REPORT OF THE CHEMIST.: 107 
and after carefully removing these crystals of sugar, an examination 
was made of the molasses, in order to determine its purity and the 
nature of those substances present besides cane sugar, water, and 
inverted sugar. 
The following analyses represent the composition of these samples of 
molasses, both as to its proximate constituents and also the constituents 
of the ash: 
Proximate analyses of molasses from sorghum and maize sugars. 
Constituents. Corn, A. | Sorghum, B. | Serghum, C. 
Per cent. Per cent. Per cent. 
PEN ee ee iets oats nnn Anign ae einiaeapaciy asa aie a miei 32. 64 33.25 22. 68 
ney oat end Come ie ialite aca) ae bora a se'eln a sv eleinisjefols sioideneinisima 32. 93 31. 81 62. 7S 
‘Chitie <- 4-42 - BES eRBRRE ee Se sere OOE EE Orne Sat nae aaae ren 9. 08 9. 77 5. 51 
ON Ne eee oes ie 8 a aa Gaon oa eiale min noes gpl = pis cle e 21.83 21. 24 16. 32 
HEME - + no. sseo dt cetenspSeeseace Aa Ae ee Ser ae, 4. 06 | 4.99 3. 33 
| 100. 59 bie 100. 97 100. 69 
Analyses of the ashes of molasses from sorghum and maize sugars. 
Constituents. Corn, A. | Sorghum, B. | Sorghum, C. 
> 
Per cent. Per cent. Per cent. 
RAN, AST oo ata Aaiaia ga n nidsinmehaa Soecigaber aie eneimuunne 4. 06 4. $0 
SEES OGG Bae eR ee ee eee ea eee . 38 2. 86 4. 60 
Abi eninl gers sme oe) oho Fee on warns bintabic te oebmisesaareanake © 2.18 3. 96 7.51 
SMIDMUIIG AGI << 2,25 ocinnecec ce eto 5.70 | 3. 90 3. 06 
Phosphoric acid -- 97 1. 04 Trace 
IBIAS oo 6c 38. 98 24.39 19. 01 
Magnesia. . 8, 02 7. 00 ipo) 
Potassa ... 41.38 52. 50 55. 55 
LRTI SR ee ee en einer . See Ree 2. 39 4.36 2.92 
100. 00 100. 00 100. 00 
A small portion of the molasses, A, B, and C, was submitted to alco- 
holic fermentation, the alcohol obtained by distillation, and the resulting 
product, which in each case closely corresponded to the sugar present 
in the different molasses, was filtered through bone-black. 
By the above process was obtained in each case high wines quite free 
from fusel oils, containing 38 to 40 per cent. of alcohol and possessing 
peculiar but not disagreeable properties. 
It is obvious that in the manufacture of sugar from corn-stalks and 
sorghum the skimmings from the evaporator may be thus readily utilized 
in the preparation of high wines or vinegar. 
SORGHUM SUGAR-GUM OR ZUCKERSCHLEIM. 
The large class of gummy bodies has been almost universally divided 
into two groups, the gums proper and the vegetable mucilages. In 
German chemical literature these groups. are called, respectively, Gummi 
and Schleime. Sachsse, in his Chemie und Physiologie der Larbstoffe 
Kohlehydrate und Proteinsubstanzen, distinguishes them by the follow- 
ing characteristics: 
The Schleime, histologically, are nore nearly related to cellulose than 
the gums are, being derivatives of the cell membranes for the most part. 
The Schleime are distinguished by their relation to iodine, by which 
they are colored blue or violet. 
