EEPOET OF THE CHEMIST. iOO 



ing. If less than this quantity is left the impurities appear to be redis- 

 solved and a greeu scum forms on top of the still liquor instead of sink- 

 ing ^ith the precipitate. With the help of proper test reagents a lit- 

 tle experience will enable the operator to carry the carbonatation to a 

 successful completion. 



It is found, also, that the temperature during carbonatation should 

 not be allovred to rise above 40° C. When the carbonatation is com- 

 pleted the juice is raised as rapidly as possible to the boiling point 

 and sent at once to the filter press. If allowed to stand the liquor will 

 quickly darken. Foaming is prevented by the addition of a little lard 

 and by a jet of steam from a perforated pipe near the top of the pan. 



The fir.-^t and second of these represent succe.ssfui carUouaiaihu,. 

 The filtered juice was all that couhl bo desired in color and flavor. The 

 masse cuite made from it was also of the best quality and has already 

 been noted. 



The third analysis represents an unsuccessful carbonatation. Too 

 much lime was left in the liquor, and the masse cuite was black and 

 bitter. 



In all 100,000 pounds of juice was carbonatated, and I do not hesitate 

 to say that this process of'defecation otiers every evidence of being the 

 one which should be brought into general use. In large sugar facto- 

 ries the saving in scums alone in one season would pay fur the carbona- 

 tation plant. 



I submit herewith a statement of the analyses made of the juices from 

 tho company's mill during the progress of our work: 



Analyses of sorghum juices. 



Date. 



From first mill. 



From second milL 



Sucrose. 



I 



I Per cent 



September 9 1 9.49 



SeplM-.iber 11 9.72 



.S««pt«ml>er 12, 7.30 a. m 10.48 



SfjiTPirbpr 1"J, 11 a.m i 7. 70 



S<.pteiul'er 12, 3 p.m ] 9. 87 



SfpttiiibcrH, 10 a. m j 10.73 



Si'pt ember l.T 11.17 



S.-ptemuerir. 9.39 



viepteiolicr 17, 10 a. m 9.18 



Average I 9.74 



Coefficient of purity 



■!>„.?„/,;„., Solids 

 Keducing! ^ 



sugar. 



Per cent 



2.94 

 2.58 

 3.54 

 2.20 

 2.G8 

 2.10 

 3.43 

 3.49 



Total 

 solids. 



Sucrose. 



Pr.cent Pr.eent \ 

 14. 75 ! 

 15.30 

 16.10 

 13.60 

 15.60 

 15.78 

 16.15 

 16.50 

 14.77 



2.44 

 3.04 

 2.36 

 3.53 

 2.37 

 2.88 

 3.68 

 2.10 



Percent 

 9.55 

 8.65 

 9.12 

 8.55 



10.59 

 9.00 



10.51 

 8.86 

 8.09 



2.S7 



2. SO 15.38 



9.21 



Reducmgl S^jjf « 



Total 

 solids. 



Percent ,Pr.eent' Pr.cent. 



1 1 14.77 



14. 9« 



16. 30 

 15.30 

 15.30 

 15.00 

 16.75 

 15.32 

 14.97 



3.25 

 2.83 

 3.20 



2.54 

 2.77 

 2.70 



3.00 

 4. 3S 

 3.60 

 2.17 

 3.83 

 3.54 



3.62 



3.26 



2. 99 I 2. 97 



63.3 



15.47 



From the above it is seen that the juice from the second mill is slightly 

 inferior to that from the first. In quantity the two mill juices are about 

 tlie same. 



