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THE GUM FERMENTATION OF SUGAR CANE JUICE, 



constant weight, and finally the ash is determined. On subtract- 

 ing the ash from the dried gum, the amount of crude gum in the 

 portion taken is obtained. The alcohol is distilled off from the 

 sugars, which are estimated volumetrically before and after 

 inversion with hydrochloric acid at 70° C. 



The following table shows the progressive formation of gum 

 and mixed reducing sugars in the dilute peptone solution. The 

 percentages are given to the nearest whole number. 



The Fermentation of Sacchakose at 37° C. in a Solution containing 

 100 GRMS. Saccharose, 1 gkm. Peptone and Salts per Litre. 



Curves showing the loss of Saccharose and formation of Gum and 

 Invert Sugar 



