, viz., the cane of the mixed juice calculated to terms of the on density of the normal juice. This expression is gradauUy being superseded by the second, which has become quite in analytical and reliable through improvements milling extracted methods. in the juice (2) The weight of sucrose in the cane. This number of the weight of sucrose per cent
196. Extraction.
"
Mill
The
only to the fact that it directly it is less indicates the sucrose but also because extraction, influenced by the variations in the composition of the cane. the direct analysis This number was formerly based upon
ewes
its
increasinguse
not
of the
cane
or
upon
sucrose
number
derived
cane
in
Weight Terms
of the Cane
or
and
Normal
Divide
the
weight of
and
diluted
mixed
juice (169) by
to
tain ascer-
weight of the
the per cent
cane
cent
cane
dilute extraction ; calculate the dilution per from the dilute (1H)7) and subtract this number number.
cent in
extraction normal
The
cane.
remainder
is
the
extraction
of
juiceper
and
(2) Extraction
in the Cane
sucrose
PercentageTerms
Juice.
"
the Extracted
weights of
juice and in the bagasse. The weight of the bagasse is ascertained by subtracting the weight of the diluted juice from the sum of the weights of the cane and
saturation-water. extracted the
cane.
in the diluted
in the weights of sucrose in juice and the bagasse is the weight of sucrose The weight of sucrose in the extracted juicedivided
sum
The
of the
by that in the
extraction the extracted
cane
and
the
number
in terms
in the
cane
and
in
juice.
in
(3) Extraction
calculations
water
are
"
The
no
of dilution need
324
CHiaMCAL
CONTROL
OP
SUGAR-HOUSE
WORK.
times mills:
used
in
supplying information
per cent
cane
=
for
adjusting
the
(per cent fiber in bagasse cent fiber in the cane)-t- per cent fiber in the bagasse "per is subject to error This method XIOO. arising from the difficulty experienced in sampling the bagasse as it passes
from mill to miU. Saturation.
water
Juice extracted
198.
Maceration.
Imbibition.
"
^The
quantity of
be
measurement.
used in saturatingthe
estimation of the water
bagasse can
or
only
made
determined
with An
certaintyby weighing
by
in
accurate
is sometimes
by
the
open
cane.
an
inferential method
cane.
estimating
are
weight of the
to the
same
The
on
water
cane over
should
the
calculated
to
it should
be
measured
and
culated cal-
weight. The
cane.
weight of the
and
of the normal
percentage of water
per cent
the
weight of the
is also used
weight of the
=
waters-
weight of
XIOO.
per
cent
juice (Brix of normal juice" Brix of diluted juice) -s-Brix of diluted juice XIOO. There confusion is much in the sugar-chemists among nicthod of stating the amount ,of saturation-water used. The author suggests the adoption of the expression *'Per calculated from the density for the water cent dilution as of the juices, since this represents the water, in terms of be evaporated on the total juice, that must account actually
"
Dilution
normal
of the
use
of saturation.
For
the
saturation-water,
the is suggested.
as
culated cal-
saturation"
''maceration"
expression Sugar-
house reports, in
the quantity of water used,should indicating ''Percent dilution" and. "Per employ both the expressions
cent
saturation."
CONTROL
OF
THE
SUGAR-BOILING.
325
CONTROL
OF
THE
SUGAR-BOILING.
109.
Control
of Vacuum-pans
vacuum-pans of moderate and
and
Crystallizers.
"
The
control of the
requires crystallizers
in the
accuracy.
analysis of
or
the the
sirup
as
daily routine
be drawn
work,
in its stead
of analysis
molasses into If
a
indicate the
pan
to
quantity
a
of
the
cut
produce
be
massecuite
purity.
cuite masse-
the
be
boiled-in,supply
quired quantity of each of these reof a certain purity. These to produce a massecuite cient made calculations are by the followingformula, with suffi-
calculatingthe
in the
case
strike;
of
a
F="
cut
strike,
massecuite
be
left in the
pan;
boiled-in; p"puiity molasses to M*= purity of the required massecuite; a: percentage by weight of that part of the strike of molasses; to be formed
"=
100
*-x=
to
be derived
from
sirup
from
previous boiling;
100
"*" ^"^
r
(P-M)
i"
"
"
V
a
The of
a
mixture
diagram
to base
also be quickly calculated by the purity may It is not feasible in pan-work method, page 347.
on
the calculations
actual
weights. The
approximate
the
lasses mo-
solution
of about
Brix,'and
second
and
determined
as
above. If
of
326
CHEMICAL
CONTROL
OP
SUGAR-HOUSE
WORK.
the apparent coefficient of purity may calculating 526. table, by the use of Home's page
be avoided
FiQ. 87.
The
puritydata
molassed samples be should to- the promptly sent superintendent and the pan-boiler. All mixed strikes, especiaUy those
of the lowest
purity, should
be
controlled
in this way. The relation the between purity of the and the the molaisses
massecuite from it in
purged
diately laboratory,immeis a valuable after boiling, guide in boiling low-purity mixed strikes.
are centrifugals in Fig. 87, and shown a filtering Thi" filt^* is indevice in Fig. 88. expensive
Convenient
and
a
very
efficient. It is
The
round sieve
holes
must
per
square
inch.
The braces.
be
TJie funnel
is used
in connection
INVERSION.
327
filtering flask
with the
vacuum
or
and bell-glass
plate. factory.
Connection
is made
system
this method
of
the
Very
often
of control poor.
When
the
pap-boiling
yields
indicates
pans,
a
is
good
or
low-purity massecuite
immediate purging, it high-purity molasses, on boiling. A few days' experience with the poor work the with these
following the
indicate the whether
pans
"
control-tesJls, will
usually
best
200*
results
and In
Inversion. the
cane,
of
sucrose
white due
to
sugar
from
there varies
is often with in
loss of
inverraw-
sion, and
sugar
which
In
factories,except
inversion
to to
of serious since
delays, there
the
is
little if any
the The
sucrose, alkaline
juice is gradu-
limed
neutrality
to
phenol.
is caused
adds
condition
aUy
less and
changes
Inversion
of
by all acids, to
inverting with
greater
all.
or
degree, the
some
mineral
weaker
great rapidity
of the
organic acids
salts of invertive in
scarcely at
action
on
Many
the
Heat
rapidly
The of ulose. These
of
air.
posed com-
product
The
sugars
of
the
of
inversion,
two sugars,
equal parts
dextrose
and in page in
lev56.
properties of
are
these
sugars
are
given
and
acted levulose
upon
by the
is very
of
lime
heat
the The
defecation,
and
is often
in part
decomposed.'
in the
to
no
decomposition
defecation and
of this sugar
alkaline the
the
dark
color Provided
juice is due
has been
composit de-
products.
of the
sucrose
position decomto
glucose,a comparison
of the inversion has
glucose
not.
juices,etc. under
examination,
taken
wiU
or
usually
The
indicate
whether
place
and
"
In cane-sugar
in the
the
invert-sugar
are
other
reducing
stances subfor
products
usually
called
gittCose, and
brevity
in this book.
828
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
between
the in
a
glucose ratios is
not
measure
"
of
except
the above
general
way.
renoiarks,it is evident
cannot
that
loss of and
sucrose
through inversion
from in the the
always
and losses
be
detected
sucrose
estimated
percentages
raw
and
quantities of products.
will
not
and
materials
It
can
glucose usually be
one
detected,
another.
In
however,
as
often
balance
of inversion,
should
be
^
kept in view:
etc.
"
Sucrose
inverted
evaporation
of
The
inversion,
by
the of the
except
in
the
diffusion-battery,may
formula Dr. Station: unit unit unit unit of
of
be
calculated
following extended
Louisiana Let
a
=
William
Stubbs
Experiment
sucrose
per
juice;
juice; sirup sirup
or or
6=
c=*
glucose per
sucrose
per
of
of of
rf^
glucose per
total
^=the Let
weight
juice (nounds);
in the
sugars
total
sucrose
removed
and
by by
losses
gf=
in the
sugars
and
losses
of the
juice to
sirup
or
1st
massecuite;
afj" loss in concentration
of the
juice to massecuite.
_^^E(ad-ch) -\-cg-ds]
^^^
""''
100c
+ 95d
(2) When
concentration reduces
to
neither
of
sucrose
nor
glucose is removed,
1st
'
as
in the
to sirup or jiiice
95^(arf-c")
"2
=
'
100c
+ 95d
INVERSION.
329
in the sugars,
(3) When
and the
there is
no
glucose removed
to
^"0,
formula
reduces
9^E(ad-ch)-d8]
^'"^ 100c + 95d
The B.
following generalformulae
U.S.N.,
"
for inversion of
by Lieut.
Dr.
A.
Clements,
:
" '
are
modifications
Stubbs'
formula
"
"
(1)
af=sucrose
inverted
per
cent
sucrose
in the original
juice;
"S=
sucrose sucrose
removed in the
in
sugars
and
by losses
per
cent
original juice;
in sugars and
i7=
glucose removed
sucrose
in
by
losses per
cent
rj"per
cent
in
r2=per
cent
glucose in
the
massecuite
or
molasses,
sucrose
in ditto X 100.
^lO0(r^-r,^g)-r,S
10000
i""""
=
105.263.
95
(2) Multipljdngthe above equation by a, the per in the originalsolution,we obtain x in terms sucrose the weight of the juice; rz-Vr+g-rJS
x=^a-
cent
of
10000 95
(3) Calculation
re
=
of inversion
in terms
of the
glucose:
cent
inversion
per
cent
juice;
in the
-5- per juice
/^i*=percent
in
sucrose
glucose
ditto;
cent
sucrose
^,=per
4-
in
the
sirup
or
massecuite, etc.,
etc., per unit of
per
cent
glucose in ditto;
sugars,
330
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
"7ji=glucoaeremoved 6"glucose
cent
in the
sugars,
etc., per
unit
of
juice.
Xf^b
100^
100 1.05263.
95 901.
Formulae
for
the
Calculation
of
Inversion
in
the
Diffusion-battery.^
pe" per
cent cent cent cent cent
sucrose
in the
diflfusion-juice
'
"
per per
in the
in the
normal normal
juice juice
'
glucose
6= x=b
per
"
~7~"
"
battery
per
cent
1+
95
Fjj '
diffusion-juice. (2)
a=per
per
r
=
'
cent
sucrose
in the
in the
diffusion-juice;
diffusion-juice
X 100
'
glucose
^ sucrose
'
per
per
in the
in the
7"7 m
diffusion-juice
normal
normal
'
-^
glucose
sucrose
r2=per
p^-T-XlOO;
the
juice
"
juice
x=a
"
!"^=
in version
in
the
battery
per
cent
Jiffusion-juice.
(3) [p" (100" e)P].9j"xe=in version
in the
battery
in
-r-
cent per-
cent
glucose
normal
Dr.
diffusion
in
the
juice
Stubbs*
100;
(1) and
(2)
are
baaed
upon
formula.
332
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
of
for
noting the
ments measure-
the
stations.
If the
factory day
an ass.
chemist,
with
go
sample
cups
midnight, for example, the and the laboratory helper, provided '^^ant, and a measuring-rule, should at that time
ends
at
the the
of
at
stages
the
manufacture. end
This with
even
stock-taking
sugar, sugar in
should
must
begin with
include
juice and
the the
and the
all material
in process,
convenient the to measure centrifugals. It is usually more depth of the empty space in the tanks, rather than that of small measuring-cup for samthe liquor. By using a very pling,! cupful) for example, may be drawn from a. quarter one of a tank of sirup,two cupfuls from half of a tank; and so on, thus forming a composite sample that will represent the
average accuracy.
composition
If the each from
must
of
are
the
sirup with
fair
degree
of
tanks
of different
sizes,the
quantity
be
drawn The
be varied the
(volume and
to
of
juice in
be
when
estimated
from
run
may
considered
the
constant
quantity
use.
run, the
apparatus
may
is in
The when
material
in
multiple effect
tanks the the time
.
be
measured
liquidated into
with of
water at
or
the
apparatus
of
may
season.
be calibrated The
beginning
vessels
to time
the the
a
density
be
the
sirup in
from
of
as
evaporator
should
ascertained
sugar
value.
with
the sugar
may
molasses
to
such
from
then
these the
be
measured
they reach
and
or crystallizers
immediately purged,
If separately considered. this arrangement is not feasible, the sugar boilers should,at the depth of sirup and molasses the whistle signal,note in the tanks and -indicate the approximate depth of -massecuite in the pan by chalk marks. The condition of the massecuite should be noted or, preferably, proof-stick samples should be drawn for anedysis. The quantity of sugars in thecentrifsugar
may
molasses
be
BUN
REPOBTS.
333
few
are
scheme
as
results
accurate
during a shut-down.
a
the of
run
to include
certain
date,
it be
work
stock-taking
the
be
should facilitated^
a
factory will be shut down day later for cleaning or other reason.
that
day in advance
In this event the
ground before or after the date is either carried as stock and figured to sugar or its product is deducted the case as require. may data and samples and the Having secured the necessary be made analysis of the latter,the calculations may as
follows: Juice and
Sirup.
"
Since of
the
raw
juicehas
ahead from
estimated
available sugar
an
page
305 in connection
number be used. If there is no record efficiency may of the previous experience of the factory, the yield may be based calculations by the commercial formula, upon sugar the probable or an estimated 342, taking into consideration page loss in manufacture. These remarks
apply
more run
of the
factory,after which
there is
the
more
accurate, and
further
experience in
factory to guide one. A slightlyhigher yield may be expected from the sirup than raw of its having been purified. This juice on account is also true of the clarified juice. The table,page 515, is a
convenient
Massecuites boiled
may
Sugars.
"
^If the of
cases
massecuite
has
been value
without be
addition in the
calculat"ed
juice and
sirup.
If, however, molasses has been boiled-in or mixed with the in crystallizers, the following fcmnuia should be massecuite
used: Let a?=per
cent
of commercial from
obtained B
334
CHEMICAL
CONTROL
OF
SUGAR-HOUSE
WORK.
Let
P"
p=
sugar; sugar;
M
Then
p-SM
V
This
formttla
gives
accurate
results
only
when
the
true
true polarization,
of the estimates
Brix and
purity are
used.
apparent
the
at the
etc. polarization,
calculated
little from
centrifugals.
noted
that
the
purity of
gra-de of
final molasses
as
is
estimates. If but
a
This
one
is advisable
sugar
it
simplifies
the
calculations. is
is made,
calculation
simply
substitution
one
of values
If,however,
more
than
grade is made,
in what
e.g., 96"^ugar
2ds, it is necessary proportions these sugars and made, allotingits proportion to the 96" test sugar are
to know
to
terms
of the
second
sugar
to
the
data, analytical
report the
yield of
sugar
follows:
1st sugar
tyj
tt
per
tt
cent
It
of the
It tl
cane.
t(
Total
"
*'
"
"
''
"
1st sugar,
t\J
it
sucrose
H
retained
H
per
ii
cent
It
of
tl
sucrose
tt
in the
tt tt
juice.
tt
Total
*'
*'
"
"
tt
tt
tt
tt
tl
"(
The
sugar
is also
per
it
Ist sugar
nj It
cent
tt
^"
f*
*'
""
"
"
"
"
**
''
"
is not
order
very be
to
of of
the other
yield,
runs same
figuresmust polarization.
The
statement
be
'
reduced
terms
of sugars
of the
giving the
sucrose
retained in the
conuner-
^
LOSSES OP SUGAR IN THE
MANUFACTtTRE.
335
in the juioe"6ho\vBat a cial sugar per ceht of the sucrose glance, in comparisons, the relative quality of the woric. This form of statement
"
Final
distance
to
waste
located at
are
favorable the
run
material
pumped
from
this only oheok the chemist has upon Where the molasses is his analytical work. is into lai^ge tanks, from which shipments are made
to
time
time, data
may
of the
total volume
and
average
composition
secure
often for
be
obt^ned.
It is often diflBcultto
this product accurately distributing the various runs, or periods. among The average composition is best ascertained from analyses of samples of each shipment, but in addition to such anal"iGies of the molasses as frequent control-tests should be made the weight of the it is puniped from the factory. Where molasses is ascertained by weighing it in tank-cars, these should them, as owing to cars always be tared before filling molasses workmen of the the the viscosity frequently fail the tanks. to entirely empty of In the Manufaeture. Losses ^The 203. Sugar information
"
cake, and bagasse,filter-press in the evaporation. through decomposition and entrainment Other sources are by inversion, fermentation,and possible
sources are
usual
of loss
in the
the
so-called mechanical
The
"
or
undetermined
losses.
the
bagasse. ^The loss in the bagasse is calculated from estimated weight of the material and its analysis.
The
often
estimated
as
the
ference dif-
and that of the weight of the cane normal juice. This does not usually give a correct result when saturation is practiced,since the bagasse may leave the
case
it would
be otherwise.
In
this
be known, the weight of the saturation-water bagasse is the weight of the cane + weight of saturationwater" weight of the mixed diluted juice. It may that the weight of the saturation-water is occur
not
known. Fiber
per
In
per
this event
cent
cane.
an
inferential method
mu^t
be
used.
B
cane
XlOO-^ The
bagasse
cent
336
CHEMICAL
CONTROL
OF
BUQAB-HOUSE
WORK.
Cake, FUter-press
the
"
^The loss of
sucrose
is calculated
from
analysisand weight of the press-cake. The from weight of the press-cake is usually estimated of several filterthe actual average -weight of the contents this is not When a practicable, the cake from presses. of the press is weighed from time frame or single chamber
to
time
to
obtain
an
average
weight and
this
niimber
is
of cakes in the press, to obtain multiplied by the number lbs. the total weight. The cake weighs*approximately 60-62 per
cu.
ft. is
a
There filt^
loss of This is
sucrose
in the
juice absorbed
with the
by
unknown
the
cloth. This
usually included
losses.
It will vary
to 0.6 lb.
or
"
methods. quantity varies with the filter-press from almost nothing with double filter-pressing
more
per
filtercloth.
may
Inversion.
on
Inversion
be
estimated
by the formulse
glucosehas been destroyed. It may also be estimated by reducing the analyses to a dry basis. For example: A sirup has a coefficient of purity of 86, that
page
327, provided no
is 86 per
cent
evaporation to
indicates
or
purity
that
inverted.
This
constant.
Glucose
is
usually destroyed
when actual be obtained
as
a sucrose
to
or
some
extent
in the
facture, manu-
well
calculated
used in Changes in the saline coefficient are sometimes tracing losses either by inversion or mechanically. Zimmer^ based upon the persistenceof certain mann suggests a method of the page 349.) the ash and beaker in the and soluble
throughout the manufacture. {Se^ the the determines He sucrose by Clerget method
salts
as
ash
to
oxalate soluble
presence
ammonia,
then
washes
out
the
their
quantity
"^Int.Sugar
TEST
BOOKS
AND
RECORDS.
337
by- difference.
Zimmermann's
The
calculations
are
illustrated by
one
of
examples: Mill-juioe* Sucrose, 10.5 per cent; soluble sulphates in the ash, 0.31 per cent; 0.31 : 10.5 1 :x and x"33.87, the ratio for juice. Sirup: Sucrose, 46.3 per cent; soluble sulphate in the ash, 1.38 per cent; 1.38 :46.3"1 : y and y 33.55, the ratio for sirup. The change in the ratio from juice to sirup is 33.87" 33.55=0.32, corresponding to 0.32 per
= s=
unit
cent
of loss
sulphates. Then
on sucrose
33.87
0.32
"
100
:x"0.94,
per
juice. This is evidently a very exaggerated example. The soluble sulphates are much higher than the usual total ash and the
loss is excessive. this class of This
in the
method
is
quoted
to call attention
to
investigations.
"
ErUraininent.
^The loss
by entrainment
may
be estimated
This loss is estimated from the by Norris' table,page 434. and its analysis of the water flowing from the condenser weight as calculated from the temperature changes and the instructions evaporated. Detailed arc quantity of water
printed with
the table.
LABOBATORY AND FACTORT
RECORDS.
204.
a
Test
Books and
and forms
Records. without
"
It is difficult to
plan
set of books
needs
of the owners, the force of chemists available for con^ trol and whether this control is to be partial or fairly complete.
slip for the Manager, Superintendent and Engineer, giving preliminary data of the the output of mill work and control analyses of the juices,
(1)
A sugar
The
usual
reports include:
and
the fuel
consumption;
this should
by frequent reports to the Engineer on (2) The preliminary report should bagasse.
what include the
may
be
by
and
be
termed
an
which ''operatingreport,''
should
data
control
manufacture. statistics.
ing manufactur-
(3) Run
reports at stated
both and
a
intervals, giving a
run
r^sum6
of all data
a sucrose
collected balance
for the
including
losses.
statement
and
The
data
shot^idbe
and
full
enough
owners
to
indicate
a
the
methods
of manufacture
supply the
permanent
338
CHEMICAL
CONTROL
OF
SUQAR-HOUSE
WORK.
record
of methods. indicate
Working and
what
lost time
should
also be
portion of the factory's capacity is being utilized. in (4) Laboratory records: (a) Used the (b) Extraction analytical work, figures, etc (c) Records of pan-work, (d) Unit^book, used in recording the m quantities of materials, products and by"^roduots and
reported to
calculating weighted
Printed forms
averages.
should
be A
supplied for
the
entries
in
the
large space should be provided in these forms for the figuringwith a view to tracing errors. The of printed fonns also promotes use systematic work.
A loose-leaf binder be used each is convenient for these forms
on
routine
work. laboratory
and
sheet
should
or
day.
and
never
All
should be figuring
scraps
the sheets
in
books special
on
printed recording mill data, operating and lost time and fuel consumption. A special blank should be posted at the mills fen* reporting the delays and their causes. These figures
to
It is advisable
have
should General
be
tabulated
from
time
to
time
for the
use
of the
Manager and the Chief Engineer. The daily laboratory reports, for a fairly complete control, should include: (1) Analyses of the diluted,normal culated) (caland residual juices. (2) Fiber and socroee in the cane. (3) Analysis of the sirup. The Brix is for the control of the evaporation and the purity coefiicient for that of the defecation. and molasses (4) Analyses of the massecuites and the work to control the injection of molasses oi the and polarization of the sugars ciystallizers.(5) Moisture The moisture has a bearing on and occasionallyash tests. of the sugar; the polarization the storage qualities must meet market requirements; the ash is an additional check upon the of the juice. (6) Analysis of the final m"^as8es purification
to
meet
ma[rket
conditions
and
to
control
lizers and
to at
control
bagasse
and sucrose frequent intervals, indudmg moisture, fiber, (9) Frequ^it examination tests, for mill control. of the the for feed-water for sugar, protection of the boilers. (10)
tests in the condenser
Entrainment
SUGAR-HOUSE
CALCULATIONS.*
205. the
Introductory.
are
"
All materials
to be
dealt
with
by
the
chemist
and
(ash). Certain of these (marc, etc.) and inorganic matter substances persist throughout the manufacture, others through but one or two stages of it. A knowledge of the proportions in the originalmaterial,prodof these substances ucts
and
by-products, is the
be calculated.
basis
for the
construction
of
quantities,capacities, yields,
in addition the purposes of the usual calculations, to the proportions in which the various constituents are present, certain often
etc.
relations
between
as are
the
constituents
themselves
are
required, such
The
constituent of a simple when the original material practicallyunchanged through passes the processes, e. (/.,the fiber in dry milling.
problems
illustrates the principles involved following formula The water used in in many of the sugar-house calculations.^ dilutes the extracted saturating the bagasse in milling cane The
juice; the
means
percentage
an
of
this dilution
upon
is fact
by
solids
of
equation
based
the
present
6== B"
a;
=
100"
weight of diluted juice; degree Brix of diluted juice; degree Brix of normal juice; weight of dilution-water in diluted juice; the weight of normal juice,
the
then
100
6=B(100-a;)
*
and
a;
100-100fe/B
to
100(B-6)/B.
The
mark
"
"
is used
indicate
division.
340
DBT-MILLINO
FOBHTTLA/
341
This
the diluted
X
juicethat
is
weighed
or
measured.
The
value of
multiplied by the percentage of dilute juiceextracted from the cane gives the dilution in terms of the weight of the cane.
In
a
of the
be based
upon
the fiber
or a
press-cake,the ash
in sugar
constituent Since
are
it,etc.
of the numbers
many
ascertained
analysis
not
absolute,many
upon
of the results of
are
based
them
manufacturing These considerations apply especially contnd. to massecuites in whose molasses and be analysis absolute results cannot
expected.
The the full work of
accurate sufficiently
deducing
the formulflQ is
a
followingparagraphs, with
of formulae
view that
to
are
in the construction
given
or
that
are
necessitated
206.
conditions. by special
Dry-milling
Fonnula*"
The
fiber
or
marc
is the
the
weight of the
cane;
100
percentage of
in the bagasse;
(1)
a;
100-B;
B"100F/F';
(1)
100
lOOF/F'
100(F'
and
F)ir.
that be for
The
calculating
dilution
in the
should
e2q)ectedsince
(Brix) is diluted and in the other the its percentage relation constant (marc) is concentrated, i.e., increases. to the bagasse as compared with cane
307. Dilution FormulaB." The formula
or
of the diluted To
.
juices has
this number
terms
reduce
and
followingdilution number
to
percentage
of
342
SUGAI^-HOITSS
CALCULATIONS.
the of
X
weight of the
it vl necessary to multiply the values ively. respectby the percentages of diluted and normal juice, The dilution per cent normal or undiluted juice is
cane,
as
calculated
Let 100 B 6
X
follows: the
"
weight of normal
juice;
percentage of dilution in
terms
of the normal
juice,
then
100+aj=*the
weight
100
of the diluted
sinc^
all
the solids
juiceare
=*
in the diluted
6(100+ar) juice,
This niunber
B and in
100
B/6-
100(5-6)
indicate
/6.
the
is used
certain
countries
to
that has been used^ though quantity of macerr.tion-water th"%t has passed in fact it only indicates the part of the water into the juice. Concentratloii and Formulae." 208. Braporation These derived
Let
are same
similar
way:
to
those
for dilution
and
are
juice;
water
B^the
X
=
of the concentrate;
the
percentage, by weight, of
whence
evaporated;
then
100!"
x=
(100-x)B,
100(5 -6)/B.
of
(5ee(311.)
is derived
as
percentage
evaporation by voliune
100 h
of the
juice, etc.;
g
"
of the
juice of
specific gravity;
of G
B
X
"
specific gravity;
by volume, of
volume
of
water
evaporated;
evaporated.
then
GB(lOO-x) x=^lQO"gh/GBf
100^6, and
the
water
(See 312.)
200*
Commercial has
a
Sugar
Formulae."
(A)
This
mula forand
wide
COMMERCIAL
6U0AB
FORMULA.
313
in
the
estimation of the
etc. :
Let
x=the
p
percentage
yield
of
commercial
sugar
.
of
and S per cent dry matter; polarization 100=: the weight of the primary material (massecuite, and B per cent etc.)of P polarisation molasses,
dry
M=
matter
(Brix);
coefficient of
100
=
then
P"px/ B"Sx/
100
the
(Brix) in the
mdasses.
Since
the
coefficient of of
sucrose
purity of dry
matter
sugar
we
material
is the
percentage
in its
haye
B-Sx/lOO'
transposing and reducing, clearingof fractions,
lOOP-BM
X-
p-tiSM/100'
the sugar
yield of
of 100"
commercial
sugar.
If the is
product is refined
in
as polarisation/
customarily assumed
to
reduces
^"*
'
100-M
(B) This
formula
from
terms
is
of the
yield
of
sugar
percentages in
Let
X
=
gives
of P'
purity
dry matter; the weight of primary material, P its coefficient 100 of purity and B its degree Brix; Af sthe coefficient of. purity of the residual molasses.
s:
344
Then
0nQAR*HonsE
calculations.
BP/IQO
6x/100
1006a?
the
the
weight of
suorose
in the
material;
weight of dry
^^
.
matter
in the sugar;
"
_P'
X-t:^
=
P'bx the
10000
,^^^^, ,^ ^ of wei^t
.
^,
sucrose
the sugar;
100X100
100
B"bx/lQO^the
BP 100 P'hx
=
weight of
sucrose
in the molasses.
10000
based
upon
is formed:
reducing,
we
have
X"
(C) This
moisture-free Let x^the
formula
has
same
applications as
way,
the
ceding. preupon
It is derived
in the
same
but
is based
materials:
sugar
in terms
of
dry
in the the
matter
meaning
previous formula
matter
(B),
Then
100
"
dry
P'a;-M(100-a;)-lOOP,
centage of anhydrous sugar primary material.
The
whence in terms
"
",
the
per-
of the
dry
matter
in the
above
sugar
fonnul"
from
may
be
cane
yield of
take
a
the
but juice,
into account
correct
estimate^
The
''
CRYSTALLIZEB
CAPACITY.
345
are
more
into
consideration.
in
the yield of sugar in process in massecuites,etc. calculatinfi; The commercial ^10. CrystalliKer Capacity. sugar in used the in f ormulie be estimating required capacity may and molassescertain machinery, notably pans, crystallizers
"
tanks, using
Let it be
true
solids and
sucrose
in accurate the
work.
quantity of crystalluEer massecuite of 94*^ Brix and 60" purity that would be produced clarified juice of 20" Brix, 18 per cent sucrose and 90** from sis purity, the sugar that has been extracted having an analyof 96" polarization and 99 per cent dry matter: Using required
formula
to estimate
(A), 1309,
we
have
100X18-20X60
,^"^
16.39
96-99X60/100
sugar per cent per
cent
of
the
weight
The
of the
cane,
80
per
of the
ceot
weight of the
sugar
=
13. 11
sugar
cane.
contained
12.98 per
per
cent
dry (Brix
matter,
The
therefore contains
cane cane
13.11
X.99
dry
matter
sugar.
juice
on on
20 X. 80*= 16 16
"
cent
dry
solids)
matter
-V-
and
12.98
="
of
dry
of
the
Massecuite
lbs. per cubic foot, therefore 3.21 cubic feet massecuite 100 lbs. cane, or -^ 94.4 =0.034 per Massecuite swells considerably, cubic foot per ton of cane. 0.68 94"
weighs
owing
of be diluted
to
the
sugar
and
certain from of 25
(see page
time
98) and
page
it should An
time
per
(see
95).
for
increase
of volume
is safe allowance
alteration, or
0.68+25
per
cent
should time
so we
remain
upon
Further, the massecuite the crystallizer about four days, the ii;L
the size and
=
cubic
feet.
de:"ending
then have
type
of the
crystallizer,
ton
0.85X4
3.4
cubic
feet per
of
cane
tons daily milling capacity. If the milling capacity the crystallizer capacity should be 3.4X1850=6290 of cane will depend upon size of the crystallizers The feet. cubic
is 1850
the
size
of
the
vacuum-pans
and
under
the
usual
con-
346
SUGARHttOUSB
CALCULATIONS.
of 12 feet in diameter
1000 striking
=
cubic
would be approximately 1000-1-25 per cent 1250 cubic feet, of crystallizers 5 -f, the requirednumber feet; 62904-1250 Allowance to actuallyhold the massecuite. aJso be must mJade for one and to receive massecuite empty crystallizer to be discharging to the centrifugals, or in all 7 cr"'stalone lizers of about 1250 cubic feet gross capacityeach. This estimate is based upon juice of exceptionallyhigh purity. In actual practicethe estimates should be upon the juiceof the lowest purity that is hable to prevail over extended periodat any time of the manufacturing season. an The lower the initial purity,the largerwill be the quantity massecuite. In actual estimates the true of crystallizer soUds and purityshould be used to avoid errors. Mixed of Massecuites. 211. lasses MoProportion and Sirup. These massecuites should be boiled to a definite purity, lasses depending upon that desired in the mo=
"
to
be
obtained
from
them.
This
formula
same.
assumes
sirupand molasses are the is sufficiently accurate for practical purposes: {A) Let
100
=
This
P=
p=
M
x
100"
"=
weight of massecuite in the strike; purityof the sirup; purityof the molasses to be boiled4n; purityof the required massecuite; perc^itage by weight of the strike to be formed of molasses; percentage by weight of the strike to be derived from sirup,
total
100{P-M)
then
aj
=
P-P
This is the be
formula
may
a
be
when
purityof
footingor nucleus
which
strike is to
completed with inolasses. be made with greater facility (B) This calculation may ^ method for mixtures,illustrated in the diaby Cobenze's
"
A.
Cobenie,
Vta
Nottrand's
Chemical
ed., p. 379;
348
SUGAB-HOUSB
CALCULATIONS.
degree Brix of the juiceto that at the temperature of measurement by means table of corrections,page of Gerlach's 489. Apply the Brix gravity number corresponding to this reduced specific perature at the temto the weight of the cubic foot or gallon of water
temperature
of measurement.
of measurement;
reduce
the
Example:
15** Brix
at
cubic
foot
of
juice of
at 28** C.
Degree Brix
Hydrometer
28*C
correction
14
3**
449, a cubic foot of water measured at 28" C. weighs 62.1289 lbs,,therefore 62.1289 X 1.05831 =65.75 lbs.,the weight of juice required. The is well within the limits of accuracy of this simple method error
on
page
of
tank
preferable that all measurements made is be the temperapracticable, at, as nearly as ture of graduation of the hydrometers, thus keeping all errors
measurements.
