. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Part III. THE WORK OF THE CHEMICAL DIVISION. BY A. L. KNISELY AND G. W. CAVANAUGH UNDER THE DIRECTION OF G. C. CALDWELL, CHEMIST. The work of the Chemical Division has been carried along lines very similar to those of a year ago. Samples of beets have been received from several hundred farmers. In most cases the samples were accompanied by reports of the experi- mental 75- Apparatus used ifi the analysis of Sugar Beets. The first step in the anal
. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Part III. THE WORK OF THE CHEMICAL DIVISION. BY A. L. KNISELY AND G. W. CAVANAUGH UNDER THE DIRECTION OF G. C. CALDWELL, CHEMIST. The work of the Chemical Division has been carried along lines very similar to those of a year ago. Samples of beets have been received from several hundred farmers. In most cases the samples were accompanied by reports of the experi- mental 75- Apparatus used ifi the analysis of Sugar Beets. The first step in the analysis of sugar beets is to obtain a sample of juice. This process is similar to cider-making. The beets are grated on an ordinary grater, lying under the press. The pulp obtained, about one pint, is put in the cylinder of the press and the juice pressed out flows into the glass cup or beaker under the spout. The juice is then poured into the tall glass cylinder at the left of the lamp. The temperature of the juice must be found with the thermometer,which lies on the table in front of the cylinder. The density or solid matter of the juice is next found by means. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Cornell University. Agricultural Experiment Station. Ithaca, N. Y. : The University
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