. Something about sugar; its history, growth, manufacture and distribution . REFINING OF RAW SUGAR 67 and the massecuite drops from the pan into a mixer directly un-derneath. There it is kept constantly in motion by a revolvingshaft with paddles, to prevent the crystals from sinking to thebottom. From the mixer it is drawn into the centrifugals andpurged of the mother liquor, the pure crystals being left in themachine. The liquor thus drawn off contains whatever impuri-ties may have remained in the original liquor. It is now pumpedback and run through the char filters again, after which it isb
. Something about sugar; its history, growth, manufacture and distribution . REFINING OF RAW SUGAR 67 and the massecuite drops from the pan into a mixer directly un-derneath. There it is kept constantly in motion by a revolvingshaft with paddles, to prevent the crystals from sinking to thebottom. From the mixer it is drawn into the centrifugals andpurged of the mother liquor, the pure crystals being left in themachine. The liquor thus drawn off contains whatever impuri-ties may have remained in the original liquor. It is now pumpedback and run through the char filters again, after which it isboiled in the vacuum pan and the granulated sugar taken out inthe centrifugals. This completes the process of producing crys-tallized sugar by concentration. There are many interesting and intricate problems in con-nection with the extraction of the sugar from the wash waters,sweet waters and low-grade syrups that are constantly accumu-lating in a sugar refinery, but space will not admit of their be-ing dealt with here. Suffice it to say that the process of extrac-tion is
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