*
It is
at
214,
Based
upon
the etc.
"
Relation These
tween bemethods
Sucrose,
are
used
in
ascertainingwhether sugar or other matters are in a boiling decomposed and removed ])rocess, for
mineral constituents cf the materials
are
to remain of
unchanged
the saline been
during the
process,
therefore show
comparison
sucrose
coefficients
(181) should
similarlywhether have been other constituents method A of decomposed. this class must be used with great caution,since very slight lead inaccuracy of analysis or loss of mineral matter may
to
an erroneous
whether
has
destroyed,and
conclusion. in
sucrose
The
true
or
Clerget number
comparisons. numbers are Example (allsucrose by the Clerget method) : A clarified juice containiog 15 per cent sucrose, 0.3 per cent
ash and 50 saline coefficient
was
should be used
evaporated
to
sirupcontain-
r
RELATION BETWEEN THE ASH AND
SUCROSE.
349
ing
50.7
per of
cent 49.71.
sucrose, The
1.02 reduction
per
cent
ash the
and
saline
coefficient
of
saline of
by
less
50"40.71 in
"0.29,
indicates
terms
decomposition
the
cent
sucrose
sucrose.
percentage
of
in the
the
juice
by
saline 0.68. This
finding
what is of
per
0.29,
decrease
coefficient,
the
original
coefficient
50,
in
method
in
has
long
been
used but
in
beet-
and
cane-sugar
is what some-
manufacture
limited constituents tanks. soluble the salts C. H.
estimating
the the A. fact of
losses,
the
its
application
of and
to
a
by
on
deposition
surface
*
part
in
of the
the
ash
evaporating
storage
Zimmermann of
proposes
utilize
only
sulphates
from
the
sulphated they
are
ash formed
in
this
method, through
with
which The
persist
as
manufacture.
material acid.
is The
ashed
usual
addition
ashless
matter
of filter is
sulphuric
or an
ash
is
tran^erred
and the The the of the
to
an
alundum
filtering-crucible
with difference is the hot
water.
soluble residue
removed
and
by
washing
The
is
dri(^
weighed.
ash The pnd this
between
original
soluble
weight sulphates.
of
residue
are
weight
as
calculations
made
before.
Xnt.
Sugar
J.,
16,
(1014),
383^
also
this
work
p.
336.
EVAPORATING
DISCUSSION O^
METHODS.
AND
JUICE
METHODS
BY
HEATING.
OF
CALCX7LATION.
Prop.
W.
H.
P.
Creighton,
Dean
op
Department
op
Technology,
215.
"
Tulanb
University,
New
Orleans,
La.
General
the
on
Conslderattons."
used in sugar
-^tyipora^n
house work
of Water.
the tables
At
low
pressures
based
Regnault's
formula
or
H=1091.7+0.305(r-32)B.t.u.,
U^
are
calories,
tables such
as
too 377
inaccurate
should be
Only Sugar
at
Table
A,
page
216.
to
assume
Boiling
that of the
Point
the
water
Solutions." which
any
It is usual
temperature
portion of
to
given
mass
on
surface
the
sugar
as
this
assumption
of
leads
a
serious
a
inaccuracies
mass
temperature
will
boiling of
upon
portion of
sugar
depend
on
its
the
pressure
the
that
surface. of the
on
portion considered.
of the of entire the
mass
pressure
will be the
surface the
increased
considered 217a.
by
pressure
due
depth
with
portion
and tions solu454.
below Variation
the
surface. liquid's of
Temperature
in the
Density
sugar
Purity.
In
"
The
variation
boiling-point of
in Gerlach's
with
density
is indicated is
as
table, page
in the
following table:
^^^
jj
Brix
60 5.4 3.0
Fahrenheit
Centigrade
217b.
The
boiling point of
of
sugar
solutions
is also
enced influ-
by their purity.
218. Elftect have increase the
Viscosity. mucilages
the 350
"
In
the other
raw
juice
we
times some-
gums,
and
compounds
As
which
which
viscosity of
fluid.
anything
EFFECT
OP
VISCOSITY.
351
from
Impedes
surface
to
the tends
see
escape
to
of the
a
steam
bubble
the
heating
it is
produce
gummy
easy
that
higher temperature
The
of
boiling than
Vaiiatioii
low in than
pressures
solutions.
difference
with
used
Depth
far
Below house
the
Surface."
small ferences dif-
in sugar
work
pressure tmder
produce
at
larger temperature
For small head
ferences difWhat
high pressures.
which
a a
example:
wiU
be the temperature
portion of sirup of
is 26 inches?
head
of 2 feet of
pounds
to water
per 3.4
square
26
inches
vacuum
pounds
of vacuum,
we
square
inch. 3.4
at
At
26 inches vacuum,
boils at 125.5**
F.; imder
it boils
pounds
141.8* of
have
ture tempera-
145.8"
solution, without
As
'produce boilingin the sugar considering at all the effects of viscosity. required
from
to
transfer of heat
upon
the of
heating
to
the heated
we see
liquid
that in
depends
this in
case
case
difference is
as
a
temperature,
"*"
there
loss of 145.8"125
20.3*"
F., difference
in the
temperature
of water.
compared
to
similar lost
condition
We
degreesin temperature
The relation
and
21d0. between is
Specific Heat
the
of
a
Sugar
sugar
a
Solutions."
and
density of
the values
solution
expressed by
equation of
to those
hence
"
intermediate
below
may
readilyfound:
20 .03 .86
30 .79
40 .72
50 .65
60 .58
70 51
80 .44
90 .37
Specific heat.
2I^1"
Heat
of tlie
Liquid."
is
To
raise TF
a
pounds of
sugar
solution whose tu to
a mean
heat specific
C, from
mean
temperature,
362
EVAPORATING
AND
JUICE
HEATING.
Thus,
would
to
raise 10 leO**
mean
temperature,
temperature,
180**
F.,
Evaporate
a
Water.
sugar water
The
temperature
will be
same
of the vapor
same
as
risingfrom
from
pure
boiling boiling
heat
solution
imder the
the
that the
pressure.
When
superheated bubble
excess
reaches and
the surface
of
to at
temperature in vaporizing its watfery envelope. To raise Wi pounds of juice from a mean temperature, ii, temperature, fe,and evaporate Wt pounds of water a mean
a
temperatiure, tst corresponding to the .presaire at the surface, requires WiC(ti-ti)-^WiLiy where Lt is the latent
heat In is of water
cases
correspondingto
must
h-
where
h is greater than
fe,the
quantity WiC(ti"ti)
in evaporators
negative and
223.
be subtracted. In
Condensate."
condensing
steam
that the condensate is work, it is usual to assume to anoth^ removed at the boiling point. If taken place of will give to self-evaporation and it will tend less pressure in sugar
up
a
number
in
of thermal condensate
of steam
units
equal
to
the its
loss in temperature
the
multiplied by
vessel, and
steam is
up
weight. give
at up
Thus,
WLi
is led
if W
pound
another
is condensed
own
at "i, it will
thermal
to
if the
condensate
a
where
condensing W(ti-U)
Heated.
lower
B.t.u.
"
Amount
cane
of
Liquid
must
to be
be
The
amount of
water
of normal
juice
milk
maceration
used There tanks in is and
water,
increased
amount
the
diluting the
a
defecator-bottoms
(mud
or
oachaza).
removal
of water
In careful
it is usual be
calculate the
or
evaporated
The
heated the of
from
juice,taking by
the sities. den-
into
consideration
dilution the
indicated
juice varies with the milling and the manufacture; methods also, with the equipment total weight of liquid to be heated of the factory. The
dilution
or
concentrated
usually
ranges
from
about
90
to
110
per
HEAT
LOSSES.
353
The mean weight of the cane. evaporation in the multiple effect in tropicalfactories approximates 78 per cent by weight. is not only lost from Heat Losses. Heat 225. the heating vessel itself by radiation but is lost from the pipes conveying heated liquid. Steam condenses in steam-pipes idle. The loss of heat is not negligible when when the even conducted. heating or evaporatingis carelessly Transfer Coefficient of Heat 226. (K)."The unit of called the Specific Thermal heat transfer, is Conductivity,
cent
of ihe
"
the
number
of
thermal
units
transferred
per
hour
from
the steam
for each
Uirough the heating surface to the sugar solution tween bedegree difference of temperature, Fahrenheit,
and the solution for each
square
the steam
foot of
heating surface.
The formulas for heat transfer have
are
may
any
between
1500
B.t.u. per hour. Experience and judgment Some of the variables to select a proper value. required and 50
the value of this imit are: effecting of the steam past the heating surface; (1) The velocity the o f solution the The surface ; velocity past heating (2) sugar (3) The presence of air or other incondensible gases; either on (4) T^e character and thickness of the deposits both sides of the heatingsurfaces; or and composition (5) The surface pressure and the depth, density of the sugar solution being boiled. The transfer of heat is the transfer of vibration and
thing any-
deadening
which
rate
the vibration
Steam
cules mole-
their vibration
new
should On
impact of
away
cules. mole-
solution be moved is
as a
side of the
or
heating surface,
from the There
steam
bubbles
swept
heat existence
poor
conductor. and
is
no
longer any
doubt
to
the
enormous
importance of surface films of gases, where the heating fluid is a gas, or of a vapor having air-containing films,as in
condensers
to
the resistance magnify incalculably the transfer of heat through the metal plate. Smith
or
which effects,
hJ
354
EVAPORATING
AND
JUICE
HEATING.
found of
of air heat
producing
cent.
pressure
1/20
transniission
25 Orrok
per
*
cent, and
says water
3/20 in.
that heat
transmission
to the
Telocity of the
in the tube
6/10
with and
(p^) where
,
Ps
of
represents the
the
partial steam
and air
pressure
pressures.
Pt
the
sum
partial
steam
See
'^Vacuum air
In the steam belt shown in Fig. 93, any Pumps," 246. in the heating steam is positivelyforced to the outlet incondensible
gases.
for
High
the
ciurent
velocity then
To
steam
as
is desirable
on
both
sides
of
heating surface.
of the decrease
secure
high
at
cross-section
current
path should
is decreased
rapidly as
the volume
of the
steam
by condensation. is increased culation by securing a positive fluid cirEconomy in a predetermined path. In the ordinary standard
is
no
effect there
definite
steam
or
the
juice. The
transfer
to
juice circulation
is
In
to
some cause
spots the
the
of heat
high, with
steam
tendency
but the
juice
largest part of the heating surface is not used efficiently.In the steam heating there are in which the incondensible large volumes space
space,
efficiencyby bkmketing is eddying with cyclonic the heating surfaces. As the steam are constantly changing position. velocity, these volumes
gases
accumulate
and
lower
the
Eddy
When
currents
indicate inefficiency.
steam
exhaust contain
for the
heating
the
purposes,
it is
liable to
much of
engines. The
lime used
presence
scale,arising from
to
in the
quite thin,the coefficient of heat transfer is not affected appreciably by its thickness. of the Juice and 227, Evaporation Crystallization of the Sugar. Sugar juices are evaporated to the saturation distinct stages. The or crystallization first point in two
"
brass and
"Proportioning
of
Surface
Condensers,"
Society of Mechanical
356
EVAPORATING
AND
JUICE
HEATING.
while several
the second
times 12.5"
involves If
a
cyde
of
operations
cubic
repeated
daily.
Bnx
is will be
lo
unit to
a
of 10
feet of
juice of about
a
sent
multiple effect,it
therein cubic feet.
orated evap2
about
This
thickened
its
Brin.
from
eEfect and
is stored
to
in the
ond sec-
tanks,
next
preparatory
unit
operation.
stage
our
In the of
two
cubic
drawn and
feet of into
a
sirup will be
vacuiun
pan
evaporated
foot
will
to
about
1 cubic
which
sugar
and
molasses.
water
Besides
evaporating
the
from
to
sirup
to
bring
it
the saturation
point,
the
I operations
in the pan
include
sugar
the
of
subsequent
the crystak size.
This
enlargement
to
commercial
operation
governs
is called
the
more a
design
vacuum
pan
design is
228.
dependent
mass
charging dis-
thick viscous
quickly.
Louisiana the
Multiple
of four
are
Effects."
two
or
multiple effect
three
or
usually consists
three
vessels;
while in
in Cuba
usually
even
used been
the
ordinarily;
used. of
Europe
far
five and
six
have with
Properly
vessels in
are on one
operated,
so
efficiency
fuel coste heaters affords
on
increases
are
number
as
concerned.
the
These
vessels
of steam
simple
side
steam
whN"
condensing
necessary
to
of
tube
evaporate the
water
from
the of
side.
Necessarily
t"mperature
pressure
DISPOSAL
OF
CONDENSATE.
357
those the
the
steam
or
on
are
higher than
arising from
on
the
juice
heated
vapor
boiling
juice in the first efifector vessel passes through a pipe to the steam Fig. 91, and will evaporate space of the second effect,
water
from
the
a
juice if the
pressure
maintained
on
this
the two fall of temperature between proper The vapor sides of the heating surface. arisingin each effect
juice allows
does the
evaporativeduty
last which is sent
in the
a
followingone, except
that
from
to
condenser.
belt (A) could be of the form shown Fig. 90 the steam surrounds In this tyx)e the steam in Fig. 92. in section The the small tubes. juice boils up through the tubes and
In descends either in
through adjacent
the
center.
tubes
or
down-take omitted
Note
The
be
down-takes
desired.
followingconditions
in
Fig. 90:
Effect.
IV differences
40" -16.2 -24.7 8.6
""
Temperature
PresBurea:,
side Steam side Juioe Differences Densities, Briz: in.
in.
in.
Entering
In
effects effect)!
12** 470
data maximum
were
obtained
or
on
test
and
do
not
indicate
in the be used
capacity
of
maximum
economy
necessarily.
Disposal
Condensate."
The
condensate
belt of the first effect is free of sugar The older condensate from
and
may
the other
effects,
to
especiallyin the
contain
sugar steam
types
over
of
evaporators,
is liable
carried
from in modem
by entrainment
in the
rapidly
moving
the
entrainment
multiple effects.
of
sugar
were
If the
containing
even
traces
used In
in the the
start
foaming.
93
Figs. 90
American
to
are
from
paper
Kerr
1916.
in
Transactions
of
the
Society of Mechanical
Engineers.
358
EVAPOEATINQ
AND
JUICE
HEATINQ.
contain
no
sugar,
this water
ia used
in
feeding the
tanks. The
boilere, in
(mud
or
saturating
and
the
cachaza)
in wfkshing the
Gondensat"
effect the the
may
from be and
the second
passed
into
third fourth
effect and
by
means
pump
separately
the
belt of the
calandria, as
or
heating section
effect 330. is often
termed.
Disposal
"
of
Gases.
gaaea
are
Incondeosible
juice
and
are
given
off
under
the reduced
to
pressures
less un-
and t"nd
accumulate,
as
removed
enter.
fast
as
they
Certain
nitrogenous
pose juice decomammonia
bodies
of the and
form
during
the
heating. positive
The
path
should
that
the gases
forced
to
to move
continuously
where
the
exit
they
In
are
removed
the
case
eaolt
pose. pur-
calandria
with the
condenser,
of the
vacuum
air pump
pans
using high
but
pressure
steam,
steam
by
valves
in connection
pass,
with
the
The
The
steam.
steam
traps
neither
escape
air but
air
nor
air
not
the
Advantage
and will sink
is t"ken below
fact
that After
cools
readily
steam.
to
the
air has
a
escaped, the
stem
steam,
so
follow,
allowed
heats
valve
and
oloaes
that
air to escape.
TCBEB.
359
231.
Jnlce
Height."
In
the
ordinary standard
capacity
the
cany
vertical
multiple
when
to
greateet
is secured exterior
indicated
to
effect, is one-third
the effect the s'^eam
oae-fourth
may
height.
bubbles
not
tube
sheet,
is
but
at
or
indicate
sirup
kept
height
valves
pumped
the first.
Different
232.
are
Multiple
Effects."
There
many
diSet^ot
of the
of difierrat
modifications
same
few most is
elements.
couunon
The
fault
too
large
so
juice
that
capacity,
the
too
long in
Home
the types
effect. lack
in
the
poaitiveness of the
circulation
steam
or
of
or
the in cS
juice
the the
gaaes.
withdrawal incondenuble
The
beating
is made
up
face sur-
of
^^ ^
straight tubes
horizontal.
usu-
Usually the
the the To
steam
and type
the
In
horione
juice is sprayed
tubes upper
taining con-
steam.
to escape
end
of the 333.
are
tube
contains
"
pin hole.
the vertical standard
or
Tabes.
In
effect the
tubes
about
40
to
ft inch
54
2 inches
and
more
inches
a
longer these
of them
tubes
intensely
small
number
is heated
360
EVAPORATING
AND
JUICE
HEATING.
certain
steam.
wiU
they spout juicehigh up in the rapidly moving efficient the heating surface, the The more more
will be the
uniform
boilingover
Intense
the
entire
top sheet
should
and the be
the smaller
will be the
steam
juice and
avoided.
The diameter
sides.
heating
or
tuTjes in horizontal
effects
14
are
f inch
inch
in
are
and
about unless
12
or
feet
long.
Longer tubes
These may
liable to sway
are
supported
in nests
in the middle. of
tubes
generallyarranged
as a
eight, which
Each
not
be
moved re-
unit
(Fig.91).
of Eff eets
to
are
234.
Relations
they
Other."
arisingin one effect must be condensed in the belt foUowing, and conditions will change so that next steam this will occur. Suppose that the third effect suddenly
had its heating surface
the
amoimt
covered
with
scale.
It
could
not
transmit
steam
of heat
before, so
belt
to
the
and temperature pressure transmitted heat the was rise till the
steam
now
sufficient
condense
effect. the
coming
less than belt
or
over
from
Ihe
second
formerly,as
calandria
the of
the the
rise in third
the
effect
has
on
effect.
capacity of each effect depends upon the capacity of the effect preceding it and on the one following. Beal and Apparent 235. Temperature Oifferences.
"
The
difference of the
between
the
temperature
the
in
the
steam of the
calandria
vapor
first effect
and from
temperature
going
vacuimi
to the condenser
apparent
as
a
range
of
temperature.
the
a
double
vessel.
In
two
parts, in
effect
a
quadruple
in
into
parts.
For
the
are
causes
enumerated
ceding pre-
paragraph,
These of
are
there
of temperature. lost-degrees
a
tabulated below
for
tnple and
quadruple effect
under three
the
standard
conditions
heads.
(1) The
boiling temperature
loss is due
to
the
fact that
TEMPERATUBE
DIFFERENCES.
361
we
are
dealing with
water
sugar
solution rather
than
with
dis-
tiUed
(217) ;
static head loss takes in the loss due
to the
(2) The
of the
depth
sity den-
boilingliquid(216), (219).
third includes loss
(3) The
and To Obtain
to
the
to he Carried
in the Vessels
of the
is
table
temperature
to
are
assumed
to
enter
F. and
the vapor
range
leave
apparent
is
227.2** -125.4''
=
and
the
real range
can now
-29.8**
a
72** F.
This
real range
divided, for
triple
conditions affecting,
as
been
considered
expected
the
ranges
oil
on
the
heating surfaces.
26** have is the
22**,24** and
in. each its
been
sum
assumed. of the
apparent
real range To
vessel
assumed
in it and
obtain
expected lost degrees of temperature. the temperature of the vapor rising in the first
the
apparent
steam
so
range
in
temperature,
in the
steam
27.4**
temperature
is the
first steam
obtained
temperature
199.8**
second
gives
166.8** Fiom
F., the temperature of the vapor tables (page 377) we the steam
in the second
can
vessel.
pressures
correspondingto
DISTRIBUTION
the temperatures.
IN
TRIPLE
EFFECT.
362
EVAPORATING
AND
JUICE
HEATING
DISTRIBUTION
IN
QUADRUPLE
EFFECT.
Sugar Factory/' Abraham, translated by Bayle, the following table is given, illustrating
losses in temperature
LOSS IN
In
"Steam
Economy
in
the
factories:
DEGREES
TEMPERATURE,
Evaporation
System.
Single effect.
Double
....
Hausbrand^
gives
in the The
even
greater differences
the
in the
fall of
are
temperature
effects when
heating surfaces
of
equal
him
are
area. as
ratios of the
fall of temperature
given by
follows: effect
1 1 58
.
In the double
In the
1 .44 1
.
3.44 1 48
.
105
2
.
175
Applying
these
ratios
in
the
preceding
as
1JI
cases
would
give
apparent temperature
In
differences
O
follows:
o
1?
op*
"
op.
the
tripleeffect quadruple
effect.
. .
17.3 17.7
24.9
59 26
.
In the The
19.5
38.4
discussion of
real and
apparent
to largely
E.
differences
1
temperatures
Condensing
been Cooling
introduced
Apparatus,"
"Evaporating,
Ha\is-
brand, Eng.
Ed., 113.
364
EVAPORATING
AND
JUICE
HEATING.
did
to
not
build
m^ and
up
if
bring the
the
pressure
liad been enough steam supplied to 18 pounds per square lute, inch, absoper
rate
square
foot
would
have
been
In
total range
of temperature
being 7.6" F.
before
The
original papers
as
of the tors efficiency evaporaincluded in his tests. The results of his tests are given in the tables at the end of this chapter, to serve as examples. ^In properlyoperated clean effects Heat Balance. 237. it is close enough to say that 1 pound weight of steam per
"
drawing conclusions
approximately 3 pounds of water from 4 pounds of juice in a triple effect and that it will evaporate 4 pounds of water from 5 pounds of juice in a quadruple
effect in the
us same
unit of time
will evaporate
unit
of
time.
on
To
page
show 361
this, let
a
assume
the
steam
temperatures
the
for
triple
0
effect and
also that
Heat
Triple
steam,
5 lbs. pressure
Latent
=960.7
000
sq. in.
Heat
requiredto raise
4 lb.
Total Latent
Evaporation No.
Juice transferred
BS^tooSecond
Heat liberated
as
*"
Effect.
follows:
1 effect
Vapor from
No.
888.7
condensate:
=
(227.2-199.8) Xl
Sensible heat from
27.4
juice:
86.7 1002.8
(199.8-166.8)3.091X0.85=
Total heat liberated
INCBEASING
EVAPORATIVE
EFFICIENCY.
366
Juice Intent
3.091
998
=
Evaporation
Juice
No.
1.005 2.086
"
transferred to No.
15,5_2J086
Brix'"3.09r
Third
""
^ _^^o "r"-^3.
Effect. 1002.8
Vapor
from
No.
2 effect condensate:
=
Sensible
heat
from
(199.8-166.8)(0.909+1.005)
Sensible
63.2
from
the
64.7
. .
. .
Total
Latent
heat
liberated
=
1130.7
1021 1130.7
'^
Evaporation
Sirup from
238.
1 107
.
0 979
=
0.979
"*"
No.
3, gg^
g^*
on
^"
^^'
Increasing
Evaporative
the
to heat
it is
use
always advisable
of steam
economy
to
low-temperature low-pressuresteam to heat those of high temperature. high-temperature steam at different temperatures, By using a series of heaters taking steam
solutions and solutions in
a can
be
raised
to
high temperatures
series of
operations.
in the
steam
a
ten degrees of juices to within some In other heaters, steam taken from temperature. pipes of the third,second, or first effect could raise
raise cold
juiceto highertemperatures. to the scheme the increased are The objections practical complexity of the apparatus, its initial cost and upkeep.
followingassumptions: of heat units in 1 pound weight of steam (1) The number at all pressures (practically). is the same (2) If X pounds of water are evaporated from a multiple of pounds of exhaust steam effect,then the number required number if of vessels the is the in be effect. will x/Uy n taken from the boilers and If h pounds of steam are (3)
Let
us
make
the
366
EVAPORATING
AND
HEAT
JCHCING.
used
or
in any
as
the
vacuum
pan
the defectator,
used will be
"
h^.
being sent from the last effect to the condenser were it is evident that we of high enough grade, could save 100 per cent of h pounds of steam by diverting h pounds of this steam from the condenser. Every pound of steam sent to the double effect should evaporate 2 pounds of water, but if 1 pound of vapor is from the vapor removed to the second pipe leading effect, then the evaporation has been reduced 50 per cent, as only has been evaporated. By removing h 1 pound of water of the firsteffect we send must pounds from the vapor pip)e
steam
X
h
steam sent to
^ +"
Every pound of
orate evap-
3 pounds of water.
GAIN
IN PER
By
BY
taking off
ROBBING
pound
EFFECTS.
of vapor
CENT
from
evaporation of 2 pounds of water in the followingeffects and so the gain is 33 J per If the vapor taken from the vapor cent. were pipe of the
the first effect
we
lose the
second
effect
we
evaporate
out
of 3
pounds
of water
or
gain 663
239.
per cent.
to abstract h Equations." If we are pounds of steam from only the first of n vessels and must nish evaporate x pounds of water in those vessels, we must fur-
General
(a)
This
( expression may
We
may
-j +hi pounds of
steam.
tors. facact
imagine
weight
so
of steam
(
\n
n
-] to
/ /
normally in
vessels and
evaporate
n(
\n
n
^j =x"h
SAVING
IN
PER
CENT.
367
pounds
essary
of water.
The of water
other
neo-
^i
to
pounds
from
is sent
heating. perform the auxiliary t^ken from only the second of If ^2 pounds steam are
amount
vessels,the
of steam
that must
be sent
to the first
vessel will be
(6)
As
" "
("-^)+A,.
before,we
may
imagine
the steam
representedby
times its value
to
act
normally and
supply
additional evaporation, or (x"2ht) pounds. The will evaporate /is pounds from each pounds of steam
in
two
h^
of
effects, giving z for the total evaporation and hg for auxiliaryheating. be drawn In general let hi,hi,At, hn pounds of steam nth effect, the first, then the total from second, third, will be, on consumption of steam rearranging expressions (a) and (6)above
. . . . . . "
rnx-T'H'rni-r*
.-[-An
n
"
saving A, may also be expressed as a percentage of x, so that the consumption of and the saving may be expressed in terms of x. steam the conThus, if hi-T-x^px, hi-i-x^pz hn-^x^pm sumption of steam expressed as a percentage of that required
240.
. . .
Savliig in
Per
Cent."
The
for direct
be
"
+Pi-f-pa
Pn
and
the
npn)-^n.
of 0.15x,
In
quadruple effect
the
the second
0.05z,the saving is
or
(.15X.254-.10X.50+.05X.75)x
or
12.6%. j?|a;
(238.)
(.16+2X.10+3X.05)-*-4"12.6%.
In
a
quadrupleeffect if,in
are
one
and
third effects
robbed
of
equal
amounts
of steam,
368
EVAPORATING
AND
JUICE
HEATING.
and, in another instance,the second effect is alone robbed of the same is the same quantity of steam, the efficiency in both cases theoretically: .25+.50+.75_
"
~'^'^
however, Practically,
makes the
the reduction
in
complexity of piping
robbing of the second effect preferable. the When 241. or Pauly Heaters Pre-evaporators." ficient supply of exhaust steam from the various engines is not sufthere is a choice between admitting live steam direct
from the boilers into the steam
steam
or
of
sending the resulting belt. If P pounds of steam into the steam sent to are vapor it will deliver P pounds of steam to the first the preheater,
in
a
heater
effect, and
twice. The
care
must
be
taken
proper
not
must
to
now
count
this steam
multiple effect
evaporate x"P
pounds
of steam, and
,
,
this will
,
requireeither
(^1+2^2+3^3+.
n
. .
x-P..
n
nhn)
pounds of steam,
n
according as the effects are robbed or not. If the effects are robbed, then the firsteffect
X
must
receive
(n+l)P.,
n we
-|-/ii+/i2-r
"
,.
,
. .
(/ii-f2/i2+3/i3+...n/in)1
+P,
n
hn
simplicityS^-f P pounds of exhaust steam, llE being the quantity enclosed by the brackets.
which If the ( effects
are
not
-PJ pounds
preheater or
a
of exhaust
and
pounds
from
the
total of (
(x"P\
pounds.
exhaust
steam to
The
the
total amount
of boiler and
supply
the the
various
use are
auxiliary machines
Ha^ Hi,, He
robbed
. " "
and
the
effects when of
steam
Hg pounds
. . .
and
of hu
hz, hz
hn
pounds
of steam
2^+P
^
I
"
+ f/a + H6+
|-/2a~r"6"r
Z7
1
Ho-{lh+h,-\^
n
'
17
.
" " "
u'
"^
nhn)
"
HEATIiNG
SURFACES.
369
242.
Steam
Consumption
of
cane
In
sugar
Cane
Sug^ar
Honse.
not
use
In the
manufacture do
most
factories do
they rob the effects, though the large use and the high cost of fuel is leading to of maceration water the rapid introduction of preheaters and preevaporators. preheaters nor
The
preevaporator
is also used
to
increase
the
eva|X)rative
capacity of the factory. In beet sugar factories preevajx)rator8 generally used and the effects are robbed of vapor. are In the following example the weight of steam used for is expressed as a percentage of the weight of purpose any the cane ference that there is no difground. It is further assumed
in the
steam
a
quantity of heat in
of
a
pound of high-pressure
and of
in that
pound
a
water
from
vacuum
that
that pound of low-pressure steam; in condensing will evaporate a pound of steam the juice; that a preheater may be used and for heating is steam using low-pressure pan
feasible. In
a
house is 78
provided with
per cent
quadruple effect,the
cane
oration evap-
of the
weight
and
the
exliaust The
steam
vacuum
78/4
per
cent.
22 per cent
and
is used.
heating 16 per cent steam used is then, for, no preheater, robbing of effects,
for
preheater receiving10
per
cent
steam
is
used,
55%. "^^^^^+16+22
=
(3) If
the
preheaterreceiving 10
pan,
per
cent
steam
is used
a
and
for
not
robbed
This
mass
it is usual to
cannot
heating surface.
be robbed
as
be done
sent
to
the
of steam
from
effect
to the next
diminishes
greatly. Thus,
370
EVAPORATINQ
AND
JUICE
HEATING.
The 78
4 IB,..
Steam from
exhaust
steam
sent
to the firsteffect
S^"
10%
10.0-
10%
T,
in"
-29.6%"
I"
19.5%"
n-i".5%"
fl.5%"
IV-L3.6%
Eeater
10%
re-
i
29.5% 19.5% 9.5%
i
9.5%
Evaporation 78%
factory is prosperous, it is usual to increase its in the sizes of effects, capacity. If changes are to be made it is well to consider robbing," lettingthe old effects follow first effect, extra enlarged to provide the necessary a new
Where
a
'*
Surfaces."
By referringto Table
B,
page
is struck in the
by the wide
disparityin temperature
fall also
allowed
different
effects in different
houses,and
conductivity by the disparityin the coefficients of thermal in the different effects in houses of the same capacity.
It is evident
are new
that
the
results
obtained
when
are
the
effects
and
with
the
proper
conditions
do not
we
average
quadruple
per
6.5 to
7.5
pounds
of
square foot of heating surface per hour and hence the heating surface obtain by dividing necessary
to
the
water
be
evaporated
in each
effect per
hour
by 6.5
\
to 7 5.
-
Thus,
if
quadrupleeffect is to evaporate
hour, the
100,000 pounds
effect will be
of water
per
heating surface
sq.
of each
ft., approximately.
of any
of vapor, the area of the heating effect is found by multiplying the weight of
are
robbed
ground
per
hour
of
evaporation in that effect and the latent heat of the steam and fall of temdividing by the product of the apparent perature
in that
effect and its assumed
coefiScient of
heat
372
EVAPORATING
AND
JUICE
HEATING,
fall of temperature
in them
and
those
in the
first two
creased de-
the
area
of
the
tons cent
heating "vurface of
of cane, of the
factory of 1000
steam
equal
from of
to
per
to
a
be
taken
the
vapor
at
temperature
of the
cane
183.5^
F., the
of heat
juice is
is B.t.u. sides. that
that lOO"*
per
and
its temperature
F.y assumed
steam
coefficient
degree Fahrenheit
difference
between
Aspume'the
to lose 1000
pound and
the
in
rise in temperature
juice
1000X2000X0.06X1000
1000X2000X0.9 B.t.u.
^^ wo
^o
p *"
The steam
mean
difference
of
temperature
between
juice and
loo.o
c
"
/100+100+66.6
I
rt
=50.2"
F. the losses,
Allowing
10
per
cent
for radiation
and
other
heating surface
-
will be
.,
,,1000X2000X0.9X6G.6_^^o
^"^
1.1 X
250X24X50.2
^'
"*
The
must
originaljuice temperature
be
ten
or more
degrees below
Pan. A
vacuum
perature.
244.
Vacuum
"
pan
is
single effect,
evaporating from 12 to 15 per cent of the quantity of water, requiredto be evaporated by the multiple effect. Economy
of time To rather and than
economy
a
of steam
is
boil
drop
strike
quickly is desired.
required properly clarified sirup, good quickly there are and air and coils free of condensate steam sirup circulation, the heating steam as great difference in temperature between
and the massecuite
as
is
practicable. To
must not
drop
the
strike
surfaces
impede
free fall of
CONDENSER.
