119 



both as to quality and quantity of cane produced, and the same was indicated 

 by analysis, where care was taken to exclude both decidedly immature and dead 

 or decaying canes. The composition of normally developed cane from this field 

 was then found to be: Average weight, 1.06 kilos; fiber, 9.89 per cent; sucrose, 

 16.76 per cent; juice — Brix, 21.33 per cent; sucrose, 19.26 per cent; purity, 90.31; 

 reducing sugar, 0.85. In practice it was found to be impossible to throw out all 

 the young or the overripe cane before* grinding, so that the material actually 

 ground bears no relation to the normal specimens analyzed, but serves as an 

 example of what may be expected from the average mill in Negros when working 

 on an inferior quality of cane and juice. This test was made during the last 

 few days of the grinding season, and the small portion of the field yet remaining 

 to be groimd was so irregular in shape that no attempt was made to measure it 

 accurately. Estimated by the eye alone the yield must have been about double 

 that of the field for the previous test, since the individual canes, although of 

 much poorer quality, were more than twice as large, and much more thickly growTi. 

 The process of manufacture was carried on precisely as in Control No. 1. 



Weight of cane actually ground, 24,520 kilos. 



Bagasse produced, 8,810 kilos, of composition: Dry substance, 39.78 per cent; 

 sucrose, 8.18 per cent (corresponding to "mill juice" 59.06 per cent) ; fiber, 29.29 

 per cent; "mill juice" per 100 fiber, 202. 



Juice extracted, 15,710 kilos, of composition: Brix, 17.76; sucrose, 13.85 per 

 cent; "quotient," 77.94; reducing sugar, 2.37. 



Sugar made, 2,311 kilos, of composition: Sucrose, 68.60 per cent; reducing 

 sugar, 17.58 per cent. 



Skimmings thrown away, 804 kilos, of composition: Sucrose, 13.7 per cent; 

 reducing sugar, 2.58 per cent. 



The percentage yields and losses during this test were: 



Summary of mill control No. 2. 



Per cent. 



Sucrose in cane - _ 11.81 



Fiber in cane _ - 10.52 



Juice extracted, on weight of cane 64.07 



Sucrose extracted in juice, on weight of cane 8.87 



Sucrose extracted in juice, on sucrose in cane 75.13 



Raw sugar produced, on weight of cane 9.42 



Average polarization of sugar produced 68.60 



Sucrose produced on weight of cane -.... 6.47 



Sucrose produced on sucrose in cane 54.73 



Sucrose produced on sucrose extracted in juice — 72.85 



Sucrose lost— 



On weight 

 of cane. 



I Per cent. 



In bagasse ' 2.94 



In skimmings 0.45 



By inversion (from excess of reducing sugar in final product 



over that originally present in juice) 0.21 



Apparent or analytical (one-third of excess of reducing 



sugar) 0.07 



Burned in manufacture, spilled, and unaccounted for 1. 67 



Totalloss 5.34 



On sucrose 

 in cane. 



Per coil. 

 24.87 

 3.81 



1.80 



0.62 

 14.17 



On sucrose 

 extracted 

 in juice. 



2.39 



0.83 



18.87 



