CHAPTEE VII. 



Manufacture of Sugar. — Inversion. — Open-fii*e Process. —Steam 

 Pans. — Muscovado Sugar. — Vacuum Pan. — Method of Operat- 

 ing. — Triple Effect. — Centrifugals. — Production of High-class 

 Sugars. — Use of Sulphur. — Carbonation. — Phosphoric-acid 

 Process. — Animal Charcoal. 



WHATEVER kind of sugar is to be made, the 

 process of manufacture is practically that de- 

 scribed in the preceding chapter, up to this point. 

 From this point the processes differ according to the 

 apparatus employed in eyaporating the juice, and 

 the kind of sugar produced. In general terms the 

 process consists in evaporating the juice to a thick 

 syrup and allowing the sugar to crystallise out. 



A word upon the chemistry of sugar is necessary 

 here. Cane sugar has the composition represented 

 by the formula C12H22OJ,, and if this be heated for 

 a long time with water, H.O, it is decomposed 

 and forms another kind of sugar, — glucose or invert 

 sugar, this change being rei3resented by the equa- 

 tion : 



C12H22O11 4- HjO := CeHjoOe -+- CfiHisOe. 



Cane Sugar and Water yield Glucose. 



If any acid be present, this change takes place 

 with very great rapidity, and this is one of the rea- 

 sons for neutralising the acid of the cane-juice in 



