. Journal . acing the vessel, in which the mixing is effected,above the battery.—L. E. Beetroot juice; Process and apparatus for mixing,double extraction, and proqressive and continuous exhaus-tion especially applicable to . E. Viez. Fr. Pat. 401,759. Jan. 29, material {, beetroot pulp or cossettes) is mixed withthe solvent (, beetroot juice, water, or vinasse), and thewhole is pumped through the pipe, /, into the lower partof the vessel, A. This vessel consists of two juxtaposedvertical columns, a, and is provided with a perforatedfalse bottom, c. Part of the liquor flows tli
. Journal . acing the vessel, in which the mixing is effected,above the battery.—L. E. Beetroot juice; Process and apparatus for mixing,double extraction, and proqressive and continuous exhaus-tion especially applicable to . E. Viez. Fr. Pat. 401,759. Jan. 29, material {, beetroot pulp or cossettes) is mixed withthe solvent (, beetroot juice, water, or vinasse), and thewhole is pumped through the pipe, /, into the lower partof the vessel, A. This vessel consists of two juxtaposedvertical columns, a, and is provided with a perforatedfalse bottom, c. Part of the liquor flows tlirough the falsebottom to the outlet, e, below ; the remainder, with thesolid matter, passes upwards, meeting a descendingstream of solvent introduced through the pipes, h. Extrac-tion is facilitated by the action of stirrers. 6, with inclinedblades, placed in each column ; the scrapers, d, mounted onthe same axes as the stirring blades, scrape the falsebottom, c. The exhausted material is evacuated through. the outlet, g. If desired, the material to be treated maybe introduced at the upper part of the vessel and evacuatedbelow, the solvent then being introduced at the lowerpart and the juice withdrawn above.—L. E. Sugar syrups ; Process and apparatus for direct conversion of into sugars ready for consumption attd of pUasant flavour. 0. Gridre. Fr. Pat. 402,305, Apr. 22, Int. Conv., Apr. 25, 1908. A SUOAR solution, preferably of high purity, is rapidly evaporated, at first in a vacuum and then in air, the I solution Ijeing protected from the air by a stratum of vapour. Evaporation is continued until a temjxrature of 120°— 130° C. is attained. The brief action of a high temperature I (about 125° C.) imparts a flavour to beet sugar similar to I that of cane sugar ; in the case of cane sugar the tempera- ! ture should not be raised to so high a point. The syrup is now treated with a quantity (amounting to 50 or 100 per ] cent, of the syrup, or even more) of fine
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