Jan. is. 1921 Deterioration of Sugars in Storage 653 



as to inhibit their detrimental activities. In this connection it may be 

 stated that recent experiments have enabled us to develop a method for 

 eliminating the microorganisms in sugar by the use of superheated steam 

 in the centrifugal which destroys over 90 per cent of the microorganisms. 1 

 It is, therefore, evident that sugar deterioration depends upon the two 

 factors of moisture ratio and number of microorganisms per gram. 

 Furthermore, if the number of microorganisms is sufficiently reduced, and 

 if the moisture ratio is properly controlled, -sugar deterioration may be 

 satisfactorily prevented. 



SUMMARY 



(1) From the results presented a correlation has been established be- 

 tween deterioration and the number of microorganisms and between 

 deterioration and the moisture ratio. This makes it possible, as previ- 

 ously stated, 2 to predict the keeping quality of sugar by a preliminary 

 bacteriological and chem ical analysis. 



(2) From 3 to 6 bags of Cuban raw sugars, each of 10 different marks, 

 with moisture ratios varying from 0.18 to 0.50, were stored under normal 

 conditions in a large warehouse and were analyzed chemically and bac- 

 terio logically at the beginning and after four and eight weeks, respectively. 

 There was a loss in polarization in most of the sugars at the end of each 

 period, which was generally accompanied by a gain in reducing sugars 

 and moisture content. 



(3) There was a decided increase in the number of microorganisms per 

 gram, especially during the first four weeks, which could be correlated, 

 within certain limitations, with deterioration. In general, there were 

 more microorganisms in the middle of the bag than at the surface. A 

 large initial infection or rapid multiplication of microorganisms was re- 

 sponsible for an increase in deterioration. 



(4) It has been shown that the use of superheated steam in the cen- 

 trifugal will reduce the number of microorganisms more than 90 per 

 cent and consequently may eliminate deterioration if the moisture ratio 

 is likewise properly controlled. 



1 Kopeloff, Nicholas, the prevention of sugar deterioration by the use of superheated steam 

 in centrifugals. In Jour. Indus, and Engin. Chem., v. 12, no. 9, p. 860-862, 1 fig. 1920. 

 2 Kopeloff, Lillian, op. cit., 1920. 



