358 



THE AGRICJLTQRAL NEWS. 



August 21, 1909. 



modes of formation of this product. The oldest explana- 

 tion of the matter is that which is known as the 

 mechanical theory, and consists in the statement that 

 the viscosity of the solution prevents the extremely 

 small particles of cane-sugar from coming together to 

 form crystals. At the present time the mechanical 

 theory is almost entirely abandoned, having given 

 place to theories attributing the retention of sugar in 

 solution to the chemical action of impurities. The 

 earliest of these chemical theories was that the forma- 

 tion of molasses was entirely due to the presence of 

 glucose, which formed uncrystallizable compounds with 

 the sucrose present. This, however, is now largely 

 discredited in the light of modern investigation, and has 

 been succeeded by the more generally accepted glucose- 

 ash theory of Hertzfeld, and more especially Prinsen 

 Geerligs. In this, the chief responsibility is placed 

 upon the mineral matter which the juice originally 

 contained, and upon that which has been added in the 

 process of ' liming '. Cane-sugar forms very soluble com- 

 pounds with part of this ash material, which are 

 practically impossible to crystallize, and the difficulty 

 of recovering it from the molasses is accounted for in 

 this way. In the case of the molasses of the beet 

 sugar factory which contains practically no glucose, 

 this theory, which was originated by Hertzfeld, sufficient- 

 ly accounts for all the observed facts. On the other 

 l^and, cane-sugar molasses, containing as it does 

 glucose in varying but relatively large proportions, 

 evinces features not completely accounted for by the 

 theory outlined above. For the elaboration of this 

 theory to fit the facts in relation to cane-sugar 

 molasses, we are indebted to Prinsen CJeerligs. 



He has pointed out that cane-sugar forms soluble 

 compounds with the ash constituents less readily than 

 glucose does under similar conditions ; hence it follows 

 that the greater the proportion of the latter which is 

 present, the less is the likelihood lof the cane-sugar 

 forming compounds with the ash from which it is 

 uncrystallizable, and that, therefore, the greater the 

 glucose content of the molasses is, the larger will be 

 the possible recovery of cane-sugar. Prinsen Geerligs 

 has adduced, in support of this view, a large number of 

 analyses of molasses from the cane-sugar factories of 

 Java, and has shown that, within limits, the greater 

 the ratio which the glucose content bears to the ash 

 content, the lower will be the ratio which the sucrose 

 l)ears to the water. Peck, in Hawaii has drawn 

 .attention to another cause which may prevent the 

 growth of sugar-crystals in a massecuite ; that is the 

 presence of gummy matter. He has shown that 

 removal of gum from molasses promotes the further 



recovery of sugar crystals, and he is inclined to attribute 

 this to mechanical action, and to return to the older 

 mechanical theory of molasses formation. The sugges- 

 tion has however been put forward that the real action 

 of the gum is, under certain conditions, to coat the 

 small crystals as they are formed and thus to stop their 

 increase in bulk from the sugar which is in solution. 

 Experience at the central factories in Antigua 

 furnishes support to this explanation, for it has been 

 found that continued stirring of second massecuites, 

 after the first crystals have been formed, decreases the 

 recovery of sugar; better results are obtained if they 

 are allowed to stand undisturbed for some time before 

 curing, when considerable quantities of gum rise to the 

 surface. It is suggested that the foregoing niiiv form 

 an explanation in harmony with the accepted theories 

 of Hertzfeld and Geerligs, and also with the observed 

 facts in relation to gums. 



It is well known that molasses, on storage, generally 

 undergoes very evident changes ; these are usually 

 broadly referred to as fermentation, and include ' froth- 

 ing' and 'souring'. The former of these occasions 

 direct loss owing to the overflowing of the liquid con- 

 sequent on effervescence ; it does not appear, how- 

 ever, that there are any consequent deep-seated altera- 

 tions in its more valuable contents. Careful experi- 

 ments have gone to show that it is not of the nature of 

 a true fermentation : that is one in which organisms are 

 thriving at the expense of these contents, but that it 

 really has its origin in the breaking up of easily decom- 

 posable gummy products. Thus no internal loss may 

 be apprehended in the presence of this phenomenon. 

 The latter change, that of ' souring ', though less 

 evident in its natural outward manifestations, is far 

 more serious both as regards the sugar content and the 

 palatability — and therefore the market value — of the 

 molasses. It is due entirely to the presence of living 

 organisms and. as this is so, if infection of the molasses 

 by such organisms is guarded against, it can be entirely 

 prevented. At the present time it is feared that, in 

 the case of the majority of muscovado boiling houses 

 and molasses storehouses in the West Indies, little 

 is done to secure that cleanliness which is the essential 

 feature in presenting infection. Attention may be 

 directed to the report of the Committee of the Barba- 

 dos Agricultural Society appointed to enquire into the 

 reasons underlying the souring of molasses in that 

 island, and to the excellent list of suggestions for the 

 prevention of its occurrence appended thereto. These, 

 if thoroughly carried into effect, should go far towards 

 minimizing this The report was published in pamphlet 

 form by the Barbados Agricultural Society and was 



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