REPORT OF THE CHEMIST. 323 



Applying this metliod we have the following results: 



AT FORT SCOTT. 



Sucrose in cane per cent . . 9. 56 



One and a half times glucose in cane do ... . 2. 40 



Theoretical available sugar do. ... 7. 16 



Pounds per ton 143. 2 



Pounds per ton obtained 144 



AT MAGNOLIA. 



Sucrose in cane per cent . . 10. 90 



One and a half times glucose in cane do. . . . 1 . iJ8 



Theoretical available sugar do. ... 9. 53 



Pounds per ton 194. 4 



Povmds per ton obtained 148. 75 



Difference pounds. . 41. 65 



This shows in the most convincing manner that by the process of 

 diffusion and carbonatation the yield of sugar from sugar cane can be 

 increased fully 30 per cent, over the best milling and subsequent treat- 

 ment of the juice which has ever been practiced in this or any other 

 country. 



If this be true of the best milling, it is easy to estimate the increase 

 over the average milling of Louisiana. It is not extravagant to sup- 

 pose that this increase will be fully 40 per cent. 



But the problem may also be approached in another way. It has 

 just been shown what the product would h'ave been had the Fort 

 Scott process been applied at Magnolia. It may now be asked, 

 '' What would have been the yield had the Magnolia process been ap- 

 plied at Fort Scott?" . 



The proc^ess used at Magnolia produced 148.75 pounds sugar from 

 cane in which the available su_^ar was 190.4 pounds. The percent- 

 age of available sugar obtained was 



148.75 X 100 -i- 190.4 = 78.1 per cent. 



The available sugar in the cane at Fort Scott was 7.16 per cent. 

 Multiply this by .78 and the product, 5.58, will be the yield of sugar 

 which the Magnolia process would have given at Fort Scott, or 111.0 

 pounds per ton. Deduct tjiis from the quantity obtained, and the re- 

 mainder will reiDresent the increased yield, viz, 32.4 pounds. Thus, 

 in whatever way the calculation is made, it is seen that the processes 

 of diffusion and carbonatation give a largely increased yield. 



Another important question which arises is this, "Does this in- 

 creased yield come wholly from the increased extraction, or is it 

 partly due to the method of purifying the juice?" I will try to give 

 a rational answer to this question, based on the data of the analyses 

 and the respective rendements give by the two processes. 



The percentage of extraction at Magnolia was 78. Reckoning the 

 juice at 90 per cent., the loss in juice was 12 per cent. The percent- 

 age of juice, and consequently of sugar extracted, was 80. G per cent. 

 The mean loss of sugar in the chips at Fort Scott was .38 per cent., 

 and the quantity of sugar present was 9.56. The percentage of ex- 

 traction was therefore 90 per cent. The gain in extraction by dif- 

 fusion is therefore 9.4 per cent. It is thus evident that the large gain 



