REPORT ON SUGAR PRODUCTION FROM MAIZE. 7 



If we compare the averages of all determinations which are 

 brought together in the table, it will be seen that the greatest effect 

 resulting from the removal of the ears is on the sucrose content. 

 While there was a substantial gain in nonsugar solids, the increase 

 was not nearly so great as in the case of the sucrose. The percentage 

 of invert sugar, as has already been pointed out, was scarcely affected. 



The sugar content where the ears had been removed (Table II) 

 increased at a very uniform rate from the date of the first analysis 

 until September 12, when the maximum was reached. After this 

 there was a decrease, which, however, was subject to considerable 

 fluctuation. It will be noted that the last sucrose determination 

 (9.01 per cent) is somewhat higher than the average for the entire 

 season (8.71 percent). 



The percentage of invert sugar was highest during the early part 

 of the season, after which there was a decrease, followed by an in- 

 crease toward the end of the season. 



That the accumulation of sugar is affected very quickly by the 

 removal of the ears is indicated by the fact that the analysis of 

 August 27, which was only five days after the ears were removed, 

 showed an increase in sugar content of 3.5 per cent. 



PRESSING, CLARIFICATION, AND EVAPORATION. 



The experiments included under this heading were conducted by 

 Mr. Bryan, who reports as follows: 



EFFECT OF SEPARATE PRESSINGS. 



In order to study the effect of extra pressing, a sample of cornstalks was run through 

 the mill and the juice collected. The stalks were again run through the mill and 

 this juice collected. The pressed cane coming from this second pressing was mois- 

 tened with water and then run through the mill. This juice was collected. The juice 

 coming from the three pressings was analyzed separately; then all mixed together 

 and the mixed juice analyzed. The results of this work are shown in Table III. 



Table III. — Composition of juice from separate pressings. 



Juices analyzed. 



Juice from first pressing. . . 

 Juice from second pressing 



Juice from maceration 



Mixed juice 



Solids. 



Percent. 



14.76 



15.36 



9.81 



13. 41 



Sucrose. 



Per cent. 



10.02 



10.17 



6.56 



8.97 



Invert 

 sugar. 



Per cent. 



1.82 



1.63 



.93 



1.56 



Ash. 



Per cent. 



0.66 



.68 



.45 



Nonsugar 

 solids. 



Per cent. 

 2.26 

 2.88 

 1.87 

 2.30 



Purity. 



Percent. 

 67.9 

 66.2 

 66.9 



66.8 



It will be noted that the juice from the second pressing contains slightly more solids 

 and also sucrose than the juice of the first pressing. At the same time it is much 

 higher in nonsugar solids, which gives it a lower purity. This fact is always noted 

 in cane-sugar manufacture, viz, that the purer juice comes from the first pressing 

 and as pressing increases the juice becomes more impure. 

 [Cir. ill] 



