106 



hist two samples, where it has become almost completely clarified, and where it 

 rises slightly; the diflference is so small, especially at the higher concentrations — 

 a difference of 1° in purity here would be caused by a difference of 0.2° in the 

 Brix of the diluted ( 1 to 4) sirup — ^that it might almost be caused by experimental 



SUGAE-BOILING TEST, HACIENL'A LUMANGUB, BAGO (MARCH 4, 1909). 



The boiling pans here are arranged in the customary manner in two parallel 

 series of four "cauas" each, having a large No. 5 in common. The mill juice falls 

 first into a preliminary clarifier or juice warmer, consisting of a rectangular 

 tank set over the furnace, just back of "caua" No. 5, and provided with wooden 

 partitions at the top and bottom, leaving only a narrow slit in the center for 

 the mill juice to pass through, so that some of the lighter impurities can be 

 removed as scums from the top, while much of the heavy dirt settles to the 

 bottom. Stopcocks at the farther end of the tank permit juice to be dra-\vn off 

 at two levels. As the juice only remains here a few minutes, is only heated to 

 about 65° and not limed, no real clarification can take place, but the arrangement 

 seems to be of some value in mechanically removing sand and dirt and fine 

 particles of bagasse. Lime is first introduced in "caua" No. 5, and augmented, 

 if necessary, in Nos. 4 and 3. Juice begins to boil in No. 3, and at times in No. 4. 

 Samples were taken from the various "cauas" of the hot "massecuite" as it was 

 ladled out from the "caua mayor," and also of the sugar made, every time a 

 "cocida" was taken out during the course of the afternoon. In this experiment 

 no attempt was made to follow the course of any one particular lot of juice, 

 but I desired rather to determine the average composition of the juice and sirups 

 in the different kettles. Cane from the same field was being ground during the 

 entire day and the mill juice was of .practically uniform composition throughout 

 the test. The mixed samples analyzed as follows : 



Sample. 



Reaction to 

 litmus. 



Raw mill juice as it enters 

 preliminary clarifiers i Acid 



Mill juice flowing from clari- 

 fier into "caua" No. 5 



Limed juice from No. 5 as it is 

 ladled into No. 4 



Limed and partially clarified 

 juice from No. 4 as it is 

 ladled into No. 3 



Clarified juice from No 3 as it 

 enters No. 2 



Clear sirup from No. 2 as it 

 enters No. 1 



"Massecuite" fromNo. 1 asitis 

 poured into the "enf riadera' ' 

 (diluted to approximate 

 Brix of mill juice (1-4) and 

 analyzed as such) 



"Massecuite," analyzed as 

 sugar 



Sugar after crystallizing and 

 cooling 



do 



Slightly alka- 

 line. 



do 



.do. 



Neutral- 



do. 



20.95 

 21.33 



25. 68 



30.12 

 30.82 

 44.16 



95.08 

 >94.40 

 ^97.32 



Sucrose 

 (direct 

 polariza- 

 tion). 



Per cent. 

 19.73 



20. 03. 



23.47 



27. 38 

 28. 06 

 40.86 



88.16 

 88.39 

 90.59 



Quotient 

 of purity 

 (appar- 

 ent). 



Reduc- 

 ing 

 sugar. 



Reduc- 

 ing 

 .sugar 

 per 100 

 sucrose. 



94.21 

 93.89 

 91.41 



90.86 

 91.05 

 92. 53 



92. 72 

 93.63 

 93.09 



Per cent. 

 0.38 



0.39 



0.49 



0.74 

 0.75 

 1.01 



3.04 

 3.04 

 3.37 



1.92 

 1.94 

 2.08 



2.70 

 2.27 

 2.05 



3.46 

 3.44 

 3.72 



' Total .solids by drying. 



