. Cane sugar; a textbook on the agriculture of the sugar cane, the manufacture of cane sugar, and the analysis of sugar-house products. e action of hme on these bodies is of great importance. At tempera-tiires not above 50° C. the main product of the action of hme is lactic acidappearing in the juice as lactates. These salts are stable and colourlessand do not form basic combinations. As the temperature of reaction rises, 280 THE CARBONATION PROCESSES 281 glucinic and saccharinic acids are formed. These bodies are unstable andform dark-colom-ed basic salts, which are insoluble only in alkaline
. Cane sugar; a textbook on the agriculture of the sugar cane, the manufacture of cane sugar, and the analysis of sugar-house products. e action of hme on these bodies is of great importance. At tempera-tiires not above 50° C. the main product of the action of hme is lactic acidappearing in the juice as lactates. These salts are stable and colourlessand do not form basic combinations. As the temperature of reaction rises, 280 THE CARBONATION PROCESSES 281 glucinic and saccharinic acids are formed. These bodies are unstable andform dark-colom-ed basic salts, which are insoluble only in alkaline a still continued rise in temperature a more profound decompositionobtains, with the formation of acetic, formic, and carbonic acids, the dark-coloured basic bodies being broken down to simpler colourless a result of these reactions several methods of operating have been devised. Single Carbonation.—The raw juice is received in tanks, and is at oncemixed with 7 to 10 per cent, of its volume of milk-of-lime at 20° Baume,corresponding to 1-5 to 2-0 per cent, of dry lime on the weight of the Fig. 165 As described in the earlier Java publications, the temperature of reaction was60° C, reduced later to 55° C, and now finally given as lying between 45° 55° C, and as near as possible to 50° C. At this temperature very littledestruction of reducing sugars takes place, and no darkening at all due tothe formation of basic salts. After the addition of lime, carbon dioxide ispumped into the juice, causing the precipitation of the lime as a certain stage of the process the juice becomes very viscous, due to theformation of a complex body, hydro-sucro carbonate of Ume, C^^^z^iv2CaO{OH)2, sCaCO^. At this stage the juice froths violently, due to thevery imperfect absorption of the gas. With continued gassing this complexbody is broken up, and eventually a product with an alkalinity of about 60mgrms. CaO\ per Utre, corresponding
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectsugar, bookyear1921