373
Boiler
steam,
Inside 4-inch
admitted
to
8 branches
or
nozzles into
entering
2
or
these
nozzles
divide
not
4 40
helical feet.
copper pans
tubes there
preferably
may
longer than
on
In sides
large
of
a
be
two
manifolds
site oppo-
diameter be
so
having similar
nozzles
and
tubes.
These
tubes and
No
tube
must
contain the
steam
unless
of the
it is covered
with
mass
massecuite. in is the
pan
In
operation the
in volume
is rather
diminishes
till it
the building grain. After that period dui*ing increases in density and of grain the mass amount to up when the pan is full. Owing to lost degrees maximum a of massecuite,highin temperature in boiling deep masses inch, is usually used. steam, 45 pounds per square pressiu^
ready
to form
steam.
When in the
it does
when
the
condenses,
sets up
unbalanced
pressure
excessive
vibration, unless the tube is restrained by collars fastened soft coils must to rigiduprights. The not rub against their
collars and
In 450
produce pin holes in the tube. 0.55 boiler horsepower designing the pan, about
of steam
must
or
pounds
be
allowed
per
ton
of
cane
per
day.
245.
Condenser.
or
"
By
pan
condensing the
the pressure
steam
steam
from below
vacuum
is reduced is
atmosphere.
As
the
accompanied
the
by
other
incondensible
gases, formed
pump may
either
dissolved
in the
inal origor
during
must
be
that
the
vacuum
be
maintained.
on
metric baroa
condenser
is
at
condenser
may
when
open
ground so that it discharge by gravity against the atmospheric pressure the bottom of its discharge pipe is submerged in an
tank the filled with modern
water.
placed
plantations. It is
the
In
enters
type
the vapor
at
pipe from
near
or
pan
a?
the
condenser
the side
the
and
374
EVAPORATING
AND
JUICE
HEATING.
the suction
the
pump
is attached
at
the
top,
water path of the gases is toward the top. The injection the top of the condenser enters and is broken into near up sprays
on
or
thin
sheets
to
through
air pump
which
the vapors
must
pass
their way
move
water
a
the
counter-current The
should
in
high.
To
height
the absolute feet,divide the difference between pressure and the minimum absolute of the atmosphere to pressure in pounds per be carried in the condenser inch, by square
the
weight of
1 square
column
of the
discharge water
To this add the
1 foot
and
inch
in cross-section.
to
the
of water
in feet necessary
produce
be
assumed
projectionsshould
proper to
the
bottom from
of the condenser
prevent the
level.
water
whirling
second,
and
so
risingabove
"
the normal
Example.
If 5 cubic
feet of cubic
water to
per
weighing
from
a a
be
discharged
condenser
carrying
at
a
the
atmosphere
pressure
pounds
per
square
inchithe minimum
follows:
-^^=30.5
ion
ft.;
V^=2gh;
Minimum
/.
^1
^^^ 1.56
=
ft.;
ft.
=30.5 height
+1.56
=32.06
Cast iron is porous and Pump. air be tight with will leak through it,although it may regard should be raised and the sirup. A vacuum or to steam 346. Vacuum
"
pans
should
be
heated
gently
painted with
pores.
paraffincor other paint which will Joints of all descriptions may leak air.
a
length
of time
vessel
will hold
vacuum
indicates its
VACUUM
PUMP.
375
two
air
may
be
or
more
times
the
amomit
be handled is to
unavoidably.
pump
The
other
in-
oondensible
oome
than that
vapor.
air and
vapor
vapor
off
mixture this
can
pumping
to
a
is
avoidable, un-
be
a
reduced
very not
small
amount
air is cooled
to
temperature
exceeding
than
10^
or
that 15*
just as it is
into contact
ing enter-
pump^
with
surfaces
water.
of the
incoming injection
same
The
parts
vapor
condenser
of
is the
nearly the
we
in all the
perature temsponding corre-
temperatures
and
different parts of
take find the tables
may
differ considerably. If
vapor
we
of the
pressure
from
the
the
actuaUy
shall find this pressure less than that The difference of these existingin the condenser.
due is the pressure to the incondensible gases. pressures the less the amount of steam in lower we cool the vapor The
any
given
mass
and
the
greater the
amount
of air
as
the
The constant. total pressure remains proportion of vapor of air present is in proportion to the pressures and they exert. Thus
as
This
is Dalton's that
gauge
law the
was
of mixed
gases.
a a
absolute
102
condenser
eter thermom50" C.
the
we
temix?rature
see
was
From this
the
that
mm.,
the
correspondingto
92 3
temperature
is 92.3
that
is, 'p"~r^'
'^^
^^^
=9.7 mm. At the top of the condenser pressure is 102"92.3 meet cooHng surfaces at 15" C. and acquire let this vapor By the table we see that the temperature of say 20" C. a
steam
pressure
is
pressure
"
is 102
remove
17.5
"" "
="
84 5 Each
as
stroke air
of the air
as
would
times
much
it would
have
removed
under
the
previous conditions.
The work of the air pumps
can
be
enormously reduced by
r
376
EVAPORATING
AND JUICE
HEATING.
more
injectionwater
temperature
with
than
necessary; vapors
(3),Reducing
to
a
the
of the
going
to
the
minimum.
no
clearance
volume. of
steam
are
Example.
to per
"
Suppose
per
1000 hour of
water
kilograms
and lose 600
sent
the
condenser
calorics is 15"
(roughly) C;
760
perature temmm.;
kilo.
Temperature
of
injection water
43"
discbarge
orifice to
C;
suction
barometer
mm.;
pressure at
in the condenser
air pump
is 102
temperature
is 20" C. As heated
pipe
from
of air in the
as
the
first effect
or vacuum
is used
pans
feed, we
air
to
injection
the
air be in
into
the
condenser in this
case
except
leakage.
amount
latter air
assumed
equal
by
the
injection water.
pressure 5 per cent
Assume
that
volume
at
pheric atmos-
and
at
{273"+15")=288"
of the water
per cent.
C,
that the
absolute, is
the
of the volume
pump
and Find
efficiency
of air
of
pump
the
air
is 80
per
volume
displacement
kilo
steam
minute:
"
One
water.
requires 600-t-(43
15)=21
kilos
injection
Each 760
mm.
kilo and
of
injection water
C,
liter absolute.
contains
At 84.5
0.05
mm.
liter and
air 293"
at
288" 0.46
C.
this becomes
by applying equations
PiVi^PiVi
^^
760X0.05^84.5
288 293 per
*"
Ti
Ti
volume
Displacement
of air pump
minute
is
(21X1000X0.46)2X100
60X80 The
gases
^__ =^^2
,.
^'^^'
effect of increased
leakage
passing
into
the condenser
of
PROPERTIES
OF
SATURATED
STEAM.
377
247.
TABLE
A,"
PROPERTIES VACUA
OF AND
SATURATED
PRESSURES.
STEAM
AT
DIFFERENT
EVAPORATING
AND
JUICE
HEATINQ.
BVAFORATINO
AND
JUICE
BEATING.
"'.lit
sals
sliSsSSSSIS!
S-BmSSRSSSSSSTiSSSsSE I
c4(pe4oSr"C4oSS9oR^^O^O^S^
SRSSm2S"SSSS2""8KS22
ssstsss"sasssss
SUMMARY
OF
STEAM
CON8UMPTION
TESTS,
381
PURCHASE
OF
CANE
ON
BASIS
OF
ITS
ANALYSIS.
250*
to the
sucrose
General
lactones content at
Conslderatioiis.
a
"
Cane
is
"flat" the
on
price,i.
e., its
quality, as
not
and
syston
of
purchase
to
as
undoubtedly increase
the grower. of his fidds The and
and
care
grower
be
forced
as
take
better
ddiver
soon
the
cane
would
possible after cutting. Prompt ddivoy result in increased ddivery weight and
a
sugar
prcducdon
with
decrease
in costs
to the marufacturer.
The be
not
oi be
a
will
operated without
of
or
upon
the
the the
to
juice, without
coefficient
pay
a
regard
either
the
sucrose
of
very
the
to
factory
offset the
low
This purity of the juice in the early part of the season. method has probably been used en account of the fairiygood idea of The in the
or car
density (Banm^)
real
hdd
by
cane a
fanners
in of
in devising difficulty
cane
system
Somali
sampling of the
are
itself.
samites from
cart
the analysis usually of very littlevalue in indicating and of the cane the juice for testing is eepeciallyso when The only method of sampling eaqxressedbyalaboratoiymilL that has given practicalresults is that ol the juice drawn from the This
in
of
cane.
daily routine
various
oi many
factories
'comparing
Given
a
from
the
fidds
and
railway particalar
value
of its sogiar
upon
migjht be based
the method
the
sucrose
of the is
an
cane,
diffieuhyof delcnnining
sdeeied
must
this be
ol^ieelion. Tlie
SUGAR
AS
BASIS
OF
CANE
PURCHASE.
383
better than
manufacturer
rough approximation in order to protect the and be fair to the farmer. Obviously, to be
method
sugar, must
the equitable,
be based in
upon
consideration
of
of the available
"
cient figuringthis number, the coeffiof purity of the juiceand the efficiency of the factory The method described in the following paramust enter. graph, is in fact though apparently complicated, quitesimple. Cane Purchase. of Basis Available Sugar as a S51. chemist and assistants are required for these tests. ^A special Reduction Factors.
"
and
^The
chemist
should
two
reduction
factory, as follows:
of the
(1) Factor
the crusher
for
to
juicefrom
that
mixed the
normal
(2) Factor
sucrose
similar
preceding
to that crusher-juice of the normal juice. The first factor has long been used and is regularly determined at intervals by the factory chemist (168). To det"*mine these factors, operate the millingplant for a short period without saturation-water; sample and separately analyze the juice from the crusher and the mixed juice from the entire plant. Calculate the ratio or factors, of the crusher-juice (1) Brix of the normal mixed juice-4-Brix
cent
of the
and
per
cent
in normal
per
cent
number
of the cart
or
car
of
cane
is noted
is
advised
to prepare
and is given a ticket bearing this number is to be samfor sampling. If cart cane pled,
to group
a
it is advisable The
or
number the
of loads under
cane on
one
test.
chemist
notes
the
of position
elevator,using markers
the crusher wash he
if need
a
be, and
then
reaches
allows
definite interval
for the
juiceto
continuously and
automatically or at The sample is sent to the laboratory the passage of the cane. with the ticket corresponding to it. Sample follows sample
in this way.
Analysis, On receipt of the samples by the laboratory, A the samples and tickets are arranged in regular order. numbered cylinder is filled to overflowing with the strained juice and the remainder of the sample b held in reserve
"
384
PURCHASE
OF
CANE.
The
should cylinders
be
groups,
of ten, for
standing ten
further
interval
The degree Brix and temperatures are to be noted. corrected Brix should observed be and Brix, temperature entered on a duplicate of the load ticket. These operations should be conducted allowing a definite systematically, very period for each. the The
sucrose
method,
include
a
by Home's dry lead should The 234. laboratory equipment page considerable number of 200 cc. (approximate)
test
should
be
made
39.
Each
of these
should
have
100
a cc.
it to
indicate
approximately the
should be provided point. A spoon having a conical bowl of 1 gram It should hold about for measuring the dry lead. measurement. lead, struck corresponding to those Arrange a group of these cylinders, used for the density determination, and filleach to the mark the with juice. Add of lead to the juice,cover a measure
** "
cylinder with the palm of the hand and mix its contents by vigorousshaking. Filter, polarizeand calculate the sucrose Enter this test on the ticket. by Schmitz's table,page 468. Available sponding Sugar. Multiply the degree Brix by the corre"
factor
and
the
per
cent
sucrose
by its
gives the degree Brix and the per cent sucrose of the normal in terms the coefficient of juice. Calculate calculated by the method purity. The available sugar is new on (;iven 305, and this in turn to a basis of the factory page normal by applying the efficiencyand juice extractionnumbers. The following example indicates the steps in the
"
calculation:
Example:
Factor
Factor
for for
0.978 0.965 18
.
"
Average
15
.
78.0 98
....
SUGAR
AI3
BASIS
OF
CANE
PURCHABB.
385
D^ree
Brix
of
calculated
mal nor-
juice
Per
cent
sucrose
=18.0
X0.978
=17.60
normal
juice
of normal
Coefficient
purity juice. by
:
lated calcu15.15-s-
.1760=86.08
Sucrose in
extracted
normal
the
mills 15.15
X
juice
.78
=11.82%
cane
Referring
we
to
the the
second
section
number number of of
of
the
table
on
page
515
find 86.1
yield
This
96**
sugar
corresponding
into
the
sucrose
to
multiplied
sugar
per cent
extracted
100
the
yield
cane
on
basis the
of tory fac-
factory
efficiency,
number 11.52X0.98 that be of
11.82X97.43 is 98
must
11.52.
Since
the
efficiency accordingly:
96"
sugar
we
reduce
the the
yield
figure
of
11.29,
from
percentage
cane.
yield
may
expected
this method
The actual
.
reliability sugar-house
method based
may
on
be 307.
to
judged
from
the
given
page
This of
manufacturer
arrange
scale
prices
be
upon to
actual
yield
of
sugar
that
the
cane
may
expected
give
in
his
factory.
ANALYSIS
OF
LIMESTONE,
SULPHUROUS
LIME,
ACID.
SULPHUR
AND
ANALYSIS
OF
LIMESTONE.
252. be
Preparation
a
of
the
Sample.
large number then mixed and sub-sampled and reduced to a uniform si^e, small to sample should be reduced by quartering. The iron mortar fine powder in an a on or a grindingvery or plate, plate. Particles of metallic iron, from the mortar chipped from
should the powder with a magnet. by stirring Sift the powder through an SQ-mesh oughly sieve,and mix it thoror otherwise. by sifting of Moisture. Determination 2SS. Dry 2 grams of the powdered stone to constant weight in a tared flat dish be
"
removed
or
The
should be heated to 110** C. watch-glass. The oven loss of weight divided by 2 and multiplied by 100 is
Clay, and Organic 1 grani of the Matter. limestone in a Treat powdered of hydrochloric acid, beaker, with a few cubic centimeters being cautious, in adding the acid, to prevent the projection
254.
"
Determination
of
Sand,
of
particlesof
with the
a
the
material
from
the the
glass. Cover
few
the
beaker Collect
watch-glass and
on a
heat
a liquid
minutes
residue hot
tared and
thoroughly with
further
treatment.
at
water,
the
Dry
The
the
filter and
residue
constant
weight
100
110" C.
is the
weight of the residue multiplied by of and sand, clay, organic matter. percentage
residue
in
a
Place
tared
incinerate. is the
weight
The
of this residue
percentage of sand
alumina.
silica and
difference between
388
ANALYSIS
OF
LIMESTONE,
with dilute
reserve
ETC.
graph.
as
Treat
the it
residue
on a
hydrochloric
the
to
acid
before, wash
and
filtrate (C).
Incinerate
residue
of
bright redness,
as
weigh,
in the soluble
percentage
total
as
silica the
described
preceding paragraph.
from
of
Subtract
percentage of
centage persilicates.
"
that
of
the
silica,to
and
the
obtain
the
silica present
sand
in insoluble
257.
Determination
of
and
to
a
Iron
from
Alumina.
bine Com-
filtrates A,
and
excess
B,
them
concentrate of pure
convenient
ammonia
to
the solution
be detected, only a slight odor of ammonia can small filter, a precipitate on filteringrapidly
is hot. If there
to
solution
iron
and
present, it is advisable
predpitate
dilute
as
reprecipitate it with directed above, unitingthe filtrates (D). Partly hydrochloric acid
and incinerate
no as
dry both
ashless them.
The
advised need
for be
silica. made
If for
used,
correction
residue
consists
of
the
mixed
oxides
of
iron
and
alumina
by
ICO
obtain
the
percentage.
necessary
If
to
It
is
usually
determine
the
iron
axid
alumina
required, however, proceed as of the with follows: Treat limestone 1 gram powdered concentrated hydrochloric acid, most conveniently in a with platinum dish. Evaporate to strict dryness, moisten hydrochloric acid, and
described' with the
for
separately.
again
dry
on
the
water-bath,
the
as
the
silica determination.
Treat
residue
dilute filter
heat, and
treat
filter;wash
filtrate with
and
to
the
ammonia,
alumina. it in
as
described
Wash
sulphuric ticid,and
Wash
in
the
solution
nearly to
being fiask,
tion by titraof
dryness.
cautious
the
use
residue
of
most
Erlenmeyer
the is
now
the
The
iron
a
conveniently determined
solution
of permanganate
with
standardized
sium. potas-
DETERMINATION
OF
CALCIUM.
389
Add the
small
quantity of
the the
pure
zinc-dust the
to
the
solution in
the ferrous tion. solu-
flask,to reduce
This solution
iron
from
ferric to
state, and
color is
titrate with
decinormal until
a
pennanganate
faint peimanent
is added
pink
produced. Multiply the burette reading by .008 to of the stone, ascertain the weight of ferric oxide in 1 gram the percentage of ferric and this weight by 100 to obtain
oxide
(FcjOj); subtract
of iron
this per
cent to
from obtain
the
combined
percentages
of alumina.
258.
and
alumina,
the
percentage
Determination
and alumina
To
the filtratefrom
the
to
to
iron
1 gram
(D), corresponding
of the
stone,
sufficient
hydrochloricacid
to
a
render
it slightly acid.
Concentrate it with
this solution
to
venient con-
volume, neutralize
and add
an excess
anunonia, heat
boiling,
tion. solu-
of for
boiling-hotoxalate
twelve
on
Set aside
of oxalate
hours, then
a
tate precipiwith
a
of calcium
water
filter in
ignite the
pure
residue oxide
strongly.
(CaO)
almost
calcium
accurately,it may be weighed as such, or, more into the sulphate (CaSO^) or carbonate converted (CaCOj), labor to convert and It requires less time and weighed. into the sulphate, using the following solution: Add volume of sulphuric acid to an equal volume of one
be water, and neutralize add three
parts
in
of
strong ammonia
100 and
with
2
to it two
parts of ammonia.
each
cc.
Dissolve
of ammonium
chloride solution
Filter
use
the
if necessar}'',
preserve
in
calcium
must
determinations.
in
Strictlychemically
reagents
Add
an
as
be used
of
excess
the
sulphate solution,prepared
dryness, ignite strongly,cool and weigh. The weight of the residue multiplied by .41158 gives the weight of calcium oxide (CaO), and by .73416 the weight of calcium carbonate of the stone, and these numbers plied multi(CaCOj), in 1 gram
to
of calcium
oxide
lime) (quick-
respectively.
390
ANALYSIS
OF
LIMESTONE,
ETC.
The
residue if
may
be
converted follows:
preferred,as
temperature
then
a
ammonium time
at
a
carbonate, moisten
between
a
water,
heat
it
some
and
80"C.,to
expel
the
ammonia,
until
obtained.
below
red
heat. of
Repeat
of
this
constant
weight
of
carbonate
The
.56
weight
the
carbonate
of the
of calcium oxide in
by
of the of
gives the
The
weight
100
calciiun
stone, multiplied by
oxide.
100
product
calcium
weight of calcium
of this of
by
259.
is the
percentage
substance.
"
Magnesium. slight
To
the
filtrate
to
Ef
from
determination,
cc,
after
excess
concentration of ammonium
approximately
add
hydrate,then add podium phosphate solution in excess, drop the magnesium to precipitate by drop, with vigorous stirring,
as a
phosphate.
to
After
fifteen minutes
add
decided
excess
of ammonia.
night, during several hours, preferably overCollect the precomplete precipitation. cipitate
in
1 water.
Gooch
it with
dilute
ammonia,
3
a
taining con-
part ammonia
to specificgravity,
parts
drop nitrate solution added acidulated to a drop of the filtrate, with nitric acid, produces at most only a faint opalescence. The phosphate; diy precipitateis anmionium-magnesium
The
washing
should
be continued
until
of silver
gentle heat, then increase the temperature to igniteit a few minutes in the expel the ammonia, and finally the residue into pyrophosflame of a blast-lamp to convert phate of magnesium. Cool the residue in a desiccator and weigh it. The weight of the magnesium pyrophosphate (MgaPjOy) multiplied by .36208 gives the corresponding The magnesium is present in weight of magnesium oxide.
it, first
at
a
limestone
as
carbonate.
.7574
of
the
phosphate pyrothe
by
In method Herzfeld limestones
and
product by
very
100
to ascertain
percentage of magnesium
which
carbonate
contain
magnesium,
modified
2 grams
the
proposed
*
by
Prinsen-Geerligsand
may
by
of
and
Forster
be
used.
Dilute
Zeit. RQbenzucker-Industrie,
1896.
DETERMINATION
OF
CARBONIC
ACID.
391-
the
acid in hydrochloric powdered stone with concentrated porcelain dish'. Evaporate the solution to dryness on
a a
a
hot-plate
naked with and
or
sand-bath,
then
heat
the
dry
matter
over
Treat
the residue
few
part
excess
of the acid.
calcium
carbonate,
a
precipitatethe
receive Add the
iron
and
alumina wash
excess
and
the
to
filter, using
flask to hot
water.
lime-water almost
fillthe
flask to
top
aside
of
the
neck
it
for the
natant super-
liquid through
decantation
any
as
before.
may
the
to
the
solution, as
and
remove
described it
in 25Sf
of ammonium,
ammoniumthe magnesium as precipitate by filtration; it into the pyrophosmagnesium phate phosphate, and convert as already described.
260.
Determination
necessary
to
of
Carbonic
the
Acid.
carbonic
"
It
is not
as
usually
may
determine the
acid,
to
it
be the
from
quantity required
when
combine
are
with
magnesia, except
sulphates
with
one
present.
The various is
one
gravimetric determination
forms of alkalimeters.
is made Knorr's
of
the
of the is
as
best
of these. A
The
method
of
the A G
follows:
more,
into
the The
more a
of
distilled water.
draw entire
a
is connected
with
filter-pumpto
during the
for
current
air
through
B
the
apparatus
the acid
bulb
contains
preferably
soda-lime,
the air.
concentrated
is filled with
to
fragments
prevent
the the
caustic
entrance
soda, potash,
of
or
carbonic
B
acid and
the
gas
bulb-tube
passes
through
the
392
ANALYSIS
OF
LIMESTOMB,
ETC.
denaer
D, where
most
of the moisture
is condensed,
thence
sulphuric acid,
dry
gas
every bulbs
trace
of
water;
a
bubblca
through
of
the tared
F, containing
absorbs
water
potash solution
acid, and
tion, solu-
j
|
1.27
carbonic the
the
residual passes
from
patash
through
the
guard-tube
F, which
abaorbs
Fra.
94.
moisture,
gas
and
flow B
ecapes
at
through
rate
and
the
filter-pump.
per of
the
of 4 to the
5 bubbles contents
to
second.
the
is empty, the
heat
flarii
car-
liquid slowly,
passed
to
expel
the
acid.
Air
should
be
through
the
the
aj^jaratus
for
few
minutes
acid.
after
boiling,
should
insure be
removal
over
of all tite
carbonic
outlet
Caps
while
placed
the
to
tubes
of F
making
acid
or
the
weighings,
When
F
absorption
and
of carbonic
moisture.
operation
Ijalanceincrease and
iscompleted, place
case,
and
guard-tubes
after divided
weigh
of
them. material
in
weight
by
weight
is the
the acid.
quotient
multiplied by
percentage
of carbonic
DETERMINATION
OF
CARBONIC
ACID.
393
similar
apparatus
cork
may
be
fitted up,
an
using
U
an
ordinary
as rec-
flask,with
commended In
or
connections
and
empty
acid
tube,
D.
by Gladding, instead
determination
of
of the condenser
the
carbonic
as
with The
Schroetter's
similar
apparatus, proceed
follows:
on
description
the
refers to
Fig.
95.
Fill the
tube with
the
to above left,
upper
bulb,
concentrated the
sulphuric
contents,
to
then
introduce
grams
of the
at
on
the
opening
the
the
weigh again.
admit
a
tube, hydrochloric-acid
little the stone, the
stop-cock and
decompositionof
bubbles
through
retains any watery otherwise pass o"f with the gas. that would Repeat vapor acid carbonic time time until to no this operationfrom more the
sulphuricacid, which
to
wiping
case
a
the few
that that
100
of of
to
weight i*^ acid set free. Divide this weight hy the carbonic used and the limestone multiplythe quotient by
weighing.
The
loss in
obtain
The
carbonic
limestone
calciiun;a small with magnesium. sionally Occain combination portion is sometimes the stone contains a vein of dolomite,a carbonate
is almost combined entirely with of calcium
In
and absence
magnesium.
of gypsum, of calcium
or
the
sulphate of calcium,
magnesium
the
two
if either acid be
=
the
are
percentages
The
and
carbonic
may
of
carbonates
calculated:
percentage of calcium
carbonate in the
oxide
(CaO) Xl.7857
the percentage
percentage of calcium
carbonic acid
(CaCOj);
carbonate
of
magnesium
(MgCOj)
tiplied mul-
by 1.91(5=the percentage of magnesium carbonate. contains 54.8 per cent A sample of limestone Example. the calcium oxide and 43.4 per cent carbonic acid; required,
"
percentages of calcium
and
magnesium
carbonates.
394
ANALYSIS
OF
LIMESTONE,
ETC.
Calculation. 54.8
97.96 X
"
1.7875=97.96,
54 J5
percent
calcium acid
carbonate.
in
-
the
calcium
bonate. car-
43.4
"43.16
"=
acid
in
the
magnesium
carbonate. in this
carbonate. 0.24 X
1.916
"
per
cent
magnesium
the
Many
this way, method
to
sugar-house chemists
in
calculate time.
caibonates
cases
order
to
economize
In many
information
purity of the stone, but it is not depend entirelyupon it. A serious objection to this process is the fact that there may in the determinations be slighterrors
the
of the
calcium
and It is the
carbonic
acid
which
a
would
lead to
false both
advisable, as
of
rule, to determine
Acid.
The cium, of cal-
acids.
261.
Determination
may
Sulphuric
the
"
limestone
contain
small from
more
quantities of sulphate
percentage
of of the
is calculated
5 grams
or
sulphuric
Digest
hydrochloricacid, using heat. and wash the residue thoroughly with it,
in the filtrate,
a
beaker, to
a
volume
of barium
heat it to
and boiling
a
add
solution
chloride, a few
move Re-
drops
at
lamp, after each addition of the chloride, to permit the barium sulphate to settle, and test the Continue the boiling supernatant liquid for sulphuric acid.
the
beaker
of the solution
and
the
additions
of the
precipitate forms; set aside over night. barium wash it with sulphate in a tared Gooch crucible, hot water, heat it to redness,cool and weigh it. The weight of barium sulphateX. 343 -^ weight of limestone used X 100 percentage of sulphuric anhydride (SOj); the weight of
=
barium
=
sulphateX
Notes
on
.5833
percentage of calcium
262.
weight of sulphate.
-=-
limestone
used X 100
of Limestone."
to
use a
It may
determinations
larger
to
than
1 gram.
If so, it is convenient
396
ANALYSIS
OF
LIMESTONE,
ETC.
(e) Heat
add
a
the
filtrate and
solution
washings
of
from
(d)
to
boiling,
also
concentrated
to
oxalate
of ammonium,
boiling. Allow the mixture to stand until clear, has been rightly conducted, requirestwo which, if the analysis
heated
or
three
minutes;
the
decant
the
clear
solution
into and
filter,
reprecant de-
dissolve
precipitate in
hydrochloric add
to
cipitatewith ammonium hydrate. Allow as before, and then wash the whole
the and filter and oxalates. wash with hot
water
settle and
precipitateinto
free of chlorides
until
Dry the filter and contents, ignite in a blasta crucible,at first cautiously, then over
the under residue
a
is converted
into and
calcium calculate
oxide the
cool
desiccator, weigh
carbonate
to terms
of calcium
methods.
a
check. the
percentage of calcium
by
(=cc. of
hydrochloricacid
the
required
calcium
carbonate),
of cubic centemeters quotient from the number of normal hydrochloric acid required for (a), and multiply the remainder by 4.2 to obtain the percentage of MgCOj. Sundstrom
states
that
this
method
is
very
rapid and
accurate sufficiently
ANALYSIS
OF
LIMB.
263.
"
Determination
sufficient water
to form
a a
of the
Calcium
10
Oxide
grams of
in Lime.
Add
(30
cc.
ca.) to
Add
an
lime, in
sucrose
mortar,
in
excess
the
form with
of
of 35-40"
Brix
a a
mately it inti-
the
lime, which
and the above
forms
to
soluble
100-cc.
saccharate.
a
Transfer
sugar
the
solution
of
residue
flask,using
solution
from
portions
100
cc;
a
the
and
mortar
last
to
mix
normal
filter.
of
of
the
filtrate
with
solution
hydrochloric acid
as an
(300), using
The burette
1 gram
phenolphthalein or
readingX.028
of the 264.
=
lacmoid
indicator. oxide
the
X
weight
100
=
of calcium
(CaO) in
lime, and
Determinatio^
Un-
DETERMINATION
OF
CALCIUM
OXIDE.
397
burned water,
heat
to
and
add
an
Slaked
excess
Lime.
of
"
Slake
gram
of lime
with
normal
expel carbonic
solution
excess
or
acid other
if present; suitable
few
drops of
tain ascer-
indicator,and
sodium
sulphuric acid used, by titration with hydrate (304). Calculation: (cc. of nonnal
of
"
soda the X. 028 solution) sulphuric acid" cc. of normal total weight of calcium, as calcium of the oxide,in 1 gram
lime, andX
oxide.
100=
the percentage
"
of total
calcium
as
calcium
"
This
number
percentage of calcium
slaked lime
as
oxide
centage per-
of unbumed
265.
and
calcium
oxide.
Determination Metliod.
one
"
of Gaicium
Both the above
Oxide, etc.
determinations
Degemay
ner-LiUnge
be made with
titration, using phenacetoline as suggested i"y Degener and appUed by Limge. Slake a Weighed portion of the lime with water, add a few drops of phenacetoline solution and titrate with normal the acid until the yellow color hydrochloric acid. Add This reading mul-^ changes to a red, and read the burette. Continue by .028 gives the weight of calcium oxide. tiplied of a red color the addition of the acid; the solution remains
until aU the calcium is saturated, then
to
dhanges
to
a
golden
times The
of
yellow.
for
It is advisable
make
of
few
composition.
and slaked
.028
calcium
are
calcium
oxide.
The
unbumed
limes
determined
206.
by difiference.
Analysis.
"
Complete
may
The
a
methods
described
for
limestones
be
applied for
further
if required.
ANALYSIS OP SULPHUR AND SULPHUROUS ACID.
267.
Estimation
of
the
Impurities.
a
"
Transfer
0.5
a
flask
one
provided with
an excess
time
of
saturated dissolves
bromine-water
2 to 3.25
as
and
shake
and,
at
required
275
to
for
cc.
1 of
part
of
sulphur, it is advisable
water to
from
400
the bromine
insure
398
ANALYSIS
OF
LIMESTONE,
ETC.
ozidation
to
of
the the
sulphur
excess
to
sulphuric
bromine,
and
acid. collect
A
expel
hot for
X
of
Wash
with
water;
dry
weigh.
residue.
collecting
percentage
be calculated filtrate
the of
The The
weight
percentage
that of
impurities.
directly
from with
sulphur
the
accuracy
phuric sul-
acid
for
in
the
(261), by
or,
sufficient the
practical
from
purposes, 100.
subtracting
percentage
of
impurities
Commercial
can
roll-sulphur
be
is
usually
very
pure. from
Its its
ity qualcolor
generally
freedom
satisfactorily
from of dust and
and
relative
268.
fragments.
in
Estimation
^The
"
Salptauric
method
Sulphurous by
to 50
a
Adds. Her/
cent
following
Pass the
recommended into
a
f eld
sucrose
sulphurous
for for
ten
to
40
twenty
acid acid. in
test
minutes.
cf barium
sulphuric
by
An the
of
cipitate pre-
chloride
of acid. barium If the
gas
hydrochloric sulphate
forms
insoluble
presence
a
of measured
phuric sul-
quantitative
be
a
is
the and
desired,
precipitated
be The washed
volume
must
of be
must
used
and filter
sulphate
with of hot the
collected
dried and
in
Gooch
to
water, barium
ignited
X0.343=' of
gas
redness.
weight
sulphate
in the volume
the
weight
of
sulphuric
anhydride
(SOa)
used.
Zeitschrift.
1911,
917;
Int.
Sugar
Journ.,
1912,
14,
113.
LUBRICATING
OILS.
Tests
may
Applied
be
or
to
Lubricating
Some
Oils.
"
^A
few
made
in the
expensive
specialapparatus.
not
assuring the
greatest accuracy,
for sugar-house purposes. The analysis generally answer linity acidityor alkausually includes the "cold test," viscosity, and purity tests. Pour a portion of the oil, Cold Test. to the depth 270.
"
of
one
approximately one
and into
a
and
half in
inches, into
diameter.
test-tube the
three-eighths inches
Plunge
stir with and thermometer a freezing mixture until the paraffine begins to separate, or until the oil ceases Remove the tube from the incliningthe tube. to flow, on tube mixture the and hold
it between
at
eye
and
the
light and
note
temperature
be three
agree
which
paraffinedisappears.
entire
test.
