Kew York Agricultural Experiment Station. 199 



defined as the proportion or percentage which the sugar consti- 

 tutes of the total solids in the juice. Thus, in the illustration 

 given, of 100 parts of total solids in juice, the sugar forms 70 

 parts. 



Why is the coeflficient of purity regarded as an important ele- 

 ment in determining the quality of sugar beets? Because the 

 portion which is not sugar prevents complete crystallization and 

 recovery of the sugar in the process ol manufacture. Experience 

 has shown that for each pound of non-sugar solids, one pound of 

 sugar is not recovered from the juice. In the illustration used 

 above, we have in 100 pounds of juice 12.8 pounds of sugar and 

 5.4 pounds of non-sugar solids. Then, in this case, we should 

 expect to recover only 7.4 pounds of sugar from the 12.8 pounds 

 present in the juice. 



To give another illustration, 100 pounds of juice contains 17.3 

 pounds of sugar and 19.8 pounds of total solids. The coefficient 

 of purity is 87.5 and the amount of non-sugar solids is 2.5 pounds. 

 From 100 pounds of such juice, 14.8 pounds of sugar could be re- 

 covered. 



As a rule, sugar is recovered to the extent of 70 pounds for 100 

 pounds of sugar in the beet root. 



From the preceding statements, the importance of the purity 

 of beet juice can be appreciated as an element in determining the 

 practical value of sugar beets for sugar production. 



The tabulated statement onpa.ge 191 shows the results obtained 

 by us in our season's work. 



Conditions Influencing Coefficient of Purity. 



Most of the conditions which affect the percentage of sugar 

 contained in beets also influence the coefficient of purity. Among 

 conditions specially to be mentioned are the following : 



1. Maturity. 



2. Fertilizers. 



3. Size. 



4. Portion of root. 



