Sugar, cane and beet: an object lesson . r-products. They used to be considerable, but theirquantity is gradually becoming smaller, and, therefore,less important. In Java, where the practice is to takesyrups back into the pan, thus swelling the quantityof so-called first products, the low black final productis very small in amount. In sorrie countries the secondproducts are so good in grain and colour that they fetcha satisfactory price in the market. The beetrootfactories often turn out an excellent second product,much sought after by the refiner. A new method of dealing with the after produc
Sugar, cane and beet: an object lesson . r-products. They used to be considerable, but theirquantity is gradually becoming smaller, and, therefore,less important. In Java, where the practice is to takesyrups back into the pan, thus swelling the quantityof so-called first products, the low black final productis very small in amount. In sorrie countries the secondproducts are so good in grain and colour that they fetcha satisfactory price in the market. The beetrootfactories often turn out an excellent second product,much sought after by the refiner. A new method of dealing with the after products ofthe factory is now much employed. In boiling a viscous,impure, second syrup, it is not possible to producein the pan as much grain as the syrup is capable offorming. But if the masse-cuite, after it leaves the pan,be subjected to a quiet stirring motion the portion ofthe syrup which was unable, owing to the inert stateof the mass, to crystallize in the pan, will begin to deposita further amount of sugar in the crystalline form, not. en W z 3o <! 1-1<!O& SH Z wo o o 74 SUGAR by making new crystals but by building up the crystalsalready existing in the mass. This has been called crystallization in motion. The same process maybe applied to the so-called first-product, which has beenboiled not only from pure juice but also, at the end ofthe boiling, with an admixture of second syrup. Thisaddition makes the masse-cuite, at the end of the opera-tion, more viscous than it otherwise would be -; but theprocess of subsequent stirring helps the viscous syrupto deposit more sugar on the grains, and the result isa good imitation of a genuine first product. The scientific explanation of this method of addinga less pure syrup to the pan nearly full of a first productmasse-cuite is worth a moments attention. As longas the boiling, and, therefore, evaporation, of thecrystallized mass in the pan continues, the motherliquor in which it moves should continue to depositfresh sugar on the
Size: 1242px × 2013px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1910
