30 Journal of Agricultural Research voi. xviii, No. i 



(14) The middle joints of the cane are higher in total sugars and in 

 sucrose but lower in dextrose and in levulose, than the upper and the 

 lower joints. The upper joint contains so little sugar and such a low 

 coefficient of purity that it can well be excluded from the milling in sirup 

 making. 



(15) Sorghum cane grown in Minnesota has a much lower sugar con- 

 tent than cane grown in regions of longer and warmer growing seasons. 

 There are indications that if the advent of frost could be delayed, cane 

 which is usually considered mature would continue for another week or 

 10 days not only to increase the ratio of sucrose to reducing sugars but 

 to elaborate more total sugars. The juice of northern-grown cane has a 

 higher purity than that of southern grown. This is a phenomenon of 

 early maturation exhibited by most plants when grown under sub- 

 optimum conditions. 



(16) At the time of the first appearance of the panicles the reducing 

 sugars are greatly in excess of the sucrose. The former rapidly decrease 

 and the latter rapidly increases, until at the stage of full bloom they are 

 about equal in amount. The respective changes continue up to ma- 

 turity, when the ratio of sucrose to reducing sugars is in Minnesota- 

 grown cane about 70 to 30. In very mature Virginia-grown cane the 

 ratio is 90 to 10, or even higher. 



(17) Removal of the seed heads prior to maturity hastens the produc- 

 tion of the maximum amount of sugar in the juice, but the same maxi- 

 mum would be attained later without the removal of the seed heads. 



LITERATURE CITED 



(i) Abderhalden, Emil. 



1910. HANDBUCH DER BIOCHEMISCHEN ARBEITSMETHODEN. Bd. 2. Berlin. 



(2) 



1911. BIOCHEMISCHES HANDLEXIKON. Bd. 4. Berlin. 



(3) Anderson, Arthur K. 



1917. THE CHEMICAIv CHANGES WHICH ARE CAUSED BY DEFECATION OF SORGHUM 



JUICE FOR SYRUP MANUFACTURE. In Jouf. Indus. and Engin. Chem. , 



V. 9, no. 5, p. 492-499- 



(4) Browne, C. A., jr., and Blouin, R. E. 



1907. The chemistry of the sugar cane and its PRODUCTS IN LOUISIANA. 



VI. CLARIFICATION OF SUGAR CANE JUICE. La. Agf. Exp. Sta. Bul. 

 91, p. 33-88. 



(5) Collier, Peter. 



1884. sorghum, ITS CULTURE AND MANUFACTURE . . . 570 p., 49 pi. Cincinnati. 



(6) Goldthwaite, N. E. 



1909. contribution on the CHEMISTRY AND PHYSICS OF JELLY-MAKING. In 



Jour. Indus, and Engin. Chem., v. i, no. 6, p. 333-34°- 



(7) Haas, Paul, and Hill, T. G. 



1913. AN introduction TO THE CHEMISTRY OF PLANT PRODUCTS. 4OI p. 



London. 



(8) Hawk, Philip B. 



1918. practical physiological chemistry. Ed. 6, 661 p., 185 fig. Phila- 



delphia. 