The
test
oil must
two
or
during
and with
one
Repeat the
two
record
the
mean
as
of the
readings
of
which the
another,
dark
the
temperature
certain
cold
test.
With
very of the
accuracy,
oils,and
with the
other
oils, the
be the
beginning
with
at
separation of
hence the oil
ceases
noted
temperature
a
which Test.
"
to
flow. be made
271.
Viscosity
The
viscosity
test may
with in
flow-viscosimeter.
Engler's viscosimeter
is shown
is arranged for accuinner or oil-chamber The rately Fig. 06. is surrounded measuring the oil. This chamber by closes the exit-tube. A plug at the center water-bath.
The
apparatus
is
so
arranged
the
same
that
the
conditions chamber
making
is filled to
mark
400
LUBHICATING
OIL8.
with
water
at
29' C.
or
other
standard the
temperature
of
ia maintained
The that
u
during
plug
is
experiment by
and
cc.
means
the
the
of
time
water
in
to
^
seconds flow
required
flask. A
into the
graduated
atop-watch
is used
in
'
timing
flow.
The
dried
ture
inner and
of
cham)"er
and
the
tube
are
next oil.
at
thoroughly
tempenstandard the
time
the
The
maintained
lifted and This of
temperature.
for the flow
plug
cc.
is
again
for
the
required
in seconds of in
water
time
200
cc.
divided ia the
by
required
of
specificvisoosity
volume
same
the the
oil.
ie usual,
of eeconds
an
testing
oils, to state
tor will
a
the viscosity as
cumber
reqtund
the
saoie
given
pass
through
orifice, which
at
the
standard
oil,
temperature,
In
in
given time
of
a
the
can
absence be made
viscosimeter,
a
moderately
The
accurate
teat
with
large pipette
pipette should
TESTS
FOR
ACIDITY
AND
ALKALINITY.
4di
required
rapestate
have
be heated
to the
temperature
oil
or
and
it should
be
standardized obtained
with
in
pure
a
other
great purity.
50 The
cc.
easily be by
the
of of
required
means
for the
a
flow
of
the
is rape-oil
of
to
as
stop-watch.
and Ac" before.
pipette is then
is noted Redwood of and
sample
be tested
its flow
under
conditions time
cordingto
of 50
at 60^
cc.
the
average
his visco^meter,
in viscosityof the oil under examination of the viscosity of rape-oil is calculated as follows: terms of seconds required for the flow of 50 Multiply the number and divide the product by 535 (seconds cc. of the oil by 100
at 60" F.); multiply required for the flow of 50 cc. of rape-oil this quotient by the specific tion, gravityof the oil under examina-
F.
experiment, and divide by .915 the specific at 60" F. gra\ityof rape-oil It is very difficult to graduate the orifice of a pipette to siderable give the desired flow. For houses of large size using conit is desirable to provide a viscqsiquantities of oil,
at
the
temperature
of
the
important in judging of the oil for the required purpose. the suitability for Tests 272. Acidity and Alkalinity." Shake a
meter.
The
test viscosity
is the
most
hot
distilled water
on
in
test-tube.
separate
acidity and
Oils
are
paper.
alkalinity.It usuallytreated
water
should with
test-
by washing with
should of the
273.
and
caustic
be
otherwise
the
bearings
dis*
Boil
portion of the
two to
oil with
tilled water,
after
allowing the
remain oil for
separate, examine
with animal
the latter,which In
should mineral
transparent.
or
testing
method:
vegetable fats
grams,
to
a
by the tion saponificaTransfer a weighed portion of the oil,e.g., 2 and heat it in a watersteampressure-bottle, or
cc.
and
oils,proceed
follows
bath is in
with
25
of alcoholic
potash solution.
grams of
This
solution
prepared by dissolving 40
one
good
caustic
potash
must
litre of 95
per
cent
alcohol.
The
solution
be
r
452
LUBRICATING OILS.
filtered
dahl The twine. flask
if not
perfectly
clear.
The
are
used
in
the
Kjel-
nitrogen
stopper
Continue from time of
pressure-bottles.
down with
bottle
must
strong
the
heating
time
to
about
mix
hour,
contents.
revolving
A
its
parallel
only.
the
experiment
Cool
contents
be
made the
room
in
blank,
with
reagent
titrate
the
temperature
half-normal
as
hydrochloric
indicator.
In
(300),
of
using
animal
phenolphthalein
and should
as
an.
the of
vegetable
be
fats
same.
and
two
titrations be
the
saponifiable
the
oil
present
tion, distillaextract
rate evapo-
indicated transfer
by
the
the
titration,
to
to
a
remove
alcohol
by
and
separatory
remove
fimnel,
mineral residue.
it
several the
times ether
the the
oil;
The determined
solution
i.e.,
weigh
or
saponiby
matter
animal
vegetable
oil,
is
difference.
saponification
above,
in
a
test
may
also
be without
conducted,
alcohol. the
pure
as
scribed dePour
closed
flask, but
100 of
one
cc.
of
solution in the
contents
containing
58 grams
grams
of
hydroxide
2 grams
hot hour
to
a
as
distilled
water,
of
the
oil;
of
before;
cool,
funnel
transfer
extract
flask
separatory
the oil.
the the
mineral
oil
ether;
of the
evaporate
mineral
ether,
Should bodies
weigh
residue
residue,
consisting
than
2
weigh
less
grams
saponifiable
present.
404
ANALYSIS
OP
PLtTEtaASBS.
For
of hot of
tiibe C:
water
5 parts of 100
pyrogsllic add
in 50
parts
parts
of
caustic-potasaum
filled with Kssolve and
solution
approximately
Fcrr tube D: chloride in
Briz. tube
is to
as
be
solution
35 grams
to
of
cuprous
prepared
a
follows:
of the
cupric chloride
solution
small
staimous
quantity
of water to
add
suffident
chloride
change
its
coloc
Fio.
87.
Cuprous
with
chloride, insoluble
Wash
in
water,
the
separatee
as
crystalline precipitate.
distilled
pour
precipitate
and the
to
several the
by
water
decantation,
close
after
washing
these
as a
predpitate.
precipitate
manipulations
BS
cuprous
chloride
should
the
be exposed
into and
a
little bottle
possible
200
cc,
the
air.
Wash
with
hydrochloric add
cc.
dilute few
the
solution
of copper
use
of
water.
Place the
as
jneoes
turnings
time
in D
in
bottle, required
have
a
the solution
of the in it.
to time
tube
D.
Each
wire
glass tubes
should
jMece
of copper
SAMPLING
OF
FLUE-GASES.
405
The
cuprous
followingmethod
chloride:
200
cc.
may 35
also be of
used
in
preparing the
in
a
Place
bottle, add
a
grams of concentrated
cupric chloride
foil.
hydrochloricadd
copper
and
quantity of copper
set
turnings
or
Stopper the
120
cc.
chloride
of
be
obtained
of the
tubes
should
in lieu of
poured on the surfaces of the liquids. The bulb is preferable, however. 276. Sampling of Flue-gases and their Analysis. A piece of half -inch iron pipe should be inserted into each flue, leading to the chimney, reaching about half-way to rubber-bulb of the flue. A double-acting the center pump,
"
with
suitable
valves, is used
a
in
drawing
from
as
a
the
ceiver. re-
flue and
discharging it into
The bulb
soft rubber
expelall
contain,
closed of from
be filled with
the
sample and
tube
a
pinch-cock.
Jbulbs so
that
It is convenient
have be
humbet drawn
duplicatesamples
as
may
flue.
follows
close
the cocks
BC
and
3-way
to
cock
burette
the
on
mark, then
tube table. and E.
3-way
with
pinch-cock
tube
the
on
a
rubber the
connecting
a
place F
branch
containing
little water
at
lightplug
the
of
in each the
U the
is connected
Open
on
pinch-cock and
tube mark B
on
then
cautiouslyopen
of the
cock
the
and the
let the
upper
caustic-potassium solution
tube, lowering F
Fill the with tubes
water
rise to still C
more
part
if the
pressure
same
is not
sufficient.
and
D^in
time
the
way,
With by altering the position of the bottle F. of each the absorption branch u tube filled with its solution each and the burette with water, the
apparatus
is
ready
for the
r
406
Connect
ANALYSIS OF FLUE-GASES.
tests.
the
U tube
on
E and the
through
or
side branch
3-way
cock
G,
previous sample from the connections. with the apparatus, and Open the cock to G to connect the the pinch-cock on the water-tube and let the gas displace
water
in the
burette.
Hold
so
of the water
sample-bulb and
Lift the bottle F
in the
will
caut'ouslyopen the cock on /?, and let the gas displacethe caustic potassiuni, and emptying the (J tube with gas by manipulating filling time lettirg the water bat at no above the the bottle, rse caustic potassium solution The the burette. ICO mark on As soon will absorb the carbonic acid. as absorption ceases,
hold the bottle with the surface of the water
of that in the burette
in it at the level
and
note
the burette
reading,which is
tlie percentage bf carbonic acid (CO2). Next repeat these with the residue of the gas using (J tube C. manipulations Note the total
the
first
percentage of oxygen (O). reading from last residue of gas as before,using Again proceed with the second burette reading subtracted The from U tube D. the third gives the percentage of carbonic oxide (CO). The of nitrogen final residue usuallyconsists almost entirely (N) and the percentage is obtained by subtracting the third The gases may contain very small burette reading from 100. of sulphuretted hydrogen and quantities sulphurous add; these introduce a slighterror in the determinations. Sulphuretted hydrogen is tested for with filter-paper lead acetate with moistened or subaoetate,which turns
black
in the presence
Sulphurous
by shaking
littleof
If this
the gas in a test-tube with iodized starch solution. acid is present the blue color is discharged. After from The and
each
residual burette
gas
should
be^expelled
water.
the apparatus
cocks
the
mixture
of vaselino
THE
QUALITY
TREATMENT
OF
THE OF
WATER-SUPPLY,
IMPURE
AND
WATER.
The
chemical
composition of the
water
water
supplied
may be
to
so
sion-battery diffu-
is of
importance.
heavily
matter and organic impurities as to charged"with mineral affect the qualityof the diffusion-juices. The essential seriously requirements for water used in the millingprocesf except for the generationof steam, are that it be cool and dean.
,
277,
Treatment
"
of
It
Waste
Waters*
to
from
economize
'
the
the
Sugar-house.
waste
is often them
necessary
to
waters
and
return
the of the
sugar-house. Such
vacuum
apparatus
be
cooled.
The
means
most of
a
practicalplan
water-toWer.
"of
accomplishing
a
this
cooling is by
of
a
Such
tower,
as
usually constructed
consbts timbers framework
in
Cuba
and
in
Europe,
usually covered
extend is
30
with
or
lows. wil-
structure
should
waste-water
feet
^ore
above
the
ground.
The
pumped
froi^ the
sugar-house to the top of the tower, and then flows or drips lows or down through th^ wilthrough openings in the framework
from This floor to
floor, and
the also
is
collected finally
of
in
pond.
treatment
lowers
temperature
the
and considerably,
of
water
the In
oi^anic
case
matter.
of very
impure
excess
and
acid waters
of lime
to
be
used
i^the
Is
an
in
slight excess
advantage.
378.
"
The
of lime
is
completely precipitated
the tery. Diffusion-batin the
water
by the carbonic
The
be
Water-supply
of
for
^The amount
contained
of .3
should
determined,
be submitted
if in
a
excess
part per
407
1000
it should
r
408
QUALITY
OF THE
WATER
SUPPLY.
analysisshows
the
excess
of
are
calcium,
not
water
should
rejected even
1000.
on
if the methods
solids
in
For
for the
tion examinaSo
far
works
quantitativeanalysis.
for
or
a
as
diffusion-battery,
or
calcium,
be
the chlorides
avoided, since
of the
to
in the concentration
accumulate
sufficiientextent
sugar.
materially
of calcium
of crystallization
the
Sulphate
depositson
and
the
tubes
of
to
on
the
move; heaters,and is difficult to rebe deposited in the evaporation, the tubes of the multiple effect
apparatus.
in the
of
lime
and
magnesia
are
are
posed decomthe
T^ellsof the
battery, and
depositedon
of
chips and
In
we
lime,
lassigenic me-
substitute
very
salt in
on deposited
solution; but
obtain
to
salt which
b not in
serious extent
improvement
of
of waters
proceed
The
as
follows: and
waters
add
are
milk formed
of lime
magnesia,
carbonates
normal
and
To
waters
sodium
bonate. car-
precipitated and
sodium
sulphate
in solution.
waters
containingbicarbonates
and caustic soda. mechanical
of lime
and
magnesia
milk
the
chlorides
sulphates of these
bases, add
removed
or
of lime and
Many
certain iron
as a
oiganic and
systems
of
impurities are
by
of
chloride
coagulaat.
may
Sodium filtration
be
magnesia
by
The salt
as permutite process. through zeolite is regenerated by treating it with a common the lime and sodium the replacing solution, magnesia.
in the
FERMENTATION.
379,
Fennentatioil.
"
Ferment.
"
Any
substance
capable
of
fermentation. pr()ducing
Vinous
or
alcoholic
in temperature
fermentation. ^Liquid disturbed; rise and increase in volume; carbonic acid escapes,
"
on
the
surface
of the
liquid.
to
15"
and
18" C. is favorable
this fermentation;
18" and
30" below
the
fermentation
ceases
prooeeds
rapidly; it
12" C.
is checked
15" C. and
entirely
are
below
Acetic
temperatures
turbid, and
tween be-
35" C. substance.
The
liquidbecomes
lime
to
is filled and
ropy
clears up
acid is formed.
check
this fermentation.
Putrid
follows the
acetic is
stage.
set
becomes
turbid
and
viscous; ammonia
becomes
are
free,and
Viscous and
fetid odor
is repulsive.
thick, slimy,
into taneously. sponcharacteristic.
ropy;
gununy
starchy
A
matters
and
sugar
transformed takes is
substances.
This
fermentation
place
mucilaginous appearance
acid and dilute with
a
Small Wash
quantities of carbonic
the tanks this ferment
"
eliminate Lactic
(5-per cent
exist in the very
acid).
place spontaneously,
viscous ment.. fer-
acrid, taste
by acidity; hence
"
by
Mannite,
becomes
gum
The
liquid
thick
409
SPECIAL
REAGENTS.
280.
Litmus
Solntion."
pure
This solution
azolitmin crude
or
maybe
coloring matter
not
from without
litmus.
should the
be
used
the test-paper, preparation of either the solution or since the other coloringmatters present impair the sensibility.
(a) Dissolve
alcohol
1 gram
of pure
20
cc.
azolitmin of 85
preserve
in 100
per cent
cc.
of dilute
containingabout
100
grams
alcohol, by
with
600
cc.
weight.
(6) Boil
residue. water-bath
commercial it aside
to
and
deposit
on
the the
and
evaporate it
and
100
to about
dilute
cc.
with
and
grams
add of
on
of
sulphuric acid
acid. Heat
containing
the mixture
the
pire
the water-
with and
up
addition
Reject the washings and dissolve out the purifiedcoloring-matterwith 100 cc. lukewarm few drops of ammonia 90 per cent alcohol to which a been Distill off the alcohol, after filtration, added. have the water-bath. the residue to dryness on and evaporate deep blue and
violet color. Dissolve neutralize the the dried residue in 600
cc.
of distilled water
and
solution
a
with
pure
sodium
hydrate.
stored in
The
neutral
stoppered be kept in a salt-mouth It should bottle. bottle, which and a loose plug should be only half filled with the solution, of cotton should be placed in the mouth of the bottle to keep
out
decomposes
dust and
admit
^
air.
A.
412
SPECIAL
BEAGENTS.
this
haying in
paper paper
the meantime
been
dry the
brown
and
exceedingly
a
sensitive
turns
reddish
paper
with
on
alkali and
a
The
neutral
just verges
sensitive extracted
brown
usually sufficiently
curcumin
may
for
all
factory
a
be
by the followingmethod: Evaporate the alcoholic solution,obtained as in the preceding with the residue method, to dryness and extract
to form purer
solution
ether. solution
and
remove
the
ether
from
the
Dissolve the by distillation and dry the residue. this residue in alcohol and precipitatethe curcumin from solution with acetate of lead. After washing this precipitate and alcohol, suspend it in water decompose it with hydrogen sulphide gas. Collect the precipitate on a filter and it with water wash and then dry it. Dissolve the curcumin with ether and remove this solvent from the precipitate by evaporation. The residue is very pure curcimiin. with Turmeric the control first method. control this
use or curcuma
paper
of sufficient sensitiveness
process
for
of the
defecation ordinsiry
paper
was
is made used
by the
in the
This
at
one
time
much
of the
on
It is not
satisfactory for
account
acid and
the carbonates
sulphitesare
Turmeric defecation
alkaline to turmeric.
paper process.
ordinary
brown
is turned
by lime and this color may easilybe seen by artificial light. turmeric alkalinity in the cold Cane-juice that has very slight neutral on heating, due to the combination usually becomes higher temperature. Solution." Phenolphthalein Dissolve 1 gram of phenolphthalein in 100 cc. of diluted alcohol and neutralize
288. it with acid
or
of the lime
with
alkali
as
may
be
necessary.
For
use
in the
defecation
cane-juice,especiallyin raw-sugar work, the solution prepared as above is too sensitive. For this purpose
of it should be
a
acidulated
litmus
until
it has
about
the
same
sensitiveness
good paper. 284. Phenolpbthalein or Dupont. This Paper." by soaking the very finest qualityof filter-or paper is made
as
CORALLIN
OR
ROSALIC
ACID
SOLUTION.
413
glazed Dupont
paper
in
an
alcoholic the
solution
of
phenolphthalein.
regulated by adding paper dilute sulphuric acid to the alcoholic solution and made the sensitiveness correspond to different proportions of lime or is much used in the other alkalinityof juices. This paper control of sulphitationprocesses.
2S5.
sensitiveness
of the
Corallin
or
Rosalie
Acid
Soltttioii.~Dige8t-
gether equal quantitiesof carbolic,sulphuric, and oxalic acid totime at 150*^ C; dilute the mixture for some with
water,
matter
saturate
the
free acid
to
with
calcium
extract
and
evaporate
the
mixture alcohol
dryness; nearly
coloringsolution
with
and
neutralize
corallin in 90 (Sutton). A solution of commercial per be used. cent alcohol,nearly neutralized, may or For determining the alkalinity acidityof molasses (137) the
alcohol-soluble
corallin used
as
stain in
microscopy
of
200 two.
i3
recojimended.
3S6"
Cochineal with
Solution.
50
cc.
"
^Extract
grams
ized pulvercc.
cochineal
of strong
alcohol
a
and
or
of
water, with
and
287.
occasional
agitation,for
Solution.
day
Filter
neutralize
the extract.
"
Plienacetolin
cc.
Dissolve and
grams
of the
the
resident in 1000
lodate of water
of strong alcohol
neutralize
solution.
S88* 100
cc.
Paper.
with
5
"
Dissolve
of
starch
in
of
heating and
cc.
add
of iodate
of water.
Soak
in filter-paper
paper
is used
in
in
blue
289.
iodide in 250
of water.
of potassium
cc.
of this
solution; add
larger portion a solution of mercuric formed chloride until the precipitate no longer redissolves. Add the 10 cc. of potassium iodide solution; then continue
to
the
the addition
of mercuric
chloride very
cautiouslyuntil only
Dissolve 150 grams of slight permanent precipitateforms. caustic potash in 150 cc. water, cool and add it gradually to
the above
solution,
to I liter.
414
SPECIAL
REAGENTS.
290.
Subaeetate
of
IjesLd.""oncenirated
half
of
an
Sdutian,"
of of
lead Add
acetate,
water
260
grams
to compensate
ti"Hi. This
Cool,
and settle,
may
decant be
solution
preapred without
heat, provided
Solution. of water.
hours, with frequent shaking. Proceed described as above, except use The solution should be diluted with cold, |
distilled water to 54.3^ Brix. recentlyboiled, Z9U of Bone-black for Decolorizing Preparation ^Powder bone-black Solutions* and digest it several hours with hot hydrochloric or nitric acid to dissolve the mineral
"
| {
1
matter. Avater
the
add
no
and
wash
the
bone-blaick blue
air
with paper
washings
it in
a
longer turn
in
an
litmus
red.
loO"
bone-black
bath,
is
at about
tightlystoppered jar.
"
202.
Hydrate
saturated little
of Alumina.
cream.'' of
^This
reagent
alum
in
also
quently fre-
called ''alumina To
ammonia
a
solution
conmion
water
add
by little until
to render
additional
paper.
alum
The
sulphatesmay
remain
in solution to
precipitate
the
excess
When of alumina
it contains
293.
until
method
was
purifying sugar,
on
a
in
following testingpolariscopes,
Congress of Applied
of the
reconunendation
appointed with
in
analysis used
solution and
various
saturated
of the
purest
sugar in
commercial absolute
sugar
able, obtainalcohol.
precipitatethe
with
the
ethel
laboratory centrifugal Redissolve the and reprecipitate and wash it with alcohol. as before, washing it in the centrifugalwith alcohol. sugar be dried between should obtained The so pieces of sugar blotting-paperand preserved in a stoppered jar. The moia* Spin
the
precipitated sugar
PREPARATION
OF
INVERT-SUGAR
SOLUTION.
415
ture
should
be detennined
and
for
proper
allowance
made
analysis
method for sugar of the following Wiley recommends 70 parts of high grade sugar beet or unknown : Dissolve origin the sugar from this solution in 30 parts of water, then precipitate of 90 per cent alcohol. at 60** C. with an equal volume and wash Decant the supernatant liquid,while still warm, H. W. the beet
sugar sugar
with
Finally
over
may wash
The
the
rafiinose,which
alcohel
solution.
alcohol
and
dry it
sulphuric
writer
of drying to that of the prefersWiley'smethod fibers of paper may International Congress, as, in the latter, The
adhere
294.
to the
product. Preparation
2.375 100
of
of
10
Invert-sugar
pure
cc. sucrose
Solution,*
in
water
"
Dissolve dilute
it to
and 1.188
or
hydrochloricacid, of
stand
over
specificgravity and
about
sucrose.
let the
at
mixture
room
night
water
the
temperature
the
to invert
the
inversion, dilute
it with
very
to
solution
with
nearly neutralize
and
dilute sodium
1000
cc.
hydrate solution,
water. 0.05
with
Twenty
gram of
cubic
solution
contain
invert-sugar.
295.
Feliling*s Solution."
is
as
The
formula
for
Fehling's
solution
follows:
grams
grams
of pure
crystalline copper
potassium
tartrate.
sulphate;
neutral
the
copper
sulphate in
160
cc.
distilled water;
cc.
potassictartrate
in 600
to 700
caustic-
solution,specificgravity 1.12, equivalent to approximately a 14-per cent solution,by volume; add the copper solution to the alkali, stirring thoroughly after each addition,
and dilute to
1000
cc.
to strong on Fehling solution decomposes readily exposure light. The author prefersViolette's solution for commercial method. work by a volumetric
Zeit. Angew.
Chem.,
1892, 333.
416
SPECIAL
REAGENTS.
296.
VIolette's
Solution."
This
solution
should
be
prepared in small quantities at a time, since it is liable to in the cold, on deposit oxide of copper, even long exposure this solution proceed as follows: to light. To prepare
34.64 grams grams
187,00
copper;
potash
chemically pure
the
copper
caustic soda.
sulphate, accurately weighed, in 140 and add it slowly to the solution of Rochelle water salt cc. and caustic soda, taking care to thoroughly stir the solution
after each addition. The copper Dilute the solution to be
one
liter.
for
sulphate
should
carefullyexamined
been impurities. Considerable quantities of iron have found of the most in copper sulphate from one reputable manufacturers. If the salt is impure it must be dissolved be finely and must recrystallized repeatedly. The crystals before weighing. filter-papers powdered and dried between If it is desirable to make up a large quantity of Fehling's all risk of depositionof the copper oxide or Violette's solution, in the cold may be avoided by making a separate solution of the
one
copjjer
sulphate. Dissolve
and
cc.
as
dilute it to
exactly one
the
liter.
of the solutions
omit
tion addi-
of water, Check
usual
with
Violette's solution.
the
10
ditions concc.
in gram
of
be reduced
by
0.05
invert-
297. solutions
Soxhlet's
are
Solution.
"
In
as
Soxhlet's follows:
method
two
employed, prepared
grams
cc.
(A) 34.639
and
of
copper
sulphate dissolved
and 100
in water
diluted to 500
grams in water
(B) 173
dissolved
tartrate
of soda with
and
516
mixed
caustic soda
per
tion soluthe
containing
volume be used.
29S. is
grams
to 500
caustic
cc.
soda
liter and
completed
Chemically
Dissolve
pure
salts should
Soldaini's
Solution."
4Q
grams
of
NORMAL
ACID
AND
ALKALI
SOLUTIONS.
417
of sodium
sulphate of
on a
copper
and mix
40 the
grams
of carbonate
the
separatelyin water;
filter and
to
a
precipitate
the
a
wash
it with
Transfer
cipitate pre-
reflux condenser;
glass tube
416 grams
will
long approximately
cc.
in all 1400
distilled water;
hours
no more or
water-bath
or
hot
plate several
When
of carbonic
add
ceases.
boil
2000
the
cc.
given off, filter the solution and minutes^ then cool and dilute it to
be approximately sure to into
be
treated
with
Soldaini's
reagent
29a.
to
should
be boiled in
from
they contain
Alkali
anunonia
freedom
this substance.
Normal
Sutton that
one
^
Acid
'^Normal
and
Solutions.
a
"
ing Accordso
solutions, as
the
rule,
are
pared pre-
of
the
active
reagent
weighed
contains
normal
sulphuric acid
Half-normal,
grams
grams
HjSO^
HCl
per
per
liter; normal
etc.
liter,
normal, and
one-tenth and
are
normal
frequentlyused,
solutions.
are
prepared
as
Normal,
half-normal
normal N
N
" "
solutions, etc.,
N
,
usually indicated*
are
N,
as
",
etc.
These
solutions
prepared and
10
described
in the
following sections.
Acid.
--*
Standard
HydroQjiloric
The
reagent
of
acid Acid
has
of
1.20, approximately.
per grams
cent
of this
40.78
100
acid,
to
of
it
contain
the
grams
to
normal
solution.
It is advisable
cc.
form
lai^ger
distilled the
1000
cc,
with
rather
than
to
attempt
to
closely approximate
alkali quantity. Titrate this solution with a noimal Solution (304)fmeasuring the acid from a burette into 10 cc. other suitable indi* or of the alkali solution, using cochineal
cator.
The
preliminarytitration should,
1
most
conveniently,
Volumetric
Analysis.
418
SPECIAL
REAGENTS.
show
9.6
the add
cc.
solution acid
to
be too
are
suppose 10
cc.
of the
solution
required
to
neutralize
cc.
of the
must
to
9.6X100=960
oc.
of the make
add
(Mie
=40 the
of water The
to
solution
be
exactly neutralize
checked add is
a
other.
solution
should
tent. con-
further This
by
determination
one
convenient alkali
in
preparing
its
very
accurate
standard
be
and with
add
ease
solutions, since
and
accuracy
strength may
a
ascertained The
hy
venient con-
chlorine
determination.
half-nonnal 17.725
acid grams
is
contain
of chlorine
liter.
1
cc.
normal
hydrochloricacid
.036458
.03545
gram
''
HCl a CaO
"
301.
Standard
normal
can
Oxalic
to
Acid."
prepare,
the
simplest
of the
solutions be
strictly pure
in
oxalic acid
the
it may
used
and
checking
solu-
preparation of
standard
alkali
acid
tions.
Repeatedly crystallizethe
from air at
water
purest
the
obtainable
oxalic in
add,
the show of
solution.
Dry
ordinary temperatures.
of
efflorescence.
and
grams
to
in distilled water
prepare
normal
solution,
normal
or,
dry preferably,
and It
use
the
powdered
grams
to
add
'
weight
solution. the be the
45.018 advisable
in pre-
paring
weaker
is
employ
mal nor-
solutions than
This should
acid.
as
the
normal
tion solu-
required, since
to
not
exposed
1 303.
cc.
direct
sunlight.
=
normal
oxalic acid
.06303
gram
HjC20^.2HjO.
Add
to
cc.
Standard
of
Sulphuric
dilute alkali.
to
Acid."
add
approximately
distilled Standardize water,
28
cc.
concentrated
sulphuric
cool
the
solution, and
with normal
1000
by
titration
420
SPECIAL
REAGENTS.
""
Phenolphthalein
ammonia.
305.
cannot
be
used
as
an
indicator
with
Decinormal
3.16
PermanKanate
of in
of
pure,
Potassium.
"
Dissolve of
cc.
grams
chemically
distilled
dry
and
permanganate
dilute titration
to 1000
potassium
This
(KMnOf)
is
water,
checked
cc.
conveniently
To
10
by
with oxalic
decinormal
acid dilute C0" add
of
decinonnal and
to
a
of
the
water
few
cc.
of
sulphuric
C,
and Discontinue
as
solution
approximately
little
add
permanganate
addition
of.
a
solution the
by
as
little.
soon
pennangana^e
the
solution
of 60*^
acquires
the and
faint
must
pink
be
must
or
rose
color.
at
The
temperature
solution
a
maintained
be
approximately
the
C,
little
time
allowed
for
reaction.
Permanganate
in time
a
of
potassium
bottle,
formation It rather is
solution and of
a
should
be
be
preserved
from
a
tightly
to in
stoppered
The
should
checked indicates
a
time.
the
to
precipitate
to
change
from solution
1
cc.
solution.
simpler
determine
to
factor the
time
time,
than
attempt
maintain
strictly decinormal.
decinormal
permanganate
of
1 J
"
.0316
00636
gram
"
KMnOi
Cu
potash
306.
".
Permanganate
"
Solution
^This solution
to
for
should gram
of
Beducing-susar
be of of such
Determinations.
that 4.9763
water 1
cc.
strength
Dissolve
is
equivalent
of
to
.01
copper.
permanganate
1000
cc.
potassium
shoidd
in be of
distilled
This
solution in
checked known
by
reducing-^ugar
determination
material
composition.
REFERENCE
TABLES
FOR
USE
IN
SUGAR
LABORATORIEa
REFERENCE
307. COMMERCIAL TABLE SHOWING THE
TABLES.
IMPURITIES PRESENT STRENGTH IN OF
REAGENTS;
ETC..
RECOMMENDED
ALSO.
IN
THE
SOLUTIONS,
ANALYSIS.
Name.
Symbol.
Impurities.
Stbxmoth
op
Solution,
btc.
HjSO*.
Pb,
HNO"
and Concentrated dilute. As, Fe, Ca, 1 part To dilute acid N,04. pour 9 into by measure parts
water.
Use and
dish.
flNO,.
H,S04,
HCl.
To
to
Concentrate
dilute
add
Hydrochli)ric
Acid
HCl.
CI, FejCU,
dilute.
to
HaS04,
As.
SOa,
Dilute
part
parts
water. when
4
by
Prepare adding
to
parts
1
(Aqua
regia.)
aQid.
acids.
Use
conceutritted
and part acid dilute.
Acetic
Acid.
H4C'j|Oj.
H,S04,
Cu/Pb,
Concentrated Dilute
water.
=
pui-e
to
cial glapart
acetic
Sulphurous
Acid.
HjSOi.
To add
charcoal,
concentrated wash the
in
flask,
gren-
Ha804.
gas
Boil,
erated
through
pass water. it
tightly -stoppered
1
HfCgO^
Dissolve
acid water.
part
in 9
of
parts
state
Snlphui'etted
Hydrogen.
Sodic
or
HoO. in
Use
water gas.
in
or
Wash soda
ter. wa-
the
Hydrate
Potassic
NaHO,
KHO.
stick
parts
Hydrate.
(Soda
and for
most
less
will
usually
purposes
in
Ammonic
drate. Hy-
NH4HO.
Sulphate,
matters.
ride, chlo-
ate, carbon-
tariy
Baric
place of potash.) water Stronger of monia am(.96 specific gravity) and i above strength.
Dissolve 1
20
Hydrate.
BaOsHj.
part pnrts
of
water
the
;
preserve bottle
in
422
RBAGENT3
AND
STRENGTH
OF
SOLUTIONS.
423
RE^QENTS.
Nams. Stmbol.
"
Conf
t ntied.
iMrURITIBS.
Strength
of
Solutioh,
KTC.
Calcic Hydi"te.
OaOgH,.
Sodic
nic
Aramo-
Na(NH4)HP04.
Slake lime in water, filter off the solution, and preserve out of coothe air. tact with the Dry and powder It may salt. be made as follows: Dissolve 7 parts
(NaaHP04)
ammonic
and 1 chloride
part
m
parts
boiling
Purify by
Sodic Biborate.
recrys-
NaaB40v. NaaC0|.
Chlorides,
powder.
Sodic Carbonate.
phosphates,
or
sulphates,
silicates.
water.
Aramonic
Sul*
(NH4)aS04.
(N 1X4)01.
Fe.
Dissolve
part
in
phate.
Amnionic
parts water.
Dissolve 1 Purify the commercial parts water.
part
in
Chloride.
salt
by the
and
recrystalllze.
Aramonic
Nitrate. Ammonic Oxalate. Ammonic Carbonate.
Saturated
solution.
