FURTHER STUDIES IN THE DETERIORATION OF 

 SUGARS IN STORAGE 1 



By Nicholas KopELOFF, H. Z. E. Perkins, and C. J. Welcome, Louisiana Agri- 

 cultural Experiment Station 



In a study of the deterioration of Cuban raw sugars stored under 

 normal conditions during the summer of 191 9 certain conclusions were 

 indicated concerning the correlation between chemical and bacteriolog- 

 ical analysis, with special reference to losses in sucrose content. 2 It was 

 shown that the keeping quality of a sugar depends not only upon the 

 moisture ratio but likewise upon the content of microorganisms and 

 that any prediction concerning deterioration involves a concomitant 

 consideration of these two factors. 3 In the present investigation of 

 sugars stored in 1920 the technic and procedure were identical with those 

 previously used, which have been described elsewhere; 4 the only differ- 

 ence was that in 1920 the position of the bags in any single pile was re- 

 versed after four weeks' incubation to obtain uniformity of environment, 

 and the bags were placed on scantling 1 foot from the floor and were 

 protected by a covering of a single layer of sacks. 



It was especially designed to have under observation as large a variety 

 of sugars as possible, and from the succeeding data it will be seen that 

 all extremes in polarization, moisture, and number of microorganisms 

 are to be found. This is not only true of the different marks chosen but 

 more significantly of the bags of each mark. As a rule 3 bags which 

 varied sufficiently to be considered representative of the mark were 

 chosen, and in some instances, where the variations in a lot were unusual, 

 6 bags were taken. It may be mentioned parenthetically that it was 

 planned to sample the bags monthly for six months, but because of the 

 postponed arrival of sugar it was necessary to delay the initial sampling 

 and thus curtail the number of analyses. In the succeeding tables the 

 names of the marks have been abbreviated to symbols, since there has 

 been no intention of subjecting any of the sugars to criticism. All the 

 sugars came from Cuba with the exception of 2 marks, M and A, from 

 Porto Rico. Seven of the 10 marks represent sugars transported by 

 vessel, the remaining 3 (Am, O, and Phil) having come by railroad via 



1 Published by the courtesy of the American Chemical Society. Paper read at the meeting held in St. 

 Louis, April, 1920. 



It is a privilege to acknowledge the invaluable assistance of Mr. J. McFetridge, whose interest made it 

 possible to carry out this investigation, and the efficient help of Mr. Salvant and his associates at Chalmette, 

 La. 



2 Kopeloff, Nicholas, and Perkins, H. Z. E. the deterioration of cuban raw sugar in storage. 

 in Jour. Indus, and Engin. Chem., v. 12, no. 6, p. 555-558, 1920. 



3 and Kopeloff, Lillian, the deterioration of cane sugar by fungi. La. Agr. Exp. Sta. 



Bui. 166, 72 p., illus. 1919. Literature cited, p. 69-72. 



1 — ■ — ■ Welcome, C. J., and Kopeloff, Lillian, the prevention of sugar deterioration. La. 

 Agr. Exp. Sta. Bui. 175, 58 p., 1 fig. 1920. Literature cited, p. 58. 



Journal of Agricultural Research, Vol. XX, No. 8 



Washington, D. C Jan. 15, 1921 



wo Key No. La.~3 



(637) 