Dissolve
1 part
in
20
parts
water.
Pb, Fe,
sulphates,
chlorides.
mo-
gravity
Ammonic
salt
in
lybdate.
decant ammonia, the clear solution slowlv into nitric acid, stroDg
strong
(NH4),8. (NH4)aSj
monia am-
then
Yellow Ammonic
phide. Sul-
Potassic
Potc"slc Iodide.
KaS04. phate.
SulKI.
part
in
in
10
part
60
424
KEAGENTS
AND
STRENGTH
OF
SOLUTIONS,
REAGENTS."
CoA^^ntied.
Name.
Symbol.
IMPUIUTIES.
Stbbnoth
of
Solution,
btc.
Potnssic
Sulphates.
Dissolve
part
in
10
Chroiiiate.
Potassic Bi-
parts
water.
chromate.
Ferri-
Dissolve
part
in
10
p^rts
water.
PotAssic
K"Fe,Cyja.
Dissolve parts
prepare
water.
part
cyanide.
Potassic
solution
in Better when
12
to
quired. re-
K4FeCy6.
Ferrocyaaide.
Baric Chloride.
parts water.
BaCl,.
Purify
the
part
in
10
and
crystallizing.
Baric
Nitrate.
Ba(NO,),. BaCOs.
Dissolve
part
to
in
15
parts
Baric Add
water. water
the
Carbonate.
tle. bot-
Calcic Chloride
CaClf. CaSO*.
Fe.
Dissolve water.
1 part in 5 parts
Calcic
of the much as Dissolve salt as possible in water (in the cold), filter, and the filtrate. preserve 1 Dissolve part in 10
parts
water. 1
Sulphate.
Ferric
part
in
10
water.
Chloride
parts
Cobaltous Nitrate.
part part
in in
10 10
'
Cupric Sulphate.
Fe, Zn. by
*'
work
purity
repeated
tions. crystalliza-
C.
the so-called Even ways alsalts p." cannot be depended upon. see Fehling solution 415. For ordinary I part in 10 dissolve
1
parts water.
HgCl,. HK,(NOa)a.
Dissolve
part
in
90
Chloride.
Mercurous Nitrate.
parts
water.
parts
1 Dissolve part in 20 water acidulated 1.2 part with nitric acid. into a bottle Filter taining conlittle metallic a
mercury.
ATOMIC
WEIGHTS"WEIGHTS
AND
MEASURES.
425
REAGENTS."
Conetnu"d.
308.
INTERNATIONAL
ATOMIC FOR
WEIGHTS 1905.
(PARTIAL
LIST)
iFrom
Journal
of the American
0-16
H
=
Chemical
No.l.)
H-1. 24 18 54.6 198.5 95.3 58.3
.
Aluminum.
..
Antimony..
Arsenic Barium Bismuth Boron Bromine
Al Sb
As Ba Bi B Br Cd
2t.l
120.2 75.0 137.4 208.5 11.0 79.96 112.4 40. 1 12.00 35.45 52.1 59.0 63 6 19 197.2 1.008 126.97 55.9
.
Cadmium Calcium
Carbon
Ca C
..
a Cr
Co
Cu F Au H I Fe
Copper
Fluorine Gold
Hydrogen...
Iodine
Iron Lead.
l. 26.9 119.3 74.4 136.4 206.9 10.9 79.36 111.6 39.7 11.91 35. 18 51.7 58.55 63 1 18.9 195.7 1.000 126.01 55.5
.
Mg
Mn
....
Hg
.Mo
Ni N O P Pt K Ra Se Si
Nitrogen Oxygen
Phosphorus.
Platinum
Potassium.
...
..
24 36 55.0 200.0 96.0 58.7 14.04 16.00 31.0 194.8 39.15 225 79.2 28.4
.
13.93
16.88 30.77 19".3 38.85 223.3 78.6 28.2 107. 11 22.88
Ag
Na Sr S Sn
107.93
23.05 87.6 32.06 119.0 238.5
Strontium
86.94
31.82 118.1 236.7 64.9
Sulphur.
Tin
Pb
206.9
205.35
Unmium Zinc
U Zn
65.4
309.
TABLES
OF
EQUIVALENTS
METRIC WEIGHTS
OF
THE
AND
UNITED
STATES
CUSTOMARY_AND
MEASURES.*
MlSCELLANSOUB 1 1 1 1
EQUIVALENTS.
"*
Avoirdupois
pound
"
453 39
-=
"
"=
5024277 grams. 37 inches (U. S. law 1 60935 kilometers. U. S. mile. 0. 62137 0. 4047 hectare.
,
of 1866).
"="
2. 471
acres.
ounce
"
29, 574
cubic
centimeters.
lbs.) lbs.)
3. 6967 cubic centimeters. " 1 1012 liters. 0. 35239 hectoliters. i"1016. 05 kilograms. = 907 18 kilograms. =2204. 62 avoirdupois pounds.
"^
From
"
Tables
of Standards.
426
TABLES
OF
EQUIVALENTS.
:?;
m " " p "y
Est
o
QQ
428
MENSXTRATION.
310.
MENSURATION.
Parallelogram:
area
Area of rhombus
of
=
any
them. angle included between of perpendicular let Area (diagonalX sum TrapeBium: it from Area of the two fall on -5- 2= opposite angles) into which it*may be divided. triangles half the two Area of the Trapezoid: parallel sum them. sides X the perpendicular distance between into two Divide the quadrilateral Any Quadrilateral: of the areas of these, or area trianglesand find the sum
Xsine
of
"
=half
uct prod==
angle half each side severally; the sum of the three sides minus and the three remainders together multiply this half sum 'and extract the square Area of an root of the product. equilateraltriangle one fourth the square of one of its
of two
=
sides X the
sine of the
included
sides X0.433013.
one
side of
other
the
two
sides
are
equal,
Area
Base
=2
area
-^
perpendicular
height.
Area
Two
base. height: Height 2 Xarea-^ sides and base given to find perpendicular height,
=
both
angles at base
of
are
acute:
:
Base
: sum
::
the
sides
difference the
of
divisions
of
made
by
added
drawing
to
or
perpendicufar. Half
from half the base
subtracted
give the divisions of it. of Area Polygon: irregular polygon; dividing the polygon into trianglesand
the
areas
draw
diagonals
sum
find the
of
of these. of
Area
regularpolygon: Area
distance
of
(length of
X number
side
to
center
MENSURA.TION.
429
-r-2"half
to center.
the
perimeter X perpendiculardistance
center
of side
Perpendicular to
of the
half
of
one
side X cotangent
angle subtended by half the side. method): (Laboratory Irreg^ular Figure figure
compare
on
Draw
cut
the
paper
of
uniform
thickness
and that
it out; sheet of
the
of
diameter
=*
3. 1415929
number 3.1416). This as (usually taken representedby the Greek letter pi, x. Circumference
=
is
usually
diameter
360
:
Xx.
Length of
::
an
arc:
number
:
of
degrees of the
arc
circumference
of the circle
length of the
Area of
a
arc.
=
circle
square
of the
of
diameterXO.7854.
Areas of circles
are
to each
other
as
the squares
of their
diameters.
Ellipse
Prism:
two
Area
product
of the
semi-axes
X3.1416
product
the
(perimeterof baseXaltitude)+areasof
of base X altitude. surface of
a
ends.
=
Volume
area
Pyramid:
Volume Area slant of
Convex
regular pjrramid^
perimeter of base
=
height.
Half
two
area
a
of base X of the
one a
third of altitude.
=
frustum
sum
height X
of of them
of
the bases
convex
surface) +
a
area
of the two
of
Volume of
areas
frustum
two
one
regular pyramids
a mean
sum
the
X
bases third
two
and of
proportional
between
the
=
altitude.
square root
(Mean^
of their
proportionalbetween
product). Rectangular
which sides Volume
two
numbers
Prismoid bases
and parallel,
=
by six planes,of are rectangles,having corresponding the four upright sides are trapezoids) :
areas
(a soUd
bounded
(sum
of the
times
the
430
of
MENSURATION.
area
parallelsection
equidistantfrom
=*
the
bases)
of
areas
Xone
circumference of convex Area surface Cylinder: base X altitude. Convex end surface + the two
"
total
area.
Volume Cone:
of
cylinder
=
area
Total
convex
area
circumference
area
height (=
Volume Frustum
+ surface)
cone a cone:
^
of
area
of base Xone
=
of
Area
-h area bases)
a cone
=
of the two
of frustum
of
(area of two
Xone
between proportional
them
third of the
(See Volume
a mean
of
frustum
of
pyramid relative
proportional.)
:
Parabola
Area Surface
base X
==
I altitude.
X circumference X 3. 1416
=
Sphere:
circle
=
diameter diameter
of
its
great
of
square
of
convex
surface
spheres are
a
=
to each
other
as
the squares
of
one
Volumes
other
as
the cubes of
cask in U. S.
gallons (39 X
-
square
oi
bung diameter +25 Xsqueu*e of head diameter + 26 product of the diameters) X length-:26,470. Molasses Tanks, Crystallizers: ^ee table 35%.
X the
EVAPORATION
OF
WATER.
431
WATER IN
311.
TABLE
SHOWING
THE
EVAPORATION
JUICE TO
OF
CONCENTRATING
SIRUP.
(Percentages by Weight.)
432
EVAPORATION
OF
WATER.
TABLE
SHOWING CONCENTRATING
THE
EVAPORATION JUICE
TO
OP
WATER
IN
SIRUP."Continued.
1
EVAPORATION
OP
V/ATER.
433
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XXX XXXXr^t'-t^h't^' h-ts.tN.|".tN.h.|"."ocO""CO
OJi-iCO"OcOOS'-iCOTt"COXOC"l'^COt^XOi-"COTji"XO"
"
"
3! 3! 52 52 ri 9 9
XXXXXXXb*
"^jl
d d
In! d ui
t^""HCO^cOXO"HCO"Ot^O"'HCOitiOt""XOSOdM^
"^COCONi-"00"05Xt^cO"0'^T**COC^i-idoso6o6b"d"0
XXXXXXh"t""t".b"l".t".t".t".t".b"t"t^O;OtO^;00
"0l"""f^C^^cpXOSi-iC0"0C0X0"'HC"C0'0C0h"X0"O
CO
:3;552l2!!:i90"xt*tN."o"0"^coc""Ni-"ddo6i^dd"o
X XXX
opxb*
t*t"
b-
iNii""i".t""b-r"-iN.i".cocococococo
CO"Ot""OJOCSCO"Ct^OiOCiCO"OCOXOSO"-iNCO^"OCO
CO
:SS2?2!5!::!9"oo^"diO"^cdci"Hdddodb""d"c^
XXXXXXt"l'-
l".t^t".t^t""|^t""|N.|^tN."OcDcOO"OCO
H
1-4
0"00"00"00"0""30"00"OOU50iCO"00"00"0
o-g
o"HC4co^uodt"
00
*d
.H
434
CONDENSER-WATER.
436
CONDENSER-WATER.
t^h-XOO
r-t
CO "^ to CO 00 O) O
C^ ^
tO to
Oi C4 ^
CO OS C*) CO 00
QO 00
"^"^"^^'lO
to to lO to to lO to CD CD CO
CD CO CO
t^ 00 t^ t" r"^
o"Or-tMco to ^iOtO*OtO
-^
to CO w
oa
*-"
CS '" CO 00
oo'^coa)c"itoooc"to t^tot^t^toaooooooa^
to tO to to *0 CO CO CO CO CD
o
o
Obc^co^io
t^oooi'HCi^^oooc^ tOtOtOCOCOCOCOCOt"t""
^t""aacitoxc9coo-^ t*t""t"aoooxo60"oo
^to
to to to
00
73
d o
o
CO lOtOtOCOCO COCOCDCOt"t""to""00 00
0000a"0)OO'-i"-iC"C4
aoo"Hcoio to CO CO CO CO
t^ooocotot^ococooa
ect*"-"to"-*coc^oit*co
cdof^t^h^tNiooododoo
o"OiOO"-4"-icsicieO"^
1
M
-
O
o
dcotot^Od C4
"-tcotoooococoo"coto
F*4
CO
"-i
i^.co
oo to
r^
o"
H
QQ o
cdcdcdcdco
torototoodooooodoio^
oor4i-ie"coco"^tocc"
totoa""-4eo o
bt
tooOtHcocoo"t".^co
i-itoeoOMtotooacoo*
"-""-(
cOcdcot^^to
tot"Jxada6o"c"oioo
csicoco^ to
cooooa
tOt-^COCOOO 00 CO
rH
'^ t^
"^ 00 W
CD w
to
'*|"^OJOOOOO^OOeo
cototobJto
ooododaio"oiod"-^"-"
C4cocQ"^iOtoa6oc""^
s
TfooOi-i^ "o 00
to to
"^ "
ei
to c^i 00 -^ O
"-" 1^ 1-1 CJ 1-4 i-l
"H
OJOOMO""**f-iOT*"Ti*eo
CO -^ "0 to
rl rH rH rH
to to 00 00
"
OS OS OS O
CO
i-H
X
i-H
r-) i-t
O ^
Ci "* N d
to 04
t-i
CO
OSf-i"^t*iH CO loOOQO"OS
-^WNtoCSOO^CSOOS
OS
rH
to
*-i
i-i
to to -^ CO 00
OSOSOO"H"-icicO"^^
^^^^^^rHi-l
"Oto'o6pCS""*to.-IocO
fH f-4 K-l
C9 CO CO
'"4"
^tot-^toos
CI
coooco"todOOsosi-" 0O"-i"-i0IC0^^t0to
1-1 1-( f-l 1-1 r-l
i-H
to 04 e" CO CO to to 00 p T-l d
OS
CO
OOXOSOftOS
1-1
iH
1-1
C4 '"4( to *^ CO 04 94 d CO CO -^
-^^
to
1-itOOdCOOO o CO osoaosoo
^1-1
COOStOOIOOOMCOCO
04 to
to
CO X
"H
f-4
CO
i-i"-i04co"^to"ot"^odocsi^t"^i-i"d'^toco
rH 1-4 1-4 rH *-4 1-1 rH rH tH
04
04 04 04 CO CO ^
lO to
0.0.2
Ho
h
tocotoxok o
th
04 CO ""}" to CO to
GO a"
Q4-ie^
^^^^s^ss^l^g
'3^
COWDENBBR-WATBR.
CON
DGNBER-W
ATBtt.
CONDBNBBR-WATBB.
439
64004000 OOQOCOO
C4
1^^
0" O
00 r"" K3 to t^
ob0"
OH
04 CO
Tfi
C4t"ocoa"t^cocDoocoo 00
Cli-iObC4CO
t^""^ r* t"^ 00
a"oidd"-HC4co^coa6
C0"DC"O
ach""oeo"oa"cot"e'"t""
^0
0""o"DO"cOf-"e9i-i
0^-""ao
d d d cc"r^t"r"r"aoo6
O.-4i-4C""C0^C000OC0 rHl-if^fHf^f^^Hf-^Pie4
Oeocoaa'^ooc4a0'4"o
""r"""tN.aoaoaba"0'H
1-tf^
x"ot^a"'"4ies'^eoi-iio "-ic"4eQ-4"coaoocot".c4
OH iM "-4 i-i ^ *H
"do
o^
04 es CO
^"o
"DO^00C000^OXt""
XO^"4tC^C4cOt""C4
i"oda6ooddd'-4"-iM'
i-tVi4i-"*^
co*cdodddt^c4
i-H 1-1 tH i-H
0-" C9 C"l CO ^ lO
^OOCOOO^oNOitvOOO
iQ CO iQ iO CO r^ o" ^
"
Qdo6da"d"Hi-ie"icod
i-lfiH"-4v-ti^rH
doddcotrctd^
rHT-4e4C4
*
"
94CO^*0
eoa)^"-4a)aooo"-4io^
iCkQ^XOcO
o"dd^oHc^codcooo
ocor^NoH-^
KdoHObooo'HO^r^r'
"oo""-"ao
do-ii-Hcicoddoodco
rH ^H *^ 1-4 rH i"N f^ "-i
r^eslr-i-^
C4C0^^
C4 CI
O05a6cvit"iooot^"i-i C4'C4
,_i ^
^o ^
CO tr CO o* gs) CO
d d d odd
^
..^
i-id
^u5
r^
itOOkOQ
iCOl
go
"2
""
*"'
S.2oSa,|i
(8
SOS'S:
.2
wo o
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:r.9"
9i
(X
/-"""
oJja
"'goo
3
_
"
^
0)
4J
g$ "B
""*
Oi-tc^co"^"o"h"goo"
COCQCOCOCOCOCOCQCOCO
O'-iCIC0^"0"t^000J
O'-iNCO'*
lOiOiOiOtO
440
314.
TABLE
REDUCTION
OF
SIRUP
TO
54.3"
OF THE
BRIX.
FOR OF SIRUP
THE
REDUCTION OF
A
WEIGHT BRIX OR
OR
VOLUME TO A
A
OF
SIRUP
GIVEN OR 30"
DEGREE
BAUMfi
64.3"" BRIX
BAUMfi.
Initial
Equivalent Sirup
of
Density.
Initial
Equivalent Sirup
of 64.3"
or
Density.
80O
Brix Baum6.
or
.""
"8
"
O.O.S
U V
ET
69.19 69.88 69.58 69.77 59.96 60.16 60.36 60.56 60.75 60.94 61.14 61.38 61.53
61.7-2
64.46
89.0
.1 .8 .8 .4
.6
64.61
64.83 65.01 66.19 65.88
65.74
65.93 66.11 66.80 66.48 66.67 66.85 67.03 67. 8*2 67.40 67.69 67 77 67.95
.6 .7 .8 .9
81.8 21.3 21.9 81.9 88.0 22.06 2S.1 82.2 82.8 22.3 223 82.4 22.4 82 5
82.5 82.6
7S.89
73.47 73.66 78.84 74.02 74.21 74.40 74.58 74.76 74.94 76.13 75.81 75.50 75.68 76.87 76.06 76.24 76.42 76.60 76.78 76.97 77.16 77.84 77.62 77.70 77.80 78.06 78.26 78.44 78.62 78.81 79.00
67.10 67.80 67.51 67.71 67.91 68.12 68.82 68.58 68.79 68.98 69.18 69.38 69.58 69 78 69.93 70.14 70.34 70.64 70.74 7k).94 71.15 71.85 71.66 71.75 71.96 72.16 78.87 72.58 78.79 73.00 73.21 73.41 73.61 73.81 74.01 74.82 74.43 74.64 74.86 75.06
40.0
.1
.2 .3
.4
61.92
62 12 62.31 62. .W
.6 .6
"
82.6
"
22.7
22.8 82.8 82.9
82.9 23 230 0
.8 .9 41.0 .1
.2
68.14
68.32 68.50 68.69 68.87 69.06 69.24 69.42 69.61 69.79 69.96 70.16 70..34 70.58 70.72 70.90 71.08 71.26 71.45 71.63
.3 .4 .6 .6 .7 .8 .9 42.0
.1 .2 .3 .4 .5 .6 .7
23.1 23.1
23.2
23.85 28.3 23.4 23.4 23.6 23.5 23.6 23.6 23..7 83. .7 23.8 28.8 23.9
.8
.9
REDUCTION
OF
SIRUP
TO
"4.3"
WEIGHT
BRIX.
441
VOLUME
TABLE
FOR
THE OF
REDUCTION
A
OF
THE
OR
SIRUP,
JETC"Continued,
442
TABLE
REDUCrriON
OF
SIRUP
TO
54.3"
WEIGHT
BRIX.
FOR
THE
OF
REDUCTION
"
OF
THE
OR
VOLUME
8IRUP,
ETC.-Co}""i"i4"d.
444
FORMULA
FOR
CONCENTRATION
AND
DILUTION
solution: (a) In percentages by weight of original B" degree Brix after concentration; "-= initial degree Brix; cent water evaporated in terms of the weight of the x^per
solution. original
X
^-XlOO.
(6) In percentage by volume of the origmalsolution: (?" specific gravityof the solution after concentration; gravity; specific ^^^initial B and h, as in formula (a): water cent evaporated in terms of the volume a;=per
the
x
=
of
solution. original
100-10(";^.
GB To
gb
(4)
6=
determine
the volume
F of
sugar
solution before
concentration.
specific gravityof the solution degree Brix, and s=the B =degree Brix, and iS" before concentration; ^specific gravity
after concentration
to
a
volume
^^
of 100.
lOOSB
y
"=a
"
'
Sb
316.
TABLE
SHOWINQ
COMPARISON SCALES.
OF
THERMOMETRIC
(Schubaitirs Handbuch
der
techn.
Chem.
THEKMOMETRIC
COMPARISON Kahren-
SCALES.
445
~Obn."n"ed.
OF
THERMOMETRIC Centi-
SCALES.
grade.
28.33 27.78 27.22 26.67 26.11 25.55 25 24.44 23.89 23.33 22 78
22 22
lieit.
22.67
22.22
143
141
140
139
188 187 136 185 134 133 132 131 180 129 138 127 126
125
21.67
21.11
J8.8"
17.78
17.22 16 67
IfU 123 122 121 120 119 118 117 116 115 114 113 113 111 110
109
16.11 15.55
15
3.56
3.11
2.67
2.22
100
99
98 97 96 95 94 93 92 91 90 89 88 87 86 85 84
1.78 IM 0.89
0.44 0.
0.55 0. -0.55
-1.11
67
446
317.
TABLE
THESMOMETRIC
SCALES.
SHOWING
COMPARISON SCALES.
OF
THERMOMETRIC
318.
FORMULiE
OF
FOR
THE
CONVERSION SCALE
OF
THE
DEGREES THOSE OF
ONE
THERMOMETRIC
INTO
ANOTHER.
if=-!C+32-ll?+32.
Additions 319. HEATED and
subtractions
l2-|(F-32)-tCr.
APPROXIMATE
UNTIL
IT
OF FOLLOWING
IRON
WHEN COLORS:
HAS
THE
MELTING-POINTS.
"
EXPANSION
OP
GLASS.
447
dIZO.
TABLE
SHOWING
THE
METALS.
MELTING-POINTS
Olf
THE
Metal.
Meltingpoints " C.
657
. .
Mbtal.
Meltinepointa ^ C.
827
Aluminium
Lead
,
Antimony
Arsenic
630
...
Magnesiuln. Mercury.
Nickel Potassium.
633
.
.
Bismuth Cobalt
SST'::::::
Iron, Iron, Steel
cast
Platinum.
.
1753
.
Silver Sodium.
. . .
wrought,
Tin Zinc
3"1.
TABLE
SHOWING VESSELS
BEING
THE BT
ALTERATION
OF
THE
AT
VOLUME
15" C.
OF
GLASS
HEAT,
AS
THE
VOLUME
UNITY.
TAKEN
''
(From
Bailey's
Chemist's
Pocket-
Book.")
332.
COEFFICIENTS
OF
EXPANSION GLASS.
(CUBICAL)
OF
ORDINART
EXPANBIOIV
PER
DBORBB
FROM"
448
DENSITY
OP
WATEB.
3J83.
DENSITY
(IN
TEMPERATURES
GRAMS
PER FROM
MILLILITER)
0" TO 102"
OF C."
WATER
Al
According
to
M. No. No.
Thiesen,
1, 19,
1904. U.
Wiss.
Abh.
der
Physikalisch-Technischen
Reichsanstalt,
'From Cireuiar
4,
S.
Bureau
of
Standards.
WEIGHT
OF
CUBIC
FOOT
AND
GALLON.
449
324.
^31
FOOT 1 GALLON CUBIC AND (U. S. A. of P. densities the based WATER' water on des Poids Travauz International et Mesures, (Bureau Chappuis Thiesen 1907) for 0" to 40" C. arid of M. XIII; et M^moires. der Physikalisoh-Technisohen Reichsanstalt. 4, No. 1 : (Wis. Abh. The weights in air are for dry air at the 1904) for 41" to 100" C. the water 40" C. and to at a (corrected) as same up temperature WEIGHT OF 1
cu.iN.)
OF
of and of 760 mm. weights barometric against brass pressure of the air is 40" C. the temperature Above 8.4 density at 0" C. based The 20" C. v"4umetric are assumed computations to be 1 cubic that 1 liter si. (X)0027 relation decimeters, ard the on cubic inches. " 61. 023378 cubic decimeter
"16"(60"F.)
28258.580
28253.57
tl6i[(62"F.)
1
62.2994 62.2884
3777.623
3776.953
8.32820 8.32670
Calculated
by the U. S. Bureau
of
1016.
450
WEIGHT
WEIGHT
OF
CUBIC
FOOT
AND
1 GALLON.
OF
CUBIC
FOOT
AND
GALLON."
Con"tntt"d.
i62
SZQ.
TABLES TRUE
TRUE
CAPACITIES
OF
FLABKS.
OF CAPACITIES IN
CORRECTIONS OF FLASKS
FOR FROM
DETERMINING
THE
THE WEIGHT
OF
WATER
AIR.i
(Following
Observed
cent;
ordinary conditions: approximating as relative =76 humidity =50 cm.; per of glass .'^0.000025 degree C.) per
of corrections give for eacfh nominal capacity and observed the amounts be added to to the apparent weight (in air contained by the flask to give the against brass weights) of the water Centimeters Cubic at 20" C. capacity in True Example: Apparent 22.3" =99.68; at adding correction weight of water 0.325=100.005, the actual capacity,
The
tables
temperature
From
Circular
No.
19, U.
S. Bureau
of Standards,
April 1, 1914.
CALIBRATION
OF
FLASKS.
'4K
327.
TABLE
FOR
THE
CALIBRATION CENTIMETERS.
from the No.
OF
FLASKS
TO
MOHR'S
CUBIC
(This
table
has
been
calculated
data
giren
in
U.
S.
Bureau
of Standards
Circular
Mohr's
of
water
cubic
as
centimeter with
or
unit
is the in
volume the
occupied by
air at 17.5** C. with the the
gram
weighed
to
brass
weights
table
Flasks normal
sity neces-
graduated weight
of
Mohr's
grams.
cubic
centimeter This
should
be
used
to
26.048 the
is designed
at
obviate
of "ftl""g
check
calibrations
17.5^
C.
(See page
169.)
327a.
TABLE
SHOWING
SOLUTIONS."
THE
BOILING-POINTS
OF
SUGAR
(Flourbno,
SucBoss Solutions.
Frbutzel.)
See
Table
330.
454
EXPANSION
AND
CONTRACTION.
"
BOILING-POINTS
329. ON
TABLE
SHOWING IN SUGAR
**
THE
CONTRACTION
OP THE ON
INVERT
SUGAR
WATER;
SOLUTIONS
ALSO,
Gallois
CONTRACTION INVERSION.
Manuel
Agenda"
and
Dnpont.)
Gkatitt.
Sugar.
Ome-Sogar
Solution.
Invert-Sugar
Solution.
0 5 10
0.00000
0.00137
1 0000 Loan
1 0000
0.00256
0.00861 0.00454
15
20
.99639 .9^46
.99462
0.00538
330.
TABLE
SHOWING
THE
"
BOILING-POINT
OF
SUGAR
SOLUTIONS.
(GsHiJkCH.)
SOLTTBILITY
OF
LIME
AND
SUGAR.
455
d31.
TABLE
SHOWING
SOLUTIONS
THE
SOLUBILITY OF SUGAR.
OF
LIME
IN
330.
TABLE
SHOWING
WATER."
THE
SOLUBILITY
OF
SUGAR
fN
(After
FXiOURENS.)
333.
TABLE
SHOWING WATER.
THE
SOLUBILITY
OF
SUGAR
IN
(Hbrzfeld.)
The
or
solubility is decreased
466
SOLUBILITY
OF
SUGAR
AND
STBONTIA.
334.
TABLE
SHOWING
AT
THE
SOLUBILITY
OF
SUGAR
IN
ALOOHOI
17.6'" C.
(Otto
(Zeit. f. Rabenzucker-Ind.,
Calculated.
335.
TABLE
SHOWING SUGAR
THE
SOLUBILITY
OF
STRONTIA
IN
SOLUTIONS.
(Sidersky.)
SOLUBILITY
OF
BARYTA,
ETC.
457
336.
TABLE
SHOWING SUGAR
THE
SOLUBIUTY SOLUTIONS.
^
OF
BARYTA
IN
(PsLLBT
and
SsNcnBR,
La
fabrication
du
sucre,
!" 186.)
337.
TABLE IN
SHOWING
THE IN THE
SOLUBILITY PRESENCE OF
OF
CERTAIN SUCROSE.
SALTS
WATKR
(Jacx"B8THAl,
Zeit.
Rilbenzuckerind
,
18,
des
640;
takjn p.
from
11
Sideraky^s
TraiU
d'analyae
Matih'ea
Suaiea,
PROPERTIES
OP
THE
CAHBOHyDRATES,
!5 IIP
i;^=
t
"
1-8 SI
lip
i-i
e
I
I
His
!i
I*
111 %l r-i'i
iiiiii.
hill
3|J.
mm
I :.S I;
II;
liii
OP
THE
CARBOHVDRATI
m
\i
1 II
I'i
i
;
":
iiiiiMiiiilnt
:
iu
i jiiiU'iiMi^
ili.
PROPEHTIES
OF
THE
CABBOHYDRATES.
llil
i
.
"Ill
Is ^i^i
SaB!""!S=a:=K|
ill
n
"
i Mi
^
.1 if if
uiii
ilia
ii|
I
lill I
llllj^
:,ii
111
mm
'.mn
i iiin
ill
\\:
iln
M
;
I
-
Iml Jliiiiil
-1
mk
lit
"ill
iifU 1
J if
hi:
11
I
I
I
I-
I !i:
k ll^^l Mil
i
iiiiilji
468
PROPERTIES
OF
l-HE
CARBOHYWIATES.
Sfl
5o
1
1^
"
^'^
BO a a
"at:
a 4"
il
S 3
'a
9D
II
ss
AS
S55Z5
fa
|2i
0B4
**^
SO-a
"E"
92"M i^
9"n
'^
S3
i
1
.
g
o
II -"3 8|
pa
I
s
fa
la
II
1=
I
8
a
IC O 9"
"
i
fa
g
O
a
O
(4
Pi4
93 of
5-5j-S
" m
tH
ii|i
m
^"3
!=."? ?_^ s
I
g
Is
ft
8
I
o
n
OQ
s
n
I
s
lis
I
SgT"
PROPERTIES
OF
THE
CARBOHYDRATES.
469
"3
S
a
go
d
"S
"
:
"
hi
o
^^ t .
"
s
n
o
"
0)
"
"^
"
s
" "* d
"
2 2
o "
m
go
"Sp
02
"^
O Ah
I
GQ
O*^
470
339.
FREEZING
MIXTURES
FREEZING
MIXTURES."
(Walker's T"MPERAT(TRK
Ltst.)
FAIXS"
Centif^rade.'
From
Fahrenheit.
From
to 40* -\+ 4*
R6auraur.
From
to
-f
to
-
4" .4
-f 3*.5
-12*.4
From
. .
+
to
-
4- 50*
to + 10*
From
to
+
-
8*
9* .3
From
to
-f 10* i5*.5
-
From
to
50* -f-
From
4-4*
+ 60*
3*
-{-8* to-12*.4
8* -15*.5-
Sodium Nitric
Nitrate
From
to
-f 10"
-
From
to-
From-f
to
Acid, diluted...
Nitrate.
..
19* .4
Ammonium Soilium
Water
Carbonate :
From
to
+
-
....
From
to
-\-50*
-
From
to
-f
8*
7* From
-17*3
Phosphate
Acid,
From
...
+
to
-
From
to-
-H 50*
12*
-j-8*
to
diluted..
.
-19*5
From
to
-|-10*
-
From to From
to
-f 50*
From
to
8*
16*.l
3*
-12*.9 8* -18*.6
From
to
-I-10*
-
-f 50*
-
From
to
28*.3
10*
Sodium Ammonium
Nitric
Sulphate
Nitrate. Acid, diluted....
. .
From
to
10*
From to-
4- 50*
40*
From
to
4- 8*
-
-40*
32*
Snow Sodium
or
pounded
Chloride
ice..
mon (comice.
.
to
20*.5
to -5*
to
16*.4
salt)
Snow Sodium
"
or
pounded
Chloride
(com.. .
mon
salt)
Chloride
or
to
24*.4
to-
12*
fo
19* .5
Ammonium
Sqow
Sodium
m"on
pounded
Chloride
ice. i
(com1
salt)
Chloride.. Nitrate ..^
to
27*.7
to
18*
to
22*.8
pounded
Chloride
ice. ]
.
(,com-
salt)
Nitrate.
..
to
81*.6
to
-25*
to
25*.8
Ammonium Snow
From
0*
to
-
-f
-
From
to
-
Sulphuric
Snow
Acid, dilu'd
From Acid From
0* to
-
+
to
-
From
to
-
Hydrochloric
Snow Nitric Snow Calciiun Snow Calcium Snow Potash
,.
0*
to
-
-f 32*
-
From
to
I
-
Acid, diluted.
30*
From
to
-
0* 40* 0*
to
-
From
to
+ 32*
-
From
to
40*
-82*
Chloride, crystallized
From 3 From
to
-
-f 32*
-
From
to
-
0*
50*
36*.4
0*
0*
32* -|-
From
to
-
-51*
W*.9
STRENGTH
OP
; ULPHURIC
ACID.
471
ACID
IS"
340.
TABLE OF
SHOWING
THE OF
STRENGTH
OF
SULPHURIC
AT
^OIL
GRADE."
VITRIOL) (Otto's
DIFFERENT
DENSITIES,
CENT!
Tablb.)
172
341.
DILUTION
OP
SULPHURIC
ACID.
ANTHONYS
TABLE
FOB
THE ACID.
DmUTION
OF
SULPHURIC
342.
TABLE BY
SHOWING
THE
STRENGTH
OF AND 15"*.
NITRIC
ACID
(HNO,)
SPECIFIC
GRAVITY.
HYDRATED
ANHYDRIDE.
Tempkraturb
(Fresenius. Zeitschrift
f. aoaljrt. Chemie.
5. 449.)
STRENGTH
OF
NITRIC
ACID,
ETC.
473
-Continued.
TABLE
SHOWING
THE
STRENGTH
OF
NITRIC
ACID.
Formula
NO,H
+ IHHaO.
t Formula:
NOsH
CaO
IN
+ 8HaO.
343.
TABLE LIMB
SHOWING
OF
THE VARIOUS
AMOUNT DENSITIES
OF AT
MILK
OF
15"" C.
474
344.
MILK
OF
LIME.
"
HYDROCHLORIC
ACID.
TABLE UME
SHOWING OF VARIOUS
THE
AMOUNT
OF
CaO
IN
MILK
OF
DENSITIES.-CMatbgczbk.)
345.
TABLE
SHOWING ACID
THE
STRENGTH
OF
HYDROCHLORIC
(Muriatic
Lehrb.
Acid) SOLUTIONS.
16'* C. 3 Aufl.
Tempkrature, (Graham-Otto*s
d. Chem.
IL
Bd^
1. Abth.
3S-3.)
476
SODIUM
AND
POTASSIUM
HYDRATES.
a48.
TABLE
SHOWING SOLUTIONS
THE OF
QUANTITY
VARIOUS
OF
SODIUM
OXIDE
IN
DENSITIES.
349.
TABLE IN
SHOWING SOLUTIONS
THE OF
QUANTITY
VARIOUS
OP
POTASSIC
OXIDE!
DENSITIES.
SPECIFIC
GRAVITY
OF
CANB
SUGAR
SOLUTIONS.
477
0"iOON"0
it".eo
{A
H
oooo ooooo OOOOO OOOOO
Si
QO oooo OOOOO
S
"oo
i-HCONOO
s
OOOOO
OOOOO
5^
o
"^
iHOOrH^ CQkOQt^QO
o
H
08
o-"i"oi6c"9co
oo oooo
*-iSO'^0"
OOOOO
OOOOO
"^
08
O
QQ
f^
O
""*
t^or"oo
"Ht^OC"C" lOO"H(
C^OOiQOO
ON"peo^
(5
CD
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O o
QQ
I-H
i^ooioboo
ooo
opcoaat
OOOOO
:3; )00
8"ot"t" oooo
.9
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OQ
Q 52;iz;
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o
"
o
o
QQ
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OCQQQCl
oooo OOOOO OOOOO
OO
"c
o
-""
'S3 H O.
O
CO
9 o"eot"*Hko too
r^oeco ooo"-iw
iH"oeo"-"o
gOO'-"-" oooo
OOOOO
OOOO
ooooo
o
Xi
o
ot^Oi-ieo
O^QOiH
C4^
-
WC40
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ei
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100"0"Q
b-MO"H^
os"Heo"Ob" aeot-rHio CO "^^"0*5
we""oc5i-H -)"Sot("
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iz; O
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H
Npo(N^00N"O'^
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t""ooo
cooco"ooo
iooorjieo
tOOQQOOO
"Ot-COOCO
lOQOOiOO
a"eoQOC4"o OOOOO
00C^"O"*
iicKNeoeo
OOOOO
OOOOO
O
QQ
^0"0^i-i
lOiooo^N
OONO.O"^
OCOb*C"ICO OOOOO
gS8S5
i-HOiNNeo
OOOOO
OOOOO
O^e^co"^ o
CO
"OOi^"o"
"^M"^
"C"tr222
478
SPECIFIC
GRAVITY
OP
SUGAR
SOLUTIONS.
.H^Nt*t^
c"e^55"*Q
Ai-iO"OaO NrHttoob-
O'l'-^i-iio
"^COOCOCO b".r^t""QOOs
*-icO'^tOQ
r^eoot^wS
b^CltoiHO O'-'"-"0*N
i-^COQiOQ
COCC^^ift
kQQtCOiO
iO""b".t^
OOC0Q0t" WO'Hioeo
'3'oji^ooco
Mx^^e10
QQiOC^-^O r^-HOoH^
dCOOC^CO
tboiOQ"o
GO
^9COaOC4
QCQOOi^o
0'-"'-"c"e"
"^QQCOt*
t".S5SQt"
Q"oo""'-"
"oo"^c""Q
OOMOi-HiO K"^"HQO"o
Moeo-^ci
C5^"t^0" o"0s5o"
cOi-tooQt*
^2eOt*C^
"S5"iebO
Oi-ttOQkO
0'-"'-t""
cocoeo^-^
^o"^"^
iftio""h-.
QDr-it^l"X
c"iOO'"4*"-)
^COiOO"0" dvooeot^
COPOtO^OO
O}C0C4b""
^cotO( ciMc^u
.
Or^S^Hh.
*9"9Q0Q9^
"eoeO'^""j*
TH,-lf-.rHrH
e09"ocoQ
^,-lr-l^r-l
""Nt^i-i
"PO"OQi5
o^'-ic^c^
op^ioco^)
S-^OJ-^Oi
"*0"'^0"'*
io"o""ot^
rH rH rH r^ f-l
SOio O^
S
o
CQ
C"b."Ot""eO
-^QO-^iO
t"0094a"O eo'-tooooo
04000000)
(00""OtOQ
lOCO^QQO
b.t".t"-"oo
co-^^op"
u50iOC"'^
o"-i,-ii-ic"
O'^OCCOQ oicoeo^^
COXCOQQCO
tmooot^
o
o
Qcot^ioao
OQO^ioeo
COCOiOCOO
CbScoor-i
rH
^O"0C9
88S82
00
Oi-H
rlr-tC*
tss$^
CO 00 CO
CO
a "
oii"coc4'44
ooooaeoco
t"oo)"oo
aftiotooo-^
c4t^c4t"co
co""^c"u5
a)"OMoa"o
qcoc^cda
oco'^QOco r^t*t"i"oo loiotocot^
r-l fH "-( rH r-l
r-itH^fHW '^C'lQoaoo
c^coco^-^
r-lfHi-l,-"^
CO
M""r-iioo
^"^ooco
Sxatoo 000"H
Wi
oo*-iifhc^
^coooNb-
Mt^oi"N.e5
T-lrHTH,-",H
o
K
C4Q0O
00 CO CO
COO)
OiiCkOOiOQ
C0C0"OIN o"t^iOTj"co
CDC0^X"O
e"" 0404 04 CO
oocowcoop
)iO(
^Acoooeo
OOiHi-iC4 MCOCO'*^
e"ir^e4t^c5
SSS8!
COiHi-H^OQ QOiOt^04
"^00
CO 00^
^cooooo
oc004a"r^
tH^OiHCO 009^00
'"*'o"ooia
OOOOtOOb t^cocot^^
^
b-04t""-;"
04C0C0^
^"^OOi^
2r2$?3t:
2'1!23S
QU^a"-^0O
OOOOO
l"-"O0QO"i-H
"ot^o4i-ico
"Oi-tQ0"O04 COO0O4b"O4 O0'-t"-i04
1-f tH
"-H T-( i-(
-^COCCCOiO Q0"*"iO"*
"O00"O"Q
04C40404eO
b-cocoS^
ioio"ot"
Ot^iQ^n
cOtH"DiHO dcoco-^"^
r-l iH f-i 1-^ fH
*-r"Di-i(piH
rHi-"i-HfHTH
29S9SSS
"SSSSSI
e^to)040404
"SSSfcSSa
O'-"04c0'*
e"o4oic"i04
pfjcocococo
^cccoeoco
io""t^"a
"QQ"
IJ
$7^""
:3$!;$s sd^aSs
480
SPECIFIC
GBAVlTr
OF
SUGAR
SOLUTIONS.
%
00
SSweoeo
CO CO CO CO CO
CO CO CO CO CO
cococo^
CO '^00 a*
CO
GO t^ to coco
S"r"c"i^co
kooociicoo
gtt"Oi-iCO Sco^hm
COOb^COO) CO CO CO^ ^
NOP'*
OOr;
N CO CO CO
oIncoco-^
CO CO CO CO cO CO CO CO CO CO
I
i
O
o
o
COt"Q'-l^
aosxoo air5^t".eo
w
OftiOQCOO
""'tgo"o"o or*.co"
j23^
CO CO COCO"
^
nStococo
i-"NCOC0 CO CO CO CO CO
-
CO CO coco
f-4C4eocoo"
t"-oococ^^ 73 i-li-t"CCO^
^coe^c^co
a""o"-*t^co OOOftOO'^ 0555 CO CO CO
co'9""5oo"~
r-ie"coco* CO CO CO coco coco CO CO CO
P O
s
O
o
'
"-^C^COCO'^ eiNcococo
CO CO CO CO cO
QOXaQQ cococo^
(3 "
cot^vo)55c
t"OS"H,-"QP
10*0000 a" x^o"c"" OONCOCO^ CO CO CO CO CO
oscot^r*-^
QCOWO"^
coOb^f
CO CO CO
CO
CO CO CO
gN-COOt^ 00 Od
CO CO CO CO CO
op eacoNoa
CO "0 00
^"^oocor""
kO"ON"06"H tN.coaioe^ i-"e*Nco^ CO CO CO coco
ei
t^coo""C'-"
cSwN"co
^"0"0
coco
"*cocor"kO
^^00 ooS6
coop
ficsi00'*O
0ao"-t NNWCOCO
"-4t^C0b"G0
b-COOOO i-iai'~icoio
"-iPn5ico^
CO CO CO CO CO
CD^"-Hb"C^ to lO 06 CO
^io^c^oo
^COXOiCO
""iCOCOkOiH
op
C0MiOC"SI "-ic"c5co^
CO CO CO CO CO
i"-"OKeoco
f^^r*i-t"o COO) r^ COO) ^"0"OWb" coco CO coco
b-^tOQO
oa^oioo QOio^ooiO
"ic5gp^o
opo"c"o"-i
NC^ 04 CO CO
NOp'^Q
"
^cocococo
""SgfeSSS
(0coco"co
Or'S^S?:?'
|^t"t"t"t"
"ocot^ooa
|%t"^iN"t"
^CQB
SPECIFIC
CBAVITT
OF
SUGAR
SOLUTIONS.
481
OQwoo
"^^w"go^^1 ^1 ^fl ^f ^(
^T
^J4 ^J( ^1 ^4
^^F
t".^u506t"-
iHpOQOQO
COC090CO
^^p ^^p ^^n ^^^ ^^^
gh-CQ"l^
^ ^ ^ ^ ^
I
o
OAOCOCO
t^ CONOCO
-^^8
06 to coot* ^ ^
^^1
^^w
f*"^c5f
08
Qoa"a"Q"-H
I
Jz; O
^^
T|tOQ"Oa"QO
^"-" woo"
ooe4QiHc5
iiOCO"Ot" I^ ^" ^
I
O
QQ
"Ol-4 00"O"^
^%
op AOftQ"-i
^" lOiCi
^06"-i"-i^
i-^Ot-OOi
"-loswoor*
" o
O C4
coor*"3
c""03"cec"
OQ'^Ot^Oft eo"o"^Qeo
p
GQ
^^ ^( ^Jl ^^ ^^
^f ^* ^C ^^ ^f
O
d
Q0C^"OtO eo9oo^
c4coQor"Oft ^00 0) CO
00
ecot-wo
'^ Ti* ^ ^ ^
^^w ^^p ^^P ^^P ^^P
Oft^COO 0QX0)Ot-4
t^^e5a5co
^cieoco^
I
ll"^"O00
o EE4
cooitoco
T-ll-tMCO ^ ^ ^ ^
t^lOlgOiH
lOQOC^OQ
t".^^^CO tOCOQIi'*
co^^ioh. CO
V
"-Hobu)C90)
"-tco"oab
-^lOWCDt* ^ ^ ^ ^
OOWOftQQ
^
"^Ci|coco^
OQ
ocg^coofc x-^^ooto
rHOiiotO"^ t""~ioe4("
b*r^"-"OT"" t""or"r"o
^ootoo'^i t""^f--iaocb
"-"cccoqO'-i
c49Sioc40ft
.-ii-^c^coco
^^H ^^ff ^^p ^^p ^^p
eoQt"^c"
QOftwr^v
3
"^a"(Pco
iiOOtON. I Tj( ^ '9*^
.1.
"or"i^xQ
Qr"^'-"S ^ooojQO
(Ocoor""o
y-*e^nw^
"d"Nr^Oft
QON-^N"
ONCOOOOi
i-it^l^Qb"
l^COOOOiO
OOCC-^COQp
loc^otoci ^"o"o"ot".
C0C^"-"Q05
n"Tji^^Ti"
iO"0"-i"-iC" "0"00"""0
'HQOic^oo
5r".^f-ioo
Tt("9*^"5u5
'*"iQOi-i^
iooSSk^
i-"mwco"""'
o O 00
i-i
'-"'^^e5?S
^"^"^^^
ioio"/5u5u5
"o u5
14 I
QQ
482
351. AND
COMPARISON
OF
SUGAR
SOLUTIONS.
TABLE
SHOWING AND
A OF
COMPARISON
THE SPECIFIC
OF
THE
DEGREES OF
BRIX SUGAR
BAUM^,
AT
GRAVITY
SOLUTIONS
17^" C"
(Stammbb.)*
I
0.0
.1 0.0 0 1
.2 .3
.4
0.1
0 2
1.7 1.8 8 9
9 0 20 1
0.8
0.3 0.3
.6 .6
.7
.8 .9 1.0
.1 .2
0.4 0.45
0.5
2
2
1.01178 1.01213 1.01252 1.01292 1.01332 1.01371 1.01411 1.01451 1.01491 1.01581 1.01570 1.01610 1.01650 1.01690 1 01780 1.01770 1.01810 1.01850 1.01890 1.01930 1.01970 1.02010 1.02051 1.02091 1 02131 1.02171
1.02211 1.02252
1.02378 1.02413 1.00454 1 .02494 1.02535 1.02575 1.02616 1.02657 1.02694 1.02738 1.02778 1.02819 1.02860 1.02901 1.02942 1.02983 1.O8024 1.00064 1.03105 1.03146 1.03187 08228 03276 08311 03352
03893
.3 .4 .5
.6
.7 .8 .9 2.0 .1 .2 .3
.4
0.6 0.6 0.7 0.7 0.8 0.85 09 1.0 1.0 1.1 1.1
1 2 1.2
2.3
2.3 2.4 2.4
2.5
2.55 2 6
2.7
2.7
2.8 8 9 95 0 1
1
1.8 1.4
1.4 1.5 1.5
.5 .6
.7
8.2
8.2
.8 .9
1.6
1.6
3.3 3.35
1.02292 1.02338
CORRECTION
FOR
TEMPERATURE,
BRIX
SPINDLE,"
(Qkrlaoh.)
The
degrees
Baum6
of
this
table
are
the
corrected
or
new
484
TABLE
COMPARISON
OF
SUGAR
SOLUTIONS.
SHOWING
AND
COMPARISON BAUME,
ETC."
OF
THE
DEGREES
BRIX
Continued.
COMPARISON
OF
SUGAR
SOLUTIONS.
485
BRIZ
TABLE
SHOWING AND
COMPARISON
OF ETC."
THE
DEGREES
BAUMfi,
ConKnwed.
486
TABLE
COMPARISON
OF
SUGAR
SOLUTIONS.
SHOWING AND
COMPARISON
OF
THE
DEGREES
BRLX
BAUMfi,
ETC."
Otwttntted.
COMPARISON
OF
SUGAR
SOLUTIONS,
487
BRIX
TABLE
SHOWING AND
COMPARISON
OF ETC."
THE
DEGREES
BAUME,
Continued.
COMPARISON
OP
BUOAH
SOLUTIONS.
CORRECTION
OP
REAIiINQS
ON
THE
BRIX
SCALE.
3fi2.
TABLE
FOR
THE
CORRECTION IN
OF
READIHOS
ON FROM
THE THE
BRIX
3CALE
FOB
VARIATIONS
TEMPERATURE
STANDARD,
n"i" C. {N^'
F.)." (GKBi^Acn.)
Add
the coirecdoD
to
re^din^
at
'e
X7H' C. ma
F.) anil
Bubtnet
490
TEMPERATURE
READINGS
OP
SACCHAROMBTER.
*-"
o ^ o
o
"""
O
9i
08
a)
"
:s s
Q
Pi
Q
" H
QQ
:S
-^
09
"o
+"
"*"
'S
*"
o8
;^
o
IS
S
"" "a
O a o
M a a
TS
"
o
908 O
OS
o
h In
"o
oa
*i
BQ CO
73
OS M
a
OD
O
" 08
S P
^
""
" 0)
09
o
o CO
X O
"0 "
QOQ-^00
"o"o"o^co
"
C"l"OOCOt^ eow^^i-iO
"
"
a
o
"
"
o
a
a " a M
0)
5 "^
73
08
0"
00
"C'O'^'^CO
COMt-ir-iO
-a
OQ
s
*x
i
O
a;
a 00
"
CO t*
"
MO0eQ00-"4t lO^^COCO
"
OOCOOOMCO WNi-ii-iO
"
"
"
"
"
"
a o 08 08
9 -a
"o
1
O
OQ
tm
V
a
Pi
"
"a "a
0)
ea
73
V "*"
^
.
"
"o
00
08
3
-3
o
M
OS
2
M
08
a"
"2
08
03
ti
"^ a
ao
"0
O"HWC0'"J"
iOOt^"OS
492
354. HOUSE
DRY
SUBSTANCE
IN
SUGAR-HOUSE
PRODUCTS.
GEERLIGS' PRODUCTS
TABLE BY
FOR ABBE
DRY REFRACTO
SUBSTANCE
IN AT
SUGAR28*"
METER,
p.
C.
[Intern. Sugar
J., 10,
69.]
DRY
SUBSTANCE
IN
SUGAR-HOUSE
rRODUCTC.
493
GEERLIGS*
TABLE
FOR
DRY
SUBSTANCE
IN
SUGAR-HOUSE
PRODUCTS."
Continued.
494
CORRECTIONS
FOR
THB
TEUPBRATDBB.
I
^
s
WEIGHT
PER
CUBIC
FOOT.
495
AND FOOT OF SUGAR
355.
WEIGHT PER THE SHOWING TABLE SOLIDS U. 8. GALLON (231 Cu.iv.) AND / AT SOLUTIONS 17J" C.
CUBIC (Brix)
p.
(Based
upon
Stammer's
Table,
482.)
496
WBIGHT
PEE
CUBIC
FOOT.
WEIGHT
PER
CUBIC
FOOT.
497
WEIGHT De-
PER
CUBIC
FOOT." De-
Continued. Solids of
gree Weight
Brix.
1 cu.ft. 1
Solids of
(Briz)
per
greeWeight
Briz.
1 cu.ft. 1
(Briz)
per
gal
1 cu.ft. 1
gal
69.0
.26 .50 .76
70.0
.26 .60 .76 71 .0 .26 .50 .75 72.0 .26 .60 .76 73.0 .25 .60 .75 74.0 .26 .50 .75 75.0 .25 .50 .75 76.0 .25 .50 .75 77.0 .25 .50 .75 78.0 .25 .50 .75 79.0 .25 .50 .75 80.0 .25
.50
.75
Lbs. Lbs. 82.49 11.02 82.68 11.03 82. 68 11.06 82. 77 11.06 82. 87 11.07 82. 96 11.08 83.06 11.10 83.16 11 11 83.26 11, 12 83.35 11, 13 11 15 83.45 11 16 83.64 83 64 11 17 83, 74 11 18 83. 84 11 20 83 93,11 21 84. 03 11 22 84, 12 11 23 84. 23 11 26 84. 32 11 27 84. 42 11.28 84. 51 11.29 84. 62 11.31 84. 72 11.32 84. 82 11.33 84. 92 11.34 85. 02 11.36 85.11 11.37 85.21 11.39 85.31 11.40 85.41 11.42 85.51 11.43 85.61 11.44 85.71 11.46 11.47 85.81 85.91 11. 4" 86.01 11.49 86.11 11.60 86.22 11.62 86.32 11.63 86.42 11.65 86.62 11.66 86.63 11.58 86.73 11.59 86.83 11.60 86.93 11.61 87.04 11.63 87.14 11.64 87.24 11.66 11.67 87.34 87.45 11.69 87.55 11.70 87.65 11.71 87, 75 11.72 87. 86 11.74 87. 96 11.75 88. 07 11.77 88. 17 11.78 88.28 11.80 88.38 11.811 88.49 11.821 88.59 11.83
55.92 66.19 66.46 66.73 67.00 67.28 57.66 67.84 68.12 68.40 58.68 68.96 59.24 69.62 69.80 60.08 60.36 60.65 60.93 61.22 61.50 61.78 62.07 62.35 62.64 62.93 63.22 63.61 63.80 64.09 64.38 64.67 64.96 65.26 65.56 65.85 66.15 66.44 66.73 67.02 67.32 67.62 67.92 68.22 68.52 68.82 69.12 69.41 69.71 70.01 70.31 70.62 70.93
71
Lbs. 7.22 7.25 7.29 7.32 7.36 7.39 7.43 7.47 7 61 7. 55 7. 58i 7. 61 i 7. 65, 7. 69i 7. 73 7. 76 7. 80 7. 84 7. 88 7. 92 7.96 8.00 8.03 8.07
8.11 8.15 8.19 8.23
.76
83.0 .26 .50 .76 84.0 .26 .50 .75 85.0 .25 .50 .76 86.0 .26 .60 .75 87.0 .25 .50 .75
88.0
-
Lbs. 11.86 11.86 11.88 11.89 11.91 11.92 11.94 11.96 11.97
11.9^
11. 99 12. 00 12. 02 12. 03 12.05 12.07 12.08 12.09 12. 11 12. 13 12. 14 12. 15 12.17 12.18 12.20 12.21 12.23 12.24 12.26 12.27
12.28
9Q.50
90.61 90.72 90.83 90.94 91.04 91.15 91.26 91.37 91.48
91.59
8.27
8.31 8.34
91.70
91.81 91. 92 92. 92. 14
8.68 8.72 8.76 8.80 8.84 8.88 8.92 8.96 9.00 9.04 9.08 9.12 9.16 9.20
9.24
.25 .50 .76 89.0 .26 .50 .75 90.0 .25 .50 .75 91.0 .25 .50 .75 92.0 .25
.50
Lbs. 9.61 9.65 9.69 9.73 9.77 9.81 9 86 9 89 9 94 9 98 10 02 75.26 10.06 75.67 10.10 75.89 10.14 76.20 10.18 76.62 10.22 76.84 10.27 77.16 10.31 77.48 10.35 77.80 10.40 78.11 10.44 78.43 10.48 78. 75 10.52 79. 08 10.57 79. 41 10.62 79. 73 10.66 80. 06 10.71 80. 38 10.75 80. 70 10.79 81.02 10.83
81.34 81.66 10.88
Lbs. 71.86 72.17 72.48 72.79 73.09 73.40 73.71 74.02 74.33 74.64 74.96
03112.29
12.31 12.32 12.34 12.35 12.37 12.38 12.40 12.41 12.43 12.44 12.46 12.47 12.49 12.50 12 52 12, 63 12. 55 12. 66 12. 58 12.69 12.61 12.62
10.92
10.96
.75 93.0
.25 .50
92. 69 92. 80 92.91 93.02 93.13 93.24 93. 35 93. 47 93. 58 93. 69 93.80 93.92 94 .03
94 .14 94 25
M.31
11.35
85.22
85.66
9.27
9.31
9.35 9.39
9.44 9.48 9.52 9.56
71
24 65
.75 94.0 .25 .60 .75 95.0 .25 .50 .75 96.0
.25 .50
94 37 94.48 94.60 12.64 94 71 12.66 94. 83 12.67 94. 94 12.68 95. 06^ 12.70 95. 17 12. 71 95. 29 12. 73 95. 40 12. 91.83 95. 52"12 76l 92.18
86.99 86.32 86.66 87.00 87.36 87.69 88.03 88, 37 88. 71 89. 06 89. 40 89. 74 90.09 90.44 12 90.78 91.13 12 12 91.48
12 12
11.40 11.44 11.49 11.53 11.58 11.62 11.67 11.71 11.76 11.80 11.84 11.80 11.94 11.99 12.04 12.08
12 17 22 26 30
WANTAGE
CYLINDRICAL
TANKB.
386.
TABLE
FOR
THE IN
CALCULATION
HORIZONTAL
OF
THE
WANTAGE
(EMPTY
BPACE)
CYLINDRICAL
TANKS
U. 8. GALLONS
(TANK
AND
CARa.
CUHIC
CRYSTALLIZERS,
FEET.
D -diameter
waatsce
ETC.).
IN
(Lat
IF"nDU"";
ol
Unk;
in U.
/-depth
S.
at
empty
apace
tr-(0"X^XL)+231,
1728
(alloiu.
or us
dividi;iBby
in
fiva
nDta"e
in cubic
fen.
All
dimeiuioiu
ineW.)
500
SCHMITZ'S
TABLE
FOR
SUCROSE.
ONiaTXH
Q
O
I
o
fHc^eo^toor^xo)
e"HC4co^to"or"QOO"
e^nci
"
H
C"4
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""lcDi-t OC"4tO
d d d
"-"
1-H
1-1
e^c^
Mcicocoeoeo-^'^^^
"itoto
1^
Q
oitot"oc40i"o"N iot"ooitot"OMtor"
"-i Ki
eciio
i
o
1-1 ^
esi C4
MC4cococoec^'4"'"t*^
"Hr^C4C^Oir""M00C0X i0r^oc"4tQt"ooi*or""
loitQto
MOO ee^to latoio CO
tOQ"0"-""DrH(Ci.-i"
e^iot"oc4tot^oc4
"* en
ddd"-i"-4^"-iC4ci
0)
Mcicococoeo^^^^
Mt"C^O0C^
00 W l0t"OC4"Ot"OC4"Ob00 "*"
Q
OD
"0 do C4 lO b" 00
"-t
?D
0"
0.(N iO r" O
1-1
r*
C4
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ddd"-""-" "-I"-iwN
iO'-^"0'-""'-"t^Nt* c4iot"oiNtot"oe4
"icieococoeo'*^^'^
MOOCOXCOOO^a^Q ior^oc4toi"o6iiooo
loitoto
MOtO ocoto Mfttoio
"
O
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io t"
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to
i-i
2P
a
c"4 to t"
c^
iAt^ocmor"oeotox
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ddd
o o
"-""-"
loitoto
t"c")x OCOtO M"toto
00
O
00
M "^
U
lOrHtoi-tts-Mt^cox (NtOt"OMtQr"OOI
ddd^^i-"i-ie""e4
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e"4iot^OMtot"-oc^
Mcieoeoeooo^^^^
^OtOOcOMr"c"t"eo lexocotoxoraiox
go
P
QQ
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to
is
o
o
dddrHf-"i-i*-ic^c4
to"-i"c"it"-c9o"^q"
C" to t^ O
"-"
Mcicqooeoeo^'^^^
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C4 to l" O
cFi
a
o p
QQ
CO
d d d
o""-! i""
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to to
cs X CO " C^tOr^O(NtOt"OcO
^d
CO
d "^
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ddd
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tOfHcpcixcoa^a} laxocotooooeoto
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Q
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o d
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o to
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n
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ddd^i-I"Hf-lNC"
t^csi X "o ^ C4tor^OC"tOXOCO
^
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to o
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M
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to
lOXOCOtOOOO
dddi-*i-Ii-i"-HciN
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Mcicocococo^
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loxocqtooo
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P
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55
1^
*a"t; ^ o a
"
"
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"
"
es)tot"Oc^toxOeo
"
"
...
dddiH"-"i-Ii-Iwc"i
(0"Nh"coa"toQOi-4 WtoNOWtOXOCO
'oiNcocococo
v-eox'^ ooooco Mc^icoco "0C0 lex ^~~^
" " " "
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^""^
dddi-Ii-Ii^fHNci
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I
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"
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ddd"H
lo
'. '.
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03
to
iM fi CO Oi cmot^owtoxo
CO
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s
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ONiavaH
1-1
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o"
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e^co-^iocot^xoft
e"-4d
'"'St:"''g*
a'"g""3""ffl"""~^
5!5:S2 5? i
iiil i!
lis
scruitz'b
tablb
for
sucrose.
BCHUITZ'S
TABLE
FOB
SUCBOSB.
BCHUITZ'S
TABLE
K"B
STTCBOSE
"j
3;3!33:SS%S3
SS3S2SS"S3
S53S8SSS33
SS
SCHMITZ'S
FOR
TABLE
FOR
SUCROSE.
505
METHOD)."
SCHMITZ'S
TABLE
SUCROSE
Continued.
(HORNE'S
Degbebs
Bbix
and
Feb
Centb
22.5 9.61 9.76 10.00 10.24 10.47 10.71 10.95 11.19 11.43 11.67 11.90 12.14 12.38 12.62 12.86 13.09
13.33
Sucbobb.
20.0 40 41 42 43 44 46
46
21.0 9.68 9.82 10.06 10.30 10.64 10.78 11.02 11.26 11.60 11.74 11.98 12.22 12.46 12.70 12.94 13.17 13.41 13.65 13.89 14.13 14. 8T
114.61
21.5 9.06 9.80 10.04 10.28 10.52 10.76 11.00 11.24 11.48 11.72 11.95 12.19 12.43 12.67 12.91 13.15 13.39 13.63 13.87
14.11
23.0 9.80 9.74 9.98 10.22 10.46 10.69 10.93 11.17 11.41 11.66 11.88 12.12 12.35
23.5 9. 9. 72 9. 96 10. 20 10. 44 10. 67 10. 90 11, 14 11, .38 11, 62 11 12 12, 12
12 13
24.0 9
04 40 41 42 43 44 45 40 47 48 40 60 51 52 53 64 55 56 67 68 59 oa 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85
9 .70
9 10 10 10 10 11 11 11 .94 .18 .41 .64 .88 .12 .36 .60
10.58
10.82 11.06 11.30 11.54 11.78 11.08 12.27 12.61 12.76 12.98 13.22 13.47 13.71 13.96 14.19 14.48 14.67 14.91 15.15 15.39 15.63 15.87 16.11 16.35 16.59 16.84 17.08 17.32 17.66 17.80 18.04 18.28 18.52 18.76 19.00 19 14
47 48
49
11.46 11.69 11.98 12.17 12.41 12.66 12.89 13.12 13.36 13.60 13.84 14.08 14.81
14.55
fO 51 52 53 54 56 66 67 68 69 60 61 62 63 64 66 66 67 68 69 70 71 72 73 74 76 76 77 78 79 80 8r 82 83 84 85
72 96 20
44
12.59
12.83 13.06
13.30
13. 68
13.67
13.81
14.05 14.18 14.52 14.76 14.99 15.24 15.48 15.71 15.95 16.19 16.43 16.66 16.89 17.13 17.37 17.61 17.85 18.09 18.33 18.57 18.81 19.04 19.28 19.62 19.76 19.99 20.23
13.54 13.77 14.01 14.16 14.49 14.73 14.96 16.20 16.44 15.68 15.92 16.16 16.39
13 13
13
13
80 11 09 12 33 12 67 12 81 12 04 13 28 13 ,52 13 ,75 13 98 13 14. 14 14. 14. 15. 15. 15. 15. 16. 16.
07
30 53 77 01 24 48 72 96 19
42 66
114.85
116.09 15.33 16.81 16.06 16.29 16.53 16. 17. 17. 17. 17. 17. 18. 18. 18. 18. 77 00 24 48 72 96 20
44
14.81
14.46 14.69 14.93
15. 36
116.30
15.78 16.02 16.26 16.50 16.78 16.97 17.21 17.46 17.69 17.93 18.17 18.41 18.65 18.89 19.11 19.60
19.84
16. 60
16. 84 16. 08 16. 32
|16.67 16.54
15.17
15.41 15.64 15.88 16.12 16.35
90 14 38
61
16. 56 16. 17 17 17 17 18 18 18 18 18 80 04 28 62 76 00
24
86 09 33
48 72
96
68 92
16.70 16.93 17.17 17.41 17.65 17.89 18.13 18.37 18.61 18.86 19.08 19.32 19.56 19.80 20.04 20.28
16. fl 16.09 16.86 16.83 17.10 17.07 17.34 17.31 17.68 17.55 17.81 17.78 18.02 18.06 18.29 18.26 18.53 18.49 18.77 18.73 19.00 19.24 19.48 19.72 19.96 20.19 18.96 19.20 19.44 19.68 19.92 20. 15
16. 16.79 17.03 17.27 17.50 17.74 17.98 18.22 18.46 18.69 18.91 19.16 19.40 19.64 19.88
20.10
19. 16
19.
40119.36
{19.64
19. 88 20.
12
20.08 20.32
sssma
iiii
:"5"iSiS- :S5
I
13K'!?35 SS'2'HH
HSH;35H
HHSS'S
ii
If
CALCOLATrON
OF
PER
^S"!S'';SI^5MHi
isiona iSismi
-SSiS
msSi
dlS^"??^^
*^-^S^^w^^
CALCU^TION
OF
PER
CENTS
SUCROSE.
60S
510
CALCULATION
OP
PER
CENTS
SUCROSE.
r^l e:;"Q"""!;33
SsSSZSS^SS
gSSffSSS"SS
9^^%Z'9S^9Z
SsSSZSSlaSS
S"38SSS"S"
"
CALCULATION
OP
PER
CENTS
SUCROSE.
51^
CENTS
80HMITZ'
TABLE
FOR
THE
CALCULATION
OF
PER
SUCROSE."
C?ontmM"d.
Dborbb
Brix
from
23
to
24.
512
359.
TABLE
FOR
THE
CALCULATION
OF
SUCROSE.
TABLE
FOR
THE
CALCULATION
OF A.
SUCROSE
ZN
SUGAR
SOLUTIONS."
(Dr. Chas.
Crampton
SOO-mm.
^Take 50 cc. sugar solution; darifv, dilute to 100 oc. aad polarize in a to the tube; multiply the reading by the factor corresponding
of the solution
to obtain
density
the
per
cent
sucrose.)
Factor
1
mm.
plate
graduated
thji m'ake
by
should
means
of
quarts
be
tested
mine to deter-
the
factor.
TABLE
FOR
THE
CALCULATION
OF
SUCROSE.
513
TABLE
FOR
THE
CALCULATION
OF
SUCROSE."
Conhnued.
"
Factor
1
mm.
plate
mine
instruments graduated by for Laurent should thick. Polariscopes of this make factor.
meann
be
of tested
quartz
deter^
to
the
514
AVAILABLE
SUGAR
TABLES.
09
0 "s
CO Ok
a o
516
361.
RECIPROCALS
OF
NUMBERS.
"RECIPROCALS
OF
NUMBERS
BY
FROM
11 TO
38, ADVANCING
TENTHS.
"
See
pace
25C
for
suggestions
relative
to
the
use
of this
table.
TABLE
FOR
INVERT
SUGAR.
519
"^-ooo"o^He"eo'^l^cp^.oo"Q1-^c^eolO"p^go"o^e^^
(H
fH
1-4
1^
00 CO 00 00 Oft O^
Cb 0" O
"-* *H
i-i
94 C4 M C4
CO CO
CO PO Tf
04 C4
e^' 94 e^ ei c^C4
'"" "c a" 04
iM Tf (O 00 p CO lo CO CO 00 o CI lo b- o 01 *o t"" a OOQOaOaftO"Ob06C"OOOOi-ii^^"~i0404040I^COCOeceO^
^ ^' ^ ^' ,4 iH
f-4
1-4 oi oi 04
o*
o*
oi 04
o"
oi o"
04 04
oi oioi oi oioi
I
b-04r""04r*04t^04t^i-He"HiOCb^0001"D^Oi-4iOO"OOiQ
"o.MioQ^Acoxo)r"-*H"Do^a"cooooih"*-iccQ"oo6^ao oocbObOOO'-**HO"04coco^^-""o"o"ocDio"^ooaoQooaft
O
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a
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tl*^''l'^^^^^^''l*^^^^'^''^^^^^^^
US "0
c
o
H Pi
o5o"0"00"H"-i040404COCO'^^"0"0"""b-t*00000"0"0
CO CO CO ^ ^^^^^^^^^^^^^^^
Q p
"D "
^ 1-1
CO O lO Q
00 '"i'^ ^ ^ ^ ^ lo
03 O
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dddodo"-l^*H^i-li-lr-li-li-i04
to cot* 00 Oft P
1-4
04 CO ^
"""
'^tocotoxo"P"-i^^tocob"QboftOiH04coio"otoaoaftpi-(
04 CO ^
to CO to
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CO -^ to CO 00
d ddddd
i~ii-li-i
1-4
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1-Hi-H
04 0)04
04 04
oi04oi04CO
CO
to OO
04 -" "D W
04 to h. 0
1-4
"i4" CO 00 P
CO to t* Oft 04 "" CO 00
1-)
OOPeOtOtoOftr-"^COOOOO|tOb"0"i-l'"^C000004tOtoOfti^^
0*H^^i^i^04040404COCOCOCOeO'"|i'^^'^tOiOtOiOtodd
C4OIO4O"O"O"Ot04OIO4O)O40|O40iO404O4OlO4O4O4Ol0l^04 n
OQ
0"04^C000P04""fC0P^C0t000p04'Tt*toC}i-'C0C0Q0p04t0 00i-IC0tOt*p04-^C0"^C0t0t"OO|^C000i-"C0tOt"O0|-^
OQ
"*"
Q^,H^iM04oio40404coeoeoco^^^^^totoioio"odd
e^OtO4O"OIO4OIO"O)04OtO4O4O4O4O4O4O4O4O40404Ol04O4O4
t".p04"5toP04"Oh-004tOt"_
^
iQpioptoptoptoptopio SS
udptoptopto
^
to to to CO CO CO CO to to h. to 00 00 00 00 9
04040tO4O104040l04e"04"l04O404OI0404
o
to to 0 1-4 CO CO
S
d o
.a
"8
N
a "9
""J
c
08 OQ
.O
5
o
04 04 04 04 CO CO CO CO ^ tH ^ ^ i4" to to to to CD CO CO CO to t* to to to 04 04 04 04 04 C4 01 04 04 C4 04 04 04 04 04 04 04 04 Ol 04 04 04 O) 04 04 04
O
"o
9
to to to t" to to h" t* to to to t^ h. to 1^ 1^ t. t* b. t* t^ to t"- ts. to l". 1-1 CO to to o) 1-4 CO to to Oft ^ CO to to Oft f-i CO tc to to Oft 1-1 CO to to a
POftpOPPPi-"^i-4"-ii-4e404040404COCOCOCOCO^'^^Tf
1-1 ri
04 04 04 04 04 04
O) 04 04 04 C4
04 04 04 04 Ol O) 04 04 Ol 04 04
04 04
TABLE
FOR
INVERT
SUQAR.
521
US SCO c5 o
r^ a o o
C4 ^
1-1 "H
CD 00
,-11-1
i-i
COOCOCOCOCOCQCOCOCOCOCOCOCOCQPOCOCQCOCOCOCOCOCOCO
co^aoociiot""a""-i'^"owototot"Aci"i4""Dooi-ieoicao "_)00"-"r-""-"i-ii^cicicicieococoPOw"i""i""i""^"o"o"o"5
CO
coco
coco
CO CO CO coco
coco
cooococococQcococococo
coco
o ^ d
00 1^ eo -^ CI t-" o g" 00 h- " fo "O 'J' CO CO CO N "N CI w 1-1 1-1 1-1 00 CO 00 CO " CO 00 CI t* ci t* w 1^ w t" CI 1^ M t* CI t^ CI ^- CI o 1-) 1-* CI CI CO CO ^ CI CO CO ^ ^ "o t4 CO o t^ t^ oo 00 Ob a" o
COCOCOCOCOCOCO"OCOCDCOCOCOCOCOCOtot^tot^t"t^t"*t"t"
o 00 CO ^ CI o 00 00 r"fHcOi-ico,-Hiooi CI CO CO -^ -^ to to CO
"
00 COCOCOCOCO(OCOCOCOCOCO"OCOCOCOCOt"t*t^Wt*t^t^t"t"
o CO
CO ^
"0"^
00 Oi
1-4
cococdcd(OcdcdtN"'t"'t""'t"it""'h^f""it"ododododxooooxxa)
OOOCI^(OOOOCI^COOOQCI^COOOOCO"Ot^^C1^CDa)
It
o
CI
ci"4iu3CDr""xoiHe"ico-^St""cioo)Ocico^"cco"OdOi-i
cdcdcdcocDcdt^t^t"t""r"ii"t^t^i"xooooooaoaoooooAct
*H
cocooo
"H
i
c
CO
cic"c5cococo^^'^"^^"o"o"o"cjcocdco^t^t"t"^""
C0"^O^00C|OO'f00CIC0Q"00"'^00C0t*Clt*CIC0i-"C0
coooi-icb"ooooeoiot"oci*5t^ac4^i^0bci^t""aci^
cicic2cococo'^'^'*^"o"o"o"c"c"cocococo"^r^"^t""oo"
'
CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO CO
to
)iOQ"CO"COiO"
)d
iiOO."OQ"00*OQ^QU30"C"
_ " "
coco
)Citor"ociu3t"Qc"iot""ocitor"
(
"ci^coa"i-ico"oQOOC9
i(Ocococot"t^r"""-Q000(
"'
s
o
cococOcococococococococococococococococo*
t^oai-ico 00 00 0)06 CO CO CO CO
'"
Ott9C0C0OC0C0C0'c0C0C0C0t0*0t0t0"0"0U3i0*Ci0"0i0 1-^ CO "O t* o" "-" CO "o r*?5" 1^ CO "o t^ CD 17* CO M? t* CD i-Heo"Oh"( CI CI CI CI CO CO CO CO CO 3 -^ ^ :^ -^ ) ri f-t ,1 *-i i-i n OOOQ"
" ~
COCOCOCOl
) CO CO
CO CO CO CO CO CO CO CO CO coco
coco
CO CO CO CO CO
^
622
363.
DETERMINATION
OF
COEFFICIENTS
OF
PURITY.
TABLE
FOR
THE
DETERMINATION
OF
COEFFICIENTS
OF
PURrrY.-"0.
KOTTMAN".)
524
DETERMINATION
OP
COEFFICIENT
OF
PURITY.
TABLE
FOR
THE
DETERMINATION I^VRITY."
OF Continued.
COEFFICIENTS
OP
DETERMINATION
OP
COEFFICIENTS
OF
PURITY.
525
TABLE
FOR
THE
DETERMINATION
OF Conanucd.
COEFFICIENTS
OF
PURITY."
526
hornb'b
table
of
coefficients
of
pubitt.
334.
HORNE'3 COEFFICIENTS
PAN AND D.
TABLE
OF
FOR
THE
CALCULATION
IN THE
OP
PURITY
VACUUM-
CRYSTALLIZER Home's
^
CONTROL. of
means
Dr.
sugar
W.
method
a
dry defecation
of
in
optical
pans
analjrsisafiFords
rapid
methods
are
controlling the
and
crystallizers. The
and molasses
of
of
described
or
sample
and
should
the 15^ he
can
be Brix
dissolved
diluted
will sink
in it
nearly
chemist To
or
quite
find
to
mark.
prepare
will
an
that
with small
ease.
unmeasiired
portion
dry
sand
of the
sufficient
coarse
powdered
the
drous anhysolution
lead the
little
to defecate
solution.
cylinder and
salt
shake
thoroughly
the filtrate.
polarize
pages,
following
the
degree
of
and of
polariscope
ple: Examber num-
coefficient
purity
is the this
solution.'
the of latter
Under coefficient
opposite
be
purity,
38.9.
should
noted
method,
using the
of of
dry
lead is used
subthan salt. in
acetate,
the This all
lower
purity
ordinary
is
using
the
the
unobjectionable, provided
tests.*
method
comparative
Home this table:
Dr.
used
Casamajor's
formula,
as
26.048
p,^^^
"__
Degree
Coefficient of
Brix
Specific gravity
purity
of
page
"
Factor
Polariscope reading.
Society, 36,
No.
Journal
See also
American 170.
Chemical
2, 186w
HORNE's
table
of
COEFFICIBNTS
OF
PURITY.
52
528
HORNe's
table
op
COEFFiaENTS
OP
PURITY.
hokne's
table
op
coeppxcients
op
purity.
529
630
horne's
table
of
coefficients
of
purity.
532
aee.
INDEX
OF
SUBSTANCSS.
inde"
USED
FOR
of
substances
that
are
or
have
AND
PURIFYING.
DECOLORftiNG
SOLUTIONS.*
of r^erenoes is given
at
SUGAR-CONTAINING
the
end
of
this
I. SvLPHUB;
1. Sulphur 2.
Its
Acids,
Compounds
and
DBBrvATiyiiB.
(Leuchs
Hydrogen
in
Wooderoft,
94;
Hlavati,
Sulphuric Acid (Achard, about 1800, Gesch., 407; Keaaler, Z., 16, D. Z., 12. 491). 760; Hagemann, f 'S. Sulphuric Acid with Lime (M"ge, D., 115, 215). 6. Sulphuric Acid with Zinc Chloride (Thiele. Chi., 20, 404). 7. Sulphuric Acid with Zinc Sulphate (Terry, 1833, in Wooderoft, 54).
8. 9. 10.
Potassium Ammonium
or
Sodium
Sulphate
Aoid
(Macfadyen,
1830.
Sulphate
Sulphuric with
Sulphurous
11.
Sulphurous
Paris, Zerban,
Aoid X.
1811,
1908. Acid
la and
Soci6t6
d'encourag.," 1829,
Dubrunfaut,
12. Sulphurous
13. 14.
and
with
Sulphide (Hlavati.
of Lime and
Acid
Acid
with
(Menier,
Acid
and
Phenol
(Kowalski,
Rttmpler,
N.
Z.,
30, 204).
17. 18. 19.
Potassium
Ammonium
Calcium
S. ind., 47, 684). Sulphite (Cassel and Kempe, Sulphite (Beanes, D.. 167, 220). Sulphite (Prout, 1810; Melsens, C. r., 55. 729; Calvert*
Barium
Sulphite
with
Oxygen (Mehay,
Sulphite Degener,
Schuls, Oe.,
D. Z., 24, 203). 1847, in Wooderoft. 98). (ScofTern, Sulphite N. Z., 16, 70). Ferrous Sulphite (Englert and Becker, Aluminum
in Zerban,
15;
Brandt,
1846,
Aluminum
Sulphite
Hydrate
(Schubarth,
Z.. 2, 129).
Compilation
through
by
the
Prof.
Dr.
Edmund
O.
p. 9
von
Lippmann,
"
printed
Translation New
in
Deutsche
Zuckerindustrie, Laboratory.
Vol. XXXIV,
of Dr.
(Jan., 1909).
A.
supplied Sugar
courtesy
Charles
Browne,
York
Trade
INDEX
OF
SUBSTANCES.
SSA
26. 27.
Aluminttm Aeid
Sulphite with
Potassium
Manganese Sulphate (Maas6, Z., 10, 256). Sulphite (Z., 1, 254; Cassel and Kempe, S. ind., 47,
684).
28. 29.
Acid Acid
Sodium Alkali
No.
Sulphite (Perrier and Possoi. Z.. 12. 128). Bisulphite (Allabard, Engl. Sulphite with Calcium
7).
Patent 30.
Acid
Calcium
in
Zerban. 15;
Melsens. D."
117, 136;
31.
Acid
Calcium Calcium
Sulphite with
32. Acid
Sulphite with
Calcium
(Lapeyi
rere,
Barium
above). Oe., 13
Strontium
S. ind., 9, 379).
465;
36. 37.
Add Acid
Iron
Sulphite (Becker, N.Z., 16, 6). Aluminum Sulphite (Stolle, 1838, S. ind., 8, 295;
Aluminum
Becket
Acid
Sulphite with
Aluminum
Phosphate
(Schiller,
Calcium Basic
Magnesium
Sulphite (Berggreen.
Hypoeulphurous
Sodium Sodium
Acid
(Talamo,
with
N. Z., 29, 211; Baudry, Z., 53, 260). (Thiele, Chi., 20, 404). Lime
and
Aluminum
Acetate
912).
44.
Sodium
and
with
Phosphoric Acid
Earths and
or
Phosphates
45.
Hyposulphites
Hydrosulphurous
Ammonium
Sodium
Magnesia
(Reece
(Ranson,
Hydrosulphite (Descamps, S. ind., 65, 673). Hydrosulphite (Thiele, Chs., 20, 404; Z. B., 22, Schiller, Hydrosulphite
of
683).
49.
Calcium
with
Barium
Hydrate
Strontium
(Descamps
Hydrosulphite
Calcium,
Barium
or
(Descamps,
S.
6},.Magnesium
52. 53. 54.
Hydrosulphite (Becker, Z., 36, 978). Hydrosulphite (Urbain, S. ind., 50, 31). Zinc Hydrosulphite (Urbain, see above). Salt of Zinc Double Hydrosulphite with Sodium
Cadmium Bromide
and
Chloride
or
Ammonium
Chloride
or
Fluoride
(Harding,
Manganese
Hydrosulphite (Descamps,
(Descamps,
Phenol
see
56.
57. 58.
Aluminum
Hydrosulphite
of Alumina
above).
Hydrosulphite Hydrosulphurous
Acid
and
534
INDEX
OP
SUBSTANCES.
II. 69.
Phobprorub;
Its
Acidb,
Coicpoundb
and
DBBXTATiyBS
Phosphorufl
Sulphide
60.
61. 62. 63.
Phosphoric
Sodium Potassium Ammonium patent,
Acid
(Stammer,
Phosphate Phosphate
(Kuhlmann,
(Blanchard,
Phosphate
1862).
Calcium
(Kuhlmann, (Gwynne,
64. 65.
Sodium Calcium
Phosphate
Z., 3, 292).
S. ind., 40,
Phosphate Phosphate
(Ozland,
Phosphate
Phosphate
of Alumina
above).
''
Magnesium
Phosphate
Acid Acid
70.
71.
Ammonium
Phosphate Phosphate
Ammonium
Hydrate
(Chameroy,
Z.,
72.
Acid
Calcium
Phosphate
Phosphate
14. 314).
73. Acid
Calcium
Calcium
Bisulphite (Barthel^my,
Sulphate (Kessler, Z., 15,
74. Acid
Calcium
Phosphate with,Magnesium
Phosphate (Manoury, (Oxland, (Maguin,
51).
76. Acid
76. 77. 78. 79. Acid Acid Barium J. Fabr., 29,
24).
Magnesium Phosphate
Phosphate
of Alumina"
(Kessler, Z., 15, 51). Z., 2, 130). 1857, in ling-Roth., Z., 34, 1269). Sulphurous
Acid J. Fabr., 29, 23).
Calcium
Superphosphate
of Alumina
Superphosphate
Commercial
Tribasic
(Daubeny, (Casamajor,
also with
23;
Superphosphate
Caleium
Phosphate,
-
(Packert,
Calcium
Calcium
Phosphate
with with
Alum
Tribasic 83,.,
Phosphate
Ammonium
^
Phosphate
.Acid
(Leplay, (Paekert,
Tpbasic Manganese
Phosphate Phosphate
of Alumina
with
Sulphurous
86.
Acid
(Bielmann,
S. C,
28, 386;
and
MoUer, Young,
S. ind..
87.
Metaphbsphate
Pyrophosphate
(Gwynne (Gwynne
1836, in
Woodcroft,
88. 89. 90.
59).
and
Sodium
Calcium Acid
Young,
see
above).
Phosphorous Phosphite of
Alumina
INDEX
OF
SUBSTANCES.
535
Prager
Earths
91.
Aeid
Phosphites and
Sulphites (Kahnel,
and
Mailctb., (I^angey
1888
168).
92.
Phospho-9ulphites
Grobert,
of the Alkalies
Alkaline
and
93.
Hypophosphorous
BoBON, Silicon,
Acid
'
"'
III.
Cabbon,
Acids,
Compounds
and
Db*
94. 95.
Boric
Boric
Acid
Acid
(Payen,
with
1828, in Weber
Powder
I, 565). (Fancher
and
Sulphur
Borates
912).
96.
Boric
Acid
and
of
the
Alkaline
Earths
(Oppermann,
Brear, B.. 15, 1224). (Besson, J. Fabr., 43, 1). (Hlavati, Z., 53, 256).
Borate
Hydrofluoboric
Silicon Siheic
Fluoride Acid
(Hlavati, Z., 52, 758). Oe., 16. 441).' Z:, 2, 92). (Sohott, D., 251, 91)., (Hlavati, Chs., 28, 1180). textbook).
Lime
Silicic Acid
Kieselguhr Hydrated
Potassium Sodium
Silicate,also
Silicate
Gypsum
Aluminum
(Wagner,
Z., 9. 331).
and
Polysilicates of Magnesium
Zinc Silicate
(Hlavati,
see
above).
Brick Dust
Silicate of Alumina,
Silicate of Alumina,
e.g..
(Maumen6,
with
e.g.. Brick
Dust,
Caustic
(Breyea"
HydrofluosiUcio Schoonjans,
Ammonium S. C,
Gin,
112.
(IJills,N.
Lime
113. 114.
Ammonium
Hydrofluosilicate with
with
HydrofluosilicicAcid
346).
Calcium
Carbonate
Magnesium
Zinc
Hydrofluosilicate
Hydrofluosilicate Hydrofluosilicate
Lead Salt
(Kessler, Z., 16, 760). (Rividre, Bi. Aas., 25. 603). (Vivien, Bl. Ass., 8. 24; Sokol, Ohs.,
21,
Lead
R., 68).
118.
119. 120. Basic of Hydrofluosilicic Acid
Aluminum
Iron
Hydrofluosilicate
Hydrofluosilicate
372).
121.
Hydrofluosilicic Acid
S. ind., 63, 659).
Powdered
Iron
or
Aluminum
(Mertens,
\
122. 123. 124.
Manganese
HydrofluosiHcate of HydrofluosilicicAcid
536
125.
126.
INDEX
OF
SUBSTANCES.
Carbomc'Acid
Potaaaium
(BarrudU,
Carbonate,
Carbonate
Ill
(Freimd,
1827,
in
Getch., 369).
127. Sodium
(Dubrunfaut,
Carbonate
about. 1830
(?), OAmandot
in Woodcroft, I. 566;
^eber.
128. 129. Sodium Ammonium
568).
Potassium
(Richard, 1856,
211), Z.,
Carbonate
1828, in Weber,
Nind,
1, 595;
130.
Stammer,
Carbonate
Acid
Sodium
Sodium Ammonium
Carbonate
(Perier and
with Alum
Carbonate
(Dubrunfaut, (Bismer,
(?),).
Potaaaium
Percarbonate
IV.
Htdboobn,
Oxtokn,
HALOosNa,
and
NiTBOGBN,
Dbbivatives. with
Acids,
Compounds
134. Nascent
Hydrogen,
Peroxide
Peroxide
fromi
Hydroperoxide
Zinc,
Lead
or
Manganese
135. 136.
(Manoury,
Hydrogen
Hydrogen Hydrogen
and
or
Phosphates
(Stein and
137.
Peroxide
Magnesia
(Pechnik
Bdgel
Gas
138. 139.
Hydrogen
Oxygen 611).
Oxonised
Air and
Peroxide
Black
(Ranson,
Oe.,'26, 737).
S.
(Reboux,
Wayland,
C.
1893.
140. 141.
Air
(Schneller and
142.
143. 144. 145.
Osone Osone
Air (Steffens, S. ind., 72, 214). Osonised (Beans, 1866, in Woodcroft, 392; Lee, B., 2, 64). with
Chlorine
and
Soda
2297).
Osonised
ft
Chlorine
Osone
with
Sulphurous
Chloride
and
Barium
Hydrate
53, 301).
146. Osone
with
of Lime
and
Alumina
(Brin, ^ngl.
2297).
147.
Chlorine
Gas
(Strathing and
Smit,
1820,
Z., 1, 258;
St. J., 1882, 274). Siemens, 1859, Z., 44, 458; Duncan, Liquefied Chlorine (Reboux, S. ind., 36, 150).
with with
Carbonic
Acid
Acetylene (Carlee,
Ethylene
Acid
with
(Kitaee, S. C,
S.
(Margueritte,
with with Metallic Alum
ind., 8, 71;
Powders
Hydrochloric
Ammonium
(Thide,
Chloride
(Macfadyen,
(Macfadyen,
Licht, St. J., 24, 415). 1830. Gesch.. 423). 151). (Nash,
1852, in Woodcroft.
Potassium
Sodium
Chloride Chloride
mDBX
OF
StmSTANCBS.
537
Oe., 34. 532).
S. ind., 35, 549".
Acid Acid of
Bismer,
(Lagarigue,
Alkalies
(Dobler,
Earths
Hafner,
Oe.,
161.
Hypochlorites of Alkaline
320).
of Alumina Hypochlorite^
162.
(used in England
1880).
163.
164.
Bromine, 889).
(Maumend,
S. ind.,
18^, 577).
Z., 15, 43; Schoonjans,
Hydrofluoric Acid
Ammonium Ammonium
(Frickenhaus,
Chi., 29,
with
(Besson,' Chs., 27, 863, Barts, 125). Aluminum (Voss. Z., 50. 438).
C.
Magnesium
Calcium
Z., 11,
886).
169.
Nitrous
Oxide
(Melsens, (Drapies,
Alkalies
1849,
D.
1180).
170. Nitrous
Acid
in
Blachette-Zoega, 1833,
Alkaline Earths
1849.
171. Nitrites
in Woodcroft, of the
111).
and
(Decastro,
Z., 29,
270).
172. 173. 174. Nitric Calcium
Acid
(Kessler, Z., 16, 61). (Decastro, Z.. 29, 270). 1830; Gesch.. 423).
Nitrate
Nitrate
Potassium
(Macfadyen.
Alkalixs,
Alkalinb
Eabths,
in
and
Thkib
Compounds.
Ammonia
(Nash,
also with
1852.
Woodcroft,
Lime
or
152;
Ammonia,
Ammonia
with
Caustic
(Marot,
Alulninum
Magnesium
Sulphate
(Hlavati,
with
Oxalic Acid (Hlavati, Z., 56, 300). Sulphide (Bandris, 1853, in Ling-Roth. with 700 Alkali
107).
Potash
Carbonate
(partiallycausticated
and
plant
*
ash) about
181. 182.
in Egypt,
or
287).
see
Potassium Sodium
Sulphide
acetate
Sodium
(Bandris,
179).
(Margueritte
Maumen6,
183. 184.
Calcium Caustic
134
Peroxide Lime
and
Hydrated
with with Soda
Lime
(in Egypt
about
700, Gesch..
and
Calcium Calcium
Hydrate
Hydrate
Chloride of Lime
Gypsum
Calcium
Chloride
538
180.
INDEX
OF
SUBSTANCES.
Chloride
of
Lime
with
Sulphurous
Lime
or
Acid
(Hafner
and
Bismer,
with
Magnesia
J. Fabr., of Lime
(Maumen^,
with Milk
(Dabrowski,
in Woodcroft,
with
Sulphate
Calcium
Sulphate 23;
1810,
Gesch.,
D.
Woodcroft,
196.
Z., 1, 378;
Duquesne,
197.
198. 199. 200. 201.
Sulphate Gypsum
Acetate Borate
(Kassner. (Leisy, D.
Sulphide Sulphide
(Drapies
with
Calcium
in
325).
202. 203. 204.
Calcium Calcium
Persulphide (Talamo,
Sulphuret
of
(Reece and
Calcium
or
106).
Ammonia
Polysulphurets
and
Sulphide
with
Sulphurous
Carbide
205.
Calcium
Acid (Hlavati, S. ind., 72, 487). (Rividre, Bl. Ass.. 15, 583).
206.
Barium and
Oxide
(Lagrange.
with
Du
Beaufret
Manoury.
Oxide
207.
Barium
Phosphate
(Lagrange.
J. Fabr., 14. 34). 208. 209. 210. 211. Barium Barium Barium Barium Oxide Oxide with Soda
(Oppermann,
Vitriol
with
Iron
D.
Peroxide
(Beaudet,
Peroxide
Phosphoric (Ranson,
Soda
53, 1334).
212. 213. 214. 215.
^
Peroxide
Hydrate
with
S. ind., 47.
Chloride
Chloride
(Plique, D.
Carbonate
(Seyferth
with
Weisberg,
216. Barium
Carbonate
Sodium
Sulphurous
Acid
Barium
Carbonate
with
Sulphate
Potassium
3, 244).
218. Barium
Carbonate
with
Permanganate
and
Lime
Z.,
29, 210).
219. Barium
Sulphate with
Sulphide
and
Barium
Chloride
(Haesendonck,
106; Weisberg,
221. Barium
Sulphide
with
Soda
682).
540
INDEX
OF
SUBSTANCES.
VI. 254. 255. 256. Aluminum Aluminum Aluminum Dust Dust Dust
MSTALS
AND
ThBIB
CoMIOUNDS.
(HanBon,
with with
Alkalies
above).
BL
Ammonium
Sulphite (Beason,
Acid
or
Asa., 19,
800).
257.
Aluminum
Dust
with
Hydrofluoric
Hydrofluoailicic Acid
Dust
(Mertens,
258.
Copper
1852,
or
Zinc
259.
Aluminum
(Nash.
with Lime
in
Woodcroft,
Chloride Fluoride
(about 700
of Alumina
295;
Murray,
about
Hydrate
Colloidal
(Howard,
Gesch., 368;
Z., 2, 9^.
Alumina
Aluminate
Sulphurous
Acid
(Besson,
Bl.
Ass.,
25, 733).
267. 268. 269. 270.
Aluminate
Calcium Basic Tetraand
of the
Alkaline
Earths
Aluminate
Calcium and
Aluminate Hexa-Basic
or
Barium
(Gin Patent,
Leleux, Bl.
of
271.
Barium
Strontium
Bl.
(Jacquemart,
Alum
French
1861;
Rembert,
with with
272. 273.
Barium Barium
Aluminate Aluminate
Ammonia
(Geistodt, Z., 28, 843). (Jaluaot, S. ind., 63, (Jaluxot, Miv"6, above). Z., 44,
Sulphurous
Aluminum
Acid
690).
274. 275. 276. Barium Aluminate Aluminate of Alumina
with
Sulphate 1888;
see
(used about
277.
of
Alumina
Phosphoric
(Hunt,
Acid
(Stein and
(I?h"sfield,
Sulphate
of Alumina
19).
279. Alum
(about 700
des
in Egypt,
Gesch., 135;
Hermbstaedt.
a.
Fabrik.
280. 281. 282. 283. Alum Alum Alum
Zuckers,"
and
with
with
Sodium
Lime
Carbonate Alcohol
also with
Sulphate
of Alumina
(Howard,
Aluminum
Acetate
(Oxland, (Dumas,
in Ling-Roth.,
Z., 2, 92).
284. 285. Tartrate of Alumina of Alumina
Oxalate
C. Z., 1906,
94;
Miaihe, D.,
99, 482;
286. 287.
Dumas, Phosphate
Alminum Aluminum
2, 130).
Silicate (Maumen^,
Lehrbuoh).
INDEX
OF
SUBSTANCES.
541
288.
Aluminate
and
Silicates (Gans,
Quarts-Containing Sulphide
Oxide
Hydroxide, Sesquioxide
Gypsum
Osone
(Rousseau, (Wayland,
also with
Hydrate
(Wackernie,
Chloride
94;
Licht, N.
298. 299. 300. 301. 302. 303. 304. 305. 306. 307. 308. 309. 310. 311. 312. 313. 314. Ferrous Iron
Chloride
1895, 577).
N.
Oxy-chloride
Fluoride Carbonate
(Spunt
and
Schachtrupp,
Gouthi^re,
Ferrous Iron Ferric Basic Ferrous Iron Iron Iron Iron Iron Iron Salts Iron
1859, in Woodcroft,
Sulphate
Ferric
Sulphate
Sulphate (Bayvet, Z., 10, 256; Mehrle, Z., 32, 385). with Alkaline Earths (Curely, S. ind., 43. 361). Vitrol with Barium Hydrate (Beaufret, Bl. Ass., 10, 803). Vitrol with (Lohmann, Gypsum 1817, Z., 44. 447).
Vitrol Vitrol Vitrol Nitrate with with Zinc
Albuminates
(Liesenberg, about
1892).
Cyanide
and
Sulphurous
also
(Thompson,
Potassium
Potassium
Sulphurous
in
(Boot, Java
Archiv., 1903,
315. 316. 317.
Calcium
Chromium
Chromic 57).
Acid
Chromic
Acid
Salts
(Maumen6.
see
Chromium Chromium
Sulphate Phosphate
above)
with
Acids
(Manoury,
S.
Dioxide
Frickenhaus, Z.,
10
(Manoury,
with Oxalic
1880).
Sulphate
of the
(Fontenille, S. ind., 54, 425). (Newton, 1859. in Woodcroft, 253). (Mass^. Z.. 10, 256).
and Alkaline
Alkalies
Earths
(Hawes, 1853, in
384).
Woodcroft.
330. Sodium
163). (Knaggs,
1866, in Woodcroft.
Manganate
542
331. 332. 333. 334. 335. 336.
INDEX
OF
SUBSTANCES.
Manganate
Potassium
Sodium
of Lime
(Z., 1, 256;
(Maumen^,
(Knaggs, 1866,
(Fayolle,
see
384).
Calcium
Aluminum
Permanganates
N.
(Talamo,
Copper
Lead Lead Lead Plumbic
Acids
of the
Sulphides (about
and
Hydrate
Wohl
S. ind., 1892,
468;
342. 343.
Litharge
Lead
(Pfeifer and
Peroxide
Langen, N. Z., 19, 131). S. ind., 1895, 577; Piettre, Bl. Ass.. 19, (Maumen6,
Alkaline
Earths
1351).
344.
Plumbites
of the
(Galloway, 1852,
121;
in
Wcjodcroft,
Cbc., 28.
147).
345. Lead
Carbonate
Besson,
1270),
346. 347. 348. 349. 350. 351. 352. Lead Lead Lead Basic Lead Lead Load
Sulphate
Nitrate Nitrate Lead Acetate Subacetate Subacetate
in
Woodcroft,
115).
Sulphate (Wohl
Nitrate
KoUrepp,
Gwynne,
Z., 3, 392).
1321,
Sulphide (Maumen").
(Pajot
de
Charmes,
Gesch..
265;
369).
353.
Lead
Subacetate 81
with and
Sulphurous 82).
and
Acid
(Scoffern, D.,
in Woodcroft,
117, 59).
Wohl
Ling-Roth,
354. 355. Lead Lead Triacetate Saccharate
Young,
in
1850,
and
Woodcroft,
116;
and
KoUrepp.
356. Lead
Albuminate
357.
358.
Zinc Zinc
Dust Dust
with with
Mineral
Acids
(Manoury,
and Barium
S. ind.
51, 103).
Sulphide
(Cripo,
St. J.,
24,416).
359. Zinc Dust with
(Boot,
Hydro^uoric
Tartaric Alkalies Acid
(Mertens,
"Koper8ki,
Coppered
Zinc Zinc Zinc Iron
Chi., 21, 1033). (Hlavati, Bl. Ass., 16, 759). with Ammonium Sulphide (BrQnn, Chi., 31, R., 459). Zinc-Powder (Verley, Chz., 24, 596).
with Dolomite
(Ranson,
367. 368.
Chloride Fluoride
INDEX
OF
SUBSTANCES.
543
Oxide
(d^out
1836" Bley. 126). Gesoh., 368). (Perrin, Chs., 22, 54; Mittelstaedt, D. Z., 23,
with Oxalic
Hydrstei
(Wilson, 1815.
Hydrocarbonate Hydrocarbohate
1112).
372. Zinc
Acid
(Moureaux,
BI.
Ass., 19,
1483).
373. Zinc
in
Bt"dt, in Weber,
374.
Zinc
61, 718).
375. 376. 377. Zinc
(Decastro,
with with
Zin^ Nitrate
Zinc
see
(Decastro,
or
see
No.
375). (Decostro*
Nitrate No.
Sulphide
Barium
Sulphide
378.
Zinc
Aluminate
379. 380.
Cadmium
Oxide
(Mouraux,
Cadmium
Carbonate
(Mouraux,
No.
379).
Tin
Dust
Stannic
Stannic SUnnic
Hydrate
Chloride
Woodcroft,
No.
151;
Maumen6,
1869, in
Chloride
see
384;
Havemeyer,
S.
Zerban, 577).
386. 387. 388. 389. 390. 391. 392. 393. 394. 395. 396. Stannous Stannous Stannous
77;
Manoury,
with
Maumen6;
ind., 1895,
Chloride
Nitrochloride Fluoride
1852,
384). 218).
(Ranson, (Anderson,
Stannic Stannous
Tin Tin
Sulphate Sulphate
Nitrate
(Reynolds,
Chloronitrate
Acid
or
(Reynolds,
Metastannic Alkalies Alkaline of the
No.
Stannic
Stannates Stannates
(Reynolds,
1859,
sae
No.
391). 391).
of the of the
(Reynolds,
Earths Alkalies and
391).
see
(Reynolds.
Alkaline
1859,
No.
Metastannates
Earths
(Reynolds,
1859.
397. 398. 399.
see
No.
391). (Rejmolds.
II. 4, 216.) 1859,
see
Metastannate Peroxide
Nitrate
No.
391).
Antimony Antimony
Antimony Antimony
Dust Tin
Peroxide
398).
544
404. 405. 406. Bismuth Bismuth
INDEX
OF
SUBSTANCES.
Nitrate
Salts
94).
(Hawes,
103).
Aii^.oniumMolybdate
(Wichardt,
D.
407.
Salts
of
Tungstio
Acid
(Reynolds,
1859.
in Woodcroft,
259). }
408.
409.
Titanic
Acid
(Employed
in England
about
1880).
C.
Ferrititanite
(Liesenberg, about
Monasite-Earths
1892).
410.
Thorium-
and
(Browne,
VII.
ObQANIC
SuB0TANCEa*AND
COMPOUNDS;
Substitutes.
BONK
BlACK
AND
It8
411. 412.
Extract
Tannins
of
Gall-Apples (about
Tanning Valonea, (Wagner,
Potassium
700
in Egypt,
and
Liquors
and
(Dorion,
1836;
413. 414. 415. 416. Tannic
III. 86;
Luther,
Quebracho,
Acid Tannic of
(Hlavati, Chs., 27, 254). Walkhoff, 1863, Z., 44. 459). 20). | croft, 1853, in WoodHeffter, Ge., 16, (Heffter,
No.
Z., 9, 331;
Ammonium
Liquid
Tannate
(Galloway,
171).
417.
Tannic
Aoid
with
Lime
442).
418.
Tannic
Aeid
with
Salts
Strontium
see
417).
419. 420. Tannic Tannic Acid Acid
wjith Alumina
with Tartaric
(Heffter,
Acid.
see
No.
417).
Metaphosphoric
or
Acid, and
see
HydroNo.
Albumen
(Heffter,
417).
Acid
(7) (Meritens,
see
(Royers,
Potassium
Ammonium
(Galloway,
Acid For
No.
416).
425. Acetic Acid also with
Sulphurous
Stutser
and
Wernekinck,
metals. 426. 427. 428. Wood
look
under
the
list
Vinegar
Acids
Butyric Fatty
Sulphonic
with
Sulphurous
Sulphuric
Acid
(Spreckels,Z.
ang.,
1902, 891;
429. 430. 431.
Wagner,
the
Z., 9, 331).
Alkalies
Sulphites of
Magnesium
(Stewart.
No. No.
434.
INDEX
OF
SUBSTANCES.
545
Z., 8, 130),
^
435.
436.
Oleic
Acid
(Pidding,
Acid
see
No.
434;
see
Th^nard,
No.
Oleic-Sulphonic
Oxalic
(Spreckels,
437.
Acid
(Lcuchs,
with
Wagner,
and
l^isafeldt,
Oxalic
Acid
Ammonia,
Magnesium
in
18. 616).
439. Ammonium
Oxalate
(Sievier, 1847,
Carbonate
Woodcroft, Permanganates
and
Besson,
(Talamo,
S. ind.,
and
Tartaric
Acid
Wemekinck,
51, 114).
442.
Ammonium Malic
Acid
443.
with
Metallic
Carbonates
(Moureaux, (Moureaux,
Bl. Ass.,
19, 1483).
444.
with
Metallic
Bases
or
Carbonates
Bl. Ass.,
(Hulwa, (Leuchs,
Z.. 9. 7).
III. 86).
Technologic,
12th
451.
1849, in Woodcroft,
Melsens,
Methylalcohol (Trobach,
Alcohol Alcohol Alcohol Alcohol with with Chlorine Acetic
D. Z., 11, 1302). (Jennings, 1825, in Woodcroft, 33; Pesier, Z., 11, 522). Gas Acid
(Paulet, 1837;
Nitric
19, 376).
Sulphuric Acid,
D., 196, 83).
457.
458. 459. 460. 461. 462. 463. 464.
Alcohol
Alcohol Alcohol Alcohol Rum
or
Sulphuric
Sulphurous
Alum and
Acid Acid
Gypsum
(Duquesne,
Lime
with Gin
Magnesium
Sulphite (Degencr,
(Stokes, in Weber,
Glycerine
Glucose
and
Saccharites. of
336).
Lead
or
of
the
Alkaline
Earths
1849, in Woodcroft,
465. 466. 467. 468. 469. 470. 471.
106;
Gwynne.
Stammer,
Magnesium
Starch with
(Galloway,
(Steinkamp,
and Metallic
1848, in Woodcroft,
102).
Hydrocarbons
Kerosene Kerosene with Oil
Petroleum
Ahimina
(Spreckels and
1849,
also with
Kern,
Tar
Oils (Newton,
or
in Woodcroft,
Benzol
Toluol,
Sulphurous
Hydrosulphurou"
Acid
(Kowalski.
546
INDEX
or
SUBSTANCES.
Phenol Phenol
(Fishman.
with Benzol
D.
Petroleum
of Lime
Plllnol with
Chloride
(Menier,
475. 476.
477. 478.
Oxybenxol (Kowalski, see No. 471). also with Sulphurous Acid oi Ozynaphthalin and Oxyanthracene. Acid No. see (Kowalski, 471). Hydrosulphurous (Kowalski, see No. 473). Oxyanthraquinone with Fats Sulphurous or Sulphuric Acid (Spreckels, Z. ang., 1902,
891; Chi., 28, 1072).
or
479.
Tallow
Lard
with
Sulphurous
53. 878).
Oils
or
Sulphuric
Acid
(Spreckels
and
480. 481.
Kern.
Oils Oils
and with
386).
Z.
ang.,
Sulphurous
Sulphuric Acid
(Spreckels,
232).
in
1902,
482. 483. 484.
891).
with Soda Neutral and
Fat
Oils
(Brooman, (Leucbs,
Oil
1857, in Woodcroft.
III. 86).
and
Spermaceti
162).
Stearine Fish and
Spermaceti
(Pidding,
1853,
Woodcroft,
485. 486.
Palmatine
(Carlee. D.
or
Oil with
Sulphurous
Sulphuric
(Spreckels and
Soap
Ammonia
491.
Turpentine
.
(Newton,
1849. in Woodcroft,
Acid
111;
Carlee, Kern,
D.
Z., 33,
738).
492.
Turpentine and
55. 571).
Tar
Sulphuric
or
(Spreckels and
493.
with
Sulphurous
Sulphuric Acid
in Woodcroft, and
or
(Spreckels, Z.
ang.,
891).
494.
495. 496.
Tar
Tar Tar
Oil
(Pidding, 1863,
with Alumina
with
162).
Powders Acid
Metallic
Sulphurous
Sulphuric
1902.
497. 498. 499. 500. Resin Resin Pitch
891).
162). (Pidding. 1853. in Woodcroft. Acid (Spreckels and Kern, and Sulphuric
(Pidding. 1853,
(Newton,
see
No.
497). 111).
Creosote
1849, in Woodcroft,
1842, in Woodcroft,
111).
604.
505. 606.
Radish
OH
No. Oils
or
503).
Sulphur-Containing Ethereal
Ethereal
Oils with
1902, 891;
548
660.
661.
INDEX
OF
SUBSTANCES.
Otteine
(Bninon
and
Roth^;
Ferrocyanide
1817, in
Residues
(So-Called
Factories
Coal-setUiogs)
Oe.. 18, 718). (Lach
and
(Cavaillon,
652.
of Powder-Settlings
1895, 20).
653.
Black
and
Zinc
Bloom
(Macherski and
and
654.
Graphite with
Z., 57, 1044).
Anthracite Coal-Tar Carbonised Gravel Bauxite Calcined Cement
Sand
and
Zinc
Powder
(Macherski
Eoperaki,
566. 666.
667. 668. 559. 560. 561. 562. 563. 564. 565. 566. 567. 668.
(Lemaire,
S. ind., 9, 56).
'
Scums
(Bergmann,
(HlavaU. (Harm,
with
Stone
Brick-Dust
Pumice
(Saunders,
Talc Mica
or
Meerschaum
Natural
(Riedel,
see
No.
566).
(Kohlrausch.
VIII.
569. 570. 571.
Elbctbolttic
Substancbs.
Hydrogen
Osone
(Schollmeyer,
Acid
Iodine. Fluorine
572.
573.
(Lallement,
Acid or Sulphites with Lead, Zinc, Aluminum, Z., 50, 625). (Baudry and Charitonenko, Hydrosulphurous Acid (Ranson, Oe., 26, 737). Coal (Despeissis,Battut, Z., 46, 624).
Tin
Wood
Alkaline
Charcoal Earths
(Hlavati, Z., 53, 258). (Gin and Leleux, Z., 53, 627).
D.
578.
579. 580. 581. 582. 583. 584. 585. 586.
587.
Carbonate
(Schwerin,
(Rembcrt,
Magnesium
Magnalium
Magnesium
Magnesium
Zinc Zinc Basic
(Schwerin, (Schwerin,
(Wohl
and
KoUrepp,
Cadmium Lead
(Urbain, Bl. Ass., 16, 719). Z., 46, 626). Manganese Alloy
also with
Lead-Antimonj* Nodon.
Sulphaite(Piettre and
INDEX
OF
SUBSTANCES.
549
591. 592.
Leftd Lead
Nodon,
BI.
D.
see
Ass.,
593.'Xead
594. 595.
and and
KoUrepp, Kollreppt
Z.. 27.
No.
Basic
Salts
593).
Aluminum
596.
597.
Aluminum-Masneaium
Aluminum
1908,
or
174).
Iron
Manganate
Z., 53,
Hydroxide
Hydroxide
(Delavierre,
598. 599.
1106).
Alumina Iron
(Jennings,
1846,
Clement.
1848.
in
Woodcroft,
89
and
103;
Maigrot,
600. 601. 602. 603.
Iron
Bisulphide
Manganese-Silieon
Manganese
Dioxide
Alloy
(Hlavati.
(Hlavati,
Peroxide
Hydrated
1351).
Manganese
Nodon.
Bl.
Ass.,
19,
604.
Manganates Bourgoin,
of D.
the
Alkalies
and
Alkaline
Earths
(LavoUay
and
Peroxide
Nodon,
see
No.
603).
(Horsin-D6on,
with
Oe., 28,
Acid
162).
or
Sulphurous
Z., 50, 625).
Sulphites
(Bfiudry
and
Chari-
tonenko,
608. 609. 610. 611. 612. 613.
Copper
Iron
(G5ri,
(Horsin-D^on, (Piettre
Peroxide
Ass., Nodon.
16, 729).
D.
Z., 27,
1211).
Bl.
(Piettre
Bl.
and
Nodon.
Ass.,
(Polaciek.
Amalgams
Peroxide
Ass.,
16, 720;
see
Gurwitsch. 612).
Bl.
Bl.
No.
6|4.
615. 616. 617.
Nodon. (Palms,
Ass..
19. 1351).
Easily-Fluid
Silver Silver
Mercury
Alloys Oe.,
Ass..
17. 274).
(Hor8tn-D6on,
with
28, 162).
or
Sulphurous
Z., 50, 625).
Acid
Sulphites
(Baudry
and
Charito-
nenko.
618. Platinum
Thomas
and
Howe,
S.
ind.. 66,
624).
619.
Platinum
and
Antimony Nodon,
D.
Alloy
Z.. 27,
also
with
Manganese
Sulphate
(Piettre
1211).
S.
620.
Platinised
Copper
(Charitonenko,
Additions -"Solid
dubimq
Pboov Oil"
Cobrbctionb. C.
621.
Sebonaft Straw-Meal
Mineral
D.
(Nowakowski,
622.
(Lense.
B5Q
ABBREVIAVIONS
OF
REFEaENCES.
ABBREVUTIONS
OF
REFERENCES.
Reference.
Bftrii CUaaaen-Barti's ^'Zuokerfabrikation**
(Leipsig,
1905).
B Beriehta der deutacben ohenuBchem Geaellichftft
(R"R"ferat6).
Bl. Bulleuin de
U
Sooi6t6 fabrieant
ehimique.
et
BUneh"tte
ZoefE
''Manuel
da
du
raffinear
de
sucre'*
(Paria,
1833).
aua
Bley
Bley's
"Zuckerbereitung
RunkelrOben"
(Halle,
1836).
Bl. Chf. C. C.
D. D.
r.
Asi.
Bulletin
de
raMoeiation
des
cbimistes.
Che'miker-Zeitung
Comptee
Centralblatt rendus fdr die
(ReReperiorium).
Z.
Zuckerindustrie. Journal.
Dingler'a
Z.
Die
polsrtechniaches
Deutsche
Gesch.
lippmann'a 1890).
(Leipaig,
J. fabr.
Journal
des
f abricanta
de
to
tu""e.
Ling-Roth
Ling-Roth's
(London,
"Guide
the
Literature
"^
of
Sugar"
1890).
"
Leucha
Leuchs
10,000 1871).
"Traits
Erfihdungen
und
Ansichten*'
(NQmberg,
Maumen6
Maumen6's
de
la
fabrication
d"
sucre*'
(Paris.
N. Oe. Z. Neue
1878).
f dr
Zeitschrift
Oesterreichisch-Ungarische
industrie.
Prager
S.C. S. ind. St. J. Weber Wooderoft
Marktb.
Prager
The La
Marktberieht. Cane.
Sugar
sucrerie
indigene
"
et
Jahresbericht fQr
"Zeitblatt
Gewerbetreibende."
of
"Abridgments Sugar"
des
Specifioations
ing relat-
(London,
Vereins
1871).
der Deutaohen Zueker-
Z.
SSeitschrift
industrie.
f ilr fdr
angewandte
Zuckerindustrie
Chemie.
in
Bdhmen. No.
103
"Louisiana
Bulletin
(Baton
Rouge,
1908).
INDEX.
A.
"
"
Abbe
refraetomeier, 226.
juice, 301. fermentation,
of the 409.
Bach's
sulphitation prooen,
31, 302.
40.
Absolute Acetio
Bagasse,
Acidity
Juice, 257.
270. 270.
292.
products,
process,
thin-Juice
55.
6.
HarlofF,
furnaces, 33.
moisture
determination,
of
284.
282.
Anthocyanin,
Albuminoid Alcoholic
Aoohol Alcohols
preparation sampling,
sucrose
samples,
201.
determination,
Norris'
288...
291.
process
cane
method,
products, 139.
Bag
Balances, Balling,
Barrel Bateile's Bates'
"ee
39.
holders, 238.
79.
observation
tube, 159.
294.
gases,
feed-water,
methods,
254.
187.
upon,
analysis, 294.
348.
sugar
based
alarm, 296.
to
Boiling
308.
sugar
Boiling-house
254. 270. Bone-black
in massecuites,
(aho
"e"
270.
in analysis, 183.
277.
decolorising
error
power,
normal,
sulphated, Asparagin, 5,
Aspartic
Available
as a
paste,
preparation weight
per
analysis, 127.
foot, 131.
acid, 182.
sugar,
305. of
cane
basis
purchase,
383.
by
199.
dilution
and
spindling,
551
Averaging,
260, 262.
552
INDEX.
Cask,
101. 102. sion, diffu-
CBleuIation of volume^
430.
hydrometer, hydrometer,
of milling and
Cattle-food, analysis, 208. Cellulan, 138. Centrifugals, 00. capacity, 100. dischargers, 100.
By-products
31.
C.
100. self-discharging,
separators,
66.
Cachaia, Calcium,
"ee
Filter-press cake.
in char, 130. in limestone, 389.
Chapman's
Char,
action 118.
circulators, 78.
on
carbonate
sugar
solutions,
determination,
composition
filtrat on,
and
alteration, 116.
114.
112,
sampler,
1.
Cane,
preparation
test
revivification, 115.
of efficiency, 130.
crusher, Fulton,
11.
id.
Charcoal,
Chemical
2.
animal,
methods
113. of
analysis, work,
after
cutting,
6.
of sucrose,
sugai^house
of structure
in milling,
defecation, 75.
7.
6.
analysis,382.
etc., 420.
303.
200.
Circulating water,
Clarification
or
seedlings, 1.
Fiske's
in open
National,
of white Classification
sugars,
of
raw
sugars,
content, in, 7.
4.
2.
Cleaning
method
sugars
transport,
(Hersfeld), 266.
268, 260.
solution, 413.
water,
301.
Cane-trash,
Caramel,
Concentration
formulae, 443.
estimation
of 434.
140. chemical
Condenser-water,
and
Carbohydrates, Carbonation,
process,
quantity,
Cone,
area,
etc., 430.
Copper,
Corallin
Wedderbum's
240.
""foduction
method,
single, 50.
de
solution, 413.
73.
Haan's,
53.
Coral
acid, determination
in
Cross's
sucrose
235. 04.
limestone, 391.
Carbonic
Crystallisation in motion,
for
laboratory
in refining, 118.
INDEX.
553
64. filters,
by mills, calculations,
95. 411.
F.
Curing
99.
Cylinder, volume
and
area,
430.
Feed-water,
automatic
analysis, 294.
sugar
alarm, 296.
Tehling's
Ferment, Defecation,
in open
solution, 415.
409. 409.
Deming's
process,
46.
Fermentation, Fiber,
292.
bagasse,
302.
determination,
in refining, 109.
Desarboniser,
cane,
Deming's
45.
process
defecation,
191.
Denmty,
determination,
and
spindling,260.
juice, reclarification,70.
on
KeUy,
rotation, Diffusion
double, Filter-pressing,
in carbonation,
53.
sampling,
disposal of
process,
waste
scums
(cachaaa), 70.
206.
Filters, various
types,
65.
juice, sampling,
25. water,
Sugar"fiasks,167.
and
analysis, 294.
Flue
gases,
393.
Dilution, 305.
formule,
sampling Foam,
412.
analysis, 395.
341, 443.
analysis, 294.
83.
Dupont Dry
Dutch
paper,
standards,
E.
342.
concentration
and
evaporation,
342, 443.
308. in 241.
sugar-house
340.
calculations,
determinations, Ellipse,
429.
Freeiing
Froth
'*
area,
Entrainment,
Fuel,
32.
Esters, 139.
vidue
Evaporating
Evaporation Evaporator,
tubes,
juice heating,350.
of the
juice,77.
calculation, 342.
77. Glucose,
136.
a.
in cattle
food, 300.
554
IN]""X"
Invert
sugar,
on
of
lead
subaoetate
methods electroljrtic
241.
of analysis,
Meissl-Wein's
gravimetric
methods
methods, using
235. 245.
415 preparation,^
lodate Iron in tions. solupaper,
Meissl-Hiller's
calculation.
413.
Meissl-Hiller
in char,
factors, 236.
precipitation in clarifying
181. 253. ratio, 304. Sideraky's
251.
sulphide
277.
method,
volumetric
method,
J.
Soldalni's
method,
416.
solution,
Soxhlet's Violette's volumetric Wedderburn's
analysis, 221.
of the
method, method,
methods,
calculation
weight,
347.
extraction, 10.
grooves
in
mill-rolls,
16. 15.
Hind-
reduction 240.
Renton, Messchaert.
measurement. mixed
method,
Glutamin,
5.
315.
Granulators,
120.
or
diluted. 302.
with
purification, 38.
H, of solidified
preservation
83.
hyde, formalde-
Hasewinkle's
study
07.
sampling,
201.
molasses, Hind-Renton
strainers, 24.
grooves
juice dry
lead 170. pressure
in
mill-rolls, 16.
Home's method
Jot
for
sucrose,
Hydraulic
regulators
K.
acid, standard
102.
tions, solu-
68.
417.
corrections, 104,
for
L.
Hydrosulphites
bleaching,
76.
Laboratory
Lactic
Landolt's Laurent
appliances, 171.
400.
fermentation,
inversion
I.
tube* 162.
polariscope, 148.
175. inating, elim-
Imbibition,
Immersion Incondensible
10. 324.
Lead
calculation,
refractometer,
gases.
227.
70. 327.
*
Inversion,
calculation,
subacetate,
influence 136.
Home's
on
dry, 170.
observation Invert
sugar,
tube, 162.
also
see
rotation, 170.
Glucose,
on
influence 182.
of acids
rotation,
Levulose,
41
"Mtiinr
T!'
t
Ur
t.
.^.^".
*""-
INDEX.
557
Retention
Rheostat
number,
for
uae
308. in
247.
electrolytic
solution, 416.
Solidified molasses, 97.
Solids
methods,
Rosalie Run
242.
by drying. 264.
225. for filter tube
reports,
by refractometer,
Soxhlet's tests, 244.
glucose
8.
Saccharetin,
reaction
6.
with
Specific gravity,
197. of
determination,
Saccharimeter,
Saccharimetrio
accuracy,
Folariscope.
analysis, limits
184. 134.
"ee
430.
Saccharon,
Saccharose,
Saline
boilers, 32.
of
cane
Sucrose.
Sterilisation
coefficient,304. automatic,
202. 202.
Steuerwald-Clerget methods,
269.
Samplers,
Calumet,
care
Stock-taking,
Strainers
332.
Samples, Sampling,
and
serving, pre-
test, 297.
solutions
on
bagasse, 201.
cane,
200.
diffusion
solutions
on
version, in-
454.
determination, methods,
in bagasse,
chemical
187. 288.
in cane,
in Cross's
214, 216.
oxalic acid method,235.
212.
cattle-food, 300.
Sand
Saturation
molasses,
work, 70.
264, 266.
67. filter-pressing,
optical methods,
in sugars, 274. in waste-water,
141.
centrifugal, 66.
Fiske's
294.
or
influence the
of
lead
subaoetate
on
National,
10.
rotation, 179.
on
of salts
the
pipette, 231.
"
retention 308.
or
recovery
and
211.
to
weight,
reduce
319.
Subacetate
of 179.
.
lead, Home's
sampling,
Soda,
carbonate,
75.
ing, scal-
influence
on
Sugar
558
INDEX.
Sugar
analysiB, optical
141.
methods,
Temperature,
Tin salt
influence 183.
on
isations, polar76.
as
sugar
wash,
90.
Total
by
Cane.
crystallisation, 118.
271.
method,
225. 224. 231.
crystallised, estimation, factory calculations, 340. flasks, calibration, 160. cleaning, 169.
losses, calculations, 335. manufacture,
processes,
by Josse's by Pellet's
notes
on
36.
Trapetium, Trapesoid,
Triangle,
Turmeric
area, area,
packing,
rendment,
101. of pure,
382.
area,
etc., 428.
411.
preparation
paper,
278:
Tyroein, 5.
V. 228. Vacuum
pan, ovens,
224.
212.
85.
solubility, 455,
456.
in
errors
coils,81.
409.
Vinous
fermentation,
of low
grades, 103.
212.
247.
trieffor sampling,
weights, 320. Sugars, analysis, 274. Clerget's
275. in the color
cane,
solution, 416.
Viscous Vivien's
fermentation, 409.
control
tube*for carbona-
method
for
sucrose,
tion, 56.
134.
by Dutch
103.
standard,
in
278.
Warehouse
105.
deterioration
warehouses,
407. diffusion,
of quality, 406.
Sulphitation
Bach's Louisiana
after
liming, 49.
49. 47.
process,
in
diffumon, anidy-
process,
sis,294.
boiler
Wax,
in
and
cane,
Weights
determination Weinrich's
116.
and
customary
Sulphuric
acid,
metric, 425.
decarbonizer for
limestone, 394.
standard
char:
Sulphurous
in the Sweetland
Westphal's
sugain
Sweet-water,
fiber,determination,
67. filter-press, X.
217.
T.
Worthington
following
this Xanthin
Tables,
"""
List
Index.
bodies,
140.
LIST
OF
TABLES
AND
FORMULA..
CARBOHYDRATES. Chemical
and
Physical
Properties
of
the
Principal
Carbohydrates.
Ewell. 458.
CALIBRATION Calibration
Calibration of Flasks of Flasks for Use
to to
OF
True Mohr's
GLASS
VESSELS.
451. 453. 452.
Cubic
Units
to
Centimeters,
or
Cubic
Cubic
Centimeters,
CorreclionB
in Calibrating
True
Centimeters,
DENSITY.
Comparison Sugar
Corrections
DEGREES
of
BRIX
AND and
BAVUk,
and 482. the
DRY
SUBSTANCE.
of
Degrees
at
Brix
Baum4, Stammer,
Specific Gravity
Hydrometer.
Solutions for
17|" C.
of
Variations
Temperature,
'^
Brix
Ger-
lach, 489.
Corrections
at
for
Variations 490.
at
of
Temperature
for
Hydrometers
438.
Standard
20""
C,
of Water
Various
Temperatures.
Corrections.
Thiesen,
Substance
by
and
Refractometer.
Substance
by Refractometer, Degree
at
Specific Gravity
Brix
(Per Cent
Various
Temperatures.
198.
DILUTION
Dilution of Sulphuric Acid.
AND
CONCENTRATION.
472.
Anthon,
Evaporation
Formuls Reduction
Tables.
Concentration,
and Volume of
a
443.
Weight
Sirup
to
Basis
of
30*
Baum^.
Spencer, 440.
"
AND
CONTRACTION.
by Heat, 447.
of Glass, Cubical, 447.
of expansion
559
660
LIST
OF
TABLES
AND
FORMULiB.
of 454. of
Cane-sugar Invert-sugar
Solutions
Solutions
on
Inversion.
Gallois
and
Du-
on
Gallois
and
Dupont,
Volume
454. at
of Sugar
Vaiioiu
Gerlach,
454.
REAGENTS.
and
Strength Work,
of Solutions
for Use
in Analysis, 422.
for Sugar
410.
SOLUBILITIES.
Baryta
Lime Salts
in Sugar and
Solutions.
and !^ellet
Sencier, 467.
467.
Sugar
in Sugar
Solutions, 455.
Jacobsthal,
Solutions.
in Sugar
Solutions.
Strontia
Sidersky, 466.
STRENGTHS
Acetate of Lead.
OF
SOLUTIONS.
ETC.
Gerlach,
in Milk in Milk
475.
Ammonia.
Calcium Calcium
Carius, 475.
Oxide of Lime.
^
Oxide
of Lime.
474.
Hydrochloric
Nitric
Acid.
Graham-Otto,
472.
Acid.
Oxide
Kolb, (Sodium
Potassic
Sodic
Hydroxide).
Oxide
Hydroxide).
for Dilution.
Sulphuric
Acid.
Sulphuric Add,
THERMAL
DATA.
"
Gerlach,
of One
454.
Converting
446.
Those
of
Freezing-Mixtures.
of of Iron
Walker,
Metals,
as
447.
Indicated
by Its Color,
446.
SUCROSE,
REDUCING
SUGARS
OF
(GLUCOSE),
PURITY.
AND
CIENTS COEFFI-
Clerget-Steuerwald
Coefficients Coefficients
Constants.
of Purity. of Purity.
Kottmann, Home,
LIST
OF
TABLES
AND
FORMULiB.
561
Meiasl-Hiller
Table
for
Invert
Sugar.
Rice,
517.
Reducing 240,
Sucrose
Sugar 276,
Tables. Factors.
616.
Tables.
Meiasl-Wein,
Hersfeld,
and
Meissl-HlUer,
180,
Sohmiti,
500,
506. 512.
Sucrose
Crampton,
UNCLASSIFIED
TABLES.
Weights,
Sugar.
of the
425.
Geerligs, Weight
that Von 428. of have
514.
Condenser-water.
been 532.
Norris,
in
434.
Substances
Used
Treating
Sugar-oontaining
Solutions.
Lippmann,
(Empty
Gallon
Space)
and
405.
in
Cylindrical
Foot of
Tanks,
Sugar
408.
Cubic
Solutions,
also
Weight
of
(Briz),
per
Weight
U.
Gallon Bureau
and of
and
Cubic
Foot 440.
of
Water
at
Various
Temperatures.
S.
Standards,
Metric
Weights
Measures,
425.
and
Customary.
U.
S.
Bureau
of
Standards,
n
's
5l
"D
a n
is'
as
"
"WESTON" Centrifugals
BELT,
-
ELECTRIC
and
WATER-DRIVEN
Catalogues
our new
on
giving
to
Specially designed
Switch
interlocked
Motors,
brake.
and
patent
Self-Dischargers
Unloaders
Double-curing
Btakera:"
_" " ^^" ^^
plants
POTT,
CASSELS
MOTHERWELL,
"
WILLIAMSON,
SCOTLAND
BATES
SUGAR
AS ADOPTBD BT THB U.
FLASKS
S. CUSTOMS
8BSVICB
at
"Jt.T"*
No. Bates
18411
Bates
Sugar Flaska
(M actual
aiia) by
us
Suffar
the the
Flasks
true
or
are
regularly furnished
milliliter
are
adjusted
at
metric
at
20^
C,
to
or
2i\i'* C.
the be within .04ml for the tolerance 100ml and for the 200ml d: db .06ml lOOml is the standard Flask U. 8. Customs capacity. The in paragraph flask described House "b," section yil" Bureau of Standards Circular No. 44, '*Folarimetry. (I
tropics.
They
guaranteed
Capacity, ml
18411. 1841S.
'.
at 10""C.
,
too
100
Each,
adjusted
without
81
1
10 10
81.80
1.80
17H""C.
"'
18414
graduation.
to
40 udthont notiem.
Rriemm
ttaht^ct
chan^m
ARTHUR
UBORATORY
West
H.
THOMAS
AND
CO. REAOGNfS
U.S.A.
APPARATUS
Squre
Washintton
PHILADELPHIA,
GUILD
BROOKLYN,
"
NEW
GARRISON
YORK,
U.S.A. OF
BUILDERS
Special Sugar
Vacuum,
Sweet
House
Pumps
for
centrifugals.
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